NEW TRENDS IN THE INTERNATIONAL WORLD OF WINE (ENOLOGICAL TOPICS FOR THE NEXT 30 YEARS)

Transcription

1 NEW TRENDS IN THE INTERNATIONAL WORLD OF WINE (ENOLOGICAL TOPICS FOR THE NEXT 30 YEARS) 1st Year MW Students January 18th 2017 Rust / Austria Monika Christmann Fachgebiet Kellerwirtschaft

2 FOCUS IN LAST 20 YEARS WAS ON OPTIMIZING TECHNOLOGIES Harvesting Techniques Transport systems Destemmer / Crusher Skin Contact Time Pressing Must Clarification (use of enzymes ) (Pasteurisation) Yeast Selection Fermentation Temperature Gentle Grape Processing To minimize mechanical stress and avoid bitterness and off-flavours in wine

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4 WHAT IS COMING? WHY? (THE FUTURE HAS ALREADY STARTED!) Fachgebiet Kellerwirtschaft

5 WHY? 1. Climate change 2. Technical progress 3. Economical aspects of new vers. traditional techniques 4. Increased demand in in field of consumer protection 5. Change in consumer expectation 6. Stronger international competition 7. International harmonisation of rules and laws 5

6 WHAT PROBLEMS SHOULD WE EXPECT? Fachgebiet Kellerwirtschaft

7 PREDICTED CHANGE OF TEMPERATUR IN EUROPE Schär et al. (2004) Nature 427, Fachgebiet Kellerwirtschaft

8 2000 PROGNOSIS: SINCE 2003 FACTS: Low Acidity, high ph More Alcohol More Rot / Botrytis Sun burn, Pinking, Environmental Impact (fire) Fachgebiet Kellerwirtschaft

9 Total Soluble Solids [ o Oe] PREDICTED TRENDS (TSS) Geisenheim, warm scenario year Hofmann und Schultz, in prep.

10 IMPACT OF CLIMATE CHANGE Scholten et al Conibear 2006

11 G.V.Jones et al Klimadaten C rise in temperature ~ is connected to an increase of wine ranking by (100-Punkte Sceme): 21,5 P. Rhein; 20,8 P. Mosel; 12,7 P. Burgundy; 10,4P. St.Emilon+Pomerol

12 Gesamtsäure Total acidity [g L (gl -1 ] -1 ) PREDICTED TRENDS (TA) (RIESLING ) year Hofmann und Schultz, in prep.

13 dry - wet precipitation [mm] Temperature and rainfall during the ripening period [ , Geisenheim] average daily temperature [ o C] cold - hot Schultz, H.R., and Hofmann, M. (2015).

14 WATER STRESS 2003; FUTURE??? Gruber and Schultz, 2005

15 PROBLEMS + REACTIONS Low acidity + high ph Reaction: Acid addition, Bipolare Membranes More Alcohol Reaction: Alcohol reduction, Sugar reduction Sun burn, Environmental impact (Fire ), Rot, Botrytis Reaction: non-allergenic fining materials, Membrane processes --- new technologies --- traditional methods OIV responsibilities! Fachgebiet Kellerwirtschaft

16 ALCOHOL MANAGEMENT We need Flexibility depending on the vintage! - Increase (traditional) or - Reduction (new) of alcohol or sugar! Fachgebiet Kellerwirtschaft

17 SENSORICAL IMPACT OF ALCOHOL Alcohol reduces Fruit Aroma intensity Acidity Alcohol inceases Warmness Body Adstringency Sweetness Saltiness? (Yu& Pickering 2008) Schmitt, 2015

18 ALCOHOL REDUCTION In Must In Wine 1.Vineyard adaptation 2.Sugar reduction by Filtration 3. Non - productive Yeasts 4.Enzymatic reduction of sugar 5.Water addition 1.All physical Techniques accepted 2.Max. 20% reduction of existing alcohol with no declaration 3. Discontent in Southern Europe and Overseas 4.New product categories demanded BMELV-Project in Geisenheim started in 2010 until May 2014 OIV will start to focus on microbiological options in the upcoming years Fachgebiet Kellerwirtschaft

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20 IMPACT OF PARTIAL ALCOHOL REDUCTION BY 2% VOL No differences at -2% vol. control vs triangle test! (vergl. Schmitt 2015, Urbano et al. 2007, Lisanti et al. 2012, Bes et al , Meillon et al und Diban et al. 2008)

21 IMPACT OF PARTIAL ALCOHOL REDUCTION BY 2% VOL. At 2% vol. Alcohol reduction no significant differences for the various techniques 2012er 2012 Weissburgunder Pinot blanc 4,00 3,50 3,00 Durchschn. Rangziffer 2,50 2,00 1,50 1,00 A A A A A 0,50 0,00 n= 2x12 Schmitt 2015

22 IMPACT OF PARTIAL ALCOHOL REDUCTION BY 2% VOL. At 2% vol. Alcohol reduction no significant differences for the various techniques Durchschn. Rangziffer 4,50 4,00 3,50 3,00 2,50 2,00 1,50 1,00 0,50 0, er 2012 Riesling Riesling A A A A A A n= 2x12 Schmitt 2015

23 ACID MANAGEMENT Acid Addition (legal) Was in pipeline (now legal): Tartaric acid Malic acid Lactic acid (Citric acid) max. 4 g/l (measured as Tartaric acid) Restriction in EU: 1,5 g/l in must 2,5 g/l in wine Concentration of acids in wine by reduction of specific minerals (Filtration with bipolar membranes similiar to Electro-Dialysis)) => Opinion of some experts: More natural than acid addition Fachgebiet Kellerwirtschaft

24 FACE TO ESTABLISH AN EARLY WARNING SYSTEM Geisenheimer Free Air Carbon Dioxide Enrichment - FACE für Sonderkulturen Reben Obst Gemüse Zierpflanzen Freiland-Infrastruktur zur Überprüfung der Wirkung zukünftiger Klimabedingungen auf den Anbau (Boden- Pflanze-Atmosphäre), die biotischen (Mikroorganismen, 2010 Pflanzenpathogene) und abiotischen Interaktionen 1-jährige mit unterschiedlichen Umweltfaktoren (z.b. Kulturen Wasser, Temperatur), die stoffliche Zusammensetzung der Produkte sowie deren Sensorik und Verarbeitung mehrjährige Kulturen einjährige Kulturen Working Package 1 Working Package 2 Anbau abiotische Interaktionen Wasser + Temperatur Anbau biotische Interaktionen Mikroorganismen, Pflanzenkrankheiten Working Package 3 Produktqualität (Inhaltsstoffe) Prozessqualität (Sensorik) Working Package 4 Modellierung Bilanzierung Fachgebiet Kellerwirtschaft

25 TECHNICAL PROGRESS Every enological treatment has its reasons and is based on the technical possibilities at the time! But The stone ages did not end because all of a sudden they were running out of stones! (Prof. Dr. Sakkie Pretorius AWRI) 25

26 European Wine industry often very concerned about new developments! Emotional discussion about: Industrial wines versus hand crafted wines Where is the limit? How can this be determined?

27 Fachgebiet Kellerwirtschaft

28 EXAMPLE: FILTRATION Is a sheet filtration with 2-3 plates ok and the same filter with 100 plates already industrial?

29 TOO OFTEN OVERLOOKED: ALL TRADITIONAL TECHNIQUES ARE ALSO CONSTANTLY RE-EVALUATED BY OIV! (AND IF NECESSARY TAKEN OF THE LIST!) 1

30 ECONOMICAL ASPECTS (NEW UND TRADITIONAL TECHNOLOGIES) Barrique Chips Aging sur lie Addition of Mannoproteins Cold stabilization Addition of Metatartaric acid or CMC Filtration DMDC (Velcorin) Additive substractive Enrichment Acid addition - Filtration with bipolare Membranes not all new Techniques are lower in cost! Product Quality also taken into consideration! 30

31 CONSUMER PROTECTION???? important! But consider circumstances!!! Allergenic Fining Materials Is there really a risk? Demand of declaration ; new products i.e. made from potatoes? Standardized wine making procedures (EFSA) SO2 as Biozid no Alternatives for barrels! Risk without use of SO2 much higher! Or no more barrels??? SO2 in general Discussion about reduction is very dangerous! 31

32 CONSUMER DEMAND / EXPECTATIONS Traceability (existing law!!!!) Every consumer has the right to get information with what material the wine has been treated or been in contact with! Transparent Wine No Residues Healthy (Traditional) Sustainable Recognizable (standardized) Not too expensive Often only with new physical techniques possible! 32

33 VERY EMOTIONAL AND CONTROVERSIAL DISCUSSION ABOUT: Tradition Sustainability (even for methods of analysis) Competition Products to fit the market Energy efficiency CO2- und Water Footprint.. Fachgebiet Kellerwirtschaft

34 CONSUMER PROTECTION???? important! But consider circumstances!!! Allergenic Fining Materials Is there really a risk? Demand of declaration ; new products i.e. made from potatoes? Standardized wine making procedures (EFSA) SO2 as Biozid no Alternatives for barrels! Risk without use of SO2 much higher! Or no more barrels??? SO2 in general Discussion about reduction is very dangerous! 34

35 CONSUMER DEMAND Traceability (existing law!!!!) Every consumer has the right to get information with what material the wine has been treated or been in contact with! Transparent Wine No Residues Healthy (Traditional) Sustainable Recognizable (standardized) Not too expensive Often only with new physical techniques possible! 35

36 INTERNATIONAL COMPETITION Wine production increasing while wine consumption decreasing! New wine producing countries (India, China, Brasil, Thailand ) Different cost for production Different laws and regulations in global winemaking bilateral contracts unfair competition New Marketing strategies : Organic-wine biodynamic natural orange??? 36

37 INTERNATIONAL HARMONIZATION OF LAWS New Position of OIV but: Stronger international impact caused by principle of Consensus Technical Resolutions often blocked by political Limits This discussion needs to be solved in other areas 37

38 CONCLUSION Many challenges to face but: 1. We can manage to produce our styles of wine but we need (consumers to agree to) new technical possibilities! Or 2. The consumer needs to adapt to new wine styles! ( My guess: I think that membran technologies will become very important in the future!)

39 WE HAVE TO MEET THESE CHALLENGES! (AND WE WILL!!!!) Fachgebiet Kellerwirtschaft