Aromatic White & Rose Winemaking Grape to Cellar

Transcription

1 Rose Authored by Jillian Johnson DeLeon West Coast Sales Manager, Technical Winemaker Owner Onesta Wines Presented by: Matt Ridge Technical Winemaker, Laffort USA Central Valley, Sierra Foothills, Contra Costa Co., Colorado, Arizona, New Mexico and Texas Owner Azevedo Ridge Wines

2 General Outline Today Introduction Methods for growi rose Grape Handli managi phenolic extraction (bitterness) Rose fruit processi - skin contact time, color extraction Rose techniques for increasi aromatics Juice settli preparation Fermentation techniques Glutathione Stabilization

3 Intro - Profile Thiols Esters Chenin Blanc, Riesli, Sauvignon Blanc, Gewurtztraminer Muscat, Viognier, Rousanne, Trebbiano, Pinot Grigio

4 Grape Harvesti Stage

5 Style - America Any variety Saignee method is most popular Not afraid of phenolics, can be balanced with RS Huge rae of color Your style will determine your harvest parameters

6 Methods Method #1 Grow your crop for Rose Method #2 Grow your crop for red wine and bleed off juice for rose (Sagniee) Method #3 Grow your crop for red wine and crop thin late. Process the thinned fruit for Rose instead of throwi it on the ground. Method #4 Blend red and white wine NOT RECOMMENDED

7 Phenolic Management Loer skin contact time Phenolics More phenolics extracted Greater need for Juice Fini Bitterness Astriency Pinki Oxidation

8 Skin Contact Color Extraction Grenache Cinsault Mourvedre Zinfandel Syrah You will lose 30-40% of your color duri fermentation More time on skins = more phenolics extracted Use a fini agent at juice settli to remove bitter phenolics

9 Pressi Stage

10 Pressi Enzyme Treatment Phenolic Management Increase free run juice by 11% Decrease pressi time to reduce phenolic extraction Lowers juice turbidity

11 Pressi Enzyme Treatment Phenolic Management Lafazym Press Enzyme treatment will increase thiol concentration in the wine

12 Pressi Enzyme Treatment Phenolic Management How to Apply Lafazym Press: 1. Calculate the amount of Lafazym Press needed average dosage is 20g per ton of fruit 2. Dissolve Lafazym Press in water, wait 15 minutes. 3. As fruit is loaded into the press, spray the liquid enzyme mixture evenly over the fruit. 4. Ideally, it needs about one hour of contact time for effect.

13 Efficient Liquid Enzyme Options Lafase XL Extraction pressi enzyme -concentrated pectinase blend rich in side activities (hemicullase, cellulase) 20 ml/ton (2000lbs of grapes) Lafase XL Clarification Clarification enzyme - Rapid depectinization (flotation) 2 3 ml/hl Regular juice settli 0.5 1mL/hL

14 Press Cycles Phenolic Management Reduce deflation events Reduce rotations Reduce maceration, loweri extraction of phenolics from skins

15 Juice Settli Stage

16 Idea Stabulation : the act of holdi juice cold on solids for a leth of time mixi Temperature Stabulation Time 50 F 24 hours 45 F 48 hours 32 F 4 days to 3 weeks Fini treatment is recommended at end of stabulation period Mix tank every 12 hours with CO2 sparge or bucket of dry ice pellets

17 Idea Stabulation Why? Stabulation gives significant increase in both thiol and esters in the finished wine. A new enzyme is in development to help get same results in shorter time.

18 Lafazym THIOL New product reduce stabulation time Trial done in Argentina 2016 (Sauvignon Bl.) Lafazym THIOL added 5g/hL 192% increase in aromatic thiol potential of Sauvignon Blanc

19 Lafazym THIOL Enhancement tool for wines aromatic profile and intensity. Reduce the time needed for traditional Stabulation Can be used on a wide variety of white grapes: Sauvignon, Colombard, Gewurztraminer, and Riesli. On Rose juice as well; Grenache, Syrah, Merlot, Mourvedre, Cinsault Added after pressi, before alcoholic fermentation 3 6 g/hl (30 60ppm)

20 Juice Preparation Juice Fini Loer skin contact time Phenolics More phenolics extracted Greater need for Juice Fini Bitterness Astriency Pinki Oxidation Correcti Protecti Juice Fini Crisp Refreshi Rose Wines

21 Juice Preparation Juice Fini New Product 2016 PVPP Potato Protein Allergen-free Eliminates oxidized and oxidizable phenolic compounds ppm Eliminates bitterness in wine Reduces free SO2 bindi agents

22 Juice Preparation Juice Fini Fini Juice Verses Fini Wine Wine 1 Without fini Wine 2 Fini with Laffort Polymust Press 300 ppm after fermentation Wine 3 Fini with Laffort Polylact 300 ppm on press juice Wine 4 Fini with Laffort Polymust Press 300 ppm on press juice

23 Juice Preparation Juice Fini Polymust Press PVPP, bentonite, vegetable protein Eliminates oxidized and oxidizable phenolic compounds Eliminates bitterness in wine Reduces free SO2 bindi agents ppm

24 Juice Preparation Juice Fini Polylact PVPP Potassium Caseinate ppm Easy to incorporate into juice Casein - Eliminates oxidized and oxidizable phenolic compounds PVPP - Eliminates bitterness pinki potential in wine

25 Juice Prep Summary Phenolic Management 1) Loer time on skins = more phenolic extraction 2) Minimize press cycle rotations to lower phenolic extraction 3) Use pressi enzyme to shorten press cycles to reduce hard press fraction with higher phenolics 4) Use Polymust Press to remove oxidized and bitter phenolics from juice Lower phenolic profile to prevent oxidation and preserve your aromatic profile

26 Fermentation Stage

27 Juice Preparation Rack clean juice off lees Target: NTU % Solids Protect juice from Oxygen gas tanks with CO2 or Argon

28 Juice Preparation Acid Brix Adjustment Balance your juice before you start fermentation 1) Fermentation will integrate your additions/adjustments 2) Yeast can be shocked by a mid fermentation acid addition Target TA greater than 6g/L Tartaric Acid

29 Juice Preparation Acid Brix Adjustment Average brix conversion to get potential alcohol BRIX Potential Alcohol Example: 22.5 Brix X = 13.6% Alcohol

30 Online Tool Crisp Refreshi Rose Wines

31 Fermentation Yeast Selection #1 most important yeast alcohol tolerance potential alcohol Look at nutrient needs Look at temperature rae The fun stuff: Flavor Mouthfeel

32 Fermentation Yeast Selection Zymaflore Rae Isolates from a specific terroir Use a sample of fermenti juice at a specific winery in a region to isolate the dominate strain Cross breedi, non GMO Cross between a strain with remarkable fermentation kinetics and a terroir strain

33 Fermentation Yeast Selection X in name = cross bred strain X5, X16, FX10, RX60, XPure No X in name = terroir isolate VL3, VL2, Delta, F15, RB2

34 Fermentation Yeast Selection High expression of grapefruit passion fruit. Preserves acidity, low temperature tolerance. High expression of passion fruit lychee. Produces Hsp 12, givi rich mouthfeel. Nutrient needs are high. High expression of pineapple pear. Preserves acidity. Low temp tolerance nutrient needs.

35 Idea Fermentation Temperature 68 F Favors Thiol Production 55 F Favors Ester Production

36 Fermentation Yeast Re-Hydration Sterols important for yeast membrane streth, keepi yeast healthy duri fermentation

37 Fermentation Yeast Re-Hydration: Dynastart Specific lipidicmolecules, particularly sterols and lo chain saturated and non saturated fatty acids assist added duri rehydration help with membrane health and thus obtain more of a robust yeast cell with a better metabolism and loweri YAN requirements. DYNASTART : is a specific product for yeasts rehydration, allowi to repairand reinforcethe yeasts membrane in order to optimize their viability and performanceduri alcoholic fermentation.

38 Fermentation Yeast Re-Hydration Dynastart Total sterols (mg/g) Product A Total Sterols Content Sterols (mg/g) Zymosterol Lanosterol Ergosterol Ergosterol : most important for yeast health

39 Specific Fermentation Specialized Yeast Re-Hydration Rich in vitamins mineral salts Yeast absorb into membrane as they hydrate enhances 3 generations of yeast!

40 Specific Fermentation Specialized Yeast Re-Hydration Dynastart/Superstart Blanc Dosage: ppm added to total must volume You need 20 times the weight of water for dissolvi Superstart Blanc Measure out desired volume of water at 104 F Dissolve into water This will bri the water temp down to 100 F, perfect for the yeast

41 Fermentation Mid Ferment Nutrition #1 Proper nutrition will reduce the risk of H2S production #2 when yeast are happy, they will produce the aromatic profile advertised

42 Fermentation Mid Ferment Nutrition Nitrogen Sources: NH4+ ammonion ion amino acids (organic) Nitrogen initially present in must is depleted duri first 1/3 of alcoholic fermentation. Need greater biomass for high potential alcohol Addi too much DAP duri growth phase can create excessive biomass Need the right balance of amino Nitrogen and mineral Nitrogen Timi is important

43 Fermentation Mid Ferment Nutrition Key enzyme in H2S production is sulphite reductase When there is amino acids available, sulphite reductase will produce Sulphur amino acids. When there is a shortage of amino acids, sulphite reductase will produce H2S. Amino Nitrogen is essential! Not just DAP

44 Fermentation Mid Ferment Nutrition DIY Nutrient (organic Nitrogen only) Combo Nutrient (DAP + organic Nitrogen)

45 Online Tools On-line Nutrition Tools Nutrient Calculator input your juice parameters Yeast Rehydration video

46 Fermentation Glutathione Aroma Protection Rich in Sulfur containi amino acids (Glutathione precursors) Added duri fermentation so yeast can assimilate glutathione precursors Dosage: 300ppm Add after last mid-fermentation nutrient addition (16 brix) Increases mid-palate and sweetness with Hsp12 cell wall protein Relative pourcentage of Hsp Fresharom Product A Product B Hsp12 Concentration competitive analysis

47 Fermentation Glutathione Aroma Protection Analysis 6 months post bottli Protect the aromatic potential of the wine increase thiols esters concentration in bottle

48 Fermentation - Summary Adjust Brix Acid - before fermentation Yeast Strain Selection - for your juice style Fermentation Temperature favor esters or thiols Yeast Rehydration Superstart Blanc for increased aromatics Yeast Nutrition prevents H2S (reduction) problems Glutathione FreshAromfor aroma protection

49 Post Fermentation Stage

50 Post Fermentation Crisp Refreshi Style Keep wine protected from Oxygen Topped tanks Gas tanks transfer lines with CO2 Maintain free SO2 duri cellari Bottle early (within 6 months)

51 Rose Authored by Jillian Johnson DeLeon West Coast Sales Manager, Technical Winemaker Owner Onesta Wines Presented by: Matt Ridge Technical Winemaker, Laffort USA Central Valley, Sierra Foothills, Contra Costa Co., Colorado, Arizona, New Mexico and Texas Owner Azevedo Ridge Wines