DR. RENEE THRELFALL RESEARCH SCIENTIST INSTITUTE OF FOOD SCIENCE & ENGINEERING UNIVERSITY OF ARKANSAS

Transcription

1 Challenges in Muscadine Juice and Wine Production DR. RENEE THRELFALL RESEARCH SCIENTIST INSTITUTE OF FOOD SCIENCE & ENGINEERING UNIVERSITY OF ARKANSAS

2 Muscadine juice and wine production is all about SCIENCE!

3 Presentation Overview Muscadine Grape Background Muscadine Juice and Wine Production in the United States Fruit Selection, Harvest and Arrival Crushing Fermentation or juice production Bottling Storage

4 Muscadine Grape Cultivars (Vitis rotundifolia) Native to southeastern United States Resistant to pests and diseases Pierces disease and Phylloxera Over 300 cultivars Many are pistillate (require a pollinizer to set fruit) Vary in winter hardiness, productivity, and fruit quality

5 Muscadines Grapes Slip skin Seeds Small clusters Bronze and black, but also other colors Unique flavors

6 Muscadine Health Benefits Rich source of nutraceuticals with potential health benefits Antioxidants and phenolics Vitamins, minerals, and fibers Nutraceuticals primarily located in the seeds and skins

7 Muscadine Wine Production in the US Source: Wines and Vines OMS Winery Case Range State # Wineries % Wineries # Cases % Cases Winery Case Range State # Wineries % Wineries # Cases % Cases 50, ,999 Arkansas 2 1.6% 180, % Florida 1 0.8% 100, % North Carolina 1 0.8% 300, % Subtotal 4 3.3% 580, % 5,000-49,999 Arkansas 2 1.6% 10, % Florida 2 1.6% 25, % Georgia 5 4.1% 72, % Louisiana 1 0.8% 7, % Mississippi 1 0.8% 9, % North Carolina % 119, % Oklahoma 1 0.8% 5, % South Carolina 1 0.8% 6, % Tennessee 9 7.3% 101, % Subtotal % 354, % 1,000-4,999 Alabama 7 5.7% 12, % Arizona 1 0.8% 2, % Arkansas 1 0.8% 2, % Florida % 13, % Georgia 5 4.1% 7, % Louisiana 2 1.6% 6, % North Carolina % 21, % South Carolina 3 2.4% 4, % Tennessee % 30, % Texas 5 4.1% 7, % Subtotal % 107, % < 1,000 Alabama 3 2.4% 1, % Arkansas 2 1.6% % Georgia 3 2.4% 1, % North Carolina 8 6.5% 2, % South Carolina 2 1.6% 1, % Tennessee 5 4.1% 2, % Texas 1 0.8% % Virginia 2 1.6% % Subtotal % 11, % Total % 1,053, %

8 Post Winery, Inc One of the largest wineries east of the Rockies About 100 planted acres Muscadines Hybrids Experimental Make wines from: Arkansas, California, Washington, Michigan, Mississippi, and Florida

9 Over 40 products Carbonated in Stelvin Screwcap Hot and Cold filled Sweet wines Semi Sweet Dry reds and whites Frizzantes Dessert

10 Fruit Selection Select fruit from growers that have sustainable programs consistent availability consistent quality Understand unique muscadine characteristics Cost of establishing a muscadine vineyard fruit pricing (gallon/ton yield) as compared to Vitis vinifera and hybrid cultivars challenges of unique characteristics

11 Major Capital Expenditures for Vineyard Establishment Noguera. E., J. Morris, K. Striegler, and M. Thomsen Production Budgets for Arkansas Wine and Juice Grapes. Arkansas Agricultural Experiment Station Research Report 976.

12 Harvest Parameters Harvest early morning or night Harvest composition Soluble solids 12-16% Titratable acidity % ph Get fruit to processing facility quickly

13 Arrival at Processing Facility Keep grapes cool Process quickly

14 Crushing Grapes Muscadine for juice and wine production are crushed Crush grapes twice or more for better juice extraction

15 Basic Juice Production Pasteurization temperature and time dependent on juice ph Must have approved HACCP plan (Hazard Analysis Critical Control Points) Dillon et al. 1994

16 Basic Wine Production Dillon et al. 1994

17 Juice/Wine Production Options Add sulfur dioxide Add enzymes to must (grapes, seeds and skins) Run must through heat exchanger (hot press) Mainly black cultivars Add Press aids Rice hulls

18 Add Sulfur Dioxide Positive Decreased oxidation (browning) Negative Can impact flavor and aroma Some people have allergies to sulfites

19 Add Enzymes to Must Positive Increases yield of juice Negative Can impact flavor and aroma Increases extraction of components from the skins (phenolics such as ellagitannins) Can increase sediment

20 Hot Press vs Cold Press Positive Increases juice yield Increase color Negative Increases extraction of components from the skins (bitterness)

21 Pressing Grapes or Must Press juice after for juice production after crushing Press juice for white wine production after crushing Press must for red wine after fermentation

22 Add Press Aids Positive Increases juice yield Negative Can impart aromas or flavor into the juice

23 Microbin Fermentation On Skins Temperature at 67 F Adjust bin spacing to prevent must overheating (lose character of the fruit) Fermentation with neutral yeast (E-1118) 2-3 days maximum Amelioration done after fermentation. Use sugar, no water

24 Noble Muscadine Grape Fermentation Test Samples

25 In-Tank Operations Fermentation Primary Clarification Blending Cold and Heat Stabilization Filtration Chemical and Microbial Stabilization

26 Clarification and Fining Westfalia Centrifuge 5-30 gpm ~7400 rpm Turbidity meter Flowmeter Adjustable flow and clarification levels

27 Bottling Line Sterility Pasteurization Filtering Cold sterilants Limit oxygen exposure Flexible packaging 375 ml, 750 ml, 1.5L, Bag in Box Handle volume 60 bottles per minute

28 Bottle Sanitizer

29 Bottle Fill and Nitrogen Cap

30 Bright Tanks (Carbonization)

31 Stelvin and Cork Closures

32 Foil Application and Labeling

33 Controlled Climate Storage and Warehousing

34 Challenges in Juice and Wine Production Extraction of juice Clarity Precipitation Color stability Oxidation

35 Thanks to Post Winery for sharing photos for this presentation! Questions?