KEY STEPS OF ROSE WINEMAKING. Eglantine Chauffour, Enartis USA

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1 KEY STEPS OF ROSE WINEMAKING Eglantine Chauffour, Enartis USA

2 ROSE: WHAT DO YOU EXPECT?

3 ROSÉ WINEMAKING PROCESS

4 SPECIFICITIES OF ROSÉ WINEMAKING PRE FERMENTATION STEPS OXYGEN MANAGEMENT AROMA PRODUCTION BALANCE MOUTHFEEL READY IN 1 YEAR

5 HARVEST = ESSENTIAL STEP FOR QUALITY Think Rosé from the vineyard Harvest Indicators? Brix ph, TA, Malic acid Sensory, Extractability Requirements: Fast process from picking to fermentation Cold

6 EXTRACTION : BUILD WINE POTENTIAL What to extract? How to extract? Enzymes Skin contact Pressing

7 OTHER BENEFITS OF ENZYMES + Yield at press (+ 6-9%) - Pressure required + Tannins & polysaccharides + Aromatic + Balance + complexity and quality + Filterability - Bentonite fining

8 PRESSING Press cycle Gentle Limit rotations Separate juices Free run - 62% First Press 20% Bin juice - 5% Hard Press 8%

9 Objectives: Actions JUICE CLARIFICATION Clean juice Turbidity ~ NTU Reduce settling time Cold settling or Flotation Enzyme Fining agent CLARIL HM Fining agent PROTOCLAR CLARIL SP ENOBLACK PERLAGE

10 FERMENTATION: AROMAS PRODUCTION YEAST NUTRITION

11 WHICH PARAMETERS? Choice of the yeast Precursors inodorous YEAST ENZYMATIC ACTIVITY Free aromas Yeast nutrition Turbidity <50 NTU = too low, need to adjust with lees <100 NTU = esters production NTU = varietal aromas Temperature range <65 F => esters production F => more fruity, complex

12 YEAST NUTRITIVE NEEDS NITROGEN STEROLS FATTY ACIDS THIAMINE Mg-Zn Biocheminal function Protein synthesis Components of yeast cell membrane Co-enzyme Co-enzyme Enological effet - Stimulate yeast multiplication - Prevent H 2 S production - Stimulate aromas production - Maintain yeast membrane activity - Increase yeast resistance - Reduce off flavors production - Stimulate yeast growth - Improve fermentation completion - Reduce production of SO 2 binding compounds - Maintain yeast metabolism active - Regulate yeast growth Oxygen: 5-10 mg/l during AF

13 YAN Inorganic: ammonia Organic : Amino acids

14 FOCUS OXYGEN MANAGEMENT

15 ENZYMATIC OXIDATIONS Biochemical reactions = mins Co-enzyme = Cu 2+, Fe 2+, Al 3+ Reactions: -Phenols & Polyphenols -Lipids & linoleic acids How to protect? 1. Inhibit enzymes 2. Remove substrates 3. Block further reactions PPO, laccase Acyl hydrolase, lipoxygenase browning & loss of color bitterness & veggie hint

16 MECHANISM OF OXIDO- REDUCTION REACTIONS O 2 O 2 PPO / Laccase JUICE ENZYMATIC OXIDATION Fe 2+ Fe 3+ Cu + Cu 2+ FREE RADICALS + H2O2 Fe 2+ Fe 3+ TAN ANTIBOTRYTIS, TAN BLANC STAB SLI TAN SLI CLARIL HM, STAB SLI TAN AROM, PRO FT, TAN COLOR CITROSTAB RH, AST CLARIL HM, PRO FT FREE RADICALS ETHANOL WINE- CHEMICAL OXIDATION ACETALDEHYDE

17 POST FERMENTATION AGEING STABILISATION BOTTLING

18 STABILIZATION Protein stability Work during full process Bentonite during AF Tartaric stability Cold stabilization CMC : Cellogum L Arabic gum : Citrogum ARABIC GUM CMC

19 BOTTLING: LAST RISKY STEP Prepare the wine Dissolved CO 2 Dissolved O 2 Filtration Adapt bottling to the future life of wine Protect oxidation

20 ROSE STYLES FRUIT DRIVEN FLORAL PROVENCAL/ THIOLIC RESERVE / RICH Grapes varieties recommended Syrah, Zinfandel, Malbec, Petite Syrah, Tempranillo, Cabernet Sauvignon, Merlot Pinot noir, Nebbiolo, Grenache, Cinsault, Carignan, Merlot Grenache, Mourvèdre, Syrah, Sangiovese, Cabernet Sauvignon AST Crusher ZYM AROM MP Maceration medium - saignée short short medium Clarification CLARIL SP Temperature C (55-59 F) C (60-62 F) C (60-62 F) C (60-62 F) FERM RED FRUIT FERM ES FLORAL FERM Q CITRUS FERM PERLAGE Inoculation NUTRIFERM AROM PLUS NUTRIFERM AROM NUTRIFERM AROM NUTRIFERM AROM TAN RED FRUIT TAN ELEGANCE TAN CITRUS INCANTO NC WHITE 1/3 fermentation ENARTIS PRO R ENARTIS PRO FT ENARTIS PRO FT ENARTIS PRO UNO NUTRIFERM ADVANCE

21 Website: Phone: (707) THANK YOU FOR YOUR ATTENTION!