Enzyme and mannoprotein to finely tune the wines for your markets. Rémi SCHNEIDER, Application and Product Manager, Oenobrands

Transcription

1 Enzyme and mannoprotein to finely tune the wines for your markets Rémi SCHNEIDER, Application and Product anager, Oenobrands

2 USE OF ENZYE AND ANNOPROTEINS IN BULK WINES : WHAT FOR? Fine tuning of the wine profile Before blending : Speed up wine clarification Aroma increase by release from precursors After blending Wine filterability increase Final tuning of aroma and mouthfeel properties

3 Uses of enzymes in wines to increase aroma quality and to solve filterability problems

4 AROA ANAGEENT THANKS TO GLYCOSIDASES ENZYES Glycoconjugates are important aroma precursors, broadly present in grapes, but usually not affected by fermentation steps (AF, LF as commonly performed) Exploiting this potential in wines can help to increase (and modify) the aroma profile of whites, rosés and reds Glycoconjugate structure : Alcohols Other sugar Other sugar C6 compounds Acids Terpens Volatile phenols Norisoprenoids

5 AROA RELEASE FRO GLYCOCONJUGATES A natural but very slow mechanism (takes months) Exogeneous glycosidase enzymes can speed up the release kinetics 4 main activities are needed for the mechanism to be efficient HO CH3 O O CH2 O Aglyc. O O O CH2 O Aglyc. O O O CH2 O Aglyc. O OH CH2 OH HO OH HO2 HC HO OH HO OH OH OH OH OH OH Rutinosides OH Arabinosylglucosides OH Apiosylglucosides OH Rhamnosidase Arabinosidase Apiosidase CH2 OH TERP O O β-glucosidase HO OH OH Volatile aroma compounds

6 HOW TO USE RAPIDASE REVELATION AROA? In all type of wines Active in the following conditions: < 80 g/l glucose not inhibited by fructose Temp > 10 C Time: from 2 to 5 weeks Better to do it close to the bottling Advantages Strong impact in aroma: terpens and norisoprenoides Perfect to complete the protocol for fruity wines

7 ENZYE TO INCREASE WINE FILTERABILITY Which type of problems in filtration? Yeast and grape polysaccharides content, linked to winemaking processes β-glucans from Botrytis Other colloides (proteins, tannins, etc ) Activities present in our Rapidase Filtration Polygalacturonase α-n-arabinofuranosidase from Aspergillus niger endo-1,3 (4)- β-glucanase from Talaromyces emersonii Key Points A broad range of activities High levels of activity Different polymers targeted For all type of wines: white, rosé and red; still or sparkling; musts or wine, just before the filtering Liquid form for an easier use

8 HOW TO USE IT? Addition to the must or wine, before filtration (with filtering layers, streaming, membrane, tangential filters) and mix well Dosage: from 3 to 5 ml/hl depending on the temperature and contact time If Botrytis glucans, contact for at least two weeks at a temperature higher than C Some results 9,4 F.I. VAX 2, CONTROL R.FILTRATION CONTROL R.FILTRATION White wine, Rapidase Filtration 5 ml/hl, 3 days contact, temp. 8 C (Italia, October 2017)

9 CAN BE ALSO USEFUL FOR FINING DIFFICULT WINES NTU G + 50 B 3 F + 50 B 3 F + 10 G+ 50 B 3 F + 70 B 10 G + 70 B Control R. Filtration 1500 hl Bonarda, charmat red wine. Coop. winery in the North of Italia Fining with gelatine (G), isinglass (F) and bentonite (B), at different dose (g/hl) on the wine not treated in winery trial on control and on wine added with 5 ml/hl R. Filtration, 12 days (arch 2018)

10 Final touch mannoprotein solutions for the last fine tuning of the wines

11 DEFINITION OF ANNOPROTEINS P Heterogeneous family of molecules naturally present in yeast Distinction between P secreted during AF & P released during yeast autolysis when aging on lees annoproteins released by autolysis are particularly heterogeneous (between 5 kda to 800 kda) Cell wall annoproteins embrane

12 DEFINITION OF ANNOPROTEINS P Yeast cell wall components that are proteins with large numbers of mannose groups (sugar units) attached. Extracted from the cell walls of the common yeast Saccharomyces cerevisiae (THR) SER ASN GlcNAc peptide GlcNAc ()n () m P : mannose GlcNAc : N-Acetylglucosamine : Glycosidic bond

13 RELEASE OF P IN WINEAKING During Alcoholic Fermentation and Yeast autolysis 2 different phases of natural release of P in wine : - From the start of AF : protein mannans - At the enzymatic yeast autolysis stage : - Parietal polysaccharides - Quantity is dependent on the yeast strain The mannose and glucose constituents of the polysaccharides released also differ greatly according to the strain Commercial strains annoproteins (mg/l) Fermivin AR2 113,13 Fermivin LVCB 75,63 Fermivin 3C 144,38 Anchor VIN13 100,63

14 ANNOPROTEINS EXTRACTION & PRODUCTION Centrifugation Cream of yeast Heat treatment icro & Ultrafiltrations Soluble yeast fraction Extraction by autolysis Liquid form Stabilization Filtration Heat treatment and/or ph annoproteins Storage

15 WHY ARE ANNOPROTEINS PRODUCTS DIFFERENT? annoproteins Chemical term = proteoglycans 5-20% peptides 80-95% annose sugar chains The relative proportions of peptide and mannan fractions can vary The annan chains can be of different lengths The peptide part can be of different sizes

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17 Benefits for the sparkling wines Improvement of the organoleptic qualities: Preserving elegance, freshness and balance. Enhancing the aroma intensity. Providing good mouthfeel, softness Limits oxidation for good turnover = Improve the shelflife of the wine. Reduces astringency of rosé and tannic sparklings Base wine to be refreshed

18 BENEFITS FOR THE SPARKLING WINES Comparison of sensory profiles of oscato sparkling wines bar pressure g/l residual sugars - Tasting after 6 months Floral aroma 6 5 Balance Aromatic Intensity Control Final touch POP (20 ml/hl) 1 0 Exotic fruits inerality Tastings done by a professional panel - 20 persons Bubble quality

19 Benefits for the white and rosé wines Improvement & Preservation of the freshness Protecting from oxidation Promote its aromatic expression and persistence Over time effect Contribute to wine s colloidal balance helping to improve its structure. Less angular wines Lower perception of acidity ore balance overall

20 Benefits for ROSE wines Amylic aroma Technical route : fruitier, fresher, more aromatic and less bitter with Final touch TONIC. 10-months old rosé wine - Tasting done at Centre du Rosé (15 people) 20

21 Final touch GUSTO Benefits: - ore roundness and fruitiness/fineness of red wines - Aromatic persistence - Lower astringency and bitterness - Immediate impact on global quality Dose : ml/hl Addition before bottling

22 Benefits for the RED wines - ore freshness - Lower astringency - ore Fruitiness - Better Aroma persistence Sensory profile - compiled results of 6 red wines. Professional tasting, In senso veritas, 25 people *** significant at 1% level, ** at 5% and * at 10%

23 Benefits for the RED wines Description of the tannins : With Final touch GUSTO, the texture becomes smoother, softer Tannins evaluation - compiled results of 6 red wines. Professional tasting, In senso veritas, 25 people

24 CONCLUSION annoproteins and enzymes are easy to use products for bulk wine preparation Quality improvement Aroma, mouthfeel Gain in time for the wine preparation Efficiency of the filtration Solving filtration problems Reduction of «non-natural» products to be added 24 Enzymes are processing-aids annoprotein are products extracted from wine yeast Out of the range of the future list ingredients on the label

25 25 TASTING

26 WHITE WINE Roche azet Sauvignon Blanc IGP pays d Oc RSP 5 Description : - Delicate aromas of white flowers and exotic fruits - Lively, balanced and fine mouth, full of freshness Tasting = Control Wine vs. Wine + annoprotein Final touch TONIC Dose : 10 ml/hl

27 ROSÉ WINE Ormarine/Jeanjean, les Jardins de la mer IGP Côtes de Thau - RSP 4 Eur Description : - Aromas of white flowers and exotic fruits - Lively mouth, freshness Tasting = Control Wine vs. Wine + annoprotein Final touch TONIC Dose : 10/15 ml/hl

28 RED WINE IstitutoAgrario San ichele All Adige Pinot Nero 2016 DOC Trentino (RSP 10 ) Description : - Delicate aromas of black cherry, almond and vanilla - dry, harmonious and delicate flavour, with a bitter undertone Tasting = Control Wine vs. Wine + annoprotein Final touch GUSTO Dose : 5 ml/hl