Tannin Strategies for Red Hybrid Wines. Anna Katharine Mansfield

Transcription

1 BUILDING THE PERFECT BODY Tannin Strategies for Red Hybrid Wines Cornell Enology Extension Lab Associate Professor of Enology Anna Katharine Mansfield

2 WHAT ARE TANNINS? Plant polyphenolics capable of cross-linking collagen fibers in animal hides a purely functional categorization. Tannins can bind with proteins

3 SKINS CONDENSED TANNINS

4 CONDENSED TANNINS SEEDS

5

6 Very hard to extract.

7 SKIN TANNINS DOMINATE IN WINE

8 FLAVAN-3-OLS (+) Catechin (-) Epicatechin OH OH OH OH HO O HO OH O OH OH OH Gallocatechin gallate OH OH Gallocatechin OH OH HO O O OH HO O OH OH O OH OH HO OH OH

9 CONDENSED TANNINS

10 CONDENSED TANNINS

11 CONDENSED TANNINS m D P ean egree of olymerization

12 HYDROLYSABLE TANNINS

13 THE PROBLEM WIT HYBRID WINE IS LOW IN TANNIN

14 THE PROBLEM WIT & TANNINS ARE SMALL (mdp)

15 HYBRID GRAPES HAVE LOWER TANNIN?

16 TANNIN PER RED WINE PHENOLICS BERRY MARECHAL FOCH LEMBERGER CABERNET SAUVIGNON

17 RED WINE PHENOLICS Springer & Sacks

18 RED WINE PHENOLICS

19 CABERNET SAUVIGNON RED WINE PHENOLICS Lemberger WINE TANNIN GRAPE TANNIN Marechal foch X 100 TANNIN EXTRACTABILITY

20 RED WINE PHENOLICS TANNIN BINDING

21 RED WINE PHENOLICS

22 RED WINE PHENOLICS

23 RED WINE PHENOLICS

24 2. DEFEAT SORPTION RED WINE PHENOLICS 1. ADD TANNIN

25 RED WINE PHENOLICS TANNIN ADDITIONS

26 WINE TANNINS CONDENSED Grape derived HYDROLYSABLE Wood derived tannin:protein = 20:1 tannin:protein = 40:1 Temperature independent Ethanol independent Potential for color stabilization activity Temperature binding Ethanol binding No known potential for color stabilization Harbertson et.al. Vit 2010

27 RED WINE PHENOLICS <50% Processing aids SENSORY?

28 RED WINE PHENOLICS HOW MUCH? WHEN?

29 RED WINE PHENOLICS

30 RED HOW WINE PHENOLICS MAYBE A MUCH? WHOLE LOT. A LOT.

31 250 TANNIN RETENTION ADDITION RATE ppm 800 ppm ppm tannin ppm 50 0 Maréchal Foch Corot noir Cabernet Franc

32 RED WINE PHENOLICS *except in Corot noir 400ppm & 800ppm NO SENSORY DIFFERENCES *

33 RED WINE PHENOLICS WHEN? EARLY ADDITIONS ALLOW WINE COMPONENT S TO INTEGRATE

34 RED WINE PHENOLICS LATER ADDITIONS = GREATER RETENTION

35 1. FERMENT RED WITHOUT TANNIN ADDITION 2. FERMENT RED AS WHITE +TANNINS 3.BLEND

36 RED WINE PHENOLICS White + & blend + 400ppm Sensory difference in Corot noir, but not Maréchal Foch or Cab Franc

37 RED WINE PHENOLICS COLOR STABILITY

38 POLYMERIC PIGMENTS Pinotin Portosin Vitisins Tannin-Anthocyanin & Anthocyanin-Tannin Adducts

39 POLYMERIC PIGMENTS MONOGLUCOSIDES (PRIMARILY MALVIDIN)

40 RED WINE PHENOLICS Inhibition may occur with some LAB cultivars. VP41 & Omega are known MLF performers.

41 WHAT ABOUT ENZYMES? + Add enzyme Cell Wall Tannin Molecule Me too! I m FREE! Or High Binding Tannin remains bound to insoluble cell wall materials Low Binding Tannin leaves the insoluble cell wall and enters wine Illustration by Lindsey Springer

42 RED WINE PHENOLICS TANNIN BOOST?

43 TYPICAL ADDITION RECOMMENDATIONS Type Fermentation Cellaring Finishing Addition Grapes at crusher or during first pumpover During racking; 3-6 weeks prior to bottling 3-6 weeks prior to bottling Goals Color stabilization Mouthfeel/structure Antioxidant Color stabilization Mouthfeel/structure Mouthfeel/struc ture Flavoring agent Condensed tannins best for color stabilization at fermentation Hydrolyzable may promote fuller mid-palate and softer mouthfeel (lower, slower protein interaction)

44 HYBRID ADDITION RECOMMENDATIONS Type Fermentation Cellaring Finishing Addition Grapes at crusher or during first pumpover During racking; 3-6 weeks prior to bottling 3-6 weeks prior to bottling Goals Color stabilization Mouthfeel/structure Antioxidant Color stabilization Mouthfeel/structure Mouthfeel/struc ture Flavoring agent Condensed tannins best for color stabilization at fermentation Hydrolyzable may promote fuller mid-palate and softer mouthfeel (lower, slower protein interaction)

45 TANNIN STRATEGIES Add tannins as late as possible Avoid additions right before MLF Double or triple addition rate but do your research!

46 ACKNOWLEDGEMENTS

47 QUESTIONS?