Challenges and Opportunities in a Changing Climate. Christian E. Butzke 2 nd Vice President ASEV Enology Professor Purdue University
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1 Challenges and Opportunities in a Changing Climate & Christian E. Butzke 2 nd Vice President ASEV Enology Professor Purdue University butzke@purdue.edu enology.butzke.com
2 Outline Vintage-to-Vintage variation Flexibility in practices/regulations Grape/must temperature Yeast nutrient content Ripeness assessment Color extraction/copigmentation (Seed) tannin extraction Alcohol/aroma adjustments Aging/shipping temperatures
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6 Wine Quality Grapes 75% Equipment 10% Barrels 10% Winemaker 5% Thomas Eddy, 2000 In: Wine Marketing University Press
7 World Viticulture 50ºF 50º 68ºF 0º 68ºF 50ºF 50º
8 Latitude Comparison France 42 IN PA CA 32 South Africa
9 Latitude Comparison 42 IN PA Iberia CA 32
10 Iberia
11 Regional Warming/Cooling ºC /- 6C Almeria Barcelona Burgos 0 ENE FEB MAR ABR MAY JUN JUL AGO SET OCT NOV DIC
12 Regional Warming/Cooling T ( F) 102 Annual Temperature Fluctuation Oakville, Napa Valley C J J F M A M J J A S O N D
13 California Degree Days (55ºF) Central Valley North Coast Central Coast '90 '91 '92 '93 '94 '95 '96 '97 '98 '99 Vintage
14 California Degree Days (55+ºF) North Coast Wine Quality Scores '90 '91 '92 '93 '94 '95 '96 Vintage
15 Artificial Neural Networks Clone Rootstock Weather Soil Type Vine Spacing Irrigation Fertilizer Pest Control Yield Management Viticulture Dr. David Block Grape Juice Characteristics Yeast/Bacteria Characteristics Processing Parameters A N N Fermentation Kinetics Chemical Analysis Sensory Analysis
16 Grape Growing Conditions and Vintage Quality Scores Neural Network Fit Quality Score Model Fit R = 0.77 (p < 0.001) Vintage Year D. Block, UC Davis
17 Flexible Practices/Regulations Irrigation Varietals Aging Requirements
18 Vineyard/Varietal Match Full color/tannin ripeness ripening too-early ideal ripening late ripening Full aroma ripeness ripening too late Y. Glories 1986
19 Ripeness Variation/Assessment
20 @ Veraison Harvest Ripeness Variation R. Boulton, UC Davis
21 Brix Range: Mean: /- 0.9 Ripeness Variation R. Boulton, UC Davis
22 Fruit/Must Chilling
23 Fruit/Must Chilling Skin Contact Time = f (Temperature)
24 Yeast Available Nitrogen Content NH 4 + Variation by Varietal and Region CA, OR, WA Amino
25 Yeast Available Nitrogen Content Deficiency Variation by Varietal 0 Juices < 140 mg N/L (%) Pinot noir Zinfandel Merlot Cabernet Sauvignon Cabernet franc Chardonnay Sauvignon blanc
26 Nitrogen & élevage sur lies Fermentation Temperature = f (Fermentation Rate) Fermentation Rate = f (Yeast Available Nitrogen) Lees => Mannoproteins = f (Yeast Available Nitrogen)!
27 New Diseases? Glassy Winged Sharp Shooter Xylella fastidiosa (bacterium) Pierce s Disease Dying Grapevines
28 Wine and Regional Cooling
29 Annual Precipitation Average Regional Variation
30 Gulf Stream Effect Precipitation Variation Long Island, New York October rain: Average 94 mm mm Gulf Stream
31 Rain at Harvest No sun Water on clusters Water in soil Berry splitting High humidity Suspended ripening Dilution, Rot Dilution Rot Rot
32 Cold Maceration/Fermentation Timing Skin Contact Time = f (Temperature)
33 Red Wine Color Extraction vs. Stability Anthocyanins Berry: 100% in skin 0% in seeds 0% in pulp Dr. Roger Boulton Wine: 25% Cabernet 15% Pinot Noir
34 Copigmentation Anthocyanin Copigment Stack Cofactor Anthocyanin
35 Color and Cofermentation Pinot Noir/Pinot? Syrah/Viognier? Sangiovese/Trebbiano? Photo: Wine Spectator
36 Cap Management Technique Does it matter?
37 Anthocyanin vs. Tannin Extraction Anthocyanins (g/l) Tannins (g/l/6.25) Seed Tannin Skin contact time (days) P. Ribereau-Gayon
38 Seed Number per Berry Variation by Vineyard Sample Seed Number Sep 18-Sep 25-Sep 2-Oct 9-Oct 16-Oct Date +30% seed tannin
39 Seed Number per Berry Variation/Ripeness = f (Vintage) +30% seed tannin J. Kennedy, ORSU
40 Tannin Management Maceration of wine on the pomace after fermentation is through, increases tannin but adds nothing to color. Prof. Eugene Hilgard University of California Berkeley, 1887
41 Polymeric Color Monterey Sonoma Paso Robles Lodi Heat at the End Rotary/Enzyme Extended Maceration Oak Tannins Control HPLC Absorbance A. Waterhouse
42 Maceration = f (Temperature) Cap Management
43 Extraction and Temperature Extractable Phenolics (%) C 20 C 10 C Temperature Skin Contact Time (hours)
44 Extraction and Alcohol Extractable Phenolics (%) Ethanol (%vol) Skin Contact Time (hours)
45 Shiraz Shrivel Dehydration, Sugar and Alcohol
46 Alcohol Removal?
47 Reverse Osmosis Aroma Removal Molecular Weights: Ethyldecadienoate 196 Oak Lactone 156 Vanillin Ethylphenol Phenylethanol 122 Methoxypyrazine 110 Ethylacetate 88 Diacetyl 86 Molecular SO 2 64 Acetic acid 60 Ethanol 46 CO 2 44 Water 18
48 Wine Shipping Heat Exposure en Route Temperature ( F) ( pp / / / / )
49 Wine Shipping Container Position Top Tail Nose Temperature ( F)
50 Barrel/Bottle Aging Reactions O 2 uptake: (Ribereau-Gayon 1933) Doubling of Rate 3.8ºC Browning: (Berg & Akiyoshi 1956) SO 2 decline (W): (Ough 1985) EC formation: (CEB 2001) 7.8ºC 37ºC 16ºC
51 Winemaking Advice Always question your traditions Be flexible with vineyard/wine regulations Watch similar international regions Invest money in wine and grape research Extend and use scientific information Be out in the vineyard Cold-store wines for comparison
52 Winemaking Advice Save money to replant, buy equipment Be pro-active don t wait too long Watch your yeast nutrient status Don t over-extract before/after fermentation Measure your seed numbers Don t believe in miracle cures/equipment Use intuition and intellect
53 Wine Quality Grapes 75% = Climate! Equipment 10% Barrels 10% Winemaker 5%
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55 Portland OR June 17 th
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58 Enology Session Sigrid Gertsen-Briand & Christian Butzke
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