Rapid methods of phenolic extraction in reds. ASVO Inputs to Outputs: Is Less More? Adelaide, 2014 Dr Anna Carew (TIA) Dr Bob Dambergs (WineTQ & TIA)

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1 Rapid methods of phenolic extraction in reds ASVO Inputs to Outputs: Is Less More? Adelaide, 2014 Dr Anna Carew (TIA) Dr Bob Dambergs (WineTQ & TIA)

2 Acknowledgements Australian Grape and Wine Authority (AGWA) Australian Wine Research Institute (AWRI) Wine TQ (Dr Bob Dambergs) Metabolomics Australia Josef Chromy Wines, Moorilla Estate, Brown Brothers Glaetzer Dixon Family Winemakers Domain Chandon, Seville Estates, Hoddles Creek Curly Flat Phil Moraghan Moorooduc Estate Richard McIntyre Dromana Estate Duncan Buchanan Lethbridge Winery Ray Nadeson Paradigm Hill George Mihaly Ten Minutes by Tractor Jeremy Magyar Yalumba Tasmanian Wine Show committee

3 Why rapid extraction? EFFICIENCY time on skins constrains winery capacity CONTROL extract desired compounds, craft desired styles AIM = EFFICIENCY + CONTROL

4 Wine shows: the phenolic sweetspot Quadratic discriminant analysis: 2014 Tas Wineshow ACTUAL Class 18, 2 yo Pinot GOLD noir, SILVER BRONZE NO MEDAL PREDICTED GOLD Tasmanian Wine Show Class 19, 2 yo Pinot noir, Tasmanian 0 Wine Show SILVER BRONZE NO MEDAL Gold Medal wines = high pigment, purple hue, moderate tannin The Tasmanian Wine Show Society is gratefully acknowledged for allowing access to wines for sampling. Carew A and Dambergs B (2014) A consistent relationship between Pinot noir phenolics concentration and wine show performance? CRUSH Symposium, Adelaide, 2014.

5 Maceration Eight days on skins Twelve days on skins Acknowledgment: Carew, Sparrow, Dambergs, Close (TIA, AWRI). Poster at International Cool Climate Symposium, Hobart, 2012.

6 Microwave maceration Microwave maceration (70 C) + Hold time (10 min 6 hours) Carew A, Sparrow A, Curtin C, Close D, Dambergs R. (2013) Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes. Food and Bioprocess Technology. 2013:1 10

7 control & CPR wine CTL control microwave MWV Anthocyanins (mg/l) 230 a 350 b Non bleachable pigment (AU) 0.43 a 0.65 b Total tannin (g/l) 0.25 a 0.94 b Carew A, Sparrow A, Curtin C, Close D, Dambergs R. (2013) Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes. Food and Bioprocess Technology. 2013:1 10

8 Controlled Phenolic Release (CPR) AGWA funded research kg must, solids through 15 kw pentagonal microwave unit, ~100kg/hr, into juice chilled in Cleveland kettle (4 C) (with Dr Kai Knoerzer, CSIRO Animal, Food and Health Sciences, VIC)

9 CPR INDUSTRY TRIAL (Yarra, 2014) Winemakers volunteered & protocol negotiated Six 400kg lots of Pinot noir must CPR x three lots (CSIRO Werribee) Control x three lots Fermentation on skins ~8 days Press to barrel, inoculate for malo Analysis & (industry) tastings

10 Eiganvector shows consistent separation between ctl and mwv wines at ~ 2 weeks barrel age. Winery B Winery A Winery C

11 But, how does it taste? tasted the microwave batch in barrel. Looks good, more plump than the control but still structured. Fruit spectrum is darker with a firmer palate Winemaker X Seville Estate, VIC Moorooduc Estate, VIC Yalumba, SA Josef Chromy, TAS

12 CPR with Early Pressing Similar process in: Carew AL, Gill W, Close DC, Dambergs RG. (2014) Microwave Maceration with Early Press Off Improves Phenolics and Fermentation Kinetics in Pinot noir. American Journal of Enology and Viticulture (forthcoming).

13 On skins vs. early press off wine PCA phenolics nonbleachable pigment tannin, total phenolics, total pigment, anthocyanin Similar findings published in: Carew AL, Gill W, Close DC, Dambergs RG. (2014) Microwave Maceration with Early Press Off Improves Phenolics and Fermentation Kinetics in Pinot noir. American Journal of Enology and Viticulture (forthcoming).

14 On skins vs. early press off wine Skin and seed tannin indicators %tri OH catechin % galloylated tannin control msk mpr 0 control msk mpr Acknowledging: Dr Paul Smith and Dr Keren Bindon (AWRI), and Dr Fiona Kerslake (TIA)

15 Anthocyanin (mg/l) Process Control peak temperature & hold time Anthocyanin 3 control C 2 70C C 1 Dial up Phenolics 90C Hold time (hours) Hold time (hours) Tannin concentration (gm/l) Tannin control 60C 70C 80C 90C NBP Concentration (AU) Non bleachable Pigment Hold time (hours) control 60C 70C 80C 90C

16 But, is the aroma ok? Ethyl acetate ctl & msk ~1.4 mpr 2.3 Ethyl octanoate ctl & msk ~1.7 mpr 3.7 Anna Carew, Natoiya Lloyd, Bob Dambergs, Dugald Close (2014) Microwave Maceration of Pinot noir: phenolic similarities, aromatic differences. Non refereed paper in Proceedings of the 15 th Australian Wine Technical Conference.

17 What contribution does lid permeability (open, closed) and presence/absence of pomace make to aroma concentration? closed open pomace + pomace pomace + pomace

18 Ethyl octanoate (response ratio) Early Press off On skins 8.00 closed pomace open pomace closed+pomace open+pomace Dial up aroma?

19 Summary sweet spot Ethyl octanoate (response ratio) closed pomace open pomace closed+pomace open+pomace Thank you! Questions? Dr Anna Carew Dr Bob Dambergs

20 Rapid methods of phenolic extraction in reds Dr Anna L Carew (TIA) Dr Robert G Dambergs (WineTQ and TIA) A key challenge of red wine making is coaxing a balanced profile of phenolic compounds from grape solids, into the juice phase. Time on skins constrains winery capacity and approximately 50% of phenolics may remain in grape solids by the end of alcoholic fermentation, and hence be disposed of in marc. This paper reports on research into pre and post fermentation treatments for improving the rate and efficacy of phenolic extraction. A small scale vinification trial examined five treatments (control, cold soak, microwave, freeze and thaw, extended maceration) and demonstrated significant difference in wine phenolic profile at six months bottle age. For example, wines from the extended maceration treatment were three fold higher in non bleachable pigment than cold soak treatment wines, although each treatment involved 12 days skin contact time. The freeze and thaw treatment was associated with the highest tannin concentration in wines, two fold that of control wines. The paper will describe development of Controlled Phenolic Release (CPR) which involves thermal maceration of grape solids by microwave and managed hold time for rapid phenolics extraction in red wine making. CPR wines were significantly higher in concentration for anthocyanin, tannin and non bleachable pigment examined by UV visible spectrophotometry and chemometrics, compared with control wines, when both treatments were fermented on skins for 8 days. CPR offers an array of potential collateral benefits and options for variation in winemaking, including faster fermentation kinetics, dial up tannin concentration, must sanitation and the option of early pressing. Benefits and options will be described.