Christian Butzke Enology Professor.

Transcription

1 Christian Butzke Enology Professor

2 Film Yeasts vs Varietal Character Malolactic in the Cold Color Extraction & Stability High ph and High T.A.

3 Foch

4 Foch

5 Film Yeasts vs Varietal Character Malolactic in the Cold Color Extraction & Stability High ph and High T.A.

6 Sherry fl r yeast: S. cerevisiae ssp.beticus

7 New England FLOR Yeast Brettanomyces, Candida, etc.

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10 Wine Nutrient Status Do you know how much you ve got? Residual sugars Nitrogen Phosphate Potassium Vitamins Sterols Other growth factors

11 Juice Nutrient Status Do you know how much you ve got? Nitrogen Phosphate Potassium Vitamins Sterols Other growth factors

12 Stuck Fermentation Prevention Reference: Bisson & Butzke, AJEV 51 (2) , 2000 Diagnosis and rectification of stuck and sluggish fermentations. Current recommendations for total combined YAN: 200 mg N/L at 21 Brix (12.7% potential alcohol) 250 mg N/L at 23 Brix (14.1% potential alcohol) 300 mg N/L at 25 Brix (15.2% potential alcohol) Permitted additions of DiAmmonium Phosphate: United States: 203 mg N/L European Union: 64 mg N/L Two nitrogen adjustments are recommended: 1. prior to innoculation and 2. mid-fermentation at maximum fermentation rate

13 Juice Nutrient Status By Grape Varietal (Primary Amino Nitrogen by NOPA)

14 Hybrid Nutrient Status By Grape Varietal (Primary Amino Nitrogen by NOPA) 250 mg YAN/L 250 mg YAN/L

15 Nitrogen Status & Yeast Foods

16 Nitrogen Status & Yeast Foods mg N/Liter mg α-amino-n/liter in Recommended Dosage for Each Product (according to label, tech sheets)

17 Microbial Stability and SO 2 SO 2 sensitivity: Malolactic bacteria? Saccharomyces? Kloeckera? Brettanomyces? YES! NO! YES? YES?

18 Fermentation Lag Phase Alcohol SO 2 (mg/l) Days

19 ph and SO 2 Free SO Free SO 2 required SO 2 molecular - 75 (mg/l) ph

20 ph and Required SO 2 Free SO 2 = 0.85 ( ph ) required Or see

21 Dry: g S/bbl Every 3-4 weeks! Wet: 225 g Citric/bbl 45 g KMBS/bbl

22 The Abominable Variable Capacity Tank

23 Fruit Flies

24 Volatile Acidity V.A. Chemistry Chemistry: Acetic acid Sensory Vinegar odor Spoilage threshold: 700 mg/l Legal limits: 1,400/1,200 mg/l (27 CFR Part 4 Subpart C 4.21 a iv)

25 Germ(an)s in the Winery?

26 om/watch?v=zntwoor 3Vok&feature=player_ embedded

27 Jock strap Brettanomyces Band aid Sweaty saddle Horse blanket Wet dog

28 Brettanomyces Ideal en-wine-ronment: Residual sugars (incl. pentoses) Vitamin thiamin => low free SO 2 or low ph Amino acids (including proline) Oxygen (air) Warm temperature (>50 F) High ph => low molecular SO 2 Low alcohol

29 ph Rate SO 2, Thiamin and Brett Thiamin cleavage by HSO 3 -

30 Anti-Brett Technology

31 Mold in the Winery?

32 TCA in the Winery?

33 TCA in the Winery?

34 Film Yeasts vs Varietal Character Malolactic in the Cold Color Extraction & Stability High ph and High T.A.

35 MLF Timing: Since 6000 BC: Spontaneous - when cellar warmed up in the spring Since 1960: Inoculated - after alcoholic fermentation Since 1992: Directly inoculated - during or after alcoholic fermentation

36 MLF Growth: MLB: >65 F Brett: >50 F Are there enough cold-hardy ML strains?

37 FLOR Yeasts vs. ML S.c., Brett, Candida, etc. How can you keep your tank warm? How can you warm up your tank?

38 Film Yeasts vs Varietal Character Malolactic in the Cold Color Extraction & Stability High ph and High T.A.

39 Cap Management Technique Does it matter?

40 Polymeric Red Color Monterey Sonoma Paso Robles Lodi Heat at the End Rotary/Enzyme Extended Maceration Oak Tannins Control HPLC Absorbance A. Waterhouse

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42 New/Ancient Techniques

43 +30% tanni Seed Number per Berry Variation/Ripeness = f (Vintage) seed J. Kennedy, ORSU

44 Color vs. Tannin Extraction Anthocyanins (g/l) Tannins (g/l/6.25) Skin contact time (days) P. Ribereau-Gayon

45 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

46 Tannin Management

47 Film Yeasts vs Varietal Character Malolactic in the Cold Color Extraction & Stability High ph and High T.A.

48 The High ph and High T.A. Issue In 2009 Norton was so slow to ripen that some were still hanging on the vines in late October. palatepress.com/2009/11/wine/harvest-report-missouri

49 TOTAL Acidity C-(O)H C-(O)H C-(O)H C-(O)H C-(O)H K + K + K + C-OH C-OH C-OH C-OH K + C-(O)H C-(O)H C-(O)H C-(O)H C-(O)H

50 TITRATABLE Acidity (T.A.) C-(O)H C-(O)H C-(O)H C-(O)H C-(O)H K + K + K + C-OH C-OH C-OH C-OH K + C-(O)H C-(O)H C-(O)H C-(O)H C-(O)H

51 T.A. and Extent of Exchange Total Total Acidity Acidity [mg Tartaric/L] [mg (with Potassium) T.A. T.A. [mg Tartaric/L] C-(O)H C-OH ph 0 - K Extent of Exchange

52 Extent of Exchange and ph C-(O)H C-OH + K + C-OH K + = Extent of Exchange Tartaric Extent of Exchange C-OH Malic + ph =

53 Vit Impact on ph & T.A. Rootstock Cultivar Water Relations Trellising & Spacing Growing Season Growing Region Rain and Soil Moisture Berry Expansion 1. Over-ripe Fruit or Hot Region 2. Early Harvest Fruit or Cool Region 3. Long Growing Season + Cool Climate ph high low high T.A. low high high

54 The High ph and High T.A. Issue In a long cool growing season, the vine produces lots of acid, respires relatively little of it, and also had plenty of opportunity to exchange of hydrogen ions for potassium. This means the initial juice T.A. is high, but so is the ph.

55 The High ph and High T.A. Issue What to do? Do nothing => get Brett & Funk Add tartaric => TA up = perceived acidity up Add hydrochloric = illegal => discuss w/ttb Ion exchange = impractical? Blending => MN varieties? Keep SO 2 high & tanks/bbl topped Harvest earlier & 2xde-acidify, blend