REDUCING SO 2 USE IN WINEMAKING Eglantine Chauffour, Enartis USA
WHY DO WE USE SO 2? MULTI TASK WINEMAKING ADJUNCT Antimicrobial (microbial control) Antioxidant (chemical oxidation) Antioxidasic (enzymatic oxidation)
DIFFERENT FORM OF SULFITES IN JUICE/WINE Total SO 2 = Bound SO 2 + Free SO 2 Free SO 2 = SO 2 + HSO 3 - + SO3 2- SO 2 HSO - 3 SO 2-3 Antiseptic +++ + 0 Antioxidant ++ + ++ Antioxidasic +++ ++ 0 Reductive agent +++ ++ 0 WINE ph SO 2 HSO 3 - SO 3 2-
WHY REDUCING SO 2? SO 2 = Health issues SO 2 =solvant, increases extraction SO 2 can inactivate thiamine (essential for yeast growth) SO 2 = bind with anthocyanin = bleaches color SO 2 = Favors synthesis of H 2 S by yeast SO 2 = Negative aromas and flavors (pungent and sulphorous) NO SO 2 = Less acetaldehyde production (ICV2007) NO SO 2 = More expressive wines, more balanced, more resitant poll
ANTISEPTIC EFFECT
SO 2 + H 2 O = HSO 3 -+ H + MOLECULAR SO 2 COMBINED SO2 BISULFITE MOL SO2 TOTAL SO2 FREE SO2
SO 2 REDUCES JUICE CONTAMINATION
TAN BLANC = ALTERNATIVE TO SO 2 IN JUICE Effect of tannic acid on Lactobacillus plantarum cells growth. N.Rozes and C. Peres, (1998)
ENARTIS STAB MICRO M = ALTERNATIVE TO SO 2
ENARTIS STAB MICRO WINE AGEING
ENARTIS STAB MICRO (M) Chitosan: De-acetylation of chitin, polysaccharide derived from Aspergillus niger How it works? Attraction chitosan (+) and microbe cell walls (-) => Death of cells Enartis Stab Micro (M) : Pre-activatedchitosan, higher charge, higher contact surface, higher efficiency TTB approved: 24.250
APPLICATION STAB MICRO (M): ALTERNATIVE TO SO 2 FOR ANTIMICROBIAL CONTROL VEGAN AND ALLERGEN FREE Remove spoilage microorganisms 10 g/hl Prevent VA during cold soak 5-7 g/hl Control VA during grape transport 5-10 g/hl Promote clean and safe fermentation 5 g/hl Improve native fermentation take off Control MLF 5-10 g/hl
ANTIOXIDASIC, ANTIRADICALIC, REDUCTIVE AGENT, ANTIOXIDANT
SO 2 AND OXIDATION REACTIONS SO 2 Laccase SO 2 Laccase SO 2 SO 2
1- ANTIOXIDASIC EFFECT ENARTIS TANNIN TAN BLANC DOSAGE REDUCTION OF OXIDASIC ACTIVITY (%) 20 g/hl 55 50 g/hl 82 TAN ANTIBOTRYTIS 20 g/hl 60
2- ANTIRADICALIC EFFECT SO 2 Enartis Tan SLI S L I
3- REDUCTIVE AGENT SO 2 as a reductive agent : -60 mv Ascorbic acid as reductive agent: -140 mv GSH as reductive agent: -40 mv
4- TRAP THE QUINONE! Hydroxycinnamic acid/gsh ratio = oxidation potential
5- CHELATING METALS PVI/PVP: Cu 2+ > Au 2+ = Ag 2+ > Fe 3+ > Mn 2+ > Al 3+ > Zn 2+ Cross- linked, insoluble copolymer of vinylimidazole and vinylpyrrolidone ratio of 9:1. Chitosan: Fe 3+ > Cu 2+ > Au 2+ = Ag 2+ > Mn 2+ > Al 3+ > Zn 2+ Tannin: Cu 2+ Metal reduction in wine using PVI-PVP copolymer and its effects on chemical and sensory characters, H.Mira, 2007 Reaction of oxygen and sulfite in wine, JC Danilewicz, 2016 Reactions involving iron in mediating catechol oxidation in model wine, JC Danilewicz, 2013
Claril HM = PVI-PVP + Pre-activated chitosan PVI/PVP, CHITOSAN AND METALS
ENARTIS PRO FT = STRONG ANTIOXIDANT PVI-PVP + yeast mannoproteins -Strong affinity with metals (Cu 2+, Fe 3+ ) - Remove substrates of oxidation reaction Addition at beginning of AF
OXIDATION REACTION PROTECTIONS Enartis Pro FT Claril HM Enartis Stab SLI Claril HM Ascorbic acid SO 2 Ascorbic acid SO 2 Tan SLI SO 2 -SH donor Sacrificial tannin
HOW SO 2 IS PRODUCED DURING AF 1. During AF, yeasts reduce S to H 2 S 2. Yeast produce acetaldehyde 3. SO 2 binds with acetaldehyde 4. SO 2 production depends on yeast strains 5. After AF, yeasts produce SO 2 or H 2 S 6. SH 2 +O 2 => SO 2 +H 2 O NH4+ Sulphate-reductase pool
ALTERNATIVES TO SO 2 IN WINEMAKING PRODUCT EFFECT Antiseptic Antioxidant Antioxidasic SO 2 xxx xxx xxx Ascorbic acid xxx Tannins x xx xx Lysozyme x (Gram+) Stab Micro (M) xxx xx Glutathion K sorbate Velcorin(DMDC) x (Yeast only) x (Yeast mainly) xxx
WHEN DO WE NORMALLY ADD SO 2? Grapes Pressing Settling Fermentation End AF Ageing Bottling Grapes Fermentation End AF MLF Ageing Bottling Important add Can be limited, depending grape conditions Produced by the yeast
LOW/NO SO 2 WINE PRODUCTION - RED Grapes Antimicrobial: Enartis Stab Micro M Antioxidasic: Tan Antibotrytis or Tan Rouge During AF Antioxidant: Enartis Pro Blanco or Enartis Tan Color Choice of low SO 2 /low acetaldehyde producer yeast Ageing Antiradical: Enartis Tan SLI Antimicrobial: Enartis Stab Micro Lees ageing: Enartis Surli Round Bottling Antiradical: Enartis Tan SLI Antioxidant (-SH donor): Surli Velvet Plus
LOW/NO SO 2 WINE PRODUCTION WHITE/ROSE Grapes Antimicrobial: Enartis Stab Micro M Antioxidasic: Tan Antibotrytis or Tan Blanc Remove precursor of oxidation: Claril HM Low SO 2 option: AST During AF Antioxidant: Enartis Pro FT Choice of low SO 2 /low acetaldehyde producer yeast Ageing Antiradical: Enartis Tan SLI Antimicrobial: Enartis Stab Micro Lees ageing: Enartis Stab SLI Bottling Pinking prevention, redox potential: Citrostab rh Antiradical: Enartis Tan SLI Antioxidant (-SH donor): Surli Velvet Plus
Reach Enartis team: (707)-838-6312 Website: http://shop-usa.enartis.com/ Email: eglantine.chauffour@enartis.com THANK YOU FOR YOUR ATTENTION poll