Chill Out! A Presentation on Alternative Methods for Cold Stability Presented by Jasha Karasek Winemaking Specialist, Enartis USA Overview Issues Sources/Causes Subtractive methods Additive methods Methods of measurement and analysis 1
Cold Instability Precipitation of K + /Ca 2+ complexed Tartaric acid crystals in wine Sources/Causes [K + ] [HTa - ] Tᵒ C Tartaric Acid Stability [Ca 2+ ] [alcohol] [Inhibitors] 2
Methods/ Strategies for Cold Stability SUBTRACTIVE STRATEGY ADDITIVE STRATEGY REMOVAL OF POTASSIUM/POTASSIUM BITARTRATE PROTECTIVE COLLOIDS Chilling Electrodialysis Ion Exchange CMC Gum Arabic Mannoproteins Blends Subtractive Treatments Chilling Cost energy, wine, labor Efficiency- low efficiency Time-very time intensive up to 1 month Quality O 2 solubility Sustainability - Energy Electrodialysis Cost 200,000 800,000 $ Time- efficient Quality Lowering in ph Sustainability- water usage Ion exchange resins Cost initial, lab Efficiency Management! Quality large sensory impact!!! 3
Additive method Colloidal agents CMC Gum Arabic Mannoproteins Blends CMC Carboxymethyl Cellulose Works in wine by inhibiting tartrate crystal formation Derived from wood based Cellulose (Vegan ) FDA Gras product, approved by TTB Cellogum LV 20, Stab MEGA 4
CMC Mode of Action Works by inhibiting Tartrate crystal formation Disrupts crystal formation by blocking potassium and calcium bonds CMC δ (-) - K δ (+) -COO - -COO - δ (-) - K δ (+) δ (+) δ (+) -COO - -COO - -COO - CMC Effectiveness Cellogum Mix 100 ml/hl ΔµS: 31 Verdicchio 2011 Control ΔµS: 155 KHT CRYSTALS KHT CRYSTALS FORMED IN PRESENCE OF CMC 5
CMC Prerequisite wine conditions Protein stable wine Colloid stability < 1 NTU, Low Turbidity Filterability Index (<12) CMC test analysis CMC Filterability Low viscosity CMC (20%) Dosage: 25-75 ml/hl LV20 FILTERABILITY Tavernello bianco T + 10 g/hl CELLOGUM LV 20 (L_1340390) T + 10 g/hl CELLOGUM L (L_3628556) TIME (SECONDS) 160 140 120 100 80 60 40 20 0 100 200 300 400 500 600 VOLUME (ML) 6
CMC Process of addition CELLOGUM LV20 ADDITION CLARIFICATION TANK PROTEIN STABLE NTU < 1 F.I. < 12 T > 50ºF CMC Test 6-24 hrs (T F, F.I.) CMC Pros and Cons Parameter +/- Comment Cost + Low cost at 0.06 $ / gallon Time + Faststabilization, 24 hrs-3 days Efficiency + Low energy requiring Quality +/- No sensory effect Effectiveness + Broad range of stabilization 7
Gum Arabic Highly hydrolyzed Gumfrom Acacia spp. (Seyaland Verek) High stabilizing and emulsifying effect Heterogeneous polysaccharide ~MW=600kD Gum Arabic- Mode of Action Prevention of the growth of bitartratecrystals by competing with K+/HTa for the binding sites on the surface of micro-crystals Similar action as CMC KHT crystals in 13% EtOHsolution KHT crystals in 13% EtOHsolution + 200 ml/hl Citrogum 8
Gum Arabic- Stabilizing Prosecco PROSECCO + 50 g/hl H2T + 78,3 g/hl KH2PO4 λ 3 min (3 µs) 180 160 140 120 100 80 60 40 20 0 159 68 36 103 87 126 110 102 0 50 ml/hl 100 50 ml/hl 100 50 ml/hl 100 50 ml/hl 100 50 ml/hl 100 50 ml/hl 100 50 ml/hl 100 ml/hl ml/hl ml/hl ml/hl ml/hl ml/hl ml/hl Control wine CITROGUM RAW MATERIAL CITROGUM 66 124 3 4 5 6 7 139 129 107 144 157 λ < 50 µs stable wine λ < 30 µs very stable wine Acacia Seyal Acacia Verek Gum Arabic-Pros + Cons Parameter +/- Comment Cost + Low cost,.06 cper gal Time + Fast stabilization, 24 hrs Efficiency + Low energy requiring Quality +/- Sensory effect Effectiveness +/- Range 9
Mannoproteins Polysaccharides extracted from Saccharomyces cerevisiae Approved by TTB for use in winemaking under CFR 24.250 Prevents tartrate crystal formation via negative PO 2- Phosphomannan groups and their interaction with wine compounds Mannoproteins- Pros + Cons Parameter +/- Comment Cost + Low cost, compared to chilling Time + Fast stabilization, 48 hrs Efficiency + Low energy requiring Quality +/- Sensory effect Effectiveness +/- Variableeffectiveness @ differing stability levels, Testing required 10
Cold stability - Red wines Which Product? Composition GA GA CMC/GA CMC MP CMC/GA/MP Wine type All Reds Whites/Roses Whites/Roses ALL Reds Tartrate Stab Effectiveness ** - **** **** ** **** SensoryImpact ** * * - *** *** Filterability Impact - - - - - *** GA = GUM ARABIC CMC= CARBOXYMETHYL CELLULOSE MP = MANNOPROTEINS 11
Cold Stability Measurement Methods Three commonly used tests: Freeze Test Cold Hold Conductivity Freeze Test Filter sample Place sample in freezer Wait 1-2 days Thaw sample, observe for crystal formation Issues: ACCURACY! 12
Cold Hold Test Filter sample Place sample in fridge at -4 C (28 F) Wait 6-7 days Observe for crystal formation Issues: TIME! Conductivity Test- Minicontact 1. Measure conductivity 2. Add tartaric crystals 3. Wait a bit... 4. Measure conductivity again 5. Difference in conductivity correlates to stability 6. Total testing time for minicontact 15 minutes! Values > 3% considered unstable 13
Overview of Cold Stability Measurements Properly measuring your instability potential is crucial!! Test methods Pros Cons Freeze test Cheap/ fast/ easy Inaccurate! Does not correlate to normal stability conditions ColdHold Conductivity Cheapand easy, little equipment required Reliablestability results/ very fast Time consuming Not entirely reliable results for long term Requires lab equipment/ training to conduct testing Thank you for your Participation! Please join us for our next Webinar! More to details to come soon...!! CHEERS! 14