BUILDING THE PERFECT BODY Tannin Strategies for Red Hybrid Wines Cornell Enology Extension Lab Associate Professor of Enology Anna Katharine Mansfield
WHAT ARE TANNINS? Plant polyphenolics capable of cross-linking collagen fibers in animal hides a purely functional categorization. Tannins can bind with proteins
SKINS CONDENSED TANNINS
CONDENSED TANNINS SEEDS
Very hard to extract.
SKIN TANNINS DOMINATE IN WINE
FLAVAN-3-OLS (+) Catechin (-) Epicatechin OH OH OH OH HO O HO OH O OH OH OH Gallocatechin gallate OH OH Gallocatechin OH OH HO O O OH HO O OH OH O OH OH HO OH OH
CONDENSED TANNINS
CONDENSED TANNINS
CONDENSED TANNINS m D P ean egree of olymerization
HYDROLYSABLE TANNINS
THE PROBLEM WIT HYBRID WINE IS LOW IN TANNIN
THE PROBLEM WIT & TANNINS ARE SMALL (mdp)
HYBRID GRAPES HAVE LOWER TANNIN?
TANNIN PER RED WINE PHENOLICS BERRY MARECHAL FOCH LEMBERGER CABERNET SAUVIGNON
RED WINE PHENOLICS Springer & Sacks
RED WINE PHENOLICS
CABERNET SAUVIGNON RED WINE PHENOLICS Lemberger WINE TANNIN GRAPE TANNIN Marechal foch X 100 TANNIN EXTRACTABILITY
RED WINE PHENOLICS TANNIN BINDING
RED WINE PHENOLICS
RED WINE PHENOLICS
RED WINE PHENOLICS
2. DEFEAT SORPTION RED WINE PHENOLICS 1. ADD TANNIN
RED WINE PHENOLICS TANNIN ADDITIONS
WINE TANNINS CONDENSED Grape derived HYDROLYSABLE Wood derived tannin:protein = 20:1 tannin:protein = 40:1 Temperature independent Ethanol independent Potential for color stabilization activity Temperature binding Ethanol binding No known potential for color stabilization Harbertson et.al. Vit 2010
RED WINE PHENOLICS <50% Processing aids SENSORY?
RED WINE PHENOLICS HOW MUCH? WHEN?
RED WINE PHENOLICS
RED HOW WINE PHENOLICS MAYBE A MUCH? WHOLE LOT. A LOT.
250 TANNIN RETENTION ADDITION RATE 200 400 ppm 800 ppm ppm tannin 150 100 1200 ppm 50 0 Maréchal Foch Corot noir Cabernet Franc
RED WINE PHENOLICS *except in Corot noir 400ppm & 800ppm NO SENSORY DIFFERENCES *
RED WINE PHENOLICS WHEN? EARLY ADDITIONS ALLOW WINE COMPONENT S TO INTEGRATE
RED WINE PHENOLICS LATER ADDITIONS = GREATER RETENTION
1. FERMENT RED WITHOUT TANNIN ADDITION 2. FERMENT RED AS WHITE +TANNINS 3.BLEND
RED WINE PHENOLICS White + & blend + 400ppm Sensory difference in Corot noir, but not Maréchal Foch or Cab Franc
RED WINE PHENOLICS COLOR STABILITY
POLYMERIC PIGMENTS Pinotin Portosin Vitisins Tannin-Anthocyanin & Anthocyanin-Tannin Adducts
POLYMERIC PIGMENTS MONOGLUCOSIDES (PRIMARILY MALVIDIN)
RED WINE PHENOLICS Inhibition may occur with some LAB cultivars. VP41 & Omega are known MLF performers.
WHAT ABOUT ENZYMES? + Add enzyme Cell Wall Tannin Molecule Me too! I m FREE! Or High Binding Tannin remains bound to insoluble cell wall materials Low Binding Tannin leaves the insoluble cell wall and enters wine Illustration by Lindsey Springer
RED WINE PHENOLICS TANNIN BOOST?
TYPICAL ADDITION RECOMMENDATIONS Type Fermentation Cellaring Finishing Addition Grapes at crusher or during first pumpover During racking; 3-6 weeks prior to bottling 3-6 weeks prior to bottling Goals Color stabilization Mouthfeel/structure Antioxidant Color stabilization Mouthfeel/structure Mouthfeel/struc ture Flavoring agent Condensed tannins best for color stabilization at fermentation Hydrolyzable may promote fuller mid-palate and softer mouthfeel (lower, slower protein interaction)
HYBRID ADDITION RECOMMENDATIONS Type Fermentation Cellaring Finishing Addition Grapes at crusher or during first pumpover During racking; 3-6 weeks prior to bottling 3-6 weeks prior to bottling Goals Color stabilization Mouthfeel/structure Antioxidant Color stabilization Mouthfeel/structure Mouthfeel/struc ture Flavoring agent Condensed tannins best for color stabilization at fermentation Hydrolyzable may promote fuller mid-palate and softer mouthfeel (lower, slower protein interaction)
TANNIN STRATEGIES Add tannins as late as possible Avoid additions right before MLF Double or triple addition rate but do your research!
ACKNOWLEDGEMENTS
QUESTIONS?