Aromatic Integration - PDF Free Download

romatic Integration

Wine aromas light white Unstructured wine

Wine aromas light white IG RED Unstructured wine

Wine aromas light white IG RED Unstructured wine tannin/pigment oligomers Structured wine

Wine aromas light white Unstructured wine tannin/pigment oligomers Structured wine

Refining Structure

hocolate Making cocoa dark chocolate milk chocolate butterfat & oxygen milk protein & vanilla harsh bitter nasty hard bitter profound refined plush visceral

abernet Elevage raw abernet structured abernet mature abernet color & oxygen lees protein & sweet oak harsh bitter nasty hard bitter profound refined plush visceral

Tannin Terminology

green Tannin Nomenclature

Without Micro-Ox green dry

With Micro-Ox HRD green

With Micro-Ox HRD

With Micro-Ox HRD melted

Wood Pictures : Patrick VUHOT

Tannin Nomenclature HRD melted green Parching / numbing (oak) dry

Structural Elevage

and Related Elevage Techniques

Elevage Goals for Serious Reds uild and refine structure Stabilize color Enhance body & finesse ontrol sulfides romatic Integration Prevent color loss, Enhance longevity, Prevent dryness Refine mouthfeel, Eliminate fining alance reductive strength, Eliminate copper oak, rett viscerality

Fundamental Principles ontrolled O 2 => novel structures. Timing is crucial to the wine s capacity for O 2 uptake: Day 1: pre-ml color stabilization (10 100 arrel doses) Month 3: post-so 2 structuring (1 10 arrel doses) Year 2: harmonization & refinement (0.2 2.0 arrel doses). ctive color = safety net (prevents dryness)--avoid over-ripeness Narrow temperature window: 59 65 o F. Not designed as a way to accelerate ageing!

ldehyde Harmonization? O 2 dose Three Phases of Reduction Management ML 59-65 F uild reductive strength, arrel down SP 6 20 months stabilize color Phase I Phase II Phase III Quick clarification ompletion of alcoholic fermentation

Principal omponent nalysis for Micro-Ox Treated Wines 3.6 2.6 1.6 0.6-0.4-1.4 Oxidation Off roma 3 1 Veg aroma Tannin-Green Tannin-Grit 2 T2 Tannin- Plushness T1 T3 Fruity T4-3.5-1.5 4 0.5 2.5 4.5 Trials: 1 entral Valley Merlot 2 Solano abernet 3 Napa Merlot 4 Rutherford abernet

Different phases during Micro-oxygenation Fermentation aromas Varietal aromas Oxydative aromas omlexity Drying Increase of tannins Softening uilding phase Refinement Over oxygenation

uilding locks of Red Wine Structure nthocyanin (color) ontains no vicinal diphenol (terminates polymer) Flavanol (tannin) ontains a vicinal diphenol (can oxidatively polymerize)

Non-oxidative direct polymerization 4 8

ompact structure of direct polymerization 4 8

ompact structure of direct polymerization

nthocyanin termination of direct polymerization

Interpretation of principle of oxydation of di-phenols Singleton, 1987 0H 0H 0 0 + 0 2 + H 2 0 2

Example of polymerative regeneration (Singleton, 1986)

Simplified interpretation of oxydative polymerization O 2

Simplified interpretation of oxydative polymerization

Simplified interpretation of oxidative polymerization

Simplified interpretation of oxidative polymerization O 2

Simplified interpretation of oxydative polymerization

Simplified example of oxydative polymerization

Simplified example of oxydative polymerization Same constitutive monomers yet ompletely different behaviour

Lees Pictures : Patrick VUHOT

Influence of late batonnage on extraction of oak compounds ROMTI ONENTRTION STRINGENY % of LEES

Influence of early turbidity on finished wine characteristics NTHOYNIN DSORPTION & DEGRDTION DRYNESS % of LEES

Take Home Messages olor is the key to structure Optimum Ripeness (RO) o-extraction strategies, fermenter blends EVERY DEGREE of cellar temperature is critical