An Introduction to StellarTan Premium Tannins Gusmer June 6, 2018 Windsor, CA
Outline General information Berry composition, wine production, tannin extraction, wine composition Tannins Chemistry, perception, drivers of perception, analysis Tannin management Vineyard and winery StellarTannins Development Use
Grape Berry Composition Skin Anthocyanins Tannins Flavonols Stilbenes Pulp Water Hydroxycinammates Monosaccharides Seed Tannins Australian Viticulture from text: Ripening berries a critical issue by Dr. Bryan Coombe and Tony Clancy (Editor, Australian Viticulture), March/April 2001. Illustration by Jordan Koutroumanidis and provided by Don Neel Practical Winery and Vineyard
Wine Composition Waterhouse, 2002
Wine Composition-Everything Else Waterhouse, 2002
Wine Composition Phenolic Compounds Waterhouse, A., Ann. N.Y. Acad. Sci. 2002, 957:21-36
Let s talk tannins
Why are Tannins Important? Color Involved in color stability Aroma Can reduce off odors/elevate fruitiness Can add flavor (oak driven tannin adds) Taste Tannins can be bitter Flavor Improve fruitiness Body Increases fullness Aspects of Wine Quality Texture Increases astringency/structure
Cider The Book of Apples, Morgan and Richards, 1993
Perry Perry Pears, Luckwill and Pollard Eds., 1963
Other Foods
And of Course, Red Wine!
Ellagitannins vs Condensed Tannins O HO O HO O HO O HO O O HO 2 3 4 6 8 2' 3' 6' A B C O
Oak Wood Composition and Contribution Cellulose Lipid Material No direct effect Whiskey lactones Wood sugars (body) Hemicellulose Caramelization products Color Lignin Increase in blended complexity Production of phenolic aldehydes Promotion of oxidation products Oak Tannin Char Layer Production of astringency Removal of off-notes (e.g.: rubbery) Burnt wood flavors After: Tatlock and Thomson, Glasgow, 1996
HO 6 8 A HO 6' B O 2 C 3 2' 4 O 3' Tannin Structure & Reactivity Reactivity Acid-catalysis Oxidation HO HO O O HO A O C + B HO O Oxidation Center Nucleophilic Center O O Electrophilic Center
Tannin and Color Stability Chassaing et al.,eur. J. Org. Chem. 55-63, 2010
Ellagitannin Anthocyanin Reaction Chassaing et al.,eur. J. Org. Chem. 55-63, 2010
Taste: Lyoniresinol and Lignan Bitterness Potential for contributing bitterness to white wine Marchal et al.,tetrahedron (2014), http://dx.doi.org/10.1016/j.tet.2014.07.090
Perception and Management
Proposed Mechanism of Astringency Barak and Kennedy, J. Agric. Food Chem. 2013, 61: 4270-4277.
Tannin Perception in Red Wine Tannin Concentration Composition Direct Oxidation Colloidal State Glycerol Ethanol Anthocyanin Mannoprotein Our perception of tannin Polysaccharide influenced by many is wine components Organic Acid Oxidation Products Aroma Compound Residual Sugar Perceived Tannin
Sensory Properties of Tannin in Red Wine Known Tannin Sensory Descriptors: Bitter Astringent? Sweet Massive Harsh Unripe Aggressive Chewy Coarse Velvety Ripe Silky Dusty Grippy Hard Fleshy Soft Fine-grained Chalky Green Round
Red Wine Mouthfeel Drivers Major Variable Tannin Concentration What to Measure Tannin Concentration Wine Matrix Tannin Activity Acidity Ethanol Residual sugar Mannoproteins Polysaccharides Skin/Seed Size distribution Color Incorporation Tannin oxidation Indirect measures of tannin activity
Revelette et al., Pract. Winery Vineyard, 2015, Jan.: 32-37
Mouthfeel Management Tannin Wine Matrix Acidity Ethanol Residual sugar Mannoproteins Polysaccharides Concentration Amount Composition Skin/Seed Size distribution Color Incorporation Tannin oxidation
Vineyard Management Tannin descriptors suggest that the vineyard plays a role in determining tannin quality. Green Tannin Ripe Tannin Tannin Concentration Composition
Kassara and Kennedy, J. Agric. Food Chem., 2011, 59: 8409-8412.
Inputs Responsible for Wine Quality Jackson and Lombard, AJEV, 1993
Phenolic Development and Management High phenolics High sun exposure Lower levels N Low soil moisture Moderate canopy size Moderate crop load Low soil fertility Small berry size Moderate stress tends to increase phenolic quantity and quality. Jackson and Lombard, AJEV, 1993
The Exposure Conundrum Full Shade Low sugar Low color Low fruit High green High acid High must N Increase disease pressure Full Exposure High sugar High color Low green Low acid Low must N Reduced disease pressure Increased risk of sunburn
Wine Tannin and Vine Vigor % Composition 100 80 60 40 High Vigor Skin Seed Low Vigor HO 6 8 8 A 4 HO 6' 1 O 2 C 4 O R 2 R 1 B 2' 3 3' R 1 R 1 20 R 2 Tannin Concentration, mg/l 0 400 300 200 100 cv. Pinot Noir N=3, +SEM HO R 1 =H or R 2 = or galloyl HO O HO R 2 O R 2 O R 1 R 1 0 A-high A-med A-low B-high B-med B-low Wine Cortell et al., J. Agric. Food. Chem., 2005 R 2
Management in the Winery
Tannin Extraction: THE Take Home Message: Understand your fruit Understand your wants Know your market
Phenolic Distribution in Grape Anthocyanins: Skin Hydroxycinnamates: Juice Tannins: Skin, Seed and Stem
Phenolic Extraction: Variables Time Temperature Cap versus juice Concentration gradient Fermentation vessel Aspect ratio Cap management Compounds of interest
Phenolic Extraction: Variables Cell permeability/berry ripeness Other components Enzymes Ethanol/sugar Exogenous additives Acidity Pressing program Post maceration treatment Important to understand what level of extraction the fruit will allow.
Managing Tannin Quality Ethanol Sugar Polysaccharides Tannin Acid Component Physiological Response Body Sweetness Bitterness Astringency Sourness Wine Descriptor Fat Thick Silky Velvety Ripe Hard Green Coarse Unripe
Ethanol Sugar Polysaccharides Tannin Acid Vineyard Riper fruit Ferm/mac Time/temp Residual sugar Acid adjustment Cap management Pressing Cellar Time/temp Oxygen exposure Protein fining Polysaccharides Acid adjustment RS adjustment
Ethanol Sugar Polysaccharides Tannin Acid Vineyard Less ripe fruit Ferm/mac Time/temp Enzymes Acid adjustment Cap management Pressing and fractions Tannin add Cellar Time/temp Oxygen exposure Tannin add Acid adjustment
Tannin Structure-Activity: Ferm/Mac. 2014 Napa Valley 5 Wineries Cabernet Sauvignon Fermentation-Maceration Yacco et al., J. Agric. Food Chem. 2016, 64: 860-69
Why Add Tannin? Color Improves color stability Aroma/Flavor Reduce off odors (earthy, reduction) Elevate fruitiness Reduce vegetative Can add flavor (oak driven tannin adds) Reduce oxidative characters Taste Mask bitterness (tannins can be bitter add astringency) Reduce heat in wine Body Increases fullness Texture Increases astringency/structure
Types of Tannin Fermentation tannins Designed for adding early. Improves fruit extraction, color stability, protein binding Cellar tannins Designed for building structure Finishing tannins Designed for fine tuning structure Often used to optimize aroma/flavor
Benefits of StellarTan Domestically produced from California-grown grapes Chemistry optimized and selected for Molecular size Color incorporation Developed for tactile variation Very water soluble Very high phenolic value
Fermentation/Maceration When to Add StellarTan StellarTan-F Good for initial structure building and color stabilization Mitigating off aromas Cellar Ideal for structure building, color stabilization, oxidation control Finishing Fine tuning structure, aroma Early adds are key With structure development Physical stability (difficult to predict) Color stability
Dosing Fermentation tannins 50-150 mg/kg (as added phenolic) Cellaring tannins 50-150 mg/l (reds) <50 mg/l (whites) Finishing tannins <100 mg/l (reds) <30 mg/l (whites) Ideally added at least one month before final filtration bottling