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TOOLS FOR HARVEST 2013

TOOLS FOR HARVEST 2013. El Dorado Home Winemaker’s Club June Meeting. Ashlie Helm ashlieh@scottlab.com. Scott Laboratories is not only a lab…. CORK. EQUIPMENT. FERMENTATION. FILTRATION. grape Structure. The Berry. Grape Cell Structure. Primary wall-

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TOOLS FOR HARVEST 2013

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  1. TOOLS FOR HARVEST 2013 El Dorado Home Winemaker’s Club June Meeting Ashlie Helm ashlieh@scottlab.com

  2. Scott Laboratories is not only a lab….. CORK EQUIPMENT FERMENTATION FILTRATION

  3. grape Structure

  4. The Berry

  5. Grape Cell Structure Primary wall- Composed of Polysaccharides-Pectin, Hemi-cellulose, Cellulose & Proteins Sugars & Acids

  6. The influence of enzymes

  7. Enzymes for winemaking • Skin contact enzymes- release aromas and aroma pre-cursors • Clarification • Break down pectin quickly and efficiently • Without the use of enzymes, you might notice there is trouble settling, and later down-stream, trouble with filtration • Maceration & Extraction of color and tannin

  8. Grape Cell images Without Enzymes With Enzymes

  9. Merlot Pomace With Enzymes Without Enzymes

  10. Enzymes- Reveal the potential of the grape! • Reds • Enhance mouth-feel and fruit • Improve tannin structure • Color stability • Whites • Enhance aromatic expression and fruit • Enhance mouth-feel

  11. Enological tannins

  12. Hydrolysed Tannins • Gallic Tannins • Gall Nuts • Tara • Ellagic Tannins • Chestnut • Oak • The impact of these tannins on taste dependsupon: • - Method of extraction (solvent, temperature) • - Nature of wood (origin, drying) • Toastingregime

  13. Condensed Tannins • Condensed or Non-hydrolyzable • Quebracho • Grape • Skin, seeds and stems

  14. Enological Tannin Application • Anti-oxidants • Oak and Chestnut • Optimizing and stabilizing color • Quebracho and Grape • Protein “stabilization” • Quebracho and Grape • Assisting with mouthfeel, structure and balance • Gall nut, Tara, Oak and Grape • Aromatic enhancement • Oak • Enhances Aging Potential

  15. Tannin Range • SCOTT’TAN • Fermentation tannins • FT Rouge: Chestnut and Quebracho • FT Rouge Soft: Untoasted oak and Quebracho • FT Blanc: Oak Gall Nut • FT Blanc Soft: Oak Gall Nut • Fermentation/Cellar tannins • Uva’Tan: Skin and Seed • Uva’Tan Soft: 100% Skin

  16. Tannin Range • SCOTT’TAN • Finishing Tannins • Tannin Complex: Quebracho and Untoasted Oak • Tannin Estate: Grape and Toasted Oak • Tannin Refresh: Untoasted Oak • Tannin Riche: Toasted French Oak • Tannin Riche Extra: Toasted American Oak • OTT (Over the Top) Tannins • Tannin BOLD –Vanillin Oak character • Tannin Finesse - Perseption of sweetness

  17. Optimizing and managing your fermentations

  18. Managing fermentations Plan your alcoholic fermentation and malolactic fermentation together! Malolactic fermentations are not an afterthought!

  19. Influence of inoculation rate on Fermentation length 755 hr 505 hr Differenceof 250 hours

  20. Influence of inoculation rate on VA production (g/L Acetic) 0.57g/L 0.66g/L Difference of 0.09g/L

  21. Yeast Strain Acclimatization • Step1- Rehydration • Mix Go-Ferm in 20 times its weight in clean 43°C(110°F) water • For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water • Let the mixture cool to 40°C(104°F) then add the active dried yeast • Let stand for 20 minutes • Foaming is not an indicator of viability • Step 2- Acclimatization • Gently add some juice/must to rehydrated yeast • Drop temperature 15˚F and hold for 15 minutes • Repeat until within 15˚F of juice/must to be inoculated • Consequences? Stuck fermentation, off / sulfur-like aromas

  22. Keep your yeast in suspension- especially at the end of fermentation Aerate: when cap forms and 1/3 way through fermentation

  23. What else should we consider? • Was our Alcoholic fermentation successful? • Why should this be a consideration? • Vigorous ALF = Difficult MLF • Difficult ALF = Difficult MLF • Easy ALF = Easier MLF • Is there any nutrients left for the bacteria?

  24. Lag phase Growth Stationary /ml) 300 phase CELL phase DEATH 6 200 Sugar (g/l) Yeast biomass (10 Nitrogen (mg/l) 100 0 AlcoholicFermentation: 3 Stages 300 300 MICRONUTRIENTS NITROGEN SURVIVAL FACTORS 200 200 100 100 0 0 0 0 24 24 48 48 72 72 96 96 Time (h)

  25. Yeast Micronutrient Needs (10-6M)

  26. Yeast Macronutrient Needs (10-3M)

  27. Why are Sterolsso important? YeastCell Wall Cross section…

  28. Yeast cell wall composition: Plasma Membrane is ~5% lipids (sterols & unsaturated fatty acids)

  29. Selectively Permeable Plasma Membrane Lipid Bi-layer After 5 generations of yeast growth Plasma Membrane is <0.15% lipids (sterols & polyunsaturated fatty acids) Critically low!

  30. Rehydration Nutrients protect yeast under more difficult fermentation conditions : • Addition of sterols &unsaturated fatty acids • Protect yeast against initial osmotic shock – lower V.A. • Build-up yeast cell wall content of yeast stress resistant factors – protect against ethanol toxicity

  31. Nitrogen Requirements by Enological Yeast Basic Pointers! • Nitrogen demands of Saccharomyces are published • Nothing published about Non-Saccharomyces • Amount of N required is dependant upon the amount of sugar and yeast strain • Of nutrients assimilated by yeast during fermentation Nitrogen is, quantitatively, second to Carbon

  32. Sugar-Nitrogen Relationship YAN = Ammonia + Free Amino Acids (FAN)

  33. Nutrient supplementation

  34. Yeast Nitrogen Sources

  35. Yeast Nutrients Supplementations • Rehydration nutrients • Protection for the cells • Noted at the end of fermentation • Essential due to current winemaking practices • Low turbidity, high ethanol, difficult temperatures • Fermentation nutrients • Nourish the cells • Vital due to winemaking particulars

  36. Best Approach to Dealing with Fermentation Nutrients • Integrated approach • Using Combination of Rehydration nutrient, DAP and complex nutrients • Understanding what cells need, why and when • Rehydration step: Use GoFerm to increase sterols • 1/3 Sugar Depletion, feed the yeast

  37. Quality of Nitrogen on Fermentation (INRA pilot scale trial:100L)

  38. Total YAN added (mg/l) 0 50 100 50 24 24 Impact of Nitrogen Source on YeastFermentation Activity • 24mg/l of 100% OrganicYAN issignificantly more efficient than 50 mg/l of 100% inorganicYAN Days

  39. Organic Nitrogen and Aromatics? Amino Acids Keto Acids Alcohols Esters AcetoglutarateGlutamate NADH NAD+ Valine Leucine Isoleucine Phenylalanine Keto-isovalerate Keto-isocaproate Keto-methylvalerate Phenylpyruvate Iso-butanol 3-methylbutanol 2-methylbutanol 2-phenylethanol Isobutyl acetate Amyl acetate Isoamyl acetate Phenyl-ethyl acetate

  40. Quality of Nitrogen Source on Aromatics 2007 Syrah Trial 2007 Sauvignon Blanc Trial

  41. Yeast Strains contribute different attributes to your wine…..

  42. Yeast flavor Compounds: Direct Effects on Wine Flavor AROMA • Esters • Alcohols • Aldehydes • Carbonyl Compounds • Sulfur-containing compounds TASTE • Alcohols • Acidity • Sweetness (sugar alcohols) MOUTHFEEL • Glycerol ? • Small peptides • Mannoproteins

  43. Bacteria Strains contribute different attributes to your wine as well…..

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