2006 Purdue–Silicon Valley Symposia · 2006 Purdue–Silicon Valley Symposia. Tales Jelly Donuts,...
Transcript of 2006 Purdue–Silicon Valley Symposia · 2006 Purdue–Silicon Valley Symposia. Tales Jelly Donuts,...
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Doktor-Ingenieur Christian E. BUTZKEAssociate Professor of EnologyDepartment of Food SciencePURDUE UNIVERSITY
[email protected] 1-765-494-6500 www.butzke.com
2006 Purdue–Silicon Valley Symposia
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TalesJelly Donuts, Einstein, etc.CA vs. RI vs. IN WinemakingWine and Global WarmingVintage Quality and Neural NetworksWine Shipping and StorageWine Color and CopigmentationCork Taint and Wine Bottle ClosuresIndy International Wine CompetitionPurdue Food Science 470
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The wine business
is a cruel and shallow money trench,
a long-stemmed hallway
where thieves and pimps run free
and the weak die like dogs ...
The Wine Business
Hunter Thompson, modified
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Prof. Vernon L. Singleton, UC Davis Purdue Outstanding Food Scientist
Introduction
“Wine is far more than just a commodity or just a food.
It contributes to sophisticated dining, enhances and facilitates
social interaction; challenges the senses and the intellect, and makes glad the heart of the moderate and
well-balanced man or woman.”
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Eva & Joachim Butzke
Verona, ItalyApril 7, 1962
Introduction
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Introduction
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Zuse developed and built the first binary digital computer in the world (Z1) in 1936.
The first fully functional program-controlled electromechanical digital computer (Z3) was completed by Zuse in 1941.
Konrad Zuse (1910 – 1995)
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The Talking Moose
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The Talking Moose
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Mac the Bombby Prof. Butzke
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Introduction
1965 2005
Prof. Butzke
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Introduction
Vi•ti•cul•ture –n.: the cultivation or culture of grapes
Enol•o•gy –n.: a science that deals with wine and wine making
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1994
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1998
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Introduction
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Grapes 75%Equipment 10%Barrels 10%Winemaker 5%
Thomas Eddy, 2000In: Wine Marketing
University Press
Wine QualityWine Quality
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Introduction
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Butzke -- Dr. Butzke
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Click to edit Master subtitle style
Click to edit Master title style
20
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CA vs. IN 1,200 vs. 36
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42
Francia
32California
Iberia
Indiana
Latitude ComparisonLatitude Comparison
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WL’s Newest Chambourcin Vineyard
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Newest Chambourcin Vineyard, West Lafayette
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Newest Chambourcin Vineyard, West Lafayette
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World Viticulture
5050ºº
2020ººCC
1010ººCC
1010ººCC
2020ººCC
00ºº
5050ºº
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www.clivar.org
Wine and Regional Warming/CoolingSlowing of the Gulf Stream
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3000
3500
4000
4500
5000
5500
6000
'90 '91 '92 '93 '94 '95 '96 '97 '98 '99
Central Valley
North Coast
Central Coast
California
Degree Days (55ºF)
Vintage
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Californiaand Global Warming
“Santa Maria would become Napa;
St. Helena would become Stockton;
Healdsburg would become Modesto;
and Fresno would become Bakersfield.”
Dr. Gregory Jones, Southern Oregon University
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North Coast
3300
3500
3700
3900
4100
4300
4500
'90 '91 '92 '93 '94 '95 '96
California
Vintage
Wine Quality ScoresOakville, Napa Valley
Degree Days (55+ºF)
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Artificial Neural NetworksArtificial Neural Networks
Grape JuiceCharacteristics
Yeast/BacteriaCharacteristics
ProcessingParameters
ANN
Chemical Analysis
Sensory Analysis
Fermentation Kinetics
Viti
cult
ure
CloneRootstockWeatherSoil TypeVine SpacingIrrigationFertilizerPest ControlYield Management
Dr. David Block
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Neural Network Fit
Grape Growing Conditions Grape Growing Conditions and Vintage Quality Scoresand Vintage Quality Scores
Model FitR = 0.77
(p < 0.001)
Model FitModel FitR = 0.77R = 0.77
((p p < 0.001)< 0.001)
Vintage Year
Qua
lity
Scor
e
D. Block, UC Davis
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Monitoring of Wine Shipments
Summer 2000:Atlanta, GAAustin, TXBrooklyn, NYCerritos, CAChicago, ILGlen Rock, NJHouston, TXJacksonville, FLKansas City, MOKingston, NYNew Orleans, LARaleigh, NCTampa, FL
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Temperature data loggerTemperature data logger
External ProbeExternal Probe
Model wineModel wine
Data Acquisition
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6065707580859095
100-0
8-07
-08-
07-0
8-08
-08-
08-0
8-09
-08-
09-0
8-09
-08-
10-0
8-10
-08-
11-0
8-11
-08-
12-0
8-12
-08-
13-0
8-13
-08-
14-0
8-14
-08-
14-0
8-15
-08-
15-0
8-16
-08-
16-0
8-17
-08-
17
Wine Position in Container
°F
Top
Tail
Nose
Date
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60
70
80
90
100
110
120
Heat Exposure en Route
To: Chicago, IL
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Red Wine Color
Berry:100% in skin
0% in seeds0% in pulp
Wine:25% Cabernet15% Pinot Noir
Dr. Roger Boulton
Extraction vs. Stability
Anthocyanins
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Ripeness Variation/Assessment
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Ripeness Variation R. Boulton, UC Davis
@ Veraison = @ Harvest
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Brix20.0 - 21.121.1 - 22.122.1 - 23.023.0 - 24.9
Range: 20.0 - 24.9Mean: 22.1 +/- 0.9
Ripeness Variation R. Boulton, UC Davis
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Copigmentation
Copigment StackCopigment Stack
Cofactor
Anthocyanin
Anthocyanin
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Color and Cofermentation
Photo: Wine Spectator
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Photo: Wine Spectator
Pinot Noir/Pinot ?Syrah/Viognier ? Sangiovese/Trebbiano ?Garnacha/Viura ?
Color and Cofermentation
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Cap Management TechniqueDoes it matter?
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Cap Management
Say NO to Crack!
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Alcohol Removal ?
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Reverse OsmosisAroma Removal
Ethyldecadienoate 196Oak Lactone 156Vanillin 1524-Ethylphenol 1222-Phenylethanol 122Methoxypyrazine 110Ethylacetate 88Diacetyl 86Molecular SO2 64Acetic acid 60 Ethanol 46CO2 44Water 18
MolecularWeights:
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• No Un-Filtration
• No Routine Filtration
How to Unfilter?
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Cork Taint & Bottle ClosuresCork Taint & Bottle Closures
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2,4,6-TriChloroAnisole
Chemistry:
Sensory:
Musty, moldy, earthy
Threshold: < 5 ng/L
Cork Taint
Chemistry:
Sensory:
ClClCl
OCH3OCHOCH33
ClClClClClCl
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The PlumpJack Project 2000-2002
$135+ per bottle!
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Indy International Wine Competition
Description: 3-day professional wine judging event (4,000 wines, 100 judges) as part of the IN State Fair.
Audience: Commercial and amateur winemakers and growers.
Impact: Hosting the third largest wine competition in the United States brings publicity, recognition and reputation to IN and its wine industry.
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Indy International Wine Competition
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FS 470 “Wine Appreciation”320+ Boilermakers per Semester
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Enology and Sinology
Establishing China’s Premier Luxury Wine Estate
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Enology and Sinology
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Enology and Sinology
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Join Purdue’s leading experts on Food, Grape and Wine Productionfor a Maymester in Italy and an opportunity to explore and experience
food science and culinary arts, viticulture and enology, and Italian culture, history and policies.
Program InformationThis 2007 Agriculture Study Abroad course is a 3-credit Purdue Maymester (no prerequisites). The program will be primarily offered to undergraduate and graduate students in the College of Agriculture, with special focus on students of food science and horticulture. It is particularly recommended for students who have taken Food Science 470 “Wine Appreciation”. The enrollment is limited to 30 students. Deadline for enrollment is November 30, 2006. A $300 non-refundable deposit is required at sign-up.Approximate cost for the Maymester in Italy is $4,000.
Experiencing the Food, Wine and Culture of Italy
ScheduleThe class will travel to Italy for 16 days between May 14 and 29, 2007. Arriving in Milan, we will travel south towards Rome and head for the Gulf of Naples aboard a chartered bus with a designated driver and tour guide. In our travels through the world’s largest wine producing country, we will visit several vineyards and wineries notably in the Piedmont (Barolo, Barbaresco) and Tuscany (Montepulciano, Montalcino), representative of Italian diversity in artisan wine production and general agriculture. Key stops will include a visit to one of Italy’s leading academic institutions in order to better appreciate Italian food and viticultural research and commercial agricultural practices. Several food manufacturing operations will be visited including Europe's leading fruit and vegetable processor, Italy’s largest food company, and Nestlé’s Culinary R&D Center, to explore the production of gourmet food products from pasta and prosciutto, to balsamic vinegar and chocolate. Exposure to Italian art and culture will be accomplished through visits to historic sites in proximity including: Florence and the Uffizi gallery, the Italian capital Rome, Vatican City and its museum, the Abbey of Montecassino and the ancient city of Pompeii.
Faculty:Dr. Bruce Bordelon Associate Professor of Viticulture (HLA) [email protected]. Christian Butzke Associate Professor of Enology (FS) [email protected]. Mario Ferruzzi Assistant Professor of Food Science (FS) [email protected]
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