Challenges and Opportunities in a Changing Climate · Extraction vs. Stability Anthocyanins....
Transcript of Challenges and Opportunities in a Changing Climate · Extraction vs. Stability Anthocyanins....
Christian E. Butzke2nd Vice President ASEV
Enology ProfessorPurdue University
[email protected] 1.765.494.6500 enology.butzke.com
&
Challenges and Opportunities in a Changing Climate
OutlineVintage-to-Vintage variationFlexibility in practices/regulationsGrape/must temperatureYeast nutrient contentRipeness assessment Color extraction/Copigmentation(Seed) tannin extractionAlcohol/aroma adjustmentsAging/shipping temperatures
Grapes 75%Equipment 10%Barrels 10%Winemaker 5%
Thomas Eddy, 2000In: Wine Marketing
University Press
Wine QualityWine Quality
0
5
10
15
20
25
30
ENE FEB MAR ABR MAY JUN JUL AGO SET OCT NOV DIC
Almeria
Barcelona
Burgos
ºC
+/+/-- 6C6C
Regional Warming/Cooling
32
42
52
62
72
82
92
102
J J F M A M J J A S O N D
Annual Temperature FluctuationT (°F)
Regional Warming/Cooling
Oakville, Napa Valley
6C
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
North Coast
3300
3500
3700
3900
4100
4300
4500
'90 '91 '92 '93 '94 '95 '96
California
Vintage
Wine Quality Scores
Degree Days (55+ºF)
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
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
Y. Glories 1986
Vineyard/Varietal Match
ripeningtoo-early
ripeningtoo late
idealripening
lateripening
Full aromaripeness Full aromaripeness
Full color/tanninripeness
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
Pinot noir
Zinfandel
Merlot
Cabernet Sauvignon
Cabernet franc
Chardonnay
Sauvignon blanc
0 10 20 30 40 50Juices < 140 mg N/L (%)
Pinot noir
Zinfandel
Merlot
Cabernet Sauvignon
Cabernet franc
Chardonnay
Sauvignon blanc
0 10 20 30 40 50Juices < 140 mg N/L (%)
Yeast Available Nitrogen ContentDeficiency Variation by Varietal
Nitrogen & élevage sur lies
Lees => Mannoproteins = f (Yeast Available Nitrogen)!
Fermentation Temperature = f (Fermentation Rate) Fermentation Rate = f (Yeast Available Nitrogen)
New Diseases?
Glassy Winged Sharp Shooter
Xylella fastidiosa (bacterium)
Pierce’s Disease Dying Grapevines
Gulf Stream Effect
Long Island, New York Long Island, New York
2005305 mm
Average94 mm
Precipitation Variation
October rain: October rain:
Gulf Stream Gulf Stream Gulf Stream
Rain at Harvest
No sun Suspended ripening
Water on clusters Dilution, Rot
Water in soil Dilution
Berry splitting Rot
High humidity Rot
Red Wine Color
Berry:100% in skin
0% in seeds0% in pulp
Wine:25% Cabernet15% Pinot Noir
Dr. Roger Boulton
Extraction vs. Stability
Anthocyanins
Photo: Wine Spectator
Pinot Noir/Pinot ?Syrah/Viognier ? Sangiovese/Trebbiano ?
Color and Cofermentation
Anthocyanin vs. Tannin Extraction
Anthocyanins(g/L)
Tannins(g/L/6.25)
P. Ribereau-GayonSkin contact time (days)
Seed TanninSeed Tannin
11.11.21.31.41.51.61.71.81.9
2
11-Sep 18-Sep 25-Sep 2-Oct 9-Oct 16-Oct
Date
Seed
Num
ber
Seed Number per BerryVariation by Vineyard Sample
+30%seedtannin
“Maceration of wine on the pomace after fermentation is through, increases tannin
but adds nothing to color.”
Prof. Eugene HilgardUniversity of California
Berkeley, 1887
Tannin Management
Polymeric Color
0 2 4 6 8
Lodi
Paso Robles
Sonoma
Monterey
HPLC Absorbance
Heat at the End
Rotary/Enzyme
Extended Maceration
Oak Tannins
Control
A. Waterhouse
Extraction and Temperature
0
20
40
60
80
100
0 200 400Skin Contact Time (hours)
30°C
20°C
10°C
Temperature
Extractable Phenolics (%)
Extraction and Alcohol
0
20
40
60
80
100
0 200 400
14118420
Ethanol (%vol)
Skin Contact Time (hours)
Extractable Phenolics (%)
Reverse OsmosisAroma Removal
Ethyldecadienoate 196Oak Lactone 156Vanillin 1524-Ethylphenol 1222-Phenylethanol 122Methoxypyrazine 110Ethylacetate 88Diacetyl 86Molecular SO2 64Acetic acid 60 Ethanol 46CO2 44Water 18
MolecularWeights:
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-
12-0
8-13
-08-
13-0
8-14
-08-
14-0
8-15
-08-
15-0
8-16
-08-
16-0
8-16
-08-
17-0
8-17
Tem
pera
ture
(°F
)
Top
Tail
Nose
Wine ShippingContainer Position
Barrel/Bottle Aging Reactions
O2 uptake:
Browning:
SO2 decline (W):
EC formation:
3.8ºC
7.8ºC
37ºC
(Ribereau-Gayon 1933)
(Berg & Akiyoshi 1956)
(Ough 1985)
Doubling of Rate
(CEB 2001)
16ºC
Always question your traditions
Be flexible with vineyard/wine regulations
Watch similar international regions
Invest money in wine and grape research
Extend and use scientific information
Be out in the vineyard
Cold-store wines for comparison
Winemaking Advice
Save money to replant, buy equipment
Be pro-active – don’t wait too long
Watch your yeast nutrient status
Don’t over-extract before/after fermentation
Measure your seed numbers
Don’t believe in miracle cures/equipment
Use intuition and intellect
Winemaking Advice