Christian Butzke & Jill Blume - Purdue Wine Grape Action Team

Bill Oliver - Oliver Winery & Jason Heiligenberg - Huber’s Orchard & Winery

butzke@purdue.edu 765.494.6500 enology.butzke.com

Black Grape Berry

Tannins (astringency, bitterness)50% skins45% seeds5% juice

Total in berry ≈ 5000 mg/kgTotal in wine ≈ 2000 mg/L

Anthocyanins (red color)100% skins

0% seeds0% juice

Phenolics (anthocyanins, tannins)

Extraction of Anthocyanins

Time [days]

Anthocyanins[mg/L]

Riberau-Gayon

Extraction of Tannins

Time [days]

Tannins[mg/L]

Riberau-Gayon

Extraction and Temperature

Contact Time [hours]

% E

xtra

ctab

le P

heno

ls

0

20

40

60

80

100

0 100 200 300 400 500

86°F

68°F

52°F

Temperature

Extraction and Alcohol

Contact Time [hours]

% E

xtr

acta

ble

Ph

en

ols

0

20

40

60

80

100

0 100 200 300 400 500

14

11

8

4

2

0

%vol Ethanol

Destemming Crushing

Punching down the Cap

Punching down the Cap

Pumping over the Cap

CAP

counter weight

nozzle

flexible hose

pump

racking valve

sprinkler arm

CAP

racking arm/valvemanhole

manhole

manhole cover

cooling jacket

SKINS+

SEEDS

JUICE

SEEDS

filling valve

"Extended Maceration"

Seed Extraction!

Carbonic Maceration

• Whole clusters = intact, non-destemmed berries

• Carbon dioxide (CO2) = anaërobic atmosphere at

85-95°F

• Maceration/partial fermentation by grapes’ own

enzymes

• Uncrushed grapes pressed after 8-10 days; yeast

added

• Complete alcoholic fermentation at 60-70°F

Carbonic Maceration

Gamay

M

Carbonic Maceration

Carbonic

Maceration

Destemming

Or Whole Berry?

Carbonic MacerationWhat Gas: CO2, N2, Ar?

Carbonic MacerationPressurized Or Not?

Carbonic MacerationWhat Beer to Drink?

• Fruity wines (cherry,strawberry,banana,cinnamon)

• Distinct aroma ??

• Lost varietal character ??

• Reduced acidity, more alcohol (+2%) ??

• Low in tannins, no oak ?? => fast sale

• Little aging potential or not ??

Carbonic Maceration

• Space/time requirements

• Fruit loading/removal

• Heating capabilities

• Bacterial/yeast infections

• Varietal considerations

Carbonic Maceration

Christian Butzke & Jill Blume

butzke@purdue.edu 765.494.6500 enology.butzke.com