Dr. Christian E. BUTZKEAssociate Professor of EnologyDepartment of Food Science

PURDUE UNIVERSITY

butzke@purdue.edu 1-765-494-6500 www.butzke.com

OutlineVintage-to-Vintage variationFlexibility in practices/regulationsGrape/must temperatureYeast nutrient contentRipeness assessment Color extraction/Copigmentation(Seed) tannin extractionAlcohol/aroma adjustments

The Art of Winemaking in an Ever-Changing World

Introduction

1965 2006

Prof. Butzke

IntroductionNoviembre 2005

La bodega Ferrer-Bobet de Falset

www.ferrerbobet.com

www.clivar.org

Wine and Regional Warming/CoolingSlowing of the Gulf Stream

0100020003000400050006000700080009000

1979 1990 2005

WorldEurope

-19%

-36%

Wine Production

Gallons x 106

Grapes 75%Equipment 10%Barrels 10%Winemaker 5%

Thomas Eddy, 2000In: Wine Marketing

University Press

Wine QualityWine Quality

World Viticulture

5050ºº

2020ººCC

1010ººCC

1010ººCC

2020ººCC

00ºº

5050ºº

42

Francia

32California

Iberia

Indiana

Latitude ComparisonLatitude Comparison

Iberia

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, EE UU

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

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 (13ºC+)

Vintage

Vintage Degree Day Overlap

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)

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

Flexible Practices/Regulations

Irrigation

Varietals

Aging Requirements

Gran Reserva (5 years total/2 barrel/3- bottle)Reserva (3 years total/1+ barrel/2- bottle)Crianza (2 years total/1 barrel/1 bottle)

15 = 0.9x106 ha = 75%

1st year only vs. DI/PRD

Ripeness Variation/Assessment

Ripeness Variation R. Boulton, UC Davis

@ Veraison = @ Harvest

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

Y. Glories 1986

Vineyard/Varietal Variation

ripeningtoo-early

ripeningtoo late

idealripening

lateripening

Full aromaripeness Full aromaripeness

Full color/tanninripeness

Night Harvest

Influence of Berry Expansion

Impact of Berry Expansion

Berry ABerry A Berry BBerry B

Diameter 10.0 mm 10.5 mmVolume 0.524 mL 0.606 mLpH 3.2 3.2T.A. 10.0 g/L 8.6 g/L

Diurnal Effects

Fruit/Must Chilling

Skin Contact Time = f (Temperature)

Fruit/Must Chilling

Yeast Available Nitrogen Content

CA, OR, WA

Variation by Varietal and Region

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

Yeast Biomass = 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

www.clivar.org

Wine and Regional Cooling

Annual Precipitation

Average Regional Variation

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

Cold Maceration/Fermentation Timing

Skin Contact Time = f (Temperature)

Red Wine Color

Berry:100% in skin

0% in seeds0% in pulp

Wine:25% Cabernet15% Pinot Noir

Dr. Roger Boulton

Extraction vs. Stability

Anthocyanins

Copigmentation

Copigment StackCopigment Stack

Cofactor

Anthocyanin

Anthocyanin

Relationships between Copigmented and Red Wine Color

R. Boulton, UC Davis

Color and Cofermentation

Photo: Wine Spectator

Photo: Wine Spectator

Pinot Noir/Pinot ?Syrah/Viognier ? Sangiovese/Trebbiano ?Garnacha/Viura ?

Color and Cofermentation

Cap Management TechniqueDoes it matter?

Extraction of Anthocyanins

Skin contact time (days)

Anthocyanins(g/L)

P. Ribereau-Gayon

Extraction of Tannins

Tannins(g/L)

P. Ribereau-GayonSkin contact time (days)

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

Seed Number per BerryVariation/Ripeness = f(Vintage)

+30%seedtannin

J. Kennedy, ORSU

“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

Cap Management

¿Sabor del cacao?

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

Cap Management

Maceration = f (Temperature)

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 (%)

Dehydration, Sugar and Alcohol

Shiraz Shrivel

Alcohol Removal ?

Reverse OsmosisAroma Removal

Ethyldecadienoate 196Oak Lactone 156Vanillin 1524-Ethylphenol 1222-Phenylethanol 122Methoxypyrazine 110Ethylacetate 88Diacetyl 86Molecular SO2 64Acetic acid 60 Ethanol 46CO2 44Water 18

MolecularWeights:

• No Un-Filtration

• No Routine Filtration

How to Unfilter?

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

Grapes 75%Equipment 10%Barrels 10%Winemaker 5%

Wine QualityWine Quality