Murli Dharmadhikari Iowa State University

Katie CookUniversity of Minnesota

Anna Katharine MansfieldCornell University

OPTIMIZING WINEMAKING FOR

NORTHERN GRAPES

Develop and optimize winemaking practices to sustainably produce and market distinctive, high quality wines from cold climate cultivars.

OBJECTIVES

Optimize sensory profile

Acid reduction Suppress hybrid notes Balance tannin profiles

Varietal vs. regional?Wild riparia, Chaska, MN

YEAST TRIALS

Edelweiss & La Crescent Impact of processing on volatile extraction

duration of skin contactenzyme treatment

AROMATIC WHITES

Frontenac & Marquette

Polyphenolic characterization

Enological additive trials

RED WINE TANNINS

Physiobiological deacidification

Marquette & Frontenac malate-reducing yeast strains amelioration

Frontenac gris & La Crescent ratable blends of MLF and non-MLF amelioration

ACID MANAGEMENT

Revisiting “Double-salt” deacidification La Crescent, Frontenac gris, Frontenac rosé

Pre- and post-fermentation ‘double-salt’ Preferential malic reduction?

Cross-regional optimization trials

ACID MANAGEMENT

ACID MANAGEMENT

0

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0 min 15 min 30 min 60 min 2 hr 4 hr 8 hr

[Mal

ic Ac

id],

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C Co

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)

Time

[Malic Acid], Agitated Trials

2:1 (T:M)

1:1 (T:M)

1:2 (T:M)

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Characterize non-methoxypyrazine ‘green’ compounds in hybrid grapes GCO/MS characterization in ‘extreme’ wines

use recombination trials to positively identify compounds

‘HYBRID’ AROMA

Consumer preference testing R-index

Characterization by trained panels Projective mapping

Descriptive analysis

Informal industry tastings

SENSORY EVALUATION

Murli Dharmadhikari, Iowa State UniversityKatie Cook, University of MinnesotaAnna Katharine Mansfield, Cornell University

INVESTIGATORS