Vegan Winemaking
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Transcript of Vegan Winemaking
Vegan WinemakingFrom Juice To Bottle
Why Vegan?• Marketing– Vegan wines appeal to a broader
range of consumers• Consumers with plant based diets often
have no idea that animal products are used in some wines
• Filling a much needed niche in the market• High quality wines not just for
Vegans– Minimalistic winemaking– Less evasive techniques require less
intervention
ML- White Wine Production• Vineyard
– Early pruning – early break and longer maturity before sugar accumulation
– Down side – potential for frost damage– Lower sugar – lower alc and decreased effect of
harsh phenolics• Juice
– Hand sorting – Press options and decisions
• Lighter pressing – 400 millibars or less• Separate press fractions for use in blending to
add texture – complexity– Controlled phenolic levels
• Most animal based fining products are for phenolic reduction – lighter press = less phenolic compounds
• Address the need before it is needed• Higher quality juice from the lighter pressing –
higher quality wine in the bottle
ML- White Wine Production• In The Tank– Lysozyme - Animal products are not just for fining
• Egg based enzyme used to prevent malolactic fermentation– Alternative
• Close monitoring of the fermentation environment• Sulfur management post press
– Oxidation Treatment/Prevention• PVPP and Plant based proteins – Already Vegan
ML- White Wine ProductionModern Day Fining “Standards”
• Animal Products Used– Isinglass– Gelatins(Fish Gelatins)– Potassium Caseinate
• Alternatives– Hybrids – Bentonite/PVPP/Plant
protein/Silica– Plant Proteins– Winemaking Practices
Red Wine Production
• Animal Product Standards– Albumin• Softens wine – reduces tannins
– Gelatins and Fish Gelatins• Softens wine – reduces tannins –
color stabilization
– Casein• Softens wine – aids in oxidation
management
Red Wine Production• Starts in the Vineyard– Terroir – know your fruit – know
your vineyard• Fermentation management– Cold Soaking– Extended maceration– Extraction Enzymes– Oak alternatives – Enological
tannins• Trials• Analysis
Estate Cabernet Cold Soak Trial (No extended maceration)
24 Hour Cold Soak 72 Hour Cold Soak
Catechins Before Ferm <1mg/L 1mg/L
Catechins After Ferm 7mg/L 7mg/L
Tannins Before Ferm 108mg/L 90mg/L
Tannins After Ferm 610mg/L 719mg/L
Total Anthocyanins Before Ferm 145mg/L 350mg/L
Total Anthocyanins After Ferm 507mg/L 561mg/L
•Longer cold soak increased tannins•Anthocyanin extraction finishes at roughly the same level
• Color is drawn out at higher temps and has a potential max level•Decreasing cold soak time – can decrease tannins, astringency, bitterness•Decreased cold soak time – can decrease the need for protein fining down the road
Estate Cabernet Extended Maceration Trial (No cold soak)
Press at 0° Brix 72 Hour Post Ferm Maceration
Catechins before Ferm 1mg/L 1mg/L
Catechins after Ferm 6mg/L 6mg/L
Tannins before Ferm 80mg/L 111mg/L
Tannins after Ferm 731mg/L 882mg/L
Anthocyanins before Ferm 268mg/L 151mg/L
Anthocyanins after Ferm 998mg/L 966mg/L
•Longer Maceration time results – increased anthocyanins with similar tannin extraction
•Still more tannin extraction occurs during maceration•To manage tannins while maximizing color – shorter cold soak with no maceration•Color extraction plateaus like with cold soaking•Color must then be stabilized since there is reduced tannin structure to support it
Red Wine Production
• Utilize New Technology– Micro Oxygenation
• Color stabilization• Oak tannin management• Oxidation management
– Ultra Filtration – Cross Flow• Reduce tannin structure• Downside – reduce color
– Instrumentation – Analysis• Extraction monitoring• Dissolved oxygen pick up
Red Wine ProductionBalancing Act
• Managing the vineyard to prevent over – ripeness : Reduced complexity from under ripe fruit.
• Whole cluster press: Destem and Crush• Decreasing cold soak and maceration : decrease
extraction of aromas, complexity and structure.• Micro oxygenation for color stabilization :
Oxidation and Spoilage risks.• Enological tannin usage : astringent mouth feel• Cross flow filtration : damaged structure
Red Wine Production• Alternatives– Plant Proteins– Hybrid usage– Viticultural Practices– Winemaking Techniques– New Technology
• A need for more Alternative Research?– Malolactic fermentation control and prevention in white
wines– Plant based – synthetic proteins for softening red wines– New plant based products for corrective purposes -
oxidation
Conclusion• There is a demand to be
supplied• Vineyard and Viticulture
practices• Managing the production
process• Managing the fermentation• Managing the aging process• Utilizing new technology• Experimentation