VIRGINIA Mouthfeel Meeting, July 15 th 2003. ICV Document. Should not be used without a writen...
Transcript of VIRGINIA Mouthfeel Meeting, July 15 th 2003. ICV Document. Should not be used without a writen...
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Winemaking Fermentation Techniques and
Mouthfeel: An ICV Perspective
Dominique DELTEIL
Winemaking Fermentation Techniques and
Mouthfeel: An ICV Perspective
Dominique DELTEIL
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
ICV Guidelinefor
MouthfeelManagement
ICV Guidelinefor
MouthfeelManagement
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Presentation planPresentation plan
– ICV Guideline for Mouthfeel Management• The Sensory Tools : sensory method, database,
reference profiles• Chemical background of ICV sensory descriptors• Enzymes, Yeast, Nutrients and Cap Management :
‘Good Practices’ to manage Mouthfeel Profile
– ICV Practical Consulting Testimony for :– Grape ripening
– Enzymes,
– Yeast,
– Nutrients,
– Cap Management
– ICV Guideline for Mouthfeel Management• The Sensory Tools : sensory method, database,
reference profiles• Chemical background of ICV sensory descriptors• Enzymes, Yeast, Nutrients and Cap Management :
‘Good Practices’ to manage Mouthfeel Profile
– ICV Practical Consulting Testimony for :– Grape ripening
– Enzymes,
– Yeast,
– Nutrients,
– Cap Management
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
First Key Point in
Guideline : a tool to
measure the
progress and guide
the process
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Let’s try to speak
the same
language when
talking about
mouthfeel
Otherwise, we are no longer referring to consulting anymore. It is just a ‘guru’ attitude that is out of ICV Consulting Good Practice Guideline.
Otherwise, we are no longer referring to consulting anymore. It is just a ‘guru’ attitude that is out of ICV Consulting Good Practice Guideline.
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
What is ICV Mouthfeel ?What is ICV Mouthfeel ?
• A Quantified Descriptive Sensory Analysis Profile (QDSAP)
• With 6 descriptors : – A precise procedure with :
• A fixed and measured order • A fixed rhythm, in order to standardize the
wine/saliva/mucosis interactions, and therefore improve repeatability
• A Quantified Descriptive Sensory Analysis Profile (QDSAP)
• With 6 descriptors : – A precise procedure with :
• A fixed and measured order • A fixed rhythm, in order to standardize the
wine/saliva/mucosis interactions, and therefore improve repeatability
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
The 6 Descriptors of ICV Mouthfeel Profile (Red wines)The 6 Descriptors of ICV Mouthfeel Profile (Red wines)
0
4
Ech
elle
AS
DQ
1. Foremouth volume 2. Acidity 3. Tannic Intensity
4. Astringency 5. Dryness 6. Bitterness
0
4
Ech
elle
AS
DQ
1. Foremouth volume 2. Acidity 3. Tannic Intensity
4. Astringency 5. Dryness 6. Bitterness
Measured Order of the 6 descriptorsMeasured Order of the 6 descriptors
1122
3344
55 66
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Some
examples of
Mouthfeel
Profiles
A quick glance to form a picture of the different profiles possible
A quick glance to form a picture of the different profiles possible
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
ICV Mouthfeel of a so-called « round, big, good tannin » or Ultra Premium Red wine
ICV Mouthfeel of a so-called « round, big, good tannin » or Ultra Premium Red wine
11 22 3344 55 66
0
4
Ech
elle
AS
DQ
1. Foremouth volume 2. Acidity 3. Tannic Intensity
4. Astringency 5. Dryness 6. Bitterness
0
4
Ech
elle
AS
DQ
1. Foremouth volume 2. Acidity 3. Tannic Intensity
4. Astringency 5. Dryness 6. Bitterness
High foremouth sensations and low aggressive final sensationsHigh foremouth sensations and low aggressive final sensations
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
ICV Mouthfeel of a so-called « thin, hollow, green tannin » redICV Mouthfeel of a so-called « thin, hollow, green tannin » red
11 22 3344 55 66
0
4
Ech
elle
AS
DQ
1. Foremouth volume 2. Acidity 3. Tannic Intensity
4. Astringency 5. Dryness 6. Bitterness
0
4
Ech
elle
AS
DQ
1. Foremouth volume 2. Acidity 3. Tannic Intensity
4. Astringency 5. Dryness 6. Bitterness
Low foremouth sensations and high aggressive final sensationsLow foremouth sensations and high aggressive final sensations
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
ICV Mouthfeel of a so-called « tannic, over-extracted » redICV Mouthfeel of a so-called « tannic, over-extracted » red
11 22 3344 55 66
0
4
Ech
elle
AS
DQ
1. Fore mouth volume 2. Acidity 3. Tannic Intensity
4. Astringecy 5. Dryness 6. Bitterness
0
4
Ech
elle
AS
DQ
1. Fore mouth volume 2. Acidity 3. Tannic Intensity
4. Astringecy 5. Dryness 6. Bitterness
Low foremouth sensations and high mid-palate + high final aggressive sensationsLow foremouth sensations and high mid-palate + high final aggressive sensations
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
ICV Mouthfeel of a so-called « Brett- killed great Cab » redICV Mouthfeel of a so-called « Brett- killed great Cab » red
11 22 3344 55 66
0
4
Ech
elle
AS
DQ
1. Foremouth volume 2. Acidity 3. Tannic Intensity
4. Astringency 5. Dryness 6. Bitterness
0
4
Ech
elle
AS
DQ
1. Foremouth volume 2. Acidity 3. Tannic Intensity
4. Astringency 5. Dryness 6. Bitterness
Very dry and bitter in the back of the mouth + metallic sensationsVery dry and bitter in the back of the mouth + metallic sensations
++
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
From
our database :
1) Conform,
2) Limit and
3) Non-conforming
Profiles
Quick glance to have a picture of the different profiles possible
Quick glance to have a picture of the different profiles possible
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Consulting Guideline:
it is not a question of
good / evil,
but a
conform/non conform
commercial position
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
0
1
2
3
4
ICV
Sca
le
1. Foremouth volume 2. Acidity 3. Tannic Intensity4. Astringency 5. Dryness 6. Bitterness
0
1
2
3
4
ICV
Sca
le
1. Foremouth volume 2. Acidity 3. Tannic Intensity4. Astringency 5. Dryness 6. Bitterness
ICV Sensory Positionning of Commercial Wines.Ultra Premium Reds. Structured scale with 4 levels. From : Delteil, 2001
ICV Sensory Positionning of Commercial Wines.Ultra Premium Reds. Structured scale with 4 levels. From : Delteil, 2001
Mouthfeel Conforms Mouthfeel Conforms
Mouthfeel on the Limit
Mouthfeel on the Limit
Mouthfeel Non-conformingMouthfeel
Non-conforming
Easy-to-remember profiles that can be referred to during maceration or agingEasy-to-remember profiles that can be referred to during maceration or aging
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
A Chemical
Background of ICV
Sensory
Descriptors
Volume&
Bitterness
Volume&
Bitterness
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
In the following slides:
« + correlation » means:
same trend
« - correlation » means:
contrary trend
(+) doesn’t mean « good »
(-) doesn’t m
ean « evil »
Let’s leave « good » and « evil » judgements to consumers and wine writers!
Let’s leave « good » and « evil » judgements to consumers and wine writers!
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Foremouth Volume: main compounds involvedForemouth Volume: main compounds involved
• Ethanol: + (up to 14%vol)• Polysaccharides from grape, yeast, bacteria & oak: +• Sugar: +• Acids, salts: + (until a certain level and according to other
elements)• Glycérol ?
(a myth… just a short sweet peak in the mid-palate and a higher dryness in the finish)
• Volatile compounds with ripe, sweet smell: + (the portion of those compounds that stays in solution in the wine has a smooth impact on the mouth mucosis).
• Sulphur off-flavours: - (the portion of these compounds that stays in solution in the wine has an agressive and « cold » impact to the mouth mucosis).
• Ethanol: + (up to 14%vol)• Polysaccharides from grape, yeast, bacteria & oak: +• Sugar: +• Acids, salts: + (until a certain level and according to other
elements)• Glycérol ?
(a myth… just a short sweet peak in the mid-palate and a higher dryness in the finish)
• Volatile compounds with ripe, sweet smell: + (the portion of those compounds that stays in solution in the wine has a smooth impact on the mouth mucosis).
• Sulphur off-flavours: - (the portion of these compounds that stays in solution in the wine has an agressive and « cold » impact to the mouth mucosis).
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Foremouth Volume: sensory interferencesForemouth Volume: sensory interferences
• Influence of all the other descriptors:– A physiological influence (the sensation step of ASDQ):
for example, a high acidity interferes during the measurement of the Foremouth Volume, usually lowering the sensation (of what we perceive)
– A psychological (the translation step of ASDQ): for example, herbaceous mouth aromas pushes to lower the Volume mark, even when the sensation was the same
• General trend: Foremouth Volume and Bitterness have a negative correlation (when Volume is high, generally bitterness is low)
• Influence of all the other descriptors:– A physiological influence (the sensation step of ASDQ):
for example, a high acidity interferes during the measurement of the Foremouth Volume, usually lowering the sensation (of what we perceive)
– A psychological (the translation step of ASDQ): for example, herbaceous mouth aromas pushes to lower the Volume mark, even when the sensation was the same
• General trend: Foremouth Volume and Bitterness have a negative correlation (when Volume is high, generally bitterness is low)
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Bitterness: main compounds involvedBitterness: main compounds involved
• Ethanol: + (amplifies the impact of bitter compounds)• Sugar:- • Grape Tannins and Oak Tannins: +• Acids (mostly the malic acid) : +• Sulphur aromas: ++ • Certain volatile compounds (those that give ripe, fruity,
spicy aromas) : - (physiological and psychological reasons)
• Yeast in suspension (wine just stirred): +• Polysaccharides from grape, yeast, bacteria or oak: -
• Ethanol: + (amplifies the impact of bitter compounds)• Sugar:- • Grape Tannins and Oak Tannins: +• Acids (mostly the malic acid) : +• Sulphur aromas: ++ • Certain volatile compounds (those that give ripe, fruity,
spicy aromas) : - (physiological and psychological reasons)
• Yeast in suspension (wine just stirred): +• Polysaccharides from grape, yeast, bacteria or oak: -
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Bitterness: sensory interferencesBitterness: sensory interferences
• Strong influence of – Acidity: +, – Sulphur, chemical and herbaceous aromas: +
• Strong influence of – Acidity: +, – Sulphur, chemical and herbaceous aromas: +
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Winemaking challengesWinemaking challenges
• Analysis of the situation:– High risks of sulphur aromas produced by the yeast because
of low nutrients and high osmotic shock: producing dryness and bitterness sensations
– High ethanol enhancing dryness and bitterness
• Strategy to follow:– Developp and stabilize as much as possible all elements that
limit dryness and bitterness: polysaccharides and compounds with ripe aromas
– Limit as much as possible the production and stabilization of all agressive (astringency and dryness) and bitter compounds
• Explore all possibilities and make consistent choices throughout the process
• Analysis of the situation:– High risks of sulphur aromas produced by the yeast because
of low nutrients and high osmotic shock: producing dryness and bitterness sensations
– High ethanol enhancing dryness and bitterness
• Strategy to follow:– Developp and stabilize as much as possible all elements that
limit dryness and bitterness: polysaccharides and compounds with ripe aromas
– Limit as much as possible the production and stabilization of all agressive (astringency and dryness) and bitter compounds
• Explore all possibilities and make consistent choices throughout the process
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Ripening, Enzymes,
Yeast,
Nutrients and
Cap Management
effects on
Mouthfeel
AgeabilityAgeability
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Chardonnay simplified profilesChardonnay simplified profiles
• Complete maturity : – Goals to be reached to achieve return on investment on
strong enological potential vineyard blocks.– To elaborate higher end wines with foremouth volume,
aromatic complexity, good length.– Ability to be fermented and aged in barrel.
• Minimum commercial maturity– Goals to be reached for mid range vineyard blocks.– Fruity wines, without agressive mouthfeel.
• Complete maturity : – Goals to be reached to achieve return on investment on
strong enological potential vineyard blocks.– To elaborate higher end wines with foremouth volume,
aromatic complexity, good length.– Ability to be fermented and aged in barrel.
• Minimum commercial maturity– Goals to be reached for mid range vineyard blocks.– Fruity wines, without agressive mouthfeel.
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Chardonnay simplified profilesChardonnay simplified profiles
1
2
3
4C
olo
r
Des
tem
min
gca
pac
ity
Sw
eet (
pu
lp)
Aci
dity
(pu
lp)
Her
bac
eou
s
Fru
ity (p
ulp
)
Aci
dity
(ski
n)
Her
bac
eou
s(s
kin
)
Co
lor
(see
ds)
Minimum commercial maturity Complete maturity
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Maceration enzymes: main influences (1)Maceration enzymes: main influences (1)
• Direct hydrolysis of polysaccharides (pulp and skin): early, greater level of stable macromolecules in the colloidal network, and then more interesting interactions with ripe aromas
• Early liberation of the sensorically interesting tannins: the hydrophiles ones. In ripe grapes, they are already integrated in a polysaccharide colloidal matrix: early stabilization in a less sensory aggressive form (medium-length chain)
• Direct hydrolysis of polysaccharides (pulp and skin): early, greater level of stable macromolecules in the colloidal network, and then more interesting interactions with ripe aromas
• Early liberation of the sensorically interesting tannins: the hydrophiles ones. In ripe grapes, they are already integrated in a polysaccharide colloidal matrix: early stabilization in a less sensory aggressive form (medium-length chain)
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Maceration enzymes main impacts (2)Maceration enzymes main impacts (2)
• Direct action on limiting sulphur off- flavour production during fermentation: a clear experimental trend (Why? Earlier yeast access to certain nutrients? Early interaction between sulphur compounds and grape polysaccharides?)
• Indirect action on sulphur off-flavours and herbaceous aromas: easier and more efficient racking directly after maceration, with good and early elimination of heavy ‘vegetal’ lees
• Direct action on limiting sulphur off- flavour production during fermentation: a clear experimental trend (Why? Earlier yeast access to certain nutrients? Early interaction between sulphur compounds and grape polysaccharides?)
• Indirect action on sulphur off-flavours and herbaceous aromas: easier and more efficient racking directly after maceration, with good and early elimination of heavy ‘vegetal’ lees
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
So, logically …
considering ICV
descriptors
chemical
background
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
0
1
2
3
4
ICV
Sca
le
1. Foremouth volume 2. Acidity 3. Tannic Intensity4. Astringency 5. Dryness 6. Bitterness
0
1
2
3
4
ICV
Sca
le
1. Foremouth volume 2. Acidity 3. Tannic Intensity4. Astringency 5. Dryness 6. Bitterness
Effects of maceration enzymes on mouthfeel profiles in reds. ICV Guideline based on 15 years experimentation and experience
Effects of maceration enzymes on mouthfeel profiles in reds. ICV Guideline based on 15 years experimentation and experience
No Maceration Enzymes
No Maceration Enzymes
Maceration Enzymes
Maceration Enzymes
+ cleaner aromas & more stable colour+ cleaner aromas & more stable colour
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Yeast main possible impacts: selected enological yeast variability (1)
Yeast main possible impacts: selected enological yeast variability (1)
• Better resistance to juice stress (high sugar, very low nutrients, high ethanol) – Less production of sulphur compounds– Less production of VA– Less space left for Brettanomyces and Co
developpment at the end of fermentation
• Better answer to modern demands– Less SO2 production, giving a better sequence
of malolactic directly after alcoholic fermentation
• Better resistance to juice stress (high sugar, very low nutrients, high ethanol) – Less production of sulphur compounds– Less production of VA– Less space left for Brettanomyces and Co
developpment at the end of fermentation
• Better answer to modern demands– Less SO2 production, giving a better sequence
of malolactic directly after alcoholic fermentation
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Yeast main possible impacts: selected enological yeast variability (2)
Yeast main possible impacts: selected enological yeast variability (2)
• More mannoprotein produced during active fermentation and during aging with light lees: – Earlier development of a stable wine colloidal
network (polysaccharides + pigments + tannins)
– More and early interactions with ripe aroma compounds from the grapes and from the yeast (more stable and sweeter aromatic expression)
– Better sensory integration of very high ethanol concentration
• More mannoprotein produced during active fermentation and during aging with light lees: – Earlier development of a stable wine colloidal
network (polysaccharides + pigments + tannins)
– More and early interactions with ripe aroma compounds from the grapes and from the yeast (more stable and sweeter aromatic expression)
– Better sensory integration of very high ethanol concentration
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
So, logically …
considering ICV
descriptors
chemical
background
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
0
1
2
3
4
ICV
Sca
le
1. Foremouth volume 2. Acidity 3. Tannic Intensity4. Astringency 5. Dryness 6. Bitterness
0
1
2
3
4
ICV
Sca
le
1. Foremouth volume 2. Acidity 3. Tannic Intensity4. Astringency 5. Dryness 6. Bitterness
Possible trends between selected yeast in reds. ICV guideline based on 20 years of experiments and experience
Possible trends between selected yeast in reds. ICV guideline based on 20 years of experiments and experience
70’s yeast selection made on basic parameters
70’s yeast selection made on basic parameters
Selection made to achieve today’s Ultra- Premium wine
conformity
Selection made to achieve today’s Ultra- Premium wine
conformity
+ richer, cleaner aromas & more stable colour + limiting Atypical Aging in whites
+ richer, cleaner aromas & more stable colour + limiting Atypical Aging in whites
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Yeast Nutrients possible impacts : nutrients containing inactivated yeast
Yeast Nutrients possible impacts : nutrients containing inactivated yeast
• Better complete nutrient and yeast membrane status:– Less production of sulphur compounds (because
there is no enhancement of amino acid starvation in nitrogen-depleted juices : the opposite of the situation when only ammonia salts are added)
– Less production of VA
• Release of yeast mannoproteins:– Balance the chemical aromas and dryness due
to the assimilation of ammonia salts– Better sensory integration of very high ethanol
concentrations
• Better complete nutrient and yeast membrane status:– Less production of sulphur compounds (because
there is no enhancement of amino acid starvation in nitrogen-depleted juices : the opposite of the situation when only ammonia salts are added)
– Less production of VA
• Release of yeast mannoproteins:– Balance the chemical aromas and dryness due
to the assimilation of ammonia salts– Better sensory integration of very high ethanol
concentrations
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
So, logically …
considering ICV
descriptors
chemical
background
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
0
1
2
3
4
ICV
Sca
le
1. Foremouth volume 2. Acidity 3. Tannic Intensity4. Astringency 5. Dryness 6. Bitterness
0
1
2
3
4
ICV
Sca
le
1. Foremouth volume 2. Acidity 3. Tannic Intensity4. Astringency 5. Dryness 6. Bitterness
Effects of Yeast Nutrients on Mouthfeel profiles in reds. ICV guideline based on 10 years of experiments and experience
Effects of Yeast Nutrients on Mouthfeel profiles in reds. ICV guideline based on 10 years of experiments and experience
DAP additionsDAP additions Fermaid additionsFermaid additions
+ riper, cleaner aromas+ riper, cleaner aromas
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
The Délestage:
complete procedure
with key-point
details
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Délestage. PreparationDélestage. Preparation
Délestage can be started as soon as the cap is formed. Délestage is also nteresting during cold soak (with little air addition)
Délestage can be started as soon as the cap is formed. Délestage is also nteresting during cold soak (with little air addition)
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
First tank is completely drained. An open jet in a bucket allows a true juice oxygenation : 2 to 4 mg/liter dissolved oxygen
First tank is completely drained. An open jet in a bucket allows a true juice oxygenation : 2 to 4 mg/liter dissolved oxygen
Some other systems can give a similar efficiency in adding dissolved oxygen
Some other systems can give a similar efficiency in adding dissolved oxygen
Délestage. Step #1Délestage. Step #1Notes:
1= yeast at the bottom of the tank
2= fermenting juice not in contact with the pomace
3= pigment and tannins concentrated juice below the pomace : low extraction, low stabilization
4= juice bathing the pomace
5= emerged pomace : no juice contact
Notes:
1= yeast at the bottom of the tank
2= fermenting juice not in contact with the pomace
3= pigment and tannins concentrated juice below the pomace : low extraction, low stabilization
4= juice bathing the pomace
5= emerged pomace : no juice contact
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
CO2
Délestage. Step #1 (cont.)Délestage. Step #1 (cont.)
Complete draining of the first tank is a key point of délestage. The most concentrated juice (the juice just below the cap) is renewed and oxygenated.A pumping over does not renew this juice. A punching down renews it, but does not oxygenate it.
Complete draining of the first tank is a key point of délestage. The most concentrated juice (the juice just below the cap) is renewed and oxygenated.A pumping over does not renew this juice. A punching down renews it, but does not oxygenate it.
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Complete draining of the cap achieves the diffusion goals : extracts the most interesting grape macromolecules. Complete aeration brings stabilisation, tannin « coating / enrobage » and sulfur off-flavor management
Complete draining of the cap achieves the diffusion goals : extracts the most interesting grape macromolecules. Complete aeration brings stabilisation, tannin « coating / enrobage » and sulfur off-flavor management
Délestage. Step #2Délestage. Step #2
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
The return of the juice is done with high flow and low pressure (flooding), to avoid mechanical action on the cap. It is not necessary to look for a complete cap bathing
The return of the juice is done with high flow and low pressure (flooding), to avoid mechanical action on the cap. It is not necessary to look for a complete cap bathing
Délestage. Step #3Délestage. Step #3
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
When the cap stays together, it percolates through the juice or the wine. In other situations, it « melts » in the juice giving also excellent juice / cap exchanges, without violent extractions
When the cap stays together, it percolates through the juice or the wine. In other situations, it « melts » in the juice giving also excellent juice / cap exchanges, without violent extractions
Délestage. Step #4Délestage. Step #4
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Early Délestage main impacts (1)Early Délestage main impacts (1)
• More liberation of grape polysaccharides (pulp and skin): early and higher level of stable macromolecules in the colloidal network, and also greater interaction with ripe aromas
• Early and intense liberation of the most sensorically interesting tannins: the hydrophilic ones. In ripe grapes, they are already integrated in a polysaccharide colloidal matrix: early stabilization in less sensory agressive forms (medium length chain)
• More liberation of grape polysaccharides (pulp and skin): early and higher level of stable macromolecules in the colloidal network, and also greater interaction with ripe aromas
• Early and intense liberation of the most sensorically interesting tannins: the hydrophilic ones. In ripe grapes, they are already integrated in a polysaccharide colloidal matrix: early stabilization in less sensory agressive forms (medium length chain)
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Early Délestage main impacts (2)Early Délestage main impacts (2)
• Direct action on limiting sulphur off- flavour production during fermentation: complete yeast stirring, oxygen available for all yeast, physical stripping of early production of H2S
• Direct action on limiting sulphur off- flavour production during fermentation: complete yeast stirring, oxygen available for all yeast, physical stripping of early production of H2S
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
So, logically …
considering ICV
descriptors
chemical
background
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
0
1
2
3
4
ICV
Sca
le
1. Foremouth volume 2. Acidity 3. Tannic Intensity4. Astringency 5. Dryness 6. Bitterness
0
1
2
3
4
ICV
Sca
le
1. Foremouth volume 2. Acidity 3. Tannic Intensity4. Astringency 5. Dryness 6. Bitterness
Effects of Délestage on Mouthfeel profiles in mediterranean reds. ICV Guideline based on 10 years experimentation and experience
Effects of Délestage on Mouthfeel profiles in mediterranean reds. ICV Guideline based on 10 years experimentation and experience
Only pumping over, 15 days maceration
Only pumping over, 15 days maceration
7 Délestages during a 15 days maceration
7 Délestages during a 15 days maceration
+ riper, cleaner aromas & more stable colour (with the same analytical amount of polyphenols)+ riper, cleaner aromas & more stable colour (with the same analytical amount of polyphenols)
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Some
considerations on
Ageability
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Common sense statementsCommon sense statements
• A well positioned wine answers its segment standards as soon as released : a minimum drinkability.
• The « good to drink starting 2015-2030 » is an ultra small niche position.
• A well positioned wine answers its segment standards as soon as released : a minimum drinkability.
• The « good to drink starting 2015-2030 » is an ultra small niche position.
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Common sense statements (2)Common sense statements (2)
Ageability is a segmented concept : • mid priced wine from rather high yield
vines : – get the maximum quality attributes at release– keep a certain quality level through the whole
shelf life
• high priced wine from highly concentrated grapes– get an acceptable level of drinkability at release– develop positive attributes through time
Ageability is a segmented concept : • mid priced wine from rather high yield
vines : – get the maximum quality attributes at release– keep a certain quality level through the whole
shelf life
• high priced wine from highly concentrated grapes– get an acceptable level of drinkability at release– develop positive attributes through time
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Sulphur
compounds and
macromolecules :
technical key points
for ageability
Sulphur
compounds and
macromolecules :
technical key points
for ageability
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Sulphur compoundsSulphur compounds
• Always interfering with the perception of fruit characters : aromas and flavors
• Sulphur off-flavors are forever ! Always changing but still there
• « Reduction » never preserves your wine from oxidation and too quick aging.
• Big sensory synergy with Atypical Aging
• Always interfering with the perception of fruit characters : aromas and flavors
• Sulphur off-flavors are forever ! Always changing but still there
• « Reduction » never preserves your wine from oxidation and too quick aging.
• Big sensory synergy with Atypical Aging
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
MacromoleculesMacromolecules
• Mostly polysaccharides– From grapes– From yeast (while living and during aging on lees)– From bacteria
• Some are very chemicaly stable : RGII, mannoproteins, glucans.
• Participating in interactions (non classical chemical bindings) with many important compounds. Starting in the grape : ultimate hypothesis for « tannin ripening in the grape »
• Mostly polysaccharides– From grapes– From yeast (while living and during aging on lees)– From bacteria
• Some are very chemicaly stable : RGII, mannoproteins, glucans.
• Participating in interactions (non classical chemical bindings) with many important compounds. Starting in the grape : ultimate hypothesis for « tannin ripening in the grape »
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Some winemaking trends to get ageability (1)Some winemaking trends to get ageability (1)
• The sources of grape polysaccharides : – First : ripe pulp– Second : ripe skin– Seeds ?
• Get grape and yeast polysaccharides in the juice before or while reactive compounds are extracted and may react too much. The goal : to avoid excessive polymerization of tannins.– Enological enzymes on fresh grapes– Diffusion with little alcohol in reds– Avoid mechanical extraction : favour diffusion of easy
to diffuse polysaccharides
• The sources of grape polysaccharides : – First : ripe pulp– Second : ripe skin– Seeds ?
• Get grape and yeast polysaccharides in the juice before or while reactive compounds are extracted and may react too much. The goal : to avoid excessive polymerization of tannins.– Enological enzymes on fresh grapes– Diffusion with little alcohol in reds– Avoid mechanical extraction : favour diffusion of easy
to diffuse polysaccharides
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
Some winemaking trends to get ageability (2)Some winemaking trends to get ageability (2)
• Take polysaccharides from yeast as much as possible– While living = choose the right strains– While dead = stirring. Start during active fermentation.
• Note : Some strains do not bring interesting « ageability » polysaccharides
• Take polysaccharides from MLB. To keep fruit : better effect than some grams of malic acid. Better prevention of AA (atypical aging)
• Take polysaccharides from yeast as much as possible– While living = choose the right strains– While dead = stirring. Start during active fermentation.
• Note : Some strains do not bring interesting « ageability » polysaccharides
• Take polysaccharides from MLB. To keep fruit : better effect than some grams of malic acid. Better prevention of AA (atypical aging)
VIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorizationVIRGINIA Mouthfeel Meeting, July 15th 2003. ICV Document. Should not be used without a writen ICV’s authorization
That’s all
folks...
That’s all
folks...
I’d like to thank Sigrid Gersten-
Briand (Lallemand) for translation and
Bruce Zoeklein (Virginia Tech) for
invitation
I’d like to thank Sigrid Gersten-
Briand (Lallemand) for translation and
Bruce Zoeklein (Virginia Tech) for
invitation