Wine making and malolactic fermentation Son hong-seok.
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Transcript of Wine making and malolactic fermentation Son hong-seok.
wine making and malolactic fermentation
Son hong-seok
color-red, white, rose, yellow wine taste-sweet, dry Alcohol content-fortified,
unfortified(below15%) CO2-sparkling, still meal-appetizer, table, dessert Narrow meaning-grape wine Wide meaning-fruit wine (ex. Apple wine)
Color, sugar, acid, pH-It is important to decide harvest time 1.Sugar D-glucose and L-fructose-1:1 ratio First glucose consumption -most residual sugar fructose %Alcohol(v/v)=0.58X(Brix-2.1)Xdensity Each 1.7%(w/v)=1% alcohol(v/v) 2.Acid Tartaric acid is unique to vine. malic acid is exist in many
fruit. At first 1:1 ratioa but malic acid decrease as ripening(later 3:1)
Total titratable acid(mainly malic, tartaric acid )-3~15g/L Nomally grape pH:2.9~3.8 3.Maturity Brix, TA, pH must be balanced.
Destemming-decrease tannin level and block green flavor
Crushing-juice release 1.White grape After straight pressing (no crushing) sulfite
addition-make a part oxidize and polymerize phenol(It seems to block later browning reaction
2.Red grape Separate free run wine and pressed wine 을 -used
for flavor, body One man use stem-increase tannin level and
complexity …..but?
1.antioxidant-prevent enzymatic oxidation by polyphenolic compound before fermentation and chemical oxidation in age and bottle
2.inhibit microbial spoilage 3.white wine-keep up fruitiness White-30~60, red- 80ppm addition(rotten
grape- more addition 50~100%, because aldehyde(SO2 fixation)level high
Skin contact decide type, character, aging period and quality of wine
Skin contain flavor(cinnamic acid derivatives or flavonols group), pigment(anthocyanin), tannin(anthocyanin derivatives polymeric form or benzoic acid)
High temp, alcohol, SO2, time-mant phenolic compound extraction
Monomeric anthocyanin-extract first color pigment polymeric tannin molecule-extract later
#Carbonic maceration-fermentation without remove stem. You can gain light wine with good color and low tannin.
#Thermovinification-whole cluster is treated by hot air or steam. Because color polymerize and precipitate in bottom, long aged wine has no benefits
1.Acidity problem deficiency-1.blending with other must 2.acid adjustment 3.ion exchange method(K to H) excess-1.blend with low acidity 2.using chemical(CaCO3,K2CO3) 3.ML fermentation 4.cold stabilization 2.Sugar-If sugar lever is low, you can
addite sucrose or grape concentration.
1.alcohol fermentation Yeast use half energy and loss the other half for
heat energy. 2.stuck fermentation-oxizen, nutrient deficiency, yeast problem, low
temperature 3.by-product-glycerol, methanol, higher alcohol, volatile acid,
lactic acid, acetaldehyde, hydrogen sulfide 4.ML fermentation-red wine-good for complexity and increase bouquet.
Inoculate ML stater after several days later alcohol fermentation
glucoseglucose
↓ ↓
Pyruvate ( CHPyruvate ( CH33-C-COH)-C-COH)
Alcohol synthesis processAlcohol synthesis process
Pyruvate decarborylasePyruvate decarborylase
Acetaldehyde (CH3-C-H)Acetaldehyde (CH3-C-H)
EthanolEthanol
Alcohol dehydrogenase (CHAlcohol dehydrogenase (CH33CHCH22-OH)-OH)
COCO22
NADH+HNADH+H++
NADNAD++
OO
OO
Ethanol (CHEthanol (CH33CHCH22OH)OH)
↓ ↓
acetaldehyde (CHacetaldehyde (CH33-COH)-COH)
Alcohol degradation processAlcohol degradation process
Acetaldehyde dehydrogenaseAcetaldehyde dehydrogenase
Acetate (CHAcetate (CH33-COOH)-COOH)
Acetyl CoA (CHAcetyl CoA (CH33-COS-CoA)-COS-CoA)
Acetyl CoA synthetaseAcetyl CoA synthetaseCoASH+ATPCoASH+ATP
AMP+ppiAMP+ppi
Alcohol dehydrogenase
NADH+HNADH+H++
NADH+HNADH+H++
NADNAD++
NADNAD++
Acetic acidAcetic acid
(acetobater)(acetobater)
EthanolEthanol
(body)(body)
Concept of fermentationConcept of fermentation
Glucose
glycolysis
pyruvic acid
T C A T C A
fermentation2EtOH+ 2CO2 + 2ATP
6CO2 + 6H2O + 36ATP
6CO2 + 6H2O C6H12O6(glucose)+ 6O2
sun Energy
Green plantgluconeogenesis
Alcohol synthesis
O2 (respiration)
Stopping fermentation 1. Deep cooling- below 10C 2. Natural stopping-later havested must(nutrition
deficiency and high sucrose level do act inhibition factor. As alcohol content high, fermentation stop of itself)
3. Alcohol fortification-above 18% Method of to prevent Refermentation 1. Yeast inhibitor-200~250ppm 의 potassium-
sorbate 2. Pasteurization-80C, short seconds 3. Sterile filtration-0.45micron filter, yeast
mechanical removing
two mechanism 1. electrical or cohesion force-absorb particle
to filter texture(fiber pad) 2. size control of pores-membrane filter 3 type of filtration 1.Pad filter 2.Membrane filter 3.Mechnical separation Objection of blending 1. supplement demerit of wine 의 2. enhancing complexity-increase quality
objection 1.help precipitation of Suspended meterial 2.decrease bad color and smell 3.prevent later cloudiness and for stabilization Principle 1.charge cancellation 2.absorbtion of the suspended particle Fining agent -Bentonite, Activated carbon, Gelatin, Egg
white, PVPP
Malolactic fermentation(MLF)?
Study on the malolactic fermentation
Crushing
Fermentation
Pressing
Aging
Filtering
Bottling
Harvest
Malolactic fermentation
-2nd fermentation-Malic acid → Lactic acid-Deacidificaton-Make wine soft-Formation of bouquet
Malolactic Fermentation
Study on the malolactic fermentation
using D,L-isomer each 50%
ML bacteria trasfer citric acid to acetic acid
Using ML bacteria upper 20C
Decrease total titratable acidity(di-acid mono-acid)
Good for red wine but white wine ??
Inoculate ML stater after several days later stating alcohol fermentation
ML-fermentation inhibition
Study on the malolactic fermentation
1.Early racking
2.Early fining and filtering
4.The pH
3.Sulfur dioxide
5.Keeping and storing the wine in cellar
6.Membrane filtering
7.Chemical inhibition
Chemistry of MLF
HOOC-CH2-CHOH-COOH CH3-CHCH-COOH + CO2
L-malic acid L-lactic acid
Lactic acid Bacteria
(Lactobacillus, Pediococcus, Leuconostoc)
NAD+, Mn2+
Study on the malolactic fermentation
Main product
Sugar, citric acid, ect acetic acid, diacetyl, acetoin, 2,3-butandiol, ect
By product
Reduction of acidity : acidity 1-3g/L ↓ , pH 0.1-0.3 ↑
Flavor change : diacetyl, acetoin, 2,3-butandiol, volatile ester
Microbial stability
Result of MLF
pH Oxygen
Phenolics
NutrientSO2
Factors affecting MLF
FactorsAffecting
MLF
Temp.
MLFMLF
Warmer condition
Around 25C
anaerobes bacteria (microaeraophilic bacteria)
Sensitive to low pH
Higher then pH 3.4
Very effective inhibitor
Less than 25ppm
Need vital nutrient
(vitamin, glucose ect.)
• Phenolic compounds
• Anthocyanin
Chemistry of MLF
Study on the malolactic fermentation
Phenolic compounds are very important factor of wine
- directly related to wine color and quality (esp. red wine)
- contribute to the organolectic characteristics of wine
- act as antioxidant
The chemical change of phenolic compounds during aging is very sensitive to many factors
MLF decrease the color intensity and hue
Color can be stabilized, particularly in barrels : tannin-anthocyanin condensation
MLF increase polymerization of tannin and anthocyanin
Oxidative condensation during wine aging
Wine color / Phenolic compounds / Malolactic fermentation
HO2C
HO
O
OH
OH
C
O
C C
H H
OH
OH
O
OH
OH
HO
OH
OH
OH
CH=CH2-COOH
OH
LC chromatographic profile of the phenolic compounds of wine(V. vinifera)
Study on the malolactic fermentation
Gallic acid
Quercetin derivative
tryptophol
Procyanidin trimer
quercetin
Myricetin
Tyrosol
- Gallic acid
- falvanol
- catechin, epicatechin
- miricetin
- tyrosol, trytopol
Phenolic compounds of wine
Influence of anthocyanin on MLF
Study on the malolactic fermentation
Fig. Influence of free anthocyanin on the growth of L. oenos(carr medium)
() control; () anthocyanin
Fig. Influence of free anthocyanin and malvidin- 3-mG on the range of MLF
() control; () antocyanin; () malvidin-3-mG
• Free anthocyanin showed a very limited effect on the growth of L. oenos during the early growth phase
• Also free anthocyanin had a effect on malolactic fermation
Evolution of phenolic compounds during MLF
Study on the malolactic fermentation
Table Concentration of phenolic compounds(mg1-1) in the wine before and after MLF
• Hydrocynamic derivatives dropped sharply until they disappeared completely
-> increase the free form
• Hydrolysis reaction affecting hydrocinamic derivatives could be take place during MLF
• trans-caffeic acid and trans-p-coumaric acid come from the other hydroxycinamic derivatives or
anthocyanin by lactic acid bacteria
My first wine-Coreju-a