ohio shortcourse geneva on the lake sigrid from lallemand inc

Ohio ShortcourseGeneva on the Lake

February 2005

Sigrid from Lallemand inc.

What winemakers want ? SECURE FERMENTS

regular fermentation = easy finishabsence of metabolic off-flavors• in some cases … fast fermentation

sugars

time

Acceptable fermentation:slow but right to the end

Good fermentation: slow or fast,but good finish

Worst case: fast at the beginningand sluggish / stuck at the end

Key parameter: slope at the end

FACTORS INFLUENCING WINE STYLE

• Growing conditions • Vineyard management• Grape handling at harvest• Juice or Must handling• Fermentation management• Post fermentation practices• Aging

Factors affecting Fermentation Management - Key Interrelationships

JUICE or MUST

TEMPERATURE

CELLNUMBERS

TOXICFACTORS

COMPETETIVEFACTORS

NUTRITIONALFACTORS

YEAST STRAIN

MAXIMUMMAXIMUMFERMENTATIONFERMENTATIONMANAGEMENTMANAGEMENT

Picture credit : LallemandPicture credit : Lallemand

YEAST COMPONENTS*

Amino-acids and peptides :- aromas precursors- flavor enhancers- bacteria nutrients- anti oxidants

Nucleic acids - organoleptic properties

Volatile aromatic compounds- more than 80 molecules identified

Polysaccharides - colloidal interactions- mouthfeel improvement

*From Pr. Michel Feuillat, University of Burgundy

1. GENERAL INFORMATION

Role of the yeast is not limited to Sugar => Alcohol conversion

Flavour/Mouthfeel impact of yeasts : probably more linkedto post-AF reactions than to fermentation itself

Non fermentation use of yeasts is « nature » oriented

Many yeast products could be substitutes to more chemically oriented products > carrier of bioavailable molecules

A ‘simplified’ cell membrane

Yeast polysaccharides releases

Specific Process

Action of endoglucanases from the vacuole(autolysis)

Specific Inactive Yeasts for Red Wines

What is it ?

100 % natural yeast product :

- Specific oenology strain, rich in polysaccharides- Inactivated by a specific LALLEMAND process- Natural source of stabilizing colloids

releases yeast polysaccharides able to reacts with

How does it work ?

pigments since the very beginning of maceration

OptiRED addition30 g/hL

End of alcoholicfermentation

Polysaccharides release in wine

Time

MannoproteinsFrom OptiRED

MannoproteinsFrom yeast autolysis

Color stabilisation and Tanins reaction w/ OptiRED

Round and Red !OptiRED is the natural solution for round

and full bodied red wines.

Works in synergy with enzymes.

Great results with main red varieties (Cabernet Sauvignon, Merlot, Pinot Noir, Syrah…)

worldwide.

INTERACTION with TANNINSPrecipitation

TanninMolecule

Protein

Protein

Polysaccharide

Stable SolutionDependant on the

nature and concentrationof polysaccharides

FlavanolConcentration

(Temp. pH)

van der Waalsinteractions

“Bad”tannins

“Good” tannins

ColloidalTanninParticle

HydrophobicInteraction

Sauciers et al. 1997

Winemaking results

0

50

100

150

200

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300

350

400

mg/

L H

PLC

ana

lysi

s

Polymerised tannins(mg/L)

Polymerised anthocyanins(mg/L)

ControlMaceration EnzymeEnzyme+OptiRED

Pinot Noir, 2002OptiRED @30g/hL, in macerationAnalysis 6 months after bottling

OptiRED increases polymerisation of polyphenols

Excellent synergy with extraction enzymes for reds

Booster RougeOptiRED concept from ICV

Same process as OptiREDMade from a specific ICV yeast strain

For red wines :

-Increase mid-palate tannic intensity-Great synergy with ICV yeast strains-Will reinforce tannic structure

Booster Rouge from ICV

Made from a specific ICV yeast strain

For red wines :

Intensity

Structure

Booster Rouge OptiRED concept for ICV

0

1

2

3

4

5

Toasty NEG TOASTYPOS

Jam Volume Tannicintensity

Dryness

Ech

elle

Ana

lyse

sen

sori

elle

ICV

BoosterRouge Control Reference

SYRAH RED WINE, MLF in american oak barrel.ICV R&D department 2003

RESULTS KINDLY PROVIDED BY ICV

OptiWHITE

A natural product to enhance white wines quality

Mouthfeel (more roundness)

Aromas

Color

Synergy with other fermentation nutrients

AOJ&DG, 2004

WHY ?

Added to the juice, enhances aroma and color stability of white wines.(Natural carrier of polysaccharides and anti-oxidant peptides)

For light and acidic white wines increases mouthfeel ( lends more roundness) and contributes to reducing the perception of acidity.

Piquepoule (FR-Languedoc)

0

50

100

150

200

250

0 2 4 6 8 10 12 14 16

Time (days)

Suga

rs (

g/l)

Opti-White 50 g/hL

Témoin

Chardonnay (FR-Champagne)

0

50

100

150

200

250

0 1 2 3 4 5 6 7 8 9

Time (days )

Opti-White 50 g/hL

Témoin

Trials 2003

Fermentation under controlledtemperature

Yeast addition @25 g/hLOPTI-WHITE @50 g/hL, to the juice

Does not replace a nutritional strategy !

1. FERMENTATION KINETICS

2. COLOR PARAMETERS

0

0.05

0.1

0.15

0.2

0.25

Control OW 30 g/hL

ControlOW 30 g/hL

OD

42

0 n

m

Viura (Rioja, 2003) UNIVERSISAD DE LA RIOJA

Must parameters :

-Initial OD 420 nm : 0,40-pH 3.24-Sugars 195 g/L-Total acidity : 4.18 (eq. g/L H2SO4)

- Opti-WHITE @ 30 g/HL

> Less evolution of the darker ‘yellow’ colour

> Contributes to limiting oxidation (primarily during ageing) due to the anti-oxidant power of Opti-White

0

0.5

1

1.5

2

2.5

3

3.5

Not

e /

5

Globalintensity

Citrus Exoticfruits

Ripefruits

Floral Vegetal

Winery C

Control Opti-WHITE

3. Sensory effects

•Can you add these products AFTER the alcoholic fermentation is complete?

Booster Rouge

YES!• Helps to integrate

*high alcohol*a little bit too much oak

*aromas

• Cells are already autolyzed, so solubilizequickly into the wine matrix

• If added before and after, use half the total dosage before and half after

• If only adding after, stick to lower end of recommended dosage 20 gr/hL for Opti-White and 20-30 gr/hL for Opti-Red (moderation for maximum benefits).

Practical questions (and answers)

• When to add? – Generally post-ML, within normal racking

procedures

• Maximum time?– Clear effect can be noted 4- 8 days after addition,

trial can be done for 2-6 weeks, no negative effects recorded after 9 months

• Other?– Good idea to check for live Brettanomyces (not just 4-

ethyl-phenol), Pediococcus and Lactobacillus because adding fresh yeast can serve as nutrients for spoilage organisms

Oh! And don’t forget …

• Is a sulphite addition necessary?1) Adapt to pH2) Adjust to bacteria load in wine– When to sulphite is very important:

• After racking off lees in reds• Within 24 hours in whites and rosé• Maintain sulphite levels during battonage

• Critical to avoid oxidation and maintain freshness of the wine= add smaller, incremental additions of sulphite

Thank you!

ProMalic®

Schizosaccharomyces pombeProMalicProMalic®®

Schizosaccharomyces pombeSchizosaccharomyces pombe

● Malo-Ethanol Fermentation ● Malo-Ethanol Fermentation

2.33g/l malic acid - - -> 0.1% ethanol

ProMalic®

Schizosaccharomyces pombeProMalicProMalic®®

Schizosaccharomyces pombeSchizosaccharomyces pombe

► Management of deacidification (partial or total demalication)► Improvement of sensory characteristics

► Management of deacidification (partial eacidification (partial or total demalication)or total demalication)► Improvement of sensory characteristicscharacteristics

Advantages

- Great for high acid wines!Interests

ProMalic® before AFProMalicProMalic®® before AFbefore AFpH Total Acidity

Grape Variety Treatment Vinification Initial Final Initial Final

----------------------------------------------------- Portugal --------------------------------------------------------------

Baga Control Red 3,07 3,28 10,5 9,3Baga Shz pombe Red 3,07 3,45 10,5 6,8

Albariño Control White 3,15 3,38 9,2 9,4Albariño Shz pombe White 3,15 3,45 9,2 6,7

Azal Control White 2,91 3,02 11,9 11,2Azal Shz pombe White 2,91 3,22 11,9 8,4

Azal Control White 3,02 3,1 10,2 10,1Azal Shz pombe White 3,02 3,34 10,2 8,6

Azal Control White 3,09 3,16 10,2 10,1Azal Shz pombe White 3,09 3,23 10,2 8,6

Azal Control White 3,12 3,12 11,2 11,1Azal Shz pombe White 3,12 3,34 11,2 7,1

----------------------------------------------------- France ----------------------------------------------------------------

Gros-Manseng Shz pombe White 3,00 3,31 7,4 3,8

Gros-Manseng Shz pombe White 3,11 3,30 6,8 4,2

Gros-Manseng Shz pombe White 3,26 3,38 5,3 3,9

Gros-Manseng Shz pombe White 3,17 3,24 6,4 5,4

Gros-Manseng Shz pombe White 3,37 3,59 6,0 4,1

ProMalic®

Schizosaccharomyces pombeProMalicProMalic®®

Schizosaccharomyces pombeSchizosaccharomyces pombe

Sensory impactSensory impact

-1

IntensityFloral

Citrus

Tropical Fruits

Herbaceous

Soft Acidity

Hot

Bitter

Structure

Balance

Length Comparison of two organoleptic profiles for a white must treated with Schizosaccharomyces pombe ( ─── ) and a control ( --- ).

ProMalic® effect on volatilesProMalicProMalic®® effect on volatiles

Comparative Results for deacidified white wine versus control

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Met

hano

l

1-Pr

opan

ol

Isob

utan

ol

Aco

olIs

o-am

yliq

ue

Alc

ool

Am

yliq

ue

2-B

utan

ol

1-B

utan

ol

Acé

tate

d'

éthy

le

ContrôleAvec Shz pombe

mg/

L

H2S

APPLICATIONAPPLICATIONProMalicProMalic®®

EncapsulatedYeasts Tank 1 Tank 2

02468

10

0 10 20 30020

4060

80

Application after AF

Jours

Malique

Ethanol

g/L g/L

Application before AF

Aci

de M

aliq

ue (g

/L)

Aci

de M

aliq

ue (g

/L)

Jours

00112233445566

0 1 2 3 4 5

2ème cycle

1 ercycle