lecture 17: aging. reading assignment: text, chapter 10, pages 382-415
Post on 21-Dec-2015
216 views
TRANSCRIPT
![Page 1: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/1.jpg)
Lecture 17:
Aging
![Page 2: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/2.jpg)
Reading Assignment:
Text, Chapter 10, pages 382-415
![Page 3: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/3.jpg)
AGING:
As a means of achieving stability
![Page 4: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/4.jpg)
Aging: To Achieve Stability
• To allow reactions that are going to happen to occur before bottling– Polymerization of tannin– Polymerization of pigment– Stabilization of color– Loss of volatile esters
![Page 5: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/5.jpg)
Polymerization
![Page 6: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/6.jpg)
AGING:
To correct a problem
![Page 7: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/7.jpg)
Aging: To Correct a Problem
• Allow “negatives” to disappear– Volatilization– Hydrolysis– Oxidation– Precipitation– Other Chemical reactions
![Page 8: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/8.jpg)
AGING:
As stylistic
![Page 9: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/9.jpg)
Aging: As Stylistic
• “Oxidative” versus “reductive” aging• Allow formation of new characters• Addition of new characters from
cooperage• Addition of new characters from yeast
lees/autolysis• Increase/Decrease complexity depends
upon varietal/composition
![Page 10: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/10.jpg)
Aging Variables
• Time
![Page 11: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/11.jpg)
Time
Time
[Co
mp
oun
d]
Different reactions will occur at different rates.
A steady state value may or may not be reached.
![Page 12: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/12.jpg)
Aging Variables
• Time
• Temperature
![Page 13: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/13.jpg)
Temperature
Faster at Higher Temperature
Slower at Higher Temperature
Temperature Independent
![Page 14: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/14.jpg)
Aging Variables
• Time
• Temperature
• Oxygen
![Page 15: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/15.jpg)
Oxygen Exposure Leads To:• Polymerization of phenolics
– Good: softens astringency– Bad: too much loss of color
• Browning/Pinking– May be desirable or neutral (reds)– May be undesirable (whites)
• Acetaldehyde• Stabilized color• Oxidized flavors
![Page 16: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/16.jpg)
Acetaldehyde Formation
R
OH
OH
+ 02
R
O
O
+ H2O2
H2O2 + H3C-CH2
OHH3C-CH + 2H2O
O
![Page 17: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/17.jpg)
Stabilization of Color
Reaction of oxygen with anthocyanins leads to polymerization and stabilization of red color.
![Page 18: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/18.jpg)
Control of Oxygen Exposure
• Use inert gas flush (N2, CO2)
• Limit headspace– Top-off barrels
• Monitor saturations
![Page 19: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/19.jpg)
Air Saturations
• One “saturation” = 6 mL O2/L• Capacity for O2 is dependent upon the
phenolic composition• A single saturation occurs with each air
exposure– Racking– Fining– Filtration– Centrifugation– Movement to tank/barrel
![Page 20: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/20.jpg)
Aging Variables
• Time
• Temperature
• Oxygen
• Cooperage
![Page 21: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/21.jpg)
Cooperage
• Glass
• Stainless steel
• Wood
![Page 22: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/22.jpg)
Wood Variables
• Source of wood– French– American– Other
• Aging of wood• Toasting level• Number of times it has been used• Barrel, Staves, Chips
![Page 23: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/23.jpg)
Wood
• Allows limited oxygen exposure
• Allows some evaporative loss
• Adds nuances
• Surface area versus volume of wine important
![Page 24: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/24.jpg)
Aging Variables
• Time
• Temperature
• Oxygen
• Cooperage
• Yeast lees
![Page 25: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/25.jpg)
Yeast Lees
• Yeast autolysis adds flavors– Long chain esters– Stimulates Malolactic Fermentation
• Activity of yeast enzymes continues post-lysis
• Impacts mouth feel
![Page 26: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/26.jpg)
Aging Variables
• Time
• Temperature
• Oxygen
• Cooperage
• Yeast lees
• pH
![Page 27: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/27.jpg)
pH
• Affects rates of some reactions
• Phenolic oxidations 9 times faster at pH 4.0 versus pH 3.0
• Affects microbial persistence and activity
![Page 28: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/28.jpg)
Aging Variables
• Time
• Temperature
• Oxygen
• Cooperage
• Yeast lees
• pH
• Catalysts
![Page 29: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/29.jpg)
Catalysts
• Metal ions can increase rates of some chemical reactions
![Page 30: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/30.jpg)
Aging Variables
• Time• Temperature• Oxygen• Cooperage• Yeast lees• pH• Catalysts• Chemical composition of wine
![Page 31: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/31.jpg)
Chemical Composition of Wine
It’s what in there that counts!
![Page 32: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/32.jpg)
The 5 Goals of Post-Fermentation Operations:
5. PACKAGING
![Page 33: Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages 382-415](https://reader036.vdocument.in/reader036/viewer/2022062516/56649d625503460f94a455a3/html5/thumbnails/33.jpg)
Packaging
• Bottling– Sterile– Non-sterile
• Closure– Cork– Synthetic cork– Screw cap– “Bag-in-box”