ohio shortcourse geneva on the lake sigrid from lallemand inc
TRANSCRIPT
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
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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
0
20
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80
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120
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