red wine maceration
TRANSCRIPT
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Red WinemakingFermentation Temperature
Skin and seed contact time
Extraction Techniques
Cold Soak
Thermovinification
Extended Maceration
Pre-fermentation J uice Runoff
Enzyme Additions
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Red winemaking
Mixing Techniques
Pressing
Some Experimental Results
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Reds Ferment Warm
Most reds ferment at warm temperatures (70-90F)
Oxidation is generally not an issue because surface
layer of CO2
Skins and seeds are less dense than fermentingliquid forming a cap (about 1/3 volume)
Cap requires mixing to prevent drying
Mixing techniques vary and influence the color andastringency of the wine
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Seed And skin Contact
Duration of contact time is controlling factor forextraction of color and tannin extraction.
Tannins impart astringent character to wine and act asa color stabilizer
Alcohol also helps to extract color and tannin
Higher tannin is desirable in wines that are meant to beaged (unpleasantly too tannic young)
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Red FermentorAnatomy of a red fermentation
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Pigment Extraction
Anthocyanins are the watersoluble pigments that areextracted from the skins of thegrapes.
Copigmentation:Anthocyaninsinteract with themselves andother colorless cofactors toprovide color beyond what
would be expected fromthemselves.
Anthocyanins are susceptible
to bleaching by sulfur dioxide.Smalllosses due to this areacceptable during winemaking.
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Tannin Extraction
Tannins are water solublecompounds that impartastringent character.
Tannins and othercompounds can combinewith anthocyanins to
stabilize color known aspolymeric pigments.
Polymeric pigments are
more stable to sulfurdioxide bleaching.
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Rates of Extraction
AnthocyaninsExtracted after two to three days
Decline after maximum reached
Tannins
Extracted slowly and increase with contact time
Polymeric Pigments
Formed during winemaking and aging
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Extraction Profiletannin and anthocyanins
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Polymeric pigmentFormation
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Mixing TechniquesPunch-Down
Device used to break up cap and submerge it into fermentingliquid
Pump-Over
Volume of liquid is taken from racking valve and pumped backonto cap to wet it.
Rack and Return
Entire volume of liquid is racked off and then poured back ontocap to fully submerse it.
Often seeds are removed from bottom of tank during thisprocess to avoid extraction of bitter compounds.
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Punch-down
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Punch-downExample
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Punch-DownMechanical device
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Pump-over
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Pump-overFixed irrigator
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Punch-down
vs. Pump-overWhich method is more effective?It depends on the cultivar.
Also depends on whether mechanism is mechanical or manuallybased.
Pump over has been found to be extractive technique in manycases.
Pump over variables
Duration of pump over
Cap temperature during pump over
Skin content of liquid
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Special Apparatus:Rotary Fermentors and Pulsed Air
Rotary Fermentors
Horizontal Fermentor
Mechanically rotates
Mixes during rotation
Pulsed Air
Compressed gas at bottom of tank
Inert gas
Forced through cap
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Pulsed Air to Mix Cap
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Rotary fermentor
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Cold Soak
Must is held at low temperature prior tofermentation (10 to 15C)
Winemakers claim it improves color
Done with varieties that are low in anthocyanins
such as Pinot noir.
Prominent technique for Oregon Pinot noirproduction
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Cold soak continuedAqueous extraction supposedly improves wine color
Anthocyanins are extracted early in fermentation while tannins arelater.
Heat and alcohol are prominent extraction elements
Anthocyanins are unstable and highly reactive and can degrade orbe stabilized by other compounds
Stable color = Polymeric pigments formed through reactions withtannins and anthocyanins
No good evidence it enhances stable color formation.
Likely cold soak combined with other extraction methods may beable to help improve wine color but not on its own.
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Thermovinification
Procedure:
Pre-fermentation heating of skin/seeds
(140 to 160F) for a short timeExtract with juice
Press
Cool
Start Fermentation
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ThermovinificationResults:
Damages skin cells (hypodermal cells)
Denatures oxidative enzymes
Release of anthocyanins
No tannin enhancement
Good for color improvement
Suggested for varietals that have low color
Research demonstrated effective with Pinot noir
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Extended MacerationProlonged skin/seed contact after primary fermentation is
complete
Cultivar not a factor
Tannins and anthocyanins
Time period variable
7, 13, 21 and 44 days have reported in literature
Tank space can be become an issue
Winemakers discuss this method as a means of buildingbody for the wine not just astringency
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Pre-fermentation RunoffSaigne: Bleed off
Removal of free run juice before fermentation
Increase of skin/seed to juice ratio
Used to simulate variation in berry size w/out change in berrycomposition.
Phenolic Enhancement
Color, tannin, polymeric pigment, total phenolics
Varietal Differences
Enhancement lost in some cases over time
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Enzyme AdditionsPectolytic enzymes
Enzyme = protein that is able to accelerate reaction withoutbeing used as substrate
Lysis=breakdown
Pectins are water soluble polysaccarides that are found inthe cell walls of plants
Most enzyme preparations are impure
Can contain enzymatic activities that will destabilizeanthocyanins
beta-glycosidases destabilize anthocyanins
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Enzyme additionsEnzyme mixture cocktail
Difficult to know what enzyme activity you have in cocktail
Research findings:
Anthocyanin extraction not enhanced
Tannins and other phenolics are enhanced
Polymeric pigments
Enzymes are affected by pH, EtOH, Temperature
Some empirical investigation required
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Role of Pressing in Red
WinemakingThe end of extraction of skin/seed components
Determining when to press depends on wine type
Different types of presses are used to achieve differentoutcomes
Bladder presses are the most commonly used
Screw and basket presses are old effective means
Continuous presses are more rare
Both screw and continuous presses are avoided becausethey often damage seeds and skins and extract unwantedcomponents
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ExperimentMerlot (Columbia Basin 5 ton/acre)
10 ton fermentor (2 reps)
Treatment
Saigne
%Water
Addition
Volume
Change
Brix
Target
Contact
Time
Control 0% 17.50% +17.5%23.8Brix
7 days
High Alcohol 0% 5% +5.0%26.8
Brix7 days
Low Saigne 18% 14.50% -3.50%23.8Brix
7 days
High Saigne 22% 11% -11% 23.8Brix
7 days
ExtendedMaceration
14.60% 10.60% -4%23.8Brix
20 days
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Anthocyanins7 days not 3 days
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Tannin Extraction
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Extraction Proportions
Control
High
Alcohol
Low
Saigne
High
Saigne
Extended
MacerationSkin
Tannin42% 26% 40% 27% 22%
SeedTannin 58% 74% 60% 73% 78%
WineTannin
(Calc)
622 mg/L 976 mg/L 803 mg/L 977 mg/L 1704 mg/L
WineTannin
(Act.)552 mg/L 665 mg/L 547 mg/L 811 mg/L 1080 mg/L
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ConclusionMany mixingtechniques
Many macerationtechniques
Experiment to find theones that fit your style
Acknowledgements:
WAC
Chateau Ste.Mi h ll