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Christian ButzkeEnology Professor

butzke@purdue.edu www.indyinternational.org www.indianaquality.org

SO2 & Sorbate Management

Oxygen Management

Skin Contact Time

Residual Nutrients

Temperature, pH & Browning

Bulk & Bottle Storage

SO2 & Sorbate Management

Oxygen Management

Skin Contact Time

Residual Nutrients

Temperature, pH & Browning

Bulk & Bottle Storage

SO2 DeficienciesExample: 26 Traminettes

Deficient!

Fine!

Free SO

2.9 3.2 3.5 3.8 4.12.9 3.2 3.5 3.8 4.1

- 150- 150

SO 2molecular

pHpH

Free SO2required

- 75- 75

- 0- 0

(mg/L)

SO2 Management

pH and Required SO2

Free SO2 = 0.85 • (1 + 10pH - 1.83)required

Or see chart @www.indianaquality.org/FreeSO2(pH)Pro.pdf

Free SO2 Decline

Percentage of decline in SO2 for 3 different temperatures

Sorbic Acid

Yeast growth inhibitor: 200 mg/L

Legal limit: 300 mg/L

Sensory threshold: 135 mg/L

Some yeasts are resistant!

NO effect against bacteria

Likely effective against Brett

Added as potassium salt (Sorbate @ 268 mg/L)) => Watch cold stability!

Basics

Sorbic acid + Malolactic bacteria

Cause

PreventionAvoid sorbate as preservativeUse sorbate only with proper SO2

Add no earlier than day before bottlingAlways bubble test/sterile filterNO removal option from wine

Geranium Off-Odor

Sorbate sensitivity:

Malolactic bacteria? NO!

Saccharomyces? YES!

Brettanomyces? MAYBE?

Sorbate Management

Sorbate

I mixed up potassium sorbate and citric acid together to make a sorbate addition and an acid adjustment prior to bottling.

An amorphous white precipitate has formed and is floating on top of the mixture.

What is it and what should I do about it?

© Winemaking Problems Solved

Mixing

Sorbate Mixing

SO2 & Sorbate Management

Oxygen Management

Skin Contact Time

Residual Nutrients

Temperature, pH & Browning

Bulk & Bottle Storage

Presumed White Wine Aging

© Joanna Simon: Discovering Wine

Average white wine

© Vernon L. Singleton: Principles and Practices of Winemaking

Oxygen Management

Oxygen Pickup at Bottling

Oxygen Basics Air-O2 solubility (68˚F): 8 mg/L

Air-O2 uptake at bottling 0.17 - 8 mg/L Uptake per topping: 5 mg/L Uptake per racking: 20 mg/L Uptake via cork: 0.1 - 100 mg/L

Young white wine:• Total O2 uptake capacity: <100 mg/L• Optimum O2 uptake: 0 mg/L

Young red wine: Total O2 uptake capacity: 4,000+ mg/L Optimum O2 uptake: 60 - 130 mg/L

Added Added Addedat the filler via headspace Total O2

Gravity flow filler only 6.60 1.40 8.00

Removed Removed Removedat the filler from headspace Total O2

1. Vacuum pulled at filler 6.00 - 6.00

2. Bottle sparged with N2 0.51 0.02 0.53

3. Vacuum pulled at corker - 0.15 0.15

4. Headspace sparged with N2 - 1.15 1.15

#1- #4 implemented 6.51 1.32 7.83

[mg O2/L]

= 98%

Oxygen Pickup at Bottling

Uptake via cork: 0.1 - 100 mg/L

Oxygen Pickup after Bottling

Oxygen Pickup after Bottling

O2 uptake at bottling: 0.17 - 8 mg/L

SO2 Loss at/after Bottling

⇒ 8 mg O2 + 32 mg SO2 => Sulfate

= Free SO2 Loss

+ additional losses during filtration etc

⇒ Add 10 – 40 mg/L EXTRA SO2before bottling

pH and Required SO2

Free SO2 = 0.85 • (1 + 10pH - 1.83)required

Or see chart @www.indianaquality.org/FreeSO2(pH)Pro.pdf

SO2 & Sorbate Management

Oxygen Management

Skin Contact Time

Residual Nutrients

Temperature, pH & Browning

Bulk & Bottle Storage

Skin Contact Time

Terpene Degradation

... our Traminette had skin contact for 24 hours ...

When considering skin extraction, the contact time is as important as the temperature of the incoming fruit.

Contact time for t1 = 24 hours at 39°Fis roughly equivalent to t2 = 7 hours at T = 59°F

Assumed terpene/tannin extraction kinetics:t2 = t1*1/(3(T-39)*0.056)

SO2 Inhibition of Browning Enzymes

Polyphenol oxidases

• Tyrosinase (from grape) ? YES!

• Laccase (from Botrytis) ? NO!

Option: HTST juice pasteurization

• Esters– Caprate C10– Laurate C12– Pelargonate C9– Caprylate C8– Myristate C14

Fermentation “Aroma”

Expect hydrolysis in 6 weeks to 6 months!

ISSUES

Pre-mature aging?=> No aging potential

Enzyme vs. natural acid hydrolysis?=> Release of non-varietal aromas

Removal of stable anthocyanin-glucoside?

Additional bentonite fining needed!

Treatment

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

EVC

SO2 & Sorbate Management

Oxygen Management

Skin Contact Time

Residual Nutrients

Temperature, pH & Browning

Bulk & Bottle Storage

Wine Nutrient Status

Do you know how much you’ve got?

• Residual sugars• Nitrogen• Phosphate• Potassium• Vitamins • Sterols• Other growth factors

Hybrid Nutrient Status By Grape Varietal

(Primary Amino Nitrogen by NOPA)

250 mgYAN/L

250 mgYAN/L

Re-fermentation RulesResidual Sugar• Recognition threshold for sweetness is about 5 g/L (0.5%)• 1 to 4 g/L can smoothen a wine without making it taste off-dry.

Microbial Stability • Sensory perception of dryness is different from microbial stability • Wine is dry when its combined fermentable sugars are below 1 g/L (0.1%).• Considering all reducing sugars, incl.pentoses, 2 g/L (0.2%) is dry. • Even below 2 g/L, R.S. can serve as a substrate for our spoilage microbes.

Gas Production• 1,000 mg/L R.S. can produce almost 500 mg/L CO2 gas. • To push corks about 1,400 mg/L at room/bottling temperature are required.• Strongly influenced by headspace volume and closure type. • A perceivable spritz may be tasted at 800 mg/L CO2 (from 1.6 g/L R.S.).

Haze Formation• S.c. may grow if the recommended doses of sorbate and SO2 are not met.• Or if sterile filtration prior to bottling was compromised (use bubble test!). • Even 100 mg/L residual pentoses can lead to a visible Brett haze. • Visible haze due to S.c. must be expected above 1,000 mg/L R.S.

Yeast

Malic Acid • Grapes at harvest contain between 0.6 and 6 g/L of malic acid• Malolactic bacteria turn malic acid into lactic acid and carbonic acid (CO2) • Tartaric acid cannot be metabolized by wine bacteria. • Absence of a malic acid spot on a paper chromatogram indicates > 30 mg/L.• A barely visible spot about 200 mg/L. • In wine which completed MLF, residual malic acid is less than 300 mg/L (0.3 g/L).

Gas Production• Malic acid is converted into two thirds lactic acid and one third CO2

• 300 mg/L residual acid could produce 100 mg/L gas. • A perceivable spritz may be tasted at 800 mg/L CO2 (from 2.4 g/L malic).

Haze Formation• Visible haze in a white wine due to the growth of Oe. oeni above 300 mg/L.

Re-fermentation RulesBacteria

SO2, Alcohol & MLF

Oenococcus oeni suppression:

• free SO2 to 0.85 molecular at 12% EtOH

• free SO2 to 0.6molecular at 14% EtOH

SO2 & Sorbate Management

Oxygen Management

Skin Contact Time

Residual Nutrients

Temperature, pH & Browning

Bulk & Bottle Storage

Browning & Temperature

% of 50°F Cellar Life

Browning & pH

Dr. Vern SingletonProfessor of Enology EmeritusUC Davis

SO2 & Sorbate Management

Oxygen Management

Skin Contact Time

Residual Nutrients

Temperature, pH & Browning

Bulk & Bottle Storage

www.indianaquality.org

Bottle Storage and Aging

Whites better off at 32 to 40°F?

Wine Shipments

Temperature-controlled trucks that maintain a steady55 degrees will be used to ship to FedEx hubs.

Further Reading

Executive Summary

SO2

O2

°F