virginia mouthfeel meeting, july 15 th 2003 winemaking fermentation techniques and mouthfeel: an icv...

VIRGINIA Mouthfeel Meeting, July 15th 2003VIRGINIA Mouthfeel Meeting, July 15th 2003

Winemaking Fermentation Techniques and

Mouthfeel: An ICV Perspective

Dominique DELTEIL

Winemaking Fermentation Techniques and

Mouthfeel: An ICV Perspective

Dominique DELTEIL


ICV Guidelinefor

MouthfeelManagement

ICV Guidelinefor

MouthfeelManagement


Presentation planPresentation plan

– ICV Guideline for Mouthfeel Management• The Sensory Tools : sensory method, database,

reference profiles• Chemical background of ICV sensory descriptors• Enzymes, Yeast, Nutrients and Cap Management :

‘Good Practices’ to manage Mouthfeel Profile

– ICV Practical Consulting Testimony for :– Grape ripening

– Enzymes,

– Yeast,

– Nutrients,

– Cap Management

– ICV Guideline for Mouthfeel Management• The Sensory Tools : sensory method, database,

reference profiles• Chemical background of ICV sensory descriptors• Enzymes, Yeast, Nutrients and Cap Management :

‘Good Practices’ to manage Mouthfeel Profile

– ICV Practical Consulting Testimony for :– Grape ripening

– Enzymes,

– Yeast,

– Nutrients,

– Cap Management


First Key Point in

Guideline : a tool to

measure the

progress and guide

the process


Let’s try to speak

the same

language when

talking about

mouthfeel

Otherwise, we are no longer referring to consulting anymore. It is just a ‘guru’ attitude that is out of ICV Consulting Good Practice Guideline.

Otherwise, we are no longer referring to consulting anymore. It is just a ‘guru’ attitude that is out of ICV Consulting Good Practice Guideline.


What is ICV Mouthfeel ?What is ICV Mouthfeel ?

• A Quantified Descriptive Sensory Analysis Profile (QDSAP)

• With 6 descriptors : – A precise procedure with :

• A fixed and measured order • A fixed rhythm, in order to standardize the

wine/saliva/mucosis interactions, and therefore improve repeatability

• A Quantified Descriptive Sensory Analysis Profile (QDSAP)

• With 6 descriptors : – A precise procedure with :

• A fixed and measured order • A fixed rhythm, in order to standardize the

wine/saliva/mucosis interactions, and therefore improve repeatability


The 6 Descriptors of ICV Mouthfeel Profile (Red wines)The 6 Descriptors of ICV Mouthfeel Profile (Red wines)

0

4

Ech

elle

AS

DQ

1. Foremouth volume 2. Acidity 3. Tannic Intensity

4. Astringency 5. Dryness 6. Bitterness

0

4

Ech

elle

AS

DQ



Measured Order of the 6 descriptorsMeasured Order of the 6 descriptors

1122

3344

55 66


Some

examples of

Mouthfeel

Profiles

A quick glance to form a picture of the different profiles possible

A quick glance to form a picture of the different profiles possible


ICV Mouthfeel of a so-called « round, big, good tannin » or Ultra Premium Red wine

ICV Mouthfeel of a so-called « round, big, good tannin » or Ultra Premium Red wine

11 22 3344 55 66

0

4

Ech

elle

AS

DQ



0

4

Ech

elle

AS

DQ



High foremouth sensations and low aggressive final sensationsHigh foremouth sensations and low aggressive final sensations


ICV Mouthfeel of a so-called « thin, hollow, green tannin » redICV Mouthfeel of a so-called « thin, hollow, green tannin » red

11 22 3344 55 66

0

4

Ech

elle

AS

DQ



0

4

Ech

elle

AS

DQ



Low foremouth sensations and high aggressive final sensationsLow foremouth sensations and high aggressive final sensations


ICV Mouthfeel of a so-called « tannic, over-extracted » redICV Mouthfeel of a so-called « tannic, over-extracted » red

11 22 3344 55 66

0

4

Ech

elle

AS

DQ

1. Fore mouth volume 2. Acidity 3. Tannic Intensity

4. Astringecy 5. Dryness 6. Bitterness

0

4

Ech

elle

AS

DQ

1. Fore mouth volume 2. Acidity 3. Tannic Intensity

4. Astringecy 5. Dryness 6. Bitterness

Low foremouth sensations and high mid-palate + high final aggressive sensationsLow foremouth sensations and high mid-palate + high final aggressive sensations


ICV Mouthfeel of a so-called « Brett- killed great Cab » redICV Mouthfeel of a so-called « Brett- killed great Cab » red

11 22 3344 55 66

0

4

Ech

elle

AS

DQ



0

4

Ech

elle

AS

DQ



Very dry and bitter in the back of the mouth + metallic sensationsVery dry and bitter in the back of the mouth + metallic sensations

++


From

our database :

1) Conform,

2) Limit and

3) Non-conforming

Profiles

Quick glance to have a picture of the different profiles possible

Quick glance to have a picture of the different profiles possible


Consulting Guideline:

it is not a question of

good / evil,

but a

conform/non conform

commercial position


0

1

2

3

4

ICV

Sca

le

1. Foremouth volume 2. Acidity 3. Tannic Intensity4. Astringency 5. Dryness 6. Bitterness

0

1

2

3

4

ICV

Sca

le


ICV Sensory Positionning of Commercial Wines.Ultra Premium Reds. Structured scale with 4 levels. From : Delteil, 2001

ICV Sensory Positionning of Commercial Wines.Ultra Premium Reds. Structured scale with 4 levels. From : Delteil, 2001

Mouthfeel Conforms Mouthfeel Conforms

Mouthfeel on the Limit

Mouthfeel on the Limit

Mouthfeel Non-conformingMouthfeel

Non-conforming

Easy-to-remember profiles that can be referred to during maceration or agingEasy-to-remember profiles that can be referred to during maceration or aging


A Chemical

Background of ICV

Sensory

Descriptors

Volume&

Bitterness

Volume&

Bitterness


In the following slides:

« + correlation » means:

same trend

« - correlation » means:

contrary trend

(+) doesn’t mean « good »

(-) doesn’t m

ean « evil »

Let’s leave « good » and « evil » judgements to consumers and wine writers!

Let’s leave « good » and « evil » judgements to consumers and wine writers!


Foremouth Volume: main compounds involvedForemouth Volume: main compounds involved

• Ethanol: + (up to 14%vol)• Polysaccharides from grape, yeast, bacteria & oak: +• Sugar: +• Acids, salts: + (until a certain level and according to other

elements)• Glycérol ?

(a myth… just a short sweet peak in the mid-palate and a higher dryness in the finish)

• Volatile compounds with ripe, sweet smell: + (the portion of those compounds that stays in solution in the wine has a smooth impact on the mouth mucosis).

• Sulphur off-flavours: - (the portion of these compounds that stays in solution in the wine has an agressive and « cold » impact to the mouth mucosis).

• Ethanol: + (up to 14%vol)• Polysaccharides from grape, yeast, bacteria & oak: +• Sugar: +• Acids, salts: + (until a certain level and according to other

elements)• Glycérol ?

(a myth… just a short sweet peak in the mid-palate and a higher dryness in the finish)

• Volatile compounds with ripe, sweet smell: + (the portion of those compounds that stays in solution in the wine has a smooth impact on the mouth mucosis).

• Sulphur off-flavours: - (the portion of these compounds that stays in solution in the wine has an agressive and « cold » impact to the mouth mucosis).


Foremouth Volume: sensory interferencesForemouth Volume: sensory interferences

• Influence of all the other descriptors:– A physiological influence (the sensation step of ASDQ):

for example, a high acidity interferes during the measurement of the Foremouth Volume, usually lowering the sensation (of what we perceive)

– A psychological (the translation step of ASDQ): for example, herbaceous mouth aromas pushes to lower the Volume mark, even when the sensation was the same

• General trend: Foremouth Volume and Bitterness have a negative correlation (when Volume is high, generally bitterness is low)

• Influence of all the other descriptors:– A physiological influence (the sensation step of ASDQ):

for example, a high acidity interferes during the measurement of the Foremouth Volume, usually lowering the sensation (of what we perceive)

– A psychological (the translation step of ASDQ): for example, herbaceous mouth aromas pushes to lower the Volume mark, even when the sensation was the same

• General trend: Foremouth Volume and Bitterness have a negative correlation (when Volume is high, generally bitterness is low)


Bitterness: main compounds involvedBitterness: main compounds involved

• Ethanol: + (amplifies the impact of bitter compounds)• Sugar:- • Grape Tannins and Oak Tannins: +• Acids (mostly the malic acid) : +• Sulphur aromas: ++ • Certain volatile compounds (those that give ripe, fruity,

spicy aromas) : - (physiological and psychological reasons)

• Yeast in suspension (wine just stirred): +• Polysaccharides from grape, yeast, bacteria or oak: -

• Ethanol: + (amplifies the impact of bitter compounds)• Sugar:- • Grape Tannins and Oak Tannins: +• Acids (mostly the malic acid) : +• Sulphur aromas: ++ • Certain volatile compounds (those that give ripe, fruity,

spicy aromas) : - (physiological and psychological reasons)

• Yeast in suspension (wine just stirred): +• Polysaccharides from grape, yeast, bacteria or oak: -


Bitterness: sensory interferencesBitterness: sensory interferences

• Strong influence of – Acidity: +, – Sulphur, chemical and herbaceous aromas: +

• Strong influence of – Acidity: +, – Sulphur, chemical and herbaceous aromas: +


Winemaking challengesWinemaking challenges

• Analysis of the situation:– High risks of sulphur aromas produced by the yeast because

of low nutrients and high osmotic shock: producing dryness and bitterness sensations

– High ethanol enhancing dryness and bitterness

• Strategy to follow:– Developp and stabilize as much as possible all elements that

limit dryness and bitterness: polysaccharides and compounds with ripe aromas

– Limit as much as possible the production and stabilization of all agressive (astringency and dryness) and bitter compounds

• Explore all possibilities and make consistent choices throughout the process

• Analysis of the situation:– High risks of sulphur aromas produced by the yeast because

of low nutrients and high osmotic shock: producing dryness and bitterness sensations

– High ethanol enhancing dryness and bitterness

• Strategy to follow:– Developp and stabilize as much as possible all elements that

limit dryness and bitterness: polysaccharides and compounds with ripe aromas

– Limit as much as possible the production and stabilization of all agressive (astringency and dryness) and bitter compounds

• Explore all possibilities and make consistent choices throughout the process


Ripening, Enzymes,

Yeast,

Nutrients and

Cap Management

effects on

Mouthfeel

AgeabilityAgeability


Chardonnay simplified profilesChardonnay simplified profiles

• Complete maturity : – Goals to be reached to achieve return on investment on

strong enological potential vineyard blocks.– To elaborate higher end wines with foremouth volume,

aromatic complexity, good length.– Ability to be fermented and aged in barrel.

• Minimum commercial maturity– Goals to be reached for mid range vineyard blocks.– Fruity wines, without agressive mouthfeel.

• Complete maturity : – Goals to be reached to achieve return on investment on

strong enological potential vineyard blocks.– To elaborate higher end wines with foremouth volume,

aromatic complexity, good length.– Ability to be fermented and aged in barrel.

• Minimum commercial maturity– Goals to be reached for mid range vineyard blocks.– Fruity wines, without agressive mouthfeel.


Chardonnay simplified profilesChardonnay simplified profiles

1

2

3

4C

olo

r

Des

tem

min

gca

pac

ity

Sw

eet (

pu

lp)

Aci

dity

(pu

lp)

Her

bac

eou

s

Fru

ity (p

ulp

)

Aci

dity

(ski

n)

Her

bac

eou

s(s

kin

)

Co

lor

(see

ds)

Minimum commercial maturity Complete maturity


Maceration enzymes: main influences (1)Maceration enzymes: main influences (1)

• Direct hydrolysis of polysaccharides (pulp and skin): early, greater level of stable macromolecules in the colloidal network, and then more interesting interactions with ripe aromas

• Early liberation of the sensorically interesting tannins: the hydrophiles ones. In ripe grapes, they are already integrated in a polysaccharide colloidal matrix: early stabilization in a less sensory aggressive form (medium-length chain)

• Direct hydrolysis of polysaccharides (pulp and skin): early, greater level of stable macromolecules in the colloidal network, and then more interesting interactions with ripe aromas

• Early liberation of the sensorically interesting tannins: the hydrophiles ones. In ripe grapes, they are already integrated in a polysaccharide colloidal matrix: early stabilization in a less sensory aggressive form (medium-length chain)


Maceration enzymes main impacts (2)Maceration enzymes main impacts (2)

• Direct action on limiting sulphur off- flavour production during fermentation: a clear experimental trend (Why? Earlier yeast access to certain nutrients? Early interaction between sulphur compounds and grape polysaccharides?)

• Indirect action on sulphur off-flavours and herbaceous aromas: easier and more efficient racking directly after maceration, with good and early elimination of heavy ‘vegetal’ lees

• Direct action on limiting sulphur off- flavour production during fermentation: a clear experimental trend (Why? Earlier yeast access to certain nutrients? Early interaction between sulphur compounds and grape polysaccharides?)

• Indirect action on sulphur off-flavours and herbaceous aromas: easier and more efficient racking directly after maceration, with good and early elimination of heavy ‘vegetal’ lees


So, logically …

considering ICV

descriptors

chemical

background


0

1

2

3

4

ICV

Sca

le


0

1

2

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ICV

Sca

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Effects of maceration enzymes on mouthfeel profiles in reds. ICV Guideline based on 15 years experimentation and experience

Effects of maceration enzymes on mouthfeel profiles in reds. ICV Guideline based on 15 years experimentation and experience

No Maceration Enzymes

No Maceration Enzymes

Maceration Enzymes

Maceration Enzymes

+ cleaner aromas & more stable colour+ cleaner aromas & more stable colour


Yeast main possible impacts: selected enological yeast variability (1)


• Better resistance to juice stress (high sugar, very low nutrients, high ethanol) – Less production of sulphur compounds– Less production of VA– Less space left for Brettanomyces and Co

developpment at the end of fermentation

• Better answer to modern demands– Less SO2 production, giving a better sequence

of malolactic directly after alcoholic fermentation

• Better resistance to juice stress (high sugar, very low nutrients, high ethanol) – Less production of sulphur compounds– Less production of VA– Less space left for Brettanomyces and Co

developpment at the end of fermentation

• Better answer to modern demands– Less SO2 production, giving a better sequence

of malolactic directly after alcoholic fermentation




• More mannoprotein produced during active fermentation and during aging with light lees: – Earlier development of a stable wine colloidal

network (polysaccharides + pigments + tannins)

– More and early interactions with ripe aroma compounds from the grapes and from the yeast (more stable and sweeter aromatic expression)

– Better sensory integration of very high ethanol concentration

• More mannoprotein produced during active fermentation and during aging with light lees: – Earlier development of a stable wine colloidal

network (polysaccharides + pigments + tannins)

– More and early interactions with ripe aroma compounds from the grapes and from the yeast (more stable and sweeter aromatic expression)

– Better sensory integration of very high ethanol concentration


So, logically …

considering ICV

descriptors

chemical

background


0

1

2

3

4

ICV

Sca

le


0

1

2

3

4

ICV

Sca

le


Possible trends between selected yeast in reds. ICV guideline based on 20 years of experiments and experience

Possible trends between selected yeast in reds. ICV guideline based on 20 years of experiments and experience

70’s yeast selection made on basic parameters

70’s yeast selection made on basic parameters

Selection made to achieve today’s Ultra- Premium wine

conformity

Selection made to achieve today’s Ultra- Premium wine

conformity

+ richer, cleaner aromas & more stable colour + limiting Atypical Aging in whites

+ richer, cleaner aromas & more stable colour + limiting Atypical Aging in whites


Yeast Nutrients possible impacts : nutrients containing inactivated yeast

Yeast Nutrients possible impacts : nutrients containing inactivated yeast

• Better complete nutrient and yeast membrane status:– Less production of sulphur compounds (because

there is no enhancement of amino acid starvation in nitrogen-depleted juices : the opposite of the situation when only ammonia salts are added)

– Less production of VA

• Release of yeast mannoproteins:– Balance the chemical aromas and dryness due

to the assimilation of ammonia salts– Better sensory integration of very high ethanol

concentrations

• Better complete nutrient and yeast membrane status:– Less production of sulphur compounds (because

there is no enhancement of amino acid starvation in nitrogen-depleted juices : the opposite of the situation when only ammonia salts are added)

– Less production of VA

• Release of yeast mannoproteins:– Balance the chemical aromas and dryness due

to the assimilation of ammonia salts– Better sensory integration of very high ethanol

concentrations


So, logically …

considering ICV

descriptors

chemical

background


0

1

2

3

4

ICV

Sca

le


0

1

2

3

4

ICV

Sca

le


Effects of Yeast Nutrients on Mouthfeel profiles in reds. ICV guideline based on 10 years of experiments and experience

Effects of Yeast Nutrients on Mouthfeel profiles in reds. ICV guideline based on 10 years of experiments and experience

DAP additionsDAP additions Fermaid additionsFermaid additions

+ riper, cleaner aromas+ riper, cleaner aromas


The Délestage:

complete procedure

with key-point

details


Délestage. PreparationDélestage. Preparation

Délestage can be started as soon as the cap is formed. Délestage is also nteresting during cold soak (with little air addition)

Délestage can be started as soon as the cap is formed. Délestage is also nteresting during cold soak (with little air addition)


First tank is completely drained. An open jet in a bucket allows a true juice oxygenation : 2 to 4 mg/liter dissolved oxygen

First tank is completely drained. An open jet in a bucket allows a true juice oxygenation : 2 to 4 mg/liter dissolved oxygen

Some other systems can give a similar efficiency in adding dissolved oxygen

Some other systems can give a similar efficiency in adding dissolved oxygen

Délestage. Step #1Délestage. Step #1Notes:

1= yeast at the bottom of the tank

2= fermenting juice not in contact with the pomace

3= pigment and tannins concentrated juice below the pomace : low extraction, low stabilization

4= juice bathing the pomace

5= emerged pomace : no juice contact

Notes:

1= yeast at the bottom of the tank

2= fermenting juice not in contact with the pomace

3= pigment and tannins concentrated juice below the pomace : low extraction, low stabilization

4= juice bathing the pomace

5= emerged pomace : no juice contact


CO2

Délestage. Step #1 (cont.)Délestage. Step #1 (cont.)

Complete draining of the first tank is a key point of délestage. The most concentrated juice (the juice just below the cap) is renewed and oxygenated.A pumping over does not renew this juice. A punching down renews it, but does not oxygenate it.

Complete draining of the first tank is a key point of délestage. The most concentrated juice (the juice just below the cap) is renewed and oxygenated.A pumping over does not renew this juice. A punching down renews it, but does not oxygenate it.


Complete draining of the cap achieves the diffusion goals : extracts the most interesting grape macromolecules. Complete aeration brings stabilisation, tannin « coating / enrobage » and sulfur off-flavor management

Complete draining of the cap achieves the diffusion goals : extracts the most interesting grape macromolecules. Complete aeration brings stabilisation, tannin « coating / enrobage » and sulfur off-flavor management

Délestage. Step #2Délestage. Step #2


The return of the juice is done with high flow and low pressure (flooding), to avoid mechanical action on the cap. It is not necessary to look for a complete cap bathing

The return of the juice is done with high flow and low pressure (flooding), to avoid mechanical action on the cap. It is not necessary to look for a complete cap bathing



When the cap stays together, it percolates through the juice or the wine. In other situations, it « melts » in the juice giving also excellent juice / cap exchanges, without violent extractions

When the cap stays together, it percolates through the juice or the wine. In other situations, it « melts » in the juice giving also excellent juice / cap exchanges, without violent extractions



Early Délestage main impacts (1)Early Délestage main impacts (1)

• More liberation of grape polysaccharides (pulp and skin): early and higher level of stable macromolecules in the colloidal network, and also greater interaction with ripe aromas

• Early and intense liberation of the most sensorically interesting tannins: the hydrophilic ones. In ripe grapes, they are already integrated in a polysaccharide colloidal matrix: early stabilization in less sensory agressive forms (medium length chain)

• More liberation of grape polysaccharides (pulp and skin): early and higher level of stable macromolecules in the colloidal network, and also greater interaction with ripe aromas

• Early and intense liberation of the most sensorically interesting tannins: the hydrophilic ones. In ripe grapes, they are already integrated in a polysaccharide colloidal matrix: early stabilization in less sensory agressive forms (medium length chain)


Early Délestage main impacts (2)Early Délestage main impacts (2)

• Direct action on limiting sulphur off- flavour production during fermentation: complete yeast stirring, oxygen available for all yeast, physical stripping of early production of H2S

• Direct action on limiting sulphur off- flavour production during fermentation: complete yeast stirring, oxygen available for all yeast, physical stripping of early production of H2S


So, logically …

considering ICV

descriptors

chemical

background


0

1

2

3

4

ICV

Sca

le


0

1

2

3

4

ICV

Sca

le


Effects of Délestage on Mouthfeel profiles in mediterranean reds. ICV Guideline based on 10 years experimentation and experience

Effects of Délestage on Mouthfeel profiles in mediterranean reds. ICV Guideline based on 10 years experimentation and experience

Only pumping over, 15 days maceration

Only pumping over, 15 days maceration

7 Délestages during a 15 days maceration

7 Délestages during a 15 days maceration

+ riper, cleaner aromas & more stable colour (with the same analytical amount of polyphenols)+ riper, cleaner aromas & more stable colour (with the same analytical amount of polyphenols)


Some

considerations on

Ageability


Common sense statementsCommon sense statements

• A well positioned wine answers its segment standards as soon as released : a minimum drinkability.

• The « good to drink starting 2015-2030 » is an ultra small niche position.

• A well positioned wine answers its segment standards as soon as released : a minimum drinkability.

• The « good to drink starting 2015-2030 » is an ultra small niche position.


Common sense statements (2)Common sense statements (2)

Ageability is a segmented concept : • mid priced wine from rather high yield

vines : – get the maximum quality attributes at release– keep a certain quality level through the whole

shelf life

• high priced wine from highly concentrated grapes– get an acceptable level of drinkability at release– develop positive attributes through time

Ageability is a segmented concept : • mid priced wine from rather high yield

vines : – get the maximum quality attributes at release– keep a certain quality level through the whole

shelf life

• high priced wine from highly concentrated grapes– get an acceptable level of drinkability at release– develop positive attributes through time


Sulphur

compounds and

macromolecules :

technical key points

for ageability

Sulphur

compounds and

macromolecules :

technical key points

for ageability


Sulphur compoundsSulphur compounds

• Always interfering with the perception of fruit characters : aromas and flavors

• Sulphur off-flavors are forever ! Always changing but still there

• « Reduction » never preserves your wine from oxidation and too quick aging.

• Big sensory synergy with Atypical Aging

• Always interfering with the perception of fruit characters : aromas and flavors

• Sulphur off-flavors are forever ! Always changing but still there

• « Reduction » never preserves your wine from oxidation and too quick aging.

• Big sensory synergy with Atypical Aging


MacromoleculesMacromolecules

• Mostly polysaccharides– From grapes– From yeast (while living and during aging on lees)– From bacteria

• Some are very chemicaly stable : RGII, mannoproteins, glucans.

• Participating in interactions (non classical chemical bindings) with many important compounds. Starting in the grape : ultimate hypothesis for « tannin ripening in the grape »

• Mostly polysaccharides– From grapes– From yeast (while living and during aging on lees)– From bacteria

• Some are very chemicaly stable : RGII, mannoproteins, glucans.

• Participating in interactions (non classical chemical bindings) with many important compounds. Starting in the grape : ultimate hypothesis for « tannin ripening in the grape »


Some winemaking trends to get ageability (1)Some winemaking trends to get ageability (1)

• The sources of grape polysaccharides : – First : ripe pulp– Second : ripe skin– Seeds ?

• Get grape and yeast polysaccharides in the juice before or while reactive compounds are extracted and may react too much. The goal : to avoid excessive polymerization of tannins.– Enological enzymes on fresh grapes– Diffusion with little alcohol in reds– Avoid mechanical extraction : favour diffusion of easy

to diffuse polysaccharides

• The sources of grape polysaccharides : – First : ripe pulp– Second : ripe skin– Seeds ?

• Get grape and yeast polysaccharides in the juice before or while reactive compounds are extracted and may react too much. The goal : to avoid excessive polymerization of tannins.– Enological enzymes on fresh grapes– Diffusion with little alcohol in reds– Avoid mechanical extraction : favour diffusion of easy

to diffuse polysaccharides


Some winemaking trends to get ageability (2)Some winemaking trends to get ageability (2)

• Take polysaccharides from yeast as much as possible– While living = choose the right strains– While dead = stirring. Start during active fermentation.

• Note : Some strains do not bring interesting « ageability » polysaccharides

• Take polysaccharides from MLB. To keep fruit : better effect than some grams of malic acid. Better prevention of AA (atypical aging)

• Take polysaccharides from yeast as much as possible– While living = choose the right strains– While dead = stirring. Start during active fermentation.

• Note : Some strains do not bring interesting « ageability » polysaccharides

• Take polysaccharides from MLB. To keep fruit : better effect than some grams of malic acid. Better prevention of AA (atypical aging)


That’s all

folks...

That’s all

folks...

virginia mouthfeel meeting, july 15 th 2003 winemaking fermentation techniques and mouthfeel: an icv...

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