winemaking decisions and wine composition: overview linda f. bisson department of viticulture and...
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![Page 1: Winemaking Decisions and Wine Composition: Overview Linda F. Bisson Department of Viticulture and Enology University of California, Davis](https://reader036.vdocuments.site/reader036/viewer/2022062308/56649dbf5503460f94ab336a/html5/thumbnails/1.jpg)
Winemaking Decisions and Wine Composition: OverviewLinda F. BissonDepartment of Viticulture and EnologyUniversity of California, Davis
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EVERYTHING YOU DO HAS AN IMPACT
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Juice and Wine Processing
• Pre-fermentation Processing• Fermentation Management• Post-fermentation Processing• Aging
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Pre-Fermentation Processing
• Harvest Decisions• Crushing• Pressing• Temperature of each• Sulfite addition• Inoculation strategy• Microbial bioloads
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Juice/Must Treatments• Skin contact • Cold Soak• Clarification• Additions• Adjustments
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Skin Contact• Allowing juice to remain in contact
with skins and seeds• Increases extraction of material from
skins• Increases astringency• May be done at varying temperatures• Will occur during pressing operation
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Cold Soak
• Cold Soak: holding red must at low temperatures for an extended period of time prior to fermentation to increase extraction of components
• Impacts microbial flora
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Clarification• Removal of suspended particles in
juice• Can facilitate downstream processing• May be removing needed yeast
nutrients (over-clarifying)
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Juice Clarification• Natural (Gravity) Settling:
• Rack Juice from lees: results in loss of volume
• Batch and Continuous Drainers• To separate juice from solids • Control size of particles removed
• Centrifugation• Can lead to aeration of wine• May strip too many solids
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Juice Clarification• Filtration
• Juice may be difficult to filter• Flotation
• Use of fine suspension of gas (nitrogen) bubbles
• Suspended pulp becomes attached to bubbles and floats to surface allowing removal
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Juice/Must Additions• Nutrient additions
• Direct impacts on microbial growth• Indirect impacts on wine chemistry
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Juice/Must Additions
• Nutrient additions• Microorganisms
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Microorganisms
• Yeast: Saccharomyces cerevisiae or Saccharomyces bayanus: No limit on addition, typically no more than 106 cells/mL.
• Bacteria: Malolactic bacteria, generally Oenococcus oeni: Also no limit on addition, can be as high as 108 cells/mL
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Juice/Must Additions• Nutrient additions• Microorganisms• Enzyme additions
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Enzyme Additions• Amylases: breakdown complex
polysaccharides
• Cellulases: breakdown complex polysaccharides
• Pectinase: breakdown pectins
• Protease: breakdown of proteins
• Glycosidase: release of terpines
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Purpose of Enzyme Additions
• Increase yield• Facilitate settling• Release flavors• Prevent wine haze from forming later
in processing
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Juice/Must Additions• Nutrient additions• Microorganisms• Enzyme additions• Inert solids
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Inert Solids
• Settling aids to increase clarification of juice
• Increase solids content to facilitate yeast fermentation
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Juice/Must Additions• Nutrient additions• Microorganisms• Enzyme additions• Inert solids• Sulfur dioxide (SO2)
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Sulfur Dioxide
• Antioxidant: enzymatic• Antimicrobial• Stimulation of yeast• Bleaches red wine color
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Juice Additions• Nutrient additions• Microorganisms• Enzyme additions• Inert solids• Sulfur dioxide (SO2)• Dimethyl Dicarbonate (DMDC)
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Juice Additions• Nutrient additions• Microorganisms• Enzyme additions• Inert solids• Sulfur dioxide (SO2)• Dimethyl Dicarbonate (DMDC)• Ascorbic Acid: Antioxidant
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Juice Additions• Nutrient additions• Microorganisms• Enzyme additions• Inert solids• Sulfur dioxide (SO2)• Dimethyl Dicarbonate (DMDC)• Ascorbic Acid: Antioxidant• Oxygen
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Oxygen• Stimulates microorganisms• Required by yeast for optimal ethanol
tolerance• Stimulates oxidation reactions so
oxidation products can be removed early (does not always work!)
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Juice Additions• Nutrient additions• Microorganisms• Enzyme additions• Inert solids• Sulfur dioxide (SO2)• Dimethyl
Dicarbonate (DMDC)
•Ascorbic Acid: Antioxidant•Oxygen
•Water
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Acidity Adjustment• Increase acidity
• Tartaric and malic acid addition• Ion exchange
• Decrease acidity• Calcium carbonate (not below 6 g/L)• Ion Exchange
• Alter pH• Ion Exchange
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Post-Fermentation Operations:
• Clarity • Compositional adjustment• Stability • Style• Packaging
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IF EVERYTHING HAS AN IMPACT, HOW DO YOU DECIDE WHAT TO DO?
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Winery Trials
• Needs to be done with your equipment
• Needs to be done with your fruit• Needs to be controlled – meaning you
can reach a solid conclusion• Needs to be evaluated using your
subsequent processing strategy
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The Importance of Controls
• Minimizing number of impact variables
• Isolation of effects• Will dictate what question you are
really answering
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Today’s Program
• Pressing • Pressure and skin contact
• Oxygen treatment effects• Pre- and during fermentation
• Tannin management