Alan Marks

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Cool Climate Winemaking Tools

• Alan Marks
• Scott Laboratories Ltd.

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Subtitled
Okay, were really talking about unripe grapes
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Topics to discuss

• Chemical Deacidification
• Acid reducing yeast strains
• Co-inoculation (yeast mlf bacteria)
• Red wine options
• Tannin use abuse
• Rosé production
• Sparkling Wine

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Defining Grape Quality

• Varietal aroma/flavour
• herbal, green gtgtgtgt jammy
• Skin tannin quality
• harsh, astringent gtgtgtgtgtsoft, supple
• Seed tannin development
• Brix, total acidity, pH
• Fruit condition and berry size

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Defining Wine Quality

• Clean, complex aromas flavours
• Fullness concentrated flavours
• Balance of acid/alcohol/residual sweetness
• Refinement, lack of harshness, astringency or
  bitterness
• Colour quality (intensity hue) in reds
• Long finish

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Chemical Deacidification

• Single salt
• potassium carbonate
• calcium carbonate
• potassium bicarbonate
• Double salt
• Acidex/Neoanticid
• generally preferred method for juices

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Single Salt Deacidification

• Only remove tartaric acid
• if high acid/high pH use calcium carbonate
• if high acid/low pH use potassium (bi)carbonate
• reduction of 1.0 g/L acid needs 0.9 g/L
• K-bicarbonate and 0.62 g/L K-carbonate
• beware calcium tartrate formation

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Double salt deacidification

• Keep same ration of tartaric malic
• Normally only used on must, not wine
• Part of the wine treated based on initial acid,
  final desired acidity and volume
• Treated fraction blended back into total

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Practical Considerations

• Always stir the must into the Acidex with mixing,
  NEVER in the reverse
• Added must into the vortex of a mixer
• Let precipitate for 4-24 hours
• higher brix musts take longer to react
• Separate crystals before adding back treated
  must, racking or filtering

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Acid Reducing Yeast Strains

• Schizosaccharomyces pombe (ProOenol)
• uses L-Malic as carbon source
• Lallemand 71B
• partially metabolizes L-Malic
• ML01 gmo yeast with MLF gene inserted
• low/no biogenic amines produced
• has to be present in large amounts to have MLF

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Coinoculation, Yeast MLB

• Prior History, mainly with red wines
• Bacteria grow slowly until yeast death phase
• Yeast growth not affected by bacteria
• Yeast autolysis gives bacteria nutrients
• Bacteria consume malic first, then citric,
  fumaric, then sugars if pH gt 3.5

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Coinoculation (cont.)

• German research with Riesling
• Diacetyl degraded by active yeast
• Final coinculated wines, fruitiness preserved
• For high pH reds
• Primary fermentation must complete

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Practical Considerations

• Dont use high SO2 producing yeast
• Bacteria added 1-2 days after yeast, when things
  start warming up
• MLB added at half normal rate
• Careful monitoring of fermentation, malic by
  chromatography and VA
• Sulfite added quickly after MLF completes

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Red Wine Production

• Fermentation Tannins
• Proanthocyanidins (from grapes)
• Ellagic Tannins
• Blends of above two
• Gallotannins (from oak galls)
• Aging /Finishing Tannins
• Some fermentation tannins can be used for aging
  finishing

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Tannin Benefits

• Help stabilize colour
• Enhance structure (mouthfeel)
• Inhibit laccase activity (grapes with botrytis)
• Enhance aging potential

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Inactivated Yeast Products

• Main use is bodybuilding whites reds
• Opti-White, Opti-Red, Noblesse, Boosterrouge
• Provide polysaccharides for binding with grape
  polyphenolics
• rounder mouthfeel
• color intensity
• Peptide products
• Biolees, Biolees instant

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Rosé Winemaking--Goals

• Stable, pleasant colour, no orange hues
• Bright fruit aromas, no vegetal notes
• No sulfur odours/flavours (H2S Co.)
• Good mouthfeel, low astringency

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Rosé Winemaking Key Points

• SO2 to crushed grapes at 40 ppm total
• Ascorbic acid 50 ppm to juice after pressing
• Initial juice 150 NTU or lower
• Choose low sulfur odour producing yeast strain
• Rehydrate yeast with sterols (GoFerm, Dynastart)
• Add nutrient (Fermaid O) to juice at
  inoculation, rate of 20-30 g/hl
• Add inactive yeast product (OptiWhite,
  BoosterBlanc) to juice at time of inoculation

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Rosé Key Points cont.

• Add 6 mg/l oxygen (macro) at 2 brix depletion
  from the starting brix
• Add 6 mg/l oxygen (macro) at 4 brix depletion
• Add nutrient 40-80 g/hL at 7 brix depletion
• Keep temp. at 16-18 C from 17 brix to 0 brix
• Regular mixing (Guth or pumpover, no O2)
• Add SO2 20-40 ppm and ascorbic acid 50 ppm right
  after dryness and rack 24 hrs after.

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Thanks for your attention and to the WIGA for
this invitation!
Alan Marks Scott Laboratories Technical Sales
Representative phone [phone] fax
250-769-9477 cell 250-859-6466 amarks_at_scottlabslt
d.com