wine making and malolactic fermentation

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wine making and malolactic fermentation
Son hong-seok
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Type of wine

• color-red, white, rose, yellow wine
• taste-sweet, dry
• Alcohol content-fortified, unfortified(below15)
• CO2-sparkling, still
• meal-appetizer, table, dessert
• Narrow meaning-grape wine
• Wide meaning-fruit wine (ex. Apple wine)

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Grape Ripening

• Color, sugar, acid, pH-It is important to decide
  harvest time
• 1.Sugar
• D-glucose and L-fructose-11 ratio
• First glucose consumption -most residual sugar
  fructose
• Alcohol(v/v)0.58X(Brix-2.1)Xdensity
• Each 1.7(w/v)1 alcohol(v/v)
• 2.Acid
• Tartaric acid is unique to vine. malic acid is
  exist in many fruit. At first 11 ratioa but
  malic acid decrease as ripening(later 31)
• Total titratable acid(mainly malic, tartaric acid
  )-315g/L
• Nomally grape pH2.93.8
• 3.Maturity
• Brix, TA, pH must be balanced.

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Destemming/Crushing

• Destemming-decrease tannin level and block green
  flavor
• Crushing-juice release
• 1.White grape
• After straight pressing (no crushing) sulfite
  addition-make a part oxidize and polymerize
  phenol(It seems to block later browning reaction
• 2.Red grape
• Separate free run wine and pressed wine?-used for
  flavor, body
• One man use stem-increase tannin level and
  complexity ..but?

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Sulfur Dioxide

• 1.antioxidant-prevent enzymatic oxidation by
  polyphenolic compound before fermentation and
  chemical oxidation in age and bottle
• 2.inhibit microbial spoilage
• 3.white wine-keep up fruitiness
• White-3060, red- 80ppm addition(rotten grape-
  more addition 50100, because aldehyde(SO2
  fixation)level high

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Skin Contact

• Skin contact decide type, character, aging period
  and quality of wine
• Skin contain flavor(cinnamic acid derivatives or
  flavonols group), pigment(anthocyanin),
  tannin(anthocyanin derivatives polymeric form or
  benzoic acid)
• High temp, alcohol, SO2, time-mant phenolic
  compound extraction
• Monomeric anthocyanin-extract first color pigment
  polymeric tannin molecule-extract later
• Carbonic maceration-fermentation without
  remove stem. You can gain light wine with good
  color and low tannin.
• Thermovinification-whole cluster is treated by
  hot air or steam. Because color polymerize and
  precipitate in bottom, long aged wine has no
  benefits

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Must Correction

• 1.Acidity problem
• deficiency-1.blending with other must
• 2.acid adjustment
• 3.ion exchange method(K to H)
• excess-1.blend with low acidity
• 2.using chemical(CaCO3,K2CO3)
• 3.ML fermentation
• 4.cold stabilization
• 2.Sugar-If sugar lever is low, you can addite
  sucrose or grape concentration.

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Fermentation

• 1.alcohol fermentation
• Yeast use half energy and loss the other half for
  heat energy.
• 2.stuck fermentation
• -oxizen, nutrient deficiency, yeast problem, low
  temperature
• 3.by-product
• -glycerol, methanol, higher alcohol, volatile
  acid, lactic acid, acetaldehyde, hydrogen
  sulfide
• 4.ML fermentation
• -red wine-good for complexity and increase
  bouquet. Inoculate ML stater after several days
  later alcohol fermentation

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Alcohol synthesis process

glucose ? Pyruvate ( CH3-C-COH)
Pyruvate decarborylase
CO2
Acetaldehyde (CH3-C-H)
NADHH
Alcohol dehydrogenase (CH3CH2-OH)
NAD
Ethanol
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Alcohol degradation process

Ethanol
Ethanol (CH3CH2OH) ? acetaldehyde (CH3-COH)
NAD
Alcohol dehydrogenase
NADHH
NAD
Acetaldehyde dehydrogenase
NADHH
Acetic acid (acetobater)
Acetate (CH3-COOH)
CoASHATP
Acetyl CoA synthetase
AMPppi
Acetyl CoA (CH3-COS-CoA)
(body)
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Concept of fermentation
sun Energy Green plant
6CO2 6H2O
C6H12O6(glucose) 6O2
gluconeogenesis
Alcohol synthesis
fermentation
2EtOH 2CO2 2ATP
O2 (respiration)
6CO2 6H2O 36ATP
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Fermentation

• Stopping fermentation
• 1. Deep cooling- below 10C
• 2. Natural stopping-later havested must(nutrition
  deficiency and high sucrose level do act
  inhibition factor. As alcohol content high,
  fermentation stop of itself)
• 3. Alcohol fortification-above 18
• Method of to prevent Refermentation
• 1. Yeast inhibitor-200250ppm? potassium-sorbate
• 2. Pasteurization-80C, short seconds
• 3. Sterile filtration-0.45micron filter, yeast
  mechanical removing

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Filtering and Blending

• two mechanism
• 1. electrical or cohesion force-absorb particle
  to filter texture(fiber pad)
• 2. size control of pores-membrane filter
• 3 type of filtration
• 1.Pad filter
• 2.Membrane filter
• 3.Mechnical separation
• Objection of blending
• 1. supplement demerit of wine?
• 2. enhancing complexity-increase quality

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Fining

• objection
• 1.help precipitation of Suspended meterial
• 2.decrease bad color and smell
• 3.prevent later cloudiness and for stabilization
• Principle
• 1.charge cancellation
• 2.absorbtion of the suspended particle
• Fining agent
• -Bentonite, Activated carbon, Gelatin, Egg white,
• PVPP

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Malolactic fermentation(MLF)?
Harvest
Crushing
Fermentation
Pressing
Aging
Filtering
Bottling
Study on the malolactic fermentation
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Malolactic Fermentation
Good for red wine but white wine ??

Using ML bacteria upper 20C
Decrease total titratable acidity(di-acid
mono-acid)

Inoculate ML stater after several days later
stating alcohol fermentation
Study on the malolactic fermentation
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ML-fermentation inhibition
1.Early racking
2.Early fining and filtering
3.Sulfur dioxide
4.The pH
5.Keeping and storing the wine in cellar
6.Membrane filtering

7.Chemical inhibition
Study on the malolactic fermentation
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Chemistry of MLF
Main product
HOOC-CH2-CHOH-COOH
CH3-CHCH-COOH CO2
L-malic acid
L-lactic
acid
NAD, Mn2
Lactic acid Bacteria (Lactobacillus, Pediococcus,
Leuconostoc)
By product
Sugar, citric acid, ect
acetic acid, diacetyl, acetoin,
2,3-butandiol, ect
Result of MLF

• Reduction of acidity acidity 1-3g/L ? , pH
  0.1-0.3 ?
• Flavor change diacetyl, acetoin,
  2,3-butandiol, volatile ester
• Microbial stability

Study on the malolactic fermentation
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Factors affecting MLF
Warmer condition Around 25C
Sensitive to low pH Higher then pH 3.4
Temp.
anaerobes bacteria (microaeraophilic bacteria)
pH
Oxygen
Factors Affecting MLF
MLF
Nutrient
SO2
Phenolics
Very effective inhibitor Less than 25ppm
Need vital nutrient (vitamin, glucose ect.)
Phenolic compounds Anthocyanin
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Chemistry of MLF
Wine color / Phenolic compounds / Malolactic
fermentation

• Phenolic compounds are very important factor of
  wine
• - directly related to wine color and quality
  (esp. red wine)
• - contribute to the organolectic characteristics
  of wine
• - act as antioxidant
• ?The chemical change of phenolic compounds during
  aging is very sensitive to many factors
• MLF decrease the color intensity and hue
• Color can be stabilized, particularly in barrels
  tannin-anthocyanin condensation
• MLF increase polymerization of tannin and
  anthocyanin
• Oxidative condensation during wine aging

Study on the malolactic fermentation
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LC chromatographic profile of the phenolic
compounds of wine(V. vinifera)
Gallic acid
Phenolic compounds of wine
Quercetin derivative
- Gallic acid - falvanol - catechin,
epicatechin - miricetin - tyrosol, trytopol
Procyanidin trimer
Tyrosol
tryptophol
Myricetin
quercetin
Study on the malolactic fermentation
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Influence of anthocyanin on MLF
Fig. Influence of free anthocyanin on the growth
of L. oenos(carr medium) (?) control (?)
anthocyanin
Fig. Influence of free anthocyanin and malvidin-
3-mG on the range of MLF (?) control (?)
antocyanin (?) malvidin-3-mG
Free anthocyanin showed a very limited effect
on the growth of L. oenos during the early growth
phase Also free anthocyanin had a effect on
malolactic fermation
Study on the malolactic fermentation
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Evolution of phenolic compounds during MLF
Table Concentration of phenolic compounds(mg1-1)
in the wine before and after MLF
Hydrocynamic derivatives dropped sharply until
they disappeared completely -gt increase the
free form Hydrolysis reaction affecting
hydrocinamic derivatives could be take place
during MLF trans-caffeic acid and
trans-p-coumaric acid come from the other
hydroxycinamic derivatives or anthocyanin by
lactic acid bacteria
Study on the malolactic fermentation
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Noble wine
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Winery in japan
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My first wine-Coreju-a