Christian BUTZKE Professor of Enology PURDUE · P. Ribereau-Gayon . Seed Removal . Cap Management ....

Christian BUTZKE Professor of Enology

PURDUE

- and its Challenges in Processing


The U.S. Wine Industry:

• 8,000 wineries

• 30,000 grape growers

• 1,000,000 acres of vineyards

• $ 4 billion crop value (grapes)

• $ 12 billion value-added products (wine)

• $ 162 billion economic impact www.ngwi.org

The wine business

is a cruel and shallow money trench,

a long-stemmed hallway

where thieves and pimps run free

and the weak die like dogs ...

So You Wannabe a Wine Industry Supplier?

Dr. Hunter S. Thompson, modified

Modern Wineries

Rank Company Production (gal) Sales (Cases) Research Donation ($)

1. E. & J. Gallo 159,000,000 67,000,000 255,000

2. The Wine Group 133,000,000 56,000,000 21,164

3. Constellation 109,000,000 46,000,000 145,181

4. Bronco Wine Co. 80,000,000 34,000,000 240,000

5. Treasury Est. 43,000,000 18,000,000 50,301

Top 5 US Wineries

www.winebusiness.com and www.avf.org

= 78% of Production/Sales

White Wine: (Destem – Crush) – Press – Ferment Juice Red Wine:

Destem – Crush - Ferment Must - Press

Basic Winemaking:

@80°F to 90°F

@55°F to 65°F


1. Fruit Handling and Sorting Options 2. Evolution of the Wine Press 3. Flash Détente & Thermovinifications 4. Fermentor Types & Cap Management 5. MicroOxygenation/Oxidation 6. Alcohol and Off-Odor Removal 7. Bottling and Closure Options 8. Plant Sanitation, Ozone Safety & CIP/SIP 9. Post-Processing Provenance

Select Examples:


Gentle Fruit Handling

Hand Loading Hand Picking

Pre-Destem Sorting

To Destemmer

Destemmers

Destemmer and/or Crusher

Whole Berry Option

Berry Sorting

R. Boulton, UC Davis Ripeness Variation

Brix 20.0 - 21.1 21.1 - 22.1 22.1 - 23.0 23.0 - 24.9

Range: 20 - 25

Mean: 22.1 +/- 0.9

Ripeness Variation R. Boulton, UC Davis

Destemming/Crushing

Destemmer

Crusher

Crusher


Select Examples:


Basket Press (ancient)

Wine Press

Classic Wooden Basket Press

Wine Press

Stainless Basket Press

Wine Press

Membrane Press

Wine Press

Wine Press Vaslin-Bucher XPro 5

Membrane Press

... we use Whole Cluster Pressing for our Chardonnay ...

... our Traminette had Skin Contact for 6 hours ...

Skin contact in press

Membrane Press Vaslin-Bucher XPro “5”

Press volume: “5” hL 132 gal

Whole cluster: 660 lb 0.3 tons

Crushed (with free run): 1,200 lb 0.6 tons

Crushed (free run drained): 2,400 lb 1.2 tons

Tilted Plate Press

Tilted Plate Press

www.coquardpresses.com/fonctionnement-uk.php

Free-run (Juice)

Press Juice

Floatation vs Settling

vs


Select Examples:


Concentration/Extraction Techniques

1. Saignée (Bleeding)

2. Passito (Drying)

3. Botrytis (Dehydration)

4. Icewine (Freezing)

5. Thermovinification (Heating)

• Flash Détente (Heating+Vaccum)

Saignée Bleeding Juice

Draining of 5-25% of free-run juice right after crushing of red grapes

Passito Controlled Drying

Temperature-controlled drying e.g., at 100°F for 1 to 2 days

Dehydration of berries via perforation of cell walls by Botrytis cinerea mold

Botrytis Microbial Dehydration

Freezing of the berry’s water at 16-20°F and pressing of partially frozen berries

Icewine Partial Freezing

Thermonvinification Flash Détente

www.viticulture-oenologie-formation.fr

Heating of red must (176 to 200°F) followed by vacuum expansion and cooling to 82 to 90°F.


Select Examples:


Stainless Steel Tank Fermentation

... Barrel Fermentation aided integration of fruit aromas

and oak flavors ...

Red Wine Color

Berry: 100% in skin 0% in seeds 0% in pulp Wine: 25% Cabernet 15% Pinot Noir

Extraction vs. Stability

Anthocyanins

Cap Management

CAP

counter weight nozzle

flexible hose

pump racking valve

sprinkler arm

SKINS +

SEEDS

JUICE

SEEDS

Punch down Cap Management

Pump over Cap Management

Rack-and-Return aka Délestage

Automatic Punch down Cap Management

Alternative Fermentors

Open Top Rotary

Alternative Fermentors

Dedicated Pump-Over Setup

Color vs. Tannin Extraction

Anthocyanins (g/L)

Tannins (g/L/6.25)

P. Ribereau-Gayon Skin contact time (days)

Seed Removal Cap Management

Aesthetics

Aesthetics vs Temperature Control

Cap Management Technique

Does it matter?

Winemaking Techniques Impact on Polymeric Color

0 2 4 6 8

Lodi

Paso Robles

Sonoma

Monterey

HPLC Absorbance

Heat at the End

Rotary/Enzyme

Extended Maceration

Oak Tannins

Control

A. Waterhouse, UC Davis


Select Examples:


Wine Aging

Application Advertisement:

MicroOxygenation

Oxygen Basics

Air-O2 solubility (68˚F): 8 mg/L

Air headspace (6mL) @ bottling 1.6 mg/L Uptake via topping (per year): 20 mg/L Uptake per racking: 20 mg/L Uptake via cork (per year): 0.1 mg/L

Total O2 update capacity: 4,000+ mg/L Optimum O2 uptake: 60 to 130 mg/L

MicroOxygenation

www.oenodev.com

MicroOxygenation

MicroOxidation?

1. Mixing/diffusion in tank vs column of bubbles

2. Delayed/indirect reactions and quality control

3. Destruction of aromas

4. Production of disulfides-related off-odors

5. Encouragement of spoilage organisms

6. Limiting aging potential

Concerns:


Select Examples:


Alcohol Removal

1. Reverse Osmosis + +

2. Spinning Cone - +

3. Osmotic Distillation - +

Options: Press Temp

Reverse Osmosis

• Alcohol

• Volatile Acidity (w/ Ion Exchange)

• 4-Ethylphenol/guaiacol ?

• Oxidative Aroma (Aldehydes) ?

• Reduced Aroma (Sulfides) ?

Removal options:

Reverse Osmosis

pore size (nm) smallest largest

No absolute cut-off!

Ethyldecadienoate 196 Oak Lactone 156 Vanillin 152 4-Ethylphenol 122 2-Phenylethanol 122 Methoxypyrazine 110 Ethylacetate 88 Diacetyl 86 Molecular SO2 64 Acetic acid 60 Ethanol 46 CO2 44 Water 18

Molecular Weights:

Reverse Osmosis


Select Examples:


Bottling

vs

Commercial Bottling

60 spouts: 10,000 bottles/h 1 spout: 240 bottles/h

Bottling under Nitrogen

Oxygen Pickup at Bottling

Added Added Added at the filler via headspace Total O2

Gravity flow filler only 6.60 1.40 8.00

Removed Removed Removed at 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%

Glass QC

“Cork Taint”

Cl

Cl

Cl

OCH 3

TCA

= musty, moldy off-odor

2,4,6 Trichloroanisole

Closures: Corks

Cork Taint

T’ain’t the bottle

T’ain’t the wine

Natural Bark Corks

New 60 Years 25 Years 3 Years

The End of Corks?

$150 per bottle in 1998!

Closure Statistics


Select Examples:


Sources of Contamination

Winery Sanitation Chlorine

Cl

Cl

Cl

OCH 3

TCA

Barrel Sanitation and Storage “no rinsing after the sanitation is required …“ Tank and Press Sanitation Bottling Line Sanitation ”an excellent alternative to steam and hot water …” Hose,Transfer Line,Valve,Barrel Bung,Pump Sanitation Surface Sanitation “floors, walls, drains and other surfaces …” Air Sanitation and Vector Control “use of gaseous ozone to control mold, airborne spoilage organisms, odors and fruit flies …”

http://www.mcclainozone.com/wi

Winery Sanitation


http://www.mcclainozone.com/wine.html

Winery Sanitation

www.mcclainozone.com/research.html#4

°F -58 -31 -13 68 248 482

°F 59 68 77 86 95 95

Winery Sanitation

When working with this chemical, wear a NIOSH-

approved full face positive pressure supplied-air

respirator or a self-contained breathing apparatus.

The National Institute of

Occupational Safety and Health (NIOSH)

recommends an upper limit of 0.10 ppm

not to be exceeded at ANY time

Winery Sanitation

????

Winery Sanitation


Winery materials damaged by ozone:

Rubber

Cellulose

Nylon

Winery Sanitation

Winery Sanitation

LEED Platinum

Jess Jackson Sustainable Winery Building at the Robert Mondavi Institute for Wine & Food Science at UC Davis


Select Examples:


( pp / / / / )

60

70

80

90

100

110

120

Tem

per

ature

(°F

)

Shipping Conditions


Select Examples:


Grapes 70%

Barrels 10%

Winemaker 8%

Processing 6%

Provenance 5%

Bottle Closure 1%


Wine Quality – an Opinion:

www.ag.purdue.edu/winegrapeteam

We transform lives and livelihoods through research-based education.

Christian BUTZKE Professor of Enology PURDUE · P. Ribereau-Gayon . Seed Removal . Cap Management ....

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