The Effects of Temperature Linda F. Bisson Department of Viticulture and Enology University of...
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![Page 1: The Effects of Temperature Linda F. Bisson Department of Viticulture and Enology University of California, Davis, CA.](https://reader030.fdocuments.in/reader030/viewer/2022032705/56649dcf5503460f94ac374f/html5/thumbnails/1.jpg)
The Effects of TemperatureLinda F. Bisson
Department of Viticulture and Enology University of California, Davis, CA
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Outline of PresentationOutline of Presentation
Impacts of Fermentation Impacts of Fermentation Temperature on Wine Temperature on Wine CompositionComposition
Control of TemperatureControl of Temperature Temperature OptimizationTemperature Optimization
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Impacts of Fermentation Impacts of Fermentation Temperature in Red Temperature in Red
FermentationsFermentations
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Impacts of Fermentation Impacts of Fermentation TemperatureTemperature
ExtractionExtraction VolatilizationVolatilization Chemical ReactionsChemical Reactions Enzymatic ReactionsEnzymatic Reactions Microbial Growth and Microbial Growth and
Persistence Persistence
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Extraction: Skin, Seeds, Extraction: Skin, Seeds, StemsStems
Extract anthocyanins from skin cellsExtract anthocyanins from skin cells Extract phenolic participants in co-Extract phenolic participants in co-
pigmentationpigmentation Extract phenolic compounds that Extract phenolic compounds that
participate in stable pigment and tannin participate in stable pigment and tannin formationformation
Extraction of flavor componentsExtraction of flavor components Does seed extraction occur?Does seed extraction occur? Impact of stem extraction (whole cluster Impact of stem extraction (whole cluster
ferments)? ferments)?
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AJEV (1987) 38(2):120-7
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Location of Compounds in BerryLocation of Compounds in Berry
Sucrose Glucose
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Location of Compounds in BerryLocation of Compounds in Berry
Malate Tartrate
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Location of Compounds in BerryLocation of Compounds in Berry
PhenolsPhenolic
compounds
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Location of Compounds in BerryLocation of Compounds in Berry
Potassium
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Location of Compounds in BerryLocation of Compounds in Berry
Inorganic
anions
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Factors Affecting Extraction: Cap Factors Affecting Extraction: Cap ManagementManagement
TEMPERATURETEMPERATURE TIMETIME MIXINGMIXING MACERATIONMACERATION USE OF ENZYMESUSE OF ENZYMES
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VolatilizationVolatilization
Higher temperature = greater loss of Higher temperature = greater loss of volatilesvolatiles
Impact depends upon reservoir of Impact depends upon reservoir of volatile compoundsvolatile compounds
Also impacted by vigor of yeast Also impacted by vigor of yeast fermentationfermentation
Fermentation rates faster at higher Fermentation rates faster at higher temperaturestemperatures
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Chemical ReactionsChemical Reactions
Endothermic (heat absorbing) Endothermic (heat absorbing) reactions go faster at higher reactions go faster at higher temperaturetemperature
Exothermic (heat releasing) reactions Exothermic (heat releasing) reactions go slower at higher temperaturego slower at higher temperature
Some hydrolytic reactions stimulated Some hydrolytic reactions stimulated by heatby heat
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Enzymatic ReactionsEnzymatic Reactions
Some enzymatic reactions are Some enzymatic reactions are endothermic, some exothermicendothermic, some exothermic
Heat can speed up or slow down Heat can speed up or slow down enzymatic reactionsenzymatic reactions
If too hot, enzymes lose structure and If too hot, enzymes lose structure and become inactivatedbecome inactivated
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Hot Fermentations:Hot Fermentations:
Trade off between extraction of Trade off between extraction of color and phenolic compounds color and phenolic compounds and loss of aromatic and loss of aromatic componentscomponents
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Temperature and MicrobesTemperature and Microbes
Microbes have optimal temperatures Microbes have optimal temperatures for growthfor growth
Warmer favors bacteriaWarmer favors bacteria Warmer favors Warmer favors SaccharomycesSaccharomyces over over non-Saccharomycesnon-Saccharomyces wine yeasts wine yeasts
Warmer impacts ethanol toleranceWarmer impacts ethanol tolerance
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Temperature and MicrobesTemperature and Microbes Temperature impacts: Temperature impacts:
– Metabolic ratesMetabolic rates– Metabolite profilesMetabolite profiles– Cell leakinessCell leakiness– Tolerance to other stressesTolerance to other stresses– Higher temperatures: higher ester Higher temperatures: higher ester
formation but higher retention of off-esters formation but higher retention of off-esters (longer chain)(longer chain)
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Control of TemperatureControl of Temperature
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Control of TemperatureControl of Temperature
Fermentation is exothermic: rate of heat Fermentation is exothermic: rate of heat release directly proportional to rate of release directly proportional to rate of fermentationfermentation
If too hot, thermal death may occur and If too hot, thermal death may occur and such fermentations are difficult to restartsuch fermentations are difficult to restart
ΔΔT (ºF) = 1.17 x Brix value, depends upon T (ºF) = 1.17 x Brix value, depends upon ambient temperature, vessel ambient temperature, vessel characteristics, surface to volume ratio, characteristics, surface to volume ratio, thermal conductivity of wallthermal conductivity of wall
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Type of Cooling SystemType of Cooling System
Tank type and size of jacketTank type and size of jacket Internal coolingInternal cooling Coolant heat transfer coefficientCoolant heat transfer coefficient Coolant temperatureCoolant temperature
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Tank TemperatureTank Temperature
Temporal fluctuation: due to changes in Temporal fluctuation: due to changes in metabolic activitymetabolic activity
Fluctuation within tankFluctuation within tank– Cooler nearest the jacket, warmer in centerCooler nearest the jacket, warmer in center– Warmer nearest the cap (enhanced metabolic activity)Warmer nearest the cap (enhanced metabolic activity)– Dependent upon mixing, cap management practices Dependent upon mixing, cap management practices
and temperature equilibrationand temperature equilibration
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Optimization of Optimization of Fermentation TemperatureFermentation Temperature
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Optimization of Fermentation Optimization of Fermentation TemperatureTemperature
Depends upon varietalDepends upon varietal Depends upon styleDepends upon style
– Reliance on volatile compoundsReliance on volatile compounds– Strength of reservoir of volatilesStrength of reservoir of volatiles
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Optimization of TemperatureOptimization of Temperature
To achieve optimal pigment extractionTo achieve optimal pigment extraction To minimize loss of aromatic volatilesTo minimize loss of aromatic volatiles To avoid spoilage organismsTo avoid spoilage organisms To prevent arrest of fermentationTo prevent arrest of fermentation
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Optimization of Temperature Optimization of Temperature Influenced by:Influenced by:
Sulfite useSulfite use Vineyard floraVineyard flora Winery floraWinery flora Site characteristicsSite characteristics Presence of rot/cluster damagePresence of rot/cluster damage
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The Experiment:The Experiment:
Ferment Cabernet Sauvignon at four Ferment Cabernet Sauvignon at four different temperatures: 60, 70, 80 different temperatures: 60, 70, 80 9090ºFºF
Examine color and sensory differencesExamine color and sensory differences Using TJ fermentersUsing TJ fermenters
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Fermentation Curves of Cabernet Sauvignon
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Temperature FlightTemperature Flight
Glass 1: 60°Glass 1: 60° Glass 2: 70°Glass 2: 70° Glass 3: 80°Glass 3: 80° Glass 4: 90°Glass 4: 90° Glass 5: Mixture of all 4Glass 5: Mixture of all 4