2011 Wine Flavor 101A Evan Schiff Assistant Winemaker Francis Coppola Winery Dec 9, 2011

1. 2011 Wine Flavor 101A Evan Schiff Assistant Winemaker Francis Coppola Winery Dec 9, 2011 Evan.Schiff@Franciscoppolawinery.com

2. Brettanomyces Control • UV Treatment of Wine to Control Micro Organisms • FCW Standard Winery Practices • Cleanliness in Cellar • Cleanliness in Sampling • 55 F cellar temp • Proper Acid & SO2 Additions • Barrel Steaming & Washing • Segregation of Lots & Disposal of Problem Oak • Screening of Lots: Tasting, Brett Plating, Scorpion

3. Ultraviolet Radiation • UV Light200-300 nm, in microbial control zone • 254-260 nm, most effective at killing microbe organisms • These wave lengths absorbed by cellular DNA, breaking thymine dimer (peptide bonds) • Disturbs replication • Used in water treatment and in other applications • SurePure Unit: Developed for food-grade ingestible liquids

4. Unit Design • Dosage considerations: turbidity, microbial load, flow rate, and desired microbial reduction • Turbid flow thru UV lamps in series, dosage depend on flow rate • Racked barrels to tank, treated tank to tank, return to barrels. Treatment rate approximately 1,800 gallons/hour. Samples taken from tanks.

5. Experimental Design • Each of the 4 lots: 50% new barrels, 50% used barrels, ~1440gal (24 barrels) • Lots kept separate during topping • Start date was December 2010; retreated at 8 months; experiment ongoing • Sampling done bi-monthly • Standard chemistry • Tasting • Scorpion (PCR) and plating • Will measure for 4-ethylphenol and 4-ethylguaiacol

6. Tasting Results • 15 ppm level • Treatment = Low Brett Sensory, Fruit Forward • Control = Strong Brett Sensory, Earthy, Vinyl, Complex • 30 ppm level • Clean sensory, Expressive, Jam Fruit

7. Scorpion Results Low SO2 Normal SO2 107290404 10CS-FPC074X before treatment 'Scorpion' Wine Spoilage Panel Lactobacillus plantarum <10 cells/mL 8/1/11 L. casei/paracasei/mali/nagelii 40 cells/mL 8/1/11 L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11 Pediococcus species <10 cells/mL 8/1/11 Acetic acid bacteria 28400 cells/mL 8/1/11 Brettanomycesbruxellensis 4600 cells/mL8/1/11 Zygosaccharomycesbailii 50 cells/mL8/1/11 Lactobacillus kunkeei <10 cells/mL 8/1/11 107290405 10CS-FPC074X after treatment 'Scorpion' Wine Spoilage Panel Lactobacillus plantarum <10 cells/mL 8/1/11 L. casei/paracasei/mali/nagelii 20 cells/mL 8/1/11 L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11 Pediococcus species <10 cells/mL 8/1/11 Acetic acid bacteria 12900 cells/mL 8/1/11 Brettanomycesbruxellensis 2900 cells/mL8/1/11 Zygosaccharomycesbailii 30 cells/mL 8/1/11 Lactobacillus kunkeei 10 cells/mL 8/1/11 • 107290402 10CS-FPC073X before treatment • 'Scorpion' Wine Spoilage Panel • Lactobacillus plantarum <10 cells/mL8/1/11 • L. casei/paracasei/mali/nagelii 30 cells/mL 8/1/11 • L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11 • Pediococcus species <10 cells/mL 8/1/11 • Acetic acid bacteria 54500 cells/mL 8/1/11 • Brettanomycesbruxellensis 3900 cells/mL8/1/11 • Zygosaccharomycesbailii 60 cells/mL 8/1/11 • Lactobacillus kunkeei <10 cells/mL 8/1/11 • 107290403 10CS-FPC073X after treatment • 'Scorpion' Wine Spoilage Panel • Lactobacillus plantarum <10 cells/mL 8/1/11 • L. casei/paracasei/mali/nagelii 30 cells/mL 8/1/11 • L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11 • Pediococcus species <10 cells/mL 8/1/11 • Acetic acid bacteria 16300 cells/mL 8/1/11 • Brettanomycesbruxellensis 1900 cells/mL8/1/11 • Zygosaccharomycesbailii 70 cells/mL 8/1/11 • Lactobacillus kunkeei 10 cells/mL 8/1/11

8. Plating Results Low SO2 Normal SO2 107290404A 10CS-FPC074X before treatment wine bacteria culture presumptive Oenococcus 0 col/mL 8/12/11 presumptive Pediococcus 0 col/mL 8/12/11 presumptive Lactobacillus 0 col/mL 8/12/11 presumptive acetic acid bacteria >3000 col/mL 8/12/11 "non-wine" bacteria >3000 col/mL 8/12/11 wine yeast culture fermentation positive yeast 0 col/mL 8/12/11 presumptive Brettanomyces >3000 col/mL 8/12/11 film forming yeast 130 col/mL 8/12/11 other yeast 0 col/mL 8/12/11 fungus 0 col/mL 8/12/11 107290405A 10CS-FPC074X after treatment wine bacteria culture presumptive Oenococcus 0 col/mL 8/12/11 presumptive Pediococcus 0 col/mL 8/12/11 presumptive Lactobacillus 0 col/mL 8/12/11 presumptive acetic acid bacteria 0 col/mL 8/12/11 "non-wine" bacteria 35 col/mL 8/12/11 wine yeast culture fermentation positive yeast 0 col/mL 8/12/11 presumptive Brettanomyces 590 col/mL 8/12/11 film forming yeast 0 col/mL 8/12/11 other yeast 0 col/mL 8/12/11 fungus 0 col/mL 8/12/11 • 107290402A 10CS-FPC073X before treatment • wine bacteria culture • presumptive Oenococcus 0 col/mL 8/12/11 • presumptive Pediococcus 0 col/mL 8/12/11 • presumptive Lactobacillus 0 col/mL 8/12/11 • presumptive acetic acid bacteria >3000 col/mL 8/12/11 • "non-wine" bacteria 0 col/mL 8/12/11 • wine yeast culture • fermentation positive yeast 0 col/mL 8/12/11 • presumptive Brettanomyces >3000 col/mL 8/12/11 • film forming yeast 10 col/mL 8/12/11 • other yeast 0 col/mL 8/12/11 • fungus 0 col/mL 8/12/11 • 107290403A 10CS-FPC073X after treatment • wine bacteria culture • presumptive Oenococcus 0 col/mL 8/12/11 • presumptive Pediococcus 0 col/mL 8/12/11 • presumptive Lactobacillus 0 col/mL 8/12/11 • presumptive acetic acid bacteria 605 col/mL 8/12/11 • "non-wine" bacteria 0 col/mL 8/12/11 • wine yeast culture • fermentation positive yeast 0 col/mL 8/12/11 • presumptive Brettanomyces 570 col/mL 8/12/11 • film forming yeast 20 col/mL 8/12/11 • other yeast 0 col/mL 8/12/11 • fungus 0 col/mL 8/12/11

9. Conclusion • Further trials needed , this is a first step • UV treatment may help in a winery setting • Proactive actions are a good strategy • Maintain low populations • Decrease risk Thank You UC Davis Coppola Winery Team ColloPack Solutionsand SurePure Craig Richardson crichardson@collopack.com 707-258-3940