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Anita Oberholster Extension Specialist in Enology

Pinot noir: Winemaking Techniques with a Focus on Cap Management. Anita Oberholster Extension Specialist in Enology. Main Phenols in Wine. Skins Anthocyanins responsible for red color Flavonols – best copigments Skins and seeds Flavan-3-ols (ex. catechin , epicatechin )

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Anita Oberholster Extension Specialist in Enology

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  1. Pinot noir: Winemaking Techniques with a Focus on Cap Management Anita Oberholster Extension Specialist in Enology

  2. Main Phenols in Wine • Skins • Anthocyanins responsible for red color • Flavonols – best copigments • Skins and seeds • Flavan-3-ols (ex. catechin, epicatechin) • Oligomers and polymers of flavan-3-ols = proanthocyanidins (PA) and polymeric phenols/tannin • Wine • All the above + polymerization products

  3. Phenol Composition mg/L after fermentation Mazza et al., (1999) J. Agric. Food Chem. 47 (10): 4009-4017

  4. Phenol Extraction Extraction of malv-3-gluc during fermentation (Pinot noir) Cortell et al., (2007) J. Agric. Food Chem. 55: 6585-6595.

  5. Influence of Winemaking Practices on Phenolic Composition and Color • Cold soak/maceration • Must at 10 – 15°C for several days before fermentation – no or neg. effect on color •  Seed tannin (Busse-Valverde et al., 2010) • Must/grape freezing • Saignée (prefermentation juice runoff) Busse-Valverde et al., (2010) J. Agric. Food Chem. (58) 21: 11333-11339. Puertas, et al., (2008) Food Sci. Tech. Int. 14 (Suppl. 5): 21-27. Sacchi, et al., (2006) Am. J. Enol. Vitic. 56 (3): 197-206. Vásquez et al., (2010) Eur. Food Res. Technol> 231:789-802.

  6. Influence of Winemaking Practices on Phenolic Composition of Wine • Carbonic maceration • Thermovinification (best effect Pinot noir) • Increase anth and skin tannin extraction • Loss of varietal character • New Technology: Flash-Détente • Fermentation temperature • Opt temp ±30C (86F) (Pinot noir, Pinotage) Marais, et al. (2003)S. Afr. J. Enol. Vitc. 24:70-75. Sacchi, et al., (2006) Am. J. Enol. Vitic. 56 (3): 197-206.

  7. Influence of Winemaking Practices on Phenolic Composition and Color • Processing enzymes •  Colour intensity or no effect • Mainly increase extraction of tannins and other phenols, including anthocyanins Baurtista-Ortín et al., (2005) Int. J. Food Sci. Technol. 40: 867-878. Keulder et al., (2006) Sacchi et al., (2006) Am. J. Enol. Vitic. 56 (3): 197-206. Vásquezet al., (2010) Eur. Food Res. Technol.231:789-802.

  8. Influence of winemaking practices on phenolic composition of wine cont… • Why cap management ? • Keep cap moist for yeast activity • Reduce temp gradient between cap and liquid for yeast activity • Increase skin contact for phenol extraction etc. Gomez-Plaza et al., (2001) Am. J. Enol. Vitic. 52: 266-270. Marias et al., (2003) S. Afr. J. Enol. Vitic. 24:76-79 Sacchi, et al., (2006) Am. J. Enol. Vitic. 56 (3): 197-206.

  9. Influence of winemaking practices on phenolic composition of wine cont… • Cap management techniques • Punch-down, pump-over (various irrigators), rotor, delestage, submerged cap, timed gas-pressure release, pneumatage • Studies compared punch-down, pump-over, rotor and delestage • Variable effect with cultivar • Rotor  mechanical punch down pump over  manual punch down (order of phenol extraction) Gomez-Plaza et al., (2001) Am. J. Enol. Vitic. 52: 266-270. Marias et al., (2003) S. Afr. J. Enol. Vitic. 24:76-79 Sacchi, et al., (2006) Am. J. Enol. Vitic. 56 (3): 197-206.

  10. Influence of winemaking practices on phenolic composition of wine cont… • What cap management technique to use depends on • Cultivar • Personal experience • Amount of manipulation and oxygen exposure - desirable for wine style • Usually less oxygen exposure for Pinot noir compared to varieties such as Cab. Sauv. and Merlot

  11. Influence of winemaking practices on phenolic composition of wine cont… • Extended maceration time • Increase in tannin, not anthocyanins • Total phenols increase up to 36 days • Anthocyanins reach maximum within 3 – 5 days, although some studies have increases up to 10 days • Pomace contact of 4 – 16 days were prefered by judges (this test was done on Merlot) Baurtista-Ortín et al., (2005) Int. J. Food Sci. Technol. 40: 867-878. Gomez-Plaza et al., (2001) Am. J. Enol. Vitic. 52: 266-270. Puertas, et al., (2008 Food Sci. Tech. Int. 14 (Suppl. 5): 21-27. Yokotsuka et al., (2000) J. Wine Res. 11: 7-18.

  12. Influence of winemaking practices on phenolic composition of wine cont… • Commercial tannins • Little or no effect that disappear with bottle aging (Keulder et al., 2006; Parker et al., 2007; Baurtista-Ortín et al., 2005) • Microoxygentation (MOX) •  Color density (Cano-López et al., 2010; Cejuda-Bastante et al., 2011; Geldenhuys et al., 2009) • Before MLF found pos. for Pinot noir (Durner et al., 2010) • Effect depended on flav/anth ratio Cano-López et al., (2010) Food Chem. 119:191-195. Cejudp-Bastante et al., (2011) Food Chem. 124:727-737. Baurtista-Ortín et al., (2005) Int. J. Food Sci. Technol. 40: 867-878. Durner et al., Am. J. Enol. Vitic. 61 (4): 474-485 . Keulder et al., (2006). Parker et al., (2007) Austr. J. Grape Wine Res. 30 (1):30-37.

  13. Concluding remarks • Strong correlation between colour and quality, thus max anth content important • Unfortunately no guaranteed protocol, depends on phenol composition • Ratio of tannin to anth important for colour development/stability

  14. Concluding remarks • General for Pinot noir • Pectolytic enzymes • Thermovinification • Thorough mixing of cap with must • Microoxygenation

  15. Contact details • Anita Oberholster • RMI North, room 3146 • aoberholster@ucdavis.edu • Tel: (530) 754-4866 • Mobile: (530) 400-0137 • http://wineserver.ucdavis.edu • http://www.facebook.com/aoberholster

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