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STRESS IN VINE AND WINE Johannes Reinhardt Anthony Road Wine Co

STRESS IN VINE AND WINE Johannes Reinhardt Anthony Road Wine Co 33 rd Annual New York Wine Industry Workshop 31 March, 1-2 April 2004.

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STRESS IN VINE AND WINE Johannes Reinhardt Anthony Road Wine Co

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  1. STRESS IN VINE AND WINE Johannes Reinhardt Anthony Road Wine Co 33rd Annual New York Wine Industry Workshop 31 March, 1-2 April 2004

  2. Johannes Reinhardt, a German native, was born in a little village in Franconia, 80 miles east of Frankfurt/Main. Johannes has been in the vineyard and wine cellars all his life. He has had extensive experience as winemaker and vineyard manager in small and medium size wineries, allowing him to keep a hand on the vines and a hand on the glass. Since the summer of 2000 he is winemaker and consultant for vineyard management at Anthony Road Wine Co., Penn Yan, NY.

  3. A great wine can be created with close attention to the basics. Wine quality begins with the best possible effort in the vineyard and continues into the cellar. Respect natures gift by giving the grapes a chance to express their character – this can make a fine difference!

  4. Review of my years in the Finger-Lakes since 1999

  5. VINE MAKING

  6. PREHARVEST CHEMISTRY

  7. WINE MAKING • crushing • separation of high press fraction (approx. from 0.8 bar) • no SO2 pre-fermentation • use of pectolytic enzyme (Cinn-Free) • natural clarification between 8 and 12 hours • -racking and preparation for fermentation

  8. WINE MAKING Riesling A Riesling B Riesling C Yeast Strain EPII EPII EPII Addition NutrientsFermaid K Fermaid K Fermaid K (14-15 Brix) DAP DAP DAP Fermentation-T° 16-19 °C 16-19 °C 16-19 °C Fermentation-Check daily daily daily Fermentation-Time 19 days 17 days 15 days

  9. SENSORY PERCEPTIONS DURING FERMENTATION Riesling A Throughout fermentation: - very crisp - lots of tropical fruit (pineapple, grapefruit, peach) - pear - lively and elegant No Stress Symptoms!!!

  10. SENSORY PERCEPTIONS DURING FERMENTATION Riesling B Early Fermentation: - neutral flavors - lack of distinct fruit-character Mid Fermentation: - light development of bell pepper & grassy notes End of Fermentation: - loss of vegetative character (vegetative notes returned 2 weeks post fermentation) - less elegant than Riesling A. Slight Stress Symptoms!!!

  11. SENSORY PERCEPTIONS DURING FERMENTATION • Riesling C • Throughout fermentation: • - no fruit character • - strong bell pepper and grassy aromas • - vegetative character • “fat” • no sign of character or elegance • Stress Symptoms present constantly!!!

  12. POST FERMENTATION Riesling A Riesling B Riesling C First SO2 addition (3-5 days PF) 80mg/L 80mg/L 80mg/L First racking03.12.02 03.04.02 02.19.02 Fining Bentonite BentoniteBentonite 70g/L 80g/L 70g/L Silisol 20ml/hl Gelisol 20ml/hl Filtration SeitzSchenk K-200 K-200 K-200 Ascorbic Ac. (03.29.02) 150mg/L 150mg 150mg/L Final Filtration SeitzSchenk-EK 11.11.02 05.18.02 04.29.02 Bottling 11.13.02 05.21.02 05.02.02 SO2-free47mg/L 46mg/L 44mg/L

  13. CONCLUSIONS B A L A N C E T E A M W O R K

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