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Vegan Winemaking

Vegan Winemaking. From Juice To Bottle. Why Vegan?. Marketing Vegan wines appeal to a broader range of consumers Consumers with plant based diets often have no idea that animal products are used in some wines Filling a much needed niche in the market High quality wines not just for Vegans

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Vegan Winemaking

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  1. Vegan Winemaking From Juice To Bottle

  2. Why Vegan? • Marketing • Vegan wines appeal to a broader range of consumers • Consumers with plant based diets often have no idea that animal products are used in some wines • Filling a much needed niche in the market • High quality wines not just for Vegans • Minimalistic winemaking • Less evasive techniques require less intervention

  3. ML- White Wine Production • Vineyard • Early pruning – early break and longer maturity before sugar accumulation • Down side – potential for frost damage • Lower sugar – lower alc and decreased effect of harsh phenolics • Juice • Hand sorting • Press options and decisions • Lighter pressing – 400 millibars or less • Separate press fractions for use in blending to add texture – complexity • Controlled phenolic levels • Most animal based fining products are for phenolic reduction – lighter press = less phenolic compounds • Address the need before it is needed • Higher quality juice from the lighter pressing – higher quality wine in the bottle

  4. ML- White Wine Production • In The Tank • Lysozyme - Animal products are not just for fining • Egg based enzyme used to prevent malolactic fermentation • Alternative • Close monitoring of the fermentation environment • Sulfur management post press • Oxidation Treatment/Prevention • PVPP and Plant based proteins – Already Vegan

  5. ML- White Wine ProductionModern Day Fining “Standards” • Animal Products Used • Isinglass • Gelatins(Fish Gelatins) • Potassium Caseinate • Alternatives • Hybrids – Bentonite/PVPP/Plant protein/Silica • Plant Proteins • Winemaking Practices

  6. Red Wine Production • Animal Product Standards • Albumin • Softens wine – reduces tannins • Gelatins and Fish Gelatins • Softens wine – reduces tannins – color stabilization • Casein • Softens wine – aids in oxidation management

  7. Red Wine Production • Starts in the Vineyard • Terroir – know your fruit – know your vineyard • Fermentation management • Cold Soaking • Extended maceration • Extraction Enzymes • Oak alternatives – Enological tannins • Trials • Analysis

  8. Estate Cabernet Cold Soak Trial (No extended maceration) • Longer cold soak increased tannins • Anthocyanin extraction finishes at roughly the same level • Color is drawn out at higher temps and has a potential max level • Decreasing cold soak time – can decrease tannins, astringency, bitterness • Decreased cold soak time – can decrease the need for protein fining down the road

  9. Estate Cabernet Extended Maceration Trial (No cold soak) • Longer Maceration time results – increased anthocyanins with similar tannin extraction • Still more tannin extraction occurs during maceration • To manage tannins while maximizing color – shorter cold soak with no maceration • Color extraction plateaus like with cold soaking • Color must then be stabilized since there is reduced tannin structure to support it

  10. Red Wine Production • Utilize New Technology • Micro Oxygenation • Color stabilization • Oak tannin management • Oxidation management • Ultra Filtration – Cross Flow • Reduce tannin structure • Downside – reduce color • Instrumentation – Analysis • Extraction monitoring • Dissolved oxygen pick up

  11. Red Wine ProductionBalancing Act • Managing the vineyard to prevent over – ripeness : Reduced complexity from under ripe fruit. • Whole cluster press: Destem and Crush • Decreasing cold soak and maceration : decrease extraction of aromas, complexity and structure. • Micro oxygenation for color stabilization : Oxidation and Spoilage risks. • Enological tannin usage : astringent mouth feel • Cross flow filtration : damaged structure

  12. Red Wine Production • Alternatives • Plant Proteins • Hybrid usage • Viticultural Practices • Winemaking Techniques • New Technology • A need for more Alternative Research? • Malolactic fermentation control and prevention in white wines • Plant based – synthetic proteins for softening red wines • New plant based products for corrective purposes - oxidation

  13. Conclusion • There is a demand to be supplied • Vineyard and Viticulture practices • Managing the production process • Managing the fermentation • Managing the aging process • Utilizing new technology • Experimentation

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