New Mexico Vine and Wine Conferenceaces.nmsu.edu/ces/viticulture/documents/New Mexico... ·...
Transcript of New Mexico Vine and Wine Conferenceaces.nmsu.edu/ces/viticulture/documents/New Mexico... ·...
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New Mexico Vine and Wine
Conference
February 22 & 23,2013
Sigrid Gertsen-Schibbye
Lallemand-Scott Labs
Yeast Selection (from us, to you!)
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We could just tell you what to
use…
But there is so much more to
know and understand about these
great little animals
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Yeast
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Varietals to consider in
New Mexico • Chambourcin
• Baco Noir
• Seyval Blanc and Vidal Blanc
• Cabernet, Tempranillo, Malbec
• Pinot Meunier and Malvasia Blanc,
Muscat, Gewürztraminer and Riesling
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Without yeast
… it’s just juice!
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Wine Related Yeast:
• Non-Saccharomyces
• Schizosaccharomyces
• Zygosaccharomyces
• Hansenula
• Hanseniaspora
• Kloeckera
• Dekkera
• Brettanomyces
• Debaromyces
• Rhodotorula
• Pichia
• Torulaspora
• Candida
• Cryptococcus
• Kluyveromyces
• Metschhnikowia
• Saccharomyces – Cerevisiae var.
• bayanus
• cerevisiae
• chevalieri
• oviformis
• ellipsoides
• capensis
• uvarum
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What winemakers want ? SECURE FERMENTS
regular fermentation = easy finish absence of metabolic off-flavors
• in some cases … fast fermentation sugars
time
Acceptable fermentation:
slow but right to the end
Good fermentation: slow or fast,
but good finish
Worst case: fast at the beginning
and sluggish / stuck at the end
Key parameter: slope at the end
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What winemakers look for
in a yeast strain…
• Reliability – Alcohol tolerance
– Temperature tolerance • High
• Low
– Speed of fermentation
– Competitive “killer” factor • Positive
• Neutral
• Sensitive
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What winemakers look for
in a yeast strain…
• Type of Saccharomyces – Cerevisiae, bayanus or uvarum
• Production of by-products – H2S, SO2, V.A. & foam
• Malo-Lactic fermentation compatibility
• Sugar to alcohol conversion
• Agglomerating or flocculating
• Restart Stuck Fermentation
• Nitrogen & Oxygen Requirements
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What winemakers look for
in a yeast strain…
• Stylistic Impact on the wine – Aroma (Flavors) – Esters producer, Enhance
Grape Character (EVC) or Neutral
– Mouthfeel or Texture
– Grape variety specific
– Acidity management
• Vogue – where’s it’s selected from and/or who did the
selection?
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The grapes
AF practices
Winemakers
needs Consumers
wishes
OUR CHALLENGE TODAY..
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Lallemand uses ‘naturally selected’ since everything is
offered to us by nature in the first place, BUT…
terroir offers the opportunity and/or risk of a ‘natural’ flora
BUT…
this can be a menace, or simply unsuitable to wine quality.
Biological control during winemaking
is not only a question of optimisation
of fermentation, but also a matter of
wine style.
The importance of microbiology in the vineyard
and winery
(Werner Schönleber Riesling example)
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The microbial world is unpredictable… The apiculate yeast, acetic acid bacteria, filamentous fungi, flor yeast and
contaminating yeast of the type Brettanomyces and Zygosaccharomyces
are organisms that can create negative aromas and undesirable flavours.
The importance of microbiology in the
vineyard and winery
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RUDIMENTARY
TECHNOLOGY
FREE ACTION
OF NATURE
Wines with many problems
CHEMICAL
ACTIONS
Drinkable
wines
MODERN
BIOTECHNOLOGY
Quality wines
and stable
PHYSICO-CHEMICAL
ACTIONS
High quality wines
with typicity
CONTROLLED
BIOLOGICAL
ACTIONS
1
2
3
Quality wine evolution: The technology
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Lactobacillus Brettanomyces Pediococcus
Saccharomyces
Acetobacter and Oenococcus
Without fermentation, there is no wine; without yeast, it’s just juice and without
bacteria, there is no malolactic conversion.
The importance of (complex) microbiology in
the vineyard and winery
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Is west… west,
and yeast….
yeast?
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Strain selection- case study in Beaujolais (3)
50 strains
Wine making : micro tests
13 strains retained
Wine making : mini tests
Wine tasting : 1 strain selected
Commercial since 2000 harvest
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Anthocyanin content in wines fermented
by different yeast strains (Cuinier, 1997)
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From the Priorat, the strain ’Clos’
• Ground is made of LICORELLA: Very friable, loose and soft slate.
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LALVIN
RBS 133
“The Raboso Selection”
A new strain from a particular terroir in North
Eastern Italy
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TH
E G
RA
PE
What is Raboso?
Raboso is a native red grape of Doc Piave area known
for its heavy tannins, high acidity and deep colour that
grows primarily in Veneto region.
Raboso Piave is a red strong and rustic vine variety which ripens late and
doesn’t fear the drought and cold temperatures: its unique character is excellent
for producing wines for ageing.
From the gravely soils along the Piave river it gains elegance and fine flavours
and from the clayey vineyards body and structure.
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Example of selection project progress
“Nanovinification”
Technologic charachterization
Sensory evaluation
Genetic analyses
Yeast colonies
Sampling
Micro & Pilot scale vinification
Technological validation
Sensory evaluation
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1st SCREENING
200
5-20
06
SYNTHETIC MUST
pH 2,9, Malic acid 3,5 g/L, AF 24 °C
107 strains
239 isolates
Fermentation Performances,
H2S-foam production, etc.
5 strains
107 strains + VRB
Sensorial Evaluation
Analytical controls
From E. Bartowsky
Genetic analyses
NATURAL Raboso MUST
pH 2,9, Malic acid 4.5 g/L, AF 24 °C
2nd SCREENING
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0
2
4
6
8
10
12
14
0 1 2 3 4 5 6 7 8 9 10 11 12
Eth
an
ol
% v
/v
AF days
Alcoholic fermentation
R8.3
R150.1
R150.4
R151.1
R133.5
VRB
2
2.5
3
3.5
4
4.5
5
5.5
6
6.5
0 1 2 3 4 5 6 7 8 9 10 11 12
Malic
acid
g/l
AF (days)
Malic acid degradation
R8.3
R150.1
R150.4
R151.1
R133.5
VRB
0.00
5.00
10.00
15.00
20.00
25.00
30.00
35.00
40.00
5 7 9 11 13
Su
gars
g/l
AF (days)
Finish of AF
200
7
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0
2
4
6
8
10
12
14
16
18
20
0 1 2 3 4 5 6 7
dC
O2
/dT
(m
l/m
in)
AF (days)
Fermentation rate Raboso
Yeast characterisation: technological traits Fermentation dynamics
2 strains
5 strains + VRB
Microvinification
Sensorial Evaluation
Analytical controls
3rd SCREENING
200
7
Fermentation
dynamics
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2009 WINE TASTING AND GAS CHROMATOGRAPHY
200
8-2
00
9
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CH
AR
AC
TE
RIS
TIC
S
LALVIN RBS 133
Rapid growth, also in high microflora contamination (no SO2) it completely
dominated in all fermentation checked
Regular speed and reliable fermentation even without temperature control
Good fermentative performance tested up to 15,5 % alcohol (Raboso passito)
Low volatile acidity
Good synergy with malolactic bacteria
Low Nitrogen needs
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AP
PLI
CA
TIO
NS
LALVIN RBS 133
Red wines with high tannic structure
Red wines with high acidity
In red complex aromas: violet, cherry , spices…
Reduce the sensation of acidity and astringency
Rosè wines
Intense fresh fruity bouquet/flavours
Balanced acidity
“Passito “red
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CABERNET
Berry
Plum
Spice
Color Stability
ICV-GRE CSM T73
RC212 M2 MT
BM45 BRL97 BDX
ICV-D254 ICV-D80
ICV-D80 CSM M2
BRL97 RC212 BM45
ICV-D254 BDX CSM MT
Rosé Style
ICV-GRE 71B MT
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The Chronology of ICV ’s
Enological Yeast Selection
1980
1990
1992
1994
1999
2001/2003
I C V
21
SELECTION ICV
D
®
®
Different goals for the yeast through the
decades
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The range of ICV yeast
I C V
21
SELECTION ICV
D
®
®
… and ...
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Selection goals for ICV ’s
enological yeast
1980
First selection to answer industrial and field problems :
competition with indigenous microflora. First killer
enological yeast on the market. K2 phénotype yeast.
1987 : Marquée = natural mutation allowing easy and
cheap identification. First full scale implantation
monitoring : more than 2000 controls in ‘88 and ‘89
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Selection goals for ICV ’s
enological yeast
1992
+
First selection to answer an defined mouthfeel goal
vs microbiological, chemical or fermentation speed
criteria
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Selection goals for ICV ’s
enological yeast
1994
First selection to answer heart of the wine market
problems. Final choice made with the opinion of wine
marketers.
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Selection goals for ICV ’s
enological yeast
1999
+
First selection with a 3 year field trials before
commercial launching
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Extended Red Maceration
(over 15 days)
1/3rd of the blend fermented with ICV D21 for hints of
direct fresh fruit and black pepper, intense foremouth
supported by fine grain acidity all through the mouth
I C V
21
SELECTION ICV
D
®
®
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Short Red Maceration
(under 6-7 days)
I C V
21
SELECTION ICV
D
®
®
ICV D21 is not for Red grapes with
unbalanced maturity
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Spontaneous!
In a controlled kinda way
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Fugelsang, 1997
• Renewed interest among U.S. winemakers in
utilizing native flora
• Stylistic distinction is, apparently, the driving
force that tempts winemakers to accept the
potentially enormous risks involved in native
yeast fermentations
• It is a lack of predictability that is most
troublesome when considering native
fermentation vs. those resulting from starters
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?
Fine tuning in non-Saccharomyces yeast production
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G. Fleet, 1990
1- Diversity of yeast species means different metabolisms.
Enzymes, polysaccharides, different killer proteins
3- Biodiversity as alternative to genetic engineering
4- Saccharomyces cerevisiae is not dominant at the beginning of the AF
(5-10%)> Re-Actualize some old ecological data
S cerevisiae
Kloeckera/Hanseniaspora species
Candida species
A “Gap” that can be filled
up with non-
Saccharomyces yeast:
GREAT OPPORTUNITY for
FUTURE TOOLS
1- Biodiversity considerations as introduction
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FACTORS INFLUENCING WINE
STYLE
• Growing conditions
• Vineyard management
• Grape handling at harvest
• Juice or Must handling
• Fermentation management
• Post fermentation practices
• Aging
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Factors affecting Fermentation
Management - Key Interrelationships JUICE or MUST
TEMPERATURE
CELL
NUMBERS
TOXIC
FACTORS COMPETETIVE
FACTORS
NUTRITIONAL
FACTORS
YEAST STRAIN
MAXIMUM
FERMENTATION
MANAGEMENT
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Rehydration!!!!
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PROPER YEAST REHYDRATION
& HANDLING…
Clean water (104oF)
Suspend GO-FERM
Add Active Dried Yeast
15-30 minutes
Avoid cold shock
>15-20oF
Add yeast slurry to
bottom of tank
104oF
JUICE
1st suspend GO-FERM 2nd add Active Dried Yeast
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Yeast PROTECTION is essential
&
Yeast NUTRITION is vital.
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NH4+
Glutamine, aspargine
Glutamic acid
Serine
Arginine
Alanine, aspartate
Valine, phenylalanine, leucine, isoleucine, tryptophane,
threonine
Methionine, tyrosine
Histidine, glycine, cysteine
Proline
PEPTIDES
PROTEINS
Assimilable Nitrogen
Grade of apetency by S.c. L. Bisón, Universidad de Davis
California _
+
Assimilable nitrogen for S. cerevisiae
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High temperature is not a key point for
pigment and good tannin extraction in
warm or hot climate regions
… Because of high
cell wall ripening
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Cap
Temperature Control in Red Must
• 20 Brix
• 21 Brix
• 22 Brix
• 23 Brix
• >24 Brix
• 95°F
• 90°F
• 85°F
• 80°F
• 76°F
Max. Temperature
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Picture credit : Lallemand
Low alcohol
concentration
High alcohol
concentration
Slow alcohol
excretion
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First goal for good
fermentation practices:
manage risks
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Some factors to consider when catering to
the little critters
• Cell population
• Rehydration
• Nutrients
• Oxygen
• pH
• Particulate
matter/Gravity
• Pressure / CO2
• Sugar / osmotic
pressure
• Alcohol toxicity
• Wild yeast,
bacteria & toxic
substances
• Temperature
• Fructose
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THANK YOU For your attention!
www.lallemandwine.com
www.scottlab.com
and there is a (free) APP for
that!