Ripeness w Effects 0311
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Transcript of Ripeness w Effects 0311
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Joseph A. Fiola, Ph.D.
Specialist in Viticulture and Small Fruit
Western MD Research & Education Center18330 Keedysville Road
Keedysville, MD 21756-1104301-432-2767 ext. 344; Fax 301-432-4089
http://extension.umd.edu/smallfruit
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Joseph A. Fiola, Ph.D.
Specialist in Viticulture and Small Fruit
University of Maryland Extension
Monitoring Ripening
for Harvest andWinemaking Decisions
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The Wine is made in the Vineyard
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The Wine is made in the Vineyard
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Objective:
Produce best wine possible with a
particular crop of fruit
Understanding annual growingseason variability
Monitoring Ripeness
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Ripening Distinction:
PhysiologicalMaturity
the time when the grape reaches its largest
diameter and maximum sugar content per berry
TechnologicalMaturity
the picking time in relation to ultimate utilization making a premium wine
Monitoring Ripeness
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Monitoring Ripeness
Increasing Sugars/Decreasing Acidity
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Monitoring Ripeness
Relative Maturation Timeline
RipeUnripe
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Monitoring Ripeness
oBrix/Maturity/Wine Quality
Cold to Cool Climate
Brix strongly correlated to quality
Warm Climate
Correlation much less robust
Brix Fixation
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Monitoring Ripeness
Brix Increase vs. Dehydration
RipeUnripe
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Monitoring Ripeness
Grape Maturity and Wine Quality
High quality wine is the confluence ofFruit derived flavor componentsFruit derived aroma componentsReduction of immature tannins
maturation Not necessarily corresponding to thedesired sugar and acid ranges
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Monitoring Ripeness
Grape Maturity and Wine Quality
Primary metabolites: Sugar and related compoundsSecondary metabolites: Fruit derived flavor components Fruit derived aroma components Tannins/phenols
Note: Secondary metabolites are the mainsource of wine aroma, flavor, color, and tastesensations
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Monitoring Ripeness
Berry Maturity/Sampling
*NOTE: the physiologicalmechanism that the plant uses to
make sugar is NOT the same asused to produce secondary
metabolites such as aroma/flavorand phenolic compounds
Source: Zoecklein (2001)
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Monitoring Ripeness
Monitor/Sample Your Vineyard
footprints in
the vineyard
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Monitoring Ripeness
Evaluating maturity: Priorities1. Quality and quantity of varietal aroma/flavor
Unripe/green ripe/fruity over/jammy2. Texture of grape tannins Suppleness/degree of polymerization
3. Seed ripeness4. oBrix total acidity and pH5. General fruit condition berry softness6. Berry size/weight7. Ability to ripen further
Source: Zoecklein (2001)
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Monitoring Ripeness
Development of Varietal Flavors andAromas - Cabernet Sauvignon
GreenHerbaceous StemmyHerbaceous Green PepperMinty
Red Cherry Black cherryBlackberryBlack currantSource: Zoecklein (2001)
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Monitoring Ripeness
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Monitoring Ripeness
The Most Sensitive Flavor Reception Apparatusin the World!
The human tongue
and mouth!
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Monitoring Ripeness
Berry Contents EvaluatingOrganoleptic evaluation
Few random berries in mouth
1. Press out juice - do not chew seeds!
Evaluate for sugar and acid
Sugar front and acid back side of tongue
2. Spit out seeds into hand
Evaluate ripeness3. Chew remaining skins
Evaluate astringency in cheek
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Monitoring Ripeness
Evaluating maturity: Priorities1. Quality and quantity of varietal aroma/flavor
green - herbaceous - fruity - jammy2. Texture of grape tannins Suppleness/degree of polymerization
3. Seed ripeness4. oBrix total acidity and pH5. General fruit condition berry softness6. Berry size/weight7. Ability to ripen further
Source: Zoecklein (2001)
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Monitoring Ripeness
Phenols and Wine Quality
Structure Body or volume Tannin intensity and quality Astringency Bitterness Dryness Color Aging Potential
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Anthocyanin/Tannin
Red White
skin: 1859 904 (23%)
pulp: 41 (0.1%) 35 (1%)
juice: 206 (0.4%) 176 (5%)
seed: 3525 2778 (71%)
total: 5631 3893
Monitoring Ripeness
(33%)
(63%)
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Monitoring Ripeness
Tannin MaturityChanges in Seed Tannin Extractability with Grape Maturity
RipeUnripe
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Small singlemolecules
polymerize
Long chainmolecules
Monitoring Ripeness
Developmentof Grape
Tannins
Hard Course Green Firm Chewy Dusty Supple Fine Silky
Source: Zoecklein (2001)
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Monitoring Ripeness
Seed Ripeness
RipeUnripe
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Monitoring Ripeness
Evaluating maturity: Priorities1. Quality and quantity of varietal aroma/flavor
green - herbaceous - fruity - jammy2. Texture of grape tannins Suppleness/degree of polymerization
3. Seed ripeness4. oBrix total acidity and pH5. General fruit condition berry softness6. Berry size/weight7. Ability to ripen further
Source: Zoecklein (2001)
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Monitoring Ripeness
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Monitoring Ripeness
Evaluating maturity: Priorities1. Quality and quantity of varietal aroma/flavor
green - herbaceous - fruity - jammy2. Texture of grape tannins Suppleness/degree of polymerization
3. Seed ripeness4. oBrix total acidity and pH5. General fruit condition berry softness6. Berry size/weight7. Ability to ripen further
Source: Zoecklein (2001)
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Cluster/Berry Condition
Presence of disease Toughness of rachis
Adherence of berries shatter Diseases of rachis
Drying and browning of rachis Skin toughness
Monitoring Ripeness
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Monitoring Ripeness
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Must/Wine Oxidation
Tyrosine's
- Grape enzyme- Some phenols
- Inhibited by SO2
Monitoring Ripeness
Laccase- Botrytis enzyme
- Most phenols- Resistant to S02
- Must and wine
- Extended activity
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Monitoring Ripeness
Evaluating maturity: Priorities1. Quality and quantity of varietal aroma/flavor green - herbaceous - fruity - jammy2. Texture of grape tannins Suppleness/degree of polymerization
3. Seed ripeness4. oBrix total acidity and pH5. General fruit condition berry softness6. Berry size/weight berry shrivel7. Ability to ripen further
Source: Zoecklein (2001)
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Monitoring Ripeness
Evaluating maturity: Priorities1. Quality and quantity of varietal aroma/flavor green - herbaceous - fruity - jammy2. Texture of grape tannins Suppleness/degree of polymerization
3. Seed ripeness4. oBrix total acidity and pH5. General fruit condition berry softness6. Berry size/weight7. Ability to ripen further
Source: Zoecklein (2001)
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Monitoring Ripeness
Noble rot
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Monitoring Ripeness
Tannin Development
*NOTE: Tannins may continue
to mature even late in the seasonwhen it would appear that no
addition ripening can transpire.
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Monitoring Ripeness
Wine Styles:
Winemaker Know your clientele
Winemakers have
many options
available to them
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Always consume responsively
and in moderation!!!
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Wine makes daily living easierless hurried with fewer tensionsand more tolerance.
~Benjamin Franklin
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