Preservation and valorization on white & rose wines Technical presentation of the Controlled Oxygenation technique May 2017

QUALITY BASE WINE REQUIREMENTS Good quality grapes Good harvest techniques Good pressing process Segregated fractions Pre-fermentative treatments according to the process Reductive path Oxidative path Clean alcoholic fermentation (MLF optional) Fining & Stabilization The more aromas in the champenois process the more reduction in the final product, more Cu less quality Low potential alcohol helps to reduce the agressivity of the CO2

Oxygen and white wines Impact of oxidation Oxygen in the winemaking process

WHITE WINES OXYDATION, A NATURAL PHENOMENON Often seen within 6 to 12 months Organoleptic changes loss / modification of aromas Increase of yellow hue bitterness Some wines are more sensitive key role of polyphenols

A phenomemon that we find everywhere Historically : wines from warm/hot areas Multiple causes global warming viticultural factors (yield management, maturity management) extraction process and reductive itineraries management of polyphenols becomes a major issue

Oxygen in white musts: different visions In 40 years, the management of O2 on must has followed two ways: The "hyper-oxidative" path (Müller-Späth, 1970) The "hyper-protective" way (Australian winemakers, 1990s) the controlled oxygenation of musts is an intermediate way

Oxygen in white musts: different visions The "hyper-protective" way Activity Strong risk of oxydation depending on the way we manage the SO2 Keeping the phenolic charge = Acide ascorbique Only protection Inertage Blocking enzymatic reactions Chemical reactions Time

Oxygen in white musts: different visions The “semi-oxydative" way proposed by Vivelys Activity Strong risk of oxydation depending on the way we manage the SO2 Decrease of the phenolic charge Acide ascorbique Inertage = Additional protection Enzymatic reactions Chemical reactions Time

MEASURING THE NEED FOR OXYGEN IN WHITE MUST Why? Reducing the oxidizability potential at the source Limit the addition of products needed to protect musts Valorizing the aromatic potential of juices rich in polyphenols specific management of Each fraction of juice

OXYDATIVE WAYS: ENZYMATIC vs CHEMICAL Extraction Start of AF End of MLF End of aging Enzymatic reactions Chemical reactions O2 Speed consumption how much O2 is needed for the enzymatic reactions?

The mechanisms of enzymatic oxidation path used by the controlled oxidative technic SO2 Acide Caftarique GRP Quinones de flavanols Quinone du GRP Flavanols Produits de condensation Quinone de l’Acide Caftarique O2 PPO GSH Acide Ascorbique GRP 2 du GRP 2 Laccase Acide dehydro Rigaud & al, 1990

Oxygen and white wines Controlled oxidation - Cilyo Extraction management

a robust winery tool CILYO® : PRINCIPLE 1 Sampling of the settling tank 2 O2 injection and measure of the consumption speed 3 Calculation of the total quantity to be injected (Mathematical algorithm) a robust winery tool

Some parameters: SO2 and turbidity SO2  blockage of the PPO Must turbidity  « source » of PPO Turbidity after O2 treatment Rich in insoluble brown condensates Possible re-solubilization at the end of AF (alcohol)  requires adjusted settling/clarification.

EXTRACTION MANAGEMENT STRATEGY fractioning the juices according to their load of polyphenols  conductivity maintain good yields and improve quality  press cycle specific treatment  cilyo

Cilyo measurement (ml/l) O2 Press Audit Press (2 x SB + Vio) : 10900 lts Cilyo (Tk 196) : 13,1 ml/l O2 Free run : 12000 lts Cilyo (Tk 199) : 4,53 ml/l O2 FR/P change : C + 17 % Jump in C (+20%) (C5) : 3462 µS/cm Average C : 2885 µS/cm 3,69 4,33 10,78 13,77 Cilyo measurement (ml/l) O2

Comparison manual vs mechanical harvest

EXTRACTION MANAGEMENT STRATEGY grapes polyphenols concentration? low skin maceration possible high avoid skin maceration juice fraction optimization of pressing / bottling conductivity low in polyphenols rich in polyphenols SO2 at the reception maceration on lees (optional) reductive vinification AROMAS + STABILITY Cilyo traitement racking ≤ 50 NTU SO2 after racking reductive vinification FATNESS + STABILITY blend

Oxygen and white wines Organoleptic impact of Cilyo treatment

IMPACT ON POLYPHENOLIC CONCENTRATION Gros Manseng Concentrations en mg/L

IMPACT ON THE WINE PROFILE Cave coopérative, Entre-deux-Mers control cilyo Sauvignon blanc dose Cilyo® = 14 mL/L Sémillon dose Cilyo® = 7,5 mL/L

IMPACT ON THE WINE PROFILE « Fat or mid-palate » perception Note moyenne /5 A B

IMPACT ON THE WINE PROFILE Gros Manseng more fatness more “thiol” aromas Test de Newman-Keuls °: tendance à <10% * : significatif à 5 % ** : significatif à 1 % more persistency more intense dose Cilyo® Control dose Cilyo (20mL/L) O2 40 mL/L

IMPACT ON THE « THIOL » STYLE Gros Manseng Concentrations en ng/L (3 mercapto hexanol) tropical - acetat 4MMP (4 mercapto 4 metil pentanona) vegetal

A SUSTAINABLE EFFECT IN TIME Viognier, evolution after 18 months 1 2 3 4 5 Intensité aromatique Red/ox Maturité aromatique Végétal Thiol Terpène Fermentaire Défaut Volume Acidité Sucrosité Gras Astringence Control Cilyo dose 14 mL/L

IMPACT OF SO2 DECREASE ON THE PROFILE Chardonnay * * * Significant at 5% (Test of Newman-Keuls)

How to put a value on this VSPT (Chili) on Chardonnay Volume de presses (hL) 30 $/hL 45 $/hL 90 $/hL Classes qualitatives before Cilyo treatment: value 90 000 $ after Cilyo treatment : value 157 500 $

CONCLUSIONS Controlled oxygenation of musts allows to limit the oxidative risk during aging to minimize additions of products to positively modified the wine profile to optimize the recovery of each juice fraction

Cecilia Cunningham cc@vivelys.com Thank you Cecilia Cunningham cc@vivelys.com