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 – Minimalistic winemaking – Less evasive techniques require less intervention

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

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

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

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

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

Estate Cabernet Cold Soak Trial (No extended maceration) 24 Hour Cold Soak72 Hour Cold Soak Catechins Before Ferm<1mg/L1mg/L Catechins After Ferm7mg/L Tannins Before Ferm108mg/L90mg/L Tannins After Ferm610mg/L719mg/L Total Anthocyanins Before Ferm145mg/L350mg/L Total Anthocyanins After Ferm507mg/L561mg/L 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

Estate Cabernet Extended Maceration Trial (No cold soak) Press at 0° Brix72 Hour Post Ferm Maceration Catechins before Ferm1mg/L Catechins after Ferm6mg/L Tannins before Ferm80mg/L111mg/L Tannins after Ferm731mg/L882mg/L Anthocyanins before Ferm268mg/L151mg/L Anthocyanins after Ferm998mg/L966mg/L 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

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

Red Wine Production Balancing 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

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

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