2011 Wine Flavor 101A Evan Schiff Assistant Winemaker Francis Coppola Winery Dec 9, 2011

Brettanomyces Control UV Treatment of Wine to Control Micro Organisms FCW Standard Winery Practices –Cleanliness in Cellar –Cleanliness in Sampling –55 F cellar temp –Proper Acid & SO2 Additions –Barrel Steaming & Washing –Segregation of Lots & Disposal of Problem Oak –Screening of Lots: Tasting, Brett Plating, Scorpion

Ultraviolet Radiation UV Light nm, in microbial control zone nm, most effective at killing microbe organisms These wave lengths absorbed by cellular DNA, breaking thymine dimer (peptide bonds) Disturbs replication Used in water treatment and in other applications SurePure Unit: Developed for food-grade ingestible liquids

Unit Design Dosage considerations: turbidity, microbial load, flow rate, and desired microbial reduction Turbid flow thru UV lamps in series, dosage depend on flow rate Racked barrels to tank, treated tank to tank, return to barrels. Treatment rate approximately 1,800 gallons/hour. Samples taken from tanks.

Experimental Design Each of the 4 lots: 50% new barrels, 50% used barrels, ~1440gal (24 barrels) Lots kept separate during topping Start date was December 2010; retreated at 8 months; experiment ongoing Sampling done bi-monthly –Standard chemistry –Tasting –Scorpion (PCR) and plating Will measure for 4-ethylphenol and 4-ethylguaiacol 15 ppmTC 30 ppmTC

Tasting Results 15 ppm level Treatment = Low Brett Sensory, Fruit Forward Control = Strong Brett Sensory, Earthy, Vinyl, Complex 30 ppm level Clean sensory, Expressive, Jam Fruit

Scorpion Results Low SO CS-FPC073X before treatment 'Scorpion' Wine Spoilage Panel Lactobacillus plantarum <10 cells/mL 8/1/11 L. casei/paracasei/mali/nagelii 30 cells/mL 8/1/11 L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11 Pediococcus species <10 cells/mL 8/1/11 Acetic acid bacteria cells/mL 8/1/11 Brettanomyces bruxellensis 3900 cells/mL 8/1/11 Zygosaccharomyces bailii 60 cells/mL 8/1/11 Lactobacillus kunkeei <10 cells/mL 8/1/ CS-FPC073X after treatment 'Scorpion' Wine Spoilage Panel Lactobacillus plantarum <10 cells/mL 8/1/11 L. casei/paracasei/mali/nagelii 30 cells/mL 8/1/11 L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11 Pediococcus species <10 cells/mL 8/1/11 Acetic acid bacteria cells/mL 8/1/11 Brettanomyces bruxellensis 1900 cells/mL 8/1/11 Zygosaccharomyces bailii 70 cells/mL 8/1/11 Lactobacillus kunkeei 10 cells/mL 8/1/11 Normal SO CS-FPC074X before treatmen t 'Scorpion' Wine Spoilage Panel Lactobacillus plantarum <10 cells/mL 8/1/11 L. casei/paracasei/mali/nagelii 40 cells/mL 8/1/11 L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11 Pediococcus species <10 cells/mL 8/1/11 Acetic acid bacteria cells/mL 8/1/11 Brettanomyces bruxellensis 4600 cells/mL 8/1/11 Zygosaccharomyces bailii 50 cells/mL 8/1/11 Lactobacillus kunkeei <10 cells/mL 8/1/ CS-FPC074X after treatment 'Scorpion' Wine Spoilage Panel Lactobacillus plantarum <10 cells/mL 8/1/11 L. casei/paracasei/mali/nagelii 20 cells/mL 8/1/11 L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11 Pediococcus species <10 cells/mL 8/1/11 Acetic acid bacteria cells/mL 8/1/11 Brettanomyces bruxellensis 2900 cells/mL 8/1/11 Zygosaccharomyces bailii 30 cells/mL 8/1/11 Lactobacillus kunkeei 10 cells/mL 8/1/11

Plating Results Low SO A 10CS-FPC073X before treatment wine bacteria culture presumptive Oenococcus 0 col/mL 8/12/11 presumptive Pediococcus 0 col/mL 8/12/11 presumptive Lactobacillus 0 col/mL 8/12/11 presumptive acetic acid bacteria >3000 col/mL 8/12/11 "non-wine" bacteria 0 col/mL 8/12/11 wine yeast culture fermentation positive yeast 0 col/mL 8/12/11 presumptive Brettanomyces >3000 col/mL 8/12/11 film forming yeast 10 col/mL 8/12/11 other yeast 0 col/mL 8/12/11 fungus 0 col/mL 8/12/ A 10CS-FPC073X after treatment wine bacteria culture presumptive Oenococcus 0 col/mL 8/12/11 presumptive Pediococcus 0 col/mL 8/12/11 presumptive Lactobacillus 0 col/mL 8/12/11 presumptive acetic acid bacteria 605 col/mL 8/12/11 "non-wine" bacteria 0 col/mL 8/12/11 wine yeast culture fermentation positive yeast 0 col/mL 8/12/11 presumptive Brettanomyces 570 col/mL 8/12/11 film forming yeast 20 col/mL 8/12/11 other yeast 0 col/mL 8/12/11 fungus 0 col/mL 8/12/11 Normal SO A 10CS-FPC074X before treatment wine bacteria culture presumptive Oenococcus 0 col/mL 8/12/11 presumptive Pediococcus 0 col/mL 8/12/11 presumptive Lactobacillus 0 col/mL 8/12/11 presumptive acetic acid bacteria >3000 col/mL 8/12/11 "non-wine" bacteria >3000 col/mL 8/12/11 wine yeast culture fermentation positive yeast 0 col/mL 8/12/11 presumptive Brettanomyces >3000 col/mL 8/12/11 film forming yeast 130 col/mL 8/12/11 other yeast 0 col/mL 8/12/11 fungus 0 col/mL 8/12/ A 10CS-FPC074X a fter treatment wine bacteria culture presumptive Oenococcus 0 col/mL 8/12/11 presumptive Pediococcus 0 col/mL 8/12/11 presumptive Lactobacillus 0 col/mL 8/12/11 presumptive acetic acid bacteria 0 col/mL 8/12/11 "non-wine" bacteria 35 col/mL 8/12/11 wine yeast culture fermentation positive yeast 0 col/mL 8/12/11 presumptive Brettanomyces 590 col/mL 8/12/11 film forming yeast 0 col/mL 8/12/11 other yeast 0 col/mL 8/12/11 fungus 0 col/mL 8/12/11

Conclusion –Further trials needed, this is a first step –UV treatment may help in a winery setting –Proactive actions are a good strategy Maintain low populations Decrease risk Thank You UC Davis Coppola Winery Team ColloPack Solutions and SurePure Craig Richardson