Lecture 15: Post-Fermentation Cellar Operations: Wine Stability
Reading Assignment: Text, Chapter 9, pages ;
The 5 Goals of Post-Fermentation Operations: 3. STABILITY
Stability GOAL: to stabilize the clarity and desirable sensory characteristics
Stability: Types of Problems Microbial stability Chemical stability Macromolecular stability
Microbial Stability GOAL: to prevent microbial growth and/or metabolism especially in the bottle to prevent both turbidity and off- character production
Spoilage Organisms Bacteria Yeasts Molds
Bacteria Lactic acid bacteria Acetic acid bacteria Bacillus Streptomyces
Lactic Acid Bacteria Off-character production –Mousiness –Acetic acid Turbidity Effervescence (CO 2 ) Polysaccharide –Haze –Ropiness
Mousiness Several compounds(oxidation products of lysine) have been implicated in this off- character: 2,4,6-trimethyl-1,3,5-triazine 2-ethyl-3,4,5,6-tetrahydropyridine 2-acetyl-3,4,5,6-tetrahydropyridine
PREVENTION: Use of SO 2 pH adjustment Control of ML
Bacteria Lactic acid bacteria Acetic acid bacteria Bacillus Streptomyces
Acetic Acid Bacteria Acetobacter aceti Require O 2 Acetic acid accompanied by ethyl acetate
PREVENTION: Use of SO 2 Topping off to prevent O 2 exposure Market it as wine vinegar
Bacteria Lactic acid bacteria Acetic acid bacteria Bacillus Streptomyces
Bacillus Turbidity No off-character production Produces resistant spores Relatively rare
PREVENTION: Use of SO 2 Limit O 2 exposure
Bacteria Lactic acid bacteria Acetic acid bacteria Bacillus Streptomyces
Contaminant of winery filtration equipment Imparts a “soil” character Rare
PREVENTION: Clean equipment after each use!
Spoilage Organisms Bacteria Yeasts Molds
Spoilage Yeasts Zygosaccharomyces
Turbidity Little to no off-characters Resistant to potassium sorbate Most common in semi-dry wines Predominant in juice concentrate More resistant to SO 2
Spoilage Yeasts Zygosaccharomyces Pichia
Can produce turbidity Can produce off-characters Sensitive to SO 2 Sensitive to dimethyldicarbonate (DMDC, “Velcorin”)
Spoilage Yeasts Zygosaccharomyces Pichia Candida
Some strains can produce off- characters Can form a film “C. mycoderma” –Oxidizes acids reducing acidity –Forms acetaldehyde “ethanal” (apple) More common in barrel fermentations/aging Sensitive to SO 2 and DMDC
Spoilage Yeasts Zygosaccharomyces Pichia Candida Brettanomyces/Dekkera
Multiple off-characters –Vinyl phenols –Amino acid degradation products –Oxidation of wood aldehydes More common in barrel aging More common in red wines
The Brett Off-Characters Horsy, horse blanket Barnyard, fecal Wet dog Tar Tobacco Creosote Leathery Pharmaceutical Mousy
Control of Brettanomyces Use of sanitized cooperage Avoid topping off with contaminate wine Filtration of contaminated wine Use of SO 2
Spoilage Yeasts Zygosaccharomyces Pichia Candida Brettanomyces/Dekkera Saccharomyces
Turbidity Effervescence (CO 2 ) More of a problem in wines with high residual sugar Can be prevented by use of SO 2 and sterile bottling
Spoilage Organisms Bacteria Yeasts Molds
Not a problem if wine is protected against O 2 exposure Impart “moldy” taints Can produce “corkiness”: 2,4,6- trichloroanisole
2,4,6 -Trichloroanisole OCH 3 Cl
2,4,6-Trichloroanisole Intense aroma of “moldy rag” Only one of several off-characters that can be associated with bad corks Can be formed in absence of cork if have the right conditions: phenolic compounds, mold and chlorine bleach
Sources of Spoilage Organisms Grapes Winery surfaces/equipment Airborne contaminants Barrels Corks/materials entering winery Blending wines Humans
Prevention of Spoilage Do not allow biologically active waste to accumulate Clean equipment immediately after use, not just before next use Identify source of contamination promptly Minimize outside sources of contamination (know your bulk wine!) Use SO 2 or other anti-microbial Monitor O 2 exposure of wine
Stability: Types of Problems Microbial stability Chemical stability Macromolecular stability
Chemical Instabilities Metal ions
Metal Ions Fe and Cu can form a precipitate “casse” Caused by use of iron or copper containing materials in winery or from pesticides Elimination: Ferrocyanide precipitation (not legal everywhere)
Chemical Instabilities Metal ions Tartrate
At low temperature, tartrate will crystallize Mistaken for ground glass by consumers Unstable in presence of Ca ++ Solubility depends upon pH, K +, tartrate concentrations Can get co-crystallization with other organic acids
Tartrate: The Solution Super-chill wine to catalyze crystallization Nucleate process with tartrate crystals Add cations to initiate crystallization
Chemical Instabilities Metal ions Tartrate Polymerized phenols
Polymerized Phenols Can precipitate during aging Undesired in bottle
Chemical Instabilities Metal ions Tartrate Polymerized phenols Oxidation products
Oxidation Products Off-colors –Brown –Pink –Orange Off-characters –Aldehydes Prevented by using antioxidants
Stability: Types of Problems Microbial stability Chemical stability Macromolecular stability
Macromolecular Stability Protein Polysaccharide
Protein Instability Proteins involved are from grape Denature over time causing visible haze –Hydrophobic regions interact –Agglutination complexes formed –Complex becomes visible Accelerated by treatment of wine at high temperature (HTST) Can be prevented by fining
HTST “High Temperature Short Time” Used on juices with high oxidase levels –Polyphenol oxidase from plant –Laccase from Botrytis Used on wines –Pasteurization (Kosher wines) –Inactivation of added enzymatic activity
Polysaccharide Instability Polysaccharides come from either plant or microbial activity Insoluble at high ethanol causing visible haze Insoluble at low temperatures More difficult to prevent/remove