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

2. 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

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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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?

11. 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

12. Oxygen and white wines Controlled oxidation - Cilyo
Extraction management

13. 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

14. 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.

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

16. Cilyo measurement (ml/l) O2
Press Audit
Press (2 x SB + Vio) : lts
Cilyo (Tk 196) : 13,1 ml/l O2
Free run : 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

17. Comparison manual vs mechanical harvest

18. 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

19. Oxygen and white wines
Organoleptic impact of Cilyo treatment

20. IMPACT ON POLYPHENOLIC CONCENTRATION
Gros Manseng
Concentrations en mg/L

21. 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

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

23. 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

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

25. 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

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

27. 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 $
after Cilyo treatment :
value $

28. 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

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