1. Prevention of Wine Oxidation Potential Targets and Treatments

2. Varietal Flavor/Aroma Location
Only a small number of the dozens of known grape compounds important for flavor are represented here.
Potentially volatile compounds such as terpenes, norisoprenoids, and thiol precursors are stored as sugar or amino acid conjugates in vacuoles of grape skin cells.
Lund and Bohlmann, Science 311, 804 (2006)

3. Flavor/Aroma Structures
Norisoprenoids
The oxidizable portion of flavor/aroma compounds are hydroxyl and keto groups
Monoterpenes
4MMP
4 mercapto methylpentanol
3MMB
3 mercapto methylbutanol
3MH
3 mercaptohexanol
3MHA
3 mercaptohexan acetate
Thiols

4. FRESHArom® Glutathione as an Antioxidant in Wine
FRESHArom® is an OMRI Listed yeast derived product naturally rich in S- amino acids (NAC, Cystein, GGC, Glutathione) which create antioxidant power for aroma protection
N-Acetyl Cysteine (NAC)
Glutathione added directly to water or finished wine can be rapidly oxidized and with no Glutathione Reductase to recycle it loses antioxidant properties
Cysteine
ɣ - Glutamylcysteine (GGC)
Glutathione
FRESHArom® added during the first third of fermentation allows yeast to accumulate and slowly release glutathione during lees ageing - autolysis

5. FRESHArom Protection
From Laffort Export Seminar 2014 – Palermo, Italy

6. FRESHArom Protection of Wine from Oxidation
Winemaking Stages and Oxidation Risk
Juice/Must – Glutathione Loss-GRP (Glutathione-Caftaric Acid)
maintain reductive conditions, fermentation tannins, SO2, CO2
Fermentation – Low risk
yeast oxygen demand, CO2 evolution, conjugated precursors
Racking –
Fining –
Stabilization –
Bottling-
FRESHArom glutathione, SO2, best cellar practices
Highest Risk

7. FRESHArom Protection
FRESHArom is added during the first third of Alcoholic Fermentation
Correct any nitrogen deficiency in the must during AF with proper nutritional supplements
Add FRESHArom directly to the fermentation tank
Saccharomyces can assimilate the Glutathione and
precursor molecules efficiently at this stage of the fermentation
Wine glutathione content is increased as yeast undergo autolysis
FRESHArom aids in the protection of the aromatic potential of wines and delays the appearance of oxidized notes eg. Sotolon, phenylacetaldehyde
FRESHArom also provides protection against the mechanisms of browning reactions in white and rose’ wines

8. Klosterneuburg - Austria Grüne Veltliner 2011
FRESHArom Protection
Klosterneuburg - Austria Grüne Veltliner 2011
Parameters
FRESHArom
Control
Alcohol (% Vol.)
12,2
12,1
GF (g/L)
0,9
0,8
VA (g/L H2SO4)
0,12
TA(g/L H2SO4)
4,12
4,04 pH
3,23
Malic acid (g/l)
1,75
1,74
FRESHArom protects the varietal and the fermentative aromas
FRESHArom
Control

9. FRESHArom
FRESHArom
FRESHArom
FRESHArom

10. ARC Projects - 2015 Impact of FRESHArom on Redox Status in White Wines
Foundation – Glutathione / Redox Research
More reactive compounds protect less reactive compounds through kinetic preference

11. ARC Projects - 2015 Impact of FRESHArom on Redox Status in White Wines
Feasibility – Glutathione Impact on Wine Ageing
Impact of adding glutathione (15 mg/L) at bottling on the aldehyde-thiol aromas of Sauvignon Blanc after 4 years of ageing
Control
with GSH
(15 mg/L added)
Oxidative evolution (waxy and honey)
Sotolon (µg/L)
Phenylacetaldehyde (ng/L)
Fruity Aromas
4MMPOH (ng/L)
3 MH (ng/L)
Grape GSH can be rapidly lost by oxidative juice handling - GRP
GSH in yeast can be supplemented with a timely nutritional addition
15 ppm+ GSH is needed in wine for optimal protection

12. ARC Projects - 2015 Impact of FRESHArom on Redox Status in White Wines
Experimental Design – Sampling – Measurables
Control Treatment – Winery Standard
Experimental Treatment – Modified Protocol (Harmonized)
Must chemistry, Finished wine chemistry, Glutathione, A420, A280, Sensory Evaluation
Complete procedure/processes used in producing the wines, storage conditions
Must: End Primary Fermentation: Cellaring
Glutathione Glutathione Glutathione
Fe Fe A280 Phenolics
A420 Color
Sensory/Aroma Evaluation

13. Post-Fermentation Glutathione (mg/L)
ARC Projects
Impact of FRESHArom on Redox Status in White Wines
Preliminary Data – Glutathione Impact on Wine Ageing
Post-Fermentation Glutathione (mg/L)
Winery
Varietal
Yeast
Control
Treatment
Fold Increase
Sonoma-Cutrer
Chardonnay
VL2
5.4
15.6
2.9
5.6
16.6
3.0
X-Pure
5.7
15.0
2.6
6.6
15.5
2.4
J Lohr - Monterey
Riesling
VL1
9.2
11.6
1.3
Fresno State
Cab Sauv Rose’
Rose'
10.7
22.9
2.1
Schug Carneros
Sauvignon Blanc
QA 23
17.8
21.4
1.2
Benziger - Sonoma
VL3
24.0
30.8

14. ARC 2015 - FRESHArom Winery Type ID Fe Benziger Sauv Blanc
Control Post F
0.6
Exp Post F
0.5
CSU Fresno
Cab Sauv
15CSROS- Post F
0.4
15CSROS+ Post F
J Lohr
Riesling
15WRFG Control Post F
2.0
15WRFG Exp Post F
6.8
Schug
SBHVV15 CTRL Post F
SBHVV15200 Post F
SBHVV15300 Post F
0.7
Sonoma Cutrer
Chardonnay
15CHKTV025V No KMBS Post F
15CHKTV025VF No KMBS Post F
15CHKTV)25V KMBS Post F
15CHKTV025VF KMBS Post F
15CHKTV025x No KMBS Post F
15CHKTV025XF No KMBS Post F
15CHKTV025X KMBS Post F
15CHKTV025XF KMBS Post F

15. ARC 2015 - FRESHArom Winery Type ID ABS 420nm ABS 280nm Benziger
Sauv Blanc
Control Post F
0.055
0.855
Exp Post F
0.054
0.861
CSU Fresno
Cab Sauv
15CSROS- Post F
0.107
0.918
15CSROS+ Post F
0.223
0.900
J Lohr
Riesling
15WRFG Control Post F
0.067
0.897
15WRFG Exp Post F
0.056
0.875
Schug
SBHVV15 CTRL Post F
0.073
SBHVV15200 Post F
0.074
0.856
SBHVV15300 Post F
0.075
0.866
Sonoma Cutrer
Chardonnay
15CHKTV025V No KMBS Post F
0.105
0.792
15CHKTV025VF No KMBS Post F
0.106
0.789
15CHKTV)25V KMBS Post F
0.062
0.754
15CHKTV025VF KMBS Post F
0.064
0.753
15CHKTV025x No KMBS Post F
0.115
0.913
15CHKTV025XF No KMBS Post F
0.113
0.925
15CHKTV025X KMBS Post F
0.066
0.891
15CHKTV025XF KMBS Post F
0.071
0.886

16. GROUP 1 – ZYMAFLORE X-Pure
ARC FRESHArom
Sensory Evaluation of FRESHArom Trial
- Chardonnay Wines – Sonoma -
Cara Morrison, Zidanelia Arcidiacono, Lindsey Otis, Peter Salamone
@Sonoma Cutrer Winery April 7, 2016
Forced Rank Evaluation for Aroma, Mouthfeel/Flavors, Color/Other
GROUP 1 – ZYMAFLORE VL2
Trial points rank
025 VF
025 V 7 2
028VTF 10 3
028 VT 16 4
GROUP 1 – ZYMAFLORE X-Pure
025 XF
028 XTF 9 2
025 X 11 3
028 XT 14 4
V = Zymaflore VL2 X = Zymaflore X-Pure F = Fresharom T = Tanin Galalcool

17. Sample Winemakers Acute Tasters
ARC FRESHArom
Sensory Evaluation of FRESHArom Trials
- ARC Meeting - Petaluma -
23 Tasters - 20 Winemakers – 8 Acute Tasters
(fail false positive, 2 differences)
Pairwise Difference and Preference Testing
Sample Winemakers Acute Tasters
S-C CH-25 VL2F 73% 88%
S-C CH-25 VL2 27% 12%
FSU SEM VL2F 81% 86%
FSU SEM VL2 19% 14%
S-C CH-25 XF 47% 57%
S-C CH-25 X 53% 43%
JLohr WR VL1F 37% 57%
JLohr WR VL1 63% 43%

18. FRESHArom effectiveness spans varietal and yeast strain
ARC FRESHArom
FRESHArom Trials
Summary - Conclusions
Proper FRESHArom application can significantly increase the glutathione concentration in finished wines
FRESHArom effectiveness spans varietal and yeast strain
FRESHArom sensory difference in finished wines is noticeable and preferred especially by experienced wine tasters
Next Question: How does FRESHArom application impact SO2 management in the cellar?