1. Jim Harbertson Associate Professor Washington State University
Wine Flavor 101: The Impact of High Ethanol, Saignée and Extended Maceration on Wine Phenolic Composition
Jim Harbertson
Associate Professor
Washington State University

2. INTRODUCTION INTRODUCTION TRENDS IN VITICULTURE/WINEMAKING
Color
Tannins
Polymeric pigments
TRENDS IN VITICULTURE/WINEMAKING
Saignée
Alcohol
EXPERIMENTAL DATA
ASSESMENT
FUTURE DIRECTIONS

3. Phenolics-why we care Several Classes
Contribute Sensory Characteristics of Wine
Color- Anthocyanins and co-factors
Astringency – Tannins and LPP
Bitterness - Catechins
Anti-oxidant Capacity- All phenolics especially those with ortho configuration.

4. Anthocyanins pH Dependent Copigmentation Color Change Ethanol? Water?
Self-association
Co-Factors
Color Change
Hyper chromic shift (more color)
Bathochromic shift (blue color)
Ethanol?
Disrupt association
Bathochromic shift
Partitioning of flavonols?
Water?
Disruption, dilution

5. Seed Tannins Very Abundant Decline During Ripening Average Length
3-5 mg/berry
Amount per seed does not vary much
Decline During Ripening
Average Length
10 sub-units
Astringent
Gallic Acid Ester
Alters protein ppt.
Winemakers usually avoid seed tannins

6. Skin Tannins Not so abundant Ripening: No specific pattern
mg/berry
Ripening: No specific pattern
Average Length
32 sub-units
Astringent
Unique sub-unit
Winemakers want skin tannins

7. Polymeric Pigments Wine Artifact Mixture
Anthocyanins+ (tannins, keto-acids, cinnamates, etc.)
More resistant to Sulfur dioxide
Less pH sensitive
Color: brick-red

8. Rate of Extraction Graphic
This is a graph showing the extraction of color and tannins during a protracted skin and seed experiment. On the Primary Y axis you have Absorbance at 520 nm and on the Secondary Y axis there is tannin on a gram per liter basis. Before methods for measuring anthocyanins became more sophisticated a simple color absorbance was taken at the wavelength where they absorbed maximally was taken. This was used as a simple way of demonstrating the color anthocyanins. This experiment shows that anthocyanins that are represented by red squares are extracted quite more rapidly than the tannins that are represented by the black dots. The anthocyanins are at a maximum at around the sixth day whereas the tannins are at a maximum at around the 40th day of extraction! After the anthocyanins come to a maximum the begin to decline and has been demonstrated that throughout the fermentation process the formation of polymeric pigments is occurring.
REDRAWN FROM RIBÉREAU-GAYON 1970

9. Skin and Seed Tannin Extraction
Pinot noir
Miniature (3L)
Skin Tannin Extraction Fast and Plateaus
Seed Tannin Extraction Slow but Linear Increase Demonstrated
Redrawn from Calderon and Kennedy 2008

10. Polymeric Pigment Formation

11. ENHANCING PHENOLICS: TRENDS VITICULTURE
SMALL BERRIES ARE DESIRED
CLONAL SELECTION, SITE SELECTION
EXTENDED MATURATION
SEED MATURATION
REMEMBER BERRY SHRINKS!
IRRIGATION
EARLY STRESS, MORE TANNIC FRUIT
LOCATION
EXAMPLES AVAILBLE

12. THE TREND in WA, CA? Cab Family Fruit Resulting Wine
Want Brown Seeds, Less green aromas
Result: High Brix
Result: High pH—more K+, lower Malic
Resulting Wine
High Ethanol
High pH, Low TA
Big Extraction
Lots of color, plenty of tannins
Astringency is muted by ethanol, acidity

13. How are tannins influenced by ethanol?
Higher ethanol extracts more tannins?
Consensus says more “bad” seed tannins
Bitterness?
Catechins are more bitter with more [EtOH]
Astringency?
Thought that ethanol lowers astringency by making protein-tannin complexes soluble
So more tannins but less “tannic?”

14. Hang Time Fruit Trend-2 Small Berries with 25 Brix and above
Increase Skin/Seed: Juice
Problem: Water back necessary to avoid stuck ferment
How to keep skin/seed: juice from hang time fruit?
Answer: Water back and Saignée at the same rate.
Sounds simple enough, right?

15. Complicated Wait overnight for dried fruit to rehydrate
Take Brix Measure, Determine total volume of tank
Convert all values to metric it is way easier!
Calculate % of water to achieve target Brix
Bleed that percentage of juice
To calculate the amount of water to achieve target Brix you must subtract amount bled off from total first.
So the amount you bleed is greater than what you add back.

16. Math involved M1V1=M2V2 [Brix]V1=[Brix]V2 Brix = g/100 mL
Convert Tank volumes to L
Or you could convert Brix into pounds of sugar per gallon.
Ewww.

17. Calculate the Run-off X=1060.0 L or 280 gallons Tank #1 Metric
28.4 Brix
284 g/L
Target
Metric X X
24.1 Brix
241 g/L
X= L
or 280 gallons
So you bleed off 1060.L or 280 gallons for a total of L or gallons

18. Now for the water addition
Tank #1
Metric
gallons L
28.4 Brix
284 g/L
Target
Metric X X
24.1 Brix
241 g/L
x=870.9 L
or 230 gallons

19. Experiment: High Ethanol
Treatment
Juice Removal
Water Addition (%)
Volume Change (%)
Initial Brix
Brix at Inoculation
Control
18.7 ±0.6
+18.7
28.3 ±0.2
24.3 ±0.9
High Ethanol
4.5 ±0.8
+4.5
28.0 ±0.2
26.8 ±0.6
Low Saignée
18.1 ±1.2
18.1 ±0.2
28.1 ±0.3
24.1 ±0.4
Low Saignée EM
16.8 ±0.4
27.8 ±0.1
24.2 ±0.2
High Saignée
32.7 ±1.7
16.4 ±0.8
-16.4
27.7 ±0.2
24.2 ±0.8
10 ton Scale Duplicates
Merlot Columbia Valley pH 3.9 TA 0.33 g/100mL

20. Winemaking Details Mechanical harvest-Yield 170 gallon/ton
30 ppm SO2 at destemming
YAN adjusted to 225 ppm with DAP
Yeast Strain “Premier Cuvee”-S. cerevisiae bayanus
Mix after water/SO2 1 minute per ton
Pump-overs 1 minute per ton 3 times a day
Until drain and press (~ 8.5 minutes)
Drained to Tank- Press Fractions Recombined-finish primary in tank
Sent to Barrel to undergo ML
Sensory on wines 1 year after crush

21. Columbia Basin Vineyard
Merlot BIG CANOPY CLONE 3 9 year old 5 TON/ACRE
Read Veggie to the point nobody likes it!
VINEYARD SIZE
20 acre~8 hectare
16 REPLICATES
SAMPLE SIZE
15 clusters per rep
Evenly spaced across vineyard
Fruit from alternate sides of canopy
15 Clusters dissected into berries
30 Berries per replicate for tannins
Harvest date Oct 12-13
Harvest Data 28 Brix 0.33 g/100mL TA pH 3.9
Tannin by protein ppt
Row 73-74
Row 81-82
Row 89-90
Row 97-98
Row
Row
Row
Row
Sampled Rows
Row 9-10
Row 17-18
Row 25-26
Row 33-34
Row 41-42
Row 49-50
Row 57-58
Row 65-66

22. Data AVE Treatments STDEV STD ERROR RANGE N Berry weight (g) 1.18
0.073
0.018~1.5% 16
Seed number per berry
1.68
0.115
0.029~1.7%
Skin Tannin
mg per berry
0.78
0.094
0.024~3.0%
Seed Tannin
3.30
0.223
0.056~1.7%
3.45 mg/g FW ~ 3450 mg/L wine potential
19 % Skin Tannin 81% Seed Tannin
Berry Weight Variability less than fruit tannin
Overall variability similar

23. Basic Wine Chem pH Treatments TA EtOH % Control High Alcohol
3.81 ±0.02
0.50 ±0.05
14.0 ±0.31
High Alcohol
3.89 ±0.04
0.52 ±0.03
15.9 ±0.16
Low Saignée
3.86 ±0.03
13.8±0.23
High Saignée
3.81 ±0.04
0.51 ±0.03
13.8±0.13
Extended Maceration
3.84 ±0.04
0.50 ±0.02
14.2 ±0.33

24. Anthocyanins-

25. Anthocyanins-Low Saignée

26. Anthocyanins-High Saignée

27. Anthocyanins-High Ethanol

28. Anthocyanins-Low Saignée Ex Mac.

29. Anthocyanins-All Muddled

30. Tannin Extraction

31. Anthocyanin, tannin and iron reactive phenolics at press and 185 days
Anthocyanins (mg/L)
Tannins (mg/L)
Fe Phenolics (mg/L)
TREATMENT
PRESS
185 Days
Control
468 C
418 C
469 B
399 D
1145 D
1338 D
High Ethanol
656 B
401 C
577 B
512 C
1338 C
1578 C
Low Saignée
687 B
461 B
549 B
500 C
1300 CD
1291 D
Low Saignée-EM
528 B
352 D
985 A
980 A
2026 A
2353 A
High Saignée
750 A
558 A
686 B
658 B
1690 B
1783 B
Letters within a column indicate significant differences at p<0.05
Error bars excluded for space.

32. % Skin Tannins Extracted % Seed Tannins Extracted
Treatment
mg skin tannins per g FW
mg seed tannins per g FW
% Skin Tannins Extracted
% Seed Tannins Extracted
Wine Proportion
Skin
Wine Proportion Seed
Harvest Fruit
0.66 A
3.29 A NA
Control
0.36 B
2.77 B
46%
16%
42%
58%
High Ethanol
0.40 B
2.45 B
40%
25%
26%
74%
Low Saignée
0.36 B
2.74 B
45%
17%
60%
Low Saignée-EM
0.31 B
1.83 C
53%
44%
21%
79%
High Saignée
0.44 B
2.54 B
33%
22%
27%
73%

33. Polymeric Pigments

34. Polymeric Pigments Treatment Effect

35. Sensory
Courtesy of Dr. Carolyn Ross WSU PULLMAN

36. Principle Components Analysis

37. Assessment Saignée at the same rate as water back
No effect on phenolics
No effect on sensory
Complicated
Time Consuming
Potentially Wasteful

38. Assessment Want more Color or More Tannins? High Saignée
More anthocyanins, tannins, more SPP
Extended Maceration
More tannins, more LPP
Sensory: Can be more drying

39. Assessment Higher Ethanol Wine More Tannins
Not less astringent than control with large increase in EtOH
More Seed Tannin Extraction
Some Color enhancement
Hot Description
Less Fruit Flavor!
Solubility of aromas in alcohol found in other work
Trending towards less smooth, more dry but more dynamic ~ stats indicate not significant
Is it worth it?
Dilution is the solution?
Greater Volume, lower taxes

40. Acknowledgments Linda Bisson UC Davis Chateau Ste. Michelle
Winemaking: Josh Maloney, Bob Bertheau
Sensory: Carolyn Ross, Karen Weller
Family: Eileen and Andrew Harbertson

41. Vineyard Data By Row
Based on variation across vineyard the winemaking reps should be consistent.
No ability to separate rows because of mechanized harvest.

42. Vineyard Data By Row
Based on variation across vineyard the winemaking reps should be consistent.
No ability to separate rows because of mechanized harvest.

43. Tannin/seed vs. seeds per berry
Shows that berries with fewer seeds seem to compensate.
No relationship between seed tannin/berry and seeds per berry.
Good relationship (r=0.81) seed weight and berry weight