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Wine Science Forum Oxygen and wine Quality Stéphane Vidal.

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Presentation on theme: "Wine Science Forum Oxygen and wine Quality Stéphane Vidal."— Presentation transcript:

1 Wine Science Forum Oxygen and wine Quality Stéphane Vidal

2 Global leading supplier of high performance closures for still wine-2.3 Billion closures and 13% market share HQ in North Carolina with manufacturing in the USA, Belgium, China and Argentina Products based on low density co-extruded foam Embracing oxygen management as the primary closure performance criteria influencing wine quality Development of new sustainable closures with Select Bio Nomacorc Overview

3 History of O2 Management at Nomacorc Co-extrusion enables production of closures with consistent and controllable oxygen transfer rates Early studies indicated closures with different OTRs resulted in wines of variable quality Desire to further knowledge and understanding on how OTR influenced wine development Research confirmed the importance of oxygen management Industry investigations suggest a need for improved control throughout wine making

4 O 2 Management Strategy Light 2005 Premium 2006 Classic Smart Value 2010 Select Series 2011 Classic 1999 Smart nd GEN 1 st GEN 3 rd GEN Global Research Programs NomaSense Analyzer 1 st Generation 2 nd Gen Select Bio


6 O 2 Management & Wine Faults O 2 Management Faults London International Wine Challenge (5 yr – Average)

7 O 2 Management & Wine Consistency Source: Wines & Vines, May 2012, p.57 Wine Number 30 Top Selling Wines in US 2009

8 To go further Aims Assess BtB by chemical analyses Characterize possible factors responsible for BtB Evaluate sensory implications What we did 25 white wines purchased at major retail outlets in France Price range 4-7 ; only 2011 wines 10 bottles/wine Chemical analyses and sensory difference test

9 SO2 data 10 wines with a maximum variation greater than 4 mg/L 7 wines btw 4-7 mg/L 1 wine 8.5 mg/L 2 wines >10 mg/L 12% 40%

10 SO2 data by closure Natural ColmatedMicroagglo NomacorcInj. molded 1+1 Others SC Natural and injected molded worst performing in terms of SO 2 consistency Nomacorc and microagglo best performing Colmated showed no extreme variations, but was consistently average

11 Closure Technology Bottle to Bottle Variation?

12 Filling levels 2,7 8,8 16,4 3, A 1405A 1409 Bottle with larger HS also had lower SO 2, but overall HS volume not correlated with SO 2 : combination of bad fill level+bad inerting with maybe closure effect too Fill level inconsistency also observed in other cases, but with negligible impact on SO 2

13 Capillarity? 4,1 2,5 3,3 1,6 0,9 1,4 2, Diam 3 A 404A 403A 407 Random migration of wine into the closure was observed, possibly indicating inconsistent closure structure. Impact of this on FSO 2 was minor, but wines were found to be sensorially different

14 And with Screw Caps? 14

15 How to reveal micro-leakage? 15

16 Typical DO pick-up during bottling

17 Sensory study Wines exhibiting max-min FSO 2 differences greater than 4 mg/L were submitted to duo-trio test The bottles with the min and the max FSO 2 level were selected for the test Internal Oxygen Management Research Center in Nimes (France)

18 Sensory variations 6 of the wines found different (24% of total wines)

19 Consumers can pick tiny differences Bouchon et apport doxygène SO2 libre (mg/L) SO2 total (mg/L) A 420A 520A 620 Select 100 (+1.5 mg dO2) Select 300 (+2.7 mg dO2)

20 Must Preparation Maturation (barrel aging, micro- oxygenation) Bottling (TPO) & Bottle Aging (OTR) Degree of Oxygen Exposure Share wine research findings relating to oxygen management and suggest practical solutions for improving control and wine quality The objective of today

21 Two Distinct Situations

22 Total Oxygen Pick-up

23 Validated technology

24 Luminescence technology 24 1.Emission of blue light directed on the sensor 2.Sensor excitation 3.Emission of red light captured by optical fiber Validation of non-invasive measurement of Total Package Oxygen

25 Sensors 25

26 Flexibility of measurements In the tank Use of dipping probe DO measurement Inerting performance check 2. During the process Use of sight glasses DO measurement Inerting performance check 3. At bottling TPO quality control Inerting performance Filling heads consistency Corking heads consistency

27 Mapping the Process & Defining Strategies

28 Winemaking Process Steps where we want to control oxygen Steps where we want to avoid oxygen

29 Control Procedures in Winemaking

30 Control Procedures During Aging

31 Bottling Control Procedures To get closure benefits we need to master bottling Dissolved Oxygen Head Space Oxygen Total Package Oxygen Total Consumed Oxygen

32 Post-Bottling Control Procedures

33 Conclusion Lots of defects linked to non controlled oxygen pick-up during bottling and post-bottling Technical solutions to better control critical steps exist: – Measuring to continuously audit production – Technical solutions exist… – But they need to be monitored and evaluated Real potential for improvement of wine quality

34 Wine Science Forum OXYGEN AND WINE QUALITY Dr. Maurizio Ugliano Enological Research Manager, Nomacorc Prof. Dr. Rainer Jung Stellvertretender Institutsleiter Geisenheim University Prof. Dr. Dominik Durner Professor Enology Neustadt Wine Campus DLR Rheinpfalz Oxygen and its influence on wine aroma development Oxygen during conditioning and bottling Understanding Oxygen Demand in Red Wines


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