1. Anita Oberholster Extension Specialist in Enology Pinot noir: Winemaking Techniques with a Focus on Cap Management

2. Main Phenols in Wine Skins – Anthocyanins responsible for red color – Flavonols – best copigments Skins and seeds – Flavan-3-ols (ex. catechin, epicatechin) Oligomers and polymers of flavan-3-ols = proanthocyanidins (PA) and polymeric phenols/tannin Wine – All the above + polymerization products

3. Phenol Composition CompoundsPinot noirMerlotCab franc Anthocyanins166-219338-455337-469 Flavonols76-91110-113121-157 Tot Phenols913-965907-9211095-1193 mg/L after fermentation Mazza et al., (1999) J. Agric. Food Chem. 47 (10): 4009-4017

4. Phenol Extraction Extraction of malv-3-gluc during fermentation (Pinot noir) Cortell et al., (2007) J. Agric. Food Chem. 55: 6585-6595.

5. Busse-Valverde et al., (2010) J. Agric. Food Chem. (58) 21: 11333-11339. Puertas, et al., (2008) Food Sci. Tech. Int. 14 (Suppl. 5): 21-27. Sacchi, et al., (2006) Am. J. Enol. Vitic. 56 (3): 197-206. Vásquez et al., (2010) Eur. Food Res. Technol> 231:789-802. Influence of Winemaking Practices on Phenolic Composition and Color Cold soak/maceration Must at 10 – 15°C for several days before fermentation – no or neg. effect on color  Seed tannin (Busse-Valverde et al., 2010) Must/grape freezing Saignée (prefermentation juice runoff)

6. Marais, et al. (2003)S. Afr. J. Enol. Vitc. 24:70-75. Sacchi, et al., (2006) Am. J. Enol. Vitic. 56 (3): 197-206. Influence of Winemaking Practices on Phenolic Composition of Wine Carbonic maceration Thermovinification (best effect Pinot noir) Increase anth and skin tannin extraction Loss of varietal character New Technology: Flash-Détente Fermentation temperature Opt temp ±30  C (86F) (Pinot noir, Pinotage)

7. Baurtista-Ortín et al., (2005) Int. J. Food Sci. Technol. 40: 867-878. Keulder et al., (2006) Sacchi et al., (2006) Am. J. Enol. Vitic. 56 (3): 197-206. Vásquez et al., (2010) Eur. Food Res. Technol. 231:789-802. Influence of Winemaking Practices on Phenolic Composition and Color Processing enzymes  Colour intensity or no effect Mainly increase extraction of tannins and other phenols, including anthocyanins

8. Gomez-Plaza et al., (2001) Am. J. Enol. Vitic. 52: 266-270. Marias et al., (2003) S. Afr. J. Enol. Vitic. 24:76-79 Sacchi, et al., (2006) Am. J. Enol. Vitic. 56 (3): 197-206. Influence of winemaking practices on phenolic composition of wine cont… Why cap management ? Keep cap moist for yeast activity Reduce temp gradient between cap and liquid for yeast activity Increase skin contact for phenol extraction etc.

9. Gomez-Plaza et al., (2001) Am. J. Enol. Vitic. 52: 266-270. Marias et al., (2003) S. Afr. J. Enol. Vitic. 24:76-79 Sacchi, et al., (2006) Am. J. Enol. Vitic. 56 (3): 197-206. Influence of winemaking practices on phenolic composition of wine cont… Cap management techniques Punch-down, pump-over (various irrigators), rotor, delestage, submerged cap, timed gas-pressure release, pneumatage Studies compared punch-down, pump- over, rotor and delestage Variable effect with cultivar Rotor  mechanical punch down  pump over  manual punch down (order of phenol extraction)

10. Influence of winemaking practices on phenolic composition of wine cont… What cap management technique to use depends on Cultivar Personal experience Amount of manipulation and oxygen exposure - desirable for wine style Usually less oxygen exposure for Pinot noir compared to varieties such as Cab. Sauv. and Merlot

11. Baurtista-Ortín et al., (2005) Int. J. Food Sci. Technol. 40: 867-878. Gomez-Plaza et al., (2001) Am. J. Enol. Vitic. 52: 266-270. Puertas, et al., (2008 Food Sci. Tech. Int. 14 (Suppl. 5): 21-27. Yokotsuka et al., (2000) J. Wine Res. 11: 7-18. Influence of winemaking practices on phenolic composition of wine cont… Extended maceration time Increase in tannin, not anthocyanins Total phenols increase up to 36 days Anthocyanins reach maximum within 3 – 5 days, although some studies have increases up to 10 days Pomace contact of 4 – 16 days were prefered by judges (this test was done on Merlot)

12. Cano-López et al., (2010) Food Chem. 119:191-195. Cejudp-Bastante et al., (2011) Food Chem. 124:727-737. Baurtista-Ortín et al., (2005) Int. J. Food Sci. Technol. 40: 867-878. Durner et al., Am. J. Enol. Vitic. 61 (4): 474-485. Keulder et al., (2006). Parker et al., (2007) Austr. J. Grape Wine Res. 30 (1):30-37. Influence of winemaking practices on phenolic composition of wine cont… Commercial tannins Little or no effect that disappear with bottle aging (Keulder et al., 2006; Parker et al., 2007; Baurtista-Ortín et al., 2005) Microoxygentation (MOX)  Color density (Cano-López et al., 2010; Cejuda- Bastante et al., 2011; Geldenhuys et al., 2009) Before MLF found pos. for Pinot noir (Durner et al., 2010) Effect depended on flav/anth ratio

13. Strong correlation between colour and quality, thus max anth content important Unfortunately no guaranteed protocol, depends on phenol composition Ratio of tannin to anth important for colour development/stability Concluding remarks

14. General for Pinot noir  Pectolytic enzymes  Thermovinification  Thorough mixing of cap with must  Microoxygenation Concluding remarks

15. Contact details Anita Oberholster – RMI North, room 3146 – aoberholster@ucdavis.edu aoberholster@ucdavis.edu – Tel: (530) 754-4866 – Mobile: (530) 400-0137 – http://wineserver.ucdavis.edu http://wineserver.ucdavis.edu – http://www.facebook.com/aoberholster http://www.facebook.com/aoberholster