1. NEW YORK Wine Industry Workshop INCREASING WINE QUALITY WITH THE ADDITION OF ENOLOGICAL TANNINS AND ENZYMES IN RED WINE Diana M. Burnett SCOTT LABORATORIES April 3, 2003

2. Diana has been in the wine industry since her graduation from Fresno State more than twenty-five years ago. She owns two vineyards in Sonoma County, and is producing small lots of old vine Zinfandel from her Dry Creek ranch. She worked in winemaking for Geyser Peak, Rodney Strong and Beaulieu then spent ten years in marketing for Franciscan, Chalk Hill and Beringer. She is currently fermentation sector manager for Scott Labs and just prior to that taught several different enology classes at Fresno State. Her current position allows her to travel to wine regions through out the US and Europe continuing to learn and teach.

3. Increasing Phenolic Structure Color Enzymes for Reds –Scottzyme Color Pro –Scottzyme Color X –Laffort Lafase He –Laffort Lafase He GC Opti RED –autolysed yeast,high in polysaccharides, to increase color and mouthfeel in red wines Fermentation Enological Tannins –Biotan-grape only –VR Supra Post Fermentation Tannins –Tan’ Cor –Tan’Cor Grand Cru “Final Seasoning” –Quertanin –Tanin Plus

4. Phenolics Condensed Tannins (Proanthocyanins) –Grapes (skins and seeds) –exotic wood Ellagic Tannins-Wood –Chestnut –Oak Gallotannins –Gall nuts from oak-white “fluffy” tannins Galalcool and Galalcool SP - white wines

5. Two Families of Tannins HydrolysabletanninsCondensedtannins COOHHO HO HO Gallic ac. GallotanninsEllagitannins C-O O-C O O OH OH HO HO Ellagic ac. Proanthocyanidictannins OH OH HO OH OH O flavan-3 ol

6. In wine the anthocyanins are mainly bound to the proanthocyanidic tannins. OH R1R1 R2R2 O O-Glu HO - - R + OH O HO - - + CH 3 CH OH - O 2, H +, Fe +++ , H +, no O 2 Anthocyanin Ethanal Proanthocyanidic tannin Preferential route during alcoholic fermentation The Tannin-Anthocyanin Bond

7. Role of the tannins in the winemaking Add structure to the wine Add structure to the wine Antiseptic Elimination of protein Stabilization of the anthocyanins Elimination of the reductive flavors Complexation of the iron BM / 9740 Anti-oxidative

8. Analyzing Color and Phenolics Anthocyanins Color Absorbance @420/520 Co-pigmentation Phenols-Flavonoid and non-flavonoid Phenolics, Total or Malvidin Diglucoside Phenol Maturity Index Tannin Phenolic Profile Color Profile

9. Graphic Presentation of Phenolic Information

10. E T S Laboratories Red Wine Phenolic Report

11. Phenol Management - Indicator Compounds Oak Seed Extraction Esterase Activity Oxidation Grape Sun Exposure Glycoside Hydrolysis Polymerization

13. Tasting 1. 2. 3. 4. 5.

14. Scott Laboratories Contact me at dianab@scottlab.com