Alison Crowe Director of Winemaking, Plata Wine Partners.

Slides:

Advertisements

Similar presentations

Achieving High Alcohol Content Through Fermentation Tyler King – Director of Brewing Operations / Head Brewer.

Advertisements

Pre-Fermentation Additives Understanding the Tools Available!

Botrytis cinerea Dealing with Grey rot infection.

Vegan Winemaking From Juice To Bottle. Why Vegan? Marketing – Vegan wines appeal to a broader range of consumers Consumers with plant based diets often.

Oxidative/Reductive Taints Linda F. Bisson Department of Viticulture and Enology University of California, Davis.

RIOJA WINE PRODUCTION By Antonio Maciá Soro. Processing Lines H I S T O R Y o A Special Wine Like most of the great viticulture regions of Europe, the.

The chemistry of wine making Lenka Janošková. Types of wine whitered rosé By the colour Still or sparkling still sparkling.

Common Defects in Wine Presented by Jef L. Stebben Stebben Wine Consultants.

2011 Wine Flavor 101A Evan Schiff Assistant Winemaker Francis Coppola Winery Dec 9, 2011

What is Wine What is Wine? “To Serve with Knowledge & Pour with Skill” copyright 2002 The Wine Society of Texas all rights reserved.

Tweaks and Fixes: New Developments in Improving Quality and Managing Problems Alan Marks Scott Laboratories Ltd.

Signe Zoller Zoller Wine Consulting MAXIMIZING AROMAS/ BALANCING FINISH.

New Ideas for Measuring Oxidation Andrew L. Waterhouse.

Oxygen Treatments Pre- and During Fermentation Linda F. Bisson Department of Viticulture and Enology University of California, Davis.

Lisa Van de Water “The Bad Wine Lady” Vinotec Napa 607 Cabot Way, Napa, CA Technical Fax Direct

Effects of Inoculation Level During and After Fermentation.

Harry Hansen Sterling Vineyards University of California, Davis December 9, 2011.

Lecture 11: Stuck Fermentations: Diagnosis and Rectification.

Waste Management and Energy Opportunities (EDITED) Steve Cox Anaerobe Systems 3/09/2007.

Introduction to Winemaking: Part 4. Secondary Fermentation Dr. James Harbertson Extension Enologist Washington State University.

Introduction to Winemaking Part 3: Fermentation Dr. James Harbertson Extension Enologist Washington State University.

Lecture 5: Juice and Must Treatments and Additions.

Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages

Introduction to Winemaking Part 6: White Wines

Thermal Treatment of Wine Grapes: Laccase Denaturation and Sensory Defect Removal Flavor 101A-Recognizing Off Flavors UC Davis 09 December 2011 Rick Jones.

Sulfur Dioxide Measurement and Management

Wine bOEAXR7gPqRXo4kTvZIxlTERO6UOnvFOqe5asHZR9rd9UUuED D7sK--aIIXBK3ZUChEdJIfMkFEIkQo*jWYT7Fg/redWine.jpghttp://api.ning.com/files/Ya5Yu6n*-

Fermentation How is fermentation used to make ethanol?

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

Winemaking Decisions and Wine Composition: Overview Linda F. Bisson Department of Viticulture and Enology University of California, Davis.

Wine and Food Pairing By Lauren Krohn and Tria Nicoara.

Production of Ethanol by Fermenting Sugars. ETHANOL.

As opposed to other wine types, the main distinction in Red Wine Production is that the skins are allowed to macerate in the must for some period of time.

  Before watching the video write these questions down.  What is weathering? How does this happen?  What.

The Fundamentals of Fining Linda F. Bisson Department of Viticulture and Enology, UCD.

The Sensory Effects of Carbonic Maceration

Chemical Issues During Aging Linda F. Bisson Department of Viticulture and Enology University of California, Davis.

Fermentation with Oak & Designing a Barrel Program Joshua Maloney Red Winemaker Chateau Ste. Michelle.

Brett-Wary Winemaking in the Custom Crush World Alison Crowe Garnet Vineyards Plata Wine Partners.

Fermentation variables

The Role of Enzymes in Wine Making - an overview Glenn Curtis Widmer Wine Cellars 32nd Annual NY Wine Industry Workshop April 2nd, 2003.

Winemaking in the Classroom 3 Clarification, Finishing and Bottling Sirromet Wines Pty Ltd Mount Cotton Rd Mount Cotton Queensland, Australia 4165.

Sulfite Chemistry in Wine

Industrial Uses of Enzymes Washing powders food manufacture Drink manufacture.

Winemaking. Ajarn Dr. Charoen Charoenchai (PhD Food Sci & Tech, UNSW) Faculty of Home Economics Technology Rajamangala Uni of Technology Thanyaburi Ph.

Wine making and malolactic fermentation Son hong-seok.

Types of Native Fermentations Linda F. Bisson Wine Flavor 101 January 2016.

Enzymes PP 35-37, 57.  Energy: the ability to do work  Requires energy to start the reaction (activation energy, E a ) Chem Rxns Review.

Optimizing the Sustainability of Winery Processing Blending Innovative Technology with Unparalleled Service Fining and Filtration Strategies to Reduce.

TMCI Padovan THERMOVINIFICATION RED HUNTER

What is this? Dihydrogen dioxide What do we use it for?

SELECTION OF ANTIMICROBIALS Linda F. Bisson Department of Viticulture and Enology Quality Control Management during Crush and Fermentation August 7, 2014.

Wine Flavor 101B Introduction to Native Fermentations.

Impact of Oxygen and Hydrogen Peroxide Treatments on Torrontes Aroma Profiles Linda F. Bisson Department of Viticulture and Enology University of California,

Wine and Wine Tasting November 15, 2005 Eugene N. Losey Elmhurst College.

The winemaking process, from vine to wine

The Practice and Chemistry of Wine Making

oak ageing alternatives

Rotari Rose Trentodoc 2013 Color

Enzymes are found in all living cells

الاحتراق.

Limiting Factors.

Alcohol Chapter 15.

Enzyme Reaction Rates -enzymes are also known as biological catalysts

Sustainable wines from Chile

CABERNET SAUVIGNON 2018 VARIETY APPELLATION VINEYARD FERMENTATION

Sustainable wines from Chile

Presentation transcript:

Alison Crowe Director of Winemaking, Plata Wine Partners

Hey, Nice Pinot! (Wait…that’s Chardonnay)….

Throwing the Book at 2011  After all that rain, it’s probably not just Botrytis you’ve got out there…..  Fast and Furious (do you have time to sort?)  Night pick (low temps slow down chemical reactions)  Stat! (+ 30 ppm SO2 and 0.2 g/L Galalcool tannin in the vineyard against laccase, antioxidant)  SO2 is your friend (add more than normal)  Inoculate at high rate w/ strong yeast (2.5 #/K gal of PDM, K1, etc)  DON’t MESS AROUND!!!

Bot and Rot and Crud, Oh My! -Whites  70 ppm SO2 at crusher (or 50 in field, 20 at crusher)  Take press cut at 165 gal/ton and treat hard press with additional pvpp, bento and carbon  Endozyme Antibotrytis (sold by AEB Group)  200 ppm Lysozyme (controls gram positive bacteria only) 2 hrs after SO2  1-3#/K gal Bentonite >4 hrs after enzyme  1-3#/K gal PVPP  Carbon trials post ferm as needed  Beware of stinky lees, oxidation, general bad behavior……….be proactive!

And for Reds….. Get the fermentation going asap  Up the SO2 to at least 50 ppm  Add extra fermentation tannins, oak dust  Adjust pH under 3.60 to help control spoilage bacteria  Inoculate w/ strong fermentor, don’t over- feed the “bad guys” extra nutrients  Max out warm (85 F+) but don’t stick it  Thermovinification – do it if you can!  “Flash Détente” denatures laccase, kills all microbes!