1. Signe Zoller Zoller Wine Consulting signe@zollerwinestyling.com MAXIMIZING AROMAS/ BALANCING FINISH

2. Avoiding the need to fine white wines - Tailor skin contact time and temperature to grape -In high terpene varietals glycosidic enzymes can contribute to course texture -High alcohols exacerbate harsh phenolics -Use a high polysaccharide-producing yeast -Judicious use of barrels and enological tannins -Lees management – Lees fine, use of glucanase, delay racking to maximize mannoproteins, polysaccharides -Too much acid can negatively affect texture -Oxidation management -Delay heat and cold stability for max lees benefit

3. Red Wine Management -Pick at low catechin levels -0 to 100% berry crush – usually at least 50% for most Paso Robles fruit -Press early for tannic varietals -Seed removal during pumpover -Judicious use of oak alternatives and enological tannins -Aerative rack to barrels -Splash into receiving tank from the press -Periodic racking to soften tannins -Treat sulfides during or immediately after fermentation

4. White Skin Influence FINING FOR BALANCE Maximum fruit expression Well-textured but not coarse

5. Compounds T – 0 hours (17 o C) T- 5 hours (17 o C) T- 22 hrs (17 o C) SigLSDs Methanol34 a 42 a 58 b ***9.67 1-Hexanol (herbaceious/woody)1.49 a 1.64 b 1.65 b **0.092 2-phenyl-ethanol16.77 a 20.64 b 19.75 b ***1.23 Ethyl acetate (sweet, solvent)31 a 40 b 48 c ***7.90 Isoamyl acetate (banana, pear)0.772 a 0.543 b 19.75 b ***1.23 2-phenyl ethyl acetate0.083 a 0.116 a 0.026 b **0.048 Ethyl butyrate (fruity, orange)0.335 a 0.765 b 0.491 c ***0.148 Ethyl octanoate1.08 a 1.24 ab 1.37 b *0.223 Ethyl decanoate0.124 a 0.030 b 0.137 a **0.071 Ethyl lactate (creamy)33.57 a 21.27 b 24.25 c ***1.10 Isobutyric acid0.550 a 1.25 b 1.08 b ***0.205 Butyric acid (goat, sheep, bison milk)2.04 a 2.78 ab 3.64 b **0.908 Hexanoic acid6.25 a 7.02 b 8.34 c ***0.300 Octanoic acid7.05 a 7.45 a 8.75 b ***0.446 Skin Contact - Treixadura – Portugal - Falque and Fernandez, 1996

6. Fruity flavor increase of Spanish Airén white wines made by brief fermentation skin contact. The wines fermented with skins contained higher concentrations of methanol, proline, ethyl acetate, glycerol and ashes than did those fermented without skins. The sensory profile method showed a considerable improvement in the fruity flavor as a result of mild maceration with the skins during the first 48 hours of fermentation of Airén wines. Garcia-Romero et al, Universidad Castilla-La Mancha, 1999

7. Chardonnay wines with 0, 5.3, 10.7 & 16 hours pomace contact at 55 o F. Phenolics, expressed as total, flavonoid or nonflavonoid, increased linearly (p < 0.001). The "total" aroma increased significantly (p < 0.001) with skin contact time, the 16-hour sample being rated the highest. The "fruity" aroma increased as well, but was lowest in the 5.3-hour treatment. No significant differences in bitterness or astringency were found among the four contact times. Arnold & Noble 1979 Chardonnay pomace contact (0, 6, 12 & 24 hrs at 59 o F) showed no significant differences for fruit intensity, bitterness or acidity (N blanket during SC) Test, Noble et al 1986 Pomace contact (4 hrs at 59 o F) showed increased aroma intensity for Chardonnay but not Grenache blanc Cheynier et al 1989

8. Whole Cluster or Crush? Chardonnay – Whole Cluster or de-stem/crush/cold depending on style Pinot Gris – probably de-stem/crush/cold – Fining Trials Sauvignon Blanc – De-stem/crush/cold - Fining Trials Gewurztraminer – De-stem/crush/cold - Fining Trials (try gelatin) Viognier – Whole Cluster Albarino – probably de-stem/crush/cold – Fining Trials Vermentino - probably de-stem/crush/cold – Fining Trials Grenache Blanc - Whole cluster

9. Research needed Optimal skin contact time by varietal for whites – focusing also on the question of crush or whole cluster Then develop: Predictive modeling based on things we can measure like Brix at flavor peak, terpenes, flavor precursors, catechins/tannin assay

10. Frequently Used Fining Agents: Isinglass/Silica Gel Bentonite – sine qua non for the present Copper sulfate Casein Gelatin Lees/Yeast PVPP Albumin Frequently Used Fining Agents: Isinglass/Silica Gel Bentonite – sine qua non for the present Copper sulfate Casein Gelatin Lees/Yeast PVPP Albumin

11. Useful Publication from Jim Harbertson at WSU: ‘A Guide to the Fining of Wine’ Thank you Signe Zoller Zoller Wine Consulting signe@zollerwinestyling.com