IQ 2017 Trial Feature: The Effects of Macro-Oxygenation Regimes During Fermentation of Red Must
February 14, 2017
Wine Business Monthly’s editors believe that trials are the embodiment of a winemaker’s pursuit of quality, and have selected more than 30 trials to feature at this year’s Innovation + Quality conference, a forum for ultra-premium wineries focused on cutting-edge innovations that advance wine quality.
Innovation + Quality (IQ) 2017 will be held at Charles Krug Winery in St. Helena, California on March 2. At the conference winemakers who have conducted new trials will pour their wines so attendees/fellow winemakers can taste the wines and compare the resulting wines from each trial. In the weeks leading up to the show, we'll feature some of the trials being poured.
For more information on Innovation + Quality, including session descriptions, trials being poured and vendors, visit www.winebusinessiq.com.
The Effects of Macro-Oxygenation Regimes
During Fermentation of Red Must
9:30 a.m. – 10:45 a.m., Booth D
Winery Name: Pollak Vineyards
Trial Objective: Different oxygenation regimes during fermentation are thought to affect the phenolic extraction, structure, and stability of finished wine. However, this may also cause blooms of unwanted bacteria and yeast species, and may increase volatile acidity. This study on 2016 Monticello AVA Cabernet Franc will examine the impact of different oxygenation regimes during fermentation on these aspects in a red must.
Trial Description: Cabernet Franc grapes from the same block were harvested on one day, destemmed and crushed together, and placed into three separate but identical fermentation T bins. These bins were inoculated with the same yeast, and all fermentation practices, additions, punch-downs, etc. were identical between tanks. The treatments for each T bin were as follows: T Bin 1: Control: two punch-downs per day (no air). T Bin 2 : Rapid Aeration: two punch-downs per day with the addition (<1 hour) of 5mg/L O2/punch-down (addition of O2 after punch-down). T Bin 3: Slower Aeration: two punch-downs per day with the addition (3-4 hours) of 5mg/L O2/punch-down (addition of O2 after PD). These treatments were achieved by bubbling ambient air (room air) through a stone into the wine after each punch-down to achieve 5mg/L dissolved oxygen. Dissolved oxygen was not measured. Once separated into their aging vessels, the wine was microbially stabilized with the same amount of molecular SO2 once malolactic conversion had completed. All other treatments between vessels such as rackings, stirrings, etc. were identical.
Lot 1: Control Lot: No Aeration: two punch-downs per day
Lot 2: Rapid Aeration: two punch-downs per day with the addition (<1 hour) of 5mg/L O2/punch-down (addition of O2 after punch-down)
Lot 3: Slower Aeration: two punch-downs per day with the addition (3-4 hours) of 5mg/L O2/punch-down (addition of O2 after punch-down)
Trial Conclusion: ETS Laboratories chemical analysis is shown below.
Innovation + Quality (IQ) 2017 is the third annual forum for ultra-premium wineries focused on cutting-edge innovations that advance wine quality. This day-long event will take place March 2, 2017 at Charles Krug Winery in Napa Valley.
Sessions will be held in the Carriage House and in the newly restored Redwood Cellar Tasting Room and Hospitality Center. A tented area between these two historic buildings will feature winemaker trials tastings, product and technology demonstrations, and exhibitors showcasing the latest innovations in the ultra-premium winemaking, grape growing, packaging and direct-to-consumer sales.
This event is produced by Wine Business Monthly, the leading print publication for the wine industry, in partnership with Napa Valley Vintners and the Napa County Farm Bureau.