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Winemakers Investigate the Latest Stabilization Methods

The latest stabilization techniques and products will be on showcase at Innovation + Quality 2018. Tickets are just $25 for a full day of networking and education.
May 15, 2018

NAPA, CA -- Innovation + Quality 2018 is the fourth annual show dedicated to the concept of using innovation to advance wine quality for luxury and ultra-premium wineries. Wine Business Monthly, presenter of the show, believes that winemaking trials are essential in the pursuit of quality. Now held May 23-24, 2018 at the Silverado Resort & Spa (formerly at Charles Krug), Innovation + Quality, will feature more than 20 winemaker produced trials, with the winemakers themselves presenting and pouring the resultant wines.

This year, a number of winemakers submitted trials related to stabilization—color, temperature and more. Join the winemakers from Domaine Carneros, Chateau Ste. Michelle, Francis Ford Coppola Winery and more at Innovation + Quality 2018—they'll be on hand to pour wines, discuss the benefits and disadvantages of their tested methods and how each affected their winemaking processes. Tickets for the Winemaker Trials Tastings are just $25, and include lunch, unparalleled networking opportunities and more.

Here's a sneak peek at those trials:

Use of Cilyo to Decrease Unstable Polyphenols in White Wines

Winery Name: Domaine Carneros
Trial Objective: The objective of the trial is to add a precise dose of O2 to lower the number of unstable polyphenols present in the press fraction of Chardonnay. The goal is to reach a compromise between the decrease of phenol acids and the protection of the aromas.
Trial Description: A taille press fraction of Chardonnay from the Carneros area was used for the trial. No additions of SO2 were made during harvest or at the press to avoid the inactivation of the polyphenol oxydase (PPO) and favor the action of this enzyme to oxidize phenols. We utilized a new technology named Cilyo, which consists in measuring the oxygen consumption of the juice at the settling tank, right after pressing the grapes. This machine gives an exact dose of O2 to add, in the case of this sample was 12,2 ml/l that was dosed through a micro-oxygenation device. After the oxygen treatment, the tank is settled and racked to avoid re-oxidation of this compounds and we continue with our normal process of alcoholic fermentation.
Lot 1: Chardonnay Press Fraction - Control
Lot 2: Chardonnay Press Fraction - Treated 12,1 ml/l O2
Trial Conclusion: There are considerable sensorial differences between the control sample and the treatment sample. The treated fraction is fresher, paler and less aggressive, with notes of fresh fruit and citrus. The control is more phenolic with impressions of bruised fruit, which will not meet our quality standards.

Does the Stabulation Technique Build Palate Weight and Structure in Syrah Rosé?
Winery Name: Chateau Ste. Michelle
Trial Objective: To build palate weight and structure without phenolics or color by solids-juice mixing at a cold temperature.
Trial Description: Whole cluster Syrah was pressed and juice+solids were immediately chilled to 50° F. The tank was mixed twice per day with Pulsair, decreasing the temperature over time: 50° F for the first 24 hours, mixing every 12 hours with CO2; 46° F for 24-48 hours, mixing every 12 hours with CO2; 38° F for 48+ hours, mixing every 12 hours with CO2. Juice was then centrifuged, warmed to 55° F, and fermented using Vin13 yeast.
Lot 1: Control - immediate juice settling to ferment
Lot 2: Stabulation - juice+solids mixing pre-ferment
Trial Conclusion: This second-year study successfully improved mouthfeel and palate weight in the resulting Rosé wine, while maintaining light phenolics and light color. Second year improvements to the study included: lower stabulation time from 11 to 5 days; centrifuge juice instead of racking; Pulsair mixing instead of pump mixing.

Understanding Pinot Grigio Color Stabilization
Winery Name: Francis Ford Coppola Winery
Trial Objective: To remove color related to Pinot Grigio early in the wine process.
Trial Description: Side by side with a control, Control: - Free run juice: 50 ppm of SO2 added into the press sump. Free run cut: 155 gallons - 160 gallons/ton. Juice when through a floatation process. At the end of floatation, Absorbance checked at various wave lengths - Hard press: above 155 gallons-160 gallons/ton. 50 ppm SO2 added into decantation tank. Fining: 3#/1,000 gallons Polymust, 2#/1,000 gallons PVPP, 2#//1,000 gallons carbon. At the end of juice decantation, absorbance checked at various wave lengths. Free run juice and hard press juice moved into the same fermentation tank. 2#/1000 gallons of carbon and 2#//1,000 gallons of bentonite added during fermentation.
Experiment: - We didn't add any SO2 to the free run juice coming out of the press pan and clarified by floatation. When floatation was completed, free run juice was moved into the fermentation tank. SO2 was added during juice transfer. At the end of the floatation process, absorbance was checked at different wave lengths. We didn't add any SO2 and fining into the segregated hard press tank. We injected air for a few minutes (depending on juice volume.) We waited for a few hours. Then, we checked absorbance at various wave lengths. Hard press juice was then racked off lees and moved into the free run fermentation tank. 2#/1,000 gallons of carbon and 2#/1,000 gallons of bentonite were added during fermentation. We conducted an oxidative test on the final product to check color stability.
Lot 1: Control
Lot 2: Experiment
Trial Conclusion: We are still working on results. We should complete this section very soon.

For a full list of trials being presented and poured at the conference, visit
All Winemaker Trials Tastings will be held on May 24, 2018. Tickets are $25. Access to trials pourings is included with IQ Session Pass Tickets. Click here for more information and to register.

About Innovation + Quality
Innovation + Quality (IQ) 2018 is the fourth annual forum for ultra-premium wineries focused on cutting-edge innovations that advance wine quality. This two-day event takes place May 23 & 24, 2018 at Silverado Resort & Spa in Napa Valley (formerly at Charles Krug Winery).

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.

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