Use of Cilyo to Decrease Unstable Polyphenols in White Wines

Winery: Domaine Carneros

Grape Variety: Chardonnay  

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.

 To read the winemaker postmortem, click here