OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER

OHIO INDUSTRIES COMMITTEE

FY 2020 ENOLOGY RESEARCH QUARTERLY REPORT

(1st Quarter)

July 1, 2019 - September 30, 2019

Principal Investigator: Todd Steiner Enology Program Manager and Outreach Specialist

Co-Investigator: Patrick Pierquet, Research Cellar & Laboratory Manager

Enology Project Collaborators: Dr. Imed Dami, HCS, Viticulture Andy Kirk, AARS Branch Manager

OARDC/OSU Department of Horticulture & Crop Science 1680 Madison Avenue Wooster, OH 44691

Enology FY 20 1st Quarter Research Project Activities Report A1.a. Conduct Research Regarding Fining/Filtering/Wine Stability in Multiple Varieties of Red and White Commercially Produced Ohio Wines Project Title: The Effect of Pectolytic Enzymes on the Quality of

 All treatments were adjusted for free SO2 levels based on wine pH, sterile filtered and bottled  The wines were analyzed for total phenolics, and color at wavelengths 420 and 520 nm during the 1st quarter period for treatment effects on red wine quality

A1.b. Conduct Research Regarding Fining/Filtering/Wine Stability in Multiple Varieties of Red and White Commercially Produced Ohio Wines Project Title: The Effect of Mannoproteins and CMC as an Efficient Cold stabilization

 Cold stabilization was performed via the Conductivity procedure on all samples occurring in late June and early July to determine treatment efficiency  Conductivity tests are also scheduled for early January 2020

A1.c. Conduct Research Regarding Fining/Filtering/Wine Stability in Multiple Varieties of Red and White Commercially Produced Ohio Wines Project Title: The Effect of Enzymes on White and Rose Wine Quality

 Sauvignon Blanc fruit from Kingsville was harvested while writing the 1st quarter report on 10/17/19, crushed/destemmed and pressed for juice extraction

 After juice clarification, three treatment lots were managed prior to fermentation

o 1) Stimula Sauvignon Blanc (Lallemand), 2) Scottzyme, Cinn-Free and 3) Lallzyme  Lallzyme Beta will be added after primary fermentation due to sugar being an inhibiting factor of this enzyme activity

 Similar treatments are being applied to Cabernet Franc Rosé with the possibility of an additional yeast treatment pending juice yield

A2. Identify the Ideal Controlled Temperatures for Fermentation and Storage of Multiple Varieties of Red and White Commercially Produced Ohio Wines. Project Title: Effect of Cellar Aging Temperature on White and Red Wine Quality

 Currently gathering information and research citations during the 1st quarter on this topic for writing the fact sheet/bulletin over the FY 20 reporting period

A3. Conduct Chemical Analysis of Commercially Produced Ohio Wines and report on Consistent Flaws. Project Title: Ohio Commercial Wine Analysis Study

 Analyzed 37 wines at OARDC consisting of either chemical or sensory analysis or both pending winery desires and initial discussions

 Confirmation of cold stability and microbial instability was a major concern prior to bottling wines in preparing room for the incoming 2019 vintage

 Blending recommendations was also a high priority in improving wines further prior to bottling

A4. Collaborate with Viticulture Research Program to Evaluate Newly Released Grape Varieties and Advanced Selections for Grape and Wine Quality in Ohio. Project Title: Varietal Evaluation (Wooster, AARS and OSU South Centers)

 We are currently harvesting or scheduled to process Siegerrebe, Ortega, Verdelho, Arneis, Verdejo and Gamay Noir (carbonic maceration) from our Vinifera blocks at Wooster and AARS.

 We are currently harvesting or scheduled to process NY 81, Aromella, LaCrescent, Regent, Chambourcin and from our hybrid blocks at Wooster and AARS.

o A few of these more well know hybrids are being processed for new and existing wineries interested in observing sensory attributes for possible planting or purchasing these varieties for additional wine production

Publications, Factsheets/Bulletins, Reports and Media Sources  FY 19 4th quarter research report to OGIC, T. Steiner, July 10, 2019  FY 19 enology annual research report to OGIC, T. Steiner, July 30, 2019