An Introduction to StellarTan® Premium Tannins

Gusmer June 6, 2018 Windsor, CA Outline • General information – Berry composition, wine production, tannin extraction, wine composition – Tannins • Chemistry, perception, drivers of perception, analysis – Tannin management • Vineyard and winery • StellarTannins – Development –Use Grape Berry Composition

Skin •Anthocyanins •Tannins •Flavonols •Stilbenes

Pulp •Water •Hydroxycinammates •Monosaccharides

Seed •Tannins

Australian Viticulture from text: “Ripening berries – a critical issue” by Dr. Bryan Coombe and Tony Clancy (Editor, Australian Viticulture), March/April 2001. Illustration by Jordan Koutroumanidis and provided by Don Neel Practical Winery and Vineyard Wine Composition

Waterhouse, 2002 Wine Composition-Everything Else

Waterhouse, 2002 Wine Composition Phenolic Compounds

Waterhouse, A., Ann. N.Y. Acad. Sci. 2002, 957:21-36 Let’s talk tannins Why are Tannins Important?

Aspects of Wine Quality

• Color • Involved in color stability •Aroma • Can reduce off odors/elevate fruitiness • Can add flavor (oak driven tannin adds) •Taste • Tannins can be bitter • Flavor • Improve fruitiness • Body • Increases fullness •Texture • Increases astringency/structure Cider

The Book of Apples, Morgan and Richards, 1993 Perry

Perry Pears, Luckwill and Pollard Eds., 1963 Other Foods And of Course, Red Wine! Ellagitannins vs Condensed Tannins OH

OH 6' B 8 3' HO O 2 OH A C 2' 3 6 4 OH OH OH HO O OH

OH OH OH HO O OH OH OH OH OH HO O OH

OH OH OH HO O OH

O OH OH O

OH OH Oak Wood Composition and Contribution

Cellulose No direct effect Lipid Material Whiskey lactones Wood sugars (body)

Hemicellulose Caramelization products

Color

Lignin Increase in blended complexity Production of phenolic aldehydes

Promotion of oxidation products

Oak Tannin Production of astringency

Removal of off-notes (e.g.: rubbery) Char Layer Burnt wood flavors

After: Tatlock and Thomson, Glasgow, 1996 OH

OH 6' B Tannin Structure & Reactivity 8 3' HO O 2 OH A C 2' 3 6 4 OH OH OH Reactivity HO O OH . Acid-catalysis . Oxidation OH OH OH OH OH HO O OH B HO O OH OH OH A OH C OH OH HO O + OH OH OH OH OH Oxidation Center HO O OH Nucleophilic Center O Electrophilic Center OH OH O

OH OH

Tannin and Color Stability

Chassaing et al.,Eur. J. Org. Chem. 55-63, 2010 Ellagitannin Anthocyanin Reaction

Chassaing et al.,Eur. J. Org. Chem. 55-63, 2010 Taste: Lyoniresinol and Lignan Bitterness

Potential for contributing bitterness to white wine

Marchal et al.,Tetrahedron (2014), http://dx.doi.org/10.1016/j.tet.2014.07.090 Perception and Management Proposed Mechanism of Astringency

Barak and Kennedy, J. Agric. Food Chem. 2013, 61: 4270-4277. Tannin Perception in Red Wine

Tannin Concentration Composition Direct Oxidation

Colloidal Glycerol State

Anthocyanin Our perception Oxidation Ethanol of tannin Poly- Products issaccharide influenced by many Organic wine componentsAcid

Aroma Manno- Compound protein

Residual Sugar Perceived Tannin Sensory Properties of Tannin in Red Wine Massive Sweet Harsh Known Tannin Unripe Sensory Aggressive Chewy Descriptors: Coarse Bitter Velvety Ripe ? Grippy Silky Dusty Astringent Hard Fleshy Soft Fine-grained Chalky Green Round Red Wine Mouthfeel Drivers Major What to Variable Measure

Tannin Tannin Concentration Concentration

Acidity Wine Ethanol Indirect Residual sugar Matrix Mannoproteins measures Polysaccharides of Skin/Seed Tannin Size distribution tannin activity Activity Color Incorporation Tannin oxidation Revelette et al., Pract. Winery Vineyard, 2015, Jan.: 32-37 Mouthfeel Management

Tannin

“Wine Matrix” Concentration Composition

•Acidity •Amount •Skin/Seed •Ethanol •Size distribution •Residual sugar •Color Incorporation •Mannoproteins •Tannin oxidation •Polysaccharides Vineyard Management

Tannin descriptors suggest that the vineyard plays a role in determining tannin quality.

Green Ripe Tannin Tannin

Tannin

Concentration Composition Kassara and Kennedy, J. Agric. Food Chem., 2011, 59: 8409-8412. Inputs Responsible for Wine Quality

Jackson and Lombard, AJEV, 1993 Phenolic Development and Management

Moderate stress tends to . High phenolics increase phenolic quantity and quality. – High sun exposure – Lower levels N – Low soil moisture – Moderate canopy size – Moderate crop load – Low soil fertility – Small berry size

Jackson and Lombard, AJEV, 1993 The Exposure Conundrum

Full Full Shade Exposure •Low sugar •High sugar •Low color •High color •Low fruit •Low green •High green •Low acid •High acid •Low must N •High must N •Reduced disease pressure •Increase disease pressure •Increased risk of sunburn Wine Tannin and Vine Vigor

R1

High Vigor Low Vigor OH 100 6' 8 1 B 3' Skin HO 8 O 2 Seed OH 80 A C 2' 3 R1 6 4 4 R 2 OH 60 OH HO O OH 40 R

% Composition 1 R2 OH 20 OH HO O OH 0 R1 400 R2 cv. Pinot Noir OH N=3, +SEM OH HO O 300 R1=H or OH OH R2=OH or galloyl R1 R2 OH 200 OH HO O OH 100 Tannin Concentration, mg/L R2 OH 0 A-high A-med A-low B-high B-med B-low Wine Cortell et al., J. Agric. Food. Chem., 2005 Management in the Winery Tannin Extraction: THE Take Home Message:

• Understand your fruit • Understand your wants • Know your market Phenolic Distribution in Grape

Anthocyanins: Skin

Hydroxycinnamates: Juice

Tannins: Skin, Seed and Stem Phenolic Extraction: Variables

•Time • Temperature – Cap versus juice • Concentration gradient – Fermentation vessel • Aspect ratio – Cap management • Compounds of interest Phenolic Extraction: Variables

• Cell permeability/berry ripeness • Other components – Enzymes Important to understand – Ethanol/sugar what level of extraction the fruit will allow. – Exogenous additives – Acidity • Pressing program • Post maceration treatment Managing Tannin Quality

Ethanol Sugar Tannin Polysaccharides Acid Component

Bitterness Physiological Body Astringency Response Sweetness Sourness

Hard Silky Green Wine Fat Velvety Coarse Descriptor Thick Ripe Unripe Ethanol Sugar Polysaccharides Tannin Acid

• Vineyard • Cellar – Riper fruit – Time/temp • Ferm/mac – Oxygen exposure – Time/temp – Protein fining – Residual sugar – Polysaccharides – Acid adjustment – Acid adjustment – Cap management – RS adjustment – Pressing Ethanol Tannin Sugar Acid Polysaccharides

• Vineyard • Cellar – Less ripe fruit – Time/temp • Ferm/mac – Oxygen exposure – Time/temp – Tannin add – Enzymes – Acid adjustment – Acid adjustment – Cap management – Pressing and fractions – Tannin add Tannin Structure-Activity: Ferm/Mac.

2014 Napa Valley 5 Wineries Cabernet Sauvignon Fermentation-Maceration Yacco et al., J. Agric. Food Chem. 2016, 64: 860-69 Why Add Tannin?

• Color • Improves color stability • Aroma/Flavor • Reduce off odors (earthy, reduction) • Elevate fruitiness • Reduce vegetative • Can add flavor (oak driven tannin adds) • Reduce oxidative characters •Taste • Mask bitterness (tannins can be bitter…add astringency) • Reduce heat in wine • Body • Increases fullness •Texture • Increases astringency/structure Types of Tannin

• Fermentation tannins – Designed for adding early. Improves fruit extraction, color stability, protein binding • Cellar tannins – Designed for building structure • Finishing tannins – Designed for fine tuning structure – Often used to optimize aroma/flavor Benefits of StellarTan

• Domestically produced from California-grown grapes • Chemistry optimized and selected for – Molecular size – Color incorporation – Developed for tactile variation • Very water soluble • Very high phenolic value When to Add StellarTan

• Fermentation/Maceration – StellarTan-F – Good for initial structure building and color stabilization – Mitigating off aromas • Cellar – Ideal for structure building, color stabilization, oxidation control • Finishing – Fine tuning structure, aroma • Early adds are key – With structure development – Physical stability (difficult to predict) – Color stability

Dosing

• Fermentation tannins – 50-150 mg/Kg (as added phenolic) • Cellaring tannins – 50-150 mg/L (reds) – <50 mg/L (whites) • Finishing tannins – <100 mg/L (reds) – <30 mg/L (whites) – Ideally added at least one month before final filtration bottling