Food Science 564 Commercial Food & Beverage Fermentations
White vs Red vs Pink Winemaking
Christian BUTZKE Professor of Enology Department of Food Science White vs Red vs Pink Winemaking
The U.S. Grape & Wine Industry:
• 8,000 wineries • 30,000 grape growers • 1,000,000 acres of vineyards • $ 4 billion crop value (grapes) • $ 12 billion value-added products (wine) • $ 162 billion economic impact www.ngwi.org Wine: A Definition
“Wine” signifies the juice of grapes fermented by yeast and finished into an alcoholic beverage.
Wines made from other fruits must be specifically labeled as such, e.g., “apple wine” or “cherry wine”. The Grapevine The Cluster
Vitis vinifera Vitis rotundifolia cv. Cabernet Sauvignon cv. Noble The Scion
The Rootstock The Vineyard The “European” Grape
Vitis vinifera Cultivated varieties, vegetatively propagated field selections with specific characteristics, e.g.:
Cabernet Sauvignon Chardonnay + several hundred more grown commercially world-wide
Vitis vinifera Terrific 13
• Cabernet Sauvignon • Riesling • Chardonnay • Sangiovese • Gewürztraminer • Sauvignon Blanc • Merlot • Semillon • Nebbiolo • Syrah • Pinot Gris • Zinfandel • Pinot Noir • Native American Grapes
Vitis labrusca Native to North America - East & Midwest Strong fruity “grape” flavor (Welsh’s) “FOXY” Major varieties: Niagara Catawba Concord
French-American “Hybrids”
Chambourcin sham-bore-san (Marechal) Foch mair-eh-shal foesh Traminette tra-mi-net Chardonel shar-do-nell Vignoles vin-yole(s) Vidal Blanc vee-dal blawn(k) Seyval Blanc say-val blawn(k) Varietal Wine Aroma Riesling
Lime Lemon Melon Peach
Green Apple Orange Passionfruit Honey Pineapple
Apricot Grapefruit Mineral Kerosene Varietal Wine Aroma Riesling Composition of Grapes vs. Wine
Component % in Grapes % in Wine Water 75 86 Sugar 22 0.2 Alcohol 0.0 12 Acids 0.8 0.6 Minerals 0.5 0.2 Phenolics 0.8 0.2 Pectin 0.4 0.2 Glycerol 0.0 0.5 Amino Acids/Protein 0.5 0.1 Volatile Aromas 0.0 0.04 TOTAL 100 100 Sugar Content
BEVERAGE % Sugar Wine Grape Juice 20 - 25 Cranberry Juice 15 Apple Juice 13 Coca-Cola™ 11 Red Bull™ 11 Ginger Ale 10 Snapple Lemonade™ 9 Alcoholic Fermentation h u Heat m SUGAR + a n CO2
+ ALCOHOL
h a i r WINE YEAST (Saccharomyces cerevisiae) (genome size = 12 Mb, 16 chromosomes, 6000 genes) Alcoholic Fermentation
Electron Microscope Images by Bill Plunkett @ Clarkson University Microbial Biogeography of wine grapes is conditioned by cultivar, vintage, climate Bokulich, Thorngate, Richardson and Mills, PNAS 2013 Winemaking Styles
Whole cluster pressing White wine Sur lie aging Must fermentation Red wines Carbonic maceration Champagne method Sparkling wines Charmat process Late Harvest Dessert wines Ice Wine Port Fortified wines Sherry Historic Winemaking Modern Winemaking Wine Quality ?
Grapes 70% Barrels 10% Winemaker 8% Equipment 6% Provenance 5% Bottle Closure 1% White vs Red vs Pink Winemaking
Basic Winemaking:
White Wine: (Destem – Crush) – Press – Ferment JUICE @55°F to 65°F
Red Wine: Destem – Crush - Ferment MUST - Press @80°F to 90°F White vs Red vs Pink Winemaking
Destemming Destemming Crushing Crushing vs Pressing Fermenting Fermenting Pressing Fruit Handling
Destemming/Crushing
Destemmer
Crusher Destemmers Destemmer and/or Crusher Crusher Crusher
Basket Press Membrane Press Membrane Press Free-run (Juice) Press Juice ... Barrel Fermentation aided integration of fruit aromas and oak flavors ...
60° to 65° Fahrenheit Stainless Steel Tank Fermentation
White Wines: 55° to 60° Fahrenheit Alcoholic Fermentation
Carbon Dioxide
Must CO2 Gas! Yeast Fermentation
• Esters
– Caprate C10
– Laurate C12
– Pelargonate C9
– Caprylate C8
– Myristate C14
• Higher alcohols – Phenylethanol
www.lallemandwine.com Rehydrating Active Dry Yeast
• Follow the manufacturer's instructions! • Temperature too hot: deadly shock for yeast • Temperature too low: number of viable cells reduced • Stay exactly between 38 and 41°C (100 to 106°F) • Water is the preferable rehydration media • Add slowly to vigorously agitated water • Don't allow longer than 15 to 20 minutes in water • Mix thoroughly with the must or juice Malolactic Fermentation ... fresh citrus, apple and tropical fruit flavors with hints of butter ...
Malic Acid Lactic Acid
Oenococcus oeni Malolactic Fermentation
Organism: formerly: Malolactic Fermentation
Chemistry: • Diacetyl O O = = 3HC-C-C-CH3 Sensory: • Buttery, nutty, movie popcorn • Desirable in certain wine styles • Spoilage threshold: 5 mg/L Malolactic Fermentation Employed in WHITE & RED Styles
Timing:
• Traditional: spontaneous - when cellar warmed up in the spring
• Modern: inoculated - during or after alcoholic fermentation Red Winemaking
Color pigments, Anthocyanins, located in skins! Red Grapes: Destem & Crush Red Wine Fermentation
manhole
SKINS + SEEDS CAP
cooling jacket JUICE
manhole SEEDS racking arm/valve manhole fill valve Cap Management Punch down
Max. Temperature: 85° to 90° Fahrenheit Cap Management
Pump-over
Cap Management Post-Fermentation
racking arm/valve • Bottom Slope • Manhole positions Pink Winemaking
1. Traditional Rosé: Juice fermentation with brief skin contact
2. Must fermentation of under-ripe red grapes
3. Must fermentation of lightly colored grapes
4. Must co-fermentation of white and red skins
5. Juice fermentation with bleeding juice from reds
6. White winemaking with red wine added back “Saignée”: Bleeding Juice Sulfur in Wine
Reduced Oxidized electron -rich neutral electron -poor “... CONTAINS SULFITES …”
1. Microbial stability
2. Inhibition of browning enzymes
3. Binding of acetaldehyde
4. Antioxidant Regulation of SO2
• In Winemaking
Total SO2 allowed: 350 mg/L Labeling required*: ≥ 10 mg/L
• Naturally produced by yeast: 1 to 14 mg/L *even if naturally produced Microbial Stability and SO2
SO2 sensitivity:
Malolactic bacteria? YES! Saccharomyces? NO! Kloeckera? YES?
Brettanomyces? YES? Microbial Stability, pH and SO2 % Free (mg/L)SO -- 150150
Free SO2 required molecularmolecular 55 -- SO - 75 SO2 2
0 - -- 00
2.9 3.2 3.5 3.8 4.1 pHpH pH and Molecular SO2
molecular 100 % SO2 = pH - 1.83 present 1 + 10
pH - 1.83 Free SO2 = 0.85 • (1 + 10 ) required Decrease pH by 0.1 => use ≈ 20% less Free SO2 Decrease pH by 0.3 => use ≈ 50% less Free SO2 SO2 Chart
www.foodsci.purdue.edu/research/labs/enology/FreeSO2(pH)Pro.pdf Food Science 564 Commercial Food & Beverage Fermentations
and Winemaking
Christian BUTZKE Professor of Enology Department of Food Science Méthode Champenoise
1. Base wine (Blanc de Blanc or Blanc de Noir) + Yeast 2. Blending (Assemblage => Cuvée de tirage) + Sugar 3. 2nd fermentation in bottle (Prise de mousse) 4. Riddling (Rémuage) 5. Disgorging (Dégorgement) 6. Dosage (Dosage) 7. Cork/Wire Cage (Bouchage/Museletage) Sugar Calculations
Pressure Goal: 6 bar = 90 psi
Theory: 90 g sugar => 46 g Ethanol + 44 g CO2
Practice: 19.3 g sugar => 8.9 g CO2 (≈94%)
8.9 g/ 750 mL bottle CO2 = 6 bar (atmospheres)
Rule of Thumb: 4.4 g sugar per L per bar
From: Armstrong, Rankine, Linton: Sparkling Wines, 1994 “Champagne Yeast”
Saccharomyces bayanus Active Dry Yeast, e.g. Lallemand EC 1118 3-step adaptation to high EtOH environment + Yeast nutrients, thiamin
Free SO2 ≈10 mg/L Temperature ≈65°F Time ≈3-6 weeks Prise de Mousse En Tirage Riddling Riddling
Yeast deposit Plastic bedule Crown cap Disgorging
Neck Freezer Dosage
Same wine Aged (oaked) wine (Cognac) Sugar Champagne Dryness
residual sugar (g/L) Extra brut < 6 Brut < 15 Extra dry 12-20 Sec 17-35 Demi-sec 33-50 Doux 50+ Cork/Cage Asti Spumante
Moscato Bianco
Charmat-Martinotti method Dessert Wines
Ice Wine
Late Harvest Wine
Passito Ice Wine
Vidal Blanc Ice Wine
Harvest time Ice Wine
Harvest time Ice Wine
After the first night frost Ice Wine
Frozen cluster BEFORE pressing Ice Wine
What’s “frozen”? Ice Wine
What’s “FROZEN”?
Grapes starting to freeze: <32°F
Grapes frozen solid: <12°F
Optimum ice wine pressing: 16-20°F
Canadian definition: 18°F (-8°C) Ice Wine
Frozen cluster AFTER pressing Ice Wine
After pressing: sugar-less “snow” remaining Ice Wine
Icewinemaker Ice Wine
Whole Cluster Pressing of frozen grapes Ice Wine
Pressed ice wine juice Ice Wine vs. Late Harvest
Concentration of sugars, acids and aromas
IW: Partial freezing of the berry’s water and pressing of frozen berries
LH: Dehydration of berries via perforation of cell walls by Botrytis fungus Botrytis cinerea “Noble Rot” Late Harvest (Botrytised) Wines Examples
TrockenBeerenAuslese Sauterne Tokaji
Germany & Austria France Hungary Botrytis cinerea “Noble Rot”
Late-season infections:
• Relative humidity 92+%
• Free moisture on berry surface
• Temperatures up to 82°F Passito
Concentration of sugars, acids, aromas
Dehydration of berries by temperature and humidity-controlled drying Passito Italian Examples
Vin Santo Amarone Recioto
Passito Temperature-controlled Drying Purdue Passito @ 100ºF/40% r.H.
Valvin MuscatÔ www.nysaes.cornell.edu/pubs/press/current/images/060707ValvinMuscatL.jpg Purdue Amarone @ 100ºF/40% r.H.
Steuben Port Wine A Fortified Dessert Wine
Harvest red (often interplanted) varietals Crush in Lagares Start fermentation Stop fermentation at about half-way => Drain fermenting juice into brandy (77%)
=> Port wine sweet + fortified (18-20%vol) Barrel/bottle age Lagar Robotic Lagar
Lagar Port Production Food Science 564 Commercial Food & Beverage Fermentations
Brandy Distillation
Christian BUTZKE Professor of Enology Department of Food Science Definition (Grape) BRANDY
Alcoholic distillate from the FERMENTED juice, mash, or wine of grapes, or from the residue thereof, produced at less than 190° proof (95% alcohol by volume) in such a manner that the distillate possesses the taste, aroma, and characteristics generally attributed to the product. U.S. Treasury Department 1977
Brandy Pricing
Example Cognac: Designation Age Price VS >2 $ 30 VSOP >4 $ 60 XO >10 Ø20 $ 120 Louis XIII up to 100 $2600 Alambic Pot Still Brandy Winemaking
• Low sugar => 7 to 9% alcohol • High acid/low pH
• No SO2 ! • Fermentation temperature 68°F - 77°F • Completely dry • No defects • Malolactic fermentation optional Brandy Winemaking
Grape Varieties • Ugni Blanc (99% in Cognac) • Folle Blanche • French Colombard • Chenin Blanc • Chardonnay • Pinot noir Component Formation
Fruit, variety
SO2 treatment • Raw material Infections: Botrytis, bacteria Temperature Nutrients addition • Fermentation Yeast strain pH • Wine storage Time Temperature, Preheater • Distilling style Copper still Burner temperature With/without lees 2-stage/3-stage/rectified Brandy Composition
H2O • 65-72% Ethanol • 27-34% Water EtOH • 0.7-1.0% Congeners (ca. 400 - 500) • Reactions during fermentation/distillation/aging: • Enzymatic Formation of all biological compounds • Chemical Esterification, hydrolysis, Cu-reactions, oxidation, acetalization, re-arrangements, Maillard reactions • Physical Evaporation, wood extraction
Brandy Aroma
Volatile Components: 400 to 500
Distillation Technique mg/L • 100% Column Still @ 85%vol 1000-1500 • 100% Pot Still @ 75%vol 1500-2000 • 100% Pot Still @ 75%vol w/lees 2000-3000 Component Formation
During Fermentation During Distillation u Aldehydes u Copper Reaction Products u Ketones u Acetals u Higher Alcohols (‘Fusel Oils’) u Acrolein u Methanol u Isocyanate -> EC u Fatty Acids u Terpenes u Esters u Norisoprenoids u Sulfur Compounds u Volatile Phenols u Volatile Phenols u Furfurals u Lactones u Maillard Products Alcoholic Fermentation
GLUCOSE Glucose-6-P Fructose-6-P
ETHANOL NAD+ Fructose-1,6-P NADH H+
ACETALDEHYDE + CO2 Glyceraldehyde-P DHA-P Pyruvate NAD+ NADH H+ NADH H+ NAD+ P-Enol-Pyruvate 1,3-DiP-Glycerate Glycerol-P
2-P-Glycerate 3-P-Glycerate GLYCEROL Aldehydes
• Acetaldehyde - - CH3CHO + HSO3 CH3CHOHSO3 Acetaldehyde + Bisulfite Hydroxyethane Sulfonic Acid
CH3CHO + 2 C2H5OH CH3CH(OC2H5)2 + 2 H2O Acetaldehyde + Ethanol 1,3-Diethoxyethane + Water
• 3-Hydroxypropionaldehyde Acrolein Acroleïn
Precursor Formation by Heterofermentative Lactobacilli
Glycerolhydrolyase GLYCEROL Glyceroldehydrogenase -H O 2 NAD+ 3-HYDROXYPROPANAL NADH H+ Dihydroxyaceton
1,3-Propandiol- NADH H+ ATP T -H O + DHA-Kinase ∆ 2 Dehydrogenese NAD ADP
ACROLEIN 1,3-Propandiol DHA-3-Phosphate Acetals
H H O H I. C O + H O Ö C 2 ALDEHYDE + 2 ALCOHOL ACETAL R R O H
+ H H O H + H O H II. C + B H Ö + B C R O H I. Hydratization (fast) R O H
+ + H H H H O H O H II. Protonization (fast) III. + H O C + C H O H C 2 2 5 Ö O C H R O H R 2 5
+ + H H III. + Ethanol 1 (slow) H H O C H O H 2 5 IV. C + H O C + C H O H 2 2 5 Ö O C H R O C H R 2 5 2 5 IV. + Ethanol 2 (fast) H + H O C H 2 H O C H 5 + 2 5 C V. + B Ö + B H C V. Acetal (fast) R O C H R O C H 2 5 2 5 Acetals
= f(Ethanol concentration)
Ac 20 H Ald 2 Alc Boiling Points: Ac 20 H Acetaldehyde 70°F Ald Alc Diethoxyethane 219°F
HYDROSELECTION Ketones
- CO - CO • Diacetyl 2 2 NAD+ NADH H+ • LAB: 2 Pyruvate 2-Acetyllactate Acetoin Diacetyl • Yeast: 2 Pyru. 2 Acetald. Acetylald. Acetoin
- 2 CO 2 • Methylketones • 2-Heptanone Fatty Acid • 2-Nonanone . O + Oxidation • 2-Undecanone Methylketone ‘Rancio Charentais•’ 2-Tridecanone Higher Alcohols
Fusel Oils: 240 - 480 mg/L
• 3-Methylbutanol (‘Isoamylalcohol’) C5 • 2-Methylbutanol (‘Active Amylalcohol’) C5 • Isobutanol C 4 Active Amyl • n-Propanol C3 Isobutyl
• 2-Butanol C6 n-Propyl 2-Butyl • n-Hexanol C6 n-Hexyl n-Butyl • n-Butanol C4 Isoamyl • 2-Phenylethanol Higher Alcohols
Metabolic Pathways in Yeast
VALIN GLYCOLYSIS
Deamination - NH3 Pyruvate + Acetaldehyde a- Ketovalerate
Decarboxylation - CO 2 2-Acetyllactate Isobutyraldehyde a- Ketoisovalerate NADH H+ Hydration NAD+ ISOBUTANOL ISOBUTANOL VALIN Higher Alcohols “Fusel Oils”
Ethanol Fusel Oil
Yeast
Kinetics of fusel oil formation, alcoholic fermentation, yeast growth and amino acid consumption Glutamic Acid Castor, 1956 Arginine
t [h] 25 50 75 100 125 150 175 Higher Alcohols “Fusel Oils”
2-Phenylethanol [mg/l]
Gamay Syrah Pinot Grenache Carignan 60 Cinsault Relationship between amino 40 acid concentration in juice and 20 corresponding alcohol in wine 50 2-Phenylalanine [mg/l] Methanol
O O + CH3OH C - OCH3 H OH C - OH H OH O O H H H H O H OH H O O H OH H O OH O H O H H OH H H O PME O H OH C - OCH3 H OH C - OH O O + CH3OH • Source: fruit PECTIN • Pectin: polymer of carbohydrate 1,4-glycosidic-linked galacturonic acid • Polygalacturonic acid partly methylated Methyl ester • Enzyme pectinmethylesterase (PME) deesterifies METHANOL Distilling House Styles
• distill wine with lees Rémy • heads 1&2 + tails 1&2 back to wine • secondes back into brouillis
• distill wine without lees Martell • separate heads but not tails • 25% of secondes back into wine • distill wine without lees Hennessy • heads 1&2 + tails 1&2 partly back • 30% secondes back into brouillis Fatty Acids
Alambic Brandy Wine Yeast Distillate 335 mg/L 431 mg/L
Acetic Caproic Butyric/Valeric Caprylic Propionic Propionic Butyric/Valeric Caproic Acetic Caprylic Capric Formic Formic Capric Esters
ALCOHOL + ACID ESTER + WATER
• Ethyllactate ALCOHOLS • EtOH, higher alcohols, MetOH • Ethylacetate ACIDS • Volatile fatty acids • Ethylformiate • Succinate • Diethylsuccinate • Long-chain fatty acids • Laurate • Isoamylacetate • Myristate • 2-Phenylethylacetate • Palmitate • Hexylacetate • Stearate • Ethylcaproate • Oleate • Ethylcaprylate • Linoleate • • Linolenate • Ethylcaprate • Ethyllaurate • Lactate from MLF Esters
Changes in Esters during Distilling Season
Ethyllactate - Ethylacetate - Diethylsuccinate - Ethyllaurate - Ethylcaprate - Ethylcaprylate - Ethylcaproate - Phenylethylacetate - Hexylacetate - [% change/5 months] Isoamylacetate - -100 -50 0 50 100 150 200 250 Copper Reactions
Still copper reacts with:
• Hydrogen Sulfide H2S
• Ethylmercaptan C2H5SH
• Methylmercaptan CH3SH
• Diethylsulfide (C2H5)2S
• Dimethylsulfide (CH3)2S
• Dimethyldisulfide (CH3)2S2 • Fatty Acids http://www.a-holstein.de http://www.a-holstein.de http://www.a-holstein.de
Distillation = Concentration
72%vol
28%vol
9%vol Bubble Cap Plates Bubble Cap Plate Column Still
Energy Out: 21 MJ/L EtOH
Energy In: 11 MJ/L EtOH Column Still
Energy Out: 21 MJ/L EtOH
Energy Inp: 3 MJ/L EtOH Column Still
Copper Reactions
Gas Chromatogram of Sulfides Ethyl Carbamate
O
O N UREA UREA + ETHANOL
Isocyanate ARGININE Ethylisocyanate Carbamic Acid N N
N ETHYLCARBAMATE Ethyl Carbamate
Amygdalin Pathway Oxidation CYANIDE HH CC NN . • Ionized Copper Oxides + O. • Unsaturated Fatty Acids • Benzaldehyde Cyanate H O C N • Diketones (Diacetyl)
Mesomeric Equilibrium Isocyanate O C N H .. + C2 H 5 OH Nucleophilic Addition O- Ethylisocyanate + C2 H 5 OO CC NN HH H Rearrangement O
ETHYLCARBAMATE C2 H 5 O C N H H Terpenes Monoterpenols
Sugar-Bound Free • Linalool CH OH + 2 TERPENE H O • Hotrienol O • a-Terpineol OH DT HO • Nerol • Nerol oxide OH • Geraniol Norisoprenoids
Sugar-Bound Free • Damascenone CH OH + 2 NOR H • ß-Ionone O O • Vitispirane
OH DT • Megastigmanes HO • Oxoedulans OH • Actinidols • TDN Volatile Phenols
Grape Acid Phenol Esters • 4-Ethylphenol • 4-Ethylguaiacol cinnamyl-esterase • 4-Vinylphenol Grape Acid Phenols S. cerevisiae decarboxylase • 4-Vinylguaiacol • 2-Phenylethanol CH OH 2 + • Tyrosol O H O • Vanillin OH DT • Ethylcinnamate HO • Benzaldehyde OH Aroma Descriptors
• Acetaldehyde sherry, grappa Aldehydes • • Benzaldehyde bitter almond • 2-Heptanone fruity,spicy,cinnamon Ketones • • 2-Tridecanone warm, herbaceous Higher Alcohols • • 2-Methylbutanol vegetal, barn • 2-Phenylethanol rose, honey, plastic Fatty Acids • • Acetic acid vinegar • Butyric acid sweat Esters • • Isoamylacetate fruity, banana, pear
Acetals • • Ethylcaprylate coconut, mouthfeel • Diethoxyethane nutty Terpenes • • Triethoxypropane garlicy Norisoprenoids • • Linalool orange, lemon • a-Terpineol floral, lilac Phenols • • ß-Ionone violet,floral,balsamic • Damascenone fruity, rose, ‘sweet’ • 4-Ethylphenol woody, phenolic • 4-Vinylguiacol medicinal, cloves Alambic Pot Still Distillation Volume Flow
1. Distillation 2. Distillation
HEADS HEADS 8.5%vol 28%vol 28%vol 70%vol I BRANDY BROUILLIS 185 gal TAILS II
SECONDES
TAILS III
WINE STILLAGE BROUILLIS STILLAGE 660 gal 660 gal Distillate Fractions 1. Distillation • fruity, apple, pear, pineapple, banana • apple, acetaldehyde • cooked fruit HEADS 8.5%vol 28%vol • fruity, soapy • soapy light fruit • vegetal apple BROUILLIS • vegetal pear • almond, furfural plum TAILS • furfural • boiled artichokes • artichokes • artichokes • wet dog • wet dog • wet dog • woody, vegetal WINE STILLAGE • artichokes • artichokes, butyric • artichokes, wet dog 660 gal • horse sweat Distillate Fractions 2. Distillation
• estery, banana, pear, • coconut, fatty, soapy HEADS • fatty, soapy 28%vol 70%vol • fatty, soapy BRANDY • dish water, laundry water • flowery, vegetal, hay 185 gal • soapy, grassy • vegetal , soapy, grassy SECONDES • flowery, soapy • isoamylic, green vegetable TAILS • roselike • neutral • neutral • roselike BROUILLIS STILLAGE • rose, honey, plastic • wet dog • wet dog, artichokes 660 gal • cooked fruit, wet dog, artichokes Brandy Aroma
CATEGORIES • Flowery
• Fruity
• Spicy
• Woody Brandy Aroma
• Petunia • Daisy FLOWERY • Rose • Vine Flower YOUNG • Carnation • Violet • Iris • Potpourri • Jasmine • Lilac • Honeysuckle • Hyacinth • Bluebell OLD • Orange Blossom © Robert Léauté • Narcissus Brandy Aroma
• Plum • Pear FRUITY • Peach • Apricot YOUNG • Hazelnut • Peanut • Almond • Walnut • Orange Peel • Cherry • Jammy • Prune • Marmalade • Lichee • Dried Fruit • Muscat • Candied Fruit OLD • Coconut © Robert Léauté • Passion Fruit Brandy Aroma
• Bell Pepper SPICY • Clove YOUNG • Cinnamon • Pepper • Curry • Ginger • Candied Ginger • Saffron • Nutmeg OLD • Balsamic © Robert Léauté Brandy Aroma
WOODY • Vanilla YOUNG • Tobacco • Leather • Powdered Chocolate • Incense • Cedar • Cigar Box • Eucalyptus OLD • Sandalwood © Robert Léauté Gin Aroma Food Science 564 Commercial Food & Beverage Fermentations
Christian BUTZKE Professor of Food Science Department of Food Science
Definition Vinegar
A wine or wine product not for beverage use produced in accordance with the provisions of this part and having not less than 4.0 grams (4%) of volatile acidity (calculated as acetic acid and exclusive of sulfur dioxide) per 100 milliliters of wine. http://www.ttb.gov/forms_tutorials/glossary/glossary-text.html#V_3 Regulations Are commercial vinegar producers regulated by TTB?
YES. Many vinegar production methods include a stage where alcohol has developed but vinegar, with its distinctive sour taste, has not. TTB regulates commercial vinegar production when there is a potential Federal excise tax liability as beverage alcohol at any stage of production, including on raw materials used to make the vinegar. Finished vinegar is not subject to alcohol beverage excise tax. http://www.ttb.gov/faqs/genalcohol.shtml Raw Materials
• Wine • Sugar cane • Malt wort • Dates • Cider • Sorghum • Fruit wine • Melons • Beer • Coconut • Brandy • Maple syrup • Molasses • Potatoes • Honey • Beets • Rice • Whey Alcoholic Fermentation Saccharomyces cerevisiae
GLUCOSE Glucose-6-P Fructose-6-P
ETHANOL NAD+ Fructose-1,6-P NADH H+ ACETALDEHYDE + CO2 Glyceraldehyde-P DHA-P Pyruvate NAD+ NADH H+ NADH H+ NAD+ P-Enol-Pyruvate 1,3-DiP-Glycerate Glycerol-P
2-P-Glycerate 3-P-Glycerate GLYCEROL Acetic Acid Formation Acetobacter aceti
Alcohol dehydrogenase Aldehyde dehydrogenase H O ETHANOL ACETALDEHYDE + H2O ACETIC ACID + 2 O + 2 + O2
Acetobacter possesses a proton motive force- dependent efflux pump for acetic acid J Bacteriol. 2005 Jul;187(13):4346-52 Acetic Acid Formation Acetic Acid Formation
H O ETHANOL ACETALDEHYDE + H2O ACETIC ACID + 2 + O2 + O2 Fermentation does not necessarily have to be carried out in an anaerobic environment. For example, even in the presence of abundant oxygen, yeast cells greatly prefer fermentation to aerobic respiration, as long as sugars are readily available for consumption (a phenomenon known as the Crabtree effect). en.wikipedia.org/wiki/Fermentation Acetic Acid Formation Acetobacter aceti Acetic Acid Fermentation Process Parameters
• Batch (not continuous) • Alcohol concentration: 11-18%vol • Temperature: 73-86°F • Time: 2+ weeks • Residual alcohol: 0.1-0.3% • Yield (L acetic acid per L ethanol): 92-96% • Acetic acid concentration: 10-17% Vinegar Mother Acetobacter w/Cellulose
Orléans Process Acetic Acid Fermentors Acetic Acid Fermentors
w/Carrier material Submerged culture Acetic Acid Fermentors
Carrier materials: • wood chips/shavings • birch twigs • polyurethane foam • plastic pellets • ceramic shards
Acetic Acid Fermentors Acetic Acid Fermentors Aerators Acetic Acid Fermentors Aeration Acetic Acid Fermentors Vinegar Mold Spoilage
Moniliella acetoabutans
• Yeast-like fungus resistant to AA • Raised white velvety mycelial mat • Later dark brown or black from production of chlamydospores • Sorbic acid will inhibit at < pH 3.3 @ >400 mg/L Volatile Acidity “V.A.” in Wine
Chemistry Acetic acid Sensory Vinegar odor Spoilage threshold: 700 mg/L Legal limits: 1,400/1,200 mg/L (27 CFR Part 4 Subpart C §4.21 a iv) Nailpolish Off-Odor
Chemistry
Alcohol + V.A. = Ethyl acetate Sensory Nailpolish/remover odor
Spoilage threshold: 150 mg/L
vs. Acetic acid: 700 mg/L Vinegar Eels
Turbatrix aceti are free-living nematodes that feed on the microbial culture used to create vinegar, and may be found in unfiltered vinegar. Although they are harmless and non-parasitic, leaving eels in vinegar are considered objectionable in the United States and are not permitted in vinegar destined for American consumers. Manufacturers normally filter and pasteurize their product prior to bottling, destroying the live bacterial culture that these nematodes require for sustenance. They are usually about 1/10” long. Balsamic Vinegar Aceto Balsamico di Modena
1. Boiled-down (Trebbiano) juice @ < 194°F (30% of original volume 22 => 73 Brix) 2. X% 10+year old balsamic vinegar 3. 10+% of volume added as new wine or wine vinegar 4. Contains at least 6% acetic acid Balsamic Vinegar Aceto Balsamico Tradizionale di Modena
Minimum 12 years of aging
$100+ per 100 mL Acetic Acid Fermentors Balsamic Vinegar Solera
• Oak • Juniper • Mulberry • Chestnut • Cherry • Ash • Acacia Balsamic Vinegar Aceto Balsamico di Modena
Minimum 2 months of aging
$0.70 per 100 mL Balsamic Vinegar Aceto Balsamico di Modena
Wine vinegar + grape juice concentrate + 2 months of aging + caramel (+ corn starch + guar gum) + potassium metabisulfite
Balsamic Vinegar Aceto Balsamico di Modena The Future Vinegar Tasting
#1 #2 #3 Food Science 564 Commercial Food & Beverage Fermentations
Christian BUTZKE Professor of Enology Department of Food Science
Cider & Perry Cider & Perry Cider & Perry Cider & Perry
Pomaceous Fruit Berries Tropical Fruit • Apple • Blackberry • Banana • Pear • Raspberry • Mango • Quince • Loganberry • Passion Fruit • Blueberry • Pineapple • Strawberry • Lychee • Cranberry • Pomegranate Vegetables • Red/Black Currants • Watermelon • Rhubarb Stone Fruit • Pumpkin • Cherry • Dandelion • Peach • Onion • Apricot • Tomato • Plum
www.indianaquality.org/ Scott_2013_Cider_Canada.pdf Basics of Fruitwinemaking
• “Ameliorate”: 1. Acidify if pH >3.7 (De-acidify if TA > 12 g/L) 2. Add sugar if <10 Brix
• Add 100 mg/L SO2 at crush • Add yeast nutrients Yeast Rehydration
• Dose: 2 lb/1000 gal • Cell growth: 5m/mL -> 100m/mL • Chlorine-free water • Temperature: 104°F +/-2 • Time: 20 minutes +/-2 • Add 1 volume cold juice over 5 min for every 18°F difference in temperature; let sit for 15 min
Old Cider Mill/Press Crush
Food Science Hammer Mill “New” Cider Press “New” Cider Press
Fruitwine Yields The Claims Increased free run/press yields Increased color extraction Improves color stability Faster clarification Easier filtration Better mouthfeel; “soft tannins” Enhanced complexity Purity/Side Activities
High activity of - Polygalacturonase (EC 3.2.1.15) - Pectin lyase (EC 4.2.2.10)
Low activity of - Pectin esterase (EC 3.1.1.11) Purity/Side Activities
High activity of - Hemicellulase - Exocellulase - Endocellulase
Low activity of - Cinnamyl esterase => volatile phenols (4-EP) Questions What activity at crush temperature? Why increased color extraction? Color in cellar vs. on table? More Brett substrate? More N from skins => more lees? Modified colloidal content/stability Pectins needed for mouthfeel? Enzyme Activity = f (Temperature and pH) 2005
T (°F) ./mar. jan
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. ? 86 104 122 140 158 176 194 Braz. J. Microbiol Braz. Ellagic Acid
• Ellagic acid is a natural polyphenol found in numerous fruits and vegetables, e.g. • Blackberry • Raspberry • Loganberry • Strawberry • Pomegranate • Cranberry • Muscadine grapes Tannins Fruit Wine Styles
Fruit wine is VERY versatile. Can make many types of wines for almost any application. 1. Low alcohol “cider style” (2-7% alcohol) 2. Dry or “off-dry” fruit wine (8.5-13.5% alcohol) 3. Sweet fruit wine (usually done with berry wines) 4. Cryo-extracted fruit wines 5. Fortified or “Port-style” fruit wines (up to 24% alc)
6. Sparkling fruit wine – CO2 injected, Charmat or Champenoise style Slide courtesy of Dominic Rivard - WinePlanet Consulting Low Alcohol Style
• 2 to 7% alcohol • Usually made with an apple base and blended with fruit. • High dilution ratio • Geared for the larger volume • Lower price due to lower taxes • VERY popular now in Europe
Slide courtesy of Dominic Rivard - WinePlanet Consulting Off-Dry Style
• Usually between 8.5-13.5% alcohol • Under 30g/L RS • Has the highest appeal for the casual wine drinker. • Should be made “food friendly” • Having a good balance is key. A little less forgiving if the balance is wrong (acid, flavor concentration, sugar)
Slide courtesy of Dominic Rivard - WinePlanet Consulting Sweet Fruit Wine
• Well suited for higher acid fruit such as raspberry or currants • Easier to balance the wine • Less dilution, more intensity can be achieved • Aim for an RS of higher than 40g/L • TA levels of higher than 7 to 8g/L • Can be “cloying” if not done right.
Slide courtesy of Dominic Rivard - WinePlanet Consulting Cryo-Extracted Style
• Geared for the premium and export markets. • Made my freezing juice. Start at about 36 Brix • Gaining in popularity very fast • High intrinsic value – good profit • Aim for an RS of >140g/L and TA of 9g/L depending on fruit. • Should use tree fruits for this or blend berry wine with tree fruit base.
Slide courtesy of Dominic Rivard - WinePlanet Consulting Fortified Style
• Depending of state laws, can be fortified to 24% alcohol. • RS levels of >80g/L • Excellent for raspberry, blackberry or currants (Cassis). • To pair with desserts, chocolates • Use high acid fruit, no dilution needed as alcohol dilutes it. • Can ferment a few % then fortify for Port style • Age in neutral oak for higher complexity. • Just add alcohol to juice for liqueur style, usually sweeter. Slide courtesy of Dominic Rivard - WinePlanet Consulting Sparkling Style
• Can be made by CO2 injection, Charmat or Traditional • Can easily be made dry to sweet with the same wine base • Made “frizzante” or “Sparkling” • Sold to weddings, celebrations • Champagne corks or caps.
Slide courtesy of Dominic Rivard - WinePlanet Consulting Wine Carbonation Calculations
Pressure Goal: 6 bar = 90 psi @ 45°F
Theory: 90 g sugar => 46 g Ethanol + 44 g CO2
Practice: 19.3 g sugar => 8.9 g CO2 (@≈94%
8.9 g/ 750 mL bottle CO2 = 6 bar (atmospheres)
Rule of Thumb: 4.4 g sugar per L per bar
From: Armstrong, Rankine, Linton: Sparkling Wines, 1994 Beer Carbonation Calculations
Pressure Goal: 1.75 bar = 26 psi @ 68°F
Theory: 90 g sugar => 46 g Ethanol + 44 g
CO2
Practice: 2 g sugar => 0.9 g CO2 (@≈94%) per 355 mL = 12 oz bottle
Rule of Thumb: 4.4 g sugar per L per bar