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Maturation, Refining, Finishing

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Maturation, Refining, Finishing LEES ALTERNATIVES Maturation, Refi ning, Finishing MATURING ON FINE LEES, THE LEGACY OF YEAST Maturing wine on its fermentation lees is an oenological However, this method of maturation is not without risks, practice with numerous recognised benefi ts: in that the quality of the lees is extremely variable: • Contribution to the balance of fl avour, with reduced • Depending on the strain of yeast: some are particularly sensations of dryness, bitterness or astringency, and a useful in fermentation but distinctly less so in terms role in the positive dimensions such as body, roundness, of maturation (weak autolytic capacity, few free active sweetness and length on the palate compounds such as mannoproteins…) • Development of complexity of aroma • Depending on the conditions of fermentation, the yeast’s past: most yeasts retain residual sulphite reductase • Stabilisation of the active compounds in the wine and activity likely to form unwanted sulphurous odours. They improvement of the colloidal balance may also overwhelm some fruity odours and restrict the • Attenuation of unwanted sulphurous odours freshness of wines, according to their composition • Infl uence on the reduction and preservation of oxygen. • Depending on the microbial contamination of the must, then the wine: the lees sometimes contain the transforming microorganisms such as Brettanomyces bruxellensis. This is why the R & D department at IOC (Institut Œnologique de Champagne) has developed formulations derived from yeast as alternatives to fermentation lees: inactivated yeasts and yeast mannoproteins. Each alternative has been selected to optimise one or several of the oenological properties of lees, while eliminating the uncertainty associated with them. Through the choice of yeast and the conditions of growth and inactivation, there are multiple possibilities that allow for a wide variety of « lees alternatives » adapted for different production objectives. Oenological properties of yeast fractions NUCLEIC ACIDS: • Flavour MANNOPROTEINS: • Volume / Roundness • Persistence of aroma • Longevity of aroma • Stabilization AMINO ACIDS AND PEPTIDES: • Smoothness • Sweetness • Bitterness MINERALS: • Flavour (salinity, minerality, CELL WALL: bitterness) • Adsorption 02 LEES AND THEIR CONTRIBUTION TO WINE QUALITY FROM PRECISION MATURATION TO TARGETED FINISHING: STRONGLY DIFFERENTIATED ALTERNATIVES The sensory impact and the speed of action of each yeast then control the speed and selectivity of the release lees alternative depend on its past and the choices that of the different yeast compounds into the wine (alternatives determined its selection. of the SPHERE type). Extraction and purifi cation also allow for more precise targeting of specifi c classes of molecules, The strain of yeast determines its potential for greater or such as mannoproteins (alternatives of the ultiMA® type), lesser release of certain compounds, a capacity that is making them instantly active and soluble in the wine, for modulated to an equal extent by the yeast’s conditions of fi nishing rather than maturation. growth. The timing and the method of inactivation of the Conditions of growth Qualitative and Yeast quantitative potential of lees alternative strain Parameters of inactivation (timing, temperature…), Speed of release formulation (granulometry) and selection of and/or extraction released compounds and purifi cation Whole Diversity Formulations inactivated of the lees rich in yeasts alternatives mannoproteins Gradual Instant taste impact taste impact Complexity of Impact on intensity aroma SPHÈRE BLANC ULTIMA® SOFT of aroma SPHÈRE ROUGE ULTIMA® FRESH SPHÈRE EXPRESS 03 A RECOGNISED IMPACT ON WINE TEXTURE Released Released proteins 160 6 The lees enrich the wine with the essential compounds polysaccharides 140 Bradford eq.BSA of their cell wall: polysaccharides and especially CPG / IR (mg/L) 5 (mg/L) 120 mannoproteins. These compounds reinforce the sensations 4 100 of volume in the mouth, body and roundness, and research 80 3 60 has attributed to some of them the property of reducing IOELEV1 2 2 1 40 the wines’ astringency. This is thought to be due to the 1 20g/hL 1 IOELEV1 interactions between certain yeast polysaccharides and 2 50g/hL 20 50g/hL the most reactive tannins. Certain large yeast proteins SPHÈRE 1 SPHÈRE (>15 KDa) are also found to be excellent fi ning agents for BLANC BLANC astringent polyphenols. 1 20g/hL 50g/hL 2 50g/hL In order to select the most convincing lees alternatives to 2 contribute to the quality and texture of the wines, IOC has fi rst of all sought to defi ne the sensory dimensions of « volume » and « body ». In collaboration with the Centre des Sciences du Goût et de l’Alimentation (Centre for Sciences Active compounds released in the wine by of Taste and Food), a research unit in Dijon well-known for different lees alternatives (IOELEV1 and SPHÈRE BLANC) its work on sensory analysis, we have been able to establish in hydro-alcoholic solution at 12%, pH 3.5, 25°C, 15 days’ contact how these two variables can be conceptualised by tasters. with light stirring Using descriptors validated in sample tests on wines matured in the presence of lees alternatives, IOC has been able to sift different inactivated yeasts to retain those that correspond best, according to the panel of tasters, with improvement in the sensations of body and roundness of white wine or volume in the mouth of red wine. SELECTION OF A LEES ALTERNATIVE THAT REINFORCES SENSATIONS OF BODY AND ROUNDNESS Compared to the other inactivated yeasts evaluated, SPHÈRE Blend for basic wine 8 Chardonnay BLANC offers a higher aptitude for releasing proteins and, 7 6 although slightly weaker, for releasing total polysaccharides. 5 SPHÈRE BLANC 4 However, the sample marks given by the tasting panel Control 3 show a stronger capacity of SPHÈRE BLANC to improve the 2 perceived body and roundness, while increasing the level 1 of appreciation of the wine. Besides the quantity, it is therefore also the quality of the +25% compounds released which refl ects the interest of an Body and alternative to lees in relation to a determined sensory Roundness +20% objective. Average tasting marks Panel of 22 professional tasters WORKING ON VOLUME AND STRUCTURE: EVALUATION OF A LEES ALTERNATIVE SPECIFICALLY FOR RED WINES The particular interest of the SPHÈRE ROUGE inactivated Volume 5 9 3 9 yeast is its capacity to release small polysaccharides. Soon after the beginning of maturation (4 weeks) and up to 10 months of contact, red wines matured with this alternative offer more volume in the mouth, but also more structure Structure 6 3 9 9 and balance, thanks to the interactions between these polysaccharides and the wine tannins. 7 2 Balance 9 9 SPHÈRE ROUGE : Volume and structural balance Trial at 20 g/hL on cabernet sauvignon, médoc (10 months’ contact) - 9 tasters Preference 79 2 9 SPHÈRE ROUGE Control 04 A DECISIVE EFFECT ON TASTE Certain constituants released by the lees are described as having an impact on the fundamental fl avours such as sweetness, bitterness, acidity, or on the salinity of the wines. According to the characteristics and the stages of acquisition of the lees alternatives, it is possible to mature the wines in the direction of one or other of these dimensions. Acidity Acidity Results of sensory Persistence Roundness / Persistence Roundness / analysis on trial wines of aromas sweetness of aromas sweetness 1 White wine - Gros plant 2 Red wine - Côtes du Rhône 0 1 2 3 4 0 1 2 3 4 UltiMA® Soft at 10 g/hL UltiMA® Soft at 15 g/hL Bitterness Salinity Bitterness Salinity Control 1 2 Dryness Dryness Sensory analysis - Impact on red crop of high maturity (Significance threshold 90%) Merlot - Gironde – 14.5% vol. Freshness 6 3 Bitterness 2 7 in the mouth 9 9 9 9 Balance of 5 4 Persistence 6 3 structure 9 9 of aromas 9 9 Sweetness 5 9 4 9 Preference 6 9 3 9 Salinity 5 9 4 9 UltiMA® Fresh at 10 g/hL Control UNDER-ESTIMATED EFFECTS ON AROMATIC PERCEPTION Yeasts, long after they have stopped fermenting, continue Intensity of aroma* to exercise a signifi cant infl uence on the aroma of wines during maturation on lees. The yeast mannoproteins are likely to interact with the aroma compounds through both hydrogen and hydrophobic bonds. These interactions can increase the volatility of certain aromas, enhancing, or conversely diminishing, their olfactory perception, thus improving the length on the palate and the Floral* Fruity* durability of the aromas during the storage time of the wine. Certain esters, amino acids and nucleic acids from the lees are also described as fl avour agents, contributing to the aromatic expression and complexity of the wines. SPHÈRE BLANC Not stirred control According to their charactistics, these effects can be found in Stirred control certain lees alternatives. During selection, care will be taken Length on the palate to avoid the masking of fruity aromas sometimes attributed to lees, and in fact to optimise their perception. Effects of lees alternatives (SPHÈRE BLANC) on aroma development Chardonnay – matured 10 months. Average marks given by the 7 panelists. Différences significant at 5% are indicated by a *. 05 LEES AND CONTRIBUTION TO QUALITY OF WINE CHOOSING THE MOST SUITABLE ALTERNATIVE SPHÈRE BLANC END OF • Soft inactivation • Micro-fl akes lightly toasted ALCOHOLIC Volume in Body and the mouth Roundness FERMENTATION : minimum 4-8 weeks minimum : Full Structural Coating Complexity maturity of quality excessive and stabilisation aroma acidity of aromas MATURATION SPHÈRE BLANC / ROUGE SPHÈRE ROUGE Body
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