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Wine Flavor 101C: Bottling Line Readiness Oxygen Management in the Bottle

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Wine Flavor 101C: Bottling Line Readiness Oxygen Management in the Bottle Wine Flavor 101C: Bottling Line Readiness Oxygen Management in the Bottle Annegret Cantu [email protected] Andrew L. Waterhouse Viticulture and Enology Outline Oxygen in Wine and Bottling Challenges . Importance of Oxygen in Wine . Brief Wine Oxidation Chemistry . Physical Chemistry of Oxygen in Wine . Overview Wine Oxygen Measurements . Oxygen Management and Bottling Practices Viticulture and Enology Importance of Oxygen during Wine Production Viticulture and Enology Winemaking and Wine Diversity Louis Pasteur (1822-1895): . Discovered that fermentation is carried out by yeast (1857) . Recommended sterilizing juice, and using pure yeast culture . Described wine oxidation . “C’est l’oxygene qui fait le vin.” Viticulture and Enology Viticulture and Enology Viticulture and Enology Importance of Oxygen in Wine QUALITY WINE OXIDIZED WINE Yeast activity Color stability + Astringency reduction Oxygen Browning Aldehyde production Flavor development Loss of varietal character Time Adapted from ACS Ferreira 2009 Viticulture and Enology Oxygen Control during Bottling Sensory Effect of Bottling Oxygen Dissolved Oxygen at Bottling . Low, 1 mg/L . Med, 3 mg/L . High, 5 mg/L Dimkou et. al, Impact of Dissolved Oxygen at Bottling on Sulfur Dioxide and Sensory Properties of a Riesling Wine, AJEV, 64: 325 (2013) Viticulture and Enology Oxygen Dissolution . Incorporation into juices & wines from atmospheric oxygen (~21 %) by: Diffusion Henry’s Law: The solubility of a gas in a liquid is directly proportional to the partial pressure of the gas above the liquid; C=kPgas Turbulent mixing (crushing, pressing, racking, etc.) Increased pressure More gas molecules Viticulture and Enology Oxygen Saturation . The solution contains a maximum amount of dissolved oxygen at a given temperature and atmospheric pressure • Room temp. 25C . Saturation with air: 6 mL O2/L (8.4 mg O2/L) . Saturation with oxygen: 30 mL O2/L (42 mg O2/L) Viticulture and Enology Oxygen Solubility . Solubility of oxygen with temperature 0°C (32°F) . 0°C = ~15 ppm, 25°C = ~ 8.5 ppm 25°C (77°F) 32°C (90°F) . Dissolved oxygen decreases http://www.esf.edu/EFB/schulz/Limnology/oxygensolubility.JPG as the temperature goes up Viticulture and Enology Oxygen Solubility . Oxygen saturation as a function of ethanol . In wine = ~ 8.5 ppm . 66% v/v = ~15 ppm 60 50 40 30 20 Oxygen (ppm) 10 0 0 1227456680100 Ethanol (%v/v) . Oxygen solubility as a function of solutes . Decreases with increasing presence of solutes Viticulture and Enology White & Ough, AJEV 1973 Oxygen Depletion . Depletion of oxygen in wine . Loss due to other gases (e.g. CO2) . Temperature and atmospheric pressure changes . Oxygen consumption after saturation with air ~ 6 days at 30°C (faster in reds due to polyphenols) . Total O2 that can be consumed before noticeable oxidation . ~ 85 mg/L for whites . 10 saturations before oxidation noticeable Loss of varietal aroma . ~ 195 mg/L for reds . 30 saturations before oxidation noticeable10 9 SO2 in model solution . 10 saturation wine would benefit 8 7 6 5 4 Oxygen (mg/L) Oxygen 3 2 White wine Ascorbate in white wine1 0 0 5 10 15 20 Viticulture and Enology Time (Days) Poulton 1970: In Boulton et al., 1996 Oxygen Wine Chemistry o-diphenol • Rate of O2 consumption is limited to ferrous iron + phenolic pool SO2 consumption • Depleted in the process • F+TSO2 proxy for exposure • Color stabilization • Too much aldehydic aroma • Browning, whites • Varietal thiols • Tannin softening, reds • Mercaptans • Methional and phenylacetaldehyde • Honey character /, boiled veggies Viticulture and Enology 101 of Wine Preservation – O2 and SO2 . SO2 (sulfite) does NOT react directly with oxygen. However, it reacts with oxidation products . Same NET result . 2 SO2 + O2 → 2 SO3 -2 . (H2SO4, SO4 ) . “Rule of thumb”: 1 mg of oxygen consumes 4 mg of free sulfur dioxide Viticulture and Enology Oxygen Exposure of Bottled Wine mainly depends on… (1) the amount of oxygen in the headspace at bottling, (2) from the closure into the bottle, as a consequence of compression during bottling (1) 0.1-0.5 mg/L O2 Natural cork (2) 0.5-1.1 mg/L O2 Synthetic cork (3) Can be similar for screw caps (depending on HS, and inerting of SC) (3) oxygen ingress into the bottle through the closure, (4) oxygen ingress into the bottle through the interface closure/ bottle Viticulture and Enology Oxygen Exposure of Bottled Wine OTR= Oxygen Transmission Rate The amount of O2 that comes through the closure due to diffusion @ equilibrium. O2 enters the bottle because of O2 gradient caused by the partial pressure of O2 inside and outside of the bottle and is dependent on the permeability of the closure. Permeation depend temperature changes and wine expansion Silva et al., 2011 Viticulture and Enology Oxygen Exposure of Bottled Wine Viticulture and Enology Angleosante, 2016 Oxygen Measurements during Bottling For bottles, measure HSO and DO Total Package Oxygen = TPO (mg/L) http://www.nomacorc.com/analyzers-2/ Viticulture and Enology http://www.oxysense.com Oxygen Measurements Instrument Range, LOD & Calibration PSt3 PSt6 Range 0-22 0-1.8 mg/L mg/L 0-50 % 0-4.2 % Limit of 15 ug/L 1ug/L detection 0.02 h 0.31 hPa (LOD) Pa http://www.mocon.com/instruments/optech-o2-model-p.html Viticulture and Enology Oxygen Control Before/During Bottling Where does Oxygen “sneak” in? Measured delta DO 0.180 mg/L @ beginning Sight glass with O2 sensing dots Viticulture and Enology Calderon et al., 2014. Cien. Inv. Agr. Oxygen Control Before/During Bottling Where does Oxygen “sneak” in? Winery Equipment 02 enrichment range (mg/L) Median (mg/L) Average (mg/L) Temperature (°C) Wine style Turbidity Centrifugal pump 0.0029‐0.097 0.049 0.054 11 to 11.6 white racking finished wines Diatomaceous Earth 0.141‐0.177 0.157 0.155 10.4 to 10.7 white > 200 NTU Tangential flow filter 0.178‐0.229 0.214 0.21 11 to 11.5 red Centrifuge 0.354‐0.382 0.364 0.367 11.1 to 12.5 red ~ 300 NTU Pad filter (1.0 uM) 0.219‐0.428 0.315 0.331 10 to 11.1 red n.a. Membrane filter (0.45 uM) 0.125‐0.165 0.147 0.161 10 to 11.5 red > 5 NTU Rotary vacuum filter 1.992‐2.562 2.296 2.25 12 to 14 red high content of solids Tartrate stabilization system 2.669‐2.764 2.723 2.714 (‐4.5) to (‐5) white Bulk wine transport Dissolved oxygen for Red Wine 0.201‐0.225 0.201 0.217 12‐15°C all wines was below White Wine 0.107‐0.159 0.147 0.142 17‐19°C 0.180 mg/L Viticulture and Enology Calderon et al., 2014 Key Points of Bottling (1) – Study Fresno State . Different cellar practices have different impacts . Analysis of O2 uptake during bottling using different closures: 8 natural corks, 5 synthetics, 4 screw cap, 1 agglomerated closure . 17 wineries less than 5,000 gals – 120, 000 gals/ annually . 8 whites and 9 reds Viticulture and Enology Hend Letaeif, Wines & Vines, 2016 Key Points of Bottling (2) – Study Fresno State . At each transfer O2 may penetrate and dissolve into the wine . As wine progresses through bottling a so called “U-curve” DO . Start less 1 mg/L DO, maintained below 0.3 mg/L . Reported Data: HS at filling 1.5-2.5 mg/L; DO 2-4 mg/L; closure 0.1-1.1 mg/L ~ 8 mg/L can happen . Oxygen can be closely monitored (TPO @specific points) . Suggested TPO levels below 1.25 mg/L for reds an 0.6 mg/L for whites + rosé . TPO management ultimate goal minimize bottle-to-bottle variation Viticulture and Enology Hend Letaeif, Wines & Vines, 2016 Key Points of Bottling (3) – Study Fresno State TPO variations were studied on critical cellar operations • Type of wine • Closure + Bottle • Length, hose diameter between equipment • Filling spouts • Bottle volume, line speed • Technology of filling • Priming the circuit • Inert gas usage • Use of vacuum . TPO variations from 0.6-3.3 mg/L , 2.5 mg/L . Out of 18, 7 failed levels below 1.5 mg/L, bottle-bottle variations, U-curve Viticulture and Enology Hend Letaeif, Wines & Vines, 2016 Key Points of Bottling (4) – Study Fresno State Speed of bottling run (slow vs. fast) Slower filling and corking or capping, wine stayed longer in the lines = more O2 pick up Decrease with use of inert gas Viticulture and Enology Hend Letaeif, Wines & Vines, 2016 Key Points of Bottling (5) – Study Fresno State Viticulture and Enology Hend Letaeif, Wines & Vines, 2016 Key Points of Bottling (6) – Study Fresno State Viticulture and Enology Hend Letaeif, Wines & Vines, 2016 Loss of SO2 after Bottling Typical 30 mg/L Free SO2 . Less than 1-2 mg/L TPO, typical for very good bottling for reds . Consumption of 4-8 mg/L SO2 . 4 mg/L total package oxygen, poor QC on line . Consumption of 16 mg/L SO2!!! . Think about SO2 “after bottling”… Viticulture and Enology Oxygen Control during Bottling -Summary Why do we worry about bottling and post-bottling? Bottling + closure choice has a significant impact on the contents of DO and HSO in wine . Too much O2 might cause serious defects - premature aging . “Bottle shock” . Some O2 might benefit wine in particular red wines Viticulture and Enology Oxygen Control during Bottling -Summary How to protect the wine from oxygen and pre- mature aging? Carefully setting up a bottling line . Using inert gases . Monitoring O2 . Checking equipment (connections, surfaces etc.) Adding the right amount of SO2 Remember !!! Under const. pressure conditions, the DO conc. exponentially with temperature Viticulture and Enology Oxygen Control during Bottling -Summary Take Home Message – Setting up a Bottling Line and Sampling Know and monitor your “weak points” Chose a O2 measuring device that suits your set up best Know the size of your bottling
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