4/8/2014
Tonight’s Lecture
Review exam 2 and final project Fining Agents and Particles that form haze in wine Winery Sanitation How fining agents work Bentonite Wine 3 Other fining agents Introduction to Enology Cleaning and sanitation methods Cleaning compounds
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New file on links page Remember Next week is the second exam There is a new link It will cover wine additives & sulfur dioxide to a good article up through tonight’s lecture. from Washington You will need a Scantron form 882-E and a State University on calculator. the use of fining agents in wine.
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Final Presentation Final Presentation
A 5 to 10 minute oral presentation along with What to discuss: an written outline on any wine that is of Grape source, vineyard location, soil & interest to you. climate, vineyard cultural practices, It cannot be a wine that you have made or one varieties, harvest criteria. from where you work. Grape crush and fermentation, what the If possible bring in a bottle to taste with the vintage conditions were. class, food to accompany your wine is also Processing, aging, blending and bottling of welcome. the wine. Buy the wine before you start work!
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What to discuss: Two most important things to address: The wine itself, the chemical statistics, Tell me what the winery and winemaker flavors, textures and aromas of the finished did to make it taste the way it does. product. The most important aspect is to select a What you like/don’t like about the wine, wine that you think is significant. why you chose it, what you would do Email Chris and I which wine you have differently if you were the winemaker. selected before the final lab.
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Guidelines for outline Fining Agents All you own words, no cutting and pasting text from internet. Fining agents are materials added to wine that Bring a copy to hand in and one for yourself to react with chemical constituents in the wine use during your presentation. It should be to affect its composition. about one single-spaced page. Fining agents are not soluble (will not Be sure to start the outline with your name and dissolve) so they settle or get filtered out so the name of the wine that your are presenting. no residual fining agent is left behind. If you want to use Power Point slide or food to share talk/email me or Chris first.
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Effects of Fining Agents Commonly used fining agents
Clarity, fining agents can facilitate the removal There are a great number of fining agents that of suspended solids from a wine. are available to winemakers to a adjust a Color, some fining agents will reduce color. wine’s flavor and chemistry. Stability, fining agents are added to wine to Tonight we will discuss the more common insure that a brilliant wine remains so. fining agents. Sensory adjustment, Fining agents can be Before discussing individual types we will go added to remove or alter flavor components over how they function. that are in the wine to affect flavor.
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Particulate Matter in Wine Size Distribution of Particulate Matter in Wine Particles in wine are insoluble or semi-soluble solids that are suspended; these make a wine dull or hazy. # of Particles Particles in wine include: yeast & bacteria, condensed tannins, proteins, bitartrate crystals, and polysaccharides. Particle Size μm (microns or 1/1000 of a mm) There are two properties that are important Notice: the large range of particle size and to settling, size distribution and that the distribution is clustered around the electrostatic charge. smaller sizes. 13 14
Particulate Matter in Wine Particulate Matter in Wine
The rate of settling is influenced by: The rate of settling is influenced by: Size of the particle, smaller particles settle Height of the tank, taller tanks settle out out more slowly. more slowly. Protective colloids (polysaccharides, gums, When getting a lab sample the wine at the glucans and dextrins). These envelop particles top of the tank is usually much cleaner than and prevent them from binding together; the wine from the base. more pronounced with moldy grapes.
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Electrostatic charge Most particles in wine have a negative charge, When getting except for proteins which are positively samples the charged. cleanest wine Proteins positive + is near the Most other particles are negative - top. Since like charges repel they must be neutralized before they can bind together, once particles are bound together they are heavier and settle out faster. 17 18
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Electrostatic charge Using fining agents
Proteinaceous (protein based) fining agents Most fining agents do have a positive charge and they bind with not dissolve in wine but remain as negative particles in the wine and form particles in particles with a heaver weight and a neutral suspension. charge that settle or filter out more easily. Solid objects in wine are surrounded by a boundary layer of non-moving liquid.
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Using fining agents Bentonite & Heat Stability The more turbulence during mixing the better Proteins are made out of chains of Amino the fining agents will react with the particles Acids. in the wine. A proteins shape is determined by its This is why it is so important to mix the wine sequence of amino acids. very well when adding fining agents. A proteins function is determined by its Several smaller additions of a fining agent shape.
work better than one large one (unlike SO2).
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Protein Synthesis Amino acid structure Each amino acid has the following structure, The sequence of amino acids in a protein is each with a different “R” group attached. determined by the order of the base pairs in There are 20 different amino acids. DNA. Although it is not directly relevant to winemaking we will briefly review how proteins are made. There are over 100,000 different proteins in the human body. This slide will not 23 be on test 24
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DNA Base Pairs The 20 Amino Acids Amino The 20
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RNA polymerase unwinds the DNA and attaches the complementary nucleotides to form messenger RNA.
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Protein Stability So, why should you care? Proteins in wine can become unstable over time and denature (lose their structure) becoming insoluble. This leads to a cloudy precipitate in the wine. The denaturing is a very slow reaction and can make a wine that is brilliant to become cloudy after it has been bottled for several months.
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Protein Stability Protein Stability
This is the same reaction that takes place when an egg is cooked. Egg whites are made of albumen (egg protein) and when the are denatured by heat they become solid and turn white.
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Bentonite Fining Bentonite
Bentonite is used in white, blush, and rosé Bentonite is a type of clay that is negatively wines to remove excess proteins and make charged and binds with positively charged the wines heat stable. proteins. Red wines do not require because they have The charges are neutralized and the much more tannins than white wine. Since protein/bentonite particles become insoluble tannin molecules are negatively charged, and settle out. during ageing they react with protein in a It is the most commonly used fining agent similar manner as bentonite.
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Bentonite Bentonite Structure
There are two types: Bentonite particles form a Sodium Bentonite is more easily planer structure with dissolvable, less of a respiratory irritant and positive charges on the more effective in fining wine. More edge and negative charges common in US. on the flat surface. Calcium bentonite produces less lees, but is less effective so you use more. More common in Europe.
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Bentonite Fining Bentonite Fining
The amount of bentonite required to make a Like all fining agents it is best to do fining wine protein stabile is dependent on the variety, trials first to see how much is needed. vineyard and vintage. Large additions of bentonite can strip a wines Many Chardonnays don’t need any bentonite, I flavor, partially due to dilution. have seen Sauvignon Blancs that needed more than 14# / 1000 Gal.
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Heat Stability Testing Heat Stability Testing
Heat accelerates the formation of protein This is not an absolute test, so many wineries hazes; to perform the lab test, add different have variations on the temperature and time. concentrations of bentonite to wine samples. This is not done to protect the wine against Let settle, filter, and put in an oven at 125°F heat, but to use the high temperature to (50°C) for 48 hours and then look for haze simulate the effects of long term aging. under a high intensity lamp. You add the The terms protein stability and heat stability smallest amount that is clean. are used interchangeably.
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Heat Stability Testing Heat Stability Testing
After heating the samples are checked for clarity
Fined samples before filtering
Stable @ 3#/1000 gal. Unstable @ 2#/1000 gal. Oven for filtered samples 41 42
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Adding Bentonite When to Add Bentonite?
Mix Bentonite at the rate of 1 gram/25 ml Bentonite can be added as juice or as wine. (1#/1.5 Gal) in hot water. During the juice phase bentonite has less Mix vigorously while bentonite is added to the sensory effects but you do not know how water. Mix for one hour then let cool. much to add because it is alcohol that makes Bentonite settles out in about two weeks the protein unstable. leaving very loose lees that plug filters quickly. As wine you can add just the amount that is After fining is complete the wine can be needed after doing a stability test. filtered and tested for heat stability.
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Mixing Bentonite Bentonite In non-grape wine like mead (honey wine) the To prevent clumping proteins can be very stubborn so the must is bentonite should be sometimes boiled to denature the proteins prior slowly added to well to fermentation. mixed hot water. If you’re a home winemaker and you do not After it is mixed have the facilities to test wines, use 4#/1000 allow it to cool before use. Gal for Sauv Blanc, and 2#/1000 Gal for other WinoInSantaFe white varieties.
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Other Fining Agents Finning for Tannins
Bentonite is the most common fining agent Many fining agents react with tannin to make used for wine. a wine softer and less astringent. Now we will cover some of the many other It is better to not over extract the wine during fining agents that are available that affect a fermentation so you do not need to fine the wines clarity or sensory properties. wine to make it taste right.
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Counter-Fining Gelatin Collagen is isolated from the skin and connective Counter-fining is adding a second tissue of animals during meat processing. complimentary fining agent with a different charge a few days after the addition of the first fining agent. The one-two punch is very effective for clarifying wines. Example: bentonite followed by gelatin
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Gelatin Gelatin
Most common proteinaceous (protein Note: Astringency masks bitterness so gelatin based) agent, it is a purified from collagen fining may increase perceived bitterness. It has a positive charge at wine pH and it Rates of use for gelatin: binds with both bentonite and phenolic 100g to 250g (¼ to ½ #) per 1000 gal for groups. clarity Used to settle bentonite in white wines and 200g to 1000g (½ to 2#) per 1000 gal for in reds it is used to remove the larger tannin reduction polymerized phenolics (tannins) to reduce astringency.
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Gelatin Isinglass
Fish collagen from the air bladder of Available in powder or liquid form. sturgeon, positive charge, used for clarity in Very good for removing astringency from white wines and as a riddling aid for sparkling heavy press reds. wines. It removes less condensed tannins Also useful for than gelatin or casein. clarifying beer.
WinoInSantaFe
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Isinglass Casein (potassium casinate) Very useful when added after bentonite fining Milk protein it has a positive charge and it is to help compact the lees. Isinglass can be used to remove phenolics, useful for excess oak, bitterness, or browning on white wines. very hard to dissolve and needs rinsed with Can be difficult to dissolve. fresh water before use. Added at the rate of 100g to 1 Kg (1/8 to Very gentle and effective. 2#) per 1000 Gallons. Added at a rate of 50g to 250g (1/8 to 1/2 #) Present in some proprietary wine per 1000 Gallons. treatments like Catalasi (great for treating browning on whites).
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Casein (potassium casinate) Egg Whites (Ovogel) Contains the proteins albumin and globulin, Some winemakers use non-fat milk as a fining positive charge. Used to remove tannins, goes agent so they do not have to bother with after larger molecules than gelatin so it is gentler. mixing it up. Mix up the egg whites with 10% water, then (1 to 2 L/1000 Gal). into the wine. Ovogel is a trade name for Also used as a fining agent in coffee or tea. freeze dried egg whites. Added at a rate of 1-4 egg whites per barrel. 100g to 1 Kg (1/4 to 2 #) / 1000 gallons for Ovogel.
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Animal based fining agents Silica Gel (Kieselsol)
An aqueous suspension of silicon dioxide; it Many of these are based on animal proteins is used in conjunction with gelatin to clarify and will make the wine non-vegan and could whites, its negative charge combines with become an issue for allergen labeling in the gelatins positive charge to settle out and future. compact lees. There is little evidence to suggest that fining It is added 24 hours after gelatin at the rate of agents represent a risk to people with food 1/2 to 1 ml per gallon of wine. The legal sensitivities. limit is 2 gallons per 1000 gallons of wine.
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Alginic Acid (Sparkolloid) Alginic Acid (Sparkolloid) Works best if pH < 3.5, clarification may be Algin is a structural polymer of the cell wall accelerated with small additions of counter of algae. Alginic acid is a high molecular fining agents such as gelatin or bentonite. weight, long-chained polymer. Some proprietary products include 5 to 10% It is positively charged and usually is bound gelatin. Useful in removing protective colloids, to some inert carrier such as diatomaceous to improve settling. earth to facilitate settling. Dosage is 1-2#/1000 Gallons.
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PVPP (Polyclar) PVPP (Polyclar)
PVPP (Polyvinylpolypyrrolidone) is a powderized plastic, used in white and blush Polyvinylpolypyrrol- wines to remove browning precursors idone is a scary name (phenolics) also helps settle carbon. In light but is relatively reds it can help remove bitterness. harmless Can be used to absorb TCA, the compound Added at the rate found in cork taint. And as a preventive for of 1/2 to 3 # per 1000 gallons pinking. Polymer unit of PVPP
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Carbon (the nuclear option) Carbon (the nuclear option) Decolorizing or deodorizing forms available Added at a rate of: 100g to 500g (1/4 to 1#) per Can be used to remove color from wines, such 1000 Gal for Browning as browning from oxidation or a white wine that has been contaminated with red wine. 1Kg to 2 Kg (2 to 4 #) per 1000 Gal for off odors It can also be used to remove off aromas. At high levels (8#/1000) can be used to "Strip" a wine of all flavors, good & bad.
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Lab Trials Lab Trials
With all fining additions, or any chemical This can be done to an individual barrel or a addition for that matter, it is better to do a lab bottle sample. Then taste and test the results trial before adding the agent. to see the effects before you make the In a lab trial, also called a bench trial, a small addition. amount of the fining agent or additive is added to the wine in at the same ratio that you would in the cellar. The wine is then tasted and analyzed.
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Lab Trials with Carbon Winery Sanitation We don’t spend a lot of time covering this subject in class, but you sure spend a lot of time doing it in the cellar.
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Winery Sanitation Winery Sanitation
The easiest way to deal with spoilage is to Cleaning reduces wine residue that is an prevent it from happening in the first place. attractive habitat for spoilage microbes. Keeping a clean cellar is a time consuming The best way to prevent spoilage is to keep the practice but worth the effort. number of spoilage microorganisms to a minimum around the cellar by keeping things Cleaning is made much easer if you are careful clean. to rinse all winery equipment with water as soon as you are done using it.
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Winery Sanitation Cleaning Different materials are used to clean different Winery Sanitation actually consists of three surfaces. The most common type is an steps: alkaline detergent. The alkali acts to remove Cleaning, to remove soil (yeast cells, grape greases and dissolve tartrates. pulp, tartrates, etc.) Strongly Alkali Materials: caustic soda Sanitizing, to make sterile (kill live yeast and bacteria) (NaOH), caustic potash (KOH) Rinsing, removing any residual soil as well Less Alkali Materials: tri-sodium phosphate as cleaning and sanitizing agents. (TSP), soda ash (NaCO3)
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Detergents: Detergents: Getting Oil & Getting Oil & Water to Mix Water to Mix Detergents contain surfactants that act to make dirt soluble so it can be rinsed away by Polar head that is attracted water. to (dissolves in) water They also may contain hypochlorite (chlorine) to help disperse food soils, oxidize Hydrocarbon tail that is organic residues & brighten stainless steel. attracted to (dissolves in) grease and oil
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Gamma-Jet Cleaning Tank Cleaners Cleaning often requires some mechanical Spray Balls action to remove tough soils, such as a high- pressure spray or scrubbing with a brush. One can use a stronger solution of caustic and there will be less of a need for scrubbing, but the chemicals are more hazardous at a higher concentrations.
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Neutralization Sodium Percarbonate (ProxyClean) Sodium Percarbonate, is a combination of Neutralization often follows cleaning; it soda ash and hydrogen peroxide. Hydrogen consists of a citric acid rinse to neutralize peroxide is a good biocide and soda ash is a residual alkali. mild caustic. Also called oxygen bleach. After the rinse with citric acid rinse again with water. Good for BBLs, but I prefer ozone because residual is less of a problem. Useful for winemakers that wish to avoid chlorine to prevent the formation of TCA.
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Sanitation Sterilization With sanitation high temperature or chemicals are used to kill any residual microorganisms To sterilize something means to remove or after cleaning is done. kill all microbiological life. There are a number methods to sanitize: No such thing as almost sterile (like being Heat Peracetic acid almost pregnant). Chlorine Iodine For winemakers “wine sterile” killing any microbe that could grow in wine is good Chlorine dioxide Sulfur Dioxide enough. Ozone Ethanol
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Hot Water or Steam Hot Water or Steam
Kills by denaturing enzymes and proteins. There are many non-wine bacteria that can Effect is dependent on time and temperature. survive this treatment, such as Bacillus, but the Most common winery method is 180ºF for 30 alcohol in wine will kill them. min. Cooler temps take longer. A wet heat is Hotter temperatures work faster 212 ºF steam also more effective than dry heat. only takes 15 minutes and uses less water. For safety wear rubber boots & gloves as well But high temperatures are more hazardous to as eye protection. work with, 180 degrees is a good compromise between effectiveness and safety.
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Chlorine Chlorine
Hypochlorites are more active in acid solutions Household bleach (sodium hypochlorite) than alkali solutions (But acid solutions are works well as a cleaning agent for home corrosive). Chlorinated alkalis clean and sanitize. winemakers. A 1% solution of bleach is adequate for sterilizing clean equipment. Hypochlorite is an effective biocide and 200 ppm in contact for 15 minutes will sterilize. Chlorine also acts as a decolorizer to remove red Sodium stains on equipment before using it for whites. hypochlorite
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Chlorine Chlorine Dioxide Very powerful (reactive) cleaner/sanitizer. Note: NEVER use chlorine on any porous Does not have the potential to form TCA material (like BBLs) that might absorb it. than hypochlorite does. Chlorine can also deteriorate some plastic and Unstable so it requires expensive specialized rubber materials (such as press membranes) equipment to produce it onsite. so be sure what you are cleaning can withstand exposure to chlorine. Corrosive, safety precautions apply and not suitable for all materials.
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Ozone Ozone Ozone is a gas made from an oxygen molecule The gas is dissolved into water to be used for that has three oxygen atoms linked together (O3 cleaning. instead of O2). It is very reactive with living cells. It is made by Ozone is unstable so it decomposes quickly ozone generators that use electricity or UV light eliminating the need for a final rinse. to excite oxygen to convert it to ozone.
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Ozone Peracetic acid (PAA) Ozone works great for sanitizing equipment and Barrels but only sanitizes Strong and quick acting antimicrobial agent. does not clean. Also called Peroxyacetic acid. Ozone harms membrane Most expensive sanitizer filters so it can't be used to sanitize them. Ozone gas Rinsing not required is harmful, so caution must Breaks down plastics be used when working with it (like chlorine or Ozone generator SO2).
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Iodine Sulfur Dioxide
Iodine, also called SO2, Since it is food grade it can be used in iodophores. 25 ppm is porous material like barrels. 1000 ppm in an effective as 200 ppm Cl. acid solution, very volatile (use a respirator). Residual is rinsed off with Sodium metabisulfite is preferable to cold water, often used on potassium metabisulfite as a sanitizer, it is less bottling equipment expensive and dissolves easier, but both work fine.
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Ethanol Ethanol
Ethanol, Good sanitizer, not as a cleaner, Useful on bottling equipment or in any most important attribute is that it’s food situation that you cannot rinse the equipment grade. You can buy high proof grape neutral after sanitizing. Great in a spray bottle for spirits or cheap vodka. hitting corker jaws and filler valves. 70% ethanol is most effective strength. If using high proof grape neutral spirits the tax can be much more than the cost of the alcohol.
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Cleaning/Sanitizing Procedure Cleaning/Sanitizing Procedure
Rinse with hot water until tank is 150 F The same procedure can be used for other wine Circulate caustic chlorine (200ppm) for 15 equipment such as pumps, fittings and non- minutes making sure tank is clean. porous materials. Rinse with cold water until effluent doesn't Remember some plastics cannot take high feel slimy. temperature and some materials (such as press Re-circulate with citric solution. membranes) are sensitive to chlorine. Final rinse with cold water.
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Checking for sanitation Checking for sanitation Simple method is to check for: ATP Swabs Microbial plating Does it look clean? Does it smell clean? Does it feel clean? Did all parts of the equipment that have contact with wine get clean? Buy equipment that is easy to clean (smooth surfaces and rounded corners) Instant results Results take 48+ hours
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Safety First! Next week Second Exam, bring a Scantron & a Understand the cleaning calculator. chemicals you are working with, read MSDS It covers the last five lectures, including: Sulfur Dioxide & Additives Wear protective gear (goggles & gloves) Tasting Wine processing Stronger chemicals work Barrels better but are more Fining & Sanitation hazardous. Next weeks lecture, Blending & Bottling.
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