DUBROVNIK DUBROVNIK PART 1: SENSORY DEVELOPMENT OF HOT-CLIMATE RED VARIETALS DURING FERMENTATION DURING RED VARIETALS OF HOT-CLIMATE DEVELOPMENT 1: SENSORY PART APRIL 28, 2011 AND THE CURRENT MARKET SITUATION MANAGEMENT WINE FERMENTATION 2: ROSÉ PART APRIL 28, 2011 PART 1 E SENSORY DEVELOPMENT OF HOT-CLIMATE RED VARIETALS DURING FERMENTATION PART 2 TION IN WIN A ROSÉ WINE FERMENTATION MANAGEMENT T 18 AND THE CURRENT MARKET SITUATION 18 CTIC FERMEN A L O L MA DUBROVNIK, APRIL 28, 2011 PART 1 SENSORY DEVELOPMENT OF HOT-CLIMATE RED VARIETALS DURING FERMENTATION PART 2 ROSÉ WINE FERMENTATION MANAGEMENT AND THE CURRENT MARKET SITUATION PROCEEDINGS OF THE XXIIes ENTRETIENS SCIENTIFIQUES LALLEMAND FOREWORD his year, the XXIIes Entretiens Scientifiques Lal- results show that significant sensory and compositional lemand were a two-part event focused first on differences occur as a result of different malolactic fer- T hot-climate red varietals and understanding their mentation treatments, including differences in the inten- sensory development, and, second, on rosé winemaking sity of perceived fruit flavour. The first part of the meeting and the impact of different techniques on the wine style, concluded with a presentation by Dr. Charles Edwards including a presentation on the rosé wine market. from Washington State University, United States. The im- pact of molecular sulphur dioxide (mSO ) and filtration The meeting gathered some of the top scientists in the 2 requirements to control Brettanomyces bruxellensis yeast field to present these topics to an international crowd, in- was also presented. cluding winemakers from Eastern Europe, and was an op- portunity to hand out the Lallemand awards. The student The second part of the Entretiens Scientifiques Lallemand award, the Prix Michel-Feuillat – Entretiens Scientifiques focused on rosé wines. Dr. Antonio Palacios presented the Lallemand, was awarded to Dr. Guillaume Antalick from results of a joint study by Lallemand, Litmus Wines (Unit- the Université de Bordeaux II for his work on “Biochemi- ed Kingdom), three wineries (in Spain, France and Portu- cal and sensory changes associated with fruity notes in gal) and a large U.K. retailer. The study looked at making red wines during malolactic fermentation. The impor- rosé wines with selected yeasts and a specific protocol. tance of esters.” The Lallemand – Institute of Masters of One key element for rosé wine is fermentation manage- Wine bursary was awarded to Sharon Wild, a second-year ment established with a proper nutrition strategy to avoid Master of Wine student from Australia for her essay re- struck fermentation and related defects. Baptiste Olivier sponding to “Discuss the evolution of rosé wine styles and from the ICV, France, presented Good Nutritional Prac- consumer preferences globally over the past five years.” tices that aim to satisfy the needs of the yeast in order to Also on hand were the winners of the ML Wines competi- obtain a viable population large enough to complete al- tion (Madrid 2011), who received their prizes from the coholic fermentation. The Centre du Rosé in the Provence president of Lallemand, Mr. Jean Chagnon. region of France was represented by Dr. Laure Cayla, who The meeting opened with a presentation by Professor Rémi discussed the numerous tools that have been developed to Guérin-Schneider from IFV Rhône Méditerranée in Mont- describe the rosé colour palette and to adapt the selected pellier, France, about the impact of yeast on the aromatic winemaking process according to the desired colour ob- potential of grapes during fermentation. His presentation jective. The management of colour is based on the choice showed that yeast fermentation is a key component in the of varietal and the good management of pre-fermentation biotransformation of varietal precursors and is responsible operations. The winemaker can direct the sensory profile for much more than the production of secondary metabo- of rosé wines through the choice of techniques, input and lites from amino acids and sugars. equipment, so the sensory quality of the wines meets the needs of different markets. The last presentation of the Professor Fernando Zamora from Universitat Rovira i Vir- day was a departure from the scientific ones, as Lucy Cle- gili in Tarragona, Spain, addressed the impact of climate ments, from Sainsbury Supermarkets, U.K., presented on change on grape ripening and the challenge it presents the rosé market in the U.K. and the company’s approach to the wine industry. Different scenarios were discussed to consumer preferences. on how to minimize the impact on the wine, such as us- ing lees or inactive yeast to enrich the wine with polysac- In both red and rosé wines, the sensory impacts of yeast charides to increase mouthfeel and reduce bitterness, as- and bacteria are now better understood, and ongoing tringency and herbaceous characters, as well as applying research lets us understand the mechanisms behind the techniques for the partial dealcoholization of wines. processes, so winemakers and, ultimately, wine drinkers can benefit from this information. The primary goal of our Dr. Eveline Bartowsky from the AWRI, Australia, present- investment in research is to translate scientific results into ed the progress on her work on the influence of malolac- improvements in wine quality. tic fermentation on the fruity character of red wines. Her – 3 – CONTENTS PART 1: SENSORY DEVELOPMENT OF HOT-CLIMATE PART 2: ROSÉ WINE FERMENTATION MANAGEMENT RED VARIETALS DURING FERMENTATION AND THE CURRENT MARKET SITUATION ImpaCT OF YEAST ON THE AROmatIC POTENTIAL BIOLOGICAL MANAGEMENT IN ROSÉ WINE OF GRAPES DURING FERMENtatION .....................7 PRODUCTION TO PRESERVE VARIEtal AND Rémi GUÉRIN-SCHNEIDER and Laurent DAGAN FRUITY CHARACTERISTICS FOR THE INTERNatIONAL MARKET ......................................37 Ann DUMONT, José Maria HERAS, ADAPTING WINEMAKING TO WARM-CLImatE Anthony SILVANO, Sam HARROP CONDITIONS ..........................................................17 and Antonio PALACIOS Fernando ZAMORA YEAST NUTRITION AND THE ALCOHOLIC INFLUENCE OF MALOLACTIC FERMENtatION FERMENtatION OF ROSÉ WINES ...........................49 ON THE FRUITY CHARACTERS OF RED WINE: Baptiste OLIVIER and Daniel GRANÈS BRINGING CHEMISTRY AND SENSORY SCIENCE TOGETHER ..............................................................25 Eveline BARTOWSKY, Peter COSTELLO, INNOvatIVE PROCESSES, EQUIPMENT AND Sibylle KRIEGER-WEBER, Andrew MARKIDES, INPUT TO DESIGN ROSÉ WINES FOR DIFFERENT Leigh FRANCIS and Brooke TRAVIS MARKETS .................................................................55 Laure CAYLA and Gilles MASSON CONTROLLING BRETTANOMYCES .........................33 Charles G. EDWARDS BIOCHEMICAL AND SENSORIAL IMPACT ON THE FRUITY NOTE IN RED WINES DURING MALOLACTIC FERMENTATION: THE SPECIAL ROLE OF ESTERS ......................................................60 Guillaume ANTALICK Winner of the Prix Michel-Feuillat – Entretiens Scientifiques Lallemand 2011 – Summary of Doctoral Thesis THE EVOLUTION OF ROSÉ WINE STYLES AND CONSUMER PREFERENCES GLOBALLY OVER THE PAST FIVE YEARS .....................................................61 Sharon WILD – Second-year Master of Wine – Australia, Winner of the Lallemand – Institute of Masters of Wine Bursary – Essay – 5 – PART 1: SENSORY DEVELOPMENT OF HOT-CLIMATE RED VARIETALS DURING FERMENTATION ImpaCT OF YEAST ON THE AROmatIC POTENTIAL OF GRAPES DURING FERMENtatION Rémi GUÉRIN-SCHNEIDER1, 2 and Laurent Dagan2 1 UMT Qualinnov, INRA-IFV, 2 place Pierre Viala, 34060 Montpellier, France 2 Analyse et Conseil, bâtiment 28, 2 place Pierre Viala, 34060 Montpellier, France [email protected] Abstract from a non-volatile precursor (PDMS) by a pure chemi- cal reaction. That precursor was recently identified as S- Alcoholic fermentation is one of the key steps in the pro- methylmethionine. The role of yeast in this mechanism is cess of winemaking. In addition to the major bioreactions not yet clear, although no relation was observed between resulting from yeast activity, such as alcohol production, the PDMS levels in must and those found in wines af- secondary metabolites are produced and some are in- ter fermentation. A recent study supported by Lallemand volved in developing the sensory characteristics of wines. showed that yeast is able to metabolize S-methylmethio- As the major secondary volatile metabolites produced nine, likely as a sulphur/nitrogen source, and thus lower by yeast are generated by non-specific substrates (amino the precursor level in wines. The strain of yeast and nitro- acids, sugars, etc.), until recently yeast was considered gen nutrition appear to be two elements involved in the unable to interact with qualitative varietal compounds. modulation of this degradation, and, therefore, in the pilot However, in the past 10 years, research has demonstrated wine typology. that yeast fermentation is also a key component in the biotransformation of varietal precursors. 1. Introduction Two examples of biotransformation will be developed. The aroma potential of grapes includes several classes The first deals with varietal thiols generated from specific of specific non-volatile compounds, the so-called aro- precursors (cysteine or glutathione conjugates) by C-S ma precursors, which have in common being present in lyase activity of yeast during fermentation. These aroma grapes at the harvest, and are transformed into volatile compounds are key in several white and rosé wines, and compounds