Peter Salamone, PhD - PowerPoint Presentation

Slide1

Peter Salamone, PhD

Technical Manager – North AmericaSlide2

General Trends Vintage 2012

Ideal Growing

S

eason

Record Harvest – High Quality Fruit

Low YAN Compared to Previous Harvests

More AF Issues than MLFSlide3

YAN and Fermentation

YAN values dropped from ~205 to ~145

Nitrogen/Nutrient Supplementation

DAP alone

Complex Nutrients

Organic

Nutrients

Yeast Rehydration Survival Factors

No Pattern to Stuck and Sluggish FermentsSlide4

Yeast Nutrition

Assimilable

Nitrogen

Vitamins

Minerals

The

most important and indispensable factors for a good fermentation

and

aromatic quality of the

wines

Yeast Rehydration Survival FactorsSlide5

Where to Look ?

Poor Fermentation Causes – No Shortage!

Low Population of Viable Yeast

Fermentation Temperature Spikes – Heat, Cold

Microbial Competition – Early, Late

Toxins – Microbial, Al,

Pb

, Pesticide Residues

Yeast Genetic Mechanisms – Prions - EpigeneticsNutritionC / N Balance - Brix / YANMacro nutrient shortageMicro nutrient shortageTrace nutrient shortageSlide6

Yeast Nutrition

Yeast Growth Factors

Nitrogen

YAN = Ammonia + alpha amino acids

Vitamins

8 B complex vitamins -

B1 – thiamine

B2 – riboflavin B3 – niacin

B5 – pantothenic acid B6 – pyridoxine

B7 – biotin B9 – folic acid B12 - cobalamin

Minerals 8

Major Minerals -

Ca, Co, Cu, Fe, Mn

, Mo, Ni, Zn

All factors are important but…Supplement additions are usually based on YAN aloneSo…

Balancing

Nitogen

does

not

a

lways balance total nutrition

K

Mg

Macro nutrients >100 ppm

Micro nutrients

<

1 ppm

Trace Nutrients – Se, B, Na, Inositol, ???

!

!Slide7

Unhappy Yeast Consequences

Stuck or Sluggish Fermentations

Elevated C8 + C10 Fatty Acids

High SO2

H2S – Other Aroma ConsequencesSlide8

Factors Influencing MLF

Ethanol

pH

FSO2

TSO2

Temperature

Malate

or < ~1 g/L

Polyphenols undetermined

Nutrient Status may be proportional to initial YAN

AF stuck or sluggish

Microbial Status < 10

3

– 10

4

cells/mL

Fatty Acids C8 + C10 concentration

Many of the values depend upon the specific

Oenococcus

strain being usedSlide9

C8+C10 FA

World Survey

Countries

C8 (mg/L)

C10 (mg/L)

England

61.5±27.4

14.5±6.0

Portugal

34.8±18.6

8.7±5.6

Switzerland

24.8±18.7

7.8±1.8

Italy

24.4±14.2

7.5±3.5

Germany

23.9±8.5

6.4±2.7

France

21.9±12.9

4.5±1.0

China

18.0±8.7

1.1±0.2

USA

12.2±7.0

2.8±1.4Spain

11.4±2.3

2.5±0.5

Chile

8.1±5.8

1.9±0.8

South Africa

3.9±1.2

1.9±0.5

Average levels of fatty acids measured post- AF

according to the country of origin. 282 wines, 3 vintages, red and white, North and South Hemisphere

.Slide10

C8+C10 FA

vs

MLF

Figure 2: Of the 282 wines studied: 156 presented no problems with MFL (

group I in green

) and showed average levels of C8 (9.0 ± 5.0) and C10 (2.1 ± 1.1) relatively low. The 126 wines in which MLF was problematic (

group II in pink

) showed significantly higher average levels of C8 (34.4 ± 7.4) and C10 (9.3 ± 2.5).Slide11

C8+C10 FA

vs

MLF

MLF monitored in a wine with C8 =5 mg/L and C10=2 mg/L* (

♦

), in the same wine with C8 =20 mg/L and C10=4 mg/L (

●

) and in the same wine with C8 =50 mg/L and C10=20 mg/L (

■

). Trials

we

re made in triplicate. Malolactic starter is inoculated at the initial population of 10

6

cell/mL at day 0. Slide12

C8+C10 FA

California 2011

225 random fermentation samples from across California

Less than 5% above 15 mg/L C8+C10 FA

All others below levels of concern

Two problem sluggish MLF tested ~22 mg/L

C8+C10

FA

The problem MLF above were ~30 FA including C6Medium Chain FA assay at ETS LabsSlide13

C8+C10 FA

vs

MLF

?

MLF issues are not solely due to C8 +C10 Fatty Acid levels

?

Native MLF by endogenous strains have varying tolerance

for

C8 +C10 Fatty Acid

levels

?

Undiscovered factors may reduce tolerance of

C8 +C10 Fatty Acid levelsSlide14

YAN Effect on FASlide15

Phytosanitary

Treatments and Effect on MLF

Bordeaux 2010 vintage was very dry at end of season

Washout by rain was minimal

Led to persistence of abnormally high residues in must

Folpet

residue

Two

phytosanitary compounds were >100 ug/L

BoscalidDimethomorphSlide16

Folpet

Effect on C8+C10 FA

Folpet

is a protective leaf fungicide

Indirect effect on MLF through elevated FA

>25 mg/L C8+C10 FA can inhibit MLFSlide17

Boscalid

vs

MLF

Chemical

Name: 3-pyridinecarboxamide,

2-chloro-N-

(4’chloro[1,1’biphenyl]-2-yl)

Common Name:

Boscalid

(BAS 510)

Trade Names: Emerald, Endura, and Pristine Chemical Class: Carboxamide

aka anilide Slide18

Dimethomorph

vs

MLF

Dimethomorph

is a systemic fungicide which protects plants from molds, as well as killing molds on plants and preventing their spread. It is a

cinnamic

acid derivative and a member of the

morpholine

chemical family.Slide19

Dealing with Difficult MLF

PREVENTIVE

Correct Nitrogen Deficiencies in Must/Juice

Rehydrate Yeast with a Nutrient Containing Survival Factors

PROACTIVE

Utilize Co-

Inocculation Strategy – Early (24 hr after yeast) or Late (~5 brix left)

After Determination of Elevated Levels of C8+C10 FA – Test Stuck/Sluggish for FA - Use FA Resistant

Oenococcus Strain for MLFREMEDIALDetoxify Wine by Yeast Hull FA Adsorption – MLF Restart ProtocolSlide20

Co-

Inocculation

vs

Sequential

Type

of

inocculation

Step

Objective

Early

co-

inocculation

24-48

h after AF start-up

Time gain and fault prevention

Optimized

fermentation management

Late

co-

inocculation

At 3-5 brix remaining

Monopolization

of the ecosystem and fault prevention.

Secures a traditional

vinification

(AF then MLF)

Sequential

inocculation

After AF,

at

pressing

MLF after post AF maceration

MLF in barrels

Spring

inocculation

and/or restart

Later

…

Remedial

Restarting stuck MLF

Spring MLF

Choosing the type of inoculation to implement:Slide21

Co-

Inocculation

– For You?

Pre-fermentative

maceration

Alcoholic

fermentation

Malolactic

Fermentation

Sequential inoculation

Late co-inoculation

Early co-inoculation

Lower Stress on

Oenococcus

at

Inocculation

No latency between AF and MLF – control indigenous

microflora

Enococcus

, a facultative

heterofermenter

, does not produce Acetic Acid from 6 carbon sugars-Glucose/Fructose

Biogenic Amines – Strain Specific – Genetic

S

creening Slide22

Thank You!

Peter Salamone, PhD

Technical Manager, NA

Laffort USA

1460

Cader

Lane, Suite C

Petaluma, CA 94054

(707 934-5771Peter.Salamone@Laffort.com