Transcript 슬라이드 1 - Korea University

wine making and
malolactic fermentation
Son hong-seok
TYPE OF WINE
color-red, white, rose, yellow wine
 taste-sweet, dry
 Alcohol content-fortified, unfortified(below15%)
 CO2-sparkling, still
 meal-appetizer, table, dessert
 Narrow meaning-grape wine
 Wide meaning-fruit wine (ex. Apple wine)
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GRAPE RIPENING
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Color, sugar, acid, pH-It is important to decide harvest time
1.Sugar
D-glucose and L-fructose-1:1 ratio
First glucose consumption -most residual sugar fructose
%Alcohol(v/v)=0.58X(Brix-2.1)Xdensity
Each 1.7%(w/v)=1% alcohol(v/v)
2.Acid
Tartaric acid is unique to vine. malic acid is exist in many fruit. At first
1:1 ratioa but malic acid decrease as ripening(later 3:1)
Total titratable acid(mainly malic, tartaric acid )-3~15g/L
Nomally grape pH:2.9~3.8
3.Maturity
Brix, TA, pH must be balanced.
DESTEMMING/CRUSHING
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Destemming-decrease tannin level and block green flavor
Crushing-juice release
1.White grape
After straight pressing (no crushing) sulfite addition-make a
part oxidize and polymerize phenol(It seems to block later
browning reaction
2.Red grape
Separate free run wine and pressed wine을-used for flavor,
body
One man use stem-increase tannin level and complexity
…..but?
SULFUR DIOXIDE
1.antioxidant-prevent enzymatic oxidation by
polyphenolic compound before fermentation
and chemical oxidation in age and bottle
 2.inhibit microbial spoilage
 3.white wine-keep up fruitiness
 White-30~60, red- 80ppm addition(rotten
grape- more addition 50~100%, because
aldehyde(SO2 fixation)level high
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SKIN CONTACT
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Skin contact decide type, character, aging period and quality of wine
Skin contain flavor(cinnamic acid derivatives or flavonols group),
pigment(anthocyanin), tannin(anthocyanin derivatives polymeric form
or benzoic acid)
High temp, alcohol, SO2, time-mant phenolic compound extraction
Monomeric anthocyanin-extract first color pigment polymeric tannin
molecule-extract later
#Carbonic maceration-fermentation without remove stem. You can
gain light wine with good color and low tannin.
#Thermovinification-whole cluster is treated by hot air or steam.
Because color polymerize and precipitate in bottom, long aged wine
has no benefits
MUST CORRECTION
1.Acidity problem
 deficiency-1.blending with other must
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2.acid adjustment
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3.ion exchange method(K to H)
 excess-1.blend with low acidity
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2.using chemical(CaCO3,K2CO3)
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3.ML fermentation
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4.cold stabilization
 2.Sugar-If sugar lever is low, you can addite
sucrose or grape concentration.
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FERMENTATION
1.alcohol fermentation
 Yeast use half energy and loss the other half for heat energy.
 2.stuck fermentation
-oxizen, nutrient deficiency, yeast problem, low temperature
3.by-product
-glycerol, methanol, higher alcohol, volatile acid, lactic acid,
acetaldehyde, hydrogen sulfide
4.ML fermentation
-red wine-good for complexity and increase bouquet. Inoculate
ML stater after several days later alcohol fermentation
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Alcohol synthesis process
glucose
↓
O
Pyruvate ( CH3-C-COH)
Pyruvate decarborylase
CO2
O
Acetaldehyde (CH3-C-H)
NADH+H+
NAD+
Alcohol dehydrogenase (CH3CH2-OH)
Ethanol
Alcohol degradation process
Ethanol (CH3CH2OH)
NAD+
NADH+H+
↓
Ethanol
Alcohol dehydrogenase
acetaldehyde (CH3-COH)
NAD+
Acetaldehyde dehydrogenase
NADH+H+
Acetate (CH3-COOH)
Acetic acid
(acetobater)
CoASH+ATP
AMP+ppi
Acetyl CoA synthetase
Acetyl CoA (CH3-COS-CoA)
(body)
Concept of fermentation
gluconeogenesis
Alcohol
synthesis
6CO2 + 6H2O
sun Energy
Green plant
C6H12O6(glucose)+ 6O2
Glucose
glycolysis
pyruvic acid
fermentation
TCA
O2 (respiration)
6CO2 + 6H2O + 36ATP
2EtOH+ 2CO2 + 2ATP
FERMENTATION
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Stopping fermentation
1. Deep cooling- below 10C
2. Natural stopping-later havested must(nutrition
deficiency and high sucrose level do act inhibition factor.
As alcohol content high, fermentation stop of itself)
3. Alcohol fortification-above 18%
Method of to prevent Refermentation
1. Yeast inhibitor-200~250ppm의 potassium-sorbate
2. Pasteurization-80C, short seconds
3. Sterile filtration-0.45micron filter, yeast mechanical
removing
FILTERING AND BLENDING
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two mechanism
1. electrical or cohesion force-absorb particle to filter
texture(fiber pad)
2. size control of pores-membrane filter
3 type of filtration
1.Pad filter
2.Membrane filter
3.Mechnical separation
Objection of blending
1. supplement demerit of wine의
2. enhancing complexity-increase quality
FINING
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objection
1.help precipitation of Suspended meterial
2.decrease bad color and smell
3.prevent later cloudiness and for stabilization
Principle
1.charge cancellation
2.absorbtion of the suspended particle
Fining agent
-Bentonite, Activated carbon, Gelatin, Egg white,
PVPP
Malolactic fermentation(MLF)?
Harvest
Crushing
Fermentation
Pressing
Malolactic fermentation
Filtering
-2nd fermentation
-Malic acid → Lactic acid
-Deacidificaton
-Make wine soft
-Formation of bouquet
Aging
Bottling
Study on the malolactic fermentation
Malolactic Fermentation
Good for red wine but white wine ??
ML bacteria trasfer citric acid to acetic acid
using D,L-isomer each 50%
Using ML bacteria upper 20C
Decrease total titratable acidity(di-acid
mono-acid)
Inoculate ML stater after several days later stating alcohol
fermentation
Study on the malolactic fermentation
ML-fermentation inhibition
1.Early racking
2.Early fining and filtering
3.Sulfur dioxide
4.The pH
5.Keeping and storing the wine in cellar
6.Membrane filtering
7.Chemical inhibition
Study on the malolactic fermentation
Chemistry of MLF
Main product
HOOC-CH2-CHOH-COOH
NAD+, Mn2+
CH3-CHCH-COOH + CO2
L-malic acid
L-lactic acid
Lactic acid Bacteria
(Lactobacillus, Pediococcus, Leuconostoc)
By product
Sugar, citric acid, ect
acetic acid, diacetyl, acetoin, 2,3-butandiol, ect
Result of MLF
 Reduction of acidity : acidity 1-3g/L ↓ , pH 0.1-0.3 ↑
 Flavor change : diacetyl, acetoin, 2,3-butandiol, volatile ester
 Microbial stability
Study on the malolactic fermentation
Factors affecting MLF
Warmer condition
Around 25C
Sensitive to low pH
Higher then pH 3.4
Temp.
pH
Factors
Affecting
MLF
MLF
SO2
anaerobes bacteria
(microaeraophilic bacteria)
Oxygen
Nutrient
Phenolics
Very effective inhibitor
Need vital nutrient
Less than 25ppm
(vitamin, glucose ect.)
• Phenolic compounds
• Anthocyanin
Chemistry of MLF
Wine color / Phenolic compounds / Malolactic fermentation
 Phenolic compounds are very important factor of wine
- directly related to wine color and quality (esp. red wine)
- contribute to the organolectic characteristics of wine
- act as antioxidant
The chemical change of phenolic compounds during aging is very sensitive to many factors
 MLF decrease the color intensity and hue
 Color can be stabilized, particularly in barrels : tannin-anthocyanin condensation
 MLF increase polymerization of tannin and anthocyanin
 Oxidative condensation during wine aging
Study on the malolactic fermentation
LC chromatographic profile of the phenolic compounds of wine(V. vinifera)
Phenolic compounds of wine
Gallic acid
Quercetin derivative
Procyanidin trimer
Tyrosol
- Gallic acid
- falvanol
- catechin, epicatechin
- miricetin
- tyrosol, trytopol
tryptophol
O H H
O C C C
OH
OH
OH
HO2C
OH
Myricetin
OH
OH
HO
OH
C H=C H2-C O O H
OH
O
HO
OH
quercetin
OH
Study on the malolactic fermentation
Influence of anthocyanin on MLF
Fig. Influence of free anthocyanin on the
growth of L. oenos(carr medium)
Fig. Influence of free anthocyanin and malvidin3-mG on the range of MLF
() control; () anthocyanin
() control; () antocyanin; () malvidin-3-mG
• Free anthocyanin showed a very limited effect on the growth of L. oenos during the early growth phase
• Also free anthocyanin had a effect on malolactic fermation
Study on the malolactic fermentation
Evolution of phenolic compounds during MLF
Table
Concentration of phenolic compounds(mg1-1) in the wine before and after MLF
• Hydrocynamic derivatives dropped sharply until they disappeared completely
-> increase the free form
• Hydrolysis reaction affecting hydrocinamic derivatives could be take place during MLF
• trans-caffeic acid and trans-p-coumaric acid come from the other hydroxycinamic derivatives or
anthocyanin by lactic acid bacteria
Study on the malolactic fermentation
NOBLE WINE
WINERY IN JAPAN
My first wine-Coreju-a