Access the file

Report
2011 Wine Flavor
101A
Evan Schiff
Assistant Winemaker
Francis Coppola Winery
Dec 9, 2011
[email protected]
Brettanomyces Control
• UV Treatment of Wine to Control Micro Organisms
• FCW Standard Winery Practices
–
–
–
–
–
–
–
Cleanliness in Cellar
Cleanliness in Sampling
55 F cellar temp
Proper Acid & SO2 Additions
Barrel Steaming & Washing
Segregation of Lots & Disposal of Problem Oak
Screening of Lots: Tasting, Brett Plating, Scorpion
Ultraviolet Radiation
• UV Light 200-300 nm, in microbial control zone
• 254-260 nm, most effective at killing microbe organisms
• These wave lengths absorbed by cellular DNA, breaking thymine
dimer (peptide bonds)
• Disturbs replication
• Used in water treatment and in other applications
• SurePure Unit: Developed for food-grade ingestible liquids
Unit Design
• Dosage considerations: turbidity, microbial load, flow
rate, and desired microbial reduction
• Turbid flow thru UV lamps in series, dosage depend on
flow rate
• Racked barrels to tank, treated tank to tank, return to
barrels. Treatment rate approximately 1,800
gallons/hour. Samples taken from tanks.
Experimental Design
•
•
•
•
15 ppm
T
C
30 ppm
T
C
Each of the 4 lots: 50% new barrels, 50% used barrels, ~1440gal (24 barrels)
Lots kept separate during topping
Start date was December 2010; retreated at 8 months; experiment ongoing
Sampling done bi-monthly
– Standard chemistry
– Tasting
– Scorpion (PCR) and plating
•
Will measure for 4-ethylphenol and 4-ethylguaiacol
Tasting Results
• 15 ppm level
• Treatment = Low Brett Sensory, Fruit Forward
• Control = Strong Brett Sensory, Earthy, Vinyl, Complex
• 30 ppm level
• Clean sensory, Expressive, Jam Fruit
Scorpion Results
Low SO2
Normal SO2
•
•
107290402 10CS-FPC073X before treatment
'Scorpion' Wine Spoilage Panel
•
•
107290404 10CS-FPC074X before treatment
'Scorpion' Wine Spoilage Panel
•
•
•
•
•
Lactobacillus plantarum <10 cells/mL 8/1/11
L. casei/paracasei/mali/nagelii 30 cells/mL 8/1/11
L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11
Pediococcus species <10 cells/mL 8/1/11
Acetic acid bacteria 54500 cells/mL 8/1/11
•
•
•
•
•
Lactobacillus plantarum <10 cells/mL 8/1/11
L. casei/paracasei/mali/nagelii 40 cells/mL 8/1/11
L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11
Pediococcus species <10 cells/mL 8/1/11
Acetic acid bacteria 28400 cells/mL 8/1/11
•
Brettanomyces bruxellensis 3900 cells/mL 8/1/11
•
Brettanomyces bruxellensis 4600 cells/mL 8/1/11
•
•
Zygosaccharomyces bailii 60 cells/mL 8/1/11
Lactobacillus kunkeei <10 cells/mL 8/1/11
•
•
Zygosaccharomyces bailii 50 cells/mL 8/1/11
Lactobacillus kunkeei <10 cells/mL 8/1/11
•
•
107290403 10CS-FPC073X after treatment
'Scorpion' Wine Spoilage Panel
•
•
107290405 10CS-FPC074X after treatment
'Scorpion' Wine Spoilage Panel
•
•
•
•
•
Lactobacillus plantarum <10 cells/mL 8/1/11
L. casei/paracasei/mali/nagelii 30 cells/mL 8/1/11
L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11
Pediococcus species <10 cells/mL 8/1/11
Acetic acid bacteria 16300 cells/mL 8/1/11
•
•
•
•
•
Lactobacillus plantarum <10 cells/mL 8/1/11
L. casei/paracasei/mali/nagelii 20 cells/mL 8/1/11
L. brevis/hilgardii/fermentum <10 cells/mL 8/1/11
Pediococcus species <10 cells/mL 8/1/11
Acetic acid bacteria 12900 cells/mL 8/1/11
•
Brettanomyces bruxellensis 1900 cells/mL 8/1/11
•
Brettanomyces bruxellensis 2900 cells/mL 8/1/11
•
•
Zygosaccharomyces bailii 70 cells/mL 8/1/11
Lactobacillus kunkeei 10 cells/mL 8/1/11
•
•
Zygosaccharomyces bailii 30 cells/mL 8/1/11
Lactobacillus kunkeei 10 cells/mL 8/1/11
Plating Results
Low SO2
Normal SO2
•
107290402A 10CS-FPC073X before
treatment
•
107290404A 10CS-FPC074X before
•
•
•
•
•
•
•
•
wine bacteria culture
presumptive Oenococcus 0 col/mL 8/12/11
presumptive Pediococcus 0 col/mL 8/12/11
presumptive Lactobacillus 0 col/mL 8/12/11
presumptive acetic acid bacteria >3000 col/mL 8/12/11
"non-wine" bacteria 0 col/mL 8/12/11
wine yeast culture
fermentation positive yeast 0 col/mL 8/12/11
•
•
•
•
•
•
•
•
wine bacteria culture
presumptive Oenococcus 0 col/mL 8/12/11
presumptive Pediococcus 0 col/mL 8/12/11
presumptive Lactobacillus 0 col/mL 8/12/11
presumptive acetic acid bacteria >3000 col/mL 8/12/11
"non-wine" bacteria >3000 col/mL 8/12/11
wine yeast culture
fermentation positive yeast 0 col/mL 8/12/11
•
presumptive Brettanomyces >3000 col/mL 8/12/11
•
presumptive Brettanomyces >3000 col/mL 8/12/11
•
•
•
film forming yeast 10 col/mL 8/12/11
other yeast 0 col/mL 8/12/11
fungus 0 col/mL 8/12/11
•
•
•
film forming yeast 130 col/mL 8/12/11
other yeast 0 col/mL 8/12/11
fungus 0 col/mL 8/12/11
•
107290403A 10CS-FPC073X after
•
107290405A 10CS-FPC074X after
•
•
•
•
•
•
•
•
wine bacteria culture
presumptive Oenococcus 0 col/mL 8/12/11
presumptive Pediococcus 0 col/mL 8/12/11
presumptive Lactobacillus 0 col/mL 8/12/11
presumptive acetic acid bacteria 605 col/mL 8/12/11
"non-wine" bacteria 0 col/mL 8/12/11
wine yeast culture
fermentation positive yeast 0 col/mL 8/12/11
•
•
•
•
•
•
•
•
wine bacteria culture
presumptive Oenococcus 0 col/mL 8/12/11
presumptive Pediococcus 0 col/mL 8/12/11
presumptive Lactobacillus 0 col/mL 8/12/11
presumptive acetic acid bacteria 0 col/mL 8/12/11
"non-wine" bacteria 35 col/mL 8/12/11
wine yeast culture
fermentation positive yeast 0 col/mL 8/12/11
•
presumptive Brettanomyces 570 col/mL 8/12/11
•
presumptive Brettanomyces 590 col/mL 8/12/11
•
•
•
film forming yeast 20 col/mL 8/12/11
other yeast 0 col/mL 8/12/11
fungus 0 col/mL 8/12/11
•
•
•
film forming yeast 0 col/mL 8/12/11
other yeast 0 col/mL 8/12/11
fungus 0 col/mL 8/12/11
treatment
treatment
treatment
Conclusion
– Further trials needed , this is a first step
– UV treatment may help in a winery setting
– Proactive actions are a good strategy
• Maintain low populations
• Decrease risk
Thank You
UC Davis
Coppola Winery Team
ColloPack Solutions and SurePure
Craig Richardson
[email protected]
707-258-3940

similar documents