MAXIMIZING NOR- ISOPRENOIDS EXPRESSION IN WINEMAKING · Condensed tannins with nor-isoprenoids and terpenes precursors Extracted from lemon tree, exotic species of wood and grape

Eglantine Chauffour

Technical Marketing Supervisor - Enartis USA

MAXIMIZING NOR-ISOPRENOIDS EXPRESSION IN

WINEMAKING

Violet Petrol/Fuel Cooked Apple,

Honey, Ripe fruit

+

CHANGE MOLECULE SENSORY

THRESHOLDS

Syrah, PN, CS, Gamay,Merlot, Negrette

Chenin, SB, Riesling

Free or glycoconjugated todecrease their toxicity.

B-Damascenone increasessensory threshold for IBMPand decreases sensorythreshold for ethyl cinnamateand ethyl caproate (Pineau etal 2007).

MAIN C13-NORISOPRENOIDS

HOW TO OPTIMIZE NORSIPRENOIDSLEVELS IN WINE?

Maximize the extraction of the compounds

Enhance the level of aromatic precursors in the juice/wine

Express/Transform the aromatic precursors

Protect/Maintain aromatic compounds through ageing

EXTRACTION OF AROMATIC PRECURSORS

Crushing Skin contact

TemperatureCap

management

Pressing

WHY USING MACERATION ENZYMES?

•Aromas extraction

•Facilitate color extraction

•Improve protein stability

•Improve color stability

•Increase mouthfeel sensation due to polysaccharide extraction

•Increase press yield

•Facilitate juice settling and wine filterability

SKIN CONTACT

Skin contact Less β-damascenone when long skin contact

• Sorbing effect ?

• Delay the release and/or formation of β-damascenone

Raquel M. Callejón, 2012

Skins removed

ENHANCE AROMATIC PRECURSORS

Condensed tannins with nor-isoprenoids and terpenes precursors

Extracted from lemon tree, exotic species of wood and grape skins

Increase citrus, lemon blossom, floral and spicy notes

Increases antioxidant protection, wine structure and length

Dosage: 2-10 g/hL

Condensed tannins with nor-isoprenoids and terpenes precursors

Extracted from cherry tree, red fruit tree wood and grape skins

Increase red fruit , spicy and floral notes

Reduces green characters

Increases antioxidant protection, wine structure and length

Dosage: 2-10 g/hL

AROMA EXPRESSION –RELEASE OF PRECURSORS

Liberation of aromatic precursors = enzymatic reactions•Microbial

• Enological enzymes

Terpenes G R

Nor-isoprenoids A5ß-glycosidase

Thiols Cyscysteine ß-lyase

ß-glycosidase

Aminoacidsalcohol acetyl-transferase

Esters and acetates

Strong yeast impact

Low impact of fermentation temperature

YEAST IMPACT0

.96

0.6

4

0.8

0.6

4 0.7

2

0.7

2

0.7

2

0.6

4

21°C 15°C 21°C 15°C 21°C 15°C 21°C 21°C

ES 181 + ES PERLAGE

AROMA WHITE

Q CITRUS ES 181 Q 9

β-damascenone (µg/L) - white wine

1.1

2

1.1

2

1.1

2

0.9

6

0.8

8

0.8

VIN

TA

GE

RE

D

ES

45

4

MB

15

ES

48

8

WS

AS

SM

AN

HA

US

EN

β-damascenone (µg/L) - PN wine

BACTERIA IMPACT

0.4

8

0.1

7

0.0

6

-0.0

5

0.1

3

0.0

4

0.2

0.1

9

0

0.0

8

0.1

7

-0.0

2

Β -D A MA SCENONE Α - IONONE Β - IONONE

Incr

ease

(µ

g/L

) co

mp

ared

to

win

e p

re-M

LF

ML BACTERIA IMPACT ON NORISOPRENOIDS

ML Silver Bacteria 1 MCW Bacteria 2

EWT Trial 2016. Tempranillo with INC

in AF.

Β-GLUCOSIDASE ENZYMES

Why using enzyme? Which activity?• β-glycosidase enzyme liberates terpenes and norisoprenoids from sugars

• Zym caractere: pectolytic enzyme with hemicellulasic and β-glycosidasic

activities

How long for contact time?• Few weeks to 2-3 months

7.8

5

2.8

7

0

8.6

3

5.5

4

0.3

β - d a m a s c e n o n e ( µ g / L )

β - i o n o n e ( µ g / L ) α - i o n o n e ( µ g / L )

Impact of β -glucosidase enzyme on nor isoprenoids express ion

Control B-glucosidase enzyme

NOR-ISOPRENOIDS DURING AGEING

SO2 reduce β-damascenone content SO2 reacts with with carbonyl compounds to produce bisulfite adducts.

β-damascenone react with mercaptans and thiols

Daniel, 2004

HOW TO MEASURE C13-NORISOPRENOIDS?

Nor-isoprenoids panel Total β-damascenone

Total β –ionone

Method: GC-MS

Sample Representative 200 berries

50 mL of wine

Cost $95 wine

$110 grapes

THANK YOU VERY FOR YOUR ATTENTION

THANK YOU TO OUR SPEAKERS

http://www.enartis.com/us/focus-on