2011 Wine Flavor101A

Evan SchiffAssistant Winemaker

Francis Coppola WineryDec 9, 2011

Evan.Schiff@Franciscoppolawinery.com

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

• 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

15 ppm T C

30 ppm T C

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• 107290402 10CS-FPC073X 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• Brettanomyces bruxellensis 3900 cells/mL 8/1/11

• Zygosaccharomyces bailii 60 cells/mL 8/1/11• Lactobacillus kunkeei <10 cells/mL 8/1/11

• 107290403 10CS-FPC073X 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• Brettanomyces bruxellensis 1900 cells/mL 8/1/11

• Zygosaccharomyces bailii 70 cells/mL 8/1/11• Lactobacillus kunkeei 10 cells/mL 8/1/11

Normal SO2• 107290404 10CS-FPC074X before

treatment• 'Scorpion' Wine Spoilage Panel• 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 4600 cells/mL 8/1/11

• Zygosaccharomyces bailii 50 cells/mL 8/1/11• Lactobacillus kunkeei <10 cells/mL 8/1/11

• 107290405 10CS-FPC074X after treatment

• 'Scorpion' Wine Spoilage Panel• 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 2900 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• 107290402A 10CS-FPC073X before treatment• 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

• 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

• 107290403A 10CS-FPC073X after treatment• 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

• presumptive Brettanomyces 570 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

Normal SO2• 107290404A 10CS-FPC074X before treatment• 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• film forming yeast 130 col/mL 8/12/11• other yeast 0 col/mL 8/12/11• fungus 0 col/mL 8/12/11

• 107290405A 10CS-FPC074X after treatment• 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 590 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

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 YouUC Davis

Coppola Winery Team

ColloPack Solutions and SurePure

Craig Richardson

crichardson@collopack.com

707-258-3940