grape “quality” optimizing the quality of grape cultivars by: paul gospodarczyk des moines area...
TRANSCRIPT
![Page 1: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/1.jpg)
Grape “Quality”Optimizing the Quality of Grape
Cultivars
By: Paul Gospodarczyk
Des Moines Area Community College
![Page 2: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/2.jpg)
What is “Quality?”
• Nobody knows!
• Easy to define what quality is NOT
• Hard to define what it IS
• Grapes are at the highest potential quality—winemakers maintain or detract from that potential
![Page 3: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/3.jpg)
Most important factor:
How does the wine TASTE?
Nothing else matters.
![Page 4: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/4.jpg)
ECON 101
Supply
Demand
Supply vs. Demand
![Page 5: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/5.jpg)
ECON 101
Supply
Demand
Commodity Market
![Page 6: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/6.jpg)
ECON 101
Supply
Demand
Specialty Market
![Page 7: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/7.jpg)
Communication:-It’s up to you!
-Push the winemaker
![Page 8: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/8.jpg)
Goals Today
• Investigate attributes worth talking about
• Understand the importance of these attributes
![Page 9: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/9.jpg)
Some basics…
![Page 10: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/10.jpg)
Grape Ripening
Time
AmountAcid
Sugar
![Page 11: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/11.jpg)
Grape Ripening
Time
AmountAcid
Sugar
1
![Page 12: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/12.jpg)
Grape Ripening
Time
AmountAcid
Sugar
1 2
![Page 13: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/13.jpg)
Ripeness Effects
• Flavor
• Acid– pH– TA
• Color– Hue– Intensity
![Page 14: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/14.jpg)
Ripening and Flavor
Time
AmountAcid
Sugar
1 2
Flavor change!
![Page 15: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/15.jpg)
Acid Expression
• Paradox of acid expression:– Titratable acidity: grams per Liter– pH: inverse logarithmic representation of the
hydrogen proton concentration
![Page 16: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/16.jpg)
TA vs pH
Acid Expression
![Page 17: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/17.jpg)
Ripening and Hue
Low pH, 20-25% High pH, 10%
Flavylium State Quinoidal State
Most Anthocyanins colorless at wine pH
![Page 18: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/18.jpg)
Ripening and Color Intensity
• Rim Variation
• I wanted to see this in a lab…
![Page 19: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/19.jpg)
Wine A: High Color Intensity
![Page 20: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/20.jpg)
Wine B: Low Color Intensity
![Page 21: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/21.jpg)
Ripening and Color Intensity• Wine A; Hue = .6; Intensity = 3
• Wine B; Hue = .9; Intensity = 1.8
![Page 22: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/22.jpg)
White Wine Tasting:Investigating Effect of TA
Don’t finish the samples!
![Page 23: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/23.jpg)
Monitoring Fruit
• It’s a sample!
• Striving for even ripening:– Dormant season pruning– Shoot positioning– Green harvest
![Page 24: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/24.jpg)
![Page 25: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/25.jpg)
Hungry?
Want to use this plate?
![Page 26: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/26.jpg)
Sanitation vs. Sterilization
![Page 27: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/27.jpg)
Sulfur Citric Sanitation
• Requires:– 200 ppm Sulfur; 2-3 tablespoons– < 3.0 pH; couple scoops
• Buying Potassium Metabisulfite
• Efficacy
![Page 28: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/28.jpg)
Hungry?
![Page 29: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/29.jpg)
Sulfur Dioxide Additions
• Inhibits enzymatic oxidation– Polyphenoloxidase– Laccase
![Page 30: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/30.jpg)
Sulfur Dioxide Additions
• Calculating sulfur dioxide– Based on JUICE YIELD– Average 150 gallons juice/ton– Clean Fruit 30 ppm = 30 grams (1.06 oz.)– Rotten Fruit 75 ppm = 74 grams (2.65 oz.)
![Page 31: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/31.jpg)
Hungry?
![Page 32: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/32.jpg)
Lady Bugs
• Green, peas, peanuts, gross mushrooms
• Identification threshold is at PPT– 1 trillion seconds = 31,546 years
![Page 33: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/33.jpg)
Spray Records
![Page 34: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/34.jpg)
Cellar Handling
• Chaptalization– $.75/pound C&H– $9.39/T ($.06/gal.) to raise 1 Brix
• Amelioration
![Page 35: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/35.jpg)
Red Wine Tasting:Investigating Effect of TA
Don’t finish the samples!
![Page 36: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/36.jpg)
Correlation
• Comparison of 2 independent data sets
• R value explains variability– Low ‘r’ = no relationship– High ‘r’ = possible relationship (r > 85%)– R = .65 means 65% of variability is accounted
for
• CAUSATION is not implied
![Page 37: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/37.jpg)
CorrelationShark Attacks
Ice Cream Sales
R = .24R squared = .0576
![Page 38: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/38.jpg)
CorrelationShark Attacks
Ice Cream Sales
R = .89R squared = .79
Not Causal!
![Page 39: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/39.jpg)
Searching for a correlation…
A model to predict ‘quality’ wines
![Page 40: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/40.jpg)
Frontenac Project
• 11 Iowa Frontenac wines
• Chemical analysis performed in triplicate
• Sensory data from 3 panelists– Majority of panelists had completed VIN 150
sensory training– Assigned No medal, Bronze, Silver, and Gold
![Page 41: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/41.jpg)
Frontenac Project
R = 66.5%
R = 60.6%
Perc
enta
ge
![Page 42: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/42.jpg)
Frontenac Project
![Page 43: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/43.jpg)
Frontenac Project
![Page 44: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/44.jpg)
Frontenac Project
r = 68.3%r = 60 %r = 47%r = 63.5%r = 58.5%
![Page 45: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/45.jpg)
Frontenac Project
r = 78.8%
Des
crip
tor F
requ
ency
Intensity Rating
![Page 46: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/46.jpg)
Red Wine Tasting:Investigating Effect of TA on
Tannin Perception
![Page 47: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/47.jpg)
Obviously, quality indicators of wine will be multivariate…
![Page 48: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/48.jpg)
Suppleness Index
• Suppleness aka richness
• Relationship of alcohol, tannin, and acid
• Review:– Alcohol measured in percent– Acid measured in grams/liter
• In France it’s calculated as ‘Sulfuric Acid’ and not ‘Tartaric Acid’
– Tannin measured in g/L
![Page 49: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/49.jpg)
Suppleness Index
Alcohol – (Acid + Tannin) = Suppleness
![Page 50: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/50.jpg)
Suppleness Index
• The equation:
ETOH% - (T.A. + Tannin) = Suppleness
• > 5 = supple wine
![Page 51: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/51.jpg)
Suppleness Index
• Cabernet examples:
Wine 1:
12% Alc - (3.6 TA + 1.8 Tannin) = 6.6
Supple
Wine 2:
10.5% Alc – (4.2 TA + 2.4 Tannin) = 3.9
Not Supple
![Page 52: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/52.jpg)
Suppleness Index
• Frontenac examples:
Sample 743: 12.73%–(7.45 TA + .5 Tannin) = 5.78
Sample 291: 11.5% – (6.6 TA + .5 Tannin) = 4.4
Sample 238: 11.9% – (16.2 TA + .5 Tannin) = -4.8
![Page 53: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/53.jpg)
Correlation: Suppleness and Numeric Award:
r = .52; 52% of variability accounted for
Amelioration?!
![Page 54: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/54.jpg)
Frontenac—Ordered by SupplenessSample Supple (.5 tan.) Award Award Num.
743 5.78 Gold 7.11272 5.67 Silver 5.26291 5.40 Silver 5.18787 5.03 Silver 4.58662 4.97 Silver 5.26588 4.78 Silver 5.38781 4.77 No Medal 1.93374 4.40 Silver 4.93453 4.20 Gold 6.83
61 1.83 Bronze 3.03238 -3.82 No Medal 2.86
1. No2. B-3. B4. B+5. S-6. S7. S+8. G
![Page 55: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/55.jpg)
Suppleness: Key Lessons
• Acid reinforces bitter/astringent flavors
• High acid and high tannin are not good
• High alcohol and low acid required for elevated tannin levels
![Page 56: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/56.jpg)
Suppleness in Perspective:
• Developed by Peynaud and Gayon
• Bordeaux wine production in the 50’s and 60’s
• High suppleness = riper fruit
![Page 57: Grape “Quality” Optimizing the Quality of Grape Cultivars By: Paul Gospodarczyk Des Moines Area Community College ptgospodarczyk@dmacc.edu paul@todayswineprofessional.com](https://reader036.vdocuments.net/reader036/viewer/2022062515/56649ce15503460f949ac6f6/html5/thumbnails/57.jpg)
Who is Hungry?…because lunch is in 15 minutes!
Paul Gospodarczyk
Des Moines Area Community College