NEW YORK
Wine Industry
Workshop
INCREASING WINE QUALITY WITH THE
ADDITION OF ENOLOGICAL TANNINS AND
ENZYMES IN RED WINE
Diana M. Burnett SCOTT LABORATORIES
April 3, 2003
Diana has been in the wine industry since her
graduation from Fresno State more than twenty-five
years ago. She owns two vineyards in Sonoma County,
and is producing small lots of old vine Zinfandel from her
Dry Creek ranch. She worked in winemaking for Geyser
Peak, Rodney Strong and Beaulieu then spent ten years
in marketing for Franciscan, Chalk Hill and Beringer.
She is currently fermentation sector manager for Scott
Labs and just prior to that taught several different
enology classes at Fresno State.
Her current position allows her to travel to wine regions
through out the US and Europe continuing to learn and
teach.
Increasing Phenolic Structure
• Color Enzymes for
Reds
• Fermentation
Enological Tannins
– Scottzyme Color Pro
– Biotan-grape only
– Scottzyme Color X
– VR Supra
– Laffort Lafase He
• Post Fermentation
– Laffort Lafase He GC
Tannins
• Opti RED
– Tan’ Cor
– autolysed yeast,high
in polysaccharides,
to increase color and
mouthfeel in red
wines
– Tan’Cor Grand Cru
• “Final Seasoning”
– Quertanin
– Tanin Plus
Phenolics
• Condensed Tannins (Proanthocyanins)
– Grapes (skins and seeds)
– exotic wood
• Ellagic Tannins-Wood
– Chestnut
– Oak
• Gallotannins
– Gall nuts from oak-white “fluffy” tannins
Galalcool and Galalcool SP - white wines
Two Families of
Tannins
Hydrolysable
tannins
Gallotannins
Condensed
tannins
Ellagitannins
Proanthocyanidic
tannins
O
HO
HO
HO
COOH
OH
O-C
OH
HO
OH
HO
C-O
OH
O
Gallic ac.
O
HO
Ellagic ac.
OH
OH
flavan-3 ol
The Tannin-Anthocyanin
Bond
OH
In wine the anthocyanins are mainly bound to the proanthocyanidic tannins.
Proanthocyanidic tannin
-
HO
OH
O
-
q, H+, no O2
+
OH
R1
R
OH
Preferential route
during alcoholic
fermentation
-
HO
O
R2
O2, H+, Fe+++
-
O-Glu
+
CH3
CH
Ethanal
-
OH
OH
Anthocyanin
Role of the tannins
in the winemaking
Add structure to the wine
Stabilization of the anthocyanins
Anti-oxidative
Elimination of protein
Elimination of the reductive flavors
Complexation of the iron
Antiseptic
BM / 9740
Analyzing Color and Phenolics
•
•
•
•
•
•
•
•
•
Anthocyanins
Color Absorbance @420/520
Co-pigmentation
Phenols-Flavonoid and non-flavonoid
Phenolics, Total or Malvidin Diglucoside
Phenol Maturity Index
Tannin
Phenolic Profile
Color Profile
Graphic Presentation of Phenolic Information
gallic acid
polymeric
anthocyanins
monomeric
anthocyanins
200%
catechin
150%
100%
epicatechin
50%
0%
polymeric
phenols
malvidin
quercetin
aglycone
quercetin
glycosides
caftaric acid
caffeic acid
address
Analyses Reported
29 January 1997
E T S Laboratories
123456 Sample ID
gallic acid
200%
Red Wine
Phenolic Report
polymeric
anthocyanins
catechin
150%
100%
monomeric
anthocyanins
epicatechin
50%
0%
polymeric
phenols
malvidin
quercetin
aglycone
caftaric acid
quercetin glycosides
caffeic acid
Sample ID
gallic acid (mg/l)
catechin (mg/l)
epicatechin (mg/l)
polymeric phenols (mg/l)
20
106
69
615
Reference
total anthocyanins (mg/l)
malvidin glucoside (mg/l)
monmeric anthocyanins (mg/l)
polymeric anthocyanins (mg/l)
359
215
309
50
Phenol Management - Indicator Compounds
Polymerization
Oak
polymeric
anthocyanins
monomeric
anthocyanins
Seed Extraction
gallic acid
200%
catechin
150%
100%
epicatechin
50%
0%
polymeric
phenols
malvidin
Glycoside
Hydrolysis
quercetin
aglycone
quercetin
glycosides
Grape Sun
Exposure
caftaric acid
caffeic acid
Oxidation
Esterase
Activity
Tasting
1.
2.
3.
4.
5.
Scott Laboratories
Contact me at dianab@scottlab.com