Adapting winemaking procedures in function of berry sensory profiles
Vineyard and winery sensory routine analysis
1
The most successful wines respect 3 universal axis
2
A Cl ea n
an d
so u
nd
B
or f on
ng i m
y t i ev g n lo
C
C
Without excessive aggressivity
Conforming wines
Non conforming wines
Wines limit to the target 3 3
How to evaluate the sensory profile of the grapes? General considerations and trends
4
5
Aspect of the berry and tasting the pulp (descriptors 1 to 9) Late skin ripening
High
3
Medium
2
Low
1
0
Color
Fragility
Fully ripe skin
Destemming Drop of juice
Aspect
Separation
6
Sweetness
Acidity
Tasting
Herbaceous
Fruity
Tasting the skin (descriptors 10 to 20) Late skin ripening
High
Fully ripe skin
3
Medium 2
Low
1
0
Crushing
Acidity
Herbaceous
5th bite
Fruity
Acidity
Herbaceous
10 th bite 7
Fuity
Tannic Intensity
Astringency
Dryness
After chewing
Aspect of mixture
Tasting the seeds (descriptors 21 to 25) Late skin ripening
High
3
Medium
2
Low
1
0
Color
Resistance
Fully ripe skin
Ripe flavors
8
Tannic intensity
Astringency
How to adapt the winemaking according to the sensory profile of the grapes? General considerations and trends
9
Aspect of the berry and tasting the pulp (descriptors 1 to 9) Late skin ripening
High
Fully ripe skin
3 Lower pH
Medium
2
More Maceration Enzymes and Oak Fragments More OptiRed. Early Noblesse
Low
1 Round Mouthfeel Yeast strains Soft Extraction 0
Color
Fragility
Destemming Drop of juice
Separation
Sweetness
Acidity
Co-inoculation, Round Mouthfeel Bacteria
Aspect
10
Tasting
Herbaceous
Fruity
Tasting the skin (descriptors 10 to 20) Late skin ripening
High
Fully ripe skin
3
Oak Fragments More Oak Fragments
OptiRed
Medium 2 Enzymes
Low
1
OptiRed
Shorter maceration
Round Mouthfeel Yeast
OptiRed
Soft Extraction
Round Mouthfeel Yeast
Enzymes
Soft Extraction 0
Crushing
Acidity
Herbaceous
5th bite
Fruity
Acidity
Herbaceous
10 th bite 11
Fuity
Tannic Intensity
Astringency
Dryness
After chewing
Aspect of mixture
Tasting the seeds (descriptors 21 to 25) Late skin ripening
High
3
Medium
2
Low
Avoid breaking the seeds during maceration and pressing
1
0
Fully ripe skin
Color
Resistance
Ripe flavors
12
Tannic intensity
Astringency
How to adapt the winemaking? A precise example for a SHIRAZ at >100 ZAR F.O.B. / bottle The goal is to be able to blend both lots during aging and get a conforming wine for the segment 13
Red winemaking: Universal technical strategy to reach the 3 universal sensory and commercial axis
14
Winemaking goals and main risks management to reach the main market goals : A, B and C (1) Early and intense diffusion of fruit aromas from pulp and skin, pigments, polysaccharides from pulp and skin, hydrosoluble tannins from the skin. Of course, without aggressive mechanical actions
Stabilizing those elements that are key points of the colloidal matrix, starting at the very beginning of maceration-fermentation Not extracting herbaceous aromas and aggressive tannins in the inner layers of the skin Extracting as few as possible ethanol soluble tannins. 15
Winemaking goals and main risks management to reach the main market goals : A, B and C (2) Avoiding sulfur like off odors: they amplify herbaceous and aggressive sensations on the nose and in mouth (metallic taste and bitterness). The lowest efficient level of SO2 before fermentation The right yeast strain, the right protection and nutrition during fermentation The right oxygenation program during maceration The right bacteria strain and right timing of inoculation The right program of racking, agitation during aging 16
