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October 2018 WINES&VINES 71 PRACTICAL WINERY & VINEYARD WINEMAKING Picking the fruit at different maturities and making wines with different alcohol levels created variations in the wine anthocy- anin and tannin concentrations and resulted in a range of antho- cyanin-to-tannin (A:T) ratios from a constant set of growing condi- tions and vineyard location. Effect of fruit maturity and alcohol In the trial, ripe fruit in both Caber- net Sauvignon and Syrah had the highest anthocyanin levels among the three harvest treatments (un- ripe 20 o Brix, ripe 24 o and overripe 28 o ). However, wine made from overripe fruit had equal or greater anthocyanin content than wine made from ripe fruit. Wine alcohol treatments did not affect anthocy- anin extraction but did increase tannin extraction. Tannin concen- tration was not always influenced by pick date, although the unripe Cabernet Sauvignon had signifi- cantly more tannin than wines made from the ripe and overripe fruit. Generally, riper fruit led to wine with more anthocyanins, while higher alcohol led to wine with higher tannin concentration. Polymeric pigment content in- creased with both increasing fruit maturity and wine alcohol. (See Figure 2, Effect of Fruit Maturity and Alcohol on Polymeric Pigments.) Polymeric pigment formation: no A:T ratio Based on previous research that examined the interaction of an- thocyanins and tannins, it has been suggested that the A:T ratio plays an important role in polymeric pigment formation because both tannin and antho- cyanin are needed for develop- ment of polymeric pigments. 6 However, past studies were con- ducted in isolated systems, and few have followed the polymeric pigment formation over time due to the difficulty of manipu- lating treatments while keeping grape growing and winemaking factors constant. The variation of anthocyanin concentration in the trial was KEY POINTS Polymeric pigment content increases primarily from increased anthocyanin concentration; the higher the anthocyanin level in fruit and wine, the more polymeric pigments in the wine. Tannins also increase polymeric pigment concentration, though the effect is not as strong as anthocyanins. However, in varieties with low tannin levels, such as Pinot Noir or Syrah, it is especially important to maximize tannin levels. For both Syrah and Cabernet Sauvignon, polymeric pigment con- centration increased with fruit maturity and alcohol, as increasing fruit maturity (to above 24° Brix ) increased anthocyanin and in- creasing alcohol, due to higher sugar at crushing, increased tan- nin concentrations. Wines made from very mature Syrah and Cabernet Sauvignon fruit (28° Brix) resulted in highest polymeric pigment concentra- tion and therefore had the best color and potential mouthfeel modification in the trial. The ratio between anthocyanin and tannin level was not impor- tant in polymeric pigment formation. Techniques during post-fermentation storage that decrease mo- nomeric anthocyanins will help increase polymeric pigment for- mation. These include such practices as warmer storage temperatures and additional cellar storage time. 5739 NATURAL BRIDGE AVE. ST. LOUIS, MISSOURI 63120-1696 TELEPHONE (314) 381-2828 FAX (314) 381-5908 1-888-WE-R-RACKS (1-888-937-7225) www.titanrack.com email: komoran@titanrack.com TITAN-RACK A DIVISION OF TITAN TUBE FABRICATORS, INC. Double Bar Four Barrel Rack Double Bar Two Barrel Rack Half Rack Removable Center Rack • Central Location SAVES MONEY in Freight • Move more Barrels, cut handling time • Utilize air space, save floor space • Prevent product damage • Powder coat paint Over 30 years of experience in solving material handling needs Why Pay Freight From California? Let Our Central Location, ST. LOUIS, Save You BIG Money Portable Steel Barrel Racks From St. Louis TitanRack_Nov09.qxd 9/29/09 10:50 AM Page 1 Use Code SPP100 for a $100 Discount 800-574-4852 Daniel Grunbeck, Executive Vice President of Client Services and Business Development Business Development with Young's Market Company, joined Young's in 2009 to lead the company's wine business in California. e business of wine has never been more competitive than it is today, and is becoming increasingly competitive. Staying on top of wine sales and marketing is imperati imperative to keep wine businesses afloat – and anyone involved in the business of wine will need to know the latest and greatest marketing strategies. Our professional business de business development conference will give you the tools you need to excel in wine sales and marketing. You will hear from today's brightest minds in marketing. NNNNNNNN 16, 2018 NNNN, CA S WINE SALES A