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156 Wines&Vines January 2015 winemAking wine eAst Wine Packaging by Packaging Designed & Manufactured by a Wine Maker, for a Wine Maker 4138 Vineyard Road Stewartstown, PA 17363 Tel: 800-292-3370 Fax: 717-993-9460 Phone: 717-993-2431 Naylor Wine Cellars is a lifetime member of Wine America, Pennsylvania Wine Assoc, Ohio Wine Producers and NY Wine & Grape Foundation WPN is a premier supplier to over 2,000 wineries and wine & spirits shops. Our auto bottom carriers & shippers are the perfect sturdy solution for your retail & online sales! www.NaylorPackaging.com Features & Benefits - Extra sturdy construction for the most protection - Quick & easy to pack & set up - Folds to conform to many different bottles - Trademarked design - Bio-degradable - Quick delivery from our stock - Lies flat for easy storage - Takes up half the space of comparative packages - Tested & approved by UPS and Federal Express as a preferred method of shipping bottles - Custom imprinting and packaging is available to display your logo, enhancing your brand image V. vinifera and hybrids grown in the Finger Lakes growing region of New York found no correlation between the two. Hybrid grapes usually have lower tannin concentrations than vinifera grapes, but variation among wines is much greater than that found among berries. To understand potential wine tannin concentra- tion, it's helpful to think in terms of tannin extractability, defined as [(tannin in wine)/ (tannin in grape)] X 100. A comparison of hy- brid and vinifera winegrape cultivars has shown that tannin extractability is generally lower in hybrid cultivars, regardless of the tannin con- centration found in the fruit. This disparity between grape tannin con- tent and tannin extractability means that tan- nins in hybrids are either harder to extract from the fruit, or that some component in the must is acting as a sponge to remove tannins post-release. Grape polysaccharides and pro- teins are known to bind a small amount of tannin during fermentation, but recent work at Cornell (Springer and Sacks, 2014) dem- onstrated that hybrids have higher binding capacity due to higher concentrations of cer- tain proteins. These proteins have tentatively been identified as factors in disease resistance in grapes, which may mean that hybrid culti- vars with greater disease resistance also have the highest tannin-binding capacity. If true, this poses a challenge for producers hoping for full-bodied hybrid red wines. On the surface, the solution to low-tannin reds is simple: The broad availability of exog- enous tannin additives means that winemakers can adjust tannins at will. Exogenous tannins can be roughly divided into three categories: Grape-derived condensed tannins, plant (but non-grape) derived condensed or hydrolysable tannins, and any mixture of the two. In addi- tion to grape material, exogenous tannins are commonly extracted from oak, acacia or from the South American Quebracho tree. Producing high-purity tannin extracts is very difficult, however, so exogenous tannin products range from 10%-45% tannin, with the remainder consisting of inseparable non-tannin phenols, drying and solubility agents and non-phenolic plant material. The obvious practical implica- tions of these formulations are a) It's nearly impossible to know how much active tannin is available in a given tannin product (and con- centration may vary from batch to batch in the same product), and b) products may have un- known activity or sensory characteristics due to non-tannin content. In addition to the general problem of vari- able product content, tannin additions are especially problematic in hybrid wines, where high tannin-binding capacity may render ad- ditions moot. Manufacturer recommendations developed for V. vinifera cultivars are likely to be insufficient to impact sensory characteristics of high-binding hybrid cultivars. Ongoing re- search at the Cornell Enology Extension lab suggests final tannin concentration is signifi- cantly impacted by cultivar and timing of tan- nin additions, and addition rates must be much higher than manufacturer recommendations. The sensory impact of additions as high as three times the recommended rate is also under investigation, as off-odors or flavors may out- weigh the potential benefits to overall wine sensory quality. what is quality? In addition to overall low tannin concentra- tion, red wine is often threatened by sensory attributes deemed to be signs of "poor quality" tannins. Though critics often toss out terms like "hard," "soft" or "green" tannins, sensory science has found it almost impossible to de- References Boulton, R. 2001. "The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review." American Journal of Enology and Viticulture, 52(2):67-87. Dooley, L.M.; R.T. Threlfall; J.F. Meullenet, and L.R. Howard. 2012. "Compositional and Sensory Impacts From Blending Red Wine Varietals." American Journal of Enology and Viticulture, 63(2):241-250. Harbertson, J. 2010. "The Role and Use of Tannins During Winemaking." Presentation at Viticulture 2010, Roches- ter, N.Y., February 2010. He, F.; N. Liang; L. Mu; Q. Pan; J. Wang; M. Reeves, and C. Duan. 2012. "Anthocyanins and Their Variation in Red Wines, I. Monomeric Anthocyanins and Their Color Expression." Molecules, 17:1571-1601. Hernández-Hierro, J.M.; N. Quijada-Morín; L. Martínez-Lapuente; Z. Guadalupe; B. Ayestarán; J.C. Rivas-Gonzalo, and M.T. Escribano-Bailón. 2014. "Relationship Between Skin Cell Wall Composition and Anthocyanin Extractability of Vitis vinifera L. cv. Tempranillo at Different Grape Ripeness Degree." Food Chemistry, 146:41-47. Kennedy, J.A. 2008. "Grape and Wine Phenolics: Observations and Recent Findings." Ciencia e Investigación Agraria, 32(5)107-120. Manns, D.C.; C.T. Coquard Lenerz, and A.K. Mansfield. 2013. "Impact of Processing Parameters on the Phenolic Profile of Wines Produced From Hybrid Red Grapes Maréchal Foch, Corot Noir and Marquette." Journal of Food Science, 78:C696−C702. Sacci, K.L.; L.F. Bisson, and D.O. Adams. 2005. "A Review of Winemaking Techniques on Phenolic Extraction in Red Wines." American Journal of Enology and Viticulture, 56(3):197-206. Springer, L.F., and G.L. Sacks. 2014. "Protein-Precipitable Tannin in Wines from Vitis vinifera and Interspecific Hy- brid Grapes (Vitis ssp.): Differences in Concentration, Extractability, and Cell Wall Binding." Journal of Agricultural and Food Chemistry, 62(30):7515-7523. Winery Design, Operation, Consulting