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80 WINES&VINES August 2015 WINEMAKING WINE EAST For more information Coquard Lenerz, C.T. 2012. Phenolic Extraction from Red Hybrid Wine Grapes. Cornell University MS Thesis. Manns, D.C.; C.T. Coquard Lenerz; A.K. Mansfield. 2013. "Impact of processing parameters on the pheno- lic profile of wines produced from hybrid red grapes Maréchal Foch, Corot Noir, and Marquette." Journal of Food Science, 78:C696−C702. Mansfield, A. K. 2013. "When Species Matters: All Is Not Equal in the World of Wine Tannins." The Northern Grapes Project. http://northerngrapesproject.org/wp-content/up- loads/2015/05/NG-News-Vol4-I2-May-2015.pdf Springer, L.F., and G.L. Sacks. 2014. "Protein-Precipita- ble Tannin in Wines from Vitis vinifera and Interspecific Hybrid Grapes (Vitis ssp.): Differences in Concentration, Extractability, and Cell Wall Binding." Journal of Agricul- tural and Food Chemistry, 62(30):7515-7523. 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 non-tannin phenols, drying and solubility agents, and non-phenolic plant material. This residual plant material may have unknown sensory char- acteristics, and the tannin:non-tannin ratio will vary from batch to batch. Consequently, it's im- portant to run bench trials with any tannin product. Treat your hybrids like hybrids While the complexity of polyphenolic chemis- try means that we have a long way to go before we find a foolproof method of boosting tannin in red hybrid wines, there are some general rules taking shape: 1. Red hybrid grapes have fewer and smaller tannins that are harder to extract and retain than do red V. vinifera grapes. 2. Add tannins as late as possible in the winemaking process to boost retention rate. 3. Double or triple the rate of addition, but with caution. 4. Understand the contents of the tannin you're using, and always perform a bench trial. 5. Don't bank on early tannin additions stabilizing hybrid wine color. The larger lesson, though, may be this: No matter how vinifera-like a hybrid cultivar may seem, there are a multitude of chemical differ- ences that we can't easily measure, but that still have to be accommodated during wine- making. Instead of looking to traditional red winemaking practices for the answer, it's time to consider hybrid red production as a different ball game, and play with different rules. WE Anna Katharine Mansfield is an associate professor of enology at Cornell's NYSAES in Geneva, N.Y. Her re- search focuses on hybrid wine phenolics and fermenta- tion nutrition. This article is drawn from a webinar entitled "Building the Perfect Body: Tannin Strategies for Red Hybrid Wines," which was presented March 10, 2015, by the Northern Grapes Project.