Issue link: http://winesandvines.uberflip.com/i/62409
CO VER S T OR Y O2 2011: WINES LACKING STRUCTURE? TANIN BIOTAN® (IDP) Proanthocyanidic tannins from grapes. Thanks to the high quality of its extraction, BIOTAN® contains only a negligible quantity of phenolic acids, which are known Brettanomyces substrates. BIOTAN® is used to: • Compensate for natural grape tannin deficiency. • Stabilize color due to the formation of tannin-anthocyanin polymeric pigments. extracted nature innovationi o n e TANIN BIOTAN® N® TANIN PROANTHOCYANIDIQUE DE RAISIN à dissolution instantanée (Process IDP). Compense un déséquilibre en tanins naturels de raisin et stabilise la matière colorante NET WEIGHT 1 kg on the results in the bottle. With new studies coming in from all over the world concerning oxidative and reductive faults, more and more proof is being gathered showing how proper oxygen management during the stages of bottling and bottle aging are pivotal to improving quality and increased shelf life. Dr. Elizabeth Waters of the Australian TAN'COR GRAND CRU® (IDP) Preparation of pro- anthocyanidic tannins derived from grapes and ellagic tannins from oak. TAN'COR GRAND CRU® is used to: • Enhance and modify the wine's structure, tannin volume and palate length. • Stabilise color through combination with the remaining free anthocyanins. • Regulation of the wine redox potential. • Long lasting color stabilization. œnologie ricercación nature innovationi o n e innovación TAN'COR GRAND CRU® ® VINS ROUGES DE QUALITÉ 1 kg USAGE ŒNOLOGIQUE Wine Research Institute (AWRI), Dr. Rainer Jung from the Geisenheim Research Center in Germany and Dr. Stéphane Vidal, global enology director at Nomacorc, Belgium, were global research partners with a nonprofit consortium titled Oxygen in Wines or O2 W. Though the W: "Each individual academic institution retains the rights of publishing the research, which we believed was important to ensure the credibility of the research. Each research institution pursues its own publication in academic, peer-reviewed journals." DO + HO = TPO What O2 LAFFORT U.S.A. - 1460 Cader Lane, Suite C Petaluma, CA 94954 - laffortusa@laffort.com - (707) 775-4530 – www.laffortusa.com QSEE US AT UNIFIED, BOOTH #2314 38 Wines & Vines JAnUARY 2012 association has now disbanded, its research results are only now being digested by the international winemaking community. Malcolm Thompson, global vice president of marketing and innovation for Nomacorc, explained how the research data was handled by the research partners and the O2 ings such as those from the International Wine Challenge showing that TPO may cause more flawed wine bottles than the more-publicized TCA, this new three- letter acronym may become part of every winemaker's vocabulary. As we know, wines bottled with high DO can quickly deteriorate, reducing quality. It seems to be the general consensus that bottling specifications normally are set at a post-bottle DO of <1 to 2 ppm (mg/L) depending on the varietal. The new information is telling us that we have to be concerned with DO, but HO may be a greater problem. A bottled wine with a measured DO rate that is within specifications may have a high HO, resulting in a high TPO that is very much out of the set specifications. The free sulfur dioxide (FSO2 ) in the W determined through its stud- ies is that total package oxygen (TPO), which is the sum of the DO and HO, can determine shelf life, ergo quality, especial- ly in wines slated for early consumption and highly reductive wines. With find- cases can be 60% to 70% of the TPO, you could see that an HO in the range of 2 to 4 ppm or greater is possible. To reduce 1 ppm of oxygen requires approximately 4 ppm of FSO2 have a FSO2 wine is reduced by its reaction with the oxygen, which can leave the wine unprotected from microbial growth and further oxygen exposure. If you consider the O2 W findings that the HO in many . If prior to bottling you of 28 ppm, the post-bottle analysis is showing a DO of 1 ppm, and you can measure the HO at 2 ppm, your TPO would be 3 ppm. It will take 12 ppm FSO2 which may leave the wine vulnerable. reducing the FSO2 to react with the 3 ppm of oxygen, to 16 ppm in the bottle, œnologie ricercación innovación W association dissolves T he consortium of university researchers and wine industry suppliers that planned and conducted extensive oxygen research dissolved in 2011. "While we are pleased with the group's success at bringing oxygen management issues in wine to the forefront of the industry, there were different views among the membership on the direction in which the organization should proceed, therefore the membership re- cently voted to dissolve and possibly re-form at some date in the future," said Malcolm Thompson of Nomacorc, the most outspoken company in O2 W. The international association was created in 2008 and based in Toulouse, France. It consisted of wine industry suppliers and service providers whose participating members include G3, Lallemand, Perrier Bottling, Nomacorc and other organizations as affili- ates. The objective of O2 W, per Nomacorc, was "the promotion of scientifically based solutions for oxygen-management challenges in the wine industry." J.L.J. TANIN / TANNIN TANIN / TANNIN