05 Burnett

NEW YORK Wine Industry Workshop: 

NEW YORK Wine Industry Workshop INCREASING WINE QUALITY WITH THE ADDITION OF ENOLOGICAL TANNINS AND ENZYMES IN RED WINE Diana M. Burnett SCOTT LABORATORIES April 3, 2003

Diana has been in the wine industry since her graduation from Fresno State more than twenty-five years ago. She owns two vineyards in Sonoma County, and is producing small lots of old vine Zinfandel from her Dry Creek ranch. She worked in winemaking for Geyser Peak, Rodney Strong and Beaulieu then spent ten years in marketing for Franciscan, Chalk Hill and Beringer. She is currently fermentation sector manager for Scott Labs and just prior to that taught several different enology classes at Fresno State. Her current position allows her to travel to wine regions through out the US and Europe continuing to learn and teach.: 

Diana has been in the wine industry since her graduation from Fresno State more than twenty-five years ago. She owns two vineyards in Sonoma County, and is producing small lots of old vine Zinfandel from her Dry Creek ranch. She worked in winemaking for Geyser Peak, Rodney Strong and Beaulieu then spent ten years in marketing for Franciscan, Chalk Hill and Beringer. She is currently fermentation sector manager for Scott Labs and just prior to that taught several different enology classes at Fresno State. Her current position allows her to travel to wine regions through out the US and Europe continuing to learn and teach.

Increasing Phenolic Structure : 

Increasing Phenolic Structure Color Enzymes for Reds Scottzyme Color Pro Scottzyme Color X Laffort Lafase He Laffort Lafase He GC Opti RED autolysed yeast,high in polysaccharides, to increase color and mouthfeel in red wines Fermentation Enological Tannins Biotan-grape only VR Supra Post Fermentation Tannins Tan’ Cor Tan’Cor Grand Cru “Final Seasoning” Quertanin Tanin Plus

Phenolics: 

Phenolics Condensed Tannins (Proanthocyanins) Grapes (skins and seeds) exotic wood Ellagic Tannins-Wood Chestnut Oak Gallotannins Gall nuts from oak-white “fluffy” tannins Galalcool and Galalcool SP - white wines

Slide5: 

Hydrolysable tannins Condensed tannins

Slide6: 

In wine the anthocyanins are mainly bound to the proanthocyanidic tannins. Preferential route during alcoholic fermentation

Slide7: 

Add structure to the wine Antiseptic Elimination of protein Stabilization of the anthocyanins Elimination of the reductive flavors Complexation of the iron BM / 9740 Anti-oxidative

Analyzing Color and Phenolics : 

Analyzing Color and Phenolics Anthocyanins Color Absorbance @420/520 Co-pigmentation Phenols-Flavonoid and non-flavonoid Phenolics, Total or Malvidin Diglucoside Phenol Maturity Index Tannin Phenolic Profile Color Profile

Slide9: 

Graphic Presentation of Phenolic Information

Slide10: 

E T S Laboratories Red Wine Phenolic Report

Slide11: 

Phenol Management - Indicator Compounds Oak Seed Extraction Esterase Activity Oxidation Grape Sun Exposure Glycoside Hydrolysis Polymerization

Tasting: 

Tasting 1. 2. 3. 4. 5.

Scott Laboratories: 

Scott Laboratories Contact me at dianab@scottlab.com