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Thermal Treatment of Wine Grapes:

Thermal Treatment of Wine Grapes:. Laccase Denaturation and Sensory Defect Removal Flavor 101A-Recognizing Off Flavors UC Davis 09 December 2011 Rick Jones Consulting Winemaker Della Toffola USA. The Goal is Simple:.

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Thermal Treatment of Wine Grapes:

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  1. Thermal Treatment of Wine Grapes: Laccase Denaturation and Sensory Defect Removal Flavor 101A-Recognizing Off Flavors UC Davis 09 December 2011 Rick Jones Consulting Winemaker Della Toffola USA

  2. The Goal is Simple: • Permanently deactivate laccase by heat denaturation of the protein. • But there’s a catch…you must heat to very high temperature (greater than 150 F) RAPIDLY or you can make things worse! • Why?

  3. Enzyme Activity Increases with Temperature

  4. 3 General Methods Classic Thermovinification Heat to 140 F, hold for 2-12 hours, chill, press and ferment + good color + inexpensive capital requirements - poor tannin extraction - energy intensive (need to heat and cool) - heating usually not fast enough for denaturation Hot Maceration (MPC) Heat to 140 F, hold for 2-24 hours, chill, ferment on skins + For higher quality grapes - On Skins ferment can cause reintroduction of moldy character ThermoFlash or Flash Detente Heat quickly to 180F followed by immediate cooling in a vacuum chamber + good color AND tannin extraction + ability to press off a balanced must immediately to discard moldy skins + complete laccase denaturation + entrainment of moldy character in flash water that can be discarded - expensive

  5. The COOLER UNIT

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