lec3a - 1/30/2012 SecondaryFermentations:...

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1/30/2012 1 Secondary Fermentations: The good, the bad, and the stinky Anna Katharine Mansfield Assistant Professor of Enology Cornell Enology Extension Laboratory NYSAES, GENEVA Other things that that bubble… The good: Carbonic maceration Malolactic Fermentation Flor yeast Cornell Enology Extension Laboratory The bad and/or stinky: Malolactic fermentation Acetobactor Brettanomyces Film yeasts Carbonic Maceration Whole, unbroken berries held underCO2 Enzymatic fermentation Full or partial methods Cornell Enology Extension Laboratory Enzymes form: Ethanol Succinic acid Volatile compounds
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1/30/2012 2 Wine Characteristics Unique, pronounced sensory profile Kirsch, cherry, banana aromas Low astringency Different polyphenolic profile Cornell Enology Extension Laboratory More color Low tannin Deacidification (modest) Consume young no aging capability Malolactic Fermentation (MLF) Secondary, bacterial fermentation Natural or inoculated…timing varies Applications: most reds, some whites Cornell Enology Extension Laboratory Malolactic Fermentation (MLF) LacticAcid Bacteria (LAB) convert malic to lactic COOH COOH CH CH OH OH CO 2 + Cornell Enology Extension Laboratory Malic conversion (direct decarboxylation) COOH CH 2 CH 3 Malic acid Lactic acid 6
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1/30/2012 3 Sensory characteristics of acids Decreased TA, increased pH Perceived acidity varies at equivalent levels of acidity: Tartaric
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lec3a - 1/30/2012 SecondaryFermentations:...

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