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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Orals - Oenology, methods of analysis 9 “Gentle” sustainable extraction from whole berry by using resonance waves and slight over CO2 overpressure

“Gentle” sustainable extraction from whole berry by using resonance waves and slight over CO2 overpressure

Abstract

The traditional methods of grape extraction of enochemical compounds use very often mechanical energy by pistons such as the pigeage or mechanical energy produced by must (delestage, pumping over). Recent trend by winemaker is trying to introduce in the fermentation tank, whole berry grape to avoid even minimal oxidation. Unfortunately, the use of the traditional mechanical techniques aforementioned, very often does not guarantee the optimal extraction of polyphenols and above all does not assure an uniform temperature in the vessel. Use of resonance waves (AM =AIRMIXING MI TM) or a slight overpressure by CO2 (ADCFTM) permits to work on whole berry guaranteeing the perfect extraction and homogenize the temperature and the oxygen in all the mass. In AM, the great goal to have an uniform temperature in all the tank, permits the winemaker to decide which temperature using to ferment and to extract depending on the wine style she/he wants to reach. This presentation we will summarize data on experimental works done with these two techniques and we show, beyond the theoretical explanation, the kinetic of extraction of different phenol classes and of volatile organic compounds even in the production of wine without sulfite addition.

Estrazione gentile e sostenibile da acino intero utilizzando onde di risonanza e sovrapressione

I metodi tradizionali di estrazione dei composti enochimici dall’uva utilizzano molto spesso l’energia meccanica mediante pistoni come il pigeage o l’energia meccanica prodotta dal mosto (delestage, rimontaggi). La recente tendenza dell’enologo sta cercando di introdurre nel serbatoio di fermentazione l’uva a bacca intera per evitare anche la minima ossidazione. Purtroppo, l’utilizzo delle tradizionali tecniche meccaniche sopra citate, molto spesso non garantiscono l’estrazione ottimale con rimanenza di zuccheri residui nelle vinacce. L’utilizzo di onde di risonanza (airmixingtm) e una leggera sovrapressione da parte di CO2 (adcftm) permettono di lavorare sull’acino intero garantendo la perfetta estrazione. In questa presentazione presenteremo i dati di un lavoro sperimentale svolto con queste due tecniche in cui mostriamo, oltre alla spiegazione teorica, la cinetica di estrazione di diverse classi fenoliche e anche di composti organici volatili anche nella produzione di vino senza aggiunta di solfiti.

Extraction douce et durable de baies entières par ondes de résonance et surpression

Les méthodes traditionnelles d’extraction des composés œnochimiques du raisin utilisent très souvent de l’énergie mécanique par pistons comme le pigeage ou de l’énergie mécanique produite par le moût (délestage, remontage). La tendance récente des vignerons consiste à introduire dans la cuve de fermentation des raisins à baies entières pour éviter même une oxydation minime. Malheureusement, l’utilisation des techniques mécaniques traditionnelles évoquées plus haut, ne garantit bien souvent pas une extraction optimale des sucres résiduels dans le marc. L’utilisation d’ondes de résonance (airmixingtm) et d’une légère surpression de CO2 (adcftm) permettent de travailler sur baie entière garantissant une extraction parfaite. Dans cette présentation nous présenterons les données d’un travail expérimental réalisé avec ces deux techniques où nous montrons, au-delà de l’explication théorique, la cinétique d’extraction de différentes classes de phénols ainsi que de composés organiques volatils même dans la production de vin sans ajout de sulfites.

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Fabio Mencarelli¹, Giuseppe Floridia², Stefano Pettinelli¹, Andrea Uliva²

¹ Wine research consultant, Via Poggio di Montemagno 19, Calci (PI), Italy
² Parsec SRL, Italy

Contact the author*

Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

Citation

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