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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
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
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 general methods
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



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