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Evaluating the effects of membrane filtration on sensory and chemical properties of wine

Luke Bohanan, Jeff Strekas, Roger Boulton, Hildegarde Heymann, and David E. Block Department of Viticulture and Enology University of California, Davis. Evaluating the effects of membrane filtration on sensory and chemical properties of wine. Why study filtration?.

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Evaluating the effects of membrane filtration on sensory and chemical properties of wine

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  1. Luke Bohanan, Jeff Strekas, Roger Boulton, Hildegarde Heymann, and David E. Block Department of Viticulture and Enology University of California, Davis Evaluating the effects of membrane filtration on sensory and chemical properties of wine

  2. Why study filtration? Some winemakersbelieve that this process may strip subtle aromas and flavors from the finished wine. Clarity Microbial Stability Many winemakers argue that this process is not only bad for the wine but actually unnecessary. Others find it is essential for clarity and stability. Some winemakers choose not to filter to avoid robbing the wine of its true character Need a systematic study to examine the effects of filtration

  3. Objectives • Investigate any transient changes in chemical composition during filtration • Investigate the extent of oxygen pickup during the filtration process • Evaluate the sensory and chemical impact of sterile cartridge filtration on red and white wines

  4. Cabernet Sauvignon • 2007 Sonoma Valley • Post ML, oak aging • Push with nitrogen (no pump) • Filter right into bottling line • Extended one run of PVDF to look at transient behavior

  5. Color changes are minimal during one filtration/bottling

  6. Color changes are minimal during one filtration/bottling

  7. Tannin changes during one filtration/bottling

  8. Tannin changes are minimal during one filtration/bottling Figure 2. Tannin as a function of bottle number. Bottles were sampled from the bottling line during the course of filtration with a PVDF membrane filter. Tannin was measured on a sample from each bottle using the Adams-Harbertson Assay.

  9. Not much difference during filtration—Now let’s examine differences between the filtration treatments

  10. Sensory characteristics evaluated

  11. Sensory ANOVA

  12. Spider plot of sensory attributes

  13. Sensory attributes of Cabernet are not affected by filtration

  14. Cabernet changes over time—but not with filtration treatment Figure 5. Canonical Variate Analysis (CVA) of sensory properties of Cabernet Sauvignon after filtration. This CVA plot illustrates distinct difference over time with very little difference as a function of filtration treatment.

  15. Filtration treatment does not affect color density

  16. Filtration does not affect tannin

  17. Merlot Plan • 2009 Oakville • Post ML, oak aging • Push with nitrogen (no pump) • Filter right into bottling line

  18. Sensory attributes do not change as a function of filtration treatment

  19. Two more time points—minimal differences

  20. Summary • Very few differences noted during filtration for color and tannin-no transient is obvious • So far, no major differences observed between filtered and unfiltered wine • Still completing chemical studies on red wines • Completed Week 4 of sensory panel for White Wine.

  21. Acknowledgments • Chik Brenneman • Paul Green • Jennifer Heelan • Ron Runnebaum • Tarit Nimmanwudipong • Sensory Panelists • Rodger Pachelbel • Gallo Sonoma • Silverado Vineyards • American Vineyard Foundation

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