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Ossigeno e qualità del vino: obiettivi dell’enologo e aspettative dei consumatori    Stéphane Vidal Nomacorc France


Nomacorc Overview •

Global leading supplier of high performance closures for still wine HQ in North Carolina with manufacturing in the USA, Europe, China and Argentina Products based on low density co-extruded foam Embracing oxygen management as the primary closure performance criteria influencing wine quality


History of O2 Management at Nomacorc •

Co-extrusion enables production of closures with consistent and controllable oxygen transfer rates Early studies indicated closures with different OTR’s resulted in wines of vary quality Desire to further knowledge and understanding on how OTR influenced wine development Research confirmed the importance of oxygen management Industry investigations suggest a need for improved control throughout wine making


O2 Management Strategy 1st

2nd

3rd

GEN

GEN

GEN

1999

2004

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2008

2009

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Classic

Smart

Light

Premium

Classic+

Smart+

Value

Select Series

Select Bio

1999

2004

2005

2006

2008

2009

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Global Research Programs NomaSense Analyzer 1st Generation

2nd Gen


O2 Management & Wine Faults % Faults

London International Wine Challenge (5 yr – Average)

12 10

San Francisco Wine Chronicle Competition 8 O2 Management Faults 6 # of Faults 12 4 10 8 6 4 2 0

2 0

O2 Management Faults


O2 Management & Wine Consistency

Free SO2 [mg/liter]

40

30

20

10

0

1 0

3 2

5 4

7 6

9 8

11 13 15 17 19 21 23 25 27 29 10 12 14 16 18 20 22 24 26 28 30 Wine Number

30 Top Selling Wines in US 2009 Source: Wines & Vines, May 2012, p.57


O2 Management & Consumers Consumer Preference Studies 14 Red Wines Australia – 216 consumers

e er ef r P

China – 310 consumers

Source: AWRI

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The objective of today

Degree of Oxygen Exposure

“Share wine research findings relating to oxygen management and suggest practical solutions for improving control and wine quality� Must Preparation

Maturation (barrel aging, microoxygenation)

Bottling (TPO) & Bottle Aging (OTR)


Some Facts About Oxygen


Two Distinct Situations


Oxygen Pick-up Range? 端 端

During dynamic processes Influence of Temperature and Exchange Surface


Total Oxygen Pick-up


NomaSense


Available Tools


Next Generation NomaSense TPO meter Lighter More user-friendly New calibration system New sensor management


Mapping the Process & Defining Strategies


Winemaking Process

Steps where we want to control oxygen

Steps where we want to avoid oxygen


Control Procedures in Winemaking


Control Procedures During Aging


Bottling Control Procedures

To get closure benefits we need to master bottling 端 Dissolved Oxygen 端 Head Space Oxygen 端 Total Package Oxygen 端 Total Consumed Oxygen


In-Bottle Measurement


Avoiding Oxygen at Bottling


Reducing initial DO before filling

Different systems tested -DO decrease -Amount of N2 neeeded


Typical DO Evolution in Bottles


Managing First Bottles Air Nitrogen Wine


Managing First Bottles Air Nitrogen Wine N2


Typical DO Evolution in Bottles


Stabilized Bottling Line Air Nitrogen Wine


Improving the Process Air Nitrogen Wine


Inerting Before Filling


DO Increases in the Last Bottles


Managing End of Bottling Air Nitrogen Wine


Managing End of Bottling Air Nitrogen Wine


Influence of HSO on Wine Preservation


Head-Space Management for Inner Seals


Head-Space Management for Screw-Caps


Post-Bottling Control Procedures


Post-Bottling Control

Wine Evolution

R E D U C T I O N

O2

O X I D A T I O N


Conclusion •

Lots of possible variations during wine making & conditioning Solutions exist to better control critical steps: –

Measuring to continuously audit production

Technical solutions exist…

But they need to be monitored and evaluated

We, as an industry, can do better


THANK YOU


Stéphane Vidal Nomacorc France presents: