2020 Oregon Wine Symposium | Considerations for Picking and Lab Analysis During Harvest - Cecilia Cunningham
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Assessing fruit maturity and physiological ripeness to inform picking decisions too often relies on subjective processes. Through the implementation of thorough sampling, relevant analysis, and a more holistic understanding of fruit development during the growing season, producers can harvest with more confidence that they have made the correct decisions regarding picks. The panel will discuss sampling protocols for more statistically meaningful vineyard data, viticultural signs such as berry development and canopy senescence, picking for logistical considerations vs. picking for perfection, and best lab practices for sample processing and appropriate analysis.
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2020 Oregon Wine Symposium | Considerations for Picking and Lab Analysis During Harvest - Cecilia Cunningham
- 1. OREGON WINE SYMPOSIUM 2020 SUGAR SYNTHESIS AND MATURITY MODELS SUGAR SYNTHESIS AND MATURITY MODELS Cecilia Cunningham, Consultant
- 2. CLASSIC RIPENESS PARAMETERS • Brix • pH • TA • Polyphenols Analytical • Berry tasting Sensory
- 3. mL Berry volume mg SUGAR LOAD CONCEPT
- 4. SUGAR LOAD CONCEPT Berry volume (mL) °Brix (g/L)Х
- 5. Sugarquantityperberry (mg) Veraison SUGAR LOAD CONCEPT Active sugar loading period No more active sugar loading Day « 0 » (physiological ripeness)
- 6. Veraison SUGAR LOAD CONCEPT Sugarquantityperberry (mg) Day « 0 » (physiological ripeness) Brix at sugar loading stop = an indicator of the “quality” of the ripening
- 7. YOUR WINE DESIGN SUGAR LOAD VS BRIX
- 8. SUGAR LOAD VS BRIX Quantity of sugar per berry (mg) Evolution of Brix DaysDaysD0 B D0 AD0 B D+ Harvest Concentration phase Brix D0 A
- 9. USING SUGAR LOAD TO ESTIMATE GRAPE POTENTIAL 9 High potential Medium potential Weak potential 12,0 11,0 Using this information (Potential Alcohol at SLS and Days after SLS), we can position every block to make a reading of the global quality and compare different harvests. PA(%) Days Napa CS 2019
- 10. THE SUGAR LOADING: AN INTEGRATIVE INDICATOR The evolution of the quantity of sugar per berry during ripening is a physiological parameter, resulting from the behavior of the vine in its terroir. It depends mainly on: ! Photosynthesis activity " Climate " Vine water status " Vine nutrition ! Vine equilibrium " Yield " Leaf Area (McCarthy & Coombe, 1999 / Wang et al., 2003 / Hunter & Deloire, 2005)
- 12. METHOD OF MODELIZATION OF THE GRAPE PROFILE 1. Analysis of the sugar loading on a network of blocks 2. Sequential harvest 3 to 6 harvest dates per block 3 to 7 days between 2 dates 3. Winemaking 200 to 1000 kg/date Standardized protocol 4. Sensorial & chemical analysis of the wines 6. Big volume validation 5. Statistics and Modelization
- 13. SUGAR LOAD CONCEPT AND RIPENING MODELS Sugarquantityperberry (mg) Ripening (D+) VEGETAL FRESH FRUIT RIPE FRUIT NEUTRAL OVER RIPE Day 0 ©2017 VIVELYS SAS. All rights reserved.
- 14. GRAPE PROFILES MODELS – RED VARIETIES Harvest position (number of days after the sugar load stop) Cycle Variety FRESH FRUIT RIPE FRUIT Short Syrah, Merlot, Pinot Noir, Gamay 10 / 12 20 / 25 Medium Grenache, Tempranillo, Tannat, Cabernet Franc 15 / 20 25 / 30 Long Cabernet Sauvignon, Malbec 25 / 30 45 / 50 ©2017 VIVELYS SAS. All rights reserved.
- 15. Tastingnotes(/5) PINOT NOIR MODEL Ripe fruit Fat Sucrosity Thiols Vegetal Fresh fruit Harvest position (number of days after the sugar load stop)
- 16. Tastingnotes(/5) PINOT NOIR MODEL Ripe fruit Fat Sucrosity Thiols Vegetal Fresh fruit FRESH FRUIT RIPE FRUIT OVER RIPE Harvest position (number of days after the sugar load stop) NEUTRAL
- 17. Tastingnotes(/5) FRESH FRUIT WINEMAKING Ripe fruit Fat Sucrosity Thiols Vegetal Fresh fruit FRESH FRUIT RIPE FRUIT OVER RIPE Harvest position (number of days after the sugar load stop) NEUTRAL Boost the thiol expression Decrease the veggie notes Increase mid-palate Fresh fruit aromas (thiols) Hints of vegetal Acidity but lack of sweetness Green tannins AF management (yeast, T°C) Oxygen (AF & ageing) Oak (AF & ageing)
- 18. Tastingnotes(/5) NEUTRAL WINEMAKING Ripe fruit Fat Sucrosity Thiols Vegetal Fresh fruit FRESH FRUIT RIPE FRUIT OVER RIPE Harvest position (number of days after the sugar load stop) NEUTRAL Fermentative &/or oak aromas Well balanced wine No varietal aroma Medium mid-palate AF management (yeast, T°C) Extraction management Oxygen (AF & ageing) Oak (AF & ageing)
- 19. Tastingnotes(/5) RIPE FRUIT WINEMAKING Ripe fruit Fat Sucrosity Thiols Vegetal Fresh fruit FRESH FRUIT RIPE FRUIT OVER RIPE Harvest position (number of days after the sugar load stop) NEUTRAL Boost the fruit expression Well balanced wine Ripe fruit aromas (terpens) Fatness & sweetness “ripe” tannins Extraction management Weakness during ageing against O2 & wood (dryness)
- 20. Tastingnotes(/5) OVER RIPE FRUIT WINEMAKING Ripe fruit Fat Sucrosity Thiols Vegetal Fresh fruit FRESH FRUIT RIPE FRUIT OVER RIPE Harvest position (number of days after the sugar load stop) NEUTRAL Boost the fruit expression Sweet balanced wine Overripe fruit aromas Dry vegetal (hay) Sweetness & Dry tannins Extraction management Oak (AF & Ageing) Sensitivity during ageing against O2 (dryness)
- 21. CONCLUSION ©2017 VIVELYS SAS. All rights reserved. • Be precise on Grape profile evaluation • Adapt the process depending on grape profile • Execute with precision winemaking programs Adding value to your wines
- 22. THANK YOU Cecilia Cunningham cc@vivelys.com