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Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Future Trends in Winemaking
Prof. Dr. Monika Christmann
Enology Department
State Research Institute Geisenheim
Geisenheim, September 9th, 2005
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
1986-90 239.889.000 hl
1991-95 223.057.000 hl
1996-00 220.702.400 hl
2001 218.900.000 hl
World Wine consumption
Land 2001 1998
1. Luxemburg 58,3 64,5
2. Frankreich 57,3 58,7
3. Italien 54,7 55,6
4. Portugal 46,8 50,35. Schweiz 42,0 40,96. Spanien 36,2 38,27. Argentinien 32,1 40,78. Österreich 31,0 34,39. Dänemark 29,3 29,410. Griechenland 24,3 25,211. Deutschland 23,9 23,012. Chile 20,7 18,313. Australien 20,5 19,714. Niederlande 19,5 18,415. Großbritanien 16,9 13,1
consumption per head and year [L]Wine Consumption
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Land 2001 2000 1999
1. Italien 18,30 17,04 18,32
2. Frankreich 15,80 15,09 16,10
3. Spanien 9,95 8,65 9,37
4. Australien 3,77 3,11 2,16 5. Chile 3,09 2,65 2,30 6. USA 2,96 2,88 2,85 7. Deutschland 2,37 2,48 2,33 8. Portugal 2,00 1,60 2,00 9. Südafrika 1,76 1,40 1,2910. Moldavien 1,60 1,52 1,52
Exports [Mio hl]
Land 2001 2000 1999
1. Deutschland 18,30 17,04 18,32
2. Großbritanien 15,80 15,09 16,10
3. Frankreich 9,95 8,65 9,37
4. USA 3,77 3,11 2,16 5. Niederlande 3,09 2,65 2,30 6. Belgien 2,96 2,88 2,85 7. Kanada 2,37 2,48 2,33 8. Schweiz 2,00 1,60 2,00 9. Dänemark 1,76 1,40 1,2910. Japan 1,60 1,52 1,52
Imports [Mio hl]
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Difficult global Market: => more new wine producing countries => more „consumer tailored“ wines => more typicity wanted => higher demand in the field of consumer protection ° Allergens ° Traceability ° Residues
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Must Concentration
Must Concentration
Wine ConcentrationWine Concentration
Chips / StavesChips / Staves
Alcohol Adjustment
Alcohol Adjustment
VA-RemovalVA-Removal
MannoproteinsMannoproteins
Acid AdjustmentAcid Adjustment
GMOGMO
How do we get there?
New technolgies
?
Agricultural or Industrial Products?
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
GATT / WTO
• Reduction of Trade Barriers
• Harmonisation of Technical Regulations
• Mutual Recognition Agreement
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
OIV Organisation International de la Vigne et du Vin
In Step Procedures creates
„Guidelines“ for Domestic Legislations
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
In addition to the legal situation “ we do have to deal with the most important
players in the wine industry – the consumer. It goes without saying that without
consumers there would be no industry. Accordingly, wine businesses these
days spend considerable time and effort, not to mention expense, in identifying
the changing tastes of consumers as well as promoting and marketing their
products. This is also becoming an increasingly demanding exercise, as
consumers become more educated and discerning. They will not buy products
that do not meet their expectations in terms of quality or price.”
(Alexander Downer, MP, Minister for Foreign Affairs, Australia)
The Consumer
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
MarketingResearch &
DevelopmentSensory
Evaluation
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
=>„Sensory Evaluation“ increasingly important in Market Research in the Wine Sector
=> Already established in overseas (at high costs)
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
What do we have to expect from „Technology“?
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Must Concentration - Flow Scheme of Reverse Osmosis
Arbeitstank
Zuführleitung Pumpe
Reinigungs- behälter
Konzentrat (Retentat)
Wasser (Permeat)
Umkehrosmose- membranen
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Must Concentration – Tasting White Wines
0,94
0,38
0,31
0,370,42
0,00
0,20
0,40
0,60
0,80
1,00
Ran
king
inde
x [-
]
Ranking index of the different variantsWhite wine vintage 1999; Tasting 2000
Control
Sucrose
Reverse osmosis
Vacuum distillation
Diagonal cooler
n = 9 n = 9 n = 9 n = 8 n = 5
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Must Concentration – Tasting Red Wines
0,82
0,32
0,41
0,18
1,00
0,00
0,20
0,40
0,60
0,80
1,00
Ran
king
inde
x [-
]
Ranking index of the different variantsRed wine vintage 1999; Tasting 2000
Control
Sucrose
Reverse osmosis
Vacuum distillation
Diagonal cooler
n = 3 n = 3n = 3n = 3 n = 1
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
From a sensory point of view no differences between
Must Concentration and Chaptalisation°
Must Concentration more expensive°
Image°
Sugar = Artificial Additive
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Wine ConcentrationWine Concentration
Easier handling compared to must concentration
=> timing, end point, microbiol. stability ...
Results not convincing so far„Paper taste“
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Chips
steel tank barrel Barrique€/hl €/hl €/hl
cellar + tank 47,69 75,38 145,64
wine making 10,93 21,86 79,17
total 58,62 97,24 224,81
costs oppose to stell tank
38,62 127,57
comparison of the cost
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Aroma components in oenological Tannins
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Discussion about:
Price
Aromatisation
Residues
Definition of „Chips“
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
OIV Definition: „Eiswein“ (Icewine)
Eiswein must beproduced under follwing regulations
• Eiswein is produced by a natural cryoselction of grapes in the vineyard
• Only grapes from regionally varieties can be used
• All viticultural practices are aimed to harvest grapes as healthy as possible due to the vintage
• The grapes must bei picked and pressed at temperatures below minus 7° Celcius
• The minimum sugar level of the must has to reach an relative density of 1,120. Every form of enrichement and acidification in the must or wine ist prohibited.
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Are „Traditional Processes“better, because they are
traditional ?
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
CryoselectionCryoselection
secure market supply„clean and healthy“ grapesbad weather conditions can be eliminatedno risk.......
=> against tradition !!!
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Current Problems and Current Problems and DiscussionsDiscussions
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Fractions of WineFractions of Wine
What is this ?
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Legal ProblemsLegal Problems
Fractions of Wine = Wine ?
=> Aromatisation could be legalisied
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Fractions of Wine Wine
=> What Law is in place?
=> Is a treatment of the fractions and a following
back blend legal ?
=> Are existing Rules and Laws still valid?
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Spinning Cone Column
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Spinning Cone Column
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Spinning Cone Column
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
blend Alcoholreduction with Aroma Back Blend
Quelle: Flavourtech
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Trials in Geisenheim
Target
Understand the process and evaluate the potential use in Germany
EXPERIMENTS
• Desulphuring of grape juice (sweet reserve)
• Fractioning of wine in Aroma, Alcohol and „Wine rest“ followed by a back blend of the various fractions
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Sensorical Results:
° So far not convincing
° Very successful overseas
° New trials end of June 2005
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
1. Tank2. Pump3. Reverse Osmosis Unit4. Membrane5. Retentate6. Permeate7. Anion exchange8. Back flow to tank and
blend with retentate
Reduction of volatile acidity in wine – Redu Vol Process
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Results:
Process technology works very well (if only volatile acidity needs to be removed)
Expensive
Residues from adsorber resins?
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
AcidificationAcidification
Acid addition (tartaric acid, citric acid,....)Ion exchangeElectodialysis......
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Future Trends
Sustainable Production
Traceability
Residues
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Sustainable Production:
Reduction of chemical in vineyards and winemaking
Protection of environement
„Cleaner Products“
Resistent varieties
Time instead of chemicals in winemaking
Physical technologies
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Traceability:
Every „consumer“ has the right to be informed (on demand), with what material the wine has been in contact (includes fining material, hoses, pipes ...)
Can the wine be consumed by people with allergies, vegetarians etc.?
Problem of residues
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Challenges for Future Research
Methods of Analysis for:
Addition of Water, Alcohol und Aroma fractions
from wines to wines
Acidification
Use of GMO`s
Barriques, Chips, Tannins and Extracts
Must- and Wine concentration
Determining the origin of wine
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Problem with Residues:
Health (Consumer, Environement...)
Consumer Protection
Ban of „traditional technologies“ like finings?
Wider use of new physikal processes with no residues?
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
Winemaking will be facing many new challenges in the near future particular in:
• higher demand in quality• more competition in the global market• Additional benefits like: Health issues / Wellness / Pleasure
Winemaking in the 21st Century
Prof. Dr. Monika Christmann , Enology Department,Geisenheim State Research Institute
„The answer will come from the consumer“
Quality is an intellectual phenomenon that occurs between the wine and the taster; it is independently related to neither.
(Richard Nelson, PhD, Canada)