Wine Making

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



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



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]



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



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?



GATT / WTO

• Reduction of Trade Barriers

• Harmonisation of Technical Regulations

• Mutual Recognition Agreement



OIV Organisation International de la Vigne et du Vin

In Step Procedures creates

„Guidelines“ for Domestic Legislations



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



MarketingResearch &

DevelopmentSensory

Evaluation



=>„Sensory Evaluation“ increasingly important in Market Research in the Wine Sector

=> Already established in overseas (at high costs)



What do we have to expect from „Technology“?



Must Concentration - Flow Scheme of Reverse Osmosis

Arbeitstank

Zuführleitung Pumpe

Reinigungs- behälter

Konzentrat (Retentat)

Wasser (Permeat)

Umkehrosmose- membranen



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



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



From a sensory point of view no differences between

Must Concentration and Chaptalisation°

Must Concentration more expensive°

Image°

Sugar = Artificial Additive



Wine ConcentrationWine Concentration

Easier handling compared to must concentration

=> timing, end point, microbiol. stability ...

Results not convincing so far„Paper taste“



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



Aroma components in oenological Tannins



Discussion about:

Price

Aromatisation

Residues

Definition of „Chips“



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.



Are „Traditional Processes“better, because they are

traditional ?



CryoselectionCryoselection

secure market supply„clean and healthy“ grapesbad weather conditions can be eliminatedno risk.......

=> against tradition !!!



Current Problems and Current Problems and DiscussionsDiscussions



Fractions of WineFractions of Wine

What is this ?



Legal ProblemsLegal Problems

Fractions of Wine = Wine ?

=> Aromatisation could be legalisied



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?



Spinning Cone Column









blend Alcoholreduction with Aroma Back Blend

Quelle: Flavourtech



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



Sensorical Results:

° So far not convincing

° Very successful overseas

° New trials end of June 2005



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



Results:

Process technology works very well (if only volatile acidity needs to be removed)

Expensive

Residues from adsorber resins?



AcidificationAcidification

Acid addition (tartaric acid, citric acid,....)Ion exchangeElectodialysis......



Future Trends

Sustainable Production

Traceability

Residues



Sustainable Production:

Reduction of chemical in vineyards and winemaking

Protection of environement

„Cleaner Products“

Resistent varieties

Time instead of chemicals in winemaking

Physical technologies



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



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



Problem with Residues:

Health (Consumer, Environement...)

Consumer Protection

Ban of „traditional technologies“ like finings?

Wider use of new physikal processes with no residues?



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



„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)

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Wine Making