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Joseph A. Fiola, Ph.D.Specialist in Viticulture and Small Fruit
Western MD Research & Education Center18330 Keedysville Road
Keedysville, MD 21756-1104301-432-2767 ext. 344; Fax 301-432-4089
[email protected]. http://extension.umd.edu/smallfruit.umd.edu
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Joseph A. Fiola, Ph.D.Specialist in Viticulture and Small Fruit
Fruit WineChemistry, Processing
and Fermentation
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Fruit Wine Chemistry and Fermentation
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Fruit Wine Chemistry and Fermentation
Marketing Benefits
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Fruit Wine Chemistry and Fermentation
Market Health Benefits
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Fruit Wine Chemistry and Fermentation
• Varietal Character– true to type
• Availability– year round
• Frozen– Utilize tank space
• Quick turn around– Fruit to bottle
• Very Popular– Diversify portfolio– Add sweet/dessert
General Benefits
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Fruit Wine Chemistry and Fermentation
Marketing Benefits
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Fruit Wine Chemistry and Fermentation
• High Acid– Need to ameliorate– Balance with sugar
• Types of acids – malic, citric– Stability considerations
• Malic, citric• MLF; sorbate• Ellagic acid
General Comments
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Fruit Wine Chemistry and Fermentation
• High Acid– Need to ameliorate– Balance with sugar
• Types of acids –– primarily citric– little malic
• Stability considerations• sorbate
General Comments
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Fruit Wine Chemistry and Fermentation
• Types– sweet
• balance acid with sugar– dry
• Difficult balance– “ice” and fortified– sparkling
General Comments
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Fruit Wine Chemistry and Fermentation
Fruit Organic Acids: Primary and SecondaryTree Fruit
Primary Secondary
Apple Malic QuinnicPear Malic Citric, =MalicPeach Malic Citric, =MalicCherry Malic Citric, Quinnic,
ShikimicPlum Malic Quinnic, ShikimicGrape Tartaric =Malic, Citric
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Fruit Wine Chemistry and Fermentation
Fruit Organic Acids: Primary and SecondaryBerries
Primary Secondary
Raspberry Citric Malic
Blackberry Citric Malic
Strawberry Citric Malic, Quinnic, Succinic
Red Currant Citric Malic, Oxalic, Succinic
Black Currant
Citric Malic, Citric
Gooseberry Citric Malic, Shikimic
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Fruit Wine Chemistry and Fermentation
Fruit Organic Acids: Primary and Secondary Conc.Tree Fruits
Malic Secondary
Apple 3-19*Pear 1-2 Citric (=Malic)
Peach 4 Citric (=Malic)Cherry 5-9Plum 6-11 Malic, ShikimicGrape 1.5-2 Tartaric (=Malic)
*milliequivalents per 100g fresh weight
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Fruit Wine Chemistry and Fermentation
Citric Malic
Raspberry 24* 1
Strawberry 10-18 1-3
Red Currant 21-28 2-4
Black Currant 43 6
Gooseberry 11-14 10-13
Fruit Organic Acids: Primary and Secondary Conc.Berries
*milliequivalents per 100g fresh weight
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Fruit Wine Chemistry and Fermentation
Fruit Organic Acids: Relative ConcentrationsApple Pear Strawberry Grape
Malic ++ ++ + ++Tartaric ++Citric + + +++ +Caffeic + +Chlorogenic + + +Quinnic + + + +Succinic + + + +Oxalic + +
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Fruit Wine Chemistry and Fermentation
AppleBrix: 11-18%
Acid:TA: 0.5-075type: Malic
Comments: Still; hard cidersparklingdry, sweet, ice
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Fruit Wine Chemistry and Fermentation
PearBrix: 9-11%Acid:
TA: 0.2-0.3type: malic
Comments: low acid!dry, sweet, ice
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Fruit Wine Chemistry and Fermentation
PeachBrix: 8-10%Acid:
TA: 0.5 - 0.7type:
Amelioration:
malic
30%
Comments: Pits; clarity
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Fruit Wine Chemistry and Fermentation
NectarineBrix: 6-11% (10.5%)Acid:
TA: 1.0-1.4 (1.05)type:
Amelioration:
malic
30%
Comments: Pits; clarity
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Fruit Wine Chemistry and Fermentation
Brix: 8-13% (13%)Acid:
TA: 1.45-1.75type:
Amelioration:
malic
25-30%
Comments: Montmorency sour
Cherry
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Fruit Wine Chemistry and Fermentation
Brix: 8-13% (13%)Acid:
TA: 1.5-2.0type:
Amelioration:
Malic (shikimic, quinnic)
25-30%
Comments: Many types
Plum
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Fruit Wine Chemistry and Fermentation
Blueberry
Brix: 7-11%Acid:
TA: 0.3-1.55type: citric
Comments: Cultivars;Types or “species”Clove spice
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Fruit Wine Chemistry and Fermentation
Brix: 5-9% Acid:
TA: 1.0-1.2type: citric
Comments: Color hueColor stability
Strawberry
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Fruit Wine Chemistry and Fermentation
Raspberry - RedBrix: 4-11% (10%) Acid:
TA: 1.3-2.8 (1.45)type: citric
Amelioration: 30-35%
Comments: Varieties;VG fruit characterStable color
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Fruit Wine Chemistry and Fermentation
Brix: 4-11% (10.7%) Acid:
TA: 0.9-2.0 (0.9)type: citric
Amelioration: 35-40%
Comments: VG fruit character;
Raspberry - Black
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Fruit Wine Chemistry and Fermentation
BlackberryBrix: 4-9% (8-8.8%) Acid:
TA: 1.0-1.5type: citric
Amelioration: 35-40%
Comments: Varieties; speciesEllagic acid precip
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Fruit Wine Chemistry and Fermentation
Brix: 3-5% Acid:
TA: 1.2-2.0 (2.7 pH)type: citric
Comments: high acid; very low pHFermentation problems
Cranberry
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Fruit Wine Chemistry and Fermentation
Current - RedBrix: 4-6% Acid:
TA: 2.3-2.7
type: citric
Comments: uncommon
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Fruit Wine Chemistry and Fermentation
Current – Black
Brix: 5-8% Acid:
TA: 2.3-3.1
type: citric
Comments: Great colorTrue to type
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Fruit Wine Chemistry and Fermentation
Gooseberry
Brix: 4-6% Acid:
TA: 1.8-2.2type: malic
Comments: uncommon
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Fruit Wine Chemistry and Fermentation
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Fruit Wine Chemistry and Fermentation
• Varietal Character– true to type
• Defrost– no destem and crush
• Ferment– Cold; maintain fruit
• Press/drain
General Fermentation
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Fruit Wine Chemistry and Fermentation
Factors affecting Fermentation Management - Key Interrelationships
JUICE or MUST
TEMPERATURE
CELLNUMBERS
TOXICFACTORS
COMPETETIVEFACTORS
NUTRITIONALFACTORS
YEAST STRAIN
MAXIMUMFERMENTATIONMANAGEMENT
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Fruit Wine Chemistry and Fermentation
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Fruit Wine Chemistry and Fermentation
Yeast Strains• EC1118 – good general; low pH
• 71B – good overall; Malic
• BA11 – good fruit character; mouth feel
• KI – Tree/White fruits
• R2 – high sugars; low temps; Ice wines
• VIN13 – high alcohol
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Fruit Wine Chemistry and Fermentation
Finishing• Sweeten to balance• Bentonite fining
• heat stabilize• protein haze
• SO2• Sorbate• Cold stabilize?• Sterile filter
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Fruit Wine Chemistry and Fermentation
Ellagic Acid• High Concentration in Brambles• Phenol• Extremely potent anti-carcinogen• Mostly in seeds; some in pulp• Problem with precipitation in wine
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Fruit Wine Chemistry and Fermentation
Ellagic Acid• High Concentration in Brambles• Phenol• Extremely potent anti-carcinogen• Mostly in seeds; some in pulp• Problem with precipitation in wine
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Fruit Wine Chemistry and Fermentation
Goes frombound-soluble formtounbound in-soluble form
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Fruit Wine Chemistry and Fermentation
Managing Ellagic Acid1997z 1998y
Cultivar Pulp Seed Pulp Seed
Caroline 36 173 53 a 799 aA. Bliss 22 99 42 b 264 cHeritage 41 106 39 b 467 bAnnex 11 178 8 61Ruby 40 176 10 86
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Fruit Wine Chemistry and Fermentation
Managing Ellagic AcidRipe1,2 Unripe
Cultivar Pulp Seed Pulp Seed
Navaho 24 352 37 214
Hull 17 347 34 309
Chester 22 325 35 299
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Fruit Wine Chemistry and Fermentation
Managing Ellagic Acid• Monitor source
– Variety; season; area; ripeness• You test or ask for test (organic acid)• Ripe more in seed• Under-ripe – more in pulp
– Fresh vs. concentrate• more pulp – less seed?• Hot pressed/extracted?
• Raise temperature – effect on quality?• Wait to precipitate
– 6-12 months for natural precipitation– Add tannin– Old oak barrels
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Fruit Wine Chemistry and Fermentation
Other “Fruit” Wines
• Elderberry
• Pineapple
• Kiwi
• Banana
• Orange
• Watermelon
• Rhubarb• Tomato• Garlic
• Dandelion
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Fruit Wine Chemistry and Fermentation
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Fruit Wine Chemistry and Fermentation
Alwaysconsume inmoderation!
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Fruit Wine Chemistry and Fermentation
Enough Talking…Let’s Taste
Some Wines!!!!Enjoy!
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Fruit Wine Chemistry and Fermentation
Always consume responsivelyand in moderation!!!
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Fruit Wine Chemistry and Fermentation
“Wine makes daily living easier, less hurried, with fewer tensions,
and more tolerance.”--Benjamin Franklin
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Joseph A. Fiola, Ph.D.Specialist in Viticulture and Small Fruit
Western MD Research & Education Center18330 Keedysville Road
Keedysville, MD 21756-1104301-432-2767 ext. 344; Fax 301-432-4089
[email protected]. http://extension.umd.edu/smallfruit.umd.edu