Tips/Tricks to Maximize Wine Aromatics?

[Bmd2k1]

Looking to garner some better insight into maximizing vino aromatics...

At this point I'm only doing kits - but my guess is - the concepts hold true for all vino making endeavors. (maybe?)


Thanks in advance.....and Cheers!

 

[Chuck E]

Looking to garner some better insight into maximizing vino aromatics...

Ferment and bulk age at cool ambient temperatures. Be aware that it takes longer when cool.

 

[Ohio Bob]

By aromatics I assume you want to be able to smell the bouquet before tasting the wine.

I’m just thinking out loud and typing what comes to mind, but the physics of the situation suggest aromas evaporating off the surface of the wine. What if you fortified the wine with a high power neutral spirit (i.e. Everclear)? This wouldn’t change the wine flavor and you wouldn’t have to add much to raise your wine a percent or two. This is how I make port and I usually add glycerin to “thicken” up the mouthfeel. The high alcohol content of the Everclear will want to evaporate, and thus increase your aromatics. Like I said I’ve never tried it for this reason but I don’t know why it wouldn’t work.

 

[Rice_Guy]

a chemistry model is that aromatic compounds oxidize readily therefore by maintaining a reductive beverage/ soup one can maintain flavor.

thiols/ H2S is said to overpower fruity aromatics and block the nasal cavity ability to detect them, this is basically called VSC (volatile sulfur compounds)

This post evaluates ten webinars,, “BOOK REVIEWs” related to air exposure (AKA redox potential) while making wine. Negative as well as favorable quality changes are described for introduced oxygen. The selections are intended to present info about how and why flavors changes and what industry does (home winemakers could consider) to improve quality.

Several of the arguments given are 1) for red wine micro-oxidation should be done, AKA the 10,000 gallon chemistry similar to treating wine in a barrel is a possible technique to improve quality, 2) there are negatives to any oxygen in that the maximum shelf life of the wine is reduced, 3) for commercial folks it is sometimes worth while to reduce ALL air exposure starting with nitrogen in the fruit press. * Oxidative conditions (lots of air) can be used to develop deep color, non-primary fruit flavor and textural complexity * Reductive conditions (flush everything with inert gas) will maximize fresh fruit flavors along with lower temperatures, inert gas and more SO2.
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An excellent first look at the effect of oxygen in a wines quality. It covers effects from a wide range of practices as tannin addition , splash racking, dissolved oxygen, temperature effects, gas/ nitrogen flushing and tools as oxygen transmission rate or the redox meter used to find where damage is happening, and what the change means on the finished wine’s flavor. Scott Labs like AWRI point at dissolved oxygen as the main culprit for loss of shelf life. A long video but the explanation to what can be improved; 1 hour, 38 min.
https://www.youtube.com/watch?v=ETuExGmNgzE * The Basics of Oxygen Management to Preserve Wine Quality: We are excited to announce the next episode in our new Scott Labs webinar series hosted by our very own Darren Michaels. Join us for a short presentation and Q&A with special guest speaker Luke Holcombe where we will be discussing the other side of finished wine quality: oxygen management. Topics will include: - What could go wrong? Oxygen-Related Faults - Bottling and Packaging Concerns - Oxygen Management Concepts and Techniques
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This video is about half chemistry and half treatments which can be tried to change reductive flavors. Ie sulfides / threshold detection level/ latent sulfur changes (in bottle), YAN prevents yeast from forming sulfide compounds, it is easier to flush SO2 out early with yeast CO2.
* Managing ‘reductive’ aromas in wines; Speaker: Dr Marlize Bekker (The Australian Wine Research Institute) Webinar recorded: 7 November 2019 Additional resources: https://www.awri.com.au/industry_supp... Volatile sulfur compounds (VSCs) are known to cause ‘reductive’ aromas in wine, commonly described as ‘rotten egg’ (hydrogen sulfide), ‘putrefaction’ (methanethiol) and ‘rubber’ (ethanethiol). These compounds play important roles in determining wine aroma, consumer preference and the perception of wine quality. Therefore, the management of VSC concentrations in wines, whether from fermentation or 'other' origins, is an important consideration for winemakers. The main techniques used for VSC removal are oxidative handling and/or copper fining; however, the effectiveness of these treatments may be temporary, as the compounds can often reappear post-bottling when reductive conditions are re-established. This presentation will summarise the latest research on ‘reductive’ aroma formation in wines and discuss practical remediation strategies to manage these characters, 58 minutes (30 min. was Q&A)
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Using an oxygen measuring tool (Noma Sense), the effect of different winery processes on total oxygen consumed. The useful information for home winemakers is in several examples of how much dissolved oxygen an process can add to our wine. Total oxygen consumption equals Dissolved oxygen plus head space oxygen plus closure transmitted oxygen and TPO should be balanced with the free SO2; hazard analysis and critical control points (HACCP), 35 minutes
* "The Oxidation Cascade in Wine" - Dr. Stéphane Vidal, Vinventions/ Nomacorc.
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antioxidants are said to help ,,, phenolics/ tannin/ meta

unfortunately I don’t have first hand information or trials with controls

 

[Ohio Bob]

You lost me at “chemistry”. Lol, I’m a mechanical engineer so I approached the problem from that aspect.

 

[salcoco]

use yeast that enhance or retain aromatics 71b is one such yeast

 

[Raptor99]

+1 on 71B. Also, fermenting more slowly at a lower temperature is supposed to retain more of the aromatics. I think that the vigorous foaming of a fast ferment will drive out more of the volatile esters. Some cider yeasts can be fermented at around 55 degrees F. That's one of the things that I want to try.

 

[Bmd2k1]

use yeast that enhance or retain aromatics 71b is one such yeast

Anyone use 71B with Reds??

 

[Rice_Guy]

71b also works with the Scott Labs orange tannin/ fruity aromatics. Should we get together on WMT and split a kilo (minimum size)?

use yeast that enhance or retain aromatics 71b is one such yeast

 

[winemaker81]

Another choice is to split the batch and use multiple yeasts, then blend the wines together.

Waiting longer to press may help as well.