One impact of global warming is warmer growing seasons and heat waves that result in slightly higher alcohol content and more ripe, concentrated flavors. Growers often leave red grapes on the vine longer to build deeper color, richer tannins, and more intense, complex flavors. The downside of this solution is that it can shift the wine profile toward prune or jammy characteristics while losing the fresh fruit notes. The loss of these aromatic notes may make the wine less appealing to consumers, as there is a rising preference for freshness, illustrated by the growing trend toward drinking white wines.
That freshness factor can be attributed to thiols, which play a significant role in the aromatic intensity of red wines. Recent studies, including research conducted by the Australian Wine Research Institute (AWRI) in 2019, have shown that red wines, like whites and rosés, contain thiols. These compounds, particularly 3MH (mercaptoethanol), bring freshness and notes of red fruits and spice to red wines. Boosting the thiols in red wines develops more grapefruit, blackcurrant, and red fruit aromas, helping to promote freshness.
“We’ve seen heat waves and overripe characteristics for this vintage,” says Lora Goulevant, the new Technical Product Manager of Enology at Bucher Vaslin North America (BVNA) in Santa Rosa. “When Mother Nature isn’t giving us ideal conditions for growing grapes, being able to express the freshness in the wines is extremely beneficial. It will allow for a more complex, aromatic wine.”
In addition to providing winery equipment, BVNA represents Lamothe Abiet winemaking products. Since almost everyone at BVNA is also a winemaker, they were impressed by the Lamothe Abiet trials of its Oenozym Thiols enzyme for drawing out the thiols in red, white, and rosé wines. They realized it could help many of their winemaking clients solve their over-ripeness problem this season.
The Oenozym Thiols trials consistently demonstrated increased aromatic complexity and consumer interest. This result opens new opportunities to vinify thiol-rich red grape varieties such as Pinot Noir, Grenache, Cabernet Sauvignon, and Syrah.
Because many thiol precursors remain unexpressed during alcoholic fermentation, adding Oenozym Thiols during fermentation, aging, or a few weeks before bottling allows winemakers to unlock these hidden aromas. The organic and vegan enzyme Oenozym Thiols features primary β-Lyase activity, which releases thiols from their amino acid-bound precursors, and secondary β-Glycosidase activity for releasing terpenes from glycosylated forms. The result is fresher, more dynamic expressions, particularly for wines with muted or overripe profiles.
The trial results on Pecorino white wine showed a 49% increase in the aromatic index for thiols, 19% for citric acid and the emergence of exotic fruits when added during fermentation, and a +25% increase for citric acid and thiols when added during aging.
BVNA will offer wine tastings of the results of the Oenozym Thiols enzyme during the 12th Annual North Coast Wine Industry Expo in Santa Rosa, CA., on the Expo floor. They will also host a conference on wine balance and mouthfeel.
Innovative Pump Design: The Cazaux LOB
Bucher Vaslin provides an array of wine industry products beyond enzymes and the winery equipment for which they are well known. In addition to the tasting, it will have the versatile Cazaux LOB pump at its booth. Its unique design makes it ideal for multiple applications, including bottling, filtering, barrel work, and grape and juice transfers.
The unique element of the Cazaux LOB is the nitrile material used for the lobes, a gentler rubber-like material compared to the stainless steel typically used in rotary pumps. This self-priming pump has minimal spacing between the lobes and the casing, creating a stronger suction and more efficient transfer of liquids. The combination preserves the integrity of the solids in the juice.
”Unlike most rotary pumps, the Cazaux LOB is completely sanitary and food grade,” says Sarah Donley, BVNA’s Sales Manager for Napa, Sonoma and the North Coast. “That means the liquids will never come into contact with the motor or oils. It can also be easily cleaned through a drain at the bottom, which allows for removal at the head of the pump.”
The Cazaux LOB pump features a wireless remote, a touchscreen display, flow meters, a dry run, and pressure sensors that protect the pump while transferring wine. Finally, the range of pumps can handle temperatures from 14 to 190 degrees Fahrenheit and process 5 to 50 gallons per minute.
“Our focus is always on the R&D that improves our products and helps winemakers improve their winemaking,” says Donley. “it is in our DNA to consult, help and give the maximum we can to the winemakers to help them make the best wine ever.”
BVNA will display the Cazaux pumps at its booth on the floor of the 12th Annual North Coast Wine Industry Expo in Santa Rosa, CA.
