Transcript 2.15MB - Shiraz SA

The effect of
bleeding and stems
on Shiraz
Riaan Möller
DUREZA
Hi
sexy!
Hey
gorgeous!
MONDUSE BLANCHE
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Eenzaamheid
Agter-Paarl
2004
SH22, Richter 110, 3m x 1,5m
7-strand double lengthend Perold
E-W row direction
Granite, Klapmuts soil type
Dry land
500mm rainfall (238mm in 2015)
Harvested 8 February
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Destemmed & Crushed
D254 yeast
Co-inoculation Oenococcus oenie
Fermentation @ 25°C
Drain & Pres at -1°B
Post MLF 50ppm SO2 addition
Bottled under screw cap
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Extracting of juice after crushing and
before fermentation
Do before colour disperses in juice
10% - 50% concentration
Depends on ripeness
Disadvantage:
Unstable colour
Over extraction
Less volume
Costly
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Very specific to Shiraz
Stems:
Adding of destemmed stalks and berries
in tank
Dispersed or at bottom of tank
10% - 30%
Whole bunch:
10% - 100%
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Benefits:
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Enhances mouth feel
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Complex flavour profile (Spicy)
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Adds freshness and vibrancy
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Better fermentation, e.g. aeration, mixing, press
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Problems:
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Over extraction
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Green (Hot areas)
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Tannic
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Rise in pH – Susceptible to Bret/bacteria
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Slight decrease in colour
After MLF:
Tannins
Anthocyanins
Total Phenolics
Wine 1
1201
685
65
Wine 2
1502
649
69
Wine 3
1511
744
74
6 Months:
Tannins
Anthocyanins
Total Phenolics
Wine 1
894
660
52
Wine 2
1211
606
58
Wine 3
1325
776
65
Wine 1
Blue berries, hints of spice, smooth
Wine 2
Dark fruit, tobacco, old world
textured, pepper
Wine 3
Berries, intensity, colour, structure
University of Stellenbosch
Eenzaamheid