Preserving freshness and preventing oxidation
Heading to pre-bottling checks and looking at longevity, freshness and oxidation.
Sulphur dioxide (SO2) plays a pivotal role in the winemaking process, serving as an essential agent for wine preservation. However, the challenge lies in its management, as improper use can result in undesirable oxidation. Vason Enologica a range of tannins and yeast derivatives with exciting applications to help.
TI PREMIUM® SG is a granulated tannin used in winemaking, extracted from high-quality green tea leaves. It contains a high catechin content and is compositionally similar to grapes. This tannin is rich in elements reactive to anthocyanins and oxidative enzymes, enhancing wine stability and reducing the need for sulphur dioxide. It also interacts well with proteins, imparting roundness and fresh aromas to wines without interference from other tannins. Thanks to its production process, TI PREMIUM® SG is highly soluble while preserving its flavour profile.
Applications of TI PREMIUM® SG in winemaking include preventing oxidative processes in musts and young wines when combined with ascorbic acid and sulphur dioxide. It can be used during red wine vinification to protect and fix extracted anthocyanic fractions and also in white wines to preserve colour and manage redox reactions. Additionally, it’s useful for wines prone to reduction due to its reactivity with mercaptans and sulphurs.
Another technique employed in winemaking to enhance wine’s longevity involves aging it on lees, the residual yeast cells and other particles. This process, known as Aging Sur Lies, is recognized for the molecules released by yeast during autolysis, which contribute to the wine’s complexity and stability over time. However, it’s essential to note that this method is time-consuming and primarily applicable to wines rather than grapes and musts.
To address these challenges, the introduction of inactivated yeasts and yeast derivatives has emerged as a promising solution. These products aim to replicate the positive effects of lees without the associated drawbacks. Crucially, the inactivation technique used in their production is a critical factor influencing their compositional and sensory characteristics, making it a key consideration for winemakers seeking to maintain wine quality while reducing reliance on additives like SO2.
X-PRO® is an innovative research program by Enologica Vason that aims to enhance wine quality while reducing the reliance on additives like SO2. It utilises the natural abilities of wine microorganisms to stabilise and improve wine quality without the use of chemical substances or additives.
1. X-PRO® PROTECTION:
Function: Offers strong antioxidant properties, preventing oxidation and enhancing redox stability in wines.
Applications: Can be used at various winemaking stages, including grape pressing, aging, and bottling, effectively countering oxidative processes.
Benefits: Maintains wine's color, aroma, and overall quality, even rejuvenating oxidized wines.
2. X-PRO® IDENTITY WHITE:
Function: Preserves the original varietal identity of white wines, integrating subtle vegetal and bitter notes while balancing mouthfeel.
Applications: Suitable for fining and clarifying operations without causing instability.
3. X-PRO® IDENTITY RED:
Function: Enhances the harmony of red wines by reducing astringency and disharmonic sensations, preserving varietal notes, and improving mouthfeel.
Applications: Effective in tartaric and color stabilization in red wines.
4. X-PRO® FINESSE:
Function: Ideal for sparkling wines, improves elegance, perlage finesse, and foam persistence.
Applications: Can be added during secondary fermentation or immediately after.