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RIPEN UP!

Prevent green characteristics, let the fruit shine!

RIPEN UP: Converting herbaceous to tropical/black fruit

Do you struggle with herbaceous characters in your white or red wine? Are there a few vineyard blocks late in the season that tend to lack fruity, aromatic ripeness?  It is well known that methoxypyrazines are sources of herbaceous character in certain varieties, for example Sauvignon Blanc and Cabernet Sauvignon. In these, and other varieties, another culprit of greenness, the ‘cut grass’ aroma, are C6-compounds (containing 6 Carbon-atoms).  Examples hereof, are alcohols and aldehydes. The presence of these compounds in grapes are caused by a lack of ripeness and inadequate antioxidant protection during the pre-fermentation stage.

Recent studies suggest that during alcoholic fermentation, C6 compounds (like hexanal) can react with “sulphur donors” like cysteine or glutathione and form the precursors of thiols.  This precursor can then be converted into aromatic compounds, like 3-mercaptohexanol (3-MH) for example, by yeast strains with β-lyase activity.

The consequence of this transformation, is the presence of passion fruit or black currant notes in wine, instead of green, herbaceous aromas.

Ripen up! Enartis suggestions to turn herbaceous into tropical:

  1. During the pre-fermentation operations, limit the generation of C6 compounds.
    • White grapes:  AST in the bin + Enartis Tan Arom under the press
    • Red grapes: AST in the bin + Enartis Tan Rouge in the crusher
  2. At yeast inoculation, provide “sulphur donors”.
    • White grapes: Enartis Pro Blanco
    • Red grapes: Incanto N.C. White
  3. Ferment with yeast strains with β-lyase activity that is able to hydrolyze the thiolic precursors generated during the fermentation and reveal the tropical character.
    • White grapes: Enartis Ferm Aroma White – Enartis Ferm ES 181

Red grapes:  Enartis Ferm ES 488

 

 
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