Investigation and information transfer from the European network about thermovinification technology for process efficiency and quality control in Australian red winemaking
Abstract
Thermovinification offers winemakers an option for rapid phenolic extraction in red winemaking. This process is widely used in Europe, particularly Germany, but has not been widely adopted in Australia. Dr Anna Carew travelled to Italy to present a thermal maceration poster stemming from AGWA-funded microwave maceration (UT1301) research at the In Vino Analytica Scientia meeting in Trentino, Italy. Dr Carew also visited in Germany, Italy, France and UK to learn about thermovinification practices and research, winemaking innovation, and to develop a research network in Europe. Key outcomes from the travel were: extensive tour of winery operations and innovation at Schloss Affaltrach (Obersulm, Germany) and 7xwinery tours in Southern Germany, Northern Italy, United Kingdom; an EOI submitted for the 16th AWITC on thermovinification; development of 2xdraft proposals for joint international research (‘Thermovinification – Australia/Germany’; ‘Pinot noir Provenance – ~6xcountries’); and an invitation for oral presentation and a microwave wine tasting booth at the 2016 ICCWS (Plumpton, UK).
Summary
Thermovinification offers winemakers an option for rapid phenolic extraction in red winemaking. This process is widely used in Europe, particularly Germany, but has not been widely adopted in Australia due to perceptions of impacts on the style and quality of wine produced in this way. Dr Anna Carew travelled to Italy to present a thermal maceration poster at In Vino Analytica Scientia in Trentino, Italy titled ‘Options for controlling Pinot noir wine aroma and phenolic profile: microwave-mediated thermal maceration, pomace re-addition and fermentation vessel cover’. The poster was well received and described methods to manage and modify phenolic and aroma outcomes in thermal maceration wine making (AGWA-funded research UT1301) research. There was a strong Australian contingent contributing socially and intellectually to the success of the IVAS conference, showcasing the strength of our research contribution. Dr Carew visited wineries and research institutes in Germany, Italy, France and UK to learn about thermovinification practices and research, innovation in winemaking, and to develop a research network in Europe. A highlight was extensive tour and discussion over two days at the Baumann Family’s Schloss Affaltrach Winery (Obersulm, Germany). Herr and Frauline Baumann explained the strengths, limitations and processing of their thermovinification operation, and also shared several winery specific innovations with potential application in Australia. Figure 3 shows one of the Baumann’s thermovinification units with counter-current heat exchanger to pre-heat must, thereby conserving energy. Must is cooled to approximately 45°C by counter-current exchange immediately after thermal treatment , and left to extract at this temperature for a range of time periods, prior to press-off and fermentation in the liquid phase.