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By October 19, 2017 0 Comments Read More →

The Synergistic Actions of Enzymes and Tannins in Winemaking

By Branden Hamby

“Not all tannins are the same,” explains Dr. Peter Salamone. “There are fermentation tannins, cellaring tannins, and finishing tannins that all add something different to the wine’s flavor profile and structure. The same can be said for enzymes.” 

Dr. Peter Salamone is the Technical Manager at Laffort USA. He has 14 years of diverse experience in wine production, laboratory management and research settings with E&J Gallo Winery and Diageo Chateau & Estate Wines. He has in depth biotechnology research experience in molecular biosciences, including microbiology, molecular biology, enzymology and genetics, making him a valuable technical resource.

The Applied Research Committee by Laffort has been collaborating with Dr. Salomone to run tannin and enzyme trials. The committee is composed of over 40-member wineries throughout California, Oregon, and Washington. The trials focused on the use of tannins and enzymes synergistically to maximize color extraction and improve stability. They used enzymes and tannins versus traditional methods such as cold soaking and then measured the results.

“It is all about the synergy,” continues Salamone. “Most people think that the effects each product has on the wine is only additive, but it is actually the synergy between the enzymes and tannins that really brings out the potential of the wine.”

Dr. Peter Salamone is moderating the session on “Synergistic Action of Enzymes and Tannins in Winemaking” during the winemaking process at the upcoming 2017 WIN Expo Trade Show and Conference taking place at the Sonoma County Fairgrounds in Santa Rosa, CA on November 30th.

The trials included testing the control and experimental samples at six and twelve months. Quantitative data on the levels of total tannins and anthocyanins, as well as qualitative sensory data from the trial will be presented at the expo.

The session will be going over the differences between specific tannins and enzymes. It will also be addressing some concerns about the use of tannins and enzymes during the winemaking process including specific examples of fixing “problem fruit,” as well as the perception that the addition of tannins makes the wine become too astringent.

For more information and registration, go to wineindustryexpo.com.

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