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Creating Aromatic Rosé Wines!


Rosé wines can be created starting from grape initial ripening to allow for the preservation of the aromatic precursors of these compounds. Therefore, we look to early harvests that favor freshness to express wines with aromatic precursors with a balanced alcohol content to be produced. 

From the very beginning of winemaking, the first factor to take into consideration is oxygen management, so it is very important to use antioxidants, such as AEB AROMAX Gal. This minimizes oxidative activity in red grapes and protects them from the risk of vegetative odors, and a good part of the precursors present in the grapes or musts from oxidation.

As soon as the grapes are collected, an ideal practice for extracting the precursors of thiol aromas and promoting olfactory notes in the wine is press maceration, while adding CO2 to reduce the effect of oxygen on quality. Another practice is partial pre-fermentative maceration of whole grapes at low temperature in bins or tanks at temperatures of about 42 °F for 24 hours. The specific AEB product we suggest using at this stage is AEB ENDOZYM Cat-0, to be added at the filling of the press or in the tank, or just before going into the same if tank maceration is carried out.

 The use of AEB ENDOZYM Cat-0 in maceration has several benefits:

 • Promotes the extraction of juice from the skins and subsequent clarification or flotation, minimizing the extraction of polyphenols, such as catechins, which would adversely affect the color and aromas of the wine;

 • Makes it possible to increase the fraction of the so-called draining must, which, when subjected to proper maceration, retains most of the odor compounds, with a limited cinnamic acid content;

 •Increases the extraction of must even if the press is used without removing the pressure. This practice increases  the production of a high-quality must from the limited presence of lees.

The stability of a rosé wine from a quality point of view relies on the reduction of levels of phenolic acids, present in the skin and within the acid. These compounds, which individually do not pose a problem, can pose a danger when they bind to tartaric acid to produce esters, a reaction that has little negative impact on color but a high impact on aroma. 

Olfactory cleanness and oxidative issues:

A key role in the production of thiolic rosés is played by the purification of enzymes from Cinnammilesterase activity, which is the origin of characteristic Brettanomyces odors such as volatile phenols. Not only that, these compounds, by binding to quinone, promote the appearance of orange, brownish hues, which diminish color quality. Moreover, quinones have the ability to block the aromatic precursors of thiols, and their oxidation creates hydrogen peroxide, oxidizing the thiols in the disulfide form.

Also undermining the qualitative stability is the oxidation of ethanol to ethanal, which combines with SO2, nullifying the antioxidant action. To minimize the level of phenolic acids, which can be found in wine, either in free or combined form, it is recommended to treat freshly mulled musts before clarification or flotation with:

 • Specific clarifiers for polyphenols: POLYGEL W, VE-GEL, VEGA-GEL, MICROCEL, MICROCEL AF

 • Adsorbent bentonites: BENTOGRAN, BENTOGRAN Rapid, MAJORBENTON B

 • Carbons: DECORAN XL

Clarification of thiolic rosé wines with AEB products must be tailored to each must family in the winery and is intended to remove as much as possible of the phenolic compounds that compromise the quality of the finished wine and its shelf life. In this sense, the use of decolorizing carbons is considered to be the most chemically, but also qualitatively impactful. The carbons, in fact, if not dosed correctly can deplete the must of aromatic precursors and compromise their quality. 

 In maximizing thiol-related notes very precise clarification must be carried out bringing the must to fermentation NTU between about 80 and 100. This is the ideal turbidity for thiol formation in varieties where the presence of their precursors is limited. Finally, we recommend adding MICROCEL if during fermentation you realize that the dose used was not sufficient to remove unwanted compounds.

Alcoholic fermentation of thiolic rosés:

To enhance the thiol notes at this stage we suggest using yeasts from the FERMOL line. Specifically: RED BOUQUET, PMD 53, LIME, CANDY (if an amyl note is desired), SAUVIGNON and IPER RFor yeast health and nutrition we have the AEB FERMOPLUS line: INTEGRATEUR 20KD 2.0 or DAP FREE as the first step, and then SAUVIGNON, ROSÉ or RED BERRY.

Numerous trials have also shown how another AEB yeast, LEVULIA Torula, when combined with FERMOPLUS Non Sacch is able to ensure the development of thiol notes. The type of yeast used for enhancing thiol notes is closely related to the definition of must fermentation temperatures (the ideal T range is 57-64 °F) and the nutrient used.

Finally, particularly appreciated in rosés with a thiol profile are hints of grapefruit and lime, notes favored by the use of a new AEB tannin PROTAN LXP. In support of organoleptic and color stability, however, are yeast derivatives rich in glutathione, such as ELEVAGE Glu added at the end of fermentation.

About

Leader in oenology and biotechnologies, AEB S.p.A offers a wide range of products supplying winemakers with the most advanced wine processing and treatment techniques. Result of the most advanced technical-scientific researches, AEB products are unique for their exclusive formulations, geared to fix problems and meet the different needs of the industry.

 

Contact

Contact List

Title Name Email Phone Extension
Central Valley CA Jason Rodriguez jason@aebusa.com 7077389469
Equipment Sean Shuck sean@aebusa.com 7074778856
GM Marco Bertaccini marco@aebusa.com 4158286511
Napa Sonoma Tom Rees tom@aebusa.com 7075018313
South Coast Marisa Webster marisa@aebusa.com 8058357185
North West Klaus Raich klaus@aebusa.com 5096194191
East Coast Richard Jones richard@aebusa.com 9194003358

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AEB USA 111 N Cluff Avenue, Lodi CA United States of America 95240

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