Page 17 - Grapevine Jan-Feb 2020
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In The Winery
was the first to purchase DTMA in Australia follow- tent in ACE treated wines or control immediately
ing trials conducted there by Dr Angela Sparrow. after pressing; this suggests that the protein-tannin
More recently the unit has been used in experi- interactions may not explain the increase. Further
ments by several researchers from the University characterization of the proteins is ongoing.
of Adelaide. Trials have been conducted as well in
California during the 2019 vintage which will be Given the promising results the work was repeat-
reported in the future. ed in 2019. As this work moves forward the group
will be looking into impacts on wine volatiles, the
Using ACE to Improve consistency of treatment impacts on Chambourcin
Chambourcin Tannins in Missouri and potentially other interspecific hybrids. As well,
studies continue into the underlying mechanism for
Interspecific hybrid wines are generally much the dramatic increase found in the 2018 results.
lower than vinifera in final tannin content. This is
in spite of some hybrid grapes having appreciable Conclusion
tannins in their skin and seeds. Several studies have
pointed to hybrids as having trouble with tannin Giacomo Della Toffola believes that the ACE pro-
extraction and retention during winemaking. cess achieved with DTMA will be a “revolution in
winemaking”, his impression when he first viewed
This has led researchers at the University of the results of ACE research.
Missouri in the U.S. to investigate the effica-
cy of ACE treatment on cv. Chambourcin. Alex Interestingly Della Toffola has been awarded an
Fredrickson, PhD. student in Misha Kwasniewski’s esteemed Innovation Award in Winemaking at the
lab, presented preliminary results of the study at 2019 SIMEI Winemaking exhibition in Milano Italy.
the 2019 Eastern Section of the American Society of
Enology and Viticulture. Alex found that ACE treat- Continuing research has shown that ACE/DTMA
ment at crush and immediately before pressing can considerably save winemaking costs, some of
substantially increased final tannin concentration which are accentuated by vintage compression and
in the wines versus control, in measurements made climate change. Earlier research by Angela Sparrow
6-months after pressing, as measured by Adams- has shown that following ACE treatment, red wine
Harbertson assay. ferments can be taken off skins after only three
days, thus allowing more use of specialized red
ACE at crush yielded 146 mg/L catechin equiva- wine fermenters and with savings in cellar labor.
lents (CE), ACE 24 hours to pressing was 118 mg/L Early results with DTMA have shown encouraging
CE, whereas control was only 47 mg/L CE. ACE at results with aromatic white wines.
crushing represents a massive 310% increase in
tannin! This work was part of a larger investiga- For further information about ACE contact Angela
tion that included looking into exogenous tannin Sparrow (angela@vinventive.com) or Richard
addition retention as well as tannin protein inter- Smart (richard@smartvit.com.au); for DTMA
actions. The ACE treated wines were similar in con- contact www.dellatoffola.us
centration to a massive exogenous tannin addition
of 1400mg/l at either 20° Brix (1-day after inocula- 1. Dr Richard Smart: Smart Viticulture, Greenvale,
tion) or later at 5° Brix. Vic., Australia; vinedoctor@smartvit.com.au
These results suggest that ACE treatment either 2. Dr Misha Kwasniewski: Grape and Wine
released a large enough amount of tannin to over- Institute, University of Missouri, Columbia, MO,
come whatever factor is causing poor retention of 65211, USA. kwasniewskim@missouri.edu
exogenous additions, or alternatively that the ACE
treatment somehow is mediating the problem. No 3. Alex Fredickson & Dr Angela Sparrow:
differences were found between total protein con- Vintessential, Laguna, Tas., Australia
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