WINETECH Technical Yearbook 2019

LESSONS FROM PROVENCE FOR THE MAKING OF ROSÉ WINES

of the skins will liberate more phenolic compounds into the juice. In Provence a press, which together with enzyme additions promote the juice yield and the liberation of aroma precursors from the skins without mechanical action, is preferred. The ideal is to gain as much as possible of the precursors as quickly as possible to limit potential oxygen uptake and the extraction of phenolic compounds. If this is not done, strawberry and raspberry fruit flavours can be obtained, but delicate flavours like flowers, white

peach, grapefruit and passion fruit will not be obtained. The press cycle of the skins is also important. The application of sparkling wine press cycles minimises the press rotation and increases the pressure gradually, without decreasing the pressure between press fractions. This limits oxidation during pressing. The use of dry ice in the grapes ensures that an inert atmosphere is created. The removal of phenolic acids will prevent a change in colour and the oxidation of the

The international consumption of rosé wines has increased by 8% over the past 10 years. France is presently producing almost a third of it. The Provence province in south-east France produces 42% of it. Producers have also learned that consumers require more vegan or vegetarian-friendly wines. Provence producers have also had to adjust to comply with this. The first question is whether a premium quality rosé wine, which is vegan or vegetarian friendly, can be made. It can be done by replacing the previous use of casein and PVPP to limit the uptake of phenols with potato protein (patatin) or pea protein in combination with PVPP. It is important to apply all the winemaking processes from the harvest of the grapes correctly to make a premium rosé. It includes especially the correct management to limit CHARL THERON: Private consultant KEYWORDS: Provence, rosé wines. OCTOBER 2019

the oxidation of phenols. If the phenols are not removed, browning of the wine can occur, important volatile aromas can be oxidised and antioxidants, which have to prevent oxidation can be scavenged. It is ideal to hand pick grapes during the night, which will limit the grape damage and consequently limit enzymatic oxidation. It is however not always practical, which makes it important to manage the different juice fractions correctly. Hand picking can still be used and the grapes must preferably be cooled to limit enzymatic oxidation. If mechanical harvesting is however used, the juice fractions of the undamaged berries in the hopper can be separated from the other juice fractions. If a juice fraction is heavily oxidised, a spectrum of fining agents at a high dosage will be required if animal-based fining agents like casein and gelatine cannot be used. Increased handling and pressing

PHOTO 1. Provence map.