Se Send in the Clones! s! Cl Clonal tasti ting About the - PowerPoint PPT Presentation

Se Send in the Clones! s! Cl Clonal tasti ting

About the Project • Evaluating the impact of different Sauv blanc clones on wine style • FPS 01 (Clone 01) • FPS 17 (Italy ISV-CPF2) • FPS 18 (LTPS 317) • FPS 25 (Clone 378) • FPS 26 (Napa Heritage Clone) • FPS 27 (Musque Clone 27) SauvignonBlancExperience.com

Juice Data Juice Data Analysis Date Tank/Variety/Blend Brix pH Unit TA (g/L) Malic Acid (mg/L) NOPA 9/8/2018 17SB03FPS01 21.70 3.48 4.15 1628 136 9/8/2018 17SB03FPS17 21.70 3.58 4.67 1681 167 9/2/2018 17SB03FPS18 20.70 3.41 6.02 2571 154 9/2/2018 17SB03FPS25 20.90 3.43 6.48 2504 159 9/8/2018 17SB03FPS26 22.20 3.64 4.81 1771 172 9/8/2018 17SB03FPS27 22.20 3.61 4.29 1864 158 SauvignonBlancExperience.com

Fruit Processing • 50 mg/L Sulfur Dioxide • Direct to Press • Cold settled overnight at 5˚C • Yield 134-135 gallons per ton equivalent • ~35 minute press cycle • Racked • Split to 2 x 13 gallon reps • Yeast = QA23 • Ferment at 15 ˚C until dry (~1 month) SauvignonBlancExperience.com

Clonal wines fermentation curves 17SB03FPS01 25 20 15 ° Brix FPS10-1 10 FPS10-2 5 0 9/7/2017 9/12/2017 9/17/2017 9/22/2017 9/27/2017 17SB03FPS17 Time 25 20 15 ° Brix FPS27-1 10 FPS27-2 5 0 9/7/2017 9/12/2017 9/17/2017 9/22/2017 9/27/2017 -5 SauvignonBlancExperience.com Time

Clonal wines fermentation curves 17SB03FPS18 25 20 15 ° Brix 10 FPS18-1 FPS18-2 5 17SB03FPS25 0 25 9/2/2017 9/7/2017 9/12/2017 9/17/2017 9/22/2017 -5 20 Time 15 ° Brix 10 FPS25-1 FPS25-2 5 0 9/2/2017 9/7/2017 9/12/2017 9/17/2017 9/22/2017 -5 Time SauvignonBlancExperience.com

Clonal wines fermentation curves 17SB03FPS26 25 20 15 ° Brix 10 FPS26-1 FPS26-2 17SB03FPS27 5 25 0 20 9/7/2017 9/12/2017 9/17/2017 9/22/2017 9/27/2017 -5 15 Time ° Brix FPS27-1 10 FPS27-2 5 0 9/7/2017 9/12/2017 9/17/2017 9/22/2017 9/27/2017 -5 Time SauvignonBlancExperience.com

Wine Data Wine Data Residual Sugar Analysis Date Tank/Variety/Blend Alcohol (%) pH Unit TA (g/L) (g/L) Malic Acid (mg/L) Acetic Acid (g/L) 4/5/2018 17SB03FPS01-1 13.94 3.50 4.95 1.26 2698 0.36 4/5/2018 17SB03FPS01-2 13.83 3.43 4.88 1.34 1162 0.36 4/5/2018 17SB03FPS17-1 13.54 3.55 4.49 2.88 1131 0.20 4/5/2018 17SB03FPS17-2 13.64 3.54 4.68 1.59 2569 0.20 4/5/2018 17SB03FPS18-1 13.08 3.36 4.97 0.75 2804 0.25 4/5/2018 17SB03FPS18-2 13.10 3.37 4.80 1.00 2687 0.27 4/5/2018 17SB03FPS25-1 13.08 3.34 5.33 0.56 3097 0.16 4/5/2018 17SB03FPS25-2 13.03 3.31 5.33 0.61 3023 0.17 4/5/2018 17SB03FPS26-1 13.93 3.62 4.35 3.93 2672 0.22 4/5/2018 17SB03FPS26-2 14.01 3.66 4.62 2.30 2930 0.34 4/5/2018 17SB03FPS27-1 13.35 3.59 4.32 2.06 2794 0.21 4/5/2018 17SB03FPS27-2 13.33 3.57 4.31 3.06 2888 0.32 SauvignonBlancExperience.com

Aroma profiles of different clonal Sauv blanc wines Biplot (axes F1 and F2: 62.27 %) 10 • Principal component analysis 8 isoamyl alcohol Vanillin beta-citronellol (PCA) biplot of volatiles nerol beta-demascenone trans-2-hexen-1-ol ethyl acetate isobutanol diacetyl • Grape varietal aroma 6 beta-ionone ethyl butanoate compounds Fermentation aromas 17_A • 4 27_A 26_B isoamyl acetate 2-phenylethyl alcohol ethyl dihydrocinnamate acetoin 17_B ethyl lactate limonene 26_A benzyl alcohol geraniol cis-3-hexen-1-ol ethyl decanoate 27_B 2 F2 (24.41 %) 01_B 01_A 0 acetic acid ethyl octanoate 1-octen-3-ol nerol oxide hexanoic acid phenethyl acetate -2 camphor ethyl hexanoate trans-3-hexen-1-ol hexanol beta-linalool 25_B ethyl-3-methylbutyrate hexyl acetate ethyl-2-methylbutyrate -4 25_A isobutyric acid 18_A alpha-terpinene beta-myrcene nerolidol -6 18_B p-cymene octanoic acid ethyl isobutyrate beta farnnescene -8 -10 -8 -6 -4 -2 0 2 4 6 8 F1 (37.85 %) Active variables Active observations SauvignonBlancExperience.com

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