Embed Size (px)
Citation preview
Doktor-Ingenieur Christian E. BUTZKEAssociate Professor of EnologyDepartment of Food SciencePURDUE UNIVERSITY
[email protected] 1-765-494-6500 www.butzke.com
2006 Purdue–Silicon Valley Symposia
TalesJelly Donuts, Einstein, etc.CA vs. RI vs. IN WinemakingWine and Global WarmingVintage Quality and Neural NetworksWine Shipping and StorageWine Color and CopigmentationCork Taint and Wine Bottle ClosuresIndy International Wine CompetitionPurdue Food Science 470
The wine business
is a cruel and shallow money trench,
a long-stemmed hallway
where thieves and pimps run free
and the weak die like dogs ...
The Wine Business
Hunter Thompson, modified
Prof. Vernon L. Singleton, UC Davis Purdue Outstanding Food Scientist
Introduction
“Wine is far more than just a commodity or just a food.
It contributes to sophisticated dining, enhances and facilitates
social interaction; challenges the senses and the intellect, and makes glad the heart of the moderate and
well-balanced man or woman.”
Eva & Joachim Butzke
Verona, ItalyApril 7, 1962
Introduction
Introduction
Zuse developed and built the first binary digital computer in the world (Z1) in 1936.
The first fully functional program-controlled electromechanical digital computer (Z3) was completed by Zuse in 1941.
Konrad Zuse (1910 – 1995)
The Talking Moose
The Talking Moose
Mac the Bombby Prof. Butzke
Introduction
1965 2005
Prof. Butzke
Introduction
Vi•ti•cul•ture –n.: the cultivation or culture of grapes
Enol•o•gy –n.: a science that deals with wine and wine making
1994
1998
Introduction
Grapes 75%Equipment 10%Barrels 10%Winemaker 5%
Thomas Eddy, 2000In: Wine Marketing
University Press
Wine QualityWine Quality
Introduction
Butzke -- Dr. Butzke
Click to edit Master subtitle style
Click to edit Master title style
20
CA vs. IN 1,200 vs. 36
42
Francia
32California
Iberia
Indiana
Latitude ComparisonLatitude Comparison
WL’s Newest Chambourcin Vineyard
Newest Chambourcin Vineyard, West Lafayette
Newest Chambourcin Vineyard, West Lafayette
World Viticulture
5050ºº
2020ººCC
1010ººCC
1010ººCC
2020ººCC
00ºº
5050ºº
www.clivar.org
Wine and Regional Warming/CoolingSlowing of the Gulf Stream
3000
3500
4000
4500
5000
5500
6000
'90 '91 '92 '93 '94 '95 '96 '97 '98 '99
Central Valley
North Coast
Central Coast
California
Degree Days (55ºF)
Vintage
Californiaand Global Warming
“Santa Maria would become Napa;
St. Helena would become Stockton;
Healdsburg would become Modesto;
and Fresno would become Bakersfield.”
Dr. Gregory Jones, Southern Oregon University
North Coast
3300
3500
3700
3900
4100
4300
4500
'90 '91 '92 '93 '94 '95 '96
California
Vintage
Wine Quality ScoresOakville, Napa Valley
Degree Days (55+ºF)
Artificial Neural NetworksArtificial Neural Networks
Grape JuiceCharacteristics
Yeast/BacteriaCharacteristics
ProcessingParameters
ANN
Chemical Analysis
Sensory Analysis
Fermentation Kinetics
Viti
cult
ure
CloneRootstockWeatherSoil TypeVine SpacingIrrigationFertilizerPest ControlYield Management
Dr. David Block
Neural Network Fit
Grape Growing Conditions Grape Growing Conditions and Vintage Quality Scoresand Vintage Quality Scores
Model FitR = 0.77
(p < 0.001)
Model FitModel FitR = 0.77R = 0.77
((p p < 0.001)< 0.001)
Vintage Year
Qua
lity
Scor
e
D. Block, UC Davis
Monitoring of Wine Shipments
Summer 2000:Atlanta, GAAustin, TXBrooklyn, NYCerritos, CAChicago, ILGlen Rock, NJHouston, TXJacksonville, FLKansas City, MOKingston, NYNew Orleans, LARaleigh, NCTampa, FL
Temperature data loggerTemperature data logger
External ProbeExternal Probe
Model wineModel wine
Data Acquisition
6065707580859095
100-0
8-07
-08-
07-0
8-08
-08-
08-0
8-09
-08-
09-0
8-09
-08-
10-0
8-10
-08-
11-0
8-11
-08-
12-0
8-12
-08-
13-0
8-13
-08-
14-0
8-14
-08-
14-0
8-15
-08-
15-0
8-16
-08-
16-0
8-17
-08-
17
Wine Position in Container
°F
Top
Tail
Nose
Date
60
70
80
90
100
110
120
Heat Exposure en Route
To: Chicago, IL
Red Wine Color
Berry:100% in skin
0% in seeds0% in pulp
Wine:25% Cabernet15% Pinot Noir
Dr. Roger Boulton
Extraction vs. Stability
Anthocyanins
Ripeness Variation/Assessment
Ripeness Variation R. Boulton, UC Davis
@ Veraison = @ Harvest
Brix20.0 - 21.121.1 - 22.122.1 - 23.023.0 - 24.9
Range: 20.0 - 24.9Mean: 22.1 +/- 0.9
Ripeness Variation R. Boulton, UC Davis
Copigmentation
Copigment StackCopigment Stack
Cofactor
Anthocyanin
Anthocyanin
Color and Cofermentation
Photo: Wine Spectator
Photo: Wine Spectator
Pinot Noir/Pinot ?Syrah/Viognier ? Sangiovese/Trebbiano ?Garnacha/Viura ?
Color and Cofermentation
Cap Management TechniqueDoes it matter?
Cap Management
Say NO to Crack!
Alcohol Removal ?
Reverse OsmosisAroma Removal
Ethyldecadienoate 196Oak Lactone 156Vanillin 1524-Ethylphenol 1222-Phenylethanol 122Methoxypyrazine 110Ethylacetate 88Diacetyl 86Molecular SO2 64Acetic acid 60 Ethanol 46CO2 44Water 18
MolecularWeights:
• No Un-Filtration
• No Routine Filtration
How to Unfilter?
Cork Taint & Bottle ClosuresCork Taint & Bottle Closures
2,4,6-TriChloroAnisole
Chemistry:
Sensory:
Musty, moldy, earthy
Threshold: < 5 ng/L
Cork Taint
Chemistry:
Sensory:
ClClCl
OCH3OCHOCH33
ClClClClClCl
The PlumpJack Project 2000-2002
$135+ per bottle!
Indy International Wine Competition
Description: 3-day professional wine judging event (4,000 wines, 100 judges) as part of the IN State Fair.
Audience: Commercial and amateur winemakers and growers.
Impact: Hosting the third largest wine competition in the United States brings publicity, recognition and reputation to IN and its wine industry.
Indy International Wine Competition
FS 470 “Wine Appreciation”320+ Boilermakers per Semester
Enology and Sinology
Establishing China’s Premier Luxury Wine Estate
Enology and Sinology
Enology and Sinology
Join Purdue’s leading experts on Food, Grape and Wine Productionfor a Maymester in Italy and an opportunity to explore and experience
food science and culinary arts, viticulture and enology, and Italian culture, history and policies.
Program InformationThis 2007 Agriculture Study Abroad course is a 3-credit Purdue Maymester (no prerequisites). The program will be primarily offered to undergraduate and graduate students in the College of Agriculture, with special focus on students of food science and horticulture. It is particularly recommended for students who have taken Food Science 470 “Wine Appreciation”. The enrollment is limited to 30 students. Deadline for enrollment is November 30, 2006. A $300 non-refundable deposit is required at sign-up.Approximate cost for the Maymester in Italy is $4,000.
Experiencing the Food, Wine and Culture of Italy
ScheduleThe class will travel to Italy for 16 days between May 14 and 29, 2007. Arriving in Milan, we will travel south towards Rome and head for the Gulf of Naples aboard a chartered bus with a designated driver and tour guide. In our travels through the world’s largest wine producing country, we will visit several vineyards and wineries notably in the Piedmont (Barolo, Barbaresco) and Tuscany (Montepulciano, Montalcino), representative of Italian diversity in artisan wine production and general agriculture. Key stops will include a visit to one of Italy’s leading academic institutions in order to better appreciate Italian food and viticultural research and commercial agricultural practices. Several food manufacturing operations will be visited including Europe's leading fruit and vegetable processor, Italy’s largest food company, and Nestlé’s Culinary R&D Center, to explore the production of gourmet food products from pasta and prosciutto, to balsamic vinegar and chocolate. Exposure to Italian art and culture will be accomplished through visits to historic sites in proximity including: Florence and the Uffizi gallery, the Italian capital Rome, Vatican City and its museum, the Abbey of Montecassino and the ancient city of Pompeii.
Faculty:Dr. Bruce Bordelon Associate Professor of Viticulture (HLA) [email protected]. Christian Butzke Associate Professor of Enology (FS) [email protected]. Mario Ferruzzi Assistant Professor of Food Science (FS) [email protected]
