WEBVTT 00:01.133 --> 00:02.866 align:left position:10%,start line:83% size:80% - Welcome, everyone to  00:01.133 --> 00:02.866 align:left position:10%,start line:89% size:80% We  dnesday Nite at the Lab. 00:02.966 --> 00:04.033 align:left position:10%,start line:89% size:80% I'm Tom Zinnen. 00:04.133 --> 00:06.500 align:left position:10%,start line:83% size:80% I work here at the UW-Madison Biotechnology Center. 00:06.600 --> 00:09.500 align:left position:10%,start line:83% size:80% I also work for UW-Extension Cooperative Extension, 00:09.600 --> 00:12.500 align:left position:10%,start line:83% size:80% and on behalf of those folks and our other co-organizers, 00:12.600 --> 00:13.800 align:left position:10%,start line:89% size:80% Wisconsin Public Television, 00:13.900 --> 00:15.500 align:left position:10%,start line:89% size:80% the Wisconsin Alumni Association 00:15.600 --> 00:17.566 align:left position:10%,start line:83% size:80% and the UW-Madison Science Alliance. 00:17.666 --> 00:20.133 align:left position:10%,start line:5% size:80% Thanks again for coming to  00:17.666 --> 00:20.133 align:left position:10%,start line:11% size:80% We  dnesday Nite at the Lab. 00:20.233 --> 00:24.266 align:left position:10%,start line:5% size:80% We do this every Wednesday night, 50 times a year. 00:24.366 --> 00:26.866 align:left position:10%,start line:5% size:80% Tonight, it's my pleasure to introduce to you Nick Smith. 00:26.966 --> 00:29.833 align:left position:10%,start line:5% size:80% He is the brand new enologist here at 00:29.933 --> 00:33.100 align:left position:10%,start line:5% size:80% UW-Madison in the Department of Food Science. 00:33.200 --> 00:35.800 align:left position:10%,start line:5% size:80% He was born in Lionel Lakes, Minnesota, 00:35.900 --> 00:39.066 align:left position:10%,start line:5% size:80% and went to the University of Minnesota for his 00:39.166 --> 00:42.433 align:left position:10%,start line:5% size:80% undergraduate on the Minneapolis campus. 00:42.533 --> 00:47.533 align:left position:10%,start line:5% size:80% Then he got his enology training at Oregon State University, 00:47.633 --> 00:50.266 align:left position:10%,start line:5% size:80% worked for a couple of years in California, 00:50.366 --> 00:52.166 align:left position:10%,start line:5% size:80% came back to the Twin Cities 00:52.266 --> 00:55.033 align:left position:10%,start line:5% size:80% to get a master's degree in food science 00:55.133 --> 00:57.433 align:left position:10%,start line:5% size:80% on the St. Paul campus, and then in April came 00:57.533 --> 01:00.066 align:left position:10%,start line:5% size:80% to Madison to be, as far as I know, 01:00.166 --> 01:05.033 align:left position:10%,start line:5% size:80% the first dedicated enologist here at UW-Madison. 01:05.133 --> 01:07.233 align:left position:10%,start line:83% size:80% I think it's a great time to be thinking about 01:07.333 --> 01:10.133 align:left position:10%,start line:83% size:80% grapes and wine here in Wisconsin. 01:10.233 --> 01:13.333 align:left position:10%,start line:83% size:80% Please join me in welcoming Nick Smith 01:13.433 --> 01:15.000 align:left position:10%,start line:89% size:80% toWednesday Nite at the Lab. 01:15.100 --> 01:17.066 align:left position:10%,start line:89% size:80% (Applause) 01:20.833 --> 01:22.700 align:left position:10%,start line:83% size:80% - Thanks, Tom. Good evening. 01:22.800 --> 01:24.200 align:left position:10%,start line:83% size:80% Happy you all could come out tonight 01:24.300 --> 01:27.266 align:left position:10%,start line:83% size:80% and talk about some Wisconsin wine. 01:27.366 --> 01:29.366 align:left position:10%,start line:83% size:80% Occasionally I have a little trouble switching 01:29.466 --> 01:31.800 align:left position:10%,start line:83% size:80% to Wisconsin since for so many years I said Minnesota. 01:31.900 --> 01:33.400 align:left position:10%,start line:89% size:80% (Laughter) 01:33.500 --> 01:37.033 align:left position:10%,start line:83% size:80% Forgive me if I make a little slip up there. 01:38.833 --> 01:42.666 align:left position:10%,start line:83% size:80% As Tom mentioned, I am the first dedicated 01:42.766 --> 01:45.266 align:left position:10%,start line:83% size:80% enologist here at University of Wisconsin, 01:45.366 --> 01:48.233 align:left position:10%,start line:83% size:80% part of the brand new Fermentation Sciences program, 01:48.333 --> 01:50.200 align:left position:10%,start line:83% size:80% which I will introduce shortly here. 01:50.300 --> 01:52.433 align:left position:10%,start line:83% size:80% Kind of a rundown of what we'll talk about tonight. 01:52.533 --> 01:54.533 align:left position:10%,start line:83% size:80% I'm going to introduce myself a little bit, although 01:54.633 --> 01:56.533 align:left position:10%,start line:83% size:80% Tom did a very good job of that already, 01:56.633 --> 01:58.900 align:left position:10%,start line:83% size:80% as well as the new program and the new project 01:59.000 --> 02:01.766 align:left position:10%,start line:83% size:80% that we have going here at the University of Wisconsin. 02:01.866 --> 02:04.266 align:left position:10%,start line:83% size:80% We'll talk a little bit about Wisconsin grape 02:04.366 --> 02:07.533 align:left position:10%,start line:83% size:80% and wine history, move on to some industry statistics, 02:07.633 --> 02:10.633 align:left position:10%,start line:77% size:80% and then kind of go into discussions of cold climate grapes, 02:10.733 --> 02:12.933 align:left position:10%,start line:83% size:80% what makes them unique, how those 02:13.033 --> 02:15.533 align:left position:10%,start line:83% size:80% uniquenesses impact wine production 02:15.633 --> 02:18.033 align:left position:10%,start line:83% size:80% and what I study and research and work with the 02:18.133 --> 02:21.433 align:left position:10%,start line:83% size:80% industry on improving, talking about a bit about 02:21.533 --> 02:22.966 align:left position:10%,start line:83% size:80% quality and what that really means, 02:23.066 --> 02:25.700 align:left position:10%,start line:83% size:80% and then talking about the research that we have 02:25.800 --> 02:27.566 align:left position:10%,start line:83% size:80% going on here at the University of Wisconsin, 02:27.666 --> 02:29.666 align:left position:10%,start line:83% size:80% both of what I'm doing and a bit of what the 02:29.766 --> 02:31.266 align:left position:10%,start line:83% size:80% horticulture department is doing as well 02:31.366 --> 02:35.433 align:left position:10%,start line:83% size:80% as the genetics department here, right above us actually. 02:35.533 --> 02:37.900 align:left position:10%,start line:5% size:80% So it's a brand new position. 02:38.000 --> 02:40.700 align:left position:10%,start line:5% size:80% I started March 28th. 02:40.800 --> 02:42.700 align:left position:10%,start line:5% size:80% So I've only been here a few months. 02:42.800 --> 02:46.200 align:left position:10%,start line:5% size:80% So it's part of the Fermentation Sciences program. 02:46.300 --> 02:49.433 align:left position:10%,start line:5% size:80% Dr. Jim Steele is the chair of that program. 02:49.533 --> 02:53.266 align:left position:10%,start line:83% size:80% We're getting that started so I'm basically 02:53.366 --> 02:55.266 align:left position:10%,start line:83% size:80% the first employee of that program as well. 02:55.366 --> 02:57.233 align:left position:10%,start line:83% size:80% So they're doing a lot of research on beer 02:57.333 --> 02:58.766 align:left position:10%,start line:89% size:80% and wine production up there. 02:58.866 --> 03:01.100 align:left position:10%,start line:83% size:80% What makes this interesting is this position 03:01.200 --> 03:05.033 align:left position:10%,start line:83% size:80% was started by an initiative from the industry itself. 03:05.133 --> 03:06.633 align:left position:10%,start line:89% size:80% It is not a university based, 03:06.733 --> 03:09.733 align:left position:10%,start line:83% size:80% they did not sponsor it initially. 03:09.833 --> 03:12.366 align:left position:10%,start line:83% size:80% The Wisconsin Vintners Association, along 03:12.466 --> 03:14.100 align:left position:10%,start line:83% size:80% with the Wisconsin Winery Association, 03:14.200 --> 03:16.166 align:left position:10%,start line:83% size:80% the Wisconsin Grape Growers Association, 03:16.266 --> 03:17.700 align:left position:10%,start line:89% size:80% got together, teamed up, 03:17.800 --> 03:20.000 align:left position:10%,start line:83% size:80% and wrote a grant to fund this position. 03:20.100 --> 03:22.100 align:left position:10%,start line:83% size:80% And we got funding for several years 03:22.200 --> 03:23.800 align:left position:10%,start line:89% size:80% to get the position started. 03:23.900 --> 03:25.166 align:left position:10%,start line:83% size:80% What's fascinating about this from my 03:25.266 --> 03:27.600 align:left position:10%,start line:83% size:80% perspective, having worked in other states in 03:27.700 --> 03:29.400 align:left position:10%,start line:83% size:80% the industry, is that the first one on there 03:29.500 --> 03:32.166 align:left position:10%,start line:83% size:80% is the Amateur Wine Association out of Milwaukee. 03:32.266 --> 03:34.600 align:left position:10%,start line:83% size:80% So to have an amateur wine association be one 03:34.700 --> 03:36.600 align:left position:10%,start line:83% size:80% of the biggest supporters and proponents of 03:36.700 --> 03:38.666 align:left position:10%,start line:83% size:80% our program I think is pretty amazing. 03:38.766 --> 03:40.366 align:left position:10%,start line:83% size:80% And they've been very helpful in getting 03:40.466 --> 03:42.866 align:left position:10%,start line:89% size:80% this all started and organized. 03:42.966 --> 03:45.133 align:left position:10%,start line:83% size:80% So the position itself main focus is on 03:45.233 --> 03:47.100 align:left position:10%,start line:83% size:80% improving the quality of Wisconsin wine. 03:47.200 --> 03:49.533 align:left position:10%,start line:83% size:80% So my main objectives are to go out, 03:49.633 --> 03:52.300 align:left position:10%,start line:83% size:80% meet with wineries, address quality concerns, 03:52.400 --> 03:55.666 align:left position:10%,start line:83% size:80% do analysis, as well as formulate research to 03:55.766 --> 03:59.800 align:left position:10%,start line:83% size:80% help improve the overall quality of Wisconsin wine and grapes. 03:59.900 --> 04:02.000 align:left position:10%,start line:89% size:80% My background, as Tom mentioned, 04:02.100 --> 04:03.833 align:left position:10%,start line:83% size:80% is I originally got my undergraduate degree in 04:03.933 --> 04:05.933 align:left position:10%,start line:83% size:80% finance and marketing from the University of 04:06.033 --> 04:08.666 align:left position:10%,start line:83% size:80% Minnesota's Carlson School of Management, 04:08.766 --> 04:12.966 align:left position:10%,start line:83% size:80% ended up continuing on in food science for a while. 04:13.066 --> 04:15.733 align:left position:10%,start line:83% size:80% During that time, I spent a year at Oregon State 04:15.833 --> 04:18.866 align:left position:10%,start line:83% size:80% studying food science, finished up that year, 04:18.966 --> 04:21.633 align:left position:10%,start line:83% size:80% and the headed south into California where 04:21.733 --> 04:24.800 align:left position:10%,start line:83% size:80% I started an internship a year ago, 04:24.900 --> 04:27.400 align:left position:10%,start line:89% size:80% 10 years ago in August of 2015. 04:27.500 --> 04:30.400 align:left position:10%,start line:83% size:80% That's when I kind of got full on into wine. 04:30.500 --> 04:33.166 align:left position:10%,start line:83% size:80% So I worked at a facility that used to be owned 04:33.266 --> 04:35.466 align:left position:10%,start line:83% size:80% by Ste. Michelle Wine Estates out of Hopland, California. 04:35.566 --> 04:37.433 align:left position:10%,start line:83% size:80% Finished my internship there and got a job, 04:37.533 --> 04:38.933 align:left position:10%,start line:83% size:80% position at Beringer Vineyards working as a 04:39.033 --> 04:42.433 align:left position:10%,start line:83% size:80% wine chemist doing lots of lab analysis. 04:42.533 --> 04:44.666 align:left position:10%,start line:89% size:80% Before I actually went out west, 04:44.766 --> 04:47.666 align:left position:10%,start line:83% size:80% I actually did research at the University of 04:47.766 --> 04:50.833 align:left position:10%,start line:83% size:80% Minnesota for the enologist who was there. 04:50.933 --> 04:52.566 align:left position:10%,start line:83% size:80% She informed me that there was a position 04:52.666 --> 04:54.566 align:left position:10%,start line:83% size:80% opening up at the University of Minnesota, 04:54.666 --> 04:56.266 align:left position:10%,start line:83% size:80% applied for that position, and eventually moved 04:56.366 --> 04:59.366 align:left position:10%,start line:83% size:80% back to the University of Minnesota about 2006 04:59.466 --> 05:01.233 align:left position:10%,start line:83% size:80% to do research wine production there. 05:01.333 --> 05:02.800 align:left position:10%,start line:89% size:80% I was the research winemaker 05:02.900 --> 05:05.433 align:left position:10%,start line:83% size:80% and wine analyst for the breeding program. 05:07.200 --> 05:09.533 align:left position:10%,start line:83% size:80% Briefly between here and University of 05:09.633 --> 05:11.433 align:left position:10%,start line:83% size:80% Minnesota I did go back and do commercial 05:11.533 --> 05:13.166 align:left position:10%,start line:83% size:80% wine production and cider production at Four 05:13.266 --> 05:16.000 align:left position:10%,start line:83% size:80% Daughters Winery and Vineyard down in Rochester, Minnesota. 05:16.100 --> 05:17.600 align:left position:10%,start line:83% size:80% And then when this position opened up, 05:17.700 --> 05:21.600 align:left position:10%,start line:83% size:80% I applied and accepted and shortly thereafter moved here. 05:21.700 --> 05:24.166 align:left position:10%,start line:83% size:80% So it was a very quick succession. 05:25.700 --> 05:28.166 align:left position:10%,start line:83% size:80% Before we talk about Wisconsin wine history, 05:28.266 --> 05:30.600 align:left position:10%,start line:83% size:80% we're all here tonight so I'm assuming 05:30.700 --> 05:32.166 align:left position:10%,start line:89% size:80% most of you are wine consumers. 05:32.266 --> 05:34.366 align:left position:10%,start line:83% size:80% Is that correct? (Laughter) 05:34.466 --> 05:36.700 align:left position:10%,start line:83% size:80% All right, so, next question is, how many of you 05:36.800 --> 05:40.433 align:left position:10%,start line:83% size:80% are actually avid consumers of Wisconsin wine? 05:40.533 --> 05:42.633 align:left position:10%,start line:89% size:80% A very good show of hands. 05:42.733 --> 05:44.766 align:left position:10%,start line:83% size:80% Great. I ask those questions in Minnesota 05:44.866 --> 05:46.633 align:left position:10%,start line:83% size:80% and don't always get the same response. 05:46.733 --> 05:48.233 align:left position:10%,start line:89% size:80% So that's good. 05:48.333 --> 05:51.400 align:left position:10%,start line:83% size:80% They've been growing grapes for quite a long 05:51.500 --> 05:54.200 align:left position:10%,start line:83% size:80% time on some level in Wisconsin since the 05:54.300 --> 05:58.066 align:left position:10%,start line:83% size:80% 1840s when Agoston started the vineyard not 05:58.166 --> 06:00.733 align:left position:10%,start line:77% size:80% far north of here, what eventually would become Wollersheim. 06:00.833 --> 06:04.166 align:left position:10%,start line:83% size:80% And the first commercial winery in the state started in 1867. 06:04.266 --> 06:06.566 align:left position:10%,start line:83% size:80% So we're going on close to 50 years 06:06.666 --> 06:08.066 align:left position:10%,start line:89% size:80% of having commercial wine 06:08.166 --> 06:10.533 align:left position:10%,start line:83% size:80% production in the state of Wisconsin. 06:10.633 --> 06:11.933 align:left position:10%,start line:89% size:80% Wollersheim started in 1972. 06:12.033 --> 06:13.466 align:left position:10%,start line:83% size:80% They're prominent because they are 06:13.566 --> 06:15.600 align:left position:10%,start line:83% size:80% the largest winery here in Wisconsin. 06:15.700 --> 06:19.166 align:left position:10%,start line:83% size:80% There's been several viticulture areas that have 06:19.266 --> 06:21.200 align:left position:10%,start line:83% size:80% been named and established in Wisconsin 06:21.300 --> 06:22.866 align:left position:10%,start line:83% size:80% viticulture areas are areas recognized by the 06:22.966 --> 06:25.000 align:left position:10%,start line:83% size:80% federal government for having very specific 06:25.100 --> 06:29.100 align:left position:10%,start line:83% size:80% wine growing, grape growing characteristics. 06:29.200 --> 06:31.233 align:left position:10%,start line:83% size:80% So it's good for marketing and differentiation of 06:31.333 --> 06:34.766 align:left position:10%,start line:83% size:80% the wineries and grapes grown in those areas. 06:34.866 --> 06:36.900 align:left position:10%,start line:5% size:80% University of Wisconsin didn't really start 06:37.000 --> 06:38.566 align:left position:10%,start line:5% size:80% getting into grape research probably around 06:38.666 --> 06:42.066 align:left position:10%,start line:5% size:80% 2000, 2005, 2008 when they started 06:42.166 --> 06:44.766 align:left position:10%,start line:5% size:80% establishing vineyards at the agricultural 06:44.866 --> 06:47.066 align:left position:10%,start line:5% size:80% research sites around the state, 06:47.166 --> 06:50.433 align:left position:10%,start line:5% size:80% one of which is over here in west Madison. 06:50.533 --> 06:53.933 align:left position:10%,start line:5% size:80% And then in 2015, just shortly not long ago, 06:54.033 --> 06:55.633 align:left position:10%,start line:5% size:80% that's when I came on board. 06:55.733 --> 06:57.933 align:left position:10%,start line:5% size:80% So that's kind of the history of Wisconsin wine. 06:58.033 --> 06:59.933 align:left position:10%,start line:5% size:80% A little bit of statistics. 07:00.033 --> 07:01.966 align:left position:10%,start line:5% size:80% Currently, there are actually about 110 wineries 07:02.066 --> 07:04.266 align:left position:10%,start line:5% size:80% licensed in the state of Wisconsin. 07:04.366 --> 07:06.200 align:left position:10%,start line:83% size:80% So you can see from several years ago, that's 07:06.300 --> 07:09.033 align:left position:10%,start line:83% size:80% quite an increase of over 20 wineries. 07:09.133 --> 07:12.033 align:left position:10%,start line:83% size:80% We're growing roughly five to 10 wineries every single year. 07:12.133 --> 07:16.033 align:left position:10%,start line:83% size:80% That's been consistent for the last five or 10 years. 07:16.133 --> 07:19.066 align:left position:10%,start line:83% size:80% Up to probably 700-plus acres of grapes. 07:19.166 --> 07:20.733 align:left position:10%,start line:83% size:80% I would say probably more than that. 07:20.833 --> 07:22.700 align:left position:10%,start line:83% size:80% It's a little hard to get a good estimate since a 07:22.800 --> 07:25.533 align:left position:10%,start line:83% size:80% lot of small growers don't report how many acres they have. 07:25.633 --> 07:28.466 align:left position:10%,start line:83% size:80% You can see in the last 13 years, they've more 07:28.566 --> 07:30.333 align:left position:10%,start line:89% size:80% than doubled the size and number 07:30.433 --> 07:32.166 align:left position:10%,start line:83% size:80% of grapes grown here in Wisconsin. 07:33.333 --> 07:35.600 align:left position:10%,start line:83% size:80% The five largest wineries are Wollersheim, Door 07:35.700 --> 07:39.700 align:left position:10%,start line:83% size:80% 44, Parallel 44, which are the same business, 07:39.800 --> 07:43.366 align:left position:10%,start line:83% size:80% Danzinger Vineyards, Door Peninsula and Elmaro. 07:43.466 --> 07:45.400 align:left position:10%,start line:83% size:80% A couple wineries that I've kind of gotten into 07:45.500 --> 07:48.233 align:left position:10%,start line:83% size:80% recently are Dancing Dragonfly and Villa Bellezza. 07:48.333 --> 07:50.966 align:left position:10%,start line:83% size:80% I think those will probably move into the top 07:51.066 --> 07:53.333 align:left position:10%,start line:89% size:80% five here pretty soon. 07:53.433 --> 07:55.333 align:left position:10%,start line:83% size:80% We should be proud of some of our wineries, 07:55.433 --> 07:56.800 align:left position:10%,start line:89% size:80% particularly Wollersheim Winery. 07:56.900 --> 07:58.500 align:left position:10%,start line:83% size:80% It's one of the largest independent held 07:58.600 --> 08:00.700 align:left position:10%,start line:89% size:80% wineries outside of California, 08:00.800 --> 08:02.966 align:left position:10%,start line:89% size:80% including Oregon and Washington. 08:03.066 --> 08:04.866 align:left position:10%,start line:89% size:80% So I think it's about 13th. 08:04.966 --> 08:07.900 align:left position:10%,start line:83% size:80% They're producing 100,000 cases, roughly, every year. 08:12.566 --> 08:14.866 align:left position:10%,start line:83% size:80% We'll talk a bit about cold climate grapes. 08:14.966 --> 08:16.566 align:left position:10%,start line:83% size:80% Some of you are probably familiar 08:16.666 --> 08:18.566 align:left position:10%,start line:89% size:80% with these particular varieties. 08:18.666 --> 08:20.266 align:left position:10%,start line:83% size:80% Worked a lot with these varieties 08:20.366 --> 08:22.266 align:left position:10%,start line:83% size:80% when I was at the University of Minnesota. 08:22.366 --> 08:24.833 align:left position:10%,start line:83% size:80% Marquette had just gotten introduced when I started there. 08:24.933 --> 08:27.300 align:left position:10%,start line:83% size:80% So I'm probably one of the few people who has 08:27.400 --> 08:29.866 align:left position:10%,start line:83% size:80% the most experience of actually producing that grape. 08:31.666 --> 08:33.733 align:left position:10%,start line:83% size:80% So the cold climate grapes, these hybrids, 08:33.833 --> 08:36.633 align:left position:10%,start line:83% size:80% they're an interspecific cross between either 08:36.733 --> 08:39.900 align:left position:10%,start line:83% size:80% Vitis labrusca or Vitis riparia and 08:40.000 --> 08:42.233 align:left position:10%,start line:83% size:80% the typical wine grapes of Vitis vinifera. 08:42.333 --> 08:44.033 align:left position:10%,start line:83% size:80% Vitis vinifera are your Chardonnays, 08:44.133 --> 08:46.666 align:left position:10%,start line:83% size:80% your Merlots, and your Cabernets. 08:46.766 --> 08:49.566 align:left position:10%,start line:83% size:80% Vitis riparia is also known as river grapes since 08:49.666 --> 08:51.200 align:left position:10%,start line:83% size:80% that's where it predominately grows are in 08:51.300 --> 08:55.333 align:left position:10%,start line:89% size:80% rivers along the riverbanks. 08:55.433 --> 08:58.900 align:left position:10%,start line:83% size:80% Very small berries, small clusters, dark juice, 08:59.000 --> 09:02.200 align:left position:10%,start line:83% size:80% high acid, very high sugar, herbaceous flavor. 09:02.300 --> 09:04.833 align:left position:10%,start line:83% size:80% I talk about these characteristics because a lot 09:04.933 --> 09:07.033 align:left position:10%,start line:83% size:80% of this genetics get carried over into our other 09:07.133 --> 09:09.066 align:left position:10%,start line:83% size:80% varieties that we're trying to grow now. 09:09.166 --> 09:11.866 align:left position:10%,start line:83% size:80% These are the type of things that we have to 09:11.966 --> 09:16.066 align:left position:10%,start line:83% size:80% learn how to handle when we try to make these into wine. 09:16.166 --> 09:18.766 align:left position:10%,start line:83% size:80% On the other side there's labrusca varieties 09:18.866 --> 09:20.966 align:left position:10%,start line:83% size:80% which tend to be a little bit lower in sugar, but 09:21.066 --> 09:23.666 align:left position:10%,start line:83% size:80% they have a very specific flavor profile. 09:23.766 --> 09:26.766 align:left position:10%,start line:83% size:80% The University of Minnesota has relied a lot on 09:26.866 --> 09:30.233 align:left position:10%,start line:83% size:80% Vitis riparia for its cold climate genetics. 09:30.333 --> 09:32.366 align:left position:10%,start line:83% size:80% Whereas, Elmer Swenson, who I'll mention again here 09:32.466 --> 09:37.466 align:left position:10%,start line:83% size:80% shortly, since he's a Wisconsin based grape breeder, he 09:37.566 --> 09:38.933 align:left position:10%,start line:89% size:80% used a lot of labrusca based. 09:39.033 --> 09:41.566 align:left position:10%,start line:83% size:80% When we think of hybrids we think of them in kind of one 09:41.666 --> 09:43.666 align:left position:10%,start line:83% size:80% general camp, but there's really two sort of separate 09:43.766 --> 09:46.500 align:left position:10%,start line:89% size:80% angles that they can take. 09:46.600 --> 09:48.333 align:left position:10%,start line:89% size:80% And the challenges that they 09:48.433 --> 09:50.533 align:left position:10%,start line:83% size:80% present aren't quite all the same. 09:50.633 --> 09:53.666 align:left position:10%,start line:83% size:80% So you can see the Vitis riparia is grown pretty much 09:53.766 --> 09:56.300 align:left position:10%,start line:83% size:80% native throughout the Upper Midwest 09:56.400 --> 09:59.533 align:left position:10%,start line:83% size:80% and Canada and down into even Texas. 09:59.633 --> 10:02.000 align:left position:10%,start line:83% size:80% You can see from this picture maybe 10:02.100 --> 10:07.066 align:left position:10%,start line:83% size:80% just how tiny and scraggly those grape clusters are. 10:07.166 --> 10:08.966 align:left position:10%,start line:83% size:80% So they're kind of hard to deal with. 10:09.066 --> 10:10.966 align:left position:10%,start line:83% size:80% Very tiny berries. Lots of pigment. 10:11.066 --> 10:12.933 align:left position:10%,start line:89% size:80% It takes a lot of picking to get 10:13.033 --> 10:15.033 align:left position:10%,start line:83% size:80% any real production out of those. 10:16.200 --> 10:20.333 align:left position:10%,start line:83% size:80% So, in terms of breeding and varieties you might see here 10:20.433 --> 10:23.700 align:left position:10%,start line:83% size:80% in the Wisconsin market, MarÈchal Foch and LÈon Millot... 10:27.233 --> 10:30.266 align:left position:10%,start line:83% size:80% are things that are grown quite a bit here in the 10:30.366 --> 10:32.033 align:left position:10%,start line:89% size:80% southeastern part of Wisconsin. 10:32.133 --> 10:33.733 align:left position:10%,start line:83% size:80% Wollersheim grows a lot of these. 10:33.833 --> 10:36.300 align:left position:10%,start line:83% size:80% Botham Vineyard grows both of these pretty extensively. 10:36.400 --> 10:40.133 align:left position:10%,start line:83% size:80% And they've been around since 1910 or in the 1910s 10:40.233 --> 10:43.033 align:left position:10%,start line:83% size:80% when a French breeder named Eugene Kuhlmann 10:43.133 --> 10:44.500 align:left position:10%,start line:89% size:80% produced those varieties, 10:44.600 --> 10:46.066 align:left position:10%,start line:83% size:80% and they've been very popular ever since. 10:46.166 --> 10:50.233 align:left position:10%,start line:83% size:80% They're kind of the basis for cold climate wine production. 10:50.333 --> 10:54.666 align:left position:10%,start line:83% size:80% And in Minnesota and north and west of here, they don't 10:54.766 --> 10:56.566 align:left position:10%,start line:89% size:80% grow as well as they do here. 10:56.666 --> 10:59.833 align:left position:10%,start line:83% size:80% So other breeders, including the University of Minnesota, 10:59.933 --> 11:02.433 align:left position:10%,start line:83% size:80% have been working on trying to improve on those 11:02.533 --> 11:04.266 align:left position:10%,start line:83% size:80% and create other varieties that are better 11:04.366 --> 11:06.400 align:left position:10%,start line:89% size:80% suited for these climates. 11:06.500 --> 11:07.900 align:left position:10%,start line:83% size:80% The University of Minnesota has been working 11:08.000 --> 11:12.033 align:left position:10%,start line:83% size:80% on grapes for a very long period of time, 11:12.133 --> 11:14.633 align:left position:10%,start line:83% size:80% started breeding roughly in 1905, 11:14.733 --> 11:17.700 align:left position:10%,start line:83% size:80% and started coming out with their first round of grapes 11:17.800 --> 11:21.366 align:left position:10%,start line:83% size:80% that they released in about 1944. 11:21.466 --> 11:23.333 align:left position:10%,start line:83% size:80% I highlighted Bluebell there since that's one 11:23.433 --> 11:26.800 align:left position:10%,start line:83% size:80% you occasionally do see wineries producing in the wine. 11:26.900 --> 11:29.566 align:left position:10%,start line:83% size:80% I don't know if the other three really even exist anymore. 11:29.666 --> 11:32.066 align:left position:10%,start line:83% size:80% I think they might actually be extinct. 11:32.166 --> 11:35.333 align:left position:10%,start line:83% size:80% But the initial emphasis of the program 11:35.433 --> 11:38.600 align:left position:10%,start line:83% size:80% was on table grapes, juice, jelly production. 11:38.700 --> 11:40.733 align:left position:10%,start line:83% size:80% It wasn't until about the '70s or '80s when 11:40.833 --> 11:43.100 align:left position:10%,start line:83% size:80% they actually shift focus and put more energy 11:43.200 --> 11:45.900 align:left position:10%,start line:83% size:80% and effort into actually wine grape production. 11:46.000 --> 11:48.600 align:left position:10%,start line:83% size:80% Their first wine grape was released in '96 called-- 11:48.700 --> 11:50.933 align:left position:10%,start line:83% size:80% which many of you who have been to wineries 11:51.033 --> 11:52.700 align:left position:10%,start line:83% size:80% around the state have probably seen. 11:54.600 --> 11:57.000 align:left position:10%,start line:83% size:80% They're actually hinting that they'll release a new variety, 11:57.100 --> 12:00.400 align:left position:10%,start line:83% size:80% at least when I was still working there they hinted at it. 12:00.500 --> 12:02.900 align:left position:10%,start line:83% size:80% I don't know what the current status of that is, 12:03.000 --> 12:04.833 align:left position:10%,start line:83% size:80% but hopefully they'll have that out soon. 12:04.933 --> 12:06.833 align:left position:10%,start line:83% size:80% On top of the university breeders, 12:06.933 --> 12:08.733 align:left position:10%,start line:83% size:80% there's been a lot of private breeders. 12:08.833 --> 12:10.900 align:left position:10%,start line:89% size:80% There's a lot of people with an 12:11.000 --> 12:13.666 align:left position:10%,start line:83% size:80% interest in growing these varieties. 12:13.766 --> 12:16.266 align:left position:10%,start line:89% size:80% So way back even in the 1870s, 12:16.366 --> 12:18.666 align:left position:10%,start line:83% size:80% Lewis Swelter created numerous varieties, 12:18.766 --> 12:20.866 align:left position:10%,start line:83% size:80% but one of his biggest ones was Beta, 12:20.966 --> 12:23.333 align:left position:10%,start line:83% size:80% which would have been one of the most popular 12:23.433 --> 12:26.666 align:left position:10%,start line:83% size:80% varieties grown in the Upper Midwest prior to Prohibition 12:26.766 --> 12:29.400 align:left position:10%,start line:83% size:80% and was actually pretty widely grown 12:29.500 --> 12:31.400 align:left position:10%,start line:89% size:80% in both Minnesota and Iowa. 12:31.500 --> 12:33.600 align:left position:10%,start line:83% size:80% David MacGregor is a private breeder. 12:33.700 --> 12:35.800 align:left position:10%,start line:83% size:80% He came up with Petite Amie, which isn't necessarily 12:35.900 --> 12:38.000 align:left position:10%,start line:89% size:80% very popular here in Wisconsin, 12:38.100 --> 12:40.666 align:left position:10%,start line:83% size:80% but you do find some of it in Minnesota. 12:40.766 --> 12:43.066 align:left position:10%,start line:83% size:80% After that, of course, is Tom Plocher. 12:43.166 --> 12:47.000 align:left position:10%,start line:83% size:80% He created the Petite Pearl, which is becoming a popular 12:47.100 --> 12:49.233 align:left position:10%,start line:83% size:80% grape grown, or a very interested variety, 12:49.333 --> 12:50.666 align:left position:10%,start line:89% size:80% here in Wisconsin. 12:50.766 --> 12:52.633 align:left position:10%,start line:83% size:80% It's a relatively new variety so we don't know 12:52.733 --> 12:54.400 align:left position:10%,start line:89% size:80% a great deal about it. 12:54.500 --> 12:55.833 align:left position:10%,start line:89% size:80% We got some of those grapes 12:55.933 --> 12:57.966 align:left position:10%,start line:83% size:80% from the research center this year. 12:58.066 --> 13:00.033 align:left position:10%,start line:83% size:80% So we'll get some new information on those. 13:00.133 --> 13:02.400 align:left position:10%,start line:83% size:80% And he's planning to breed at least a couple 13:02.500 --> 13:04.200 align:left position:10%,start line:89% size:80% new varieties here this year. 13:04.300 --> 13:06.233 align:left position:10%,start line:83% size:80% One of the other major universities 13:06.333 --> 13:08.500 align:left position:10%,start line:83% size:80% that does grape breeding is also New York. 13:08.600 --> 13:12.100 align:left position:10%,start line:83% size:80% I mention them mostly because of varieties like Traminette. 13:12.200 --> 13:14.700 align:left position:10%,start line:83% size:80% You might see those in local wineries. 13:14.800 --> 13:18.666 align:left position:10%,start line:83% size:80% Traminette is not cold hardy enough for Wisconsin, 13:18.766 --> 13:20.633 align:left position:10%,start line:83% size:80% but they do grow in Illinois and Arkansas. 13:20.733 --> 13:22.533 align:left position:10%,start line:89% size:80% So you occasionally do see them 13:22.633 --> 13:24.433 align:left position:10%,start line:83% size:80% in tasting rooms around Wisconsin. 13:26.900 --> 13:28.933 align:left position:10%,start line:83% size:80% I can't talk about Wisconsin grape 13:29.033 --> 13:30.966 align:left position:10%,start line:83% size:80% breeding without mentioning Elmer Swenson, who many consider 13:31.066 --> 13:32.900 align:left position:10%,start line:89% size:80% the godfather of grape breeding, 13:33.000 --> 13:35.800 align:left position:10%,start line:83% size:80% especially the Wisconsin supporters. 13:35.900 --> 13:37.133 align:left position:10%,start line:89% size:80% It should be noted, though, 13:37.233 --> 13:39.300 align:left position:10%,start line:83% size:80% that he did work for the University of Minnesota 13:39.400 --> 13:41.133 align:left position:10%,start line:83% size:80% for about 10 years, and while he was 13:41.233 --> 13:44.366 align:left position:10%,start line:83% size:80% there they joint released two varieties. 13:44.466 --> 13:46.333 align:left position:10%,start line:83% size:80% Edelweiss, which is a common grape variety that 13:46.433 --> 13:49.233 align:left position:10%,start line:83% size:80% is turned into wine, particularly here and Nebraska, 13:49.333 --> 13:51.700 align:left position:10%,start line:89% size:80% as well as Swenson Red. 13:51.800 --> 13:55.166 align:left position:10%,start line:83% size:80% And he created a whole slew of other grape varieties. 13:55.266 --> 13:59.933 align:left position:10%,start line:83% size:80% He also produced and released St. Pepin, a popular one, 14:00.033 --> 14:02.300 align:left position:10%,start line:83% size:80% and Brianna around here and a few of those 14:02.400 --> 14:04.333 align:left position:10%,start line:83% size:80% other varieties you might see when 14:04.433 --> 14:06.900 align:left position:10%,start line:83% size:80% you're out and about in tasting rooms. 14:07.900 --> 14:11.333 align:left position:10%,start line:77% size:80% So, what's the general differences between these varieties? 14:11.433 --> 14:13.233 align:left position:10%,start line:89% size:80% Well, one is color. 14:13.333 --> 14:15.233 align:left position:10%,start line:83% size:80% In terms of red grapes, the color 14:15.333 --> 14:17.233 align:left position:10%,start line:89% size:80% intensity and the pigmentation 14:17.333 --> 14:21.566 align:left position:10%,start line:83% size:80% is very intense compared to, say, your average vinifera. 14:22.600 --> 14:25.400 align:left position:10%,start line:83% size:80% One of the things that they have besides 14:25.500 --> 14:28.933 align:left position:10%,start line:83% size:80% pigment in the skins is also their pigmented pulp. 14:29.033 --> 14:32.266 align:left position:10%,start line:83% size:80% Cabernet and Pinot noir have a clear pulp. 14:32.366 --> 14:35.100 align:left position:10%,start line:83% size:80% Our varieties actually have a pigmented pulp. 14:35.200 --> 14:36.566 align:left position:10%,start line:83% size:80% So when you press these things out, 14:36.666 --> 14:38.666 align:left position:10%,start line:83% size:80% they're actually very dark right from the beginning. 14:38.766 --> 14:41.800 align:left position:10%,start line:83% size:80% And the white grapes, they have a bit of a yellow tint, 14:41.900 --> 14:43.666 align:left position:10%,start line:89% size:80% but they also can brown a bit. 14:43.766 --> 14:47.266 align:left position:10%,start line:83% size:80% So there's a high polyphenol oxidase activity. 14:47.366 --> 14:50.533 align:left position:10%,start line:83% size:80% If you ever cut open an apple or a banana starts 14:50.633 --> 14:54.200 align:left position:10%,start line:83% size:80% to turn brown, so those enzymes also exist in grapes. 14:54.300 --> 14:56.700 align:left position:10%,start line:83% size:80% The hybrids seem to have a lot more of those 14:56.800 --> 14:58.933 align:left position:10%,start line:89% size:80% then many of the vinifera. 14:59.033 --> 15:00.800 align:left position:10%,start line:83% size:80% One thing you'll definitely notice 15:00.900 --> 15:04.133 align:left position:10%,start line:89% size:80% if you try cold climate wines is 15:04.233 --> 15:07.066 align:left position:10%,start line:83% size:80% that they tend to be a lot more acidic. 15:07.166 --> 15:09.333 align:left position:10%,start line:83% size:80% Quite a bit more than Vitis vinifera. 15:09.433 --> 15:11.266 align:left position:10%,start line:83% size:80% Titratable acidity, 11 grams per liter 15:11.366 --> 15:14.266 align:left position:10%,start line:89% size:80% to 15 to 17 grams per liter. 15:14.366 --> 15:16.800 align:left position:10%,start line:83% size:80% A majority of that is actually malic acid, 15:16.900 --> 15:19.100 align:left position:10%,start line:83% size:80% where vinifera is typically 50/50. 15:19.200 --> 15:21.433 align:left position:10%,start line:83% size:80% It's got an even split of tartaric to malic, 15:21.533 --> 15:23.966 align:left position:10%,start line:83% size:80% where some of these varieties, like La Crescent, 15:24.066 --> 15:28.266 align:left position:10%,start line:83% size:80% can be almost 75% malic acid, which is important when 15:28.366 --> 15:32.366 align:left position:10%,start line:83% size:80% we discuss later how we manage the acid in the winery. 15:32.466 --> 15:34.466 align:left position:10%,start line:83% size:80% So just kind of a general summary 15:34.566 --> 15:36.833 align:left position:10%,start line:89% size:80% of some titratable acidities 15:36.933 --> 15:39.866 align:left position:10%,start line:83% size:80% just to give you an idea that Frontenac is roughly two 15:39.966 --> 15:42.966 align:left position:10%,start line:83% size:80% to three times more acidic than your average red table wine. 15:43.066 --> 15:44.966 align:left position:10%,start line:89% size:80% Sometimes three times as much. 15:45.066 --> 15:47.933 align:left position:10%,start line:77% size:80% So these are some of the challenges that we have to embrace 15:48.033 --> 15:51.600 align:left position:10%,start line:83% size:80% and work with when we're making wines from these varieties. 15:51.700 --> 15:53.600 align:left position:10%,start line:83% size:80% But there are other varieties out there, 15:53.700 --> 15:55.266 align:left position:10%,start line:89% size:80% other styles of wine out there 15:55.366 --> 15:57.466 align:left position:10%,start line:89% size:80% that could fit those quite well. 15:57.566 --> 15:59.066 align:left position:10%,start line:83% size:80% So, sparkling wine is probably a good use 15:59.166 --> 16:01.600 align:left position:10%,start line:89% size:80% for some of these varieties. 16:04.133 --> 16:07.933 align:left position:10%,start line:83% size:80% One other difference is the amount of tannin in the variety, 16:08.033 --> 16:09.833 align:left position:10%,start line:89% size:80% especially red grapes. 16:09.933 --> 16:13.500 align:left position:10%,start line:83% size:80% Very little tannins in the finished wine. 16:13.600 --> 16:15.966 align:left position:10%,start line:83% size:80% And it's almost completely opposite. 16:16.066 --> 16:20.400 align:left position:10%,start line:83% size:80% So, vinifera have a great deal of tannins 16:20.500 --> 16:23.566 align:left position:10%,start line:83% size:80% and not nearly as much anthocyanin content, 16:23.666 --> 16:25.500 align:left position:10%,start line:83% size:80% where the cold climate varieties have a tremendous 16:25.600 --> 16:28.033 align:left position:10%,start line:83% size:80% amount of anthocyanins and not a lot of tannins. 16:28.133 --> 16:30.366 align:left position:10%,start line:89% size:80% So theirs is kind of reversed. 16:30.466 --> 16:32.700 align:left position:10%,start line:83% size:80% A lot of people would like to see 16:32.800 --> 16:34.166 align:left position:10%,start line:89% size:80% more tannins in their varieties. 16:34.266 --> 16:35.866 align:left position:10%,start line:83% size:80% I kind of prefer the fact that we 16:35.966 --> 16:37.633 align:left position:10%,start line:83% size:80% don't have a lot of tannin in that. 16:37.733 --> 16:39.900 align:left position:10%,start line:83% size:80% If we had high tannin and high acid, 16:40.000 --> 16:41.800 align:left position:10%,start line:83% size:80% it'd be a very difficult wine to work with, 16:41.900 --> 16:43.966 align:left position:10%,start line:89% size:80% even more than it already is. 16:44.066 --> 16:47.866 align:left position:10%,start line:83% size:80% Acid tends to increase the perception of tannins, 16:47.966 --> 16:50.066 align:left position:10%,start line:83% size:80% as well as tannins increasing the perception of acid. 16:50.166 --> 16:53.333 align:left position:10%,start line:83% size:80% So having both of those would be a bit challenging. 16:55.933 --> 16:59.500 align:left position:10%,start line:83% size:80% The sugar content can vary a bit depending on the variety, 16:59.600 --> 17:02.200 align:left position:10%,start line:83% size:80% it's parentage, and where it's grown. 17:02.300 --> 17:04.666 align:left position:10%,start line:83% size:80% One of the challenges I had when I was in Minnesota 17:04.766 --> 17:06.700 align:left position:10%,start line:83% size:80% is that the varieties accumulated a lot of sugar. 17:06.800 --> 17:08.666 align:left position:10%,start line:83% size:80% So it could be a very alcoholic wine 17:08.766 --> 17:10.700 align:left position:10%,start line:89% size:80% or put a lot of stress on these. 17:10.800 --> 17:13.366 align:left position:10%,start line:83% size:80% Don't seem to have that issue down here in Wisconsin, 17:13.466 --> 17:15.633 align:left position:10%,start line:83% size:80% in this part of Wisconsin as much, 17:15.733 --> 17:18.233 align:left position:10%,start line:83% size:80% but those are some of the issues you can have. 17:18.333 --> 17:22.366 align:left position:10%,start line:83% size:80% The fact that it is lower is helpful for different types 17:22.466 --> 17:24.666 align:left position:10%,start line:89% size:80% and different styles of wines. 17:24.766 --> 17:26.933 align:left position:10%,start line:83% size:80% And some of the other properties, 17:27.033 --> 17:28.366 align:left position:10%,start line:89% size:80% are just for processing scape. 17:29.500 --> 17:31.466 align:left position:10%,start line:89% size:80% Some of the difficulties is 17:31.566 --> 17:34.433 align:left position:10%,start line:83% size:80% some of the labrusca based ones have a slip skin. 17:34.533 --> 17:36.433 align:left position:10%,start line:89% size:80% So it's a very difficult pulp, 17:36.533 --> 17:38.666 align:left position:10%,start line:83% size:80% and it will just slip right out of the skin, 17:38.766 --> 17:41.866 align:left position:10%,start line:83% size:80% which makes pressing extremely difficult for those varieties. 17:43.166 --> 17:46.466 align:left position:10%,start line:83% size:80% But we're here to talk about embracing cold climate wine. 17:46.566 --> 17:49.133 align:left position:10%,start line:83% size:80% So things that we do well, these varieties 17:49.233 --> 17:51.400 align:left position:10%,start line:89% size:80% are almost all very aromatic. 17:51.500 --> 17:53.133 align:left position:10%,start line:89% size:80% Very distinct. 17:53.233 --> 17:57.600 align:left position:10%,start line:83% size:80% Unmistakeable aroma profiles for these wines, 17:57.700 --> 17:59.533 align:left position:10%,start line:83% size:80% which I think is great and people need to 17:59.633 --> 18:02.666 align:left position:10%,start line:83% size:80% kind of embrace that and promote that a little more. 18:02.766 --> 18:05.966 align:left position:10%,start line:83% size:80% And things we can do with acidic wine with low tannin 18:06.066 --> 18:08.366 align:left position:10%,start line:83% size:80% and low sugar content is we can make things 18:08.466 --> 18:10.100 align:left position:10%,start line:89% size:80% like sparkling wine. 18:10.200 --> 18:12.933 align:left position:10%,start line:83% size:80% It's a perfect option for our varieties as is. 18:13.033 --> 18:15.866 align:left position:10%,start line:89% size:80% As well as things like Rosé. 18:15.966 --> 18:19.366 align:left position:10%,start line:83% size:80% I mention here and up and coming style called Pet Nat, 18:19.466 --> 18:22.466 align:left position:10%,start line:83% size:80% which is a carbonated form of sparkling wine 18:22.566 --> 18:24.533 align:left position:10%,start line:89% size:80% but not nearly as carbonated. 18:24.633 --> 18:26.800 align:left position:10%,start line:83% size:80% So what they'll do is they'll take wine as 18:26.900 --> 18:29.066 align:left position:10%,start line:83% size:80% it's nearing fermentation and bottle it. 18:29.166 --> 18:31.633 align:left position:10%,start line:83% size:80% And the residual sugar will ferment out, 18:31.733 --> 18:34.600 align:left position:10%,start line:83% size:80% much like a carbonated bottled conditioned beer. 18:34.700 --> 18:37.200 align:left position:10%,start line:83% size:80% So it's a low carbonated dry wine, 18:37.300 --> 18:39.833 align:left position:10%,start line:89% size:80% which I hear are quite nice. 18:39.933 --> 18:41.166 align:left position:10%,start line:89% size:80% It's an up and coming trend 18:41.266 --> 18:43.600 align:left position:10%,start line:83% size:80% I see a lot of it coming out of Europe right now. 18:43.700 --> 18:44.933 align:left position:10%,start line:89% size:80% Dessert wines and ports also 18:45.033 --> 18:47.333 align:left position:10%,start line:83% size:80% work very well with our varieties. 18:47.433 --> 18:49.300 align:left position:10%,start line:89% size:80% Two of the largest and fastest 18:49.400 --> 18:51.800 align:left position:10%,start line:83% size:80% growing markets in the wine world 18:51.900 --> 18:55.433 align:left position:10%,start line:83% size:80% are Sauvignon Blanc, which typically are dry acidic wines, 18:55.533 --> 18:58.000 align:left position:10%,start line:83% size:80% as well as Rosés, which things like Marquette 18:58.100 --> 19:00.366 align:left position:10%,start line:83% size:80% and Frontenac can make very nice Rosés. 19:00.466 --> 19:03.000 align:left position:10%,start line:83% size:80% Now we say that the Midwest is kind 19:03.100 --> 19:04.800 align:left position:10%,start line:83% size:80% of like the wild west of grape growing. 19:04.900 --> 19:06.266 align:left position:10%,start line:89% size:80% There are no limits. 19:06.366 --> 19:08.566 align:left position:10%,start line:83% size:80% There's nothing telling us what we can and can't do. 19:08.666 --> 19:10.300 align:left position:10%,start line:89% size:80% So hopefully some creativity and 19:10.400 --> 19:13.833 align:left position:10%,start line:83% size:80% adventurous people will come out and create some new things. 19:15.466 --> 19:19.200 align:left position:10%,start line:83% size:80% So some statistics on both Sauvignon Blanc and Rosé. 19:19.300 --> 19:20.933 align:left position:10%,start line:83% size:80% You can see that the blended table 19:21.033 --> 19:24.366 align:left position:10%,start line:89% size:80% market was up 33% last year. 19:24.466 --> 19:27.433 align:left position:10%,start line:83% size:80% So I think that's a good opportunity for wineries here 19:27.533 --> 19:31.300 align:left position:10%,start line:83% size:80% to take advantage of that, as well as to maybe embrace 19:31.400 --> 19:36.400 align:left position:10%,start line:83% size:80% some of the lesser sweet styles, like Sauvignon 19:36.500 --> 19:39.900 align:left position:10%,start line:83% size:80% Blanc and New Zealand ones, which tend to be dry and acidic. 19:41.200 --> 19:44.466 align:left position:10%,start line:83% size:80% I should note that while the blush category is up 33%, 19:44.566 --> 19:48.233 align:left position:10%,start line:83% size:80% White Zinfandel was actually down 7% over the last year. 19:49.933 --> 19:52.366 align:left position:10%,start line:5% size:80% All that is great, but one of the things 19:52.466 --> 19:56.833 align:left position:10%,start line:5% size:80% I'm here for is to talk about quality. 19:56.933 --> 19:59.400 align:left position:10%,start line:5% size:80% So, quality in Wisconsin wine. 19:59.500 --> 20:03.133 align:left position:10%,start line:5% size:80% My purpose is to help improve the quality of Wisconsin wine, 20:03.233 --> 20:05.700 align:left position:10%,start line:5% size:80% identifying some of the top quality challenges and issues. 20:05.800 --> 20:08.366 align:left position:10%,start line:5% size:80% So last, when I first got here, 20:08.466 --> 20:11.233 align:left position:10%,start line:83% size:80% I surveyed all the wineries in the state to get an 20:11.333 --> 20:14.066 align:left position:10%,start line:83% size:80% idea the things they thought were the top quality 20:14.166 --> 20:16.633 align:left position:10%,start line:83% size:80% challenges for the state of Wisconsin. 20:16.733 --> 20:20.066 align:left position:10%,start line:83% size:80% These are the issues that they brought up, 20:20.166 --> 20:21.700 align:left position:10%,start line:83% size:80% and they're the typical culprits of almost 20:21.800 --> 20:24.433 align:left position:10%,start line:83% size:80% any wine production area out there. 20:24.533 --> 20:27.366 align:left position:10%,start line:83% size:80% So, oxidation, sulfide production, 20:27.466 --> 20:29.466 align:left position:10%,start line:83% size:80% volatile acidity, quality of fruit. 20:29.566 --> 20:34.700 align:left position:10%,start line:83% size:80% A little less pressing is just wine style, 20:34.800 --> 20:37.000 align:left position:10%,start line:89% size:80% matching the fruit with the type 20:37.100 --> 20:39.266 align:left position:10%,start line:89% size:80% of wine or good style of wine, 20:39.366 --> 20:41.900 align:left position:10%,start line:83% size:80% and just issues of fruit growing and wine quality 20:42.000 --> 20:44.500 align:left position:10%,start line:83% size:80% So not just figuring out how to make the grapes survive, 20:44.600 --> 20:46.800 align:left position:10%,start line:83% size:80% but how to grow the grapes in a way that they 20:46.900 --> 20:48.466 align:left position:10%,start line:83% size:80% can actually produce better wine. 20:48.566 --> 20:51.200 align:left position:10%,start line:83% size:80% So there's like two layers there that we're trying to get to, 20:51.300 --> 20:53.900 align:left position:10%,start line:83% size:80% the first layer and then the second layer. 20:56.033 --> 20:58.000 align:left position:10%,start line:89% size:80% But what is quality mean? 20:58.100 --> 21:01.266 align:left position:10%,start line:83% size:80% And that's one of the challenges of my position is that 21:01.366 --> 21:03.766 align:left position:10%,start line:83% size:80% quality itself is kind of a vague term, 21:03.866 --> 21:07.933 align:left position:10%,start line:77% size:80% and it varies a lot by individual and who you're talking to. 21:08.033 --> 21:09.900 align:left position:10%,start line:83% size:80% So someone in the service industry might 21:10.000 --> 21:14.933 align:left position:10%,start line:83% size:80% talk about complexity, body, weight, food and wine pairing. 21:15.033 --> 21:18.366 align:left position:10%,start line:83% size:80% The Sauvignon Blanc from New Zealand tastes like 21:18.466 --> 21:20.366 align:left position:10%,start line:83% size:80% it should be a Sauvignon Blanc from New Zealand, 21:20.466 --> 21:23.433 align:left position:10%,start line:83% size:80% or if the flavor profile is off, integration and harmony 21:23.533 --> 21:24.800 align:left position:10%,start line:89% size:80% and all these terms that they 21:24.900 --> 21:28.333 align:left position:10%,start line:83% size:80% like to use for their wine quality. 21:28.433 --> 21:32.466 align:left position:10%,start line:83% size:80% From a producer perspective, is it free from faults? 21:32.566 --> 21:34.200 align:left position:10%,start line:89% size:80% Is it bottle stable? 21:34.300 --> 21:36.866 align:left position:10%,start line:83% size:80% Did it produce the type of wine that I was trying to make? 21:36.966 --> 21:38.800 align:left position:10%,start line:89% size:80% That might be what producers are 21:38.900 --> 21:42.800 align:left position:10%,start line:83% size:80% looking for in terms of what they define quality. 21:43.800 --> 21:47.166 align:left position:10%,start line:83% size:80% Here's two drastically different types of wine. 21:47.266 --> 21:52.100 align:left position:10%,start line:83% size:80% Screaming Eagle being a thousand dollar-plus per bottle cult 21:52.200 --> 21:54.466 align:left position:10%,start line:83% size:80% wine out of California and Beringer producing 21:54.566 --> 21:56.866 align:left position:10%,start line:89% size:80% and $8 bottle of White Zin, 21:56.966 --> 22:00.200 align:left position:10%,start line:83% size:80% When we talk about quality, which one has more quality? 22:00.300 --> 22:02.166 align:left position:10%,start line:89% size:80% Which is a higher quality wine? 22:02.266 --> 22:04.866 align:left position:10%,start line:83% size:80% Well, it depends on how you want to look at it. 22:04.966 --> 22:06.633 align:left position:10%,start line:83% size:80% You might say the Screaming Eagle, 22:06.733 --> 22:08.500 align:left position:10%,start line:89% size:80% because of its complexities and 22:08.600 --> 22:11.666 align:left position:10%,start line:83% size:80% where it's from, is a high quality wine. 22:11.766 --> 22:15.000 align:left position:10%,start line:83% size:80% But I could easily say that Beringer is a high quality wine 22:15.100 --> 22:19.133 align:left position:10%,start line:83% size:80% because that wine, I did tons of analysis on that wine 22:19.233 --> 22:22.066 align:left position:10%,start line:83% size:80% so I can tell you that a lot of effort 22:22.166 --> 22:23.766 align:left position:10%,start line:83% size:80% and research goes into that wine production. 22:23.866 --> 22:26.100 align:left position:10%,start line:89% size:80% Very careful about it. 22:26.200 --> 22:28.133 align:left position:10%,start line:89% size:80% A lot of effort goes into it. 22:28.233 --> 22:31.466 align:left position:10%,start line:83% size:80% When you got pick up a bottle of White Zin from Beringer 22:31.566 --> 22:34.800 align:left position:10%,start line:83% size:80% off the shelf, one bottle could be produced last month, 22:34.900 --> 22:37.833 align:left position:10%,start line:83% size:80% the other bottle could have been bottled six months ago, 22:37.933 --> 22:40.166 align:left position:10%,start line:83% size:80% they'll be identical pretty much. 22:40.266 --> 22:42.733 align:left position:10%,start line:83% size:80% That's a difficult feat to achieve. 22:42.833 --> 22:45.600 align:left position:10%,start line:89% size:80% That reproducibility that they 22:45.700 --> 22:47.400 align:left position:10%,start line:89% size:80% have should not be understated. 22:47.500 --> 22:51.133 align:left position:10%,start line:83% size:80% So it depends on what you determine quality to be. 22:51.233 --> 22:54.366 align:left position:10%,start line:83% size:80% When you start talking about wine faults 22:54.466 --> 22:56.733 align:left position:10%,start line:89% size:80% and things that are bad quality, 22:56.833 --> 22:59.133 align:left position:10%,start line:83% size:80% it gets to be a bit of fine line between 22:59.233 --> 23:02.066 align:left position:10%,start line:83% size:80% what constitutes complexity and what's objectionable 23:02.166 --> 23:05.233 align:left position:10%,start line:83% size:80% So somebody might like a bit of a-- 23:05.333 --> 23:06.666 align:left position:10%,start line:83% size:80% character in their wine; someone else might 23:06.766 --> 23:08.733 align:left position:10%,start line:89% size:80% think it's the worst thing ever. 23:08.833 --> 23:10.600 align:left position:10%,start line:83% size:80% Where that line is drawn is really 23:10.700 --> 23:13.400 align:left position:10%,start line:83% size:80% dependent upon you as an individual. 23:13.500 --> 23:16.233 align:left position:10%,start line:83% size:80% Your experience with wine. How much wine have you drank? 23:16.333 --> 23:17.766 align:left position:10%,start line:89% size:80% How many different regions have 23:17.866 --> 23:20.233 align:left position:10%,start line:83% size:80% you drank it from in your history with that? 23:20.333 --> 23:22.333 align:left position:10%,start line:89% size:80% As well as perspective. 23:22.433 --> 23:25.900 align:left position:10%,start line:83% size:80% The example that I saw of perspective is, say, 23:26.000 --> 23:28.900 align:left position:10%,start line:83% size:80% two individuals smell rosemary in a wine. 23:29.000 --> 23:31.200 align:left position:10%,start line:83% size:80% One person might associate that with 23:31.300 --> 23:35.266 align:left position:10%,start line:83% size:80% a culinary rosemary chicken or some other food application, 23:35.366 --> 23:38.566 align:left position:10%,start line:83% size:80% but another person might compare that with 23:38.666 --> 23:41.400 align:left position:10%,start line:83% size:80% a personal care product, like a lotion. 23:41.500 --> 23:43.900 align:left position:10%,start line:83% size:80% So which would you rather have your wine smell like? 23:44.000 --> 23:46.533 align:left position:10%,start line:83% size:80% So, two people smelling the same thing are going to have two 23:46.633 --> 23:50.333 align:left position:10%,start line:83% size:80% very different ideas on whether they like that wine or not. 23:50.433 --> 23:52.033 align:left position:10%,start line:83% size:80% And then you get into physiology, 23:52.133 --> 23:55.233 align:left position:10%,start line:83% size:80% which is every one of us smells wine differently. 23:55.333 --> 23:56.866 align:left position:10%,start line:89% size:80% What we're sensitive to 23:56.966 --> 23:59.733 align:left position:10%,start line:83% size:80% and not sensitive to is very individual. 23:59.833 --> 24:03.366 align:left position:10%,start line:83% size:80% So every person's experience is unique. 24:03.466 --> 24:06.866 align:left position:10%,start line:83% size:80% It makes quality kind of a challenge to define. 24:06.966 --> 24:12.300 align:left position:10%,start line:83% size:80% So I refer to Dr. Bisson out of UC Davis who defined GRAY, 24:12.400 --> 24:14.966 align:left position:10%,start line:83% size:80% which is generally recognized as yucky. 24:15.066 --> 24:16.400 align:left position:10%,start line:83% size:80% So these are the compounds I focus 24:16.500 --> 24:19.066 align:left position:10%,start line:83% size:80% on when it comes to Wisconsin wine. 24:19.166 --> 24:22.066 align:left position:10%,start line:83% size:80% As we mentioned before, here's a few examples or 24:22.166 --> 24:23.633 align:left position:10%,start line:89% size:80% some of the common examples 24:23.733 --> 24:26.333 align:left position:10%,start line:83% size:80% of issues you might find in wine and cider. 24:26.433 --> 24:31.433 align:left position:10%,start line:83% size:80% So, sulfides, oxidation and acid aldehyde, cork taint, 24:31.533 --> 24:34.266 align:left position:10%,start line:83% size:80% which is a compound called trichloroanisole, or TCA 24:34.366 --> 24:37.466 align:left position:10%,start line:83% size:80% if you want to sound hip for your next dinner party, 24:37.566 --> 24:39.400 align:left position:10%,start line:89% size:80% Brettanomyces, 4-ethylphenol, 24:39.500 --> 24:44.433 align:left position:10%,start line:83% size:80% 4-ethylguaiacol, acidic acid, ethyl acetate, VA, 24:44.533 --> 24:48.033 align:left position:10%,start line:83% size:80% and a few other things we'll talk about. 24:48.133 --> 24:50.933 align:left position:10%,start line:83% size:80% I don't know if that is very visible from back there, 24:51.033 --> 24:53.366 align:left position:10%,start line:83% size:80% but sulfides are not a very pleasant compound. 24:53.466 --> 24:54.766 align:left position:10%,start line:89% size:80% They're usually a result of 24:54.866 --> 24:56.966 align:left position:10%,start line:83% size:80% stressed yeast in a fermentation. 24:57.066 --> 25:01.166 align:left position:10%,start line:83% size:80% They start kicking out, start out as rotten 25:01.266 --> 25:04.000 align:left position:10%,start line:83% size:80% eggs all the way down to canned vegetables. 25:04.100 --> 25:06.933 align:left position:10%,start line:83% size:80% So these are kind of some of the initial areas 25:07.033 --> 25:11.366 align:left position:10%,start line:83% size:80% of some wine flaws that you might come across. 25:11.466 --> 25:14.500 align:left position:10%,start line:83% size:80% Definitely probably not acceptable 25:14.600 --> 25:16.733 align:left position:10%,start line:89% size:80% except in very tiny amounts. 25:19.933 --> 25:24.133 align:left position:10%,start line:83% size:80% Another area that's a problem is oxygen pressure 25:24.233 --> 25:27.300 align:left position:10%,start line:83% size:80% on the wine during storage as well as stress fermentations. 25:27.400 --> 25:31.000 align:left position:10%,start line:83% size:80% So if the wine is stored in an environment that has a lot 25:31.100 --> 25:34.733 align:left position:10%,start line:77% size:80% of oxygen pressure on it, whether it is a low grade plastic 25:34.833 --> 25:36.833 align:left position:10%,start line:83% size:80% tank where the oxygen can transmit through the side 25:36.933 --> 25:40.566 align:left position:10%,start line:83% size:80% or a lot of head space, ethanol can be converted 25:40.666 --> 25:43.000 align:left position:10%,start line:89% size:80% over to acid aldehyde. 25:43.100 --> 25:45.766 align:left position:10%,start line:83% size:80% Acid aldehyde at low levels can give kind of 25:45.866 --> 25:49.600 align:left position:10%,start line:89% size:80% a fruitier aspect to your wine. 25:49.700 --> 25:52.500 align:left position:10%,start line:83% size:80% Higher levels start to smell like rotten apples. 25:52.600 --> 25:56.633 align:left position:10%,start line:83% size:80% Further than that I get airplane glue, 25:56.733 --> 25:58.266 align:left position:10%,start line:89% size:80% model airplane glue aroma. 25:58.366 --> 25:59.433 align:left position:10%,start line:89% size:80% (Laughter) 25:59.533 --> 26:02.766 align:left position:10%,start line:83% size:80% Nuttiness but generally considered a flaw, 26:02.866 --> 26:04.066 align:left position:10%,start line:83% size:80% unless you're sherry where it's expected 26:04.166 --> 26:07.333 align:left position:10%,start line:83% size:80% and needs to be in very high levels. 26:07.433 --> 26:10.333 align:left position:10%,start line:83% size:80% So wine flaws are always in kind of 26:10.433 --> 26:11.666 align:left position:10%,start line:89% size:80% an interesting area depending 26:11.766 --> 26:13.766 align:left position:10%,start line:83% size:80% on what you're trying to achieve. 26:13.866 --> 26:17.866 align:left position:10%,start line:83% size:80% This is a common sort of flaw that we find in Wisconsin 26:17.966 --> 26:23.066 align:left position:10%,start line:77% size:80% just because of proper application of sulfur dioxide as well 26:23.166 --> 26:26.133 align:left position:10%,start line:83% size:80% as minimizing oxygen exposure, which, 26:26.233 --> 26:28.433 align:left position:10%,start line:83% size:80% as you get on smaller and smaller scales 26:28.533 --> 26:30.600 align:left position:10%,start line:83% size:80% and more surface area, tends to be a much bigger 26:30.700 --> 26:33.500 align:left position:10%,start line:83% size:80% challenge for small wineries to maintain. 26:34.500 --> 26:38.866 align:left position:10%,start line:83% size:80% So TCA is a combination of mold and chlorine. 26:38.966 --> 26:41.833 align:left position:10%,start line:83% size:80% So a little bit of mold plus any sort of chlorine 26:41.933 --> 26:46.866 align:left position:10%,start line:83% size:80% in the environment, most people think it's based from cork, 26:46.966 --> 26:49.533 align:left position:10%,start line:83% size:80% but it could be from the winery itself. 26:49.633 --> 26:50.933 align:left position:10%,start line:89% size:80% If there's any mold and they use 26:51.033 --> 26:52.933 align:left position:10%,start line:83% size:80% a chlorinated cleaning component, you can get winery 26:53.033 --> 26:55.033 align:left position:10%,start line:89% size:80% borne TCA as well. 26:56.033 --> 26:58.666 align:left position:10%,start line:83% size:80% Not a very pleasant compound. It's super potent. 26:58.766 --> 27:01.100 align:left position:10%,start line:83% size:80% It's parts per trillion sensitivity. 27:01.200 --> 27:03.700 align:left position:10%,start line:83% size:80% Like as low as five parts per trillion 27:03.800 --> 27:06.400 align:left position:10%,start line:83% size:80% people can start to pick up on this compound. 27:06.500 --> 27:09.733 align:left position:10%,start line:83% size:80% So like one gram in an Olympic sized swimming pool 27:09.833 --> 27:11.800 align:left position:10%,start line:89% size:80% is what we can detect. 27:11.900 --> 27:14.566 align:left position:10%,start line:83% size:80% Cork is, you can see where you might 27:14.666 --> 27:18.166 align:left position:10%,start line:83% size:80% get a little bit of mold or whatever from the cork. 27:18.266 --> 27:20.800 align:left position:10%,start line:89% size:80% That's an agricultural product. 27:20.900 --> 27:24.300 align:left position:10%,start line:83% size:80% So, some unpleasant compounds from Brettanomyces. 27:24.400 --> 27:26.866 align:left position:10%,start line:83% size:80% Brettanomyces is a spoilage yeast. 27:26.966 --> 27:30.000 align:left position:10%,start line:83% size:80% It's present in the environment. It's on the grapes. 27:30.100 --> 27:34.233 align:left position:10%,start line:83% size:80% If a winemaker is not in a situation where they have 27:34.333 --> 27:36.233 align:left position:10%,start line:83% size:80% a high pH wine, Brettanomyces thrives 27:36.333 --> 27:39.400 align:left position:10%,start line:89% size:80% well in higher pH environments. 27:39.500 --> 27:41.866 align:left position:10%,start line:83% size:80% Low pH, they don't survive as well. 27:41.966 --> 27:44.633 align:left position:10%,start line:83% size:80% Sulfides are good at maintaining them. 27:44.733 --> 27:47.100 align:left position:10%,start line:83% size:80% But they can produce, and if there's 27:47.200 --> 27:49.600 align:left position:10%,start line:89% size:80% a lot of residual nitrogen left, 27:49.700 --> 27:51.233 align:left position:10%,start line:83% size:80% one of the things I didn't mention 27:51.333 --> 27:52.933 align:left position:10%,start line:83% size:80% before was that a lot of these hybrids 27:53.033 --> 27:55.400 align:left position:10%,start line:83% size:80% actually have a lot of nitrogen content. 27:55.500 --> 27:57.366 align:left position:10%,start line:83% size:80% You need a certain amount of nitrogen 27:57.466 --> 27:59.566 align:left position:10%,start line:83% size:80% content to maintain a healthy fermentation. 27:59.666 --> 28:01.800 align:left position:10%,start line:83% size:80% In a lot of cases, depending on where it's grown, 28:01.900 --> 28:08.433 align:left position:10%,start line:83% size:80% I've seen fruit out of Iowa have yeast assimilable 28:08.533 --> 28:11.666 align:left position:10%,start line:83% size:80% nitrogen content, or primary nitrogen content 28:11.766 --> 28:14.666 align:left position:10%,start line:83% size:80% that the yeast use, at six to seven times 28:14.766 --> 28:16.600 align:left position:10%,start line:89% size:80% what the yeast actually needs. 28:16.700 --> 28:19.500 align:left position:10%,start line:83% size:80% A lot of that gets leftover in the final fermentation. 28:19.600 --> 28:21.966 align:left position:10%,start line:83% size:80% If you're not properly maintaining your wine, 28:22.066 --> 28:24.500 align:left position:10%,start line:83% size:80% it can feed spoilage organisms pretty well. 28:24.600 --> 28:26.300 align:left position:10%,start line:83% size:80% it can feed spoilage organisms pretty well. 28:26.400 --> 28:28.166 align:left position:10%,start line:83% size:80% And then you get some pretty awful things. 28:28.266 --> 28:29.866 align:left position:10%,start line:83% size:80% Unless, of course, you like sour beer, 28:29.966 --> 28:31.800 align:left position:10%,start line:83% size:80% then those are the things you're looking for. 28:31.900 --> 28:33.866 align:left position:10%,start line:89% size:80% It depends in what you're into. 28:36.000 --> 28:39.266 align:left position:10%,start line:83% size:80% Another concern here in Wisconsin and a lot of places 28:39.366 --> 28:41.333 align:left position:10%,start line:83% size:80% is acidic acid and the conversion 28:41.433 --> 28:43.200 align:left position:10%,start line:83% size:80% of the acidic acid to ethyl acetate, 28:43.300 --> 28:46.466 align:left position:10%,start line:83% size:80% which smells like nail polish remover. 28:49.033 --> 28:50.666 align:left position:10%,start line:89% size:80% Acidic acid, 28:50.766 --> 28:54.200 align:left position:10%,start line:83% size:80% if you've got a lot of oxygen present on your wine 28:54.300 --> 28:56.700 align:left position:10%,start line:77% size:80% and you're not properly sulfiding it, then the acetobater 28:56.800 --> 28:59.133 align:left position:10%,start line:83% size:80% can take over and start kicking it out. 28:59.233 --> 29:01.900 align:left position:10%,start line:83% size:80% Otherwise, stress yeast, particularly ice wines, 29:02.000 --> 29:04.433 align:left position:10%,start line:89% size:80% can get a bit of VA naturally. 29:04.533 --> 29:07.100 align:left position:10%,start line:83% size:80% It's kind of a natural process for that. 29:08.166 --> 29:10.933 align:left position:10%,start line:83% size:80% This mousiness is typically associated with cider. 29:11.033 --> 29:13.500 align:left position:10%,start line:83% size:80% I kind of bring it up because it's an interesting particular 29:13.600 --> 29:18.200 align:left position:10%,start line:83% size:80% compound because you can't smell it at the cider pH. 29:18.300 --> 29:20.933 align:left position:10%,start line:83% size:80% So until you taste it, you won't know it's there. 29:21.033 --> 29:25.166 align:left position:10%,start line:83% size:80% So it's kind of a horrible shock sort of reality. 29:27.033 --> 29:30.066 align:left position:10%,start line:83% size:80% The pH, and it depends on the individual, 29:30.166 --> 29:33.333 align:left position:10%,start line:83% size:80% so if you're an individual who has a higher pH saliva, 29:33.433 --> 29:35.933 align:left position:10%,start line:83% size:80% it raises the pH of the wine or the cider, 29:36.033 --> 29:37.433 align:left position:10%,start line:83% size:80% and then it becomes nice and noticeable 29:37.533 --> 29:39.366 align:left position:10%,start line:89% size:80% on the finish of your palate. 29:39.466 --> 29:43.733 align:left position:10%,start line:83% size:80% It's not the greatest way to finish a sip of wine. 29:45.266 --> 29:48.000 align:left position:10%,start line:83% size:80% Some other common things are protein formation. 29:48.100 --> 29:52.066 align:left position:10%,start line:83% size:80% Haze formation due to protein instability 29:52.166 --> 29:54.600 align:left position:10%,start line:89% size:80% due to heating of the wine. 29:54.700 --> 29:57.033 align:left position:10%,start line:83% size:80% Potassium bitartrate are obviously little crystals 29:57.133 --> 29:59.000 align:left position:10%,start line:89% size:80% you might get if you chill wine. 29:59.100 --> 30:00.800 align:left position:10%,start line:83% size:80% Wineries still put a lot of effort 30:00.900 --> 30:02.666 align:left position:10%,start line:89% size:80% to remove those from wine. 30:02.766 --> 30:04.133 align:left position:10%,start line:89% size:80% Apparently consumers still might 30:04.233 --> 30:06.333 align:left position:10%,start line:83% size:80% mistake them for glass particles. 30:06.433 --> 30:08.300 align:left position:10%,start line:89% size:80% It's a lot of effort to do that. 30:08.400 --> 30:11.166 align:left position:10%,start line:83% size:80% A lot of energy goes into chilling wine down 30:11.266 --> 30:14.466 align:left position:10%,start line:83% size:80% and getting the potassium bitartrate to settle 30:14.566 --> 30:17.333 align:left position:10%,start line:83% size:80% out of it simply for cosmetic reasons. 30:17.433 --> 30:19.833 align:left position:10%,start line:83% size:80% You do get a little bit of acid reduction from that. 30:19.933 --> 30:23.100 align:left position:10%,start line:83% size:80% So wineries who like to do it kind of get a little bit, 30:23.200 --> 30:26.100 align:left position:10%,start line:83% size:80% take down their acidity a little bit. 30:29.100 --> 30:32.200 align:left position:10%,start line:83% size:80% But, again, depending on who you are, 30:32.300 --> 30:34.133 align:left position:10%,start line:89% size:80% sometimes hazes are good. 30:34.233 --> 30:37.600 align:left position:10%,start line:89% size:80% A couple of kind of recent, 30:37.700 --> 30:39.733 align:left position:10%,start line:89% size:80% last five or 10 years, popular 30:39.833 --> 30:41.466 align:left position:10%,start line:83% size:80% wines is a thing called orange wine. 30:41.566 --> 30:44.466 align:left position:10%,start line:83% size:80% So it's white wine that's been fermented on its skins. 30:44.566 --> 30:46.333 align:left position:10%,start line:83% size:80% Some of it has been fully filtered and processed 30:46.433 --> 30:48.500 align:left position:10%,start line:83% size:80% out to look like a clear wine, but some 30:48.600 --> 30:53.266 align:left position:10%,start line:83% size:80% of it's just left raw, hazy, and kind of natural. 30:53.366 --> 30:54.700 align:left position:10%,start line:83% size:80% So there's a whole group of people 30:54.800 --> 30:56.033 align:left position:10%,start line:89% size:80% that get into that. 30:56.133 --> 30:57.733 align:left position:10%,start line:83% size:80% I talked about Pet Nat a little bit. 30:57.833 --> 30:59.533 align:left position:10%,start line:83% size:80% So you get a wine that has sediment 30:59.633 --> 31:01.166 align:left position:10%,start line:83% size:80% in it because of that refermentation 31:01.266 --> 31:02.833 align:left position:10%,start line:89% size:80% of the yeast in the bottle. 31:02.933 --> 31:04.800 align:left position:10%,start line:83% size:80% So the world is kind of changing in the world 31:04.900 --> 31:07.033 align:left position:10%,start line:83% size:80% of wine of what's considered acceptable 31:07.133 --> 31:08.866 align:left position:10%,start line:89% size:80% and unacceptable anymore. 31:08.966 --> 31:11.066 align:left position:10%,start line:83% size:80% So you can see the orange wine on 31:11.166 --> 31:13.366 align:left position:10%,start line:89% size:80% top there is very cloudy. 31:13.466 --> 31:15.500 align:left position:10%,start line:89% size:80% That's intentional. 31:18.700 --> 31:21.166 align:left position:10%,start line:83% size:80% So in terms of Wisconsin wine and 31:21.266 --> 31:23.833 align:left position:10%,start line:83% size:80% whether or not these GRAY issues are more common, 31:23.933 --> 31:25.633 align:left position:10%,start line:89% size:80% it's hard to say. 31:25.733 --> 31:27.666 align:left position:10%,start line:83% size:80% I've been to wine regions all over 31:27.766 --> 31:29.100 align:left position:10%,start line:89% size:80% the country and the world, and 31:29.200 --> 31:32.133 align:left position:10%,start line:83% size:80% I've experienced and encountered these problems everywhere. 31:32.233 --> 31:36.266 align:left position:10%,start line:83% size:80% The typical issues obviously are experience in both 31:36.366 --> 31:39.633 align:left position:10%,start line:83% size:80% just recognizing what these flaws are 31:39.733 --> 31:42.900 align:left position:10%,start line:83% size:80% and how to prevent them in production. 31:43.000 --> 31:44.300 align:left position:10%,start line:5% size:80% Expertise. 31:44.400 --> 31:48.200 align:left position:10%,start line:5% size:80% One of the things recognizing that commercial 31:48.300 --> 31:50.133 align:left position:10%,start line:5% size:80% wine production is a much different 31:50.233 --> 31:53.166 align:left position:10%,start line:5% size:80% animal than home wine production, 31:53.266 --> 31:54.566 align:left position:10%,start line:5% size:80% which can be a challenge for some 31:54.666 --> 31:57.066 align:left position:10%,start line:5% size:80% people to make that transition and 31:57.166 --> 31:58.400 align:left position:10%,start line:5% size:80% realizing there's a whole new world 31:58.500 --> 31:59.766 align:left position:10%,start line:5% size:80% of technology that they have to 31:59.866 --> 32:02.366 align:left position:10%,start line:5% size:80% learn how to deal with to get better 32:02.466 --> 32:05.233 align:left position:10%,start line:5% size:80% at producing a commercial wine. 32:06.200 --> 32:08.266 align:left position:10%,start line:5% size:80% A lot of people get into the 32:08.366 --> 32:11.666 align:left position:10%,start line:5% size:80% winemaking world without having a scientific background. 32:11.766 --> 32:15.100 align:left position:10%,start line:5% size:80% Wine production is a very scientific thing. 32:15.200 --> 32:17.766 align:left position:10%,start line:5% size:80% So you'll get people who are close to retirement, 32:17.866 --> 32:20.166 align:left position:10%,start line:5% size:80% decide they want to open a winery, probably haven't had 32:20.266 --> 32:23.666 align:left position:10%,start line:5% size:80% a chemistry class since sophomore year of high school. 32:23.766 --> 32:25.733 align:left position:10%,start line:5% size:80% It makes things a little challenging at times. 32:25.833 --> 32:27.066 align:left position:10%,start line:5% size:80% It's a very capital intensive 32:27.166 --> 32:29.633 align:left position:10%,start line:5% size:80% and expensive proposition to start a winery. 32:29.733 --> 32:33.033 align:left position:10%,start line:5% size:80% Having proper equipment and laboratory equipment to do 32:33.133 --> 32:37.233 align:left position:10%,start line:5% size:80% quality wine production can be a bit of a challenge. 32:38.600 --> 32:40.400 align:left position:10%,start line:89% size:80% So, things we do here. 32:40.500 --> 32:42.033 align:left position:10%,start line:83% size:80% Well, we have analytical services. 32:42.133 --> 32:45.133 align:left position:10%,start line:83% size:80% So we can do some of the higher end analysis for you. 32:45.233 --> 32:46.833 align:left position:10%,start line:89% size:80% I do site visits. 32:46.933 --> 32:48.900 align:left position:10%,start line:83% size:80% I go out and I consult with wineries 32:49.000 --> 32:51.400 align:left position:10%,start line:83% size:80% and help them work through their challenges. 32:51.500 --> 32:54.400 align:left position:10%,start line:83% size:80% If they wish to contact me and work on those, we'll do that. 32:54.500 --> 32:57.200 align:left position:10%,start line:83% size:80% Otherwise, I hold workshops and educational events 32:57.300 --> 32:59.833 align:left position:10%,start line:83% size:80% where we'll address specific winemaking issues. 32:59.933 --> 33:02.566 align:left position:10%,start line:83% size:80% And then we're working on some various cold 33:02.666 --> 33:04.466 align:left position:10%,start line:89% size:80% climate specific research 33:04.566 --> 33:07.233 align:left position:10%,start line:83% size:80% to improve the quality of the wine, 33:07.333 --> 33:10.666 align:left position:10%,start line:83% size:80% to understand how we can make wine out of these varieties. 33:10.766 --> 33:13.666 align:left position:10%,start line:83% size:80% So, horticulture has probably presented here, 33:13.766 --> 33:16.700 align:left position:10%,start line:83% size:80% I'm pretty sure at least once or twice, but some of the things 33:16.800 --> 33:18.133 align:left position:10%,start line:83% size:80% they're working on is the impact of 33:18.233 --> 33:22.100 align:left position:10%,start line:83% size:80% fruit shading and sun exposure on the quality of fruit. 33:22.200 --> 33:23.566 align:left position:10%,start line:83% size:80% So they're going out and pulling the 33:23.666 --> 33:26.966 align:left position:10%,start line:83% size:80% leaves off and leaving some vines very well shaded, 33:27.066 --> 33:29.066 align:left position:10%,start line:89% size:80% some vines very well exposed, 33:29.166 --> 33:31.766 align:left position:10%,start line:83% size:80% and looking at kind of the differences of 33:31.866 --> 33:34.500 align:left position:10%,start line:83% size:80% what the chemistry of those varieties are. 33:34.600 --> 33:36.533 align:left position:10%,start line:83% size:80% They're also looking at trellising, 33:36.633 --> 33:38.300 align:left position:10%,start line:89% size:80% different types of trellises. 33:38.400 --> 33:40.300 align:left position:10%,start line:83% size:80% Best ways to grow various varieties. 33:40.400 --> 33:42.900 align:left position:10%,start line:83% size:80% One type of trellis system might not 33:43.000 --> 33:44.733 align:left position:10%,start line:83% size:80% work well with one variety than another. 33:44.833 --> 33:47.666 align:left position:10%,start line:89% size:80% They're looking at some pest 33:47.766 --> 33:51.700 align:left position:10%,start line:83% size:80% management as well as disease management options as well. 33:52.966 --> 33:55.766 align:left position:10%,start line:89% size:80% So on our side over in enology, 33:55.866 --> 33:58.800 align:left position:10%,start line:83% size:80% it was a pretty easy thing to take 33:58.900 --> 34:00.866 align:left position:10%,start line:83% size:80% the fruit shading thing and let's 34:00.966 --> 34:02.500 align:left position:10%,start line:89% size:80% make some wine out of it 34:02.600 --> 34:04.766 align:left position:10%,start line:83% size:80% and we can compare the flavor of that. 34:04.866 --> 34:07.300 align:left position:10%,start line:83% size:80% It's hard to say whether one is better than the other 34:07.400 --> 34:08.933 align:left position:10%,start line:83% size:80% based on your personal preferences, 34:09.033 --> 34:11.500 align:left position:10%,start line:83% size:80% but at least we'll be able to give these examples 34:11.600 --> 34:13.633 align:left position:10%,start line:83% size:80% of shading to winemakers and they can make decisions 34:13.733 --> 34:15.466 align:left position:10%,start line:83% size:80% about the style of wine they want to choose 34:15.566 --> 34:18.000 align:left position:10%,start line:83% size:80% based on the results that we can give them. 34:18.100 --> 34:20.666 align:left position:10%,start line:83% size:80% Looking at the impact of skin contact 34:20.766 --> 34:22.766 align:left position:10%,start line:89% size:80% and fermentation temperature. 34:22.866 --> 34:27.800 align:left position:10%,start line:83% size:80% And then I will hopefully focus on the future of wine 34:27.900 --> 34:30.566 align:left position:10%,start line:83% size:80% and research that I was doing at the University of Minnesota, 34:30.666 --> 34:32.566 align:left position:10%,start line:83% size:80% which was biological acid management using yeast 34:32.666 --> 34:36.700 align:left position:10%,start line:83% size:80% and bacteria to help manage acidity in wine 34:36.800 --> 34:39.600 align:left position:10%,start line:83% size:80% and dealing with that high malic acid content we have here. 34:39.700 --> 34:42.600 align:left position:10%,start line:83% size:80% I guess one of my ultimate goals is to identify 34:42.700 --> 34:45.266 align:left position:10%,start line:83% size:80% the flavor compounds in cold climate grapes 34:45.366 --> 34:49.666 align:left position:10%,start line:83% size:80% and understand how viticulture and enology influences those. 34:49.766 --> 34:52.600 align:left position:10%,start line:83% size:80% So we can give winemakers a range of options 34:52.700 --> 34:55.566 align:left position:10%,start line:83% size:80% on how to make their wine based on 34:55.666 --> 34:58.600 align:left position:10%,start line:89% size:80% how flavor is influenced. 35:01.000 --> 35:05.633 align:left position:10%,start line:83% size:80% So some of the research we're doing right now with 35:05.733 --> 35:08.366 align:left position:10%,start line:83% size:80% an undergraduate group doing their senior project 35:08.466 --> 35:13.500 align:left position:10%,start line:83% size:80% is actually looking at skin temperature and skin contact 35:13.600 --> 35:16.800 align:left position:10%,start line:83% size:80% and fermentation temperature during red wine production. 35:16.900 --> 35:19.600 align:left position:10%,start line:83% size:80% Traditional red wine production, seven to 14 days 35:19.700 --> 35:22.500 align:left position:10%,start line:83% size:80% of skin contact before they press it out. 35:22.600 --> 35:26.333 align:left position:10%,start line:83% size:80% Warmer temperatures, 75 to 85 degrees Fahrenheit. 35:26.433 --> 35:29.200 align:left position:10%,start line:83% size:80% And the goal there is to extract as much tannins 35:29.300 --> 35:32.633 align:left position:10%,start line:83% size:80% and phenols and color and flavors from the grapes. 35:32.733 --> 35:34.800 align:left position:10%,start line:83% size:80% One of the things I mentioned earlier is 35:34.900 --> 35:37.066 align:left position:10%,start line:83% size:80% that we don't have a lot of tannins 35:37.166 --> 35:39.066 align:left position:10%,start line:89% size:80% and we have a lot of color. 35:39.166 --> 35:41.500 align:left position:10%,start line:83% size:80% It doesn't make sense for us to be 35:41.600 --> 35:44.933 align:left position:10%,start line:83% size:80% using standard vinifera practices to be making wine. 35:47.100 --> 35:50.033 align:left position:10%,start line:83% size:80% So these undergraduates, a very ambitious group of 35:50.133 --> 35:52.300 align:left position:10%,start line:83% size:80% undergraduates that we have in the department, 35:52.400 --> 35:54.933 align:left position:10%,start line:83% size:80% were evaluating the color, phenolic content, 35:55.033 --> 35:58.033 align:left position:10%,start line:83% size:80% and flavor differences in two varieties of wine, 35:58.133 --> 36:03.766 align:left position:10%,start line:83% size:80% Marquette and Frontenac, and looking at cool fermented 36:03.866 --> 36:07.533 align:left position:10%,start line:83% size:80% and ambient temperature fermentations 36:07.633 --> 36:09.233 align:left position:10%,start line:89% size:80% at different skin contact times. 36:11.366 --> 36:13.266 align:left position:10%,start line:83% size:80% They're still in process with that. 36:13.366 --> 36:15.700 align:left position:10%,start line:83% size:80% Hopefully we'll have those results and we can bring it to 36:15.800 --> 36:19.266 align:left position:10%,start line:83% size:80% Winemakers for their annual meeting this winter. 36:21.633 --> 36:25.200 align:left position:10%,start line:83% size:80% It's going to be impossible to read, but there's an arrow 36:25.300 --> 36:27.800 align:left position:10%,start line:83% size:80% pointing at the skin and then there's a long list of things 36:27.900 --> 36:29.233 align:left position:10%,start line:89% size:80% that we find in the skin. 36:29.333 --> 36:32.466 align:left position:10%,start line:83% size:80% That's where the skin contact research 36:32.566 --> 36:36.733 align:left position:10%,start line:83% size:80% comes into play here is, are all those compounds 36:36.833 --> 36:38.300 align:left position:10%,start line:89% size:80% in the skins of hybrid varieties 36:38.400 --> 36:40.266 align:left position:10%,start line:83% size:80% things we actually want in the wine? 36:40.366 --> 36:42.333 align:left position:10%,start line:83% size:80% And is it better to do a shorter skin contact 36:42.433 --> 36:45.233 align:left position:10%,start line:83% size:80% versus a longer skin contact fermentation? 36:50.233 --> 36:52.733 align:left position:10%,start line:83% size:80% We know that from other research that exposing 36:52.833 --> 36:54.500 align:left position:10%,start line:83% size:80% the fruit to more sun does lower acidity, 36:54.600 --> 36:57.666 align:left position:10%,start line:83% size:80% gives it more sugar, and increases 36:57.766 --> 36:59.733 align:left position:10%,start line:89% size:80% the phenolic content 36:59.833 --> 37:02.300 align:left position:10%,start line:83% size:80% and gives it a different flavor profile. 37:02.400 --> 37:05.333 align:left position:10%,start line:83% size:80% The three varieties that we're looking at 37:05.433 --> 37:08.733 align:left position:10%,start line:83% size:80% for this year are Marquette, Frontenac, and Petite Pearl. 37:09.933 --> 37:12.400 align:left position:10%,start line:83% size:80% Horticulture is examining the basic chemistry 37:12.500 --> 37:14.466 align:left position:10%,start line:83% size:80% of these things throughout the growing season. 37:14.566 --> 37:16.800 align:left position:10%,start line:83% size:80% And we're going to take them, we're fermenting them right now, 37:16.900 --> 37:18.300 align:left position:10%,start line:89% size:80% and we're going to look at 37:18.400 --> 37:20.066 align:left position:10%,start line:83% size:80% the flavor differences and see if there 37:20.166 --> 37:22.933 align:left position:10%,start line:83% size:80% is a change in the kind of hybrid herbaceousness 37:23.033 --> 37:25.466 align:left position:10%,start line:83% size:80% and vegetable character of some of these varieties, 37:25.566 --> 37:27.300 align:left position:10%,start line:83% size:80% and whether or not shading or unshading 37:27.400 --> 37:29.833 align:left position:10%,start line:83% size:80% is actually a positive or negative attribute. 37:33.033 --> 37:35.133 align:left position:10%,start line:83% size:80% So in terms of tannins, Cornell University 37:35.233 --> 37:37.133 align:left position:10%,start line:83% size:80% is doing a lot of research on tannins. 37:37.233 --> 37:39.466 align:left position:10%,start line:83% size:80% I say there's not a lot of tannins in the final wine, 37:39.566 --> 37:41.166 align:left position:10%,start line:83% size:80% but there's actually a fair amount of tannins 37:41.266 --> 37:42.500 align:left position:10%,start line:89% size:80% in the grapes themselves. 37:42.600 --> 37:44.700 align:left position:10%,start line:83% size:80% An active area of research is trying to figure out 37:44.800 --> 37:47.133 align:left position:10%,start line:83% size:80% why there's not tannin in the final wine. 37:47.233 --> 37:49.866 align:left position:10%,start line:83% size:80% There are hypotheses, and research indicates that 37:49.966 --> 37:54.400 align:left position:10%,start line:83% size:80% there's a grape solid, a grape particle that during 37:54.500 --> 37:56.333 align:left position:10%,start line:83% size:80% fermentation is binding with the tannins 37:56.433 --> 37:58.166 align:left position:10%,start line:83% size:80% and is causing those tannins to settle 37:58.266 --> 37:59.533 align:left position:10%,start line:89% size:80% out of the fermentation. 37:59.633 --> 38:01.900 align:left position:10%,start line:83% size:80% They've done research where they've added 38:02.000 --> 38:03.966 align:left position:10%,start line:83% size:80% tannins at the start of the fermentation 38:04.066 --> 38:05.866 align:left position:10%,start line:83% size:80% and measured how much tannins were afterward, 38:05.966 --> 38:07.533 align:left position:10%,start line:89% size:80% and it takes a tremendous 38:07.633 --> 38:09.100 align:left position:10%,start line:83% size:80% amount of tannins to get any result. 38:09.200 --> 38:13.000 align:left position:10%,start line:83% size:80% So these particles are very powerful and very active. 38:15.166 --> 38:19.100 align:left position:10%,start line:83% size:80% So research that I've done quite a bit of back in Minnesota 38:19.200 --> 38:21.666 align:left position:10%,start line:83% size:80% and will continue to do so moving forward here 38:21.766 --> 38:24.200 align:left position:10%,start line:83% size:80% at the University of Wisconsin is looking 38:24.300 --> 38:25.833 align:left position:10%,start line:83% size:80% at acid management because one of the things 38:25.933 --> 38:28.133 align:left position:10%,start line:83% size:80% that we're having one of the biggest challenges 38:28.233 --> 38:30.533 align:left position:10%,start line:83% size:80% we have are the high acidity of these grapes 38:30.633 --> 38:34.500 align:left position:10%,start line:83% size:80% and grape varieties, particularly malic acid. 38:34.600 --> 38:37.433 align:left position:10%,start line:83% size:80% It's not just so much purely sourness 38:37.533 --> 38:38.866 align:left position:10%,start line:89% size:80% that we got to worry about, 38:38.966 --> 38:41.133 align:left position:10%,start line:83% size:80% but it's the interaction of acid with other compounds. 38:41.233 --> 38:43.400 align:left position:10%,start line:83% size:80% So the more acid we have in there, the more 38:43.500 --> 38:45.000 align:left position:10%,start line:83% size:80% likely you're going to taste some 38:45.100 --> 38:46.700 align:left position:10%,start line:83% size:80% of the bitterness compounds that might 38:46.800 --> 38:49.866 align:left position:10%,start line:83% size:80% be present and the more likely you're going to 38:49.966 --> 38:51.600 align:left position:10%,start line:83% size:80% have some astringency because malic acid 38:51.700 --> 38:54.933 align:left position:10%,start line:83% size:80% itself has an astringent character. 38:55.033 --> 38:57.100 align:left position:10%,start line:89% size:80% So in terms of what we have 38:57.200 --> 38:59.533 align:left position:10%,start line:83% size:80% available to us to manage acidity, 38:59.633 --> 39:02.200 align:left position:10%,start line:83% size:80% there's really, once it gets to the winery, 39:02.300 --> 39:04.833 align:left position:10%,start line:83% size:80% there's a couple, a few methods we can deal, use. 39:04.933 --> 39:07.200 align:left position:10%,start line:83% size:80% So there's some chemical methods, 39:07.300 --> 39:09.133 align:left position:10%,start line:89% size:80% and then there's using biology. 39:10.833 --> 39:13.500 align:left position:10%,start line:83% size:80% So as far as chemical deacidification, 39:13.600 --> 39:17.833 align:left position:10%,start line:83% size:80% we have potassium bicarbonate, calcium carbonate or chalk. 39:17.933 --> 39:19.500 align:left position:10%,start line:89% size:80% Otherwise, you can use water 39:19.600 --> 39:21.733 align:left position:10%,start line:83% size:80% and try to reduce acidity that way, 39:21.833 --> 39:23.233 align:left position:10%,start line:89% size:80% or add a lower acid. 39:23.333 --> 39:25.100 align:left position:10%,start line:89% size:80% Grape to it. 39:25.200 --> 39:26.766 align:left position:10%,start line:83% size:80% In terms of biological deacidification, 39:26.866 --> 39:29.500 align:left position:10%,start line:89% size:80% we have the bacteria in yeast. 39:31.800 --> 39:33.633 align:left position:10%,start line:89% size:80% So potassium bicarbonate, 39:33.733 --> 39:37.366 align:left position:10%,start line:83% size:80% calcium carbonate are two of the main ones. 39:39.366 --> 39:41.266 align:left position:10%,start line:83% size:80% The important factor to realize there 39:41.366 --> 39:43.933 align:left position:10%,start line:83% size:80% is that most of those only work on tartaric acid. 39:44.033 --> 39:46.366 align:left position:10%,start line:83% size:80% They won't reduce the malic acid content. 39:46.466 --> 39:49.400 align:left position:10%,start line:83% size:80% So if you have a variety of lots of malic acid, 39:49.500 --> 39:53.800 align:left position:10%,start line:83% size:80% we can't really reduce that acid very far. 39:53.900 --> 39:56.300 align:left position:10%,start line:83% size:80% And it leaves a much higher level 39:56.400 --> 39:58.966 align:left position:10%,start line:83% size:80% of malic acid ratio there, which kind of gives 39:59.066 --> 40:01.500 align:left position:10%,start line:89% size:80% it a more harshness to the wine. 40:03.000 --> 40:06.633 align:left position:10%,start line:77% size:80% So we're trying to use biological methods to reduce acidity. 40:06.733 --> 40:09.533 align:left position:10%,start line:83% size:80% We're looking at yeast and bacteria that convert 40:09.633 --> 40:12.400 align:left position:10%,start line:83% size:80% malic acid to some other byproduct. 40:12.500 --> 40:16.200 align:left position:10%,start line:83% size:80% So, bacteria convert malic acid to lactic acid, 40:16.300 --> 40:20.200 align:left position:10%,start line:83% size:80% and then there's yeast that convert malic acid to ethanol. 40:21.633 --> 40:24.433 align:left position:10%,start line:83% size:80% And we can do that, and there are yeast strains 40:24.533 --> 40:27.666 align:left position:10%,start line:83% size:80% that have been identified that do that very well. 40:27.766 --> 40:31.433 align:left position:10%,start line:83% size:80% There's some nontraditional wine strains. 40:31.533 --> 40:34.566 align:left position:10%,start line:83% size:80% So Saccharomyces is the traditional strain we use 40:34.666 --> 40:37.466 align:left position:10%,start line:83% size:80% for wine production and beer production. 40:37.566 --> 40:39.633 align:left position:10%,start line:83% size:80% But there's a strain of yeast called 40:39.733 --> 40:42.200 align:left position:10%,start line:89% size:80% Schizosaccharomyces pombe, 40:42.300 --> 40:45.333 align:left position:10%,start line:83% size:80% which does a great amount of malic 40:45.433 --> 40:47.733 align:left position:10%,start line:89% size:80% to ethanol fermentation. 40:47.833 --> 40:50.900 align:left position:10%,start line:83% size:80% And then research here potentially in the genetics 40:51.000 --> 40:53.233 align:left position:10%,start line:83% size:80% department might identify some yeast strains and 40:53.333 --> 40:55.600 align:left position:10%,start line:83% size:80% produce some yeast strains that can do 40:55.700 --> 40:58.500 align:left position:10%,start line:83% size:80% some biological acid management as well. 40:58.600 --> 41:01.000 align:left position:10%,start line:83% size:80% So there are certain strains out there that have been 41:01.100 --> 41:05.633 align:left position:10%,start line:83% size:80% identified that do some level of acid reduction. 41:06.633 --> 41:09.966 align:left position:10%,start line:83% size:80% 71B I've used in the past can reduce acidity 41:10.066 --> 41:12.300 align:left position:10%,start line:89% size:80% by two grams per liter, 41:12.400 --> 41:15.466 align:left position:10%,start line:83% size:80% which is a significant amount of acid reduction. 41:19.700 --> 41:21.066 align:left position:10%,start line:83% size:80% Then there's malolactic fermentation 41:21.166 --> 41:24.000 align:left position:10%,start line:89% size:80% using malolactic bacteria. 41:24.100 --> 41:27.100 align:left position:10%,start line:83% size:80% And, besides acid reduction, winemakers use 41:27.200 --> 41:29.566 align:left position:10%,start line:89% size:80% malolactic bacteria for flavor 41:29.666 --> 41:32.033 align:left position:10%,start line:83% size:80% and style as well as microbial stability. 41:32.133 --> 41:36.033 align:left position:10%,start line:83% size:80% That's just one less thing that an organism can utilize 41:36.133 --> 41:38.966 align:left position:10%,start line:83% size:80% from fermentation once it's gotten bottled. 41:39.066 --> 41:41.300 align:left position:10%,start line:83% size:80% And there's a range of organisms out 41:41.400 --> 41:43.133 align:left position:10%,start line:83% size:80% there capable of malolactic fermentation. 41:43.233 --> 41:45.500 align:left position:10%,start line:89% size:80% Lots of lactic acid bacteria. 41:45.600 --> 41:49.666 align:left position:10%,start line:83% size:80% A strain that we commercially use is Oenococcus. 41:49.766 --> 41:52.266 align:left position:10%,start line:83% size:80% So malolactic fermentation is not 41:52.366 --> 41:54.466 align:left position:10%,start line:89% size:80% really actually a fermentation. 41:54.566 --> 41:55.766 align:left position:10%,start line:89% size:80% It's kind of a misnomer. 41:55.866 --> 41:58.466 align:left position:10%,start line:83% size:80% Most fermentations take sugar and convert it 41:58.566 --> 42:01.100 align:left position:10%,start line:83% size:80% to an acid so it actually increases 42:01.200 --> 42:02.766 align:left position:10%,start line:83% size:80% the acidity of what you're trying to do. 42:02.866 --> 42:05.266 align:left position:10%,start line:83% size:80% So malolactic fermentation is actually reducing the acidity, 42:05.366 --> 42:07.600 align:left position:10%,start line:89% size:80% and it does that using an enzyme 42:07.700 --> 42:10.366 align:left position:10%,start line:83% size:80% that converts to malic acid or lactic acid. 42:15.400 --> 42:18.566 align:left position:10%,start line:83% size:80% Some other byproducts or other compounds there. 42:18.666 --> 42:22.533 align:left position:10%,start line:83% size:80% It can also begin to chew on and use to produce 42:22.633 --> 42:24.266 align:left position:10%,start line:89% size:80% other compounds. 42:24.366 --> 42:28.833 align:left position:10%,start line:83% size:80% It can break citric acid down into diacetyl 42:28.933 --> 42:32.633 align:left position:10%,start line:89% size:80% and pyruvate and acidic acid. 42:32.733 --> 42:36.000 align:left position:10%,start line:83% size:80% I bring up diacetyl because it's a compound 42:36.100 --> 42:40.200 align:left position:10%,start line:83% size:80% that's produced and it masks fruity aroma in wine. 42:40.300 --> 42:44.600 align:left position:10%,start line:83% size:80% So we look at using bacteria to manage acidity in wine. 42:44.700 --> 42:46.233 align:left position:10%,start line:83% size:80% This is a byproduct that's a negative aspect. 42:46.333 --> 42:49.833 align:left position:10%,start line:83% size:80% So how do we manage your diacetyl production 42:49.933 --> 42:52.933 align:left position:10%,start line:83% size:80% and malolactic fermentation so that it doesn't decrease 42:53.033 --> 42:54.400 align:left position:10%,start line:89% size:80% the fruitiness of wine? 42:54.500 --> 42:55.866 align:left position:10%,start line:83% size:80% Especially if you're going to use 42:55.966 --> 42:58.166 align:left position:10%,start line:83% size:80% it on Rosé or a white wine where you 42:58.266 --> 43:01.500 align:left position:10%,start line:83% size:80% want to enhance fruitiness as much as possible. 43:03.266 --> 43:05.166 align:left position:10%,start line:89% size:80% A couple of formulas. 43:05.266 --> 43:07.566 align:left position:10%,start line:83% size:80% Always feels to good to throw some of those on there. 43:07.666 --> 43:10.066 align:left position:10%,start line:83% size:80% But, basically, we're converting malic acid, lactic acid 43:10.166 --> 43:12.266 align:left position:10%,start line:83% size:80% just by using the enzyme to cleave 43:12.366 --> 43:16.466 align:left position:10%,start line:83% size:80% off one of the carbon groups on the malic acid. 43:17.533 --> 43:20.100 align:left position:10%,start line:83% size:80% And so the research that I look into 43:20.200 --> 43:24.666 align:left position:10%,start line:83% size:80% then is the timing of malolactic bacteria additions. 43:24.766 --> 43:27.466 align:left position:10%,start line:83% size:80% One of the reasons why we look into that is that 43:27.566 --> 43:30.533 align:left position:10%,start line:83% size:80% we know that yeast can convert diacetyl 43:30.633 --> 43:34.566 align:left position:10%,start line:83% size:80% to another compound that's not nearly as strong smelling. 43:34.666 --> 43:39.266 align:left position:10%,start line:83% size:80% It doesn't have as nice a name as diacetyl, 2, 3-butanediol. 43:42.100 --> 43:44.600 align:left position:10%,start line:89% size:80% It's helpful to know that if 43:44.700 --> 43:49.233 align:left position:10%,start line:83% size:80% the yeast is present we can alter the timing 43:49.333 --> 43:51.900 align:left position:10%,start line:83% size:80% of malolactic fermentation such that we can remove 43:52.000 --> 43:56.566 align:left position:10%,start line:83% size:80% that diacetyl and be able to apply it to fruity wines 43:56.666 --> 43:59.333 align:left position:10%,start line:83% size:80% that we don't want the diacetyl mass character. 44:02.433 --> 44:05.033 align:left position:10%,start line:83% size:80% The challenge, though, is that a lot of people 44:05.133 --> 44:07.566 align:left position:10%,start line:89% size:80% around here make sweet wines, 44:07.666 --> 44:10.466 align:left position:10%,start line:83% size:80% and then to prevent further fermentation 44:10.566 --> 44:13.300 align:left position:10%,start line:83% size:80% they'll use the compound potassium sorbate. 44:15.066 --> 44:19.666 align:left position:10%,start line:83% size:80% It inhibits further yeast activity in the wine. 44:19.766 --> 44:21.800 align:left position:10%,start line:83% size:80% The only problem is is that they're using that typically 44:21.900 --> 44:23.866 align:left position:10%,start line:83% size:80% because they don't feel confident enough in their 44:23.966 --> 44:26.566 align:left position:10%,start line:83% size:80% sterile filtration to prevent further fermentation 44:26.666 --> 44:28.433 align:left position:10%,start line:89% size:80% once the wine is bottled. 44:29.433 --> 44:33.733 align:left position:10%,start line:83% size:80% Consequently, if there is a bacterial infection or a 44:33.833 --> 44:37.000 align:left position:10%,start line:83% size:80% bacterial present with wines that have potassium 44:37.100 --> 44:38.700 align:left position:10%,start line:83% size:80% sorbate, then there's a geranium taint 44:38.800 --> 44:40.166 align:left position:10%,start line:89% size:80% issue that can result. 44:40.266 --> 44:42.166 align:left position:10%,start line:83% size:80% So they convert that sorbic acid into a 44:42.266 --> 44:44.933 align:left position:10%,start line:83% size:80% compound that smells a lot like geranium leaves. 44:49.966 --> 44:52.400 align:left position:10%,start line:83% size:80% When I was at the University of Minnesota, 44:52.500 --> 44:55.966 align:left position:10%,start line:83% size:80% my graduate research project was looking at malolactic bacteria 44:56.066 --> 44:58.866 align:left position:10%,start line:83% size:80% additions and timing on Marquette wine production. 44:58.966 --> 45:02.000 align:left position:10%,start line:83% size:80% And one of the things I found was that it did reduce 45:02.100 --> 45:05.366 align:left position:10%,start line:83% size:80% the time of malolactic fermentation completion. 45:05.466 --> 45:08.166 align:left position:10%,start line:83% size:80% That's another advantage of a co-inoculation strategy, 45:08.266 --> 45:11.833 align:left position:10%,start line:83% size:80% which is adding bacteria within 24 hours after adding 45:11.933 --> 45:14.066 align:left position:10%,start line:83% size:80% your yeast versus the traditional method, 45:14.166 --> 45:16.800 align:left position:10%,start line:83% size:80% which is to add bacteria after alcoholic 45:16.900 --> 45:18.733 align:left position:10%,start line:89% size:80% fermentation is completed. 45:18.833 --> 45:21.466 align:left position:10%,start line:83% size:80% The impact, no impact on the liking of the wine 45:21.566 --> 45:25.866 align:left position:10%,start line:83% size:80% and it reduced malolactic fermentation overall time. 45:25.966 --> 45:28.300 align:left position:10%,start line:83% size:80% So, knowing that there's all these advantages 45:28.400 --> 45:31.433 align:left position:10%,start line:83% size:80% to using bacteria, looking at how we can apply that 45:31.533 --> 45:33.633 align:left position:10%,start line:83% size:80% to white and sweet wine production 45:33.733 --> 45:37.200 align:left position:10%,start line:83% size:80% would be great for the Wisconsin wine industry. 45:37.300 --> 45:38.900 align:left position:10%,start line:89% size:80% The other biological method 45:39.000 --> 45:42.566 align:left position:10%,start line:83% size:80% that's out there is Schizosaccharomyces pombe, 45:42.666 --> 45:46.433 align:left position:10%,start line:83% size:80% which is a commercial product under ProMalic. 45:46.533 --> 45:49.100 align:left position:10%,start line:83% size:80% It's naturally considered a spoilage organism. 45:49.200 --> 45:50.933 align:left position:10%,start line:89% size:80% So what this company did was 45:51.033 --> 45:53.400 align:left position:10%,start line:83% size:80% encapsulate it in an alginate shell. 45:53.500 --> 45:56.266 align:left position:10%,start line:83% size:80% So we can put them into these mesh bags, 45:56.366 --> 45:58.900 align:left position:10%,start line:89% size:80% add them to the wine. 45:59.000 --> 46:01.566 align:left position:10%,start line:83% size:80% It starts doing the malo to ethanol fermentation, 46:01.666 --> 46:03.066 align:left position:10%,start line:89% size:80% and then once we're complete or 46:03.166 --> 46:05.833 align:left position:10%,start line:83% size:80% reached the desired level of acid reduction, 46:05.933 --> 46:08.266 align:left position:10%,start line:83% size:80% we can pull it out and hopefully take all that yeast 46:08.366 --> 46:11.466 align:left position:10%,start line:83% size:80% with us so that it doesn't result in some of 46:11.566 --> 46:13.800 align:left position:10%,start line:83% size:80% the negative sensory aspects that people 46:13.900 --> 46:15.766 align:left position:10%,start line:89% size:80% believe it can produce. 46:17.433 --> 46:19.333 align:left position:10%,start line:89% size:80% I would like to research that 46:19.433 --> 46:21.233 align:left position:10%,start line:89% size:80% a bit further and actually look 46:21.333 --> 46:24.000 align:left position:10%,start line:83% size:80% at other strains and see if there's a way to actually use 46:24.100 --> 46:25.733 align:left position:10%,start line:89% size:80% it in its natural form without 46:25.833 --> 46:27.400 align:left position:10%,start line:89% size:80% the alginate shell to see if we 46:27.500 --> 46:32.433 align:left position:10%,start line:83% size:80% can produce wines that have low acid content. 46:32.533 --> 46:38.366 align:left position:10%,start line:77% size:80% I've used the ProMalic in the past and have had some success with it. 46:38.466 --> 46:42.433 align:left position:10%,start line:83% size:80% So I've taken La Crescent that had a TA, titratable 46:42.533 --> 46:44.966 align:left position:10%,start line:83% size:80% acidity probably in the 12 to 14 range, 46:45.066 --> 46:48.066 align:left position:10%,start line:83% size:80% and had a final product about 6.5 grams per liter. 46:48.166 --> 46:51.333 align:left position:10%,start line:83% size:80% So it does work, and it can work quite well. 46:51.433 --> 46:53.500 align:left position:10%,start line:83% size:80% But just a matter of what are the fermentation 46:53.600 --> 46:57.233 align:left position:10%,start line:83% size:80% conditions that we can succeed with that as well as 46:57.333 --> 47:00.566 align:left position:10%,start line:83% size:80% minimizing flavors and trying to tailor 47:00.666 --> 47:02.833 align:left position:10%,start line:89% size:80% that to specific wine styles. 47:05.100 --> 47:08.400 align:left position:10%,start line:83% size:80% At one point there was a group of researchers out of 47:08.500 --> 47:12.766 align:left position:10%,start line:83% size:80% British Columbia who actually took both the aspects of 47:12.866 --> 47:16.133 align:left position:10%,start line:83% size:80% Oenococcus and S. pombe and created a genetically 47:16.233 --> 47:18.433 align:left position:10%,start line:89% size:80% modified yeast called MLO1. 47:18.533 --> 47:20.566 align:left position:10%,start line:83% size:80% It was on the market for a while. 47:20.666 --> 47:24.500 align:left position:10%,start line:83% size:80% It got approved by the Tobacco, Tax, and Trade Bureau. 47:24.600 --> 47:26.733 align:left position:10%,start line:83% size:80% I believe it's still potentially out there. 47:26.833 --> 47:29.733 align:left position:10%,start line:83% size:80% This was originally sold under the Red Star brand, 47:29.833 --> 47:31.300 align:left position:10%,start line:83% size:80% which eventually got bought out by 47:31.400 --> 47:33.833 align:left position:10%,start line:89% size:80% a French company called Linares 47:33.933 --> 47:36.766 align:left position:10%,start line:83% size:80% French aren't very happy about genetically modified 47:36.866 --> 47:38.400 align:left position:10%,start line:83% size:80% creatures so this kind of disappeared from 47:38.500 --> 47:40.766 align:left position:10%,start line:89% size:80% the market after that merger. 47:40.866 --> 47:42.500 align:left position:10%,start line:83% size:80% But it is something that was out there 47:42.600 --> 47:45.000 align:left position:10%,start line:89% size:80% and was approved by the TTB. 47:46.266 --> 47:49.233 align:left position:10%,start line:83% size:80% One of the things that we hopefully can develop 47:49.333 --> 47:52.600 align:left position:10%,start line:83% size:80% here is that the Hittinger Lab upstairs 47:52.700 --> 47:54.400 align:left position:10%,start line:83% size:80% has found ways to create some novel 47:54.500 --> 47:56.900 align:left position:10%,start line:83% size:80% yeast strains under a new technology. 47:57.000 --> 47:59.500 align:left position:10%,start line:83% size:80% So right now it's being applied mainly to beer production 47:59.600 --> 48:02.166 align:left position:10%,start line:83% size:80% but could some of these yeasts actually enhance 48:02.266 --> 48:05.366 align:left position:10%,start line:83% size:80% and produce interesting wines and ciders. 48:05.466 --> 48:07.333 align:left position:10%,start line:83% size:80% So hopefully we'll be able to start researching 48:07.433 --> 48:09.766 align:left position:10%,start line:89% size:80% that in the future as well. 48:12.266 --> 48:14.933 align:left position:10%,start line:83% size:80% So, embracing the cold climate wine production, 48:15.033 --> 48:18.833 align:left position:10%,start line:83% size:80% looking at and identifying processing techniques 48:18.933 --> 48:20.866 align:left position:10%,start line:83% size:80% that influence flavor, managing acidity, 48:20.966 --> 48:23.700 align:left position:10%,start line:83% size:80% coming up with some new yeast strains. 48:23.800 --> 48:26.466 align:left position:10%,start line:83% size:80% And I like to say there's a lot of room for experimentation 48:26.566 --> 48:28.666 align:left position:10%,start line:89% size:80% and creativity in this industry. 48:28.766 --> 48:30.466 align:left position:10%,start line:83% size:80% Canada, for example, some researchers 48:30.566 --> 48:33.600 align:left position:10%,start line:83% size:80% up there are looking at grape drying. 48:33.700 --> 48:36.500 align:left position:10%,start line:83% size:80% The Amarone raisin style wine production. 48:36.600 --> 48:38.966 align:left position:10%,start line:83% size:80% Instead of just taking grapes and putting them 48:39.066 --> 48:42.066 align:left position:10%,start line:83% size:80% into the attic of a barn and blowing air through them, 48:42.166 --> 48:44.700 align:left position:10%,start line:83% size:80% they've looked at a wide range of doing that, 48:44.800 --> 48:46.833 align:left position:10%,start line:89% size:80% including using retired tobacco 48:46.933 --> 48:50.500 align:left position:10%,start line:83% size:80% dryers to rapidly dry down grapes and create 48:50.600 --> 48:52.600 align:left position:10%,start line:83% size:80% different types of wines and take advantage 48:52.700 --> 48:56.633 align:left position:10%,start line:83% size:80% of the properties that those grapes have available to them. 48:56.733 --> 48:59.933 align:left position:10%,start line:83% size:80% So there's opportunities out there, 49:00.033 --> 49:02.000 align:left position:10%,start line:89% size:80% and there's not restrictions. 49:02.100 --> 49:04.066 align:left position:10%,start line:83% size:80% Not Europe where you have to grow 49:04.166 --> 49:05.366 align:left position:10%,start line:89% size:80% your grapes a certain way, 49:05.466 --> 49:06.733 align:left position:10%,start line:83% size:80% produce your wines a certain way. 49:06.833 --> 49:09.366 align:left position:10%,start line:83% size:80% There's all sorts of options and opportunities. 49:09.466 --> 49:12.466 align:left position:10%,start line:83% size:80% So, if you're, I guess, an adventurous sort, 49:12.566 --> 49:15.433 align:left position:10%,start line:83% size:80% growing grapes and wine and making wine here in 49:15.533 --> 49:18.666 align:left position:10%,start line:83% size:80% Wisconsin is kind of a great place to be. 49:18.766 --> 49:21.333 align:left position:10%,start line:83% size:80% And with that, I thank you all for coming. 49:21.433 --> 49:23.133 align:left position:10%,start line:89% size:80% There's my contact information, 49:23.233 --> 49:26.966 align:left position:10%,start line:83% size:80% if you have any other questions about making wine in Wisconsin. 49:27.066 --> 49:29.066 align:left position:10%,start line:89% size:80% (Applause)