Case Study: Reducing bitterness in hard-pressed white wine
For the wine industry, the ability to improve the quality of hard-pressed wines by reducing bitterness and astringency presents a significant opportunity for reclaiming quality and yield.
Traditional treatments for bitterness are limited with the most common being polyvinylpolypyrrolidone (PVPP), a single-use plastic fining agent used to reduce bitterness in white wines.
Using amaea PF, research was conducted to determine its performance against PVPP to address bitterness and astringency in hard-pressed white wines.
Outcomes
amaea PF reduced bitterness and astringency while improving the overall wine quality for both a hard-pressed Pinot Gris and Chardonnay.
Wines treated with amaea PF were consistently ranked as more preferred than those treated using PVPP.
Downgrading the hard-pressed wines was no longer considered when treated using amaea PF.
Approach
Both a hard-pressed Pinot Gris and Chardonnay were treated with PVPP and amaea PF respectively, using standard winemaking protocols.
Eleven panelists, including seven winemakers participated in a blind tasting of the treated and untreated wines.
Results
Sensory
amaea PF outperformed PVPP
Wine quality improved, aromatic intensity either retained or improved while bitterness reduced using amaea PF
Pinot Gris sensory results
Chardonnay sensory results
Preference
amaea PF was significantly preferred over PVPP treatment for both wines
Bitterness compound removal
18% reduction of bitterness phenolic compounds using
amaea PF
Above: Chardonnay phenolic chemistry analysis
Intended use
amaea PF outperformed PVPP where both hard-pressed wines were no longer considered for downgrade after treatment
Conclusion
Overall, amaea’s molecular filtration system outperformed PVPP in its ability to address bitterness and astringency in hard-pressed wines.
By improving the quality of the hard-pressed wines, amaea PF presents a significant opportunity for those in the wine industry looking to utilize and improve yield, using a more sustainable fining solution.
Introducing amaea PF for fining
Available in the USA, Canada and New Zealand, amaea PF is a molecular filtration system designed to target capturing the phenolic compounds responsible for bitterness and astringency found in wine.
Find out more about amaea PF for fining >>
About amaea
Having started in New Zealand in 2011 as a science research facility, amaea has evolved into a deep-technology organization focused on developing and commercializing molecular filtration technology for the wine industry.
Interested to find out more? Contact us today.