Wines & Vines Home
   
 
Welcome Guest
LOGIN |  CREATE ACCOUNT
 
ADVERTISEMENT
 
 
 
07.17.2013  
 

British Columbia Winemakers Talk Tannin

University describes new 'cheaper, easier' tannin assay coming soon

 
by Peter Mitham
 
 
cedric saucier
 
Dr. Cédric Saucier (above) told the audience at the British Columbia Wine Grape Council conference that grad student Dawn Visintainer has developed a new wine phenolics assay at the Okanagan campus of the University of British Columbia.
Penticton, B.C.—Tannin topped the list of presentations to winemakers at the annual British Columbia Wine Grape Council conference this week, with one of the Okanagan wine region’s top enology researchers announcing a new assay that promises to rival the well-established MCP (methyl cellulose precipitable) and Adams-Harbertson tests.

“I’m really happy to announce in advance—the master’s thesis will be defended soon—that we have a developed a new gelatin assay,” said Dr. Cédric Saucier, head of the chemistry department at the Okanagan campus of the University of British Columbia in Kelowna, B.C. “It will take three hours. It’s still a bit of time, but you will be able to run samples in parallel. It will just need wine, gelatin, test tubes, distilled water and a UV spectrometer—so no centrifuge.”

The assay arises from the thesis work of graduate student Dawn Visintainer, who is seeking a master’s degree at UBCO. Saucier told Wines & Vines he expects Visintainer to defend her thesis by September and, all going well, release a paper documenting the assay procedure soon after.

Preliminary results indicate the assay is reliable within 6%. Correlation of its results with those of the MCP and Adams-Harbertson assays is encouraging.

“It should be pretty similar type of results, but with an even cheaper, easier method,” Saucier said. “I cannot disclose all the procedures right now, but it’s going to be simple.”

The announcement comes as Saucier prepares to depart UBCO in September for a year’s leave—or longer—to head the enology program at the Université Montpellier II in Montpellier, France.

Saucier’s four years at UBCO have laid a respectable foundation for future enology research at the school, established in 2005 with the acquisition of the northern campus of Okanagan University College (now Okanagan College, based in Penticton).

Saucier secured $1 million worth of research grants for UBC-Okanagan, funding that supported work toward the discovery of 37 new wine grape molecules, including the identification of 23 previously unreported stilbenes in red wine. The newly identified stilbenes were reported in the Journal of Rapid Communication in Mass Spectrometry last week.

“We don’t know exactly the structure, we don’t know exactly what health effect they can have, but it’s huge!” he said. “All these compounds will generate a lot of studies.”

While leaving the door open to resuming his position at UBCO, Saucier appeared to be taking his departure for his native France in stride.

“It’s not the worst part of France,” he said, describing Montpellier for his audience. “It’s a few kilometres from the Mediterranean Sea.”

Tannin characteristics
Saucier wasn’t the only person focussing on tannin at the conference.

Dr. Patrick Vuchot, who oversees research and development activities as director of the Institut Rhodanien in Orange, France, shared the results of work with consumers regarding tannins and tannin-enriched wines.

Two key points emerged.

On the one hand, researchers in France found that 41% of consumers enjoyed red wines whose tannins lent them a woody and astringent character.

The study used a wine that was 70% Grenache, 20% Syrah and 10% Carignan, prepared it according to four different winemaking techniques and then aged in four different manners.

But in a presentation earlier in the day, Vuchot noted that trying to select grapes for tannins with a view to the end product was a crapshoot. There are simply too many variables at play.

“Knowing the amount of tannin in the grapes isn’t enough for knowing the amount of tannin in the wine,” he said. “Even if you know the composition of the tannins, it’s hard to know how it will taste.”

B.C. isn’t the only part of the Northwest talking tannins this summer. Oregon winemakers will discuss tannin management “from vine to wine” at the Northwest Viticulture Center at Chemeketa Community College in Salem, Ore., on Aug. 7.

SHARE »
Close
 
Currently no comments posted for this article.
 
CURRENT NEWS INDEX »


 
Wines & Vines Home
 
866.453.9701 | 415.453.9700 | Fax: 415.453.2517
65 Mitchell Blvd., Ste. A San Rafael, CA 94903
info@winesandvines.com
Wine Industry Metrics
 
Off-Premise Sales » Month   12 Months  
March 2015 $622 million
7%
$7,995 million
5%
March 2014 $582 million $7,588 million
     
Direct-to-Consumer Shipments » Month   12 Months  
March 2015 $252 million
19%
$1,863 million
14%
March 2014 $213 million $1,634 million
     
Winery Job Index » Month   12 Months  
March 2015 356
22%
243
16%
March 2014 292 210
     
 
MORE » Released on 04.15.2015
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Direct To Consumer
Wine Shipping Report
2015
 
Download full report »
 
 

Practical Winery & Vineyard Library
 
Search the PWV archive »
 
 

CALENDAR
  • April 17-19
     
    Earth Day Food & Wine Festival
     
  • April 21
     
    Ahead of the Curve
     
  • April 25
     
    Vineyard Mechanization Workshop
     
  • April 25-26
     
    Vineyard to Vintner in Stags Leap
     
  • MORE »
 

READER COMMENTS
 
Article: Is Organic Grape Growing Possible in the East? »
 
FWIW, We make a few wines from a certified Organic vineyard growing cabernet franc, merlot,...
Reader: southoldfc
 
Article: Specialty Tanks Encourage Oak Extraction »
 
According to the manufacturer, the logs are made through compression and not with a binding...
Reader: Andrew Adams
 
Article: Specialty Tanks Encourage Oak Extraction »
 
What is the bonding agent of the Pressed Oak Logs?
Reader: Guest
 
Article: Is Organic Grape Growing Possible in the East? »
 
Some Long Island, NY, vineyard farmers are already using nearly organic methods. They have worked...
Reader: envcat
 
Article: Loosening AVA Regulations »
 
When I see 'Napa Valley'on a wine label, it doesn't only suggest the flavors I...
Reader: Guest
 
 


Directory/Buyer's Guide — Your Wine Industry Marketplace
 
 
WINERY SEARCH
 
 
Advanced Search »
SUPPLIER SEARCH
   by Product
 by Company Name or Brand
 
Browse by Category »
2015 Directory/Buyer's Guide
The Wines & Vines Directory and Buyer's Guide
 
 
EXPANDED ONLINE SEARCH INCLUDED WITH PURCHASE
 
ORDER NOW »
 
LEARN MORE »
 
 
Wines & Vines Magazine
 
 
LEARN MORE »
 
SUBSCRIBE »
 
Digital Edition Now Available!
Wines & Vines Digital Edition Now Available
 
LEARN MORE »
 
ORDER NOW »
 
 
The Wines & Vines Online Marketing System
 
The Industry Standard winery marketing application
 
FREE LIVE DEMO »
 
VIEW VIDEO »
 
 
 
 
Latest Job Listings
 Hospitality Coordinato...
 Saint Helena, CA
General Administration and
 Harvest Intern
 Sebastopol, CA
Cellar, Lab and Production
 Marketplace Manager
 Kenwood, CA
DTC, Tasting Room and Retai
 Facilities Maintenance
 San Luis Obispo, CA
Cellar, Lab and Production
 Pt Tasting Room Associ...
 Gaston, OR
DTC, Tasting Room and Retai
 Consummate Store Manag...
 Chicago, IL
DTC, Tasting Room and Retai
 Accounting Manager
 Napa, CA
Finance
 Wine Buyer Needed
 New York, NY
Sales and Marketing
 Tasting Room/Guest Rel...
 St. Helena, CA
DTC, Tasting Room and Retai
 Sales Representative O...
 West Sonoma County, CA
Sales and Marketing
 
More Job Listings >>
Follow Us On:
 
 





Home  |  About Us  |  Editors  |  Subscribe  |  Print Edition  |  Digital Edition

Advertise  |  Site Map  |  Contact Us  |  Privacy Policy
 
 
Copyright © 2001-2015 by Wine Communications Group, Inc. All Rights Reserved.
No material may be reproduced without written permission of the Publisher.
Wines&Vines does not assume any responsibility for any unsolicited manuscripts or materials.