La préservation du vin.

Présentation au sujet: "La préservation du vin."— Transcription de la présentation:

1 La préservation du vin

2 Le bouchon en liège est naturel…
En conséquence, ses variations : en aspect en odeur en couleur en structure sont vécues positivement...

3 célèbre pour son mauvais goût et sa fiabilité douteuse !
Le bouchon en liège est Traditionnel Naturel mais… célèbre pour son mauvais goût et sa fiabilité douteuse ! But imagine one car out of 20 unable to start every morning in your neighborhood ! Which business activity could face such a headache ??? Wine is. And is « proud » of it !!!

4 La séance du débouchage valorise le travail du Sommelier…
En fait le sommelier préfère parler de vin que de bouchon! Not easy… to win the fight with a glued cork, broken cork, leaking cork… and more !

5 L’étendue du désastre…
Il est reconnu par les producteurs de bouchon que 5 à 10 % des vins sont affectés par le goût de bouchon… Source Oneo/Sabaté Internal tastings revealed that 4 to 5% of our wines were adversely affected by TCA. A further 6 to 10% were prematurely oxidised. It is important to note that 74% of my wines from the South of France are already sealed with synthetic closures and have been for the past 4 years. We are convinced that more than 10% of our production reveals unappropriate qualities when drunk ! And that our winemaking style is spoiled by uncontrolled/unsafe sealing technique. Have you ever smell wood or cork ? Is it this odor you want inside your glass ? Or the talent of a refined vinification, delicate aromas and freshness…

6 L’étendue du désastre…
Au dernier Wine Challenge de Londres, sur bouteilles ouvertes, nous avons mesuré 5.6% de bouchonnés… Internal tastings revealed that 4 to 5% of our wines were adversely affected by TCA. A further 6 to 10% were prematurely oxidised. It is important to note that 74% of my wines from the South of France are already sealed with synthetic closures and have been for the past 4 years. We are convinced that more than 10% of our production reveals unappropriate qualities when drunk ! And that our winemaking style is spoiled by uncontrolled/unsafe sealing technique. Have you ever smell wood or cork ? Is it this odor you want inside your glass ? Or the talent of a refined vinification, delicate aromas and freshness…

7 4-5% de nos Chablis sont victimes du goût de bouchon
Au Domaine Laroche : 4-5% de nos Chablis sont victimes du goût de bouchon 6 à 10% révèlent une tendance particulièrement marquée d’oxydation ou un caractère boisé liégeux Internal tastings revealed that 4 to 5% of our wines were adversely affected by TCA. A further 6 to 10% were prematurely oxidised. It is important to note that 74% of my wines from the South of France are already sealed with synthetic closures and have been for the past 4 years. We are convinced that more than 10% of our production reveals unappropriate qualities when drunk ! And that our winemaking style is spoiled by uncontrolled/unsafe sealing technique. Have you ever smell wood or cork ? Is it this odor you want inside your glass ? Or the talent of a refined vinification, delicate aromas and freshness…

8 Le bouchon en liège n’est pas un agent neutre
Le bouchon en liège n’est pas un agent neutre. Il agit sur le résultat final en « ajoutant » : de la pollution sous forme de TCA, de l’oxydation prématurée, des goûts boisés inopportuns… It is a source of conflicting times no so easy to handle during a busy night… And at the very end, everybody looses confidence, money and time….

9 Variations de brunissement après 28 mois en cave
To give you a visual representation of the degree of browning, here is a photo of one bottle sealed of each of the closures, taken last week. It is actually relatively easy to rank the bottles with the naked eye, even between 0.16 absorbance units in this range….and 0.14 au here. However, the real power of Georges method is that it can also distinguish such small changes in brown colour with closured bottles. Thus this technique has proved to be an excellent tool in rating closure performance, and provides objective and quantitative results. OD420  0.14 au OD420  0.19 au

10 Contamination de l’eau après 15 jours

11 Capsules à vis Une évolution inéluctable
Dear all, I am honoured to be invited at kms from my home town of Chablis, as a spokeperson of the Old World in this Symposium. I am particularly glad to testify that even the most traditional and historical region of production, Burgundy as a whole, is the first to announce its commitment to a new technical improvement that will probably change our vision of winemaking. One of the Old World producers is here to say that we have been too many time facing disappointing experiences opening jewels that revealed being destroyed by a packaging failure… It is screwcaps time.

12 Contrairement au savoir populaire, l’oxygène n’est pas nécessaire au vieillissement des vins. En fait, c’est l’inverse qui est vrai… It is time to strongly communicate about a certain number of stereotypes like the unsane benefit of oxygen… for bottle aging. Because, in reality…

13 J. Ribéreau-Gayon (1976) Traité d’œnologie
« L’Oxygène n’est pas l’agent servant la maturation du vin en bouteille. » As several talentuous winemasters claimed for years… Oxygen is not the agent of a normal bottle maturation.

14 Connaissances et maîtrise de la Vinification
Emile Peynaud (1984) Connaissances et maîtrise de la Vinification « C’est le contraire de l’oxydation, un processus de réduction et d’asphyxie, qui provoque le vieillissement du vin »

15 Les réactions en bouteille ne réclament pas d’oxygène.
P. Ribéreau-Gayon (2000), Manuel d’Oenologie “Quand un vin vieillit en bouteille, le potentiel d’oxydation-réduction diminue progressivement jusqu’à un degré minimum, qui varie suivant la qualité du bouchage” Les réactions en bouteille ne réclament pas d’oxygène. 

16 Protéger la qualité de nos vins est essentiel
Protéger la qualité de nos vins est essentiel ! Avec 25 ans de recul, nous avons découvert que… Au delà de la suppression du gout de bouchon, la vis valorise le vieillissement en prolongeant la fraîcheur aromatique, la précision et la vivacité des vins. The winemaker chooses the date of harvest, the vinification methods, when the wine should be bottled. Why shouldn’t he also be allowed to chose the type of closure which he feels best preserves the quality of his wines ? Would an architect accept that buyers decree which type of clay should be used for their houses ? As a producer, we discovered that ScrewCaps, apart from avoiding cork taint, provided a superb protection of aromas and freshness to our most delicate white wines. Why our Old World consumers would miss this quality improvement ?

17 Qualités essentielles de la vis
Ne pollue pas le vin Meilleure conservation des qualités d’origine (fraîcheur, arômes, acidité) Amélioration du potentiel de vieillissement Simple et facile d’emploi

18 Comment ça marche ? Une coiffe en aluminium vient appliquer un joint avec une pression de 120 kgs sur le goulot de la bouteille en verre. Le joint hermétique absorbe des hautes pressions et est insensible aux chocs thermiques. Etanchéité réglable en fonction des vins.

19 Nous vous proposons donc nos grands vins de garde
Notre mission principale reste d’apporter au client un vin dans les meilleures conditions de conservation possibles. Nous vous proposons donc nos grands vins de garde et nos vins de plaisir en capsule à vis I am convinced that methods used to seal bottles will evolve in a similar way … And let us not forget that our ultimate aim is to satisfy the consumer and supply them with wine in the best possible condition.

20 Thanks you…