As a fan of rielsing, gewurztraminer and other aromatic wines, I've recently become aware of a glucolytic enzyme that is used in the must of aromatic wines to release additional aromas from these varietals. Does anyone have specific information and/or experience with these?
The idea is that it increases the aromatic properties of these wines. I do understand that some wineries make use of these.
Any help would be appreciated.
Glen Duff
I have used AR-2000 enzyme in a few wines. Not surprisingly, the most pleasing result came in a gewurz. My non-chemist understanding is it splits off terpenes which improve flowery aromatics.
I have also heard anecdotal comments from some people that they feel use of this enzyme shortens the life span of the wine. I have yet to hear an explanation as to why.
My biggest complaint is that you can't get it in practical sizes for your average home winemaker. If I could buy a little pack of it, I would use it once in awhile, but not when I have to shell out for a commercial sized quantity that I will only use a fraction of before it expires.
Brian
Brian,
Thanks for the helpful comments. One of my favourite suppliers is Funk Winemaking located in the Niagara Region here in Ontario, just over an hour from my place so I usually use mail order with them. They are a small family-owned business but since they are located in winegrowing country seem to have a better range of supplies than the average winemaking shop. They are willing to supply a "half package" (5 gm)of AR2000 for $6.00 Canadian. You can find them on internet but I will let you know any details you might need for reaching them.
I need to cofirm the rate but I understand the recommended level is around 1 gm per 100 liters so I'm hoping it will store as I only make about 150 liters aromatic wines per year, but it's certainly not expensive if you can find small quantities. I will also need to find out exactly how it's used, I'm assuming it should be added to the must when you start fermentation although I will need to confirm that.
Cheers,
Glen Duff
--------------------
Brian Lundeen wrote:
Additional information obtained on gulcolytic enzyme AR2000.
A contact of mine who owns a small winery has told me the following on the above product.
"We have used between 1 and 5 grams per 100L, on an experimental basis but have not conducted bench scale tests using different amounts. We do not use this product in the winery for the reason cited (effectiveness is not long-lasting and the wine fades). Some wineries use the enzymes when submitting samples to wine writers and competitions."
Despite these comments, I am going to try some bench trials on varying amounts per 100 liters eg. 0, 0.5, 1.0 and 2.0 grams. I will have some blind testing done for colour, taste and aroma at 6-8 months and perhaps after a year or so. Most of my aromatic wines aren't around after 12-18 months.
Cheers,
Glen Duff
I also only heard this but more than anecdotal comments - it was a controlled experiment by an experienced winemaker. Apparently, what happened was that in short term (up to 2 years), the aroma was noticeably enhanced, but after 2 years the wine basically broke down very rapidly. The nontreated wine was fine.
As for why this happens, I don't have a scientific explanation, but I'd guess the reaction that increases the aroma has a side-effect that shortens the livespan of the wine. Kind of along the lines of fruit-forward reds that don't last that long. Just a guess.
Pp
Volatile aromatics smell because they react with oxygen to produce the odur. As wine ages in bottles some of the aroma is oxidized and the total remaining volatile aromatic quanitity is reduced. Given time all wine will lose these aromatics which is why mature wine never tastes of fruit. This enzyme appears to speed up the release of volatile aromatics so you're looking at an accelerated rate of loss.
Actually I order from Funk's. Didn't realize they had these little packs. The last time I ordered the stuff (don't recall from where) I had to buy a full original Gist-Brocade pack of 50 grams. What a waste.
However, I think I will avoid this enzyme from now on. After reading Pp's comments about wine breakdown after 2 years, I went into my record books to see what I did with a Brehm Pinot Gris I made in 2001, was marvelous early on and which has basically turned to s**te. I did indeed add AR2000 to it.
Years before that, I made the finest Gewurz I have ever done from Brehm juice as well. It too had AR2000 added, and it now strikes me that it too lacked longevity, although it is so long ago I can't really trust my memory.
Anyway, I'm keeping clear of it.
Brian
I have used it for 3 years and am not going to argue the point on longevity because it's probably right. The other side of that is I rarely keep a white much more than two years and this is only for whites. You must remove it with bentonite per the manufacturer. I think it makes a generally average wine much better short term. I can't say my 3 year old ones have fallen apart, but I'll check one this week, there are very few left.
I have a heck of a lot of AR 2000 left and will mail a few grams to anyone who wants it, I bought 50 grams last year and have probably 20 grams left. It's wasting space in the fridge. I would rather spend a few cents on postage than throw it out.
The dosage is around 1 gram in 5 gallons max as I recall. I have a balance so just tell me what you want if you email me and I can baggy it up and send it off. They have a usage guide posted in PDF form on the web.
Joe
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.