CSA’19 CSA’19
PRESENTATIONS
PARTNERS
J. Mellado-Carretero, M. Puxeu, L. RodrĂguez-Saona and S. de Lamo-Castellv
Background: Infrared Spectroscopy
Spectroscopy is the science that studies the interaction of different types of radiation with matte
Spectroscopy
Electromagnetic radiation
Fotonic Spectroscopy
2
Infrared Spectroscopy Quantum theory: There will be absorption when the energy of the incident photon coincides with the energy difference between the ground state and one of the excited states of the absorbing species. The energy associated with the different states of a molecule consists of three components: No electronic transitions observed in the infrared region
E = Eelectronic + Evibrational + Erotational
Liquid and solid states make molecules imposible to rotate
How do molecules absorb? RESONANCE
3
Surface treatment of cork stoppers Cork stoppers are coated with lubricant films of silicone or paraffin to improve their sealing properties and reduce friction. This operation, operation also known as softening, has some benefits: ďƒź Facilitates their extraction and insertion ďƒź In wine preservation: off-odours (TCA) and oxidation However, the softening can affect the air permeability properties of cork stoppers, very important in the process of wine aging!! Several analysis methods have been proposed to control stopper surface treatments: Direct measurements: Grass chromatography-Mass chromatography spectrometry and extraction with solvents
Homogeneity?
Indirect measurements: force extraction to extract the stopper 4
Surface treatment of cork stoppers
Previous studies reported the use of Attenuated Total Reflectance Fourier Transform Mid Infrared (ATR-FT-MIR) spectroscopy for detecting the presence and the type of treatment applied to cork stoppers.
There is the need to find a new approach to rapidly and non-destructively characterize the surface treatment applied to cork stoppers.
Near infrared spectroscopy has the potential to provide a new way to rapidly assure the homogeneity of surface treatments applied to cork stoppers with low running costs and no sample preparation. 5
Objective Determining the presence of surface treatments applied to cork stoppers in a non-destructive destructive way by using a handheld portable near-infrared infrared system combined with multivariate analysis
Developing a simple, non-destructive non and reproducible infrared spectroscopy method for quality assurance of cork stoppers will be a breakthrough for cork industry 6
Materials & Methods SAMPLING
MULTIVARIATE ANALYSIS Pirouette software 4.0
Sample preparation not required!!
Spectra preprocessing (Mean centering and MSC) SIMCA analysis
Thermo Scientific™ microPHAZIR RX Analyzer microPHAZIR™ NIR region (1600 a 2400 nm) Data download via PC USB connection
SPECTRA ACQUISITION
7
Materials & Methods (II): SIMCA In Soft Independent Modeling of Class Analogy nalogy (SIMCA), each training set class is described by its own principal component (PC) model. When a prediction is done through SIMCA, samples that are not close enough to the PC class model are considered no-members of that one.
Class separation
SIMCA outputs
• Sample residuals • Interclass distances (ICD): classes with ICD > 3 are considered statistically different • Class projections: 95% confidence intervals
Which variables are responsible of discrimination?
• Discriminating Power
Outlier diagnostics
• Mahalanobis distances • Interclass residuals 8
9
Treated stoppers 0.004
PC3
PC1
Untreated stoppers
PC2
ICD: 4.0
0.003
0.002
0.001
0.001
Untreated stoppers
0.002
0.003
Treated stoppers
Treated Untreated Discriminating Power
1927
2130
150
100
2285
50
0 1759 1927 2090 2247 2396
Wavelenght (nm)
2285 nm: νas (CH3) + δas (CH3)
Untreated stoppers 0.005
PC1
PC3
Untreated stoppers
PC2
ICD: 3
0.004 0.003 0.002 0.001
0.0004
Treated stoppers
0.0012
0.0016
Treated stoppers
Treated Untreated
0.0008
Discriminating Power
2293
200
2367 100
2337
2293 nm: νas (CH3) + δas (CH3) 2367 nm: νas (CH3) + δs (CH3)
0 1759 1927 2090 2247 2396
Wavelenght (nm)
11
Untreated stoppers
PC2
PC3
PC1
Treated stoppers
0.002
0.001
0.001 0.002 Treated stoppers
Untreated 2293 200
Discriminating Power
Treated
Untreatted stoppers
ICD: 5.0
150
100
2367 2322 2254
2293 nm: νas (CH3) + δas (CH3) 2367 nm: νas (CH3) + δs (CH3)
50
0 1759 1927 2090 2247 2396
Wavelenght (nm)
12
0.004
PC2
PC1
Untreated stoppers
ICD: 3.1
PC3
0.003
0.002
0.001
0.001
Treated stoppers
0.002
0.003
Treated stoppers
2293 Discriminating Power
Agglomerated cork with discs – sparkling wine
Untreated stoppers
120
80
2367
2293 nm: νas (CH3) + δas (CH3) 2367 nm: νas (CH3) + δs (CH3)
2337 40
0 1759 1927 2090 2247 2396
Wavelength (nm)
13
PC2 PC3
PC1
Untreated stoppers
0.006
ICD: 3.1 0.004
0.002
0.000
Treated stoppers
0.0006
0.0010
0.0014
0.0018
0.0022
Treated stoppers
2293 Discriminating Power
Mixture agglomerated agglomerated/microagglomerated cork – sparkling wine
Untreated stoppers
2293 nm: νas (CH3) + δas (CH3) 2367 nm: νas (CH3) + δs (CH3)
300
200
2367 2337
100
0 1759 1927 2090 2247 2396
Wavelength (nm)
14
PC2
0.004
PC1
Untreated stoppers
PC3
ICD: 3.3
0.003
0.002
0.001
0.0004
Untreated stoppers
0.0006
0.0008
0.0010
0.0012
Treated stoppers
2293
Discriminating Power
Microagglomerated cork – sparkling wine
Treated stoppers
300
2293 nm: νas (CH3) + δas (CH3) 2367 nm: νas (CH3) + δs (CH3)
200
2367 2337
100
0 1759 1927 2090 2247 2396
Wavelength (nm)
15
Conclusions
• Different types of surface-treated treated and untreated cork stoppers we discriminated by using Near-Infrared Infrared Spectroscopy combined with SIMCA
• Regardles of the cork stopper type, type all the treatments were identified by th same NIR bands, related to silicone treatment applied
• This study shows the potential of using FT-NIR Spectroscopy combined wi multivariate analysis as a rapid and non-destructive method for quali assurance of surface-treated cork stoppers
16
CONTRIBUTION OF CORK STOPPER TO THE AROMA OF WINE. POSITIVE COMPOUNDS CORK IN SCIENCE 2019 | Grup OLLER 2019
INTRODUCTION Cork is used traditionally to produce cork stoppers thanks to its physical properties like compressibility, lightness, impermeability to liquids and gases… Cork is composed of suberin, lignin, polysaccahrides and extractives (polar and nonpolar).
PRODUCTION PROCESS The cork manufacturing process has included different treatments to improve the cork stoppers sensorial quality. These processes result in a clear reduction of off-flavour compounds but at the same time they affect other aromatic compounds present in cork
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
INTRODUCTION – production process
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
OBJECTIVE
The aim of this study is to evaluate the influence of the treatments, implemented in the manufacturing process, in the positive aromatic compounds present in cork and their effect in wine.
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 ¡ Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
MATERIALS & METHODS MATERIAL Natural cork discs
• Without treatment
• Thermal treatment • Wash treatment
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
MATERIALS & METHODS MATERIAL Natural cork discs • Without treatment
• Thermal treatment
• Washing process
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
MATERIALS & METHODS THERMAL TREATMENT
Combinated cycles of temperature and moisture with airflow and extraction Enables the volatilization and elimination of haloanisoles
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
MATERIALS & METHODS MATERIAL Natural cork discs • Without treatment • Heat treatment
• Wash treatment
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
MATERIALS & METHODS WASHING PROCESS Washing process with ethanol-water in aqueous phase and vapour phase Reduces the amount of compounds that are soluble in water and ethanol
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
MATERIALS & METHODS
CROMATOGRAPHIC ANALYSIS
cork granulate/EtOH 12% 48h maceration
SPE extraction
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
GC-MS analysis
OLLER_1892
MATERIALS & METHODS
vanillin p-vinilguaicol
homovanilic acid
acetovanillone 4-hidroxy-3-methoxy phenylacetone
ANALYSED COMPOUNDS • Vanillin • p-vinylguaiacol • Acetovanillone • 4-hydroxi-3-methoxyphenylacetone • Homovanillic acid Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
MATERIALS & METHODS ANALYSED COMPOUNDS
Acetovanillone
Vanillin
Homovanillic acid
p-vinilguaiacol
4-hydroxi-3-methoxyphenylacetone
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
MATERIALS & METHODS SENSORY ANALYSIS – IMPACT ON WINE
PROSECCO WINE: Light aromatic composition Main aromatic notes: fruity and floral Absence of notes from second fermentation: pastry, toasty, honey…
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
MATERIALS & METHODS SENSORY ANALYSIS – IMPACT ON WINE
SENSORY PANEL: 5 trained judges Tasting sheet: vanilla, wood, smoke Olfactometric intensity 0-5
Smoky taste: Not found Due to fire branding
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
RESULTS
µg/g
THERMAL TREATMENT 120 110 100 90 80 70 60 50 40 30 20 10 0
non-treated 1 treatment cycle
vanillin Olfactory threshold: 1-200 µg/L
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
RESULTS
µg/g
THERMAL TREATMENT 5 4,5 4 3,5 3 2,5 2 1,5 1 0,5 0
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
non-treated 1 treatment cycle
OLLER_1892
RESULTS THERMAL TREATMENT
Produces lignin degradation Increases the concentration of compounds with vanilla, wood and spicy taste
Lignin polymer
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
RESULTS
µg/g
WASHING TREATMENT 120 110 100 90 80 70 60 50 40 30 20 10 0
non-washed thermal treatment washed
vanillin
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
RESULTS WASHING TREATMENT 5,0
µg/g
4,0 3,0 2,0 1,0
non-washed thermal treatment
0,0
washed
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
RESULTS WASHING PROCESS
Water ethanol washing process Solubilisation of polar compounds Reduction of compounds with vanilla, wood and spicy taste
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
RESULTS
Olfactory intensity
EFFECT ON WINE 5 4,5 4 3,5 3 2,5 2 1,5 1 0,5 0
wood vanillin smoke
non treated
heat treatment
washed
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
CONCLUSIONS
The manufacturing process modulates the aromatic profile of cork and has an influence on the wine’s aromatic profile.
The thermal process produces an increase of vanillin notes as a result of the degradation of the lignin matrix of cork. These are the same aromatic notes that can be found in oak barrels for wine.
The washing process solubilizes the analysed compounds and reduce their concentration due to their polarity and solubility.
Grup OLLER | Sector Industrial El Trust Ctra. C-65 Km. 16,5 · Cassà de la Selva (Girona) | Tel. +34 972 46 03 50 | www.ollerfco.com |
OLLER_1892
CONTRIBUTION OF CORK STOPPER TO THE AROMA OF WINE. POSITIVE COMPOUNDS CORK IN SCIENCE 2019 | Grup OLLER 2019
THANK YOU FOR YOUR ATTENTION
Ultrafast analytical method for TCA determination in cork stoppers Agilent technologies Solutions
José Juan Rivero Especialista de Producto AGILENT TECHNOLOGIES 901.11.68.90
Jose Juan Rivero Marabé GC & GCMS Product Specialist
Objectives
Reviewing the current situation
OIV-OENO 296/2009
• Methodology conditions • Maceration/SPME/GCMS or GCECD
OIV-OENO 623/2018
• MSMS tandem
• Shorten total analysis times as much as possible • Taking in advance the nowadays Technology • Reach LOQ levels of 0.5ppt
Current lab situation
30-45min
24hÂą2
15-30min
x10 7 2.6 2.4 2.2 2 1.8 1.6 1.4 1.2 1 0.8 0.6 0.4 0.2 0 7
8
LOQ: ~1ng/L
9
10
11
12
13
14
15
16
17 18 19 Counts vs. Acquisition Time (min)
20
21
22
23
24
25
26
27
28
29
How accelerate the analysis?
1. Sample preparation. 2. Chromatographic conditions.
Improvements in Sample preparation SPME ARROW Key benefits compared to classical SPME Fibers
Superior sensitivity • With up to 15 x more sorption phase volume the new PAL SPME Arrow achieves up 10 x better sensitivities compared to classic SPME Fibers
Higher throughput • With an up to 6 x bigger surface the new PAL SPME Arrow extracts the same amount of analyte typically 3 times faster compared to classic SPME Fibers
Improved robustness • The PAL SPME Arrow’s geometry and materials have been optimized. Therefore lifetime is typically 2-3 times longer than with the classic SPME Fibers
SPME Arrow & how improve the analysis
Extraction conditions: • SPME ARROW 100um PDMS • Extraction Temperature: 50ºC • Agitation speed: 750 rpm • Equilibrium time: 1 minute • Extraction Time: 2 minutes (120 s) • Desorption Time: 1 minute at 260ºC
How accelerate the analysis? Modular Intuvo flow chips
Disposable Guard chip
Ferrule-free click-and-run connections
No-trim column
Direct heating
Why Intuvo help to us?
Productivity improved over all GC platforms
Heating….
Max ramp temp 50ºC Max ramp temp 250ºC
Cooling…. 400>50 (4min)
400>50 (2min)
Advantage of INTUVO’s platform
Win time on Heating and Cooling
Off flavors mix. The peak at RT 0.664 is the extracted ion 217 of the IS TCAd5, while the peak at RT 0.793 is the extracted ion 212 to identify TCA. TCA concentration in the sample is 0.3 ppt
Why MSMS in tรกndem?
Why MSMS in tándem?
Highly selectivity
Highly Sensitivity
High Acquisition Speed
• Easiest Sample preparation
•Lowest LOQ
• Highly number of analytes
Mass Spectra stability
No Matrix interferences
•Avoid false positives and negatives
• Minimizing • Matrix effects
Advantage: 1. Increased analytical performance 2. Improvement detection limits. 3. Improves analytical confidence.
MRM Conditions for TCA Background study
195 -> 167 (10v)
210 -> 195 (10v)
167-> 83 (20v)
TCA
212 -> 197 (10v)
197 -> 169 (20V)
167 -> 107 (20v)
T C A TCA
MRM transitions: 212 >197; 210>195 e 197>169 Less noise and interferences = higher selectivity High selectivity => Higher sensitivity
LOQs reached!!!
TCA = 0.3 ppt GC/MS/MS Quantifier trans: 212 > 197 TCA: 0,3 ppt
LOQs target for TCA: 0.5ppt
Robotics double-head. Improving the dead time.
Maximum productivity and throughput: MPS Dual Head
Two towers operating simultaneously: Staggered/overlapping SPME cycles: SPME 1 / SPME 2 SPME cycle time ~2 min • Incubation 1 min; extraction 2.0 min; desorption 1.0 min • Two samples processed staggered in parallel. Cycle time: 2 min • 6 position agitator: Long incubation time and short cycle possible GC/MS cycle time 3.1 min • Run time 1.64 min; Cool down 1.46 min. Fiber conditioning station or GC inlet conditioning Operates for SPME and for SPME-Arrow
Parallel Prep with MPS robotic Dual Head Example: Dual SPME method for very high throughput
Parallel Prep with MPS robotic Dual Head Example: Dual SPME method for very high throughput
sequentially: 2 x 30 15 samples run prepared in parallel*: Total 2 h 30 min Total runrun timetime approx. 1h 20 min
*Method parameters must be feasibility tested before use
FINAL SUMMARY
Excellent sensitivity for TCA Higher selectivity Expandable to other Off-Flavours Increased productivity: Automatization
X10 24hÂą2
3 min
3 min
Big Thanks to…
Eduardo Mateus New University of Lisbon -FCT/DCEA Campus Caparica Portugal
Thank you for your attention
JosĂŠ Juan Rivero Product Specialist at Agilent Technologies jose.rivero@agilent.com
Oxygen transfer through cork stoppers Julie Chanut, AurĂŠlieLagorce, RĂŠgisGougeon, Jean-Pierre Bellat,
Thomas Karbowiak
INTRODUCTION
PAM Lab: Food & Wine Science
Food Packaging
Material Science
Wine Science 3
Premature oxidation of wine: Origin ? Viticultural practices? Climate?
Bottling process?
Oenological practices?
Storage?
[sulfites]
Role of the closure?
4
Wine oxidation and the role of Cork
Gas transfer through wine closures
17 different units
D calculated values
6
31 Publications GTR calculated values
25
PERMEABILITY MEASUREMENTS EFFECT OF COMPRESSION / ROLE OF THE INTERFACE
Permeability measurements
Manometric technique
1. 2. 3.
Outgassing Initial pressure of O2 in C1 p = f (t)
Samples preparation Compressed
Not compressed
(glued interface) 6 mm thick
3 mm thick
Compressed in the bottleneck (glass/cork interface) 49 mm length
Compression applied for still wine
24 mm
18.5 mm
18.5 mm Âą 0.5
Fromwafer to a wholecorkstopper stopper
48 mm extrapolated Distribution
3 mm experimental distribution
Samples with different thickness can be compared
Effect of Compression / Role of the interface O2 O2 O2
Experimental conditions: Low hydrated cork without any surface treatment
CONCLUSION
Conclusion Development of a method to compare samples with different thickness Compression applied for still wine no effect on DO2 Glass bottleneck/cork DO2 50 times higher seems to play a key role Important to better understand role of water on DO2 effect of surface treatment
O2
O2
O2
ISOPOW DIJON 24 - 28 AUGUST 2019
INTERNATIONAL SYMPOSIUM ON THE PROPERTIES OF WATER
CORK IN SCIENCE 2019 MECHANICAL BEHAVIOUR OF NATURAL CORK STOPPERS WHEN MODIFYING THE STANDARD CORKING PARAMETERS IN THREE PRACTICAL CASES
COMPORTAMIENTO DEL TAPÓN NATURAL AL MODIFICAR LOS PARÁMETROS ESTANDAR DEL ENCORCHADO EN TRES SUPUESTOS PRÁCTICOS
Cristina Prades1 and Mariola Sánchez-González2 1 Forest
2 Forest
Engineering Department– Universidad de Córdoba Research Centre - INIA
INTRODUCTION
• Wine sealing is an important part of the wine making process • To maintain the quality of the wine during bottling, storage and shipping
INTRODUCTION
• During the bottling operation, the stopper is inserted into the bottleneck by compressing it with a caliper • Close relationship among: bottleneck diameter stopper diameter caliper closure diameter (compression rate)
• The stopper dimensions are established in accordance with the standardized inner dimensions of the bottleneck
INTRODUCTION
• European Standard EN 12726
• Caliper closure diameter: 16 mm (compression rate of 33%)
INTRODUCTION • Cork planks thickness greater than 27 mm, cork planks suitable ranges from 35% to 60% • Cork production is decreasing: lack of regeneration and ageing of cork oak forests Cork production (103 t)
160 140 120 100 80 60
40 20 0 1920
1940
1960
1980
2000
2020
Spanish cork production according to official statistics (MAPA, 1922-2015)
INTRODUCTION • This decrease has taken place gradually 87,735 • 1974-1983 t/year 80,881 • 1984-1993 t/year
Spanish mean cork production according to official statistics (MAPA, 1974-2015)
70,920 • 1994-2003 t/year 51,613 • 2005-2015 t/year
• This declining trend could stabilize or be reversed: Cork plantations from CAP in the period 1993-2000 Intensive plantations with irrigations
INTRODUCTION • The demand for natural cork stoppers has increased Raw cork EXPORTS OF CORK IN VALUE (MILLION €)
120 100 80 60 40 20
1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018
0
Spanish cork exports according to official statistics (DATACOMEX, 2019)
INTRODUCTION
• Possibility of reducing stopper diameter, while maintaining or improving the requirements for appropriate sealing performance • The aim of this work is to evaluate the mechanical behaviour of stoppers during the corking process when reducing the stopper diameter • Previous step towards establishing the appropriate relationship between forces and diameters that contribute to a proper sealing
MATERIAL & METHODS • Three practical cases:
• Data set:
Botlleneck diameter
Stopper diameter
Caliper diameter
1
17
20.5
15.5
2
18
22.5
16.5
3
19
24
17.5
3 batches of natural cork stoppers of aforementioned diameter values A sample of 30 cork stoppers per size selected with the criteria of having similar values of density were used Once acclimatized at 20°C and 65% of relative humidity, stoppers were weighed and measured
• Mechanical tests: simulate the corking process and determine the following parameters:
Maximum compression force Maximum relaxation force Relaxation ratio Recovered diameter after compression
MATERIAL & METHODS Compression test: • Semiautomatic corking machine equipped with a load cell • Select and fix the caliper closure diameter and measure the force of compression of the stopper into the bottleneck tube • Tubes that simulate bottlenecks
MATERIAL & METHODS
Relaxation test: • Device developed at INIA Cork Laboratory (González-Hernández et al. 2012) • The relaxation force is registered and transmitted via a spindle to a load cell which transforms it into an electrical signal which, in turn, is presented as a value on a screen
METHODOLOGY Relaxation ratio: • The viscoelastic behavior of the fitted stopper is measured by the relaxation ratio (Gonzalez-Hernåndez et al., 2014):
đ?‘…đ?‘… (%)=100 RF/CF where CF is the maximum compression force and RF is the maximum relaxation force Diameter recovery:
• Mitutoyo ID-F150 digital vernier callipers • 24h after compression
RESULTS AND DISCUSSION COMPRESSION FORCE (daN)
20.5x44 mm Mean
Range
172.37 (25.03)
124.2-211
22.5x44 mm Mean
Range
24x44 mm Mean
Range
188.59 196.34 145.6-232.2 (20.85) (26.3)
116.6246.0
RELAXATION FORCE (daN) 20.5x44 mm
22.5x44 mm
24x44 mm
Mean
Range
Mean
Range
Mean
Range
18.98 (2.21)
14.16-24.60
22.35 (2.5)
14.75-26.36
25.72 (3.28)
17.93-32.68
โ ข Lower values than those obtained for standard sealing conditions (Gonzรกlez-Hernรกndez et al. 2014)
RESULTS AND DISCUSSION RELAXATION RATIO
20.5x44 mm
22.5x44 mm
24x44 mm
Mean
Range
Mean
Range
Mean
Range
0.13 (0.01)
0.10-0.15
0.12 (0.01)
0.09-0.14
0.11 (0.01)
0.09-0.13
โ ข The relaxation ratio took values close to 0.11, which is the value that takes for standard sealing conditions (Gonzรกlez-Hernรกndez et al., 2014) DIAMETER RECOVERY (%)
20.5x44 mm
22.5x44 mm
24x44 mm
Mean
Range
Mean
Range
Mean
Range
0.97 (0.01)
0.96-0.98
0.97 (0.01)
0.96-0.99
0.97 (0.01)
0.96-0.99
FINAL REMARKS
• The values obtained for the compression force and relaxation force are lower than those obtained for standard sealing conditions • A similar relaxation ratio ranging from 0.13 to 0.11 was obtained in all three cases • According to the values of diameter recovery obtained, sealing performance is good, at least the first 24 hours • It is not possible to conclude whether the relationship among the tested diameters are optimal
FURTHER RESEARCH
• To establish the appropriate relationship between forces and diameters that contribute to sealing in order to ensure adequate closure during storage time • To validate the theoretical model by experimental work • To study the influence of cork quality and density • To assess the impact of the reduction of stopper diameter in debarking parameters: Debarking height Rotation length
ACKNOWLEDGEMENTS
• This study has been carried out within the framework of the collaboration agreement between INIA and the University of Cordoba • Thanks to the INIA Cork Laboratory staff their contribution to this work and the good job they always do
THANK YOU
Mariola Sรกnchez Gonzรกlez e-mail: msanchez@inia.es
STEM DIAMETER AND HEIGHT AS TRAITS LINKED TO CORK QUALITY: THICKNESS AND POROSITY Augusta Costa | Palafrugell, 22nd May 2019
AGENDA
Cork Quality
Study and Goals
Materials and methods
Results and Conclusions
AGENDA
Cork Quality
Study and Goals
Materials and methods
Results and Conclusions
CORK QUALITY THICKNESS
POROSITY
Decisive for the industrial processing (commercial classes) and the use of cork as a sealant (e.g., in natural cork stoppers or discs)
Decisive for the visual inspection and behaviour as a sealant (quality classes) (e.g., in natural cork stoppers or discs)
WHAT VALUE? THICKNESS
POROSITY
Thickness (mm)
Grading
Products
9 - 22 22-27 27 - 32 32 - 40 40 - 54 >54
Extra thin Thin Half standard Standard Large Extra large
Discs Discs Stoppers Stoppers Stoppers Granulates
Porosity Coefficient (%)1 <6 6 - 10 > 10
Grading 1st - 3rd (Good) 4th - 5th (Medium) 6th (Poor)
1 By
Products Stoppers Stoppers Granulate
definition, Porosity coefficient is the percentage of pore area in relation to total area of cork mass
The quality of the raw cork planks determine the industrial processing and; the type of product
WHAT VALUE? QUALITY (INDEX PRICES) Thickness (mm) < 22 22-27 27 - 32 32 - 40 > 40
Quality classes st
rd
1 â&#x20AC;&#x201C; 3 (Good) < 30 50 100 100 70
4th- 5th (Medium) 10 30 60 60 30
6th (Poor) < 10 < 15 25 25 < 15
WHAT COST? CORK HARVESTING (INDEX COSTS) Age Shape Stem height Crown canopy (leaf area) Harvesting height Harvesting intensity/frequency Pest/Diseases resistance Cork Growth
Density Structure Basal area Canopy cover Persistence Habitat quality Forest management Pest/Diseases resistance Cork Yield
Habitat diversity Forest understory management Pest/Diseases outbreaks Land tenure Patchiness/Connectivity Cork Supply
Water availability Carbon storage Soil conservation Pest/Diseases outbreaks Habitat suitability Nutrient cycle Climate change effects Biophysical conditions Cork Region
WHAT COST? CORK HARVESTING (INDEX COSTS) Harvesting Height
Workers yield (kg of cork per, working day)
In stem
Higher or in Branches
Pliocenic sedimentary formations
100
65
Carbonic schists formations
75
50
Harvesting height
"Pair of workers"
One worker
Stem harvesting "PĂŠs"
900 -1050
375 - 450
Branches harvesting "Ares"
600 - 750
250 - 360
References: Costa (1991) Metodologias para o ordenamento do montado de sobro. Graduate thesis. University of Lisbon.
AGENDA
Cork Quality
Study and Goals
Materials and methods
Results and Conclusions
VARIABILITY: THICKNESS Decreasing trend of cork thickness with the stem height
Cork in the branches is thinner than below, in the stem.
VARIABILITY: POROSITY Decreasing trend of cork porosity with the stem height. Cork in higher stem heights have pores with smaller area.
Goal To address the within-tree variability of cork quality and, specifically, to assess the stem height-cork thickness and the stem height-cork porosity relationships. Curve for the cork thickness
THICKNESS
Curve for the cork porosity
POROSITY
Optimizing the cork harvesting operation
AGENDA
Cork Quality
Study and Goals
Materials and methods
Results and Conclusions
MATERIALS AND METHODS COLLECTION OF CORK SAMPLES
DATA TREATMENT
DATA ANALYSIS
MATERIALS AND METHODS COLLECTION OF CORK SAMPLES
DATA TREATMENT
DATA ANALYSIS
Selection of more than 60 trees and; The collection of more than 450 cork samples:
3.30 m
At different heights in the tree stem;
2.30 m
At opposite aspect in the tree stem (North and South)
1.30 m
0.30 m
MATERIALS AND METHODS COLLECTION OF CORK SAMPLES
DATA TREATMENT
Cork samples were boiled, cut and sanded for image analysis. In each cork sample, the transversal sections were used for cork-ring width measurements.
DATA ANALYSIS
MATERIALS AND METHODS COLLECTION OF CORK SAMPLES
DATA TREATMENT
Cork samples were boiled, cut and sanded for image analysis. In each cork sample, the tangential section was used for cork porosity measurements.
DATA ANALYSIS
AGENDA
Cork Quality
Study and Goals
Materials and methods
Results and Conclusions
RESULTS: TREE CHARACTERIZATION
83%
80%
Cork-ring width (mm)
48%
5 4 3 2 1 0 2000
2002
2004
2006 Year
2008
2010
RESULTS: CORK THICKNESS Thickness/Thickness at1.30 m
1.2 1.1 1.0 0.9 0.8 0.7 0.6 1.0
2.0
3.0
4.0
5.0
Stem harvesting height (m)
In average, at 4 m height in the stem, the cork thickness may be only 80% of the cork thickness found at 1.30m height
In average, above the stem height of 2 m, the cork planks have a cork thickness inferior to 27 mm (not stoppable)
The cork thickness decreased along the stem upwards. This pattern was consistent with the one reported on previous studies. In our study we found on average a (linear) decreasing rate of 2.5 mm.m-1 of stem height. This pattern was noticed in all trees despite their cork thickness, at 1.30 m.
RESULTS: CORK THICKNESS Stem Profile The cork thickness was not equal, radially around the stem, which was consistent with the other tree species. In our study we found that in the shady side of the stem the cork thickness ranged between 95% and 100% of the cork thickness of the sunny side. The annual growth rate of cork was a decisive variable for stem profile modelling. These results showed that tree growth patterns are associated with the phellogenâ&#x20AC;&#x2122;s intrinsic characteristics, namely the number of cork cells produced radially by the phellogen, in each cork ring
RESULTS: POROSITY
The number, area and shape of pores in the tangential section were decisive variables, in comparison with the transversal section.
In average, above the stem height of 3 m, the cork planks have a porosity coefficient below 10% (medium to high quality)
The cork porosity coefficient decreased along the stem upwards. This pattern was consistent with the one reported on previous studies. In our study we found on average a (linear) decreasing rate of 0.35 %.m-1 of stem height.
RESULTS: POROSITY Stem Profile The cork porosity decreased along the stem upwards. This pattern was consistent with the one reported on previous studies. In our study we found out that maximum pore area (linear) decrease was on average 15 mm2.m-1 of stem height. The maximum pore area (in tangential section) was a decisive variable for stem profile modelling. These results showed that tree growth patterns are associated with the lenticular phellogenâ&#x20AC;&#x2122;s intrinsic characteristics, namely the size of lenticular cells produced radially, in each cork ring. The cork porosity decreased along the stem upwards. This pattern was related with the decrease of the (maximum) pore area rather than with the decrease of the number of pores or of the porosity coefficient.
Stem profile
10% Extra thin - Medium - High
4m
30% Thin â&#x20AC;&#x201C; Medium - High
3m
<15% Thin â&#x20AC;&#x201C; Medium
2m
25% Half-Standard /Standard - Medium
THANKS
Project PTDC/BIA-FBT/29704/2017 SuberInStress - Cork formation and suberin deposition: the role of water and heat stress Funded by FCT/MCTES and co-financed by FEDER in the scope of POR Lisboa 2020. Augusta Costa work was funded by FCT/MCTES Post doctoral Grant (SFRH/BPD/97166/2013). Augusta Costa Margarida Oliveira Inês Barbosa José Graça
Augusta Costa | Palafrugell, 22nd May, 2019
CORK GROWTH UNDER DROUGHT CONDITIONS C Leite, V Oliveira, A Lauw and H Pereira
ntroduction The Mediterranean basin is considered a â&#x20AC;&#x153;hot spotâ&#x20AC;? of climate change with tendency towards drier conditions and increasing drought frequency and severity
Source: NOA2010
The occurrence of abnormal drought events is a major concern, namely regarding the possible impacts on the cork quality as an industrial raw-material raw
9 years production cycle Accumulated growth (mm)
60
Target 3.25 mm/year
55 50 45 40 35 30
26 mm
25 20 15 10 5 0 0
1
2
3
4
5
Year
6
7
8
9
10
Study the cork growth under drought conditions and the influence of phellogen age on the ecological performance of the trees
Materials & Methods
12 sites in Coruche (1403 cork samples)
• 30 30-year chronology (1986-2015) • SPEI index (Vicente-Serrano et al.,2010) • Pointer year analysis – 55% of trees with at least 30% increase/decrease in cork growth compared with the preceding 2 years • Resilience components (Lloret et al., 2011) • Mixed model (Pinheiro and Bates, 2000)
Annual precipitation (mm) 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011
605 734 730 692 701 408 351 762 415 649 775 1192 667
2004 2005 2006
Annual precipitation - from 600mm to 800 mm 500 mm minimum for a balanced tree development
2007 2008 2009 2010 2011
Cork growth decreases with drought conditions
Dendrocronology applied to cork growth Cork ring (mm) Standardisation Cork index
Wet 0.3
1,80
0.2
1,60
0.2
1,40
0.1
1,20
0.1
1,00
0.0
0,80
-0.1
0,60
-0.1
0,40
-0.2
0,20
-0.2
0,00
dry -0.3 1986 1987 1988 1989 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015
2,00
SPEI Oct-Apr
SPEI Apr-Aug
SPEIYear
RWI
SPEI
Correlation with SPEI
• drought reduces cork growth • more severe drought conditions correspond to a greater decrease in growth • other factors affecting cork growth rather than climate conditions
ointer years Year
Number of trees in the series
Proportion of trees with growth 30% under the mean growth of the 2 previous years (%)
Mean growth deviation from the mean growth of the previous year (%)
1995
440
55
-
1999
405
66
-
2005
409
82
-
2012
91
60
-
esilience components
e with low drought crease (high resistance) hieving post-drought wth like pre-drought wth (high resilience)
Tree suffering strong impact but with a fast post-drought growth (high recovery) resulting in high relative resilience Lloret et al., 2011
esilience components
Cork growth suffer strong impact (low resistance) Post-drought growth like pre-drought growth (high resilience) Fast post-drought growth (high recovery) resulting in high relative resilience
Resilience components
Year
995
999
005
012
Drought conditions SPEI07Apr SPEI05Aug SPEIYear severe no drought moderate -1.30 -0.21 -1.22 extreme no drought severe -1.81 -0.64 -1.54 extreme extreme extreme -1.94 -1.71 -2.22 moderate no drought no drought -0.94 0.40 -0.66
Mean recovery
Mean resistance
Mean resilience
Mean relative resilience
1.48 ± 0.70
0.70 ± 0.22
1.01 ± 0.28
0.31 ± 0.
1.16 ± 0.42
0.65 ± 0.28
0.79 ± 0.28
0.06 ± 0.
1.62 ± 0.61
0.54 ± 0.20
0.82 ± 0.23
0.27 ± 0.
1.32 ± 0.40
0.67 ± 0.23
0.82 ± 0.24
0.16 ± 0.
2005 • lowest mean resistance (0.54) - the major cork growth loss due to drought • greatest mean recovery (1.62) - the highest recovering capacity
Mixed model to evaluate the effect of phellogen age The best linear mixed model for recovery and resilience was the full model fixed effects â&#x20AC;&#x201C; SPEI Apr-Aug, SPEI Oct-Apr, SPEIYear and phellogen age random effects - site and tree, nested on site phellogen age - significant in the recovery (p-value value = 0.002) and in the resilience (p-value = 0.004).
For resistance,, the best model did not include the SPEI Apr-Aug Apr but included all the random effects. The effect of the phellogen age was significant (p-value ( = 4.929x10-14).
Relative resilience best model did not include the age of the phellogen but included al the SPEIâ&#x20AC;&#x2122;s and all the random effects (site and tree, nested on site).
Conclusions • the age of the phellogen is a relevant factor on the recovery and on the resilience of cork oak regarding cork growth • the younger the phellogen (up to 2 years) the greater the effect of the drought on growth. • more severe droughts correspond to lower resistance values, which means, greater the effects of the drought on the growth of the drought year. • cork oak is very tolerant and resilient to extreme droughts
Conclusions â&#x20AC;˘ the occurrence of wet conditions in winter, spring and the whole year are determinant to cork growth, during and after drought, but there are other factors involved - site, the tree and the age of the phellogen.
â&#x20AC;˘ the ability to recover (expressed by the relative resilience) does not seem to be affected by the age of the phellogen.
Conclusions â&#x20AC;˘ cork growth cycles should be enlarged in case of occurrence of drought, drought namely if the reduction on growth may lead to obtain cork planks under 26 mm, and particularly if the drought occurs in the first two years of the production cycle.
â&#x20AC;˘ new cork oak plantations should be shifted into more humid areas (higher latitudes).
Acknowledgements • Centro de Estudos Florestais - Fundação para a Ciência e a Tecnologia (FCT) (UID/AGR/00239/2013). • C. Leite acknowledges Ph.D grant by FCT under the SUSFOR doctoral program (PD/BD/113937/2015) and V. Oliveira acknowledges financial support from SFRH/BPD/118037/2016. • Associação dos Produtores Florestais do Concelho de Coruche e Limítrofes (APFC) - material supply.
Thank you!
Vanda Oliveira vandaoliveira@isa.ulisboa.pt
Leite, C., Oliveira, V., Lauw, A., & Pereira, H. (2019). Cork rings suggest ho to manage Quercus suber to mitigate the effects of climate changes. Agricultural and Forest Meteorology, Meteorology 266, 12-19. https://doi.org/10.1016/j.agrformet.2018.11.032.
Gestión integral de los alcornocales para la adaptación al cambio climático Josep M. Tusell
Mario Beltrán, Míriam Piqué, Roser Mundet, Teresa Baiges
Palafrugell, 22 de mayo de 2019
Los alcornocales en Catalunya •
Alcornocal en Catalunya: 5% de la superfície forestal total
•
Superfície forestal de alcornocal: 124.132 ha (Fuente: IFN4)
•
Superfície en la que el Q. suber se presenta como especie principal: 69.912 ha (Fuente: IFN4)
•
En producción: <50% de la superfície de alcornocal
•
Superfície de alcornocal planificada (2017): 34.063 ha / 50% de la superfície de alcornocal (sp principal)
•
PEFC: superfície forestal: 17 % superfície alcornocal: 29%
Los bosques de Catalunya producen un 2% del corcho mundial El corcho catalán se produce en bosques con más pendiente, con mayor densidad de arbolado y en un clima más extremo corcho de mayor densidad (por su crecimiento más lento).
2% 4%
3%
5%
Portugal
6%
Cataluña Resto España Argelia 54%
24%
Italia Marruecos Túnez Francia
2%
Se trata de un corcho menos homogéneo que el de otras regiones, con un porcentaje mayor de merma (provocado sobre todo por la culebrilla), pero las panas que son realmente buenas producen unos tapones de una calidad superior, que son muy apreciados para tapar los grandes vinos de reserva.
Saca muy por debajo de su potencial • Elevados costes de explotación Saca entre los 12 y 16 años (normalmente 14) Alta densidad de pies Menores diámetros Menor altura de saca Dificultad de mecanizar la movilización del corcho Pendientes importantes Necesidad de tratamiento fitosanitario para prevenir D.corticola • Porcentaje muy alto de merma provocado principalmente por la culebrilla
Principales afectaciones a la calidad del corcho
La culebrilla (Coraebus undatus) •
Coleóptero que afecta al corcho produciendo daños (galerías) muy importantes a la capa generatriz y la pana de corcho.
•
Pérdida de la calidad El corcho muy afectado no es apto para hacer tapones naturales. Única salida: refugo (aglomerado)
•
Aumento de la plaga en los últimos años.
•
Pérdida de rentabilidad de la gestión del alcornocal abandono de los alcornocales
RETOS de la gestión en el alcornocal catalán Abandono de la gestión forestal sostenible Cambio climático. Principales impactos: Baja disponibilidad hídrica reducción del crecimiento y la producción de corcho debilitamiento de las masas Aumento de plagas y enfermedades Culebrilla del corcho (Coraebus undatus) Aumento de frecuencia e intensidad de incendios (GIF)
Hace falta incorporar en la gestión nuevas técnicas y métodos para, desde un enfoque integral, mejorar las capacidades de adaptación al cambio climático de este tipo de bosques.
Life+ SUBER Objetivo principal: contribuir a la adaptaciรณn y a una mayor resiliencia de los bosques de Quercus suber europeos ante el cambio climรกtico, favoreciendo su conservaciรณn y el mantenimiento de la cadena de valor asociada. Socios:
Contribuciรณn financiera:
Co-financiadores:
Periodo: 01-07-2014 / 30-06-2018
www.lifesuber.eu
Zonas de actuaciรณn
Gestión propuesta I. MEJORA DE LA VITALIDAD Y PRODUCCIÓN DE CORCHO Cortas de mejora (entresaca) hasta ajustar el AB a: 20 m2/ha en parcelas de alta calidad 15 -17 m2/ha en parcelas de baja calidad Selección de árboles a cortar según potencial de corcho 2 tratamientos de sotobosque (desbroces): Eliminación total del estrato arbustivo Eliminación parcial del estrato arbustivo
Marcaje individual
16 rodales (8 de 3 ha en Q alta y 8 de 5 ha en Q baja)
Desbroce total: Eliminaciรณn del 90-100% de la cubierta arbustiva inicial. Solo se han dejado algunos pies de Arbutus, Viburnum o encina (mรกximo 10%). Se han respetado los rebrotes jรณvenes de alcornoque
Desbroce parcial: Eliminaciรณn selectiva dejando coberturas del estrato arbustivo de entre el 30 y 40%. El matorral que se respeta favorece la presencia de fauna para el control de plagas y la captaciรณn de precipitaciรณn horizontal.
Gestión propuesta II. Zonas PEG: MEJORA DE LA RESISTENCIA A GRAN INCENDIO FORESTAL Adehesamiento Cortas de mejora hasta rebajar el AB a los 8 – 10 m2/ha Eliminación parcial y selectiva del estrato arbustivo Del 40 al 100%, según estructura del rodal Tratamiento de los restos de las cortas Troceados in situ
Estrato aéreo 8 rodales (4 de 3 ha en Q
Estrato de escala
alta y 4 de 5 ha en Q baja)
Estrato de superficie
Gestiรณn propuesta III. Alcornocal degradado: RESTAURACIร N DE ALCORNOCALES DEGRADADOS
Siembra de densificaciรณn con dos tipos de protectores anti-predaciรณn.
Acciones de seguimiento
Seguimiento técnico: Parcelas permanentes zonas tratamiento y parcelas control. Monitoreo de los efectos de los tratamientos sobre: - Arbolado (vitalidad, crecimiento, uso agua, calibre corcho, regeneración…) - Sotobosque (especies, evolución) - Capturas Coraebus (abundancia) Primera toma de datos antes de los tratamientos Toma de datos de forma periòdica y procesado de datos hasta el final del proyecto
Contenido: •
Introducción
•
Gestión del alcornocal para su adaptación al cambio climático
•
Gestión para la reducción del riesgo de grandes incendios forestales
•
Prácticas de restauración de los alcornocales degradados
•
Gestión para el control integral de plagas - Principales patologías de los alcornocales - Enfermedades - Plagas - El caso del Coraebus undatus
•
Casos prácticos
http://lifesuber.eu/es/productos-dedifusion-y-divulgacion-del-proyecto/
EL MATORRAL NOS FAVORECE 1. Impacto positivo e inmediato de la gestión en la vitalidad de la masa y, en particular, el papel crucial del matorral. A los dos años después de haber realizado las actuaciones se observan algunas diferencias en la respuesta de la vitalidad de los árboles, que permiten extraer las primeras conclusiones preliminares: Crecimiento en diámetro: Zonas con actuaciones de corta y desbroce > zonas control Zonas con desbroce parcial > desbroce total. Se puede atribuir a una menor pérdida de agua por insolación directa.
2. La propuesta de desbroce parcial demostrada en el proyecto supone una rebaja de 330 €/ha respecto la gestión habitual del alcornocal. 3. Importante mantener una cantidad de otras especies de arbolado, y en relación al matorral, la recomendación es que cuanto más diverso mejor. 4. La gestión se ha de centrar en buscar la regeneración y promover la presencia de diferentes clases de edad.
AMORTIZACIÓN DE LA INVERSIÓN 5. Las actuaciones generan estructuras menos vulnerables a los incendios. Esta mejora se mantiene en términos generales durante los dos años siguientes
Vulnerabilidad de la estructura: A: alta
B: mediana
C: baja
Control biorracional de poblaciones de C. undatus
3 campaĂąas seguidas: Veranos 2015, 2016 y 2017
ALGUNA COSA VAMOS APRENDIENDO....
• • •
Los machos emergen antes que las hembras. Las hembras tardan unos 20 días en madurar sexualmente hace falta mantenir individuos vivos en laboratorio. Es indispensable continuar amb la investigación para llegar a una feromona de la que se pueda comprovar su eficiencia.
Muchas gracias!
lifesuber.eu El proyecto LIFE+SUBER (LIFE13ENV/ES/000255) ha sido financiado por el programa LIFE de la Unión Europea y cofinanciado por Amorim Florestal Mediterraneo, SL, el Institut Català del Suro y la Diputación de Barcelona.
Marketing del vino: Packaging, ecologĂa y marcas Juan Park, Mayo 2019
Wine Intelligence 2002
UK office
2003
2004
2005
2006
2007
USA S. Africa office office
2008
2009
Australia office
2010
2011
2012
2013
FranceGermany Italy office office office
2014
2015
2016
2017
2018
Brazil and Spain offices
Cuando no hay marcas
# 1: Importancia de las marcas
Diseño cada vez más importante
“Atractivo del diseño” es importante para mí a la hora de elegir vino 2009
2018
33% +12puntos 45% 21% +8puntos 29%
Source: Wine Intelligence Vinitrac® US, 2009-2018 (n>2,000) & UK, 2009-2018 (n>1,000) regular wine drinkers
Las marcas son más importantes Factores de decisión a la hora de comprar vino en EEUU % who indicated the following are important when buying wine Base = All US regular wine drinkers (n=2,629)
gdhgdfgh
10
Grape variety (e.g. Cabernet Sauvignon, Chardonnay, etc.)
77%
A brand I am aware of
73%
Recommendation by friend or family
72%
Wine that matches or compliments food
70%
Taste or wine style descriptions displayed on the shelves or on wine labels
68%
Recommendations from shop staff or shop leaflets
59%
The country of origin (e.g. France, Australia, Spain, Chile, USA, etc.)
58%
Promotional offer (e.g. price discount or 3 for the price of 2)
56%
The region of origin
55%
Alcohol content
48%
Recommendation by wine critic or writer
47%
The year the wine was produced
47%
Appeal of the bottle and/or label design
45%
Recommendation by wine guide books
41%
Whether or not the wine has won a medal or award Wine bought via Internet Source: Wine Intelligence Vinitrac® US, March 2018 n=2,629 regular wine drinkers
37% 25%
EstĂŠtica no es branding
A
B
Mundo real
# 1: Importancia de las marcas # 2: ÂżCĂłmo crecen las marcas?
Estructura del mercado S1 S2 S3 S4
Segmentos
Size
Frequency (past Size3 months)
Frequency Share of (past value 3 months)
Share of value
25%S1
S1
125%
10%1
10%
25%S2
S2
225%
20%2
20%
X4 25%S3
S3
325%
30%3
30%
25%S4
S4
425%
40%4
40%
Marcas
Penetration Penetration
LoyaltyLoyalty (SCR) (SCR) Other Other brandsbrands boughtbought
PorchePorche
100% 100%
52% 52%
1.5
1.5
FerrariFerrari
75% 75%
36% 36%
2.0
2.0
X4
X2
Lamborghini Lamborghini
50% 50%
29% 29%
2.5
2.5
Maserati Maserati
25% 25%
25% 25%
3.0
3.0
Marcas S1 S2 S3 S4
Crecimient o y lealtad
Segmentos Size
Frequency (past 3 months)
Share of value
Penetration
Loyalty (SCR)
Other brands bought
25%
S1
1
10% Porche
100%
52%
1.5
25%
S2
2
20% Ferrari
75%
36%
2.0
25%
S3
3
30% Lamborghini
50%
29%
2.5
25%
S4
4
40% Maserati
25%
25%
3.0
# 1: Importancia de las marcas # 2: ¿Cómo crecen las marcas? # 3: Comunicación
Reacciรณn
Reacción Niños Personas Adultos Ciudades Cosas Vinos
Reacciรณn
Cosas Cosas + Personas
Calidad percibida Calidad percibida de términos de vino % who think these terms represent high quality of the wine Base=All US premium wine drinkers (n=902)
Limited edition
48%
Exclusive collection
46%
Special selection
40%
Gran Reserva
39%
Winemaker’s choice
38%
Reserva
35%
Single vineyard
27%
Clásico
19%
Natural
18%
Organic
18%
Blend
13%
Único
10%
Fair trade
10%
Alpha
8%
Joven
7%
Crianza
7%
None of these
5%
Source: Wine Intelligence Vinitrac USA Apr. '15, n=902 US premium wine drinkers
# 1: Importancia de las marcas # 2: ¿Cómo crecen las marcas? # 3: Comunicación # 4: La motivación es clave
Motivaciones Quieroâ&#x20AC;Ś Quitarme la sed Despertarme por la maĂąana Bebida refrescante + relajante Bebida refrescante + excitante Bebida refrescante + adrenalina
Motivaciones Quiero… Celebrar éxitos
Motivación: Importancia Producto: Asociación
Una vino tinto de prestigio Vino blanco refrescante Región internacional de prestigio Vino ecológico, para ligar, para regalar, tengo que conducir…
Motivaciones Motivación para consumir vino
% que selecciona la siguientes razones como su motivación para consumir vino Base = Todos los consumidores mensuales de vino en España (n=1,000)
Para disfrutar con una comida
72%
Para celebrar algo
56%
Para compartir con amigos
54%
Para una fiesta
38%
Porque es bueno para la salud
32%
Para relajarme
30%
Para darme un premio
27%
Para desconectar
19%
Para probar algo único
12%
Para aprender sobre nuevas variedades de uva
12%
Para educarme sobre vino
9%
Para aprender sobre diferentes regiones
9%
Para emborracharme
4%
Para presumir
3%
Para ayudarme a dormir
2%
Ninguna de estas
2%
Source: Wine Intelligence Vinitrac® Spain, July 2017, n=1,000 regular wine drinkers per market
USA: Intención de compra vs vino “control” % who would be Likely or very likely to buy each wine minus those Likely or very likely to buy the Control wine Base = All regular wine drinkers in US (n=2,000)
10%
5%
-4%
Award-Winning Winery
Established 1870
Sustainbly-Produced Wine
Source: Wine Intelligence, Vinitrac® US, July 2018 (n=2,000), UU regular wine drinkers
-5% Fairtrade Wine
-6% Organic Wine
UK: Intención de compra vs vino “control” % who would be Likely or very likely to buy each wine minus those Likely or very likely to buy the Control wine Base = All regular wine drinkers in UK (n=1,000)
Source: Wine Intelligence, Vinitrac® UK, July 2018 (n=1,000), UK regular wine drinkers
Multi-mercado: Intención de compra orgánico vs vino “control” % who would be Likely or very likely to buy each wine minus those Likely or very likely to buy the Control wine Base = All regular wine drinkers in UK (n=1,000)
12%
12%
0% 0%
-2%
-2%
-4%
-4%
-6% -11%
Source: Wine Intelligence, Vinitrac® UK, July 2018 (n=1,000), UK regular wine drinkers
España: Conocimiento (consumidores regulares de vino) % that are aware of the following wines Base = All regular wine drinkers in the Spain (n=1,000) Vino ecológico
58%
Vino natural
41%
Vino de baja graduación alcohólica
34%
Vino sin alcohol
33%
Vino sin sulfitos
33%
Vino producido de manera sostenible
31%
Vino de comercio justo
28%
Vino orgánico
27%
Vino libre de conservantes
19%
Vino vegano
9%
Orange wine
7%
Vino biodinámico
7%
Vino de una bodega "Carbon-neutral"
7%
Pet Nat (Petillant Naturel)
4%
Source: Wine Intelligence, Vinitrac® Spain, July’17 (n=1,000), Spanish regular wine drinkers
España: Afinidad (entre conocedores) % that think the following terms are for people like them Base = Awares of each term
Vino ecológico
10% 54%
Vino natural Vino de baja graduación alcohólica Vino sin alcohol -28%
25% 69%
32%
-12%
16%
Vino sin sulfitos
3% 47%
Vino producido de manera sostenible
17% 61%
Vino de comercio justo
-1%
Vino orgánico
43% 2% 46%
Vino libre de conservantes Vino vegano
9% 53%
30%
-14%
Orange wine
-1%
43%
Vino biodinámico
-6%
38%
Vino de una bodega "Carbon-neutral"
-6%
38%
Pet Nat (Petillant Naturel)
0% 44%
= Pequeña muestra (n<50) Source: Wine Intelligence, Vinitrac® Spain, July’17 (n=1,000), Spanish regular wine drinkers
¿Está reduciendo activamente el alcohol que consume?
¿Deja de beber para ciertas ocasiones o busca menor graduacion?
Source: Wine Intelligence, Vinitrac® July 2018 (n=12,000), regular wine drinkers
Salud y bienestar No moderando = menor graduación
Moderando = menor graduación
¿?
No moderando = menos ocasiones
Source: Wine Intelligence, Vinitrac® July 2018 (n=12,000), regular wine drinkers
Moderando = menos ocasiones
Rosado
Rosé wine consumption
% who have drunk rosé wine in the past 12 months
Rosé wine consumption: US Gender split
% of all US regular wine drinkers who drink rosé wine at least once a week
2007
2017
Germany: 25% UK: 30% US: 24%
46%! 48%! 32%!
56%
44%
Source: Wine Intelligence, Vinitrac® Germany, 2007-2017, (n>1,000), UK 2007-2017 (n>992) and US 2007-2017, (n>2,002) regular wine drinkers
GĂŠnero
Share of volume of wine consumed by men and women Base: n=2,000 regular wine drinkers in USA; n=1,000 regular wine drinkers in Australia, Canada, UK, Japan; n=1,000 urban upper-middle class imported wine drinkers in China
56%
54%
54%
52%
52%
51%
(53%)
(50%)
(50%)
(50%)
(48%)
(47%)
44%
46%
46%
48%
48%
49%
(47%)
(50%)
(50%)
(50%)
(52%)
(53%)
China
USA
Australia
Canada
UK
Japan
Male
Female
(%) = share of wine drinking population
Source: Wine Intelligence, VinitracÂŽ Global, July 2018, n=2,000 regular wine drinkers in USA; n=1,000 regular wine drinkers in Australia, Canada, UK, Japan; n=1,000 urban upper-middle class imported wine drinkers in China
Wine Intelligence global wine knowledge index, 2018
32
32
Wine Intelligence global wine confidence index, 2018
53*
49
* Statistically significantly higher than female at a 95% confidence level Global index is calculated based on the 12 key markets for wine, taking into account the wine drinking population size of each market as weighting factor Source: Wine Intelligence, VinitracÂŽ Global, July 2018, n=2,000 regular wine drinkers in USA; n=1,000 regular wine drinkers in Australia, Brazil, Canada, Germany, Netherlands, Sweden, Switzerland, Ireland, UK, Japan; n=1,000 urban upper-middle class imported wine drinkers in China
Indirect
Direct
“Wine made by a male winemaker”
Source: Wine Intelligence, Vinitrac® Global, July 2018
“Wine made by a female winemaker”
Gender equality experiment Mary
John
Germany UK
Ireland
USA Australia Sweden
Netherlands
Canada -6.0%
No difference
Australia UK Canada
Netherlands USA Ireland
Germany
-6.0%
Favour of male winemaker
Source: Wine Intelligence, VinitracÂŽ Global, July 2018
Favour of female winemaker
Sweden
# 1: Importancia de las marcas # 2: ¿Cómo crecen las marcas? # 3: Comunicación # 4: La motivación es clave # 5: Packaging
(2006)
5 Corks will come outâ&#x20AC;¨ I believe wines bottled with corks will be in the minority by 2015.Â
Atractivo de tapones
% que considera los siguientes tapones atractivos 70% 60% 50% 40% 30% 20% 10%
Corks will be in the minority by 2015?
0% 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018
70% 60% 50% Natural cork
40%
Screw-cap
30%
Synthetic cork
20% 10% 0% 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018
ReciĂŠn nacidos en Catalunya llamados Leo 500
454
450 400 350 300 250 200 150 100 50
11 0 2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
2015
Extrapolando la tendencia…
2081 es el año en el que todos los recién nacidos en Catalunya se llamarán Leo
Packaging Packaging formats consideration by age
% who would consider buying wine in the following packaging formats Base = Those who are aware of the following types of packaging for wine
Red/Blue: statistically significantly higher/lower than all US regular wine drinkers at a 95% confidence level Source: Wine Intelligence, VinitracÂŽ US, Octâ&#x20AC;&#x2122;17, n=2,003 US regular wine drinkers and Wine Intelligence trade interviews November 2017
# 1: Importancia de las marcas # 2: ¿Cómo crecen las marcas? # 3: Comunicación # 4: La motivación es clave # 5: Packaging # 6: Crear marca es rentable
€17,00
€17,00
€17,00
€17,00
€17,00
€17,00
€17,00 €15,00
€17,00
Marca lĂder
44%
42%
41%
54% 66%
Ribera 2 20%
Ribera 3
21%
21% 40%
10% 16%
28% 13% 27%
Ribera 4
11%
Control
Descuento
11%
11%
8%
8%
6%
Descuento
Descuento
Descuento
Source: Wine Intelligence VinitracÂŽ March Spain, n=1,000 regular wine drinkers per wave
100% leal
Compra incluso con subida de precio
Market share en el test
Ventas atribuibles al descuento
Marca líder
54%
28%
19%
59%
Ribera 2
21%
34%
6%
50%
Ribera 3
13%
38%
3%
50%
Ribera 4
11%
45%
2%
31%
(Independientemente del precio)
Source: Wine Intelligence Vinitrac® March Spain, n=1,000 regular wine drinkers per wave
(Consumidores que tambien comprarían a €19)
Marketing
=
Ciencia
+
Creatividad
Facilitar decisiones
Emociรณn
Crear conceptos
Motivaciones
Largo plazo
Atenciรณn
Rentabilidad
Crear marca
For more information about Wine Intelligence please contact us: Wine Intelligence 109 Maltings Place 169 Tower Bridge Road London SE1 3LJ
Muchas gracias Juan Park juan@wineintelligence.com Telephone: +44 (0)20 7378 1277 Email: Web: Twitter:
info@wineintelligence.com www.wineintelligence.com www.twitter.com/wineintell