12. Approaches to Winemaking

Question 1

What are the main features of conventional, modern winemaking?

Answer 1

• Temperature control (cold soaking; the ability to control fermentation temperatures with particular outcomes in mind; and temperature control in the maturation phase)
• Use of additives and/or processing aids of many types; eg. adding sugar to increase potential alcohol or sweeten the final wine, adding SO2 to protect wine and the use of cultured yeasts and fining agents
• Manipulations; from simple pressing and filtration to high technology such as reverse osmosis

Question 2

How does organic winemaking differ from conventional winemaking?

Answer 2

• Wines are made from organically-grown grapes
• The certification agency Ecocert issues a full list of allowable additives and processes such as where organic material should be used (eg. organic egg white albumin for fining) and a list of exluded practices (eg. partial dealcholisation of wines).
• Regulated use of So2, differs between countries.

Question 3

Give two examples of additives/processes not permitted in biodynamic winemaking.

Answer 3

Adding tannins
Certain fining agents such as isinglass

In the UK, the use of measures such as increasing alcohol levels by concentration of the entire must is not permitted.

Question 4

Are commercial yeasts permitted in biodynamic winemaking?

Answer 4

Demeter certifiers in each country determine the specification for that country.

In the UK, natural yeasts are encouraged but organic or, if unavailable, commercial yeasts can be used.
In the USA, natural yeasts must be used, but certain classes of commercial yeast can be used if a ferment has stuck and then only on a case-by- case basis.

Question 5

What is meant by the term ‘natural winemaking’?

Answer 5

Natural winemakers reject many modern interventions in favour of artisan practices from the past. The overall aim is ‘nothing added, nothing removed’. While there is no widely agreed definition for natural wine, in practice it usually refers to wine made with the fewest possible manipulations.

Question 6

Give a few examples of natural winemaking practices.

Answer 6

Typical practices include fermentation by ambient yeasts and with an absolute minimum of added SO2 (often only at bottling) or no added SO2.
Most natural winemakers would argue that organic or biodynamic grapes should be used whether certified or not.

Question 7

Name three organisations supporting the natural winemaking approach.

Answer 7

• Vin méthode nature, France; the first nationally recognised certification
• VinNatur and L’Association des Vins Naturels are associations that publish their own approach and/or standards

Question 8

What are the main approaches to winemaking?

Answer 8

• Conventional, modern
• Organic
• Biodynamic
• Natural