12. Approaches to Winemaking

Question 1

Explain temperature control in conventional wine making

Answer 1

• the ability to control fermentation and maturation temperatures with particular outcomes in mind (e.g. a fruity style)

Question 2

Describe 4 additives used in conventional winemaking.

Answer 2

• sugar to must or final wine to increase alcohol abv/sweetness level
• SO2 to prevent spoilage, to preserve at bottling, freshness
• use of cultured yeasts for consistent performance and for attractive aromas
• fining agents to clarify the wine, remove unstable proteins, phenolics, undesirable colours, bitterness, odours

Question 3

Give 3 examples of manipulations performed in conventional winemaking.

Answer 3

• pressing - filtration - reverse osmosis

Question 4

What is the main goal of conventional winemaking?

Answer 4

• produce

stable wines - reliably show their fruit character - no faults

Question 5

What factors are taken into account when making conventional winemaking decisions?

Answer 5

• style and price point
• health and ripeness of the grapes
• the beliefs/preferences of the winemaker

Question 6

What is organic winemaking?

Answer 6

• making wine with certified organically-grown grapes - complying with rules that restrict certain practices from being performed during the winemaking process.

Question 7

In organic wine what regulations govern use of SO2

Answer 7

EU allowed in regulated amounts.

USA - not allowed and naturally occuring SO2 must be <10mg/l - workaround on label - not “organic wine” , rather “wine made with organically grown grapes”

Question 8

In general, what interventions does conventional winemaking entail?

Answer 8

• temperature control for fermenting and maturation
• use of additives and/or processing aids of many types
• manipulations

Question 9

What formal regulations govern the different approaches to wine making

Answer 9

Conventional - governed by AOC / PDO / AVA type regulations as well as local legal restrictions (example permitted levels of SO2)

Organic - Different countries have their own certification bodies/associations which list allowed/restricted practices. No global standards. Use only organically grown grapes.

Biodynamic - some global standards set by Demeter, however local certifiers apply country specific standards. Use only BD grown grapes.

Natural - No regulations, rather a philosphy “nothing added, nothing removed”. Use of any grapes, although use of org/BD grown grapes is encouraged.

Question 10

Are the Demeter standards international? Give an example.

Answer 10

Certain global standards apply, but certifiers can set country level specification. Thus the standards can vary by country.

• UK: natural yeasts are encouraged, but organic or, if unavailable, commercial yeasts can be used
• 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 11

Name 2 additives not permitted in biodynamic wine.

Answer 11

Not allowed in Biodynamic wine:

1. tannins 2. fining agents such as isinglass

Question 12

What is natural winemaking?

Answer 12

• wine made with the fewest possible manipulations, fermentation by ambient yeasts and an absolute minimum of added SO2 (typically only at bottling) or with no added SO2. - rejection of many modern interventions in favour of artisan practices from the past - no agreed definition

Question 13

What types of grapes can natural wines be made of?

Answer 13

• any (no regulation) - conventionally or sustainably grown grapes - many natural winemakers would argue that organic or biodynamic grapes should be used

Question 14

Name 2 natural wine associations that publish their own approach and/or standards.

Answer 14

• ViniVeri (Italy) - L’Association des Vins Naturels (France)

Question 15

How costly is making natural wine? Why?

Answer 15

There is a negligible impact on price as the saving on investment in equipment and interventions is offset by the cost of small batch winemaking. Wines are normally mid - prem price.

Question 16

What is the main controversy of natural wine?

Answer 16

• Natural winemakers claim that their wines are more expressive of terroir - Other winemakers feel that some level of intervention or addition (e.g. of SO2) is beneficial to ensure their wines show at their best

Question 17

Compare high level, the 4 different approaches to winemaking

Answer 17

Conventional - produce a stable wine, reliably showing fruit character, no faults

Organic - make wine from organically grown grapes while adhering to rules and restrictions of the relevant certifying body

Biodynamic - make wine from biodynamically grown grapes, complying with the more stringent of local regulations or Demeter global standards

Natural - artisan winemaking that rejects many modern practices, “nothing added, nothing removed”. No certifying body, no agreed definition (Country level associations may issue local standards). (and may be using grapes grown in any way)

Question 18

Comment on how the approach to winemaking impacts price point

Answer 18

Conventional - grape growing and winemaking process is adjusted to tailor for the specific/target price point (all price points catered for)

Organic - Small cost impact from certification, but wine is produced for all price points, although demand / price differs across markets

Biodynamic - small cost impact from certification, wine is mostly sold at mid to premium prices which reflects the additional labour cost and low volumes.

Natural - min/negligible cost impact as the winemaking is low-intervention/ uses less equipment. The cost saving is offset by small batch production. Wines at mid to premium price.