13.5 General Winemaking Options: Must Adjustments

Question 1

What is the aim of making must adjustments?

Answer 1

create a more balanced wine

- especially if there has been a compromise in achieving optimum ripeness of sugars, acids, tannins and flavours

Question 2

In cooler climates, what type of must adjustments are common?

Answer 2

• deacidification

- enrichment

Question 3

What is does the term ‘enrichment’ refer to in the EU?

Answer 3

• adding dry sugar, grape must, RCGM

- process of concentration (reverse osmosis, vacuum extraction, cryoextraction)

Question 4

What is chaptalisation?

Answer 4

• common practice of adding dry beet or cane sugar to must
• ## increases alcoholic content of final wine

Question 5

What are the chaptalisation rules in the EU?

Answer 5

• Cooler regions: allowed within limits

- Warmer regions: not permitted to add sugar, but can add grape concentrate or RCGM within limits

Question 6

What is RCGM?

Answer 6

manufactured, flavourless syrup from grapes

Question 7

What EU limits are set for enrichment Red/ White

Answer 7

Limits are per climate type

Cool climate (Germany)
Min natural abv 8%   max +3%   for a final alc abv of 11.5(W) and 12 (R)

Warm climate (Spain/Portugal)
Min natural abv 9%   max +1.5%  for a final alc abv of  13%

Question 8

When is sugar added for chaptalisation best added?

Answer 8

When fermentation is underway because the yeasts are already active and can therefore cope better with the additional sugar in the must

Question 9

What are 3 other ways of increasing sugar levels that involve removing water from the must? Which are most costly? What is the downside?

Answer 9

1. reverse osmosis (costly)
2. vacuum evaporation (costly)
3. cryoextraction

• Less final wine to sell

Question 10

What might be done in warm or hot regions to lower the potential alcohol of the wine? What is the downside?

Answer 10

• Adding water to the grape must

- Dilutes the grapes’ aromas/flavours and acids

Question 11

In what types of climates is acidification necessary?

Answer 11

Warm climates without any cooling influences where the malic acid in grapes tends drops dramatically as the grapes ripen

Question 12

Why might acidification be necessary in warmer climates?

Answer 12

• Malic acid in grapes tends drops dramatically as the grapes ripen
• Final wine could lack freshness

Question 13

Why might one use acidification?

Answer 13

• Add freshness to warm climate wines that lack enough naturally malic acid
• Lower the pH

Question 14

For what types of wines is acidification used?

Answer 14

All - Inexpensive and mid-priced wines and many premium wines

Question 15

How is acidification typically carried out?

Answer 15

the addition of tartaric acid, the acid characteristic of grapes

Question 16

What are other less likely options for acidification? What are the results of each?

Answer 16

The addition of

• citric acid (not permitted in the EU)
• malic acid (less used as it could be turned into lactic acid by malolactic conversion)
• lactic acid (may be used if adjustments need to be made after malolactic conversion; it tends to taste less harsh than the other acids)

Question 17

When can acidification take place? When is the preferred time?

Answer 17

• Before, during or after fermentation
• Preferred: Pre-fermentation starts:
  1. benefit from the effects of a lower pH
  2. integrates better within the profile of the wine as a whole

Question 18

What factor is at play when determine how much acid to add?

Answer 18

Total acidity and pH are affected during winemaking, including malolactic conversion and tartrate stabilisation

Question 19

What levels of acidification is permitted in the EU

Answer 19

Cool Region (Germany) -1 - 0 g/l

Mod Region (Alto Adige) -1 - +2.5 g/l

Warm Region (Spain/Italy ) 0 - +2.5 g/l

Question 20

Can winemakers chaptalize and acidify?

Answer 20

Not permitted in the EU - allows one or the other only

Question 21

Where might deacidification be common?

Answer 21

In cool climates where grapes may have to be picked before they are fully ripe (e.g. due to the threat of poor weather)

Question 22

What are 2 methods of deacidification?

Answer 22

• Adding calcium carbonate (chalk) or potassium carbonate: lowers acidity by the formation and precipitation of tartrates
• Ion exchange: high cost option, restricted in some countries

Question 23

Comment on adjustment of tannins / colour

Answer 23

Added before fermentation or before maturation

• powdered tannins may be added to clarify
• in red wines it stabillises colour and improves mouth feel.

Post fermentation:
Some hi-vol red wines may receive colour enhancement by addition of “MegaPurple”