13.5 General Winemaking Options: Must Adjustments Flashcards
What is the aim of making must adjustments?
create a more balanced wine
- especially if there has been a compromise in achieving optimum ripeness of sugars, acids, tannins and flavours
In cooler climates, what type of must adjustments are common?
- deacidification
- enrichment
What is does the term ‘enrichment’ refer to in the EU?
- adding dry sugar, grape must, RCGM
- process of concentration (reverse osmosis, vacuum extraction, cryoextraction)
What is chaptalisation?
- common practice of adding dry beet or cane sugar to must
- ## increases alcoholic content of final wine
What are the chaptalisation rules in the EU?
- Cooler regions: allowed within limits
- Warmer regions: not permitted to add sugar, but can add grape concentrate or RCGM within limits
What is RCGM?
manufactured, flavourless syrup from grapes
What EU limits are set for enrichment Red/ White
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%
When is sugar added for chaptalisation best added?
When fermentation is underway because the yeasts are already active and can therefore cope better with the additional sugar in the must
What are 3 other ways of increasing sugar levels that involve removing water from the must? Which are most costly? What is the downside?
- reverse osmosis (costly)
- vacuum evaporation (costly)
- cryoextraction
- Less final wine to sell
What might be done in warm or hot regions to lower the potential alcohol of the wine? What is the downside?
- Adding water to the grape must
- Dilutes the grapes’ aromas/flavours and acids
In what types of climates is acidification necessary?
Warm climates without any cooling influences where the malic acid in grapes tends drops dramatically as the grapes ripen
Why might acidification be necessary in warmer climates?
- Malic acid in grapes tends drops dramatically as the grapes ripen
- Final wine could lack freshness
Why might one use acidification?
- Add freshness to warm climate wines that lack enough naturally malic acid
- Lower the pH
For what types of wines is acidification used?
All - Inexpensive and mid-priced wines and many premium wines
How is acidification typically carried out?
the addition of tartaric acid, the acid characteristic of grapes
What are other less likely options for acidification? What are the results of each?
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)
When can acidification take place? When is the preferred time?
- 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
What factor is at play when determine how much acid to add?
Total acidity and pH are affected during winemaking, including malolactic conversion and tartrate stabilisation
What levels of acidification is permitted in the EU
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
Can winemakers chaptalize and acidify?
Not permitted in the EU - allows one or the other only
Where might deacidification be common?
In cool climates where grapes may have to be picked before they are fully ripe (e.g. due to the threat of poor weather)
What are 2 methods of deacidification?
- 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
Comment on adjustment of tannins / colour
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”
