15.3 Finishing Options

Question 1

What will a winemaker do before final finishing?

Answer 1

• make a full chemical analysis
  1. alcohol
  2. residual sugar
  3. free SO2
  4. levels of dissolved oxygen and CO2

Question 2

Explain the control of SO2 at this point

Answer 2

level of SO2 is within legal limits

level of molecular SO2 depend on?

• the pH of the wine
• the lower the pH, the more molecular SO2 is present and the more effective it is

Factors that go into how much SO2?

1. Winemaking approach
2. Wine style (white, red, sweet)
3. pH
4. intended drinking period (early consumption vs cellar ageing)

Typical levels of so2:
Red 30–55 mg/l
White 25–45 mg/l (lower than for red wines due to lower pH)
Sweet -30–60 mg/l

Permissable so2
red 210 mg/l
white 160 mg/l

Question 3

Explain the control of oxygen dissolved in wine detrimental?

Answer 3

• can accelerate the speed of ageing /reduces shelf life

- removed by flushing the wine with an inert gas - process called sparging

Question 4

What are the effects of CO2 in bottled wine?

Answer 4

• spritz for bottled freshness

- naturally occurs or can be added just before bottling