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

Why must winemaker check the level of SO2 before bottling?

Answer 2

They must ensure that the level of SO2 is within legal limits

Question 3

What type of SO2 is the effective part?

Answer 3

• free SO2: contains molecular SO2

Question 4

What does the level of molecular SO2 depend on?

Answer 4

• the pH of the wine

- the lower the pH, the more molecular SO2 is present and the more effective it is

Question 5

Wines with a lower pH require higher or lower amounts of SO2?

Answer 5

Lower

Question 6

What are the factors that go into determining how much SO2 to add?

Answer 6

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

Question 7

How much free SO2 is typically found in white wine?

Answer 7

25–45 mg/l (lower than for red wines due to lower pH)

Question 8

How much free SO2 is typically found in red wine?

Answer 8

30–55 mg/l

Question 9

How much free SO2 is typically found in sweet wine?

Answer 9

30–60 mg/l

Question 10

Why is oxygen dissolved in wine detrimental?

Answer 10

• can accelerate the speed of ageing

- reduced shelf life

Question 11

How can oxygen levels in wine be lowered?

Answer 11

• can be removed by flushing the wine with an inert gas to remove it, a process called sparging

Question 12

What is sparging?

Answer 12

• process that lowers oxygen levels in wine by flushing the wine with an inert gas

Question 13

What are the effects of CO2 in bottled wine?

Answer 13

• spritz for bottled freshness

- can be naturally occurs or can be added just before bottling