16.4a White Grape Must and Wine Clarification - Sedimentation

Question 1

What is the simplest type of sedimentation when clarifying white grape must?

Answer 1

Gravity - suspended particles left to fall over time.

Question 2

During sedimentation, what temperature must the must get chilled to this temperature. Give 3 reasons why.

Answer 2

4°c in order to reduce:
1) Oxydation rate
2) Threat from spoilage organisms
3) The possibility of spontaneous fermentation

Question 3

How does the shape and size of a vessel influence white grape must sedimentation times?

Answer 3

Sedimentation time is determined by the distance that solids need to travel to the bottom of the vessel.

Longer time is needed in large, tall vessels where the fall is longer.

Shorter time is needed in smaller, shallow vessels where the fall is shorter.

Question 4

How long does sedimentation take to occur?

Answer 4

12-24 hours in sedimentation vessels.

Question 5

What method is used to remove the liquid after sedimentation has occurred?

Answer 5

1) The clear juice at the top of the vessel racked to fermentation vessels

2) Solids left behind after racking will be filtered by cross-flow or depth filters to extract more liquid.

Question 6

Is sedimentation a traditional or modern method?

Answer 6

Traditional

Question 7

Name 1 way that sedimentation of white grape must saves money.

Answer 7

No extra equipment or additives is needed.

Question 8

Name 2 ways that sedimentation of white grape must costs money.

Answer 8

Chill and batch.

1) Chilling the wine to 4°c costs money
2) Sedimentation is a batch process; more labour and time is needed

Question 9

Sedimentation of white grape must and wine is best for what style and price point of wine?

Answer 9

Small volume and premium wines.