17.3 Blending in a Sweetening Component

Question 1

What is the easiest way to produce a wine with RS?

Answer 1

Adding a sweetening component by blending

Question 2

Describe the process of producing a wine with RS by adding a sweet component.

Answer 2

a) Dry wine can be stored until it is ready to be bottled
* by storing dry and adjusting for sweetness the winemaker ensures the stored wine is less susceptible to spoilage organisms that thrive in the presence of sugar.
b) Sweetening component is then blended in

• Options:
• 1. Sugar - neutral, can be from sugar beet or dry sugar - NOT perm. in EU
• 2. Rectified concentrated grape must (RCGM) - neutral no flavours - concentrated i.e. less used
• 3. Unfermented grape juice (Sussreserve) - has grape aromas - PDO rules - the juice must be from same region as the wine being produced.

Benefits

• Wmaker has full control on the RS of the final product
• Inexpensive
• Consitstency
• Can increase the vol

Style and Quality:
Sweetmess balance against other components determines wine quality
This type of adjustment normally used for inexp wines
Quality will normally be a or g.

Question 3

Give 2 examples of local wine regulations that limits substances used for sweetening wine.

Answer 3

• the use of sugar is not permitted in the EU
• Protected Designation of Origin (PDO) wines - unfermented grape juice must come from the same wine region as the wine being made