20.1 Producing Inexpensive, High-Volume White Wine Flashcards
Inexpensive White Wine Production
YEAST FOR ALCOHOLIC FERMENTATION
CHOICE?
REASON?
INFLUENCE ON STYLE / QUALITY / PRICE?
CHOICE: Cultured Yeast.
REASON: Reliable, specific strains can increase aroma release+creation.
INFLUENCE: Creates + retains aromatic, fruity style. Less risk of off-flavors which would lower quality.
Inexpensive White Wine Production
HARVEST
CHOICE?
REASON?
INFLUENCE ON STYLE / QUALITY / PRICE?
CHOICE: Machine Harvest
REASON: Quicker / Cheaper / Allows cooler night harvesting.
INFLUENCE: Cheaper option for larger vineyards = lower price.
Inexpensive White Wine Production
BLENDING
CHOICE?
REASON?
INFLUENCE ON STYLE / QUALITY / PRICE?
CHOICE: Blending might occur to maximize volume and maintain continuity of style.
REASON: More volume of acceptable quality level.
INFLUENCE: Acceptable quality. More wine = More $$$
Inexpensive White Wine Production
MALOLACTIC CONVERSION
CHOICE?
REASON?
INFLUENCE ON STYLE / QUALITY / PRICE?
CHOICE: Avoided.
REASON: Would deplete aromatic compounds + contribute buttery flavors.
INFLUENCE: Retains aromatic, fruity style.
Inexpensive White Wine Production
VESSEL + TEMPERATURE DURING FERMENTATION
CHOICE?
REASON?
INFLUENCE ON STYLE / QUALITY / PRICE (2)?
CHOICE: Cool Temps (12-16 C / 54-61 F) + Stainless Steel.
REASON: Enhances + retains aromatic compounds. Steel tanks allow for temperature control + ease of cleaning
INFLUENCE: Creates + retains aromatic, fruity style.
After initial investment in computerized, temp-controlled tanks, costs are recoverd through high volume + fast throughput.
Inexpensive White Wine Production
ADJUSTMENTS
CHOICE?
REASON?
INFLUENCE ON STYLE / QUALITY / PRICE?
CHOICE: Acidification / Deacidification / Chaptalization dones as necessary.
REASON: Depends on ripeness of grapes.
INFLUENCE: Enhances balance of wine = higher quality. Might add slight cost.
Inexpensive White Wine Production
TRANSPORTATION TO WINERY
CHOICES (2)?
REASON (2)?
INFLUENCE ON STYLE / QUALITY / PRICE (2)?
CHOICE: 1) At night / early morning if viable (otherwise daytime is fine.)
2) addition of SO2.
REASON: 1) Cooler conditions for grapes
2) SO2 protection from microbial spoilage + oxidation.
INFLUENCE: 1) Limits effects of oxidation and microbial spoilage = better quality, retains aromatic style. Warmer = higher risk of oxidation + microbial spoilage.
2) SO2 retains quality.
Inexpensive White Wine Production
HYPEROXIDATION
CHOICE?
REASON?
INFLUENCE ON STYLE / QUALITY / PRICE?
CHOICE: NOT carried out.
REASON: Would reduce aromatic compounds.
INFLUENCE: Retains aromatic, fruity style.
Inexpensive White Wine Production
GRAPE RECEPTION
CHOICES (2)?
REASON (2)?
INFLUENCE ON STYLE / QUALITY / PRICE (2)?
CHOICE: 1) Limited sorting (MOG only.)
2) No skin contact.
REASON: 1) Saves $$$ on time, labor, equipment and lowering yield.
2) Skin contact slows processing time + adds unwanted tannins.
INFLUENCE: 1) Keeps $$$ low = price of wine low.
2) Style of wine more suitable for target consumer.
Inexpensive White Wine Production
PACKAGING
CHOICES (2)?
REASON (3)?
INFLUENCE ON STYLE / QUALITY / PRICE (3)?
CHOICE: 1) Glass bottle / PET / bag-in-box / can.
2) Screwcap / Synthetic Cork
REASON: 1) Immediate consumption = all methods of packaging are suitable.
2) Screwcap = low OTR (Oxygen Transmission Rate), low risk of taint, cheaper.
3) Synthetic Cork = low risk of taint, cheaper, maintains look of cork.
INFLUENCE: 1) No negative impact on quality (as long as wine is consumed w/in a year from release.
2) Maintains aromatic, fruity style.
3) Keeps costs + price low.
Inexpensive White Wine Production
PRESSING
CHOICE?
REASON?
INFLUENCE ON STYLE / QUALITY / PRICE?
CHOICE: Pneumatic Press
REASON: Large loads of grapes + possible to flush w/inert gas.
INFLUENCE: Larger loads = less processing time = less $$$. Protection from oxidation + spoilage = better for aromatic, fruity style.
Inexpensive White Wine Production
FINISHING
CHOICES (3)?
REASON (3)?
INFLUENCE ON STYLE / QUALITY / PRICE (3)?
CHOICE: 1) Tartrate Stabalization (contact process, metatartaric acid or CMC.)
2) Fining
3) Sterile Fertilization
REASON: 1) Consumers will not accept tartrate crystals. CMC + metatartartic acid = cheaper than cold stabalization.
2) Ensures wine’s clarity + brightness.
3) Avoids risk of faults developing in bottle.
INFLUENCE: 1) Quicker release of wine = less $$$ for storage = cheaper wine + faster return.
2) Maintains style + quality
3) Extends shelf-life.
Inexpensive White Wine Production
MUST CLARIFICATION
CHOICES (2)?
REASON (2)?
INFLUENCE ON STYLE / QUALITY / PRICE (3)?
CHOICE: 1) Flotation / Centrifugation / Clarifying Agents.
2) Low level of soilds.
REASON: 1) Speeds up clarification (vs sedimentation which is slow.)
2) Complexity from high level of solids is not desired. Fermentation w/high level of solids needs monitoring.
INFLUENCE: 1) Speeds up process = less time $$$.
2) Retains aromatic, fruity style. Less risk of off-flavors.
3) Lower labor $$$.
Inexpensive White Wine Production
MATURATION
CHOICE (2)?
REASON (2)?
INFLUENCE ON STYLE / QUALITY / PRICE (3)?
CHOICE: 1) Lees aging generally avoided.
2) Storage in stainless steel / concrete.
REASON: 1) Saves time + labor for monitoring.
2) New oak characteristics are not desired for aromatic style of wine.
INFLUENCE: 1) Faster release of wine = less $$$ = cheaper wine.
2) lack of lees aging = less texture = lower quality.
3) retains aromatic fruity style.
