8 - White and Sweet Winemaking Flashcards
For white wines, though most winemakers choose to clarify the juice completely before fermentation (removing all solids), some choose to retain a small amount of cell fragments from grape skins and the pulp. why?
which types of wines is this usually avoided for?
this is thought to make the finished wine less suceptible to oxidation.
this can add complexity and richer texture as well.
avoided in wines intended to show pure varietal character
For white wines, juice spends little time in contact with skins in order to reduce risk of oxidation. However, in certain cases winemakers keep juice in contact with skins for short period. How is this done and why?
for certain aromatic varieties this can increase flavor intensity and texture.
skin contact happens at low temp to inhibit fermentation and only lasts few hours
what is optimum temp for white wine fermentations?
between 12 degrees C and 22 degrees C
what can fermentation at too-low and too-high temps result in for white wines?
too low: pear drop aromas (tutti frutti) and fails to capture varietal fruit characters
too high: can encourage more complex, non-fruit aromas but risk losing varietal fruit
What are choices a winemaker faces post-fermentation for white wines?
matured in oak or stored in inert vessels with oak staves or chips
fine lees
MLF
True/false: white wines usually undergo fining and/or filtration to improve clarity and stability of wine
true. whites are pale and the white wines that contain R.S. are at increased risk of microbiological infection. This makes filtration a common choice for white wines
Why are high-volume, inexpensive white wines often made from Chardonnay and Pinot Grigio?
What post-fermentation process is usually carried out?
They are fairly neutral in flavor and appeal to a wide range of consumers. They are also easy to ripen especially in warm climates.
Acidification is often carried out because these grapes can have insufficient acidity in warm regions.
What is a common winemaking process for high-volume inexpensive white wines?
Juice and wine handled protectivey and SO2 carefully monitored to avoid oxidation and preserve pure, primary fruit flavors.
Destemming, crushing, pressing occurs.
Acidication is common because grapes for these wines grown in warm or hot regions.
Juice highly clarified to ensure fruity flavors retained during fermentation
centrifuge or filter may be used to speed up clarification before fermentation
fermentation in stainless steel at cool temps to preserve primary fruit. commercial yeasts used
if winemakers wants to retain acidity and preserve fruit aromas, MLF avoided by chilling and adding SO2, and wine will be racked off lees right after fermentation.
If soft, butter style desired (i.e. in Chardonnay) the wine will undergo MLF.
Oak chips or staves used to give toasty flavor if desired
Many wines contain some R.S. to appeal to many consumers; often wines fermented dry and then RCGM or sugar levels adjusted to allow precise control
wines stabilised, fined and sterile filtered to give perfectly clear and bright sediment-free wines. SO2 levels topped up at bottling to minimize risk of oxidation
What are common aromatic grape varieties?
Riesling, Sauv Blanc, Muscat, Gewurtztraminer, Torrontes
What are key characteristics of Sauvignon blanc? Where is it best suited to grow?
highly aromatic
high acidity
early ripening >suited to cool climates where temps retain refreshing characteristics
what is the difference between Sauvignon blanc made in Pessac-Leognan and those made in other regions like Sancerre adn Pouilly Fume and Marlborough and South Africa, Chile and Western australia?
in Pessac Leognan, techniques typically reserved for non-aromatic varieties are used for Sauvignon blanc. wine is fermented and matured in some oak.
What characteristics of Riesling make it suitable for cold climates?
it buds late (avoiding spring frosts) and is tolerant of cold winters
How do characteristics of cool-climate Riesling differ from warm-climate Riesling?
cool climates: green fruit, floral notes
warmer climates: richer in flavor, citrus and stone fruit, loses delicacy
what characteristic of riesling makes it ideal for making sweet wines?
it is capable of being left on vine to accumulate sugar without losing its naturally high acidity. It is mid to late ripening depending on style of wine.
What are main ways sweet wines can be made?
Stopping the fermentation: via fortification aka adding grape spirit, or adding SO2, or chilling wine during fermentation. If fermentation is stopped by adding SO2 or chilling, alcohol levels remain low.
Adding a sweetening component: medium-sweet wines created with addition of Sussreserve (unfermented grape juice) or RCGM.
concentrating grape sugars:
1. noble rot: used in production of best sweet wine (Sauternes, Tokaji etc). caused by Botrytis cinerea which also causes grey rot. The rot causes water to evaporate from grape which concentrates acids, flavors and sugars. The fungus also generates its own flavors - honey, apricot, citrus zes, dried fruit.
drying grapes on the vine (Passerillage)
drying grapes after picking: take healthy harvested grapes and dehydrate them. concentrates sugar in the juice and gives raisiny quality. Conditions must be dry and warm. used for passito wines of Italy (like Recioto della Valpolicella)
freezing grapes on the vine: healthy grapes freeze in winter months. Water in pulp turns to ice and when grapes are pressed, ice remains in the press and sugar content in juice increased. Produces Eiswein and Icewine. Pure varietal character.
