8. White and Sweet Winemaking Flashcards
Why is skin contact not desirable for white winemaking in most instances?
To decrease the risk of oxidation
Name an approach to limit the contact between juice and skins
Pressing whole bunch uncrushed grapes
Why do some winemakers choose to keep the skins in contact with the grape juice? How is it done?
- To increase the flavour intensity and texture especially for aromatic varieties
- It is done at sufficiently cool conditions to prevent fermentation and lasts for only a few hours
What happens, if the pressed grape juice is fermented in untreated state?
- Unpleasant aromas may develop
- Fermentation may even stop prematurely
What are the techniques to clarify the pressed grape juice?
- Settling
- Centrifugation
- Fining
- Filtration
Why do some winemakers choose to retain some of the fragments in grape juice? What is the risk?
- To add complexity and richer texture
- Off-flavours may develop so it is rarely used
What is the optimum fermentation temperature for white wines?
12-22 degrees Celsius
What happens if the fermentation temperature is too low or too high?
- Low temperatures: Pear drop aromas can develop. Varietal fruit characters may not be captured
- High temperatures: More complex, non-fruit aromas may develop. Varietal fruit characters may be lost
What is the advantage of using stainless steel vats over barrels?
Controlling the fermentation temperature is easier. Fermentation in barrels run at higher end of the temperature range
What are the post-fermentation and maturation options during white winemaking?
- Oak
- Lees contact
- MLF
Why is clarification of the white wines by fining and/or filtration more important than red wines?
Any haze or sediment is more apparent in white wines due to pale color
Sterile filtration is important in which style of white wines?
White wines with residual sugar, since they are more prone to microbiological infections
What are the most common grape varieties used in producing high-volume, inexpensive white wines?
- Chardonnay
- Pinot Grigio
What are the common winemaking choices in producing high-volume, inexpensive white wines?
- Avoiding oxidation to retain primary fruit flavours
- Acidification
- Clarification by centrifuge or filters
- Fermentation in stainless steel tanks at low temperatures
- Prevention of MLF by SO2 or chilling
- Racking off its lees
- For Chardonnay sometimes MLF and oak chips are used
- Adding RCGM after fermentation
- Stabilization, fining and sterile filtration
- SO2 during bottling
What are the aromatic white grape varieties?
- Sauvignon Blanc
- Riesling
- Muscat
- Gewurztraminer
- Torrontes
What is the primary intention of the winemaker in the production of white wines from aromatic varieties?
Enhance the primary fruit character and aromatic potential of these grapes
Why is Sauvignon Blanc suited to cool climates?
Because it is an early ripening variety
Compare the Sauvignon Blanc wines from Loire Valley, Marlborough and Pessac-Leognan
- Loire Valley: Aromas of green apple, asparagus, wet pebbles
- Marlborough: Aromas of gooseberry, elderflower, grapefruit and passionfruit
- Pessac-Leognan: Blended with Semillion. Fermented and matured in at least a proportion of oak giving a rounder body and spicy toasty notes.
Why is Riesling suitable for cool climates?
- Very tolerant to cold weathers
- Buds late to avoid spring frost
Compare the Rieslings from cool and warm climates?
- Cool climates: Green fruit flavours, often with floral notes
- Warm climates: Richer in flavour, predominantly citrus and stone fruit
Which flavours develop in Rieslings with bottle aging?
- Honey and toast
- Petroleum
Name the countries/regions producing dry Rieslings
- Germany
- Austria
- Alsace
- Clare and Eden Valleys
- Washington State
Name the countries/regions producing sweet Rieslings
- Germany
- Austria
- New Zealand
- Finger Lakes AVA
What are the common winemaking choices in producing aromatic white wines?
- Avoiding oxidation to retain primary fruit flavours
- Clarification by centrifuge or filters
- Fermentation in stainless steel tanks at low temperatures (In Alsace large old oak vessels (foudres) are used)
- Prevention of MLF by SO2 or chilling
- Racking off its lees (Rieslings sometimes may undergo a period of lees contact)
- Stabilization, fining and sterile filtration
- Immediate bottling (In Alsace, Rieslings may be kept in large old oak vats up to a year
Name 2 grape growing areas where Sauvignon Blanc is oaked
- Pessac-Leognan
- California (Fume Blanc)
What is the most important climatic hazard for Chardonnay? Why?
- Spring frost
- Because it is an early budding variety
What are the flavor profile of Chardonnay in cool, moderate and warm regions?
- Cool: Green fruit and citrus
- Moderate: Peach and melon
- Warm: Banana, pineapple
Why is the timing of harvest of Chardonnay critical in warm areas?
It can lose the acidity quickly towards the end of the ripening process
Compare the Chardonnays from Chablis, Cote d’Or and Maconnais
- Chablis: High acidity, green apple and citrus notes, sometimes hints of wet stones and slate
- Cote d’Or: Subtle notes of stone fruits with creamy oak flavours
- Maconnais: More ripe and rounded with hints of toasty oak
Tasting notes for Pinot Gris from Alsace
- Dry or off-dry
- Golden color
- Oily texture
- Ripe tropical fruits with a hint of ginger and honey
Why is controlled exposure to oxygen during pressing is practised for non-aromatic grapes?
It improves wine’s ability to age
Give examples of premium white wines from non-aromatic grapes which are fermented in
a. Stainless steel/concrete
b. Large old oak vessels
c. Small new oak barrels
a. Stainless steel/concrete:
- Chablis
- Pinot Grigio from north-east Italy
- Pinot Gris from New Zealand
b. Large old oak vessels
- Pinot Gris in Alsace
c. Small new oak barrels
- Chardonnay from Cote d’Or
Explain why some residual sugar remains in Pinot Gris from Alsace and New Zealand
- Alsace: Fermentation stops due to high degree of ripeness
- New Zeland: Winemakers stops the fermentation prematurely by chilling or adding SO2
New oak barriques are used for the maturation of Chardonnays from which regions?
- Cote d’Or
- New World
Large old oak vessels are used for the maturation of which premium white wines from non-aromatic grapes?
- Chablis
- Pinot Gris
MLF is encouraged in which areas of Burgundy for premium white wines?
Almost all premium white wines including Chablis
What are the techniques to make sweet wine?
- Stopping the fermentation
a. Fortification (Port, Sherry)
b. SO2 or chilling (Kabinett, Spatlese, ASTI)
c. Filtration of the yeast (White Zinfandel) - Adding a sweetening component (Süssreserve)
- Concentraing the grape sugars
a. Noble rot (Sauternes, Trocken/Beerenauslese, Tokaji)b. Drying grapes on the vine (passerillage)
c. Drying grapes after picking (Passito wines like Recioto)d. Freezing grapes on the wine (Eiswein)
