Approaches to Winemaking

Question 1

Conventional, Modern, Winemaking

Answer 1

Temperature Control: cold soaking, fermentation, maturation

Use of additives and processing aids: sugar to increase alcohol, SO2 to protect, cultured yeasts, fining agents

Manipulations: pressing, filtration, reverse osmosis

Aim to produce stable wines that reliably show fruit character with no faults. Used for all styles and quality levels.

Question 2

Organic Winemaking

Answer 2

Winemaking with certified organically grown grapes and complying with rules that restrict certain practices from being performed during winemaking.

Allows many additives and processes used in conventional like yeast and tannins.

Ecocert is a certifying agent

Rules for SO2 vary across countries. EU allows a regulated amount, USA says no adding and naturally occuring must be <10mg/l. Or in USA wine made from organic grapes that allows SO2.

Can be issued by associations (organic winegrowers NZ) or countries (USDA) or EU

Certification adds a small cost

Question 3

Biodynamic

Answer 3

Demeter International is certification with global standards that are modified locally in each country

Question 4

Natural Winemaking

Answer 4

Reject modern interventions in favor of artisan practices

nothing added / nothing removed

No widely held definition, but usually as few manipulations as possible. Low intervention winemaking

Fermentation by ambient yeasts, and minimal SO2 or none. Many think the grapes should be organic or biodynamic.

France’s Vin methode nature certification agency, Vin Natur in Italy,