Ch 8 - White Winemaking Flashcards
What are the options facing a white wine maker?
Skin contact - how much if any?
Clarification of the juice prefermentation
Fermentation temperature and vessel
Post fermentation and maturation options
Clarification and stabilisation of the wine before packaging
Why would winemaker wish to avoid skin contact? How is this done?
To reduce risk of oxidation;
After crushing free run juice drained off and grape mass sent for gentle pressing;
Use full bunches which are gently pressed - produce more purity and delicacy.
When might some skin contact be chosen?
In certain aromatic varieties to increase flavour intensity and texture
What can arise from fermenting unclarified juice?
Unpleasant aromas;
Fermentation may stop prematurely.
What techniques may be used to clarify juice?
Settling, fining, filtration and centrifuge
What is the temperature range for white wine?
What happens at too low/ high temps?
12 to 22 deg C
Too low - pear drop aromas;
Higher temps - development of more complex, non fruit aromas - potential loss of varietal fruit characteristics
What are post-fermentation and maturation options?
Mature in oak or inert vessels ( with orwithout oak staves/chips)?
Use of fine lees to add texture and flavour?
Allow or block MLF
What does blending provide in the white winemaking process?
For those with aromatic pure fruit character - achieve consistency;
For non-aromatic varieties e.g. Chardonnay- use of different batches of wine with lees, MLF or oak to achieve complexity
Why would white wine be clarified and stabilised?
To improve clarity and stability;
Haze or sediment will be obvious;
White wines with residual sugar - Risk of microbiological infection may require sterile filtration to remove yeast or bacteria.
Tartrate stabilisation - chill < 0deg remove;
oxygen stabilisation - SO2 levels topped up.
What distinguishes HV from premium wines?
They are not particularly complex, not designed to mature, good value, easy drinking from trusted source. Mostly varietal labelling but can be be just “ dry/ fruity white”.
Name two common grapes used in HV whitewine? Why?
Chardonnay and Pinot Grigio.
Non-aromatic, neutral flavour.
Easyto ripen in warm climates.
(May need acidification).
Chardonnay may be oaked or unoaked
What are common flavours of HV Chardonnay?
Pure fruity flavours of peach and melon, apple - if unoaked. Withoak adds vanilla/toast
What are common flavours of HV PG?
Normally unoaked, pear drop aromas and flavours, light body and medium acidity.
What are the pre-fermentation choices for HV pure, simple primary fruit flavour wines?
Avoid oxidation - SO2 monitoring - protective handling;
Destem, crush and press;
Acidification if required
What are the fermentation choices for HV pure, simple primary fruit flavour wines?
Stainless steel tanks, cool temperatures - preserve aromas and flavours;
Commercial yeast for quick reliable fermentation;
Prevent MLF - chill and SO2;
Rack off lees
