Chapter 8: White and Sweet Winemaking

Question 1

List the key options in white winemaking

Answer 1

Skin contact:

• Limiting contact reduces risk of oxidation (send crushed grapes directly to press, or load press with whole bunches)
• Allow some contact under cool temp to increase flavour intensity/texture

Juice clarity:

• Reduce unpleasant aromas
• Clarification used for aromatic varieties (and inexpensive high vol)
• Some solids retention to enhance complexity & reduce oxidation risk (still risk of unpleasant aromas)

Fermentation temp & vessel:

• Temp 12-22oC (too low = pear drop, too high = non-fruit complex aromas). Consider if enhancing varietal fruit flavours.
• Inert vessels, temperature control
• Oak barrels (size and old vs. new) - less temp control (higher temp)

Post-fermentation and maturation:

• Blending - focus on primary fruit i.e. aromatics = blend for consistency vs. non-aromatics blend for complexity
• Clarification & stabilisation - common as pale colour makes any haziness very apparent. Also risks of microbiological infection in some whites (residual sugar) = sterile filtration