- Chateau Ste Michelle likes some solids in their Chardonnay, approx 1% - They don't like solids in their Riesling, so they add a kitchen sink enzyme to clarify it down to 0-0.5% solids. They add the enzyme and chill must to 55F and wait 24hours, then rack off lees and warm to ferment.

Clarification and Stability Flashcards by Kelli White

Clarification

Chateau Ste Michelle likes some solids in their Chardonnay, approx 1%
They don’t like solids in their Riesling, so they add a kitchen sink enzyme to clarify it down to 0-0.5% solids. They add the enzyme and chill must to 55F and wait 24hours, then rack off lees and warm to ferment.

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Clarification and Stability Flashcards

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