D1 Approaches to Winemaking

Question 1

Conventional, modern winemaking

Answer 1

Includes:
- Temperature control
(cold soaking, fermentation temperature, maturation temperature control)
- Use of additives and aids
(adding sugar to increase alcohol or sweeten the wine, adding SO2 to protect the wine, use of culture yeast and fining agents)
- Manipulations
(pressing, filtrating, reverse osmosis)

Question 2

Organic winemaking

Answer 2

Use grapes certified as organic.

Certification agency Ecocert
- Exclude some practices (de-alcoholisation)
- allows use of additives (cultured yeast and adding tanning)
- Indicates the use of organic raw materials where possible (egg white albumin for fining)
- The use of SO2 vary across countries:
EU allow a regulated amount of added SO2
USA exclude addition of SO2, require naturally produced (through fermentation) to be less than 10mg/L.

Certification can be issues by associations, country or EU.
Certification can add a small cost. The wines are sold at every price level.

Question 3

Biodynamic winemaking

Answer 3

Use grapes certified as biodynamic.

Certification agency Demeter international.
It requires or encourage certain processes and determine the specifications for each country.
- Exclude some practices (increasing alcohol by concentration of the must)
- Natural yeast is encourage, although commercial yeast can be use only if necessary.
- Exclude use of some fining agents (adding tannins, isinglass

Certification add a small cost to the wine, typically sold as mid price and above.

Question 4

Natural winemaking

Answer 4

The aim is nothing added, nothing removed.
- Favour artisan practices (use of amphorae)
- Ambient yeast and no or minimum added SO2.
- The wine is made with the fewest manipulations,

The first nationally recognised certification is France’s Vin method nature.
There are associations that share their own approach such as VinNatur in Italy and L’association des vins naturels in France.