L3C08 White And Sweet Winemaking Flashcards
What considerations need to be made when making white wine?
Skin contact Clarity of the juice Fermentation temperature and vessel Post-fermentation and maturation options Blending Clarification and stabilisation
During white winemaking, what is the principal reason the juice spends little time in contact with the skins?
To reduce the risk of oxidation
What happens in whit winemaking once the grapes arrive at the winery and are sorted?
The grapes are crushed
Free run juice is separated off
Remaining grape mass is sent to the press
Why might a white winemaker choose to use whole bunches of uncrushed grapes in the press?
To further limit the contact between skins and juice
The process is gentle
It reduces the risk of oxidation
What kind of wine is created by using whole bunches?
It can lead to wines with more purity and delicacy
Why might a white winemaker choose to keep juice in contact with skins for a short time? Explain how this is done…
To increase flavour intensity and texture in certain aromatic varieties
It happens at a sufficiently cool temperature to inhibit fermentation
It happens for only a few hours
Why will a winemaker want to clarify the pressed juice after pressing?
Untreated, the juice contains fragments of cells from the skin and pulp. These can result in unpleasant aromas forming and premature cessation of fermentation.
How are the post-pressing particles removed from juice prior to fermentation?
Using the same techniques as employed for pre-bottling fining (settling, centrifugation, fining and filtration)
Why may a winemaker want to keep some of the particles left after pressing?
It’s thought that it makes the completed wine less susceptible to oxidation
It adds complexity and a richer texture
Which kinds of wines are rarely fermented with particles still present? Why?
Wines that are intended to show pure varietal character
Because of the risk of off-flavours forming
What is the optimum temperature range for fermenting white wine?
12 - 22C
What is the result on the wine of fermenting at too low a temperature?
It creates pear-drop aromas
It fails to capture varietal fruit aromas
What is the benefit of fermenting white wines at higher temperatures?
It encourages more complex, non-fruit aromas to develop
What is the risk when fermenting white wine at higher temperatures?
Varietal fruit characteristics can be lost
What is the benefit of fermenting white wines in stainless steel?
Temperature can usually be easily controlled
Can white wine be fermented at lower temperatures in barrels? Explain
Yes
They are usually small and housed in cool cellars, meaning that they dissipate their heat easily
What sort of fermentation temperature does white wine normally run at when using barrels?
The higher end of the scale
What are the three main decision a white winemaker may be faced with directly after fermentation?
Whether to mature in oak, or store in inert vessels, with or without oaks staves/chips
Whether to use fine lees for texture and flavour
Whether to allow or block MLF
What are the three main reasons why a white winemaker may blend their wine?
Improve consistency
Enhance the balance
Create a certain style
What may be the blending focus of a white winemaker whose wines are based on primary fruit flavours?
To ensure consistency
What is likely to be the blending focus of a white winemaker who works chiefly with non-aromatic varieties?
To enhance complexity
How may a white winemaker practically achieve complexity through blending?
By using varying amounts of lees contact, MLF and oak treatment on different batches of wine and blending them for complexity
How will clarity and stability be achieved in most white wines?
By undergoing fining and/or filtration
Why is clarity more important in white wine than red?
Their relative paleness makes haze or sediment more apparent
For which white wines is sterile filtration most important? Why?
Those with residual sugar
They are more at risk of microbiological infection
From the consumer’s point of view, what are the advantages of high-volume, inexpensive white wines?
Excellent value
Easy drinking
From a trusted source
Reasonable price
Describe the labelling of high-volume, inexpensive white wines
Some are made from a single variety and state the name of the variety on the label
Why are high-volume, inexpensive whites most likely to be blends?
It can be easier to create high volumes this way
How are inexpensive white blends usually labelled?
E.g. ‘Dry White’ or ‘Fruity White’
What kinds of grapes are usually made into high-volume, inexpensive wines?
Neutral varieties, such as Chardonnay or Pinot Grigio
Describe why varieties such as Pinot Grigio and Chardonnay are often used for high-volume, inexpensive whites
Their restrained varietal character means their wines appeal to a wide range of consumers
They are both easy to ripen, especially in warm climates
What is the one potential winemaking problem for white winemakers producing high-volume, inexpensive wines in hotter countries?
In the hotter regions, the grapes which are grown can have insufficient acidity, so these needs to be corrected by the winemaker
Describe the styles of bulk, inexpensive Chardonnay
Unoaked, with pure fruity flavours of melon and peach
Oaked, showing vanilla and toast
Both styles may contain some residual sugar
Describe the style of bulk, inexpensive Pinot Grigio
Unoaked with light pear-drop aromas/flavours
Light body
Medium acidity
Which other grape variety is sometimes used to make high-volume, inexpensive whites?
Sauvignon Blanc
Which bulk, inexpensive variety is rarely used at the lowest price points?
Sauvignon Blanc
Why (other than demand) is Sauvignon Blanc a good choice for the high-volume, inexpensive white wines?
It’s vigorous, leading to high yields
What’s the danger of using Sauvignon Blanc in inexpensive whites?
It can be dominated by herbaceous flavours when underripe
Why is careful handling at the winery important during the production of high-volume, inexpensive whites?
They are based on primary fruit flavours, which can be lost if oxidised
Explain how inexpensive white wines are protected from oxidation
SO2 levels are monitored throughout
Wines are handled protectively
What happens to white grapes at the winery when used for inexpensive, high-volume wines?
They’re destemmed, crushed and pressed
Name one of the most important adjustments made to high-volume, inexpensive white wines
Acidification
Which bulk white grape variety is usually in most need of acidification when acid levels are too low? Why?
Chardonnay
It can be particularly flat and flabby
How will bulk wines be treated before fermentation?
They will be clarified to ensure fruity flavours are retained
Why may centrifugation or filtration be favoured above gravity when clarifying bulk wines?
Using gravity may be too slow, tying up valuable tank space for too long
Which tanks are chosen for high-volume, inexpensive whites? Describe the fermentation
Stainless steel
Fermentation will be kept at low temperatures to retain primary fruit characteristics
Commercial yeasts are used for a quick, reliable fermentation
How may a bulk winemaker want to retain acidity and primary fruit aromas after fermentation?
By preventing MLF; chilling the wine and adding SO2
Racking the wine off immediately after fermentation and storing temporarily in another inert vessel
Which high-volume, inexpensive wines may undergo MLF? Why?
Chardonnays
To create a soft, buttery style
How is a toasty flavour achieved in high-volume, inexpensive wines? Explain the answer
By using oak chips or staves in a stainless steel vessel
Because barrel ageing is time-consuming and expensive
How are sweetness levels precisely controlled in high-volume, inexpensive whites?
By adding under melted grape juice or RCGM after fermentation
What is the appearance expectation of bulk wine consumers? How is this achieved?
That they are clear, bright and without sediment
They are stabilised, fined and sterile-filtered
How will bulk white wines be treated prior to bottling?
With SO2
What is the main focus of the premium white winemaker?
To make high-quality wine, often at the expense of volume
The best winemakers will adapt the techniques according to…
Vintage conditions
Vineyard plot
Style of wine they want to make
What are aromatic grape varieties?
Wines made from these varieties have pronounced aromas and flavours
List five aromatic white grape varieties
Sauvignon Blanc Riesling Muscat Torrontés Gewurztraminer
What is the role of a winemaker using aromatic grape varieties?
To retain and enhance the primary fruit character and aromatic potential of these grapes in the final wine
Describe the key characteristics of the Sauvignon Blanc grape
Highly aromatic
Early ripening
High acidity
What kind of climate is Sauvignon Blanc best suited to? Why?
Cool climates
The temperatures help to retain the grape’s refreshing characteristics
What are Sauvignon Blanc’s most famous areas of production?
Loire Valley
Marlborough
Describe wines of Sancerre and Pouilly Fumé
Show elegance and restraint
Aromas/flavours of green apple and asparagus with a hint of wet pebbles
What result do the long hours of intense sunlight have on Marlborough Sauvignon?
They create very vibrant flavours
Describe the flavours of Marlborough Sauvignon Blanc
Powerful aromas of gooseberry, elderflower, grapefruit and passion fruit
Some may have herbaceous notes
Give examples of other countries producing fresh, fruity Sauvignon Blanc
South Africa
Chile