SWEET WINEMAKING

Question 1

STOPPING THE FERMENTATION

Answer 1

1)FORTIFICATION: ADDITION OF GR SPIRIT=KILLS THE YEAST & NO FURTHER FERMENT. IS POSSIBLE

2)ADDING A H DOSE OF SO2 OR CHILLING THE FERMENTING WINE:

• W MUST BE FILTERED TO REMOVE ANY REMAIN. YEAST
• ITS VITAL=NO YEAST COME INTO CONTACT W/ W CUZ FERM. RESUME
• THIS APPROACH: HQ GERMAN KABINETT & SPATLESE & SWEET SP W ASTI FROM ITALY
• STEPS: FERMENTING WINE/ ADDING SO2 OR CHILLING THE W/ FILT. TO REM. ANY REMAIN. YEAST=W W/ LOW ALCOHOL

Question 2

ADDING A SWEETENING COMPONENT

Answer 2

ADDITION OF UNFERMENTED GRAPE JUICE OR SÜSSRESERVE:

• PART. IN GERMANY MED-SWEET W CAN BE CREAT. THIS WAY
• STEPS: FILTERING THE JUICE BEFORE FERM. STARTS OR BY DOSING IT W/ SO2
• SÜSSRESERVE ADDED TO DRY W WHEN READY TO BE BOTTLED
• RECTIFIED CONCENTRATED GRAPE MUST (RCGM): CAN BE USED TO ACHIEVE SAME AFFECT/ OFTEN USED HV, INEXP. W

Question 3

CONCENTRATING GRAPE SUGARS

Answer 3

SWEET W MADE W/ THESE TECHS:

• ALCOHOLIC FERM STOPS NATURALLY=YEAST CONVERT AS MUCH AS SUGAR INTO ALCOHOL AS THEY CAN
• YEAST STRUGGLE TO SURVIVE IN VERY SUGARY ENVIRONMENTS=RESULT QUITE LOW LEVELS OF ALCOHOL AS LOW AS 7%ABV=CLASSIC EX: GERMAN TROCKENBEERENAUSLESEN

Question 4

CONCENTRATING GRAPE SUGARS

Answer 4

NOBLE ROT: SAUTERNES/ TOKAJI/ BEERENAUSLESEN/ TROCKENBEERENAUSLESEN

• CAUSED BY: BOTRYTIS CINEREA=SAME FUNGUS CAUSES GREY ROT: UNDER SPECIFIC COND=NOBLE ROT CAN FORM INSTEAD
• GR MUST BE FULLY RIPE
• GR NEED TO BE GROWN IN A REG PROV: HUMID MISTY MORN. FOLLOWED BY DRY SUNNY AFTERNOON / IF COND TOO DAMP= FUNGUS DEV. TOO RAPIDLY CAUSE GREY ROT=SPLITTING GR BERRIES & ENCOURAGE INFECT.
• FUNGUS=PUNCTURES THE GR SKIN W/ MICROSCOPIC FLAMENTS, LEAVING TINY HOLES IN THE SKIN
• WARM SUNNY AFTERNOONS=SLOW DEV. OF THE ROT / CAUSE WATER TO EVAPORATE FR GR=CONCENT ACID/FLAV/SUGAR
• AROMAS: HONEY/ APRICOT/ CITRUS ZEST/ DRIED F

Question 5

CONCENTRATING GRAPE SUGARS

Answer 5

PASSERILLAGE (DRYING GR ON THE VINE):

• ONCE GR REACH FULL SUGAR RIP.=BEGIN TO DEHYDRATE & TURN INTO RAISINS ON THE VINE=INCR SUGAR CONCENT IN THE J
• WARM, DRY AFTERNOONS NEEDED FOR THIS TO HAPPEN= OR ELSE GREY ROT CAN DEVELOP
• PROFILE: OVER-RIPE F CHAR(DRIED F, TROPICAL) & RICHLY TEXTURED MOUTHFEEL
• WINES MADE THIS WAY: SOMETIMES LABELLED AS LATE HARVEST

Question 6

CONCENTRATING GRAPE SUGARS

Answer 6

DRYING GRAPES AFTER PICKING: PASSITO W OF ITALY= RECIOTO DELLA VALPOLICELLA

• HEALTHY HARVESTED GR TO DEHYDRATE= CONCENT THE SUGAR IN THE J
• CONDITIONS MUST BE DRY & WARM
• CARE MUST BE TAKEN TO REM. ALL ROTTEN GR=OR ROT WILL SPREAD
• WINES: RAISINY QUALITY

Question 8

CONCENTRATING GRAPE SUGARS

Answer 8

FREEZING GRAPES ON THE VINE: EISWEINE IN GERMANY & ICEWINE IN CANADA

• HEALTHY GR LEFT HANGING ON THE VINE INTO WINTER MTHS
• WHEN FREEZING TEMP ARRIVE=WATER IN GR PULP TURNS TO ICE
• WHEN GR ARE PICKED & PRESS: THIS ICE REMAINS IN THE PRESS=SUGAR CONTENT OF THE RESULTING J IS INCREASED
• WINES: PURE VARIETAL CHAR.