Sweet Winemaking

Question 1

Drying Grapes on the Vine

Answer 1

The grape will enter stage four of ripening in’s high the grape starts to shrivel. Water is lost by grape transpiration and the sugars concentrate.

Question 2

Drying the Grapes off The vine

Answer 2

Grapes are picked then dried. This can last from days to months depending on the extent of drying required and the speed of the drying process.

Question 3

Noble Rot

Answer 3

Involves the action of the fungus botrytis. Same fungus that causes grey rot but under certain conditions it can be used beneficially in sweet production. Often seen with conditions where there are misty mornings followed by sunny dry afternoons.

Question 4

Freezing the Grapes on the Vine

Answer 4

Requires healthy grapes to be left to hang on the vine into late autumn or winter months. The water in the grape pulp turns to ice. When picked and pressed the ice remains in the press and the sugar content of the resulting juice is concentrated.

Question 5

Cryoextraction

Answer 5

Picking the grapes in autumn and freezing them at the winery.

Question 6

Stopping the Fermentation

Answer 6

Stopping the fermentation before all the sugars have been converted to leave residual sugar.