White and sweet winemaking Flashcards
1
Q
Skin contact
A
For aromatic grape varieties, the grape can be crushed and see cold maceration, to get more flavour and texture.
For non aromatic grape varieties, whole bunch fermentation is used to reduce risk of oxidation and preserve fruit flavour.
2
Q
Juice clarity
A
Inexpensive way is the centrifugal
Expensive way is the sedimentation (pump the juice into a different vessel.
3
Q
Temperature
A
Between 12 and 22 degrees
Most of the times in stainless steel, because is easier to control the temperature and there is less oxygen, so oxidation is less likely to happen.
4
Q
Post fermentation and maturation options
A
Ageing on the lees and MLF may happen
5
Q
Blending
A
Improves consistency
6
Q
Clarification and Stabilisation
A
Centrifuge or Sedimentation
