White and Sweet Winemaking Flashcards
Why would a winemaker minimize skin contact when making a white wine?
-to reduce risks of oxidation
-to obtain more purity and delicacy
Why would a winemaker chose to keep the juice in contact with the skins when making an aromatic white wine?
-to increase flavor intensity and texture extraction
(this is done at low T° to inhibit fermentation and only lasts a few hours)
Why would a winemaker chose to use a variety of clarification techniques BEFORE fermenting a must destined to make an aromatic white wine?
-because fragments of grape skin and pulp in suspension may produce off-flavors or affect fermentation.
What is the typical fermentation temperature range for white wines?
Between 12°C and 22°C
What are the risks of too low fermentation temperature?
-aroma of pear drop may appear
-typical varietal fruit characters may be lost
What are the risks of too high fermentation temperature?
-more complex (less fruity) aromas can develop which can be at the expense of varietal characteristics.
In which type of vessels is fermentation T° likely to be higher?
Fermentation barrels are typically warmer than temperature controlled stainless steel vats.
What are 3 post-fermentation options for a winemaker producing white wine?
-Time on fine lees for texture and flavors
-MLF encouraged or blocked
-Maturation in oak or stainless steel
What are 4 possible reasons for blending?
- Improve consistency over time
- create layers of complexity
- achieve balance between different components
- create a certain style
What are 2 reasons for clarification and stabilization before bottling?
- Haze is easily visible in white wines (v.s. reds)
- White wines with residual sugar is sensitive to microbiological contamination
What are key characteristics of high-volume inexpensive white wines?
- Enjoyed by a large proportion of consumers
- Simple, meant to be consumed upon release
- For many customers, they are easy to drink, from a trusted source and good value for money
- From blends and varietals such as Pinot Grigio, Chardonnay or Sauvignon Blanc
What is a typical adjustment made in bulk white wines from warm climates?
Acidification
What other techniques are widely used in bulk white winemaking?
- high clarification, careful use of SO2, stainless steel fermentation at low T°, often blocked MLF
- Inert tank
- chips or staves instead of barrels instead of barrels
- Some controlled sweetness in the form of RCGM
- Highly clarified, fined and stabilized before packing
What are 2+3 (commercially significant) AROMATIC grape varieties that are suitable for premium white winemaking?
Sauvignon Banc & Riesling
Muscat, Gewürztraminer & Torrontés
The aim of a winemaker working with aromatic grapes might be to RETAIN the aromatic qualities of the base juice in a finished (dry) wine. What are some possible techniques to do that?
- careful handling of fresh grape
- monitoring of SO2 throughout
- delicate pressing and gentle clarification
- inert vessels and cool fermentation with careful choice of yeasts
- possible blocked MLF, lees contact for texture and short maturation before bottling
