White and sweet winemaking

Question 1

key options to make a dry white wine:

Answer 1

see page 57

Question 2

what about skin contact for white wines:

Answer 2

a) in most instances, the juice spends little time in contact with the skins in order to reduce the risk of oxidation. the grapes are crushed and the free run juice is separated off and the remaining grape mass is sent to the press. to limit the contact between the juice and the skins:
- the winemaker can put whole bunches of uncrushed grapes into the press. — reduce risk to oxydation, and can potentially lead to wines with more purity and delicacy.
b) in case of certain aromatic versions: short period skincontact to increase flavour intensity and texture.
c) if skincontact: low temp to inhibit (hinder) the alc fermentation and only for a few hours

Question 3

why clarify before fermentation?

Answer 3

because it can form unpleasant aromas and the fermentation may even stop prematurely. the juice contains fragments of cells from the grape skin and the pulp.
—- it can be done using the same techniques
a) settling
b) centrifugation
c) fining
d) filtration
some winemakers choose to retain some of these fragments or solids in the juice, because it makes the wine less susceptible (vatbaar) for oxidation and it can add complexity and a richer texture. however the risk of off- flavours forming means that this technique is barely used for wines that are intended to show pure varietal character

Question 4

what is the ideal fermentation temperature and what kind of equipment are you going to use, and what kind of effect does the temp have on the characterestics of the wine?

Answer 4

1) the ideal temp is: 12-22°c
2) ideal equipment is stainless steel, becaus they can control the temp. barrels can also be used if they are stored in a cool cellar, otherwise it will be hard to control the temp.
3) *ferm temp too low: can create pear drop aroma’s and can fail to capture varietal fruit aromas.
* ferm too high can encourage more complex, non-fruit aromas with the risk that the varietal fruit character will be lost.

Question 5

what are the post fermentation and maturation options?

Answer 5

1) white wine may be matured in oak barrels or inox vessels with or without the addition of oak staves and chips
2) the winemaker can choose to use the fine lees to add texture and flavour to the wine
3) allow or block MLF

Question 6

Blending may help the winemaker improve consistency, enhance (verbeteren) the balance of a wine and create a certain style.

Answer 6

true

Question 7

what about blending in white wines?

Answer 7

a) many white wines are based on primary fruit aroma’s, so the blending will have a roll of ensuring consistency rather than on enhancing (verbeteren) complexity.
b) some varietals are less aromatic, like chardonnay. here the blending will have a roll of enhance complexity by mix varying amounts of lees contact, mlf and oak treatment

Question 8

why and how clarification and stabilisation for white wines?

Answer 8

1) to improve the clarity of the wine. The relatively pale colour of most white wines compared with red ones makes any haze or sediment readily apparent.
2) also white wines that contain some residual sugar, these are at risk from microbiological infection—— sterile filtration (surface filtration)

Question 9

what to expect from high volume inexpensive wines?

Answer 9

These wines are widely produced and enjoyed by a large proportion of wine consumers. they are not particularly complex, nor are they designed to mature in bottle, but for many they provide an excellent value: an easy drinking beverage, from a trusted source, at a reasonable price.
- some of these wines are made from single variety and will state the name of the grape variety used on the label (varietal labelling). however it can be easier to make high volumes by blending different grape varieties. these wines often do not mention the grape variaty and instead are simply labelled ‘dry white’ or ‘fruity white’

Question 10

What white grapevarieties are used for inexpensive, high volume wines? and what are the characteristics?

Answer 10

The mostly used varieties are often fairy neutral in flavour.
Chardonnay and Pinot grigio are classic examples:
- they are both easy to ripen
– especially in warm regions
—in these regions the grape can have insufficient acidity at harvest, but this can be corrected in the winery

Chardonnay:

• unoaked style: fruity flavours as melon and peach
• • oaked style: vanilla and toast
• – both styles can contain some residual sugar to make them more palatable to a wider range of consumers

Pinot grigio:

• usually made in an unoaked style
• • light pear drop aromas, light body and medium acidity

Sauvignon Blanc:

• the vigorous nature of this grapevine lends itself to high yields
• • rarely at the lowest price section
• –if the fruit is unripe, the herbaceous flavours can dominate

Question 11

what are the winemakers choice for high volume, inexpensive wines?

Answer 11

Many of these wines are based on pure primary fruit flavours and carefull handling in the winery is required to avoid oxidation.

• — so2 will be monitored throughout and the juice and wine are handled protectively.
  1) the grapes destemmed, crushed and then pressed

2) the most of the grapes are grown in a warm or hot region, so the acid level will be too low, so acidification needed

3) before fermentation the juice will be highly clarified, to ensure fruity flavours are retained during fermentation
- - settling using gravity may be too slow, tying up valuable tank space for too long, so the winemaker will speed up the proces by filtration or use a centrifuge.

4) stainless steel tanks for the fermentation. then you can control the temp. fermenting at cool temp will help to preserve as many primary fruit aromas
5) commercial yeast will be used to ensure a quick reliable fermentation
6) MLF will be prevented by chilling the wine and add so2 to retain the acids
7) the wine will also be racked off its lees as soon the fermentation stopped and stored for a short time in inox vessels. some chardonnay may undergo mlf to become a softer buttery style

8) barrel ageing is expensive and timeconsuming so:
- oak chips or staves will be added to a stainless steel vessel to give a toasty flavour

9) many of these wines contains some residual sugar:
- more often the case for chardonnay than pinot grigio
- -often the wine fermented dry and then some RCGM will be added: good for the level of sweetness

10) the consumers expect the product is clear, so the wine needs to be stabilised, fined and sterile filtered
11) so2 will be topped up at bottling, to minimise the risk of oxidation

Question 12

What are aromatic grape varieties?

Answer 12

• riesling
• sauvignon blanc
• muscat
• gewurztraminer
• torrontes

Question 13

what kind of grape is Sauvignon blanc?

Answer 13

1) highly aromatic grape
2) high acidity
3) early ripening so well suited for cool climats

Question 14

What characteristics have a wine with S.B. from pouilly fumé and Sancerre ?

Answer 14

• green apple
• asparagus
• wet pebbles (natte keien)
• elegant and restrained

Question 15

What about a S.B from Marlborough ?

Answer 15

Marlborough is similarly cool, but long hours of intense sunlight gives wines with very vibrant (levendig) flavours:

• goosebery
• elderflower
• grapefruit
• passion fruit
• • some may have herbaceous notes

Question 16

Which countrys make some classic new world high quality sauvignon blancs?

Answer 16

1) New zealand
2) Chile
3) South Africa
4) West Australia (but high quality and blended with semillon)

Question 17

What other styles than fresh and fruity sauvingons do you have, and what are the common regions for premium wines ?

Answer 17

Winemakers can make a difference, to approach the wine as a non-aromatic one. this will give sauvignon blancs with rounder body wine and spicy toast notes.
common regions are:
- Pessac léognan Bordeaux Graves: aromatic sauvignon blended with less aromatic sémillon
- California and New Zealand both produce sauvignon with a proportion of oak matured to make a difference
- Margaret River West Australia: same as pessac Léognan

Question 18

Why Riesling in cool climats? and what kind of aromas does it give ?

Answer 18

1) Tolerant of cold winters and buds late so avoid spring frost
2) green fruit aromas and often floral notes
3) naturally high acidity (good for sweet winemaking or botrytis

Question 19

What about riesling in warmer regions ?

Answer 19

1) richer in flavour
2) predominant aromas of citrus and stone fruit
3) arguably loses some delicacy

Question 20

How does the riesling ripe ?

Answer 20

it’s a mid- to late ripener depending on the style of wine being produced: left on the vine it can accumulate sugar without losing its natural high acidity.

Question 21

Riesling doesn’t age well.

Answer 21

false– it is known for one of the most long lived white wines. it can age for decades even in bottle and still have it’s fresh character.

Question 22

How does a riesling taste after it matured?

Answer 22

• honey and toast
• still high acidity
• – some rieslings develop some petrol like aromas

Question 23

what countrys produce high quality rieslings?

Answer 23

1) Germany= the homeland of riesling in every range of sweetness level and always in good balance
2) Austria: riesling can be made in full range of sweetness, but most wines are rather dry or very sweet
3) alsace: mainly specialises in dry rieslings. late harvest and botrytised are made when vintage conditions permit
4) Australia: Clare and Eden Valley, these are mainly bone dry, refreshing high acidity and many display aroma’s of lime
5) Washington State: Dry
6) New zealand: off dry
7) Finger Lakes Ava of New York state: off dry

Question 24

Which are the winemakers choices to produce premium Rieslings and Sauvignon blancs?

Answer 24

1) Freshly picked grapes to retain the fruit and floral aroma’s
2) So2 monitored throughout the proces
3) crushed fruit or whole bunches may be loaded into the press (either immediatly or after a little skin contact depends on WM)
4) settling (bezinking) with gravity because the juice needs to be cleen and we use a gentle manner for clarification
5) Stainless steel for aromatic white grapes to retain the primal fruity character. any extraction of or flavour from vessel can interfere with the pure fruity character of the wine
- -in alsace sometimes large oak vessels are used to add a little complexity and texture without adding some unwanted oak aromas
6) Cool temp fermentation to have a steady fermentation as well as encourage the formation of primary fruit aromas and flavours
7) the choice of yeast depends of the wanted style:
- - S.B will usually be fermented until dry
- - riesling in the other hand can be produced in a whole range of styles from dry to luscious sweet.
8) premium quality sweet rieslings wines will generally be made by prematurely stopping fermentation either by chilling or adding so2, white wines from botrytis, the fermentation stops naturally
9) high acidity is a desirable feature so no mlf
10) riesling may undergo a period on lees contact to add texture
11) aromatic grapes will generally be bottled soon as possible after the fermentation. sometimes in alsace and germany riesling may be kept in large oak vessels for up to a year

Question 25

How to create a creamy, spicy style of some fumé blanc ?

Answer 25

1) the Sauvignon blanc is barrel fermented
2) the winemaker may favour ambient yeast to achieve a greater complexity. the wines are then matured on their lees for a number of months and meanwhile undergo mlf
3) it’s common to use new oak barrels for at least a proportion of the wine

Question 26

What kind of grape is Chardonnay?

Answer 26

Chardonnay can be grown and ripened without much difficulty in a wide variety of climats.
– however, it is early budding, it means that it can suffer in areas where spring frost is common

Question 27

What kind of climats does the chardonnay grow and what kind of flavours does it make ?

Answer 27

1) cool climats: green fruit and citrus
2) moderate: fleshy fruits as white peach and melon
3) hot regions: ripe tropical fruits such as banana and pineapple

Question 28

you can take your time to harvest the chardonnay.

Answer 28

false- the chardonnay loses its acidity towards the end of ripening. therefore the timing of harvesting is critical.

Question 29

the subtle aromas of chardonnay, makes a blank canvas for a host of different winemaking techniques.

Answer 29

true

Question 30

How about chardonnay in burgundy ?

Answer 30

1) chablis: high acidity, green apple and citrus, sometimes with a hint of wet stones and slate (roofing)
2) cote dor: the best wines have subtle notes of stone fruit with creamy oak flavours
3) maconnais: more ripe and round, with hints of toasty oak

Question 31

Most wines go through mlf and many producers use extended lees ageing

Answer 31

true

Question 32

with age the best chardonnay develops complex aromas of nuts and mushrooms

Answer 32

hell yeah

Question 33

Outside the burgundy style of chardonnay and therefore the techniques used to make it, are more dependent on the preferences of the winemaker rather than the traditions of the region.

Answer 33

yup

Question 34

Where do we find premium chardonnays beside france burgundy ?

Answer 34

1) California: Russian River Valley, Los Carneros
2) Australia: Geelong, Mornington Penninsula, Adelaide hills
3) New Zealand: Gisborne, Marlborough
4) Chile: Cassablanca valley

Question 35

What kind of grape is Pinot gris ?

Answer 35

Early budding, early ripening and in a warm climat when left on vine it can accumulate (opeenhopen, verzamelen) some sugar, but the acidity level will fall. the grape skin often have a deep colour, this means that sometimes can be golden in appearance

Question 36

What about pinot gris in alsace ?

Answer 36

The wines are most dry or off dry, often with a oily texture, ripe tropical fruit flavours and a hint of ginger and honey. the grape skin can have a deep colour, so the wines can be golden in appearance.

Question 37

what about pinot gris in New Zealand ?

Answer 37

• these wines have the same viscous mouthfeel
• med acidity
• more pure fruit flavours
• often have slightly more residual sugar

Question 38

Tasmania, Australia and Oregon USA also make pinot gris in a rich and often dry style.

Answer 38

trueeeeeeeeeeee

Question 39

which regions in Italy make some premium Pinot Grigio ? describe.

Answer 39

• Trentino
• Alto Adige
• Friuli- venezia
  these wines can show a much greater depth of flavour than the cheaper versions made in the veneto.

the choice of clone can be influential here as well as climate and viticulture:

1) the premium P.G are made from the pinot gris clones typically found in Alsace and France. these have small berries and are capable of greater flavour concentration
2) the inexpensive pinot grigios tend to be produced from a clone known for its pale skin and large fleshy pulp. it produces relatively neutral wines, combined with high yields and early harvesting.

Question 40

What are the winemakers choices for premium pinot grigio ?

Answer 40

1) Crushed or loaded into the press with whole bunches
2) Controled exposure to oxygen for less aromatic varieties can be good for the ability to age
3) usually gently clarification as settling, and there may be some residual matter for adding some texture and flavour (depends on style the winemakers like)
3) Maturation:
- stainless steel: Chablis, Pinot grigio of the north east Italy and pinot gris from new zealand
- large old vessels: alsace
- Small, new oak barrels can be used to give a toasty flavour, rounder texture e.g. chardonnay from cote dor
4) some styles have residual sugar: New Zealand will ensure the redidual sugar level by stopping the fermentation by adding so2 or chill the must. in alsace: the high degree of ripeness in the grape may mean that the fermentation stops naturally;
5) maturation:
- New oak: a lot of Toasty flavour chardonnay cote dor
- large oak: less flavour but still a little oxygen to give complexity pinot grig alsace, chablis
- stainless steel: fresh aromas
- MLF may be encouraged in non aromatic varieties to give a rounder, creamier mouthfeel and lactic acids, allmost all the premium whites of burgundy
6) contact with the lees and lee stirring. breaking up the sediment of lees and mix with the wine to give a rounder mouthfeel.

Question 41

Most wines are fermented to dryness: the yeast consume all the sugars present in the juice. sweet wines contain unfermented sugar and they can be made in a number of ways:

Answer 41

• stopping the fermentation
• adding a sweetening component
• concentrating grape sugars
• noble rot
• drying grapes on the vine
• drying grapes after picking
• freezing grapes on the vine

Question 42

How will you stop the fermentation to make a sweet wine?

Answer 42

1) Fortification: add a grape spirit. this kills the yeast an there is no more yeast to convert the sugar into alcohol, so there is still some sugar present. the level of wanted sugar can be choosen by the timing of fortification
2) Adding a high dose of so 2
3) Chill the fermenting wine

Attention: the wine must be sterile filtered to remove the any remaining yeast. so there can be no yeast restart the fermentation

Question 43

In which ways you can add a sweetening component?

Answer 43

1) In some coutnrys particularly germany, medium sweet wines can be created by the addidition of unfermented grape juice (süssreserve).——this is made by filtering the juice before the fermentation starts or by dosing it with so2
- –süssreserve is added to dry wines when they are ready to be bottled
2) Rectified Concentrated Grape Must (rcgm) (a colourlous, odourless, syrupy liquid) can also be used to achieve the same effect and is used to add a little sweetness to high volume inexpensive wines

Question 44

Many of the best sweet wines come from grapes that are extremely rich in sugar. this can be achieved in a number of different ways all which concentrate acids and flavours at the same time:

Answer 44

1) Noble rot
2) Drying grapes on the wine
3) drying grapes after picking
4) freezing grapes on the vine

Question 45

How are the sweet wines made from noble rot and how does the grape ripens?

Answer 45

• – this is used in the production of most of the very best sweet wine including sauternes, tokaji, beerenauslese and trockenbeerenauslese,
  1) it’s caused by the fungus botrytis cinerea.
  2) the grapes must be grown in a region that provides humid misty mornings, followed by dry sunny afternoons.
  3) Damp conditions in the morning allow rot do develop the grapes
  4) the fungus puncture the grape skins with microscopic fillaments (draadjes), leaving tiny holes in the skin.
  5) the sunny warm afternoons slow the development of the rot and let the water evaporate from the grapes and concentrate the acid level, sugar level and flavour.
  6) the fungus also generates its own unique flavours in the grape. —– honey, apricot, citrus zest and dried fruit aromas.
  7) the spread of noble rot is never uniform, so several pickings by hand may be needed to select the best grapes. this is an expensive proces and required skilled labour.

Question 46

what’s the difference between noble rot and grey rot?

Answer 46

by noble rot the grapes are punctured and ripened correctly with no open skin. with grey rot the fungus developed to rapidly and splitting the berries skin open and encourage infections

Question 47

what kind of conditions do you need for drying the grapes on the vine? and how does the grape ripens?

Answer 47

1) once the grape has reached full sugar ripeness, they begin to dehydrate. and turn to raisin on the vine. increasing the sugar concentration in the juice
2) warm dry autums (herfst) or else grey rot can develop
3) the wines have an overripe fruit character (dried fruit, tropical fruit) and richly textured mouthfeel.

Question 48

What kind of conditions do you need for drying the grapes after picking, and how does the grape ripens?

Answer 48

1) this causes healthy harvested grapes to dehydrate and concentrate the sugar in the juice.
2) conditions must be dry and warm for this to be succesful, and care must be taken to remove all rotten grapes or the rot will spread.
3) this technique is used for the passito wines of italy.

Question 49

How do they produce eiswein or icewein?

Answer 49

1) healthy grapes are left hanging on the vine into the winter month.
2) When freezing temp arrive, the water in the grapes pulp turn into ice and
3) when the grapes are picked and pressed, this ice remains in the press and the sugar content in the resulting juice increase
4) germany: eiswein Canada: icewine

Question 50

When sweet wines are made by grape sugar concentration techniques, the fermentation stops naturally when the yeast have converted as much sugar into alcohol as they can. this can happen at quite low levels of alcohol, sometimes as low as 7% abv, because yeast struggle to survive in very sugary environments.

Answer 50

sexy true