White Wine Flashcards
1
Q
Why do aromatic wines sometimes use skin contact?
A
Flavour & texture
2
Q
Is the juice clarified before fermentation for white wine?
A
Yes
3
Q
Why may some small fragments be left in white wine for fermentation?
A
Add complexity, rich texture
4
Q
What is the fermentation temp of white wine?
A
12-22c
5
Q
What happens if ferm temp is too low for white wines?
A
Pear drop flavour
6
Q
What happens if ferm temp is too high for white wines?
A
No varietal flavours
7
Q
Why are white wines blended?
A
For consistency & enhance complexity
8
Q
What are the 5 main steps of making white wine?
A
- Press
- Remove mass from press juice
- Fermentation
- Rack off gross less
- Wine
9
Q
What is typically done to grapes before they’re pressed?
A
Destem & crush
10
Q
What can be done after racking off to enhance the flavour & texture of white wine?
A
MLF
11
Q
What are 3 options to finalise the wine?
A
- Blending
- Maturation
- Clarification/Stabilisation
