White Wine Making

Question 1

Explain the role of skin contact.

Answer 1

Mostly v little contact to avoid oxidisation. Grapes can be crushed as whole bunches to further reduce oxidisation & increase purity and delicacy.

Contact more common with aromatic varieties. Intensifies flavour and texture.

Extreme: Orange wines.

Question 2

Explain Clarity of juice.

Answer 2

Freshly pressed juice contains cells from skins and pulps. These can create unpleasant aromas and may inhibit fermentation.

Clarification techniques include Settling, Centrifugation, Fining and Filtration.

Question 3

Explain Fermentation.

Answer 3

Optimum temp 12-22 °c.

Too low: pear drop aromas.
Too high: lose varietal character.

Steel easier to control temp. Oak in cool cellars ok but at higher end.

Question 4

Inexpensive white wine.

Answer 4

Neutral, easy ripening varietals like PG or Chardonnay.

Blending to increase volume. Commercial yeasts.

Acidification used to balance wines from warmer climates.

Speedy clarification important to retain primary aromas. Centrifugal or filter.

Oak staves or chips. Grape must added to increase sweetness if desired.