White Winemaking

Question 1

Skin Contact

Answer 1

The process of leaving the juice in contact with the skins to extract compounds from the skins. The main purpose is to enhance the extraction of aroma and flavor compounds ad precursors and to enhance the texture of the wine by extracting a small amount of tannin.

Question 2

Hypoeroxidation

Answer 2

Technique of deliberately exposing must to oxygen before fermentation. Makes the must turn brown but during fermentation the compounds return to white. Helps remove bitter compounds from grape skins, seed and stems. Better for less aromatic grapes as it can kill aromatic compounds.

Question 3

Flotation

Answer 3

Involves bubbling as up through the must. As the bubbles of gas rises, they bring with them solid particles, which are then skimmed off the top. Compared to sedimentation, floatation speeds up the rate of clarification.

Question 4

Pectolytic Enzymes

Answer 4

Break down pectins in the must. Breaking down the pectins allows a more rapid separation between the liquid juice and solids.

Question 5

Pectins

Answer 5

Naturally found in plant cell walls (in jam making they are the compounds that turn the liquid juice into gel).

Question 6

Battonage

Answer 6

The stirring of lees to unsettle it from the bottom of the vessel and mix it in the wine.