WSET white and sweet winemaking INTE KLAR Flashcards
why does white wine mostly only spend a shot period of time in contact with the skins?
In order to reduce the risk of oxidation
what happens with the free run juice when the skins are crashed?
it separates off and the rest of the grape mass remaining is sent to press
why does some winemakers choose to keep certain aromatic grape varieties in contact with their skins longer?
to increase flavour, intensity and texture
what can you du to inhibit fermentation?
keep the temperature cold
what is a white wine that is fermented on their skins called?
Orange wine or amber wine
what does a freshly grape jucie contain?
fragments of cells from the grape skins and the pulp
what can happened with the juice if the fragments are left when fermentation starts?
unpleasant aromas and the fermentation can even stop
name some techniques for clarifying grape juice:
settling, centrifugation, fining and filtration
what is the optimal fermentation temperature for a white wine?
between 12* C and 22*C
