8. White and Sweet Winemaking Flashcards
(37 cards)
Why is skin contact not desirable for white winemaking in most instances?
To decrease the risk of oxidation
Name an approach to limit the contact between juice and skins
Pressing whole bunch uncrushed grapes
Why do some winemakers choose to keep the skins in contact with the grape juice? How is it done?
- To increase the flavour intensity and texture especially for aromatic varieties
- It is done at sufficiently cool conditions to prevent fermentation and lasts for only a few hours
What happens, if the pressed grape juice is fermented in untreated state?
- Unpleasant aromas may develop
- Fermentation may even stop prematurely
What are the techniques to clarify the pressed grape juice?
- Settling
- Centrifugation
- Fining
- Filtration
Why do some winemakers choose to retain some of the fragments in grape juice? What is the risk?
- To add complexity and richer texture
- Off-flavours may develop so it is rarely used
What is the optimum fermentation temperature for white wines?
12-22 degrees Celsius
What happens if the fermentation temperature is too low or too high?
- Low temperatures: Pear drop aromas can develop. Varietal fruit characters may not be captured
- High temperatures: More complex, non-fruit aromas may develop. Varietal fruit characters may be lost
What is the advantage of using stainless steel vats over barrels?
Controlling the fermentation temperature is easier. Fermentation in barrels run at higher end of the temperature range
What are the post-fermentation and maturation options during white winemaking?
- Oak
- Lees contact
- MLF
Why is clarification of the white wines by fining and/or filtration more important than red wines?
Any haze or sediment is more apparent in white wines due to pale color
Sterile filtration is important in which style of white wines?
White wines with residual sugar, since they are more prone to microbiological infections
What are the most common grape varieties used in producing high-volume, inexpensive white wines?
- Chardonnay
- Pinot Grigio
What are the common winemaking choices in producing high-volume, inexpensive white wines?
- Avoiding oxidation to retain primary fruit flavours
- Acidification
- Clarification by centrifuge or filters
- Fermentation in stainless steel tanks at low temperatures
- Prevention of MLF by SO2 or chilling
- Racking off its lees
- For Chardonnay sometimes MLF and oak chips are used
- Adding RCGM after fermentation
- Stabilization, fining and sterile filtration
- SO2 during bottling
What are the aromatic white grape varieties?
- Sauvignon Blanc
- Riesling
- Muscat
- Gewurztraminer
- Torrontes
What is the primary intention of the winemaker in the production of white wines from aromatic varieties?
Enhance the primary fruit character and aromatic potential of these grapes
Why is Sauvignon Blanc suited to cool climates?
Because it is an early ripening variety
Compare the Sauvignon Blanc wines from Loire Valley, Marlborough and Pessac-Leognan
- Loire Valley: Aromas of green apple, asparagus, wet pebbles
- Marlborough: Aromas of gooseberry, elderflower, grapefruit and passionfruit
- Pessac-Leognan: Blended with Semillion. Fermented and matured in at least a proportion of oak giving a rounder body and spicy toasty notes.
Why is Riesling suitable for cool climates?
- Very tolerant to cold weathers
- Buds late to avoid spring frost
Compare the Rieslings from cool and warm climates?
- Cool climates: Green fruit flavours, often with floral notes
- Warm climates: Richer in flavour, predominantly citrus and stone fruit
Which flavours develop in Rieslings with bottle aging?
- Honey and toast
- Petroleum
Name the countries/regions producing dry Rieslings
- Germany
- Austria
- Alsace
- Clare and Eden Valleys
- Washington State
Name the countries/regions producing sweet Rieslings
- Germany
- Austria
- New Zealand
- Finger Lakes AVA
What are the common winemaking choices in producing aromatic white wines?
- Avoiding oxidation to retain primary fruit flavours
- Clarification by centrifuge or filters
- Fermentation in stainless steel tanks at low temperatures (In Alsace large old oak vessels (foudres) are used)
- Prevention of MLF by SO2 or chilling
- Racking off its lees (Rieslings sometimes may undergo a period of lees contact)
- Stabilization, fining and sterile filtration
- Immediate bottling (In Alsace, Rieslings may be kept in large old oak vats up to a year
