Clarification in Whites

Question 1

What is clarification?

Answer 1

Between pressing and ferm.
Aim= removing suspended solids in must.

Question 2

What is the aim proportion of solids in must?

Answer 2

0.5-2%.
Levels below 1% only achieved by pectolytic enzymes/centrifugation.
Some prefer 1-2%= add texture and greater arrange of aromas from ferm.

Question 3

Which wines is a high proportion of solids in the must suited to and why?

Answer 3

Premium less aromatic varieties.
Leaving solids reduces aromatics and can leave off flavours if not monitored correctly.
Better suited to chard than savy b.
However a small amount of solids= nutrition for yeast and over clarifying= stuck ferm.