Must Adjustments Flashcards
What is enrichment?
-cooler climates enrich must during ferm to increase alcohol
What can you add to the must for enrichment?
-dry sugar (chaptalisation)
-RCGM
-grape concentrate
-grape must
Apart from adding things, how else can you enrich a must?
-concentrate the must
What is chaptalisation?
-adding dry sugar to must
-beet/cane sugar
-EU allowed in cooler regions
-EU- warmer regions- not allowed to add sugar, can add grape concentrate/RCGM
When is the best time to add sugar?
When ferm under way- yeasts already active- copes better with additional sugar in must
How can sugar levels be concentrated?
-reverse osmosis (expensive)
-removing water (expensive)
-vaccum evaporation
-cryoextraction (cost less, used widely)
Where would you normally see acidifcation?
-warmer climates, no cooling influences
-malic acid drops rapidly as grapes ripen
What else is acidification used for?
Lower PH level
What is acidification typically carried out by?
Tartaric acid
What else can you use for acidification?
-lactic
-malic
-cirtric
When can acidification take place?
-before, during after ferm
-best before ferm, for better integration and to benefit from lower PH level
What have you got to be carful of during acidification?
Total acidity and PH can be affected by WM processes
-inc malo and tartaric stabilisation
Why might you add tannins to the must?
-improve mouthfeel
-help clarify musts
-stabilise colour
