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7 Cards in this Set
- Front
- Back
- 3rd side (hint)
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When are whole bunches of uncrushed grapes pressed in white winemaking? |
Non aromatic varieties - limits contact with juice and skins |
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When is some skin contact used in white wine making? |
Aromatic varieties |
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Optimum temp for fermenting white wines |
12 - 22 oc |
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Process of high volume white wine |
Destemmed - crushed - pressed - acidification - highly clarified - centrifuge - cool fermentation - clarification again |
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Aromatic grapes varieties |
Sauvignon Blanc Riesling muscat Gewürztraminer Torrontes |
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Premium white wine making - aromatic |
- whole bunches or crushed - some clarification (nothing in juice to mask fruit flavours) - inert vessels (large oak in Alsace) - cool fermentation - Riesling - (ferm stop early to leave ris sugar) - Riesling - lees contact |
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Premium white wine making - non aromatic |
- controlled exposure to oxidation - oak ageing - mlf - (even Chablis - soften sharp acidity) |
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