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Lecture 7:

Lecture 7:. Overview of White Wine Processing. Reading Assignment: Chapter 5, pages 193-221. The Basic Steps of White Wine Production. Crushing, destemming Pressing Cold Settling/Racking Fermentation Racking Finish of Fermentation. Principle White Wine Grape Varieties in California.

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Lecture 7:

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  1. Lecture 7: Overview of White Wine Processing

  2. Reading Assignment: Chapter 5, pages 193-221

  3. The Basic Steps of White Wine Production • Crushing, destemming • Pressing • Cold Settling/Racking • Fermentation • Racking • Finish of Fermentation

  4. Principle White Wine Grape Varieties in California • Thompson Seedless 60% • Chardonnay 18.4% • French Colombard 10% • Chenin blanc 4.6% • Sauvignon blanc 2.2%

  5. Options for White Wine Production • Style • Varietal or Blend • Premium or Picnic • Price/Volume

  6. Options for White Wine Production: Style • Premium wine varieties: • Chardonnay • Sauvignon blanc • Dessert wine varieties: • White Riesling • Muscat • Gewürztraminer • Picnic (Jug) wine varieties: • French Colombard • Chenin blanc • Sultana/Sultanina/Kismis (Thompson seedless)

  7. Options for White Wine Production: Style • Late harvest • “Botrytized” styles • Grapes infected with mold • Mold growth impacts composition • Mold impacts yeast fermentation

  8. Options for White Wine Production • Style • Residual Sugar

  9. Options for White Wine Production:Residual Sugar • Dry (0.2% RS) • Semisweet (0.5-2% RS) • Sweet (5-10% RS)

  10. How to achieve desired residual sugar • Arrest fermentation • Temperature • Ethanol addition: fortification • Add juice concentrate • Late harvest: natural arrest of fermentation • Add sweet reserve

  11. Options for White Wine Production • Style • Residual Sugar • Carbonation

  12. Options for White Wine Production: Carbonation • None – still wine • Lightly carbonated • Heavily carbonated (Sparkling wines)

  13. White Wine Processing: Goals • Limit skin extraction • Limit oxidation • Limit volatile flavor/aroma loss

  14. White Wine Processing: Variables • Solids content

  15. White Wine Solids • High solids: • Better yeast and ML fermentation • Decrease fruity content due to esterases of solids • Increase phenolics/astringency • Control of solid content: • Take free run • Settle/Rack at low temperature • Centrifugation

  16. White Wine Processing: Variables • Solids content • Skin contact

  17. Skin Contact • Increase phenolics/astringency • Impacts yeast fermentation products • Impacts microbial flora

  18. White Wine Processing: Variables • Solids content • Skin contact • Pressing conditions

  19. Pressing Conditions • Higher pressure, higher solids content, harder to settle • Warmer pressing, greater extraction

  20. White Wine Processing: Variables • Solids content • Skin contact • Pressing conditions • Temperature

  21. Temperature • 12-16ºC • Lower temperature, greater retention of aroma volatiles

  22. White Wine Processing: Variables • Solids content • Skin contact • Pressing conditions • Temperature • Oxygen exposure

  23. Oxygen Exposure • Can stimulate yeast • Can lead to off-color (pink, brown) formation • Can lead to development of oxidized characters

  24. Preventing Oxidation of White Juices/Wines • Use of chemical antioxidants: to block oxidation reactions • High Temperature/Short Time (HTST): to inactivate oxidases • Use of low temperature: to inhibit oxidases • Carbon dioxide/Nitrogen blanketing: to eliminate oxygen • Fining/Clarification: to remove oxidases

  25. White Wine Processing: Variables • Solids content • Skin contact • Pressing conditions • Temperature • Oxygen exposure • Lees contact

  26. Yeast Lees Contact • Increases flavors/complexity • Enhances mouth feel

  27. White Wine Processing: Variables • Solids content • Skin contact • Pressing conditions • Temperature • Oxygen exposure • Lees contact • Oak

  28. Oak Options • Fermentation in barrel • New • Used • Kind of oak • Kind of toasting • Use of alternatives • Chips • Staves

  29. Rosé Wine Production: There are two ways to produce a rosé wine: 1. As a blush wine of a red varietal 2. As a blend of a white wine with a red wine

  30. Fermentation and Post-fermentation options for white wine production will be considered in later sections of the course. This concludes the section of the class on grape and must processing.

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