Aromatic White & Rose Winemaking PDF
Preview Aromatic White & Rose Winemaking
Aromatic White & Rose Winemaking Grape to Cellar Authored by Jillian Johnson DeLeon West Coast Sales Manager, Technical Winemaker Owner Onesta Wines Presented by: Matt Ridge Technical Winemaker, Laffort USA Central Valley, Sierra Foothills, Contra Costa Co., Colorado, Arizona, New Mexico and Texas Owner Azevedo Ridge Wines General Outline Today • Introduction • Methods for “growing” rose • Grape Handling – managing phenolic extraction (bitterness) • Rose fruit processing - skin contact time, color extraction Aromatic • White & Rose – techniques for increasing aromatics White • Juice settling & preparation & • Fermentation techniques • Glutathione Rosé • Stabilization Winemaki ng Grape to Cellar Intro - Aromatic Profile Chenin Blanc, Riesling, Thiols Sauvignon Blanc, Gewurtztraminer Aromatic White & Rosé Muscat, Viognier, Esters Rousanne, Winemaki Trebbiano, Pinot ng Grigio Grape to Cellar Aromatic White Grape Harvesting Stage & Rosé Aromatic White & Rosé Winemaking Winemaki Grape to Cellar ng Grape to Cellar Rosé Style - America • Any variety • Saignee method is most popular Aromatic • Not afraid of phenolics, White can be balanced with RS & • Huge range of color Rosé Winemaki Your style will determine ng your harvest parameters Grape to Cellar Rosé Methods Method #1 – Grow your crop for Rose Method #2 – Grow your crop for red wine and bleed off juice for rose (Sagniee) Aromatic Method #3 – Grow your crop for red wine and crop thin late. White Process the thinned fruit for Rose instead of throwing it on the ground. & Rosé Method #4 – Blend red and white wine – NOT Winemaki RECOMMENDED ng Grape to Cellar Phenolic Management More Greater Longer skin phenolics need for contact time extracted Juice Fining Aromatic White Bitterness & Astringency Phenolics Rosé Pinking Winemaki Oxidation ng Grape to Cellar Rosé Skin Contact Color Extraction Aromatic Grenache Cinsault Mourvedre Zinfandel Syrah White & •You will lose 30-40% of your color during Rosé fermentation Winemaki •More time on skins = more phenolics extracted ng •Use a fining agent at juice settling to remove bitter Grape to phenolics Cellar Aromatic White Pressing Stage & Rosé Aromatic White & Rosé Winemaking Winemaki Grape to Cellar ng Grape to Cellar Pressing Enzyme Treatment Phenolic Management • Increase free run juice by 11% Aromatic • Decrease pressing White time to reduce & phenolic extraction Rosé • Lowers juice Winemaki turbidity ng Grape to Cellar
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