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White Wine
The primary difference between making red and white wine is that with white wine
the skins are separated from the juice immediately after crushing so that only
a minimal amount of tannins are extracted from the pulp. White wine is more difficult
to make than red wine due to its susceptibility to oxidization.
The process
1 - Crushing and Destemming
Involves removing the fruit from the stems and crushing
2 - Sugar & Acidity
As with red winemaking, the use of a hydrometer and PH measurement is of utmost importance. The amount of tartaric acid required is generally lower.
3 - Sulphur Dioxide
The addition of Potassium Metabisulphite at the rate of 25gr per 200lt is performed at the crushing stage.
PECTIC ENZYME – this is to be added at this stage – the effect is twofold in both helping to clarify the juice and also help to break down the crushed grapes to facilitate a greater juice yield from the freshly crushed grapes. The rate depends on the type of pectic enzyme used.
4 - Pressing
This is performed immediately after crushing. For some varieties, the must can be cool stored for about 6-8 hours to help with clarification, but yeast will have to be added after the 8 hours with the juice warmed to the appropriate temperature for the yeast used.
5 - Wine Yeast
The addition of wine yeast is at a rate of 50g per 200lt, with the general rule that white wines require a lower temperature to ferment for enhanced aroma and flavour.
6 - Fermentation
In the case of white wines, the juice after pressing is placed in air-tight containers with an airlock, use a hydrometer to determine when fermentation is complete.
7 - Racking
At the end of fermentation, allow one day for the spent yeast to settle, then transfer the wine to another closed container to remove the lees.
8 - Sulphur dioxide
Once the wine has been transferred, the level of sulphur dioxide will have to be increased with the addition of 20g per 200lt of wine
9 - Aging and Clarification
Racking is performed on a regular basis to ensure the lees are taken off, after each racking it is essential that another dose of sulphur dioxide is added to the wine at the rate of 10g per 200lt, which will ensure against oxidization. Bentonite must be used for clarification at a rate of 120gr per 200lt for protein stabilization.
10 - Bottling
After a period of 6 months, your wine will be ready for bottling
Involves removing the fruit from the stems and crushing
2 - Sugar & Acidity
As with red winemaking, the use of a hydrometer and PH measurement is of utmost importance. The amount of tartaric acid required is generally lower.
3 - Sulphur Dioxide
The addition of Potassium Metabisulphite at the rate of 25gr per 200lt is performed at the crushing stage.
PECTIC ENZYME – this is to be added at this stage – the effect is twofold in both helping to clarify the juice and also help to break down the crushed grapes to facilitate a greater juice yield from the freshly crushed grapes. The rate depends on the type of pectic enzyme used.
4 - Pressing
This is performed immediately after crushing. For some varieties, the must can be cool stored for about 6-8 hours to help with clarification, but yeast will have to be added after the 8 hours with the juice warmed to the appropriate temperature for the yeast used.
5 - Wine Yeast
The addition of wine yeast is at a rate of 50g per 200lt, with the general rule that white wines require a lower temperature to ferment for enhanced aroma and flavour.
6 - Fermentation
In the case of white wines, the juice after pressing is placed in air-tight containers with an airlock, use a hydrometer to determine when fermentation is complete.
7 - Racking
At the end of fermentation, allow one day for the spent yeast to settle, then transfer the wine to another closed container to remove the lees.
8 - Sulphur dioxide
Once the wine has been transferred, the level of sulphur dioxide will have to be increased with the addition of 20g per 200lt of wine
9 - Aging and Clarification
Racking is performed on a regular basis to ensure the lees are taken off, after each racking it is essential that another dose of sulphur dioxide is added to the wine at the rate of 10g per 200lt, which will ensure against oxidization. Bentonite must be used for clarification at a rate of 120gr per 200lt for protein stabilization.
10 - Bottling
After a period of 6 months, your wine will be ready for bottling
