AROMATIC WHITE WINES STYLE GUIDE


Varietal Description
Albarino Yellow fruits (peach and apricot), citrus fruits and green apples due to acidity
Gewürztraminer Tropical, floral, spicy with mineral notes
Muscat Floral, yellow fruits (peach) and citrus fruits
Riesling Floral, tropical, citrus fruits, yellow fruits (peach) and white fruits (apple)
Pinot Gris Floral, yellow fruits, white fruits (melon and pear), tropical flavors
Verdejo Citrus fruits, spice and white fruits (melon)

TAILORING THIS GUIDE

  1. LalVigne Aroma/LA
    1. LalVigne Aroma/LA increases Glutathione as well as the conjugates for 3MH, 4-MMP precursors, giving elevated and stable aroma compounds. It is a foliar spray that is used twice. Once at 5% veraison and again 10-14 days later, the dosage is 1.21 kg/acre (each time).
  2. Harvest, Transportation and Pre-Fermentation Notes
    1. Harvest date is critical to flavor development and wine style
    2. Avoiding oxidation is key
    3. Extracting the varietal characters from the grape skins can be achieved using 20g/Ton of Cuvee Blanc and giving a skin contact time of 6-8 hours. Take care when using red skin varietals like Pinot Gris and Gewürztraminer. If skin contact is not desired, Color Pro, Cinn-Free or Pec5L can be used when pressing
    4. To scavenge oxygen, add 5 g/hL (0.42 lb/1000 gallons) of FT Blanc Citrus
  3. Pre-Fermentation Clarification Goal
    1. Depending on yeast and flavor profile (see number 4)
  4. Fermentation Protocol (see table below)
  5. Post-Fermentation
    1. Avoid the oxidation of the aromatic compounds, and ML bacteria unless desired.
    2. Add 20 g/hL (1.67 lb/1000 gal) of Pure Lees Longevity Plus to protect aromas.
    3. Add 20 g/hL (1.67 lb/1000 gal) of Bactiless for bacterial stability.

    AROMATIC WHITES FERMENTATION PROTOCOL

    STEP FLORAL STYLE TROPICAL & CITRUS STYLE YELLOW FRUIT STYLE*1 SPICY STYLE
    SOLIDS GOAL 80-120 NTU 80-100 NTU 60-100 NTU 80-120 NTU
    NON-SACCHAROMYCES Flavia can release aromatic precursors due to its enzymatic activity. Add 25g/hL (2 lb/1000 gal) 24 hours prior to selected Saccharomyces strain.
    REHYDRATION NUTRIENT Go-Ferm Protect Evolution
    30 g/hL (2.5 lb/1000 gal)
    YEAST STRAIN
    25 g/hL (2 lb/1000 gal)
    D47 or BA11 ELIXIR or NT116 Opale 2.0 or W15 58W3 or R2
    FERMENTATION TEMP GOAL (adapt per specific yeast strain chosen) 50-77°F 55-72°F 55-72°F 58-72°F
    INACTIVATED YEAST AT 2-3 BRIX DROP OptiMUM White
    20-40 g/hL (1.7-3.4 lb/1000 gal)
    NUTRIENT REGIME AT 2-3 BRIX DROP *YAN DEPENDING Fermaid O
    10-40 g/hL
    (0.8-3.4 lb/1000 gal)
    Stimula Sauvignon Blanc
    40 g/hL
    (3.4 lb/1000 gal)
    NUTRIENT REGIME AT 1/3 BRIX DROP*2 Stimula Chardonnay
    40 g/hL
    (3.4 lb/1000 gal)
    Fermaid O
    10-40 g/hL
    (0.8-3.4 lb/1000 gal)
    *1 Peach, Nectarine, Apricot
    *2 Additional nutrition may be required to secure the fermentation.
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