Aromatic Whites Style Guide
|Albariño||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)|
- LalVigne Aroma™ (LA) increases glutathione as well as the precursor for 3MH (tropical/citrus) giving elevated and stable aroma compounds. This foliar spray is used twice. Once at 5% veraison and again 10-14 days later. The dosage is 1.21 kg/acre (2.7 lb/acre) each time.
HARVEST, TRANSPORTATION AND PRE-FERMENTATION
- Varietal choice, harvest parameters and processing decisions are critical to wine style.
- Optimizing flavor and aroma:
- Extracting the varietal characters from the grape skins can be achieved using 20 g/ton of Lallzyme Cuvee Blanc™ and giving a skin contact time of 6-8 hours. Take care when using red skinned varietals like Pinot gris and Gewürztraminer. If skin contact is not desired Scottzyme® Cinn-Free or Pec5L can be used at pressing or during static clarification.
- Avoiding oxidation is key in aromatic white wines.
- To scavenge quinones (pre-cursor for oxidation) use 30 g/hL (2.5 lb/1000 gals) Glutastar™.
- To scavenge oxygen, add 5 g/hL (0.42 lb/1000gals) of FT Blanc™, FT Blanc Soft™ or FT Blanc Citrus™.
- Settling aids can be used to reduce the solid content as well as provide organoleptic advantages.
- Trial Bentolact S, Polycel or Freshprotect. Due to the high level of heat unstable proteins in Gewürztraminer and other aromatic white grapes, it can be beneficial to add Granubent PORE-TEC pre-fermentation or FermoBent PORE-TEC during fermentation.
- See chart below
- Avoid ML (unless desired) and the oxidation of the volatile aromatics. Add 20 g/hL (1.67 lb/1000 gals) of Pure Lees Longevity +™ to scavenge oxygen, thereby protecting color and aromas. Bactiless™ 20 g/hL (1.67 lb/1000 gals) or Lysovin 30-50 g/hL (2.5-4 lb/1000 gals) can be used for bacterial stability, and Reduless™ to deal with aromatic defects relating to volatile sulfur compounds. Consider the use of a β-glycosidase (Scottzyme® BG or Rapidase® Revelation Aroma) to reveal any bound varietal aromatic compounds.
|Step||Floral Style||Tropical & Citrus Style||Yellow Fruit Style||Spicy Style|
|Inactivated Yeast for
Aroma & Color Protection
|Add 30 g/hL (2.5 lb/1000 gals) Glutastar™ directly to pressed juice|
|Pre-Fermentation Solids Goal||80 – 120 NTU||60 – 100 NTU||60 – 100 NTU||80 – 120 NTU|
|Non-Saccharomyces Yeast|| Biodiva™ can be used to enhance aromas and mouthfeel
Flavia™ can be used to enhance varietal characteristics like terpenes and thiols
|Yeast Strain at 25 g/hL
(2 lb/1000 gals)
|Alchemy I, BA11™, ICV D47™||Elixir™, Exotics Mosaic or NT116||R-HST™ or W15™||58W3™, AMH™ or R2™|
|If hydrogen sulfide production is a concern, try ICV Opale 2.0™ (59-75°F)|
(adapt per yeast strain)
|Nutrient Regime at 2-3 Brix Drop*||Fermaid O™ 20-40 g/hL (1.7-3.3 lb/1000 gals)||Stimula Sauvignon blanc™ 40 g/hL (3.3 lb/1000 gals)||Fermaid O™ 20-40 g/hL (1.7-3.3 lb/1000 gals)|
|Inactivated Yeast at 2-3 Brix Drop||Opti-WHITE™ 25-50 g/hL (2-4 lb/1000 gals) if enhanced roundness is desired|
|Nutrient Regime at 1/3 Brix Drop*||Stimula Chardonnay™ 40 g/hL (3.3 lb/1000 gals)||Fermaid O™ 10-40 g/hL (0.83-3.3 lb/1000 gals)|
*Additional nutrition may be required to secure the fermentation depending on starting YAN, sugar and individual yeast strain requirements.