Rosé Style Guide
Style Guide Overview
- Harvest, Transportation and Pre-Fermentation
- Harvest date and process control is critical to flavor development, optimization and wine style
- Keep grapes cool, skin contact time is depending on desired wine style
- Options include direct to press, skin contact (from 2-20 hours) and saignée
- Extracting the varietal characters from the grape skins can be achieved using 20g/ 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 rosé wines
- To scavenge quinones (pre-cursor for oxidation) use 30 g/hL (2.5 lb/1000 gals) Glutastar™
- To scavenge oxygen, add or to scavenge oxygen and promote fruit add 5 g/hL (0.42 lb/1000 gals) of FT Blanc™ or to scavenge oxygen and promote fruit add 5g/hL (0.42 lb/1000 gals) of FT Blanc Citrus™ or FT Rouge Berry™
- Fermentation Protocol
- 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 30-50g/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||Varietal (Terpenes or Non-Isoprenoid)||Fruity/Ester Style||Varietal (Thiols/Tropical) Style||Red Berry 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’S||60 – 100 NTU’s||60 – 100 NTU’s||80 – 120 NTU’S|
|Non-Saccharomyces Yeast||Biodiva™ can be used to enhance aromas and mouthfeel. Flavia™ can be used to enhance varietal characteristics like terpenes and thiols. Laktia™ can be used to increase freshness and acidity.|
|Rehydration Nutrient||Add 30 g/hL (2.5 lb/1000 gals) Go-Ferm Protect Evolution™|
|Yeast Strain at 25 g/hL (2 lb/1000 gals)||Elixir™ICV GRE™ or M83™||CVW5™ or Rhône 4600™||Exotics Mosaic™ or VIN 13™||Alchemy IV™ or W15™|
|If hydrogen sulfide production is a concern, try IOC Be Fruits™, IOC Be Thiols™ or Sensy™
If malic acid degradation is your main goal, then 71B™
|Fermentation Temperature (adapt per yeast strain)||59-73°F||56-75°F||62-68°F||60-77°F|
|Inactivated Yeast at 2-3 Brix Drop||Opti-WHITE™ 25-50 g/hL (2-4 lb/1000 gals) if mouthfeel enhancement is desired|
|Nutrient Regime at 2-3 Brix Drop*||Fermaid O™ 20-40 g/hL (1.7-3.3 lb/1000 gals)||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)|
|Nutrient Regime at 1/3 Brix Drop*||Fermaid O™ 10-40 g/hL (0.83-3.3 lb/1000 gals) *2||Stimula Chardonnay™ 40 g/hL (3.3 lb/1000 gals)||Fermaid O™ 10-40 g/hL (0.83-3.3 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.
To degrade malic acid, and/ or amp up the fruitiness a simultaneous AF and MLF can be conducted using Beta Co-Inoc.