Rosé Style Guide

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
      • Post-Fermentation
        • 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.

        Fermentation Protocol

        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.