Sauvignon blanc Style Guide
Style Guide Overview
- LalVigne Aroma™ (LA) increases glutathione as well as the conjugates for 3MH precursors, 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
- 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
- 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. 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 thiolic varietals like Sauvignon blanc
- 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 add 5 g/hL (0.42 lb/1000 gals) of FT Blanc™ , FT Blanc Soft™ or FT Blanc Citrus™.
- 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 30-50 g/hL (2.5-4 lb/1000 gals) can be used for bacterial stability. Consider the use of a β-glycosidase (Scottzyme® BG or Rapidase® Revelation Aroma) to reveal any bound varietal aromatic compounds.
|Step||Mineral Style||Fruity (Ester) Style||Tropical/Citrus Style||Grassy 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||Flavia™ can be used to release thiols from their bound form.|
|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)||DV10™ or W15™||Alchemy I , Cross Evolution™ or Exotics Novello||Alchemy II , Elixir™ , MSB™ or QA23™||Sauvy™|
|If hydrogen sulfide production is a concern, try IOC Be Fruits™ or IOC Be Thiols™ (54-77°F).|
|Fermentation Temperature (adapt per yeast strain)||50-65°F||56-75°F||62-72°F||57-68°F|
|Nutrient Regime at 2-3 Brix Drop*||Fermaid K™ 25-50 g/hL (2-4 lb/1000 gals)||Stimula Sauvignon blanc™
40 g/hL (3.3 lb/1000 gals)
|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 1/3 Brix Drop*||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.