Sauvignon Blanc Style Guide

Sauvignon Blanc Style Guide

Fermentation Protocol


1.Vineyard Aroma Optimization - using LalVigne® Aroma (LA)

  • LalVigne® Aroma (LA) 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)
  • LalVigne® Aroma (LA) increases concentration of Glutathione as well as the conjugates for 3MH, 4-MMP precursors, giving elevated and stable aroma compounds

2.Harvest, Transportation and Pre-Fermentation Notes

  • Harvest date is critical to flavor development and wine style
  • Avoiding oxidation is key
  • Extracting thiols from the grape skins can be achieved using 20 g/ton of Lallzyme Cuvée Blanc™ and giving a skin contact time of 6-8 hours. If skin contact is not desired, Scottzyme® Cinn-Free or Scottzyme® Pec5L can be used when pressing
  • To scavenge oxygen, add 5 g/hL (0.42 lb/1000 gal) of Scott'Tan™ FT Blanc Citrus *1 if bentonite is to be added during cold settling, then add this post-bentonite treatment.

3.Pre-Fermentation Clarification Goal

  • Depending on yeast and flavor profile, see number 4.

4.Fermentation Protocol (See chart)


5.Post-Fermentation

  • Avoid the oxidation of the volatile aromatics and ML unless desired. Add 20 g/hL (1.67 lb/1000 gal) of Pure-Lees Longevity Plus™ to protect aromas, and Bactiless™ 20 g/hL (1.67 lb/1000 gal) for bacterial stability.

MINERAL STYLE

FRUITY (ESTER)

PROFILE

TROPICAL (THIOL) PROFILE

TROPICAL (THIOL) STYLE +

SOLIDS GOAL

50-80 NTU’s

60-80 NTU’s

80-100 NTU’s

100-120 NTU’s

REHYDRATION NUTRIENT

Go-Ferm Protect Evolution® at 30 g/hL (2.5 lb/1000 gal)

YEAST STRAIN at

25 g/hL

(2 lb/1000 gal)

Vitilevure Quartz or DV10

CVW5 or Cross Evolution

(if volume in the mouth is desired)

QA23 or Alchemy II*2

Use Flavia as a non-sacc and follow up with thiol revealing

S. cerevisiae

FERMENTATION TEMPERATURE GOAL

15-18°C(59-65°F)

18-20°C(65-68°F)

18-20°C(65-68°F)

13-16°C(56-61°F*2)

18-22°C(65-72°F)

INACTIVATED YEAST at 2-3 brix drop

OptiMUM White® at 20 g/hL (1.75 lb/1000 gal)

NUTRIENT REGIME at 2-3 brix drop

*YAN depending

10 g/hL DAP*3

10 g/hL Fermaid O®

Stimula Sauvignon

40 g/hL (3.3 lb/1000 gal)

NUTRIENT REGIME at 1/3 brix drop

Fermaid® O

20-40 g/hL

(1.67-3.3 lb/1000 gal)


*3 Avoid DAP any time fruit flavors are desired.


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