White table wine , fermentation

Maturation regimes vary from as tittle change as possible in many white and pink wines (stainless steel tanks, cool storage, minimum time) to considerable modification in red table and a few white table wines. Fermentation and storage in fairly new 200-L barrels for about 6 mo is not uncommon for Chardoimay and white Burgundy wines. Many robust red table wines such as those from Cabernet Sauvignon grapes are often stored similarly, after fermentation and initial clarification, for up to about 3 yr in such barrels. 

White (table wine) Fermentation of skinless grapes Average 12... 

Sulfur Dioxide and Aldehydes. Sulfur dioxide is commonly added both before and after fermentation in preparing white table wines. It is an effective antioxidant as well as a selective inhibitor of unwanted microorganisms. However, sulfur dioxide, as the bisulfite ion in solution, combines with aldehydes, especially acetaldehyde, during fermentation giving an accumulation of aldehydes in the bound form of aldehyde-sulfurous acid. 

Variables in alcoholic fermentation, the yeast-enzyme conversion of grape sugar to ethanol and carbon dioxide, have a major impact on the character, composition, and quality of North Coast white table wines. Type of yeast, juice solids content, juice S02 content, juice protein content, fermentation temperature, and fermentation rate are factors the enologist may consider and control. 

Rose table wines also may be produced by using a white table wine colored with a dark red table wine. Many enologists prefer this method, as the white table wine base may be fruitier and fresher with more fermentation bouquet. 

The other similarity of rose table wine to white table wine is its cooler fermentation to develop more fermentation bouquet and flavor. 

Liu, J. and Gallander, J.F. 1982. Effect of insoluble solids on the sulfur dioxide content and rate of malolactic fermentation in white table wines. Am. J. Enol. Vitic. 33, 194-197. 

The quantity of acetic acid formed during alcoholic fermentation usually does not exceed 0.3 g/L in wine. The U.S. limits for volatile acids in wine are 1.2 and 1.1 g/L for red and white table wines, respectively. The aroma threshold for acetic acid in red wine varies from 0.6 to 0.9 g/L. Elimination of air and the use of sulfur dioxide will limit the increased amount of acetic acid in wine. Formic acid is usually found in diseased wines, propionic acid is usually found in traces in old wines. On the contrary, the production of acetic acid is desired in vinegar production. The acetic acid bacteria convert the alcohol into acetic acid by the process of oxidation. The... 

Snow, P.G. and J.F. Callander. 1979. Deacidification of white table wines through partial fermentation with Schizosaccharomyces pombe. Am. f. Enol Vitic. 30(1) 45-48. 

Lee, T.H., Fleet, G.H., Monk, P.R., Wibowo, D., Davis, C.R., Costello, P.J. and Henick-Kling, T. (1985) Options for the management of malolactic fermentation in red and white table wines. In Proc. Int. Symp. On Cool Climate Viticulture and Oenology, Eugene, Oregon, 25-28 June, 1984 (eds Heatherbell, D.A., Lombard, P.B., Bodyfelt, F.W. and Price, S.F.). Oregon State University, Corvallis, Oregon, pp. 496-515. 

Winery E. The second bulk wine producer sells over 1,000,000 cases annually. Base wines for sparkling wine are selected from a huge inventory of new table wines stored in tanks of up to 300,000-gallon capacity at temperatures held below 8° C year round. White wines do not undergo malo-lactic fermentation. The malo-lactic fermentation is complete in red wines, which are aged for at least one year. Base wines are processed to be heat and cold stable. The pH and total acidity are adjusted by ion exchange and/or addi-... 

Upon completion of fermentation, the wine is transferred to storage tanks for settling and, after the first racking, is clarified by fining or centrifuging. In handling the white and rose table wines, they are maintained at cooler cellar temperatures to preserve the fermentation bouquet. 

Tartaric acid is the main organic acid in grapes at the levels of 5-10 g/L, followed by malic acid (2-4 g/L) and a small amount of citric acid. Other acids such as succinic, acetic, lactic, and propionic acids are formed in limited content in wines during fermentation. An increased content of these acids indicates improper fermentation. The content of organic acids in commercial Austrian and Spanish red and white wines is shown in Table 10.6 [16,17]. 

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