White table wine production

White Table Wine Production in California s North Coast Region... 

For a review of the sequence of operations on white table wine production see Figure 1. 

Figure 1. Diagram of operations in white table wine production...

White Table Wines. The free-run grape juice is the most important fraction used in white table wine production. To the juice will be added S02 at 75-150 mg/L, depending on the grape condition. Most winemakers prefer to add not over 100 mg/L. The primary purpose of the S02 is to prevent browning and retard growth of wild yeasts and other undesirable microorganisms. 

Long, Z.R., 1981, White table wine production in California s north coast region, in Wine Production Technology in the United States, ed. M.A. Amerine (Symp. Ser. 145, Am. Chem. Soc., Wash. D.C.) p. 29. 

Enological techniques have developed over the past 10-20 years so that it is possible now for the commercial-scale winery to ensure the biological stability in the bottle of young sweet table wines. This has made possible the production and marketing of inexpensive sweet white table wines and the introduction of balanced, pleasant-tasting, low-sugar reds as well. It has led further to the introduction of the very sweet Concord or berry-flavored red table wines and to the development of a host of sweet wines of various colors specially flavored with mixtures of extracts of fruits, berries, and herbs. 

The North Coast area of California is well known for the excellence of its white table wines. Climate factors, primarily the cooling effects of the bays and ocean, provide optimum conditions for production of grapes and wines of distinctive character and proper balance. A history of wine production in the area has provided time for development and improvement of viticultural and vinification techniques. Recent substantial increase in demand for varietal white table wines has encouraged further development of new and improved winemaking techniques and has resulted in increased plantings of white wine grapes. 

Another major fining procedure in Interior Valley table wine production is use of the compound PVPP (polyvinylpolypyrrolidone) (12). This reacts principally with tannins and is used to reduce browning in white wines. This results from its affinity for catechin, the main substrate for browning reactions. This compound also is used widely in the brewing industry. 

The same chemical principles presented by the speakers on red (p. 59) and white table wine (p. 29) production are applicable to table wine production in the Interior Valley. Differences in the size of the winery operations and grape maturity are attributable to regional climatic conditions. With modern viticultural practices, the grapes grown for winemaking in this interior region now produce quality wines and they also comprise the largest volume of table wines produced in California. 

The post-1960 developments for various types of wine and different regions of the country are the substance of the remaining chapters. White table wines are now the most important wines produced in California s north coastal region, and consumption is increasing. The new technological procedures being used in their production are particularly emphasized. Some indication of future trends is also included. 

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... 

TABLE 5.1 Grape varieties recommended and the percentage according to which each may be planted to the production of red and white port wines... 

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