Winemaking, white barrel

The systematic improvement in the protein stability of white wines during barrel aging on the lees is easily verified by winemakers (Ledoux et al.,... 

The production of sulfur derivatives by yeast during fermentation is described below. The various molecules and their formation mechanisms are discussed, as well as methods for eliminating them. Although red wines may be affected, this issue is particularly important for white wines. The effect of winemaking techniques and barrel aging on the presence of sulfur derivatives is described elsewhere (Volume 1, Section 13.9.1). 

A number of winemaking factors, such as maintaining them on their lees throughout barrel aging, preserve the fruity character of young dry white wines and minimize or delay their premature aging. 

In white winemaking, inoculating rarely influences the microflora of spontaneous fermentations in wineries. For the most part, dominant indigenous strains in non-inoculated barrels of fermenting dry white wine are observed, whereas in the same wine cellar, other batches were inoculated... 

In traditional white winemaking, alcoholic fermentation was carried out in small containers (barrels or small tuns) located in cool cellars with temperatures between 12 and 16°C. In these conditions, the fermentation temperature remained close to the... 

Late barreling (after alcoholic fermentation) and prematurely eliminating lees will produce white wines with excessive wood character. These methods have unfortunately been practiced in the past in certain regions, where winemakers have applied red wine aging techniques to white wine. 

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