01/04/06 White wine fermentation

Welcome to Vine to Wine this is your host Linda Moran. Yesterday we discussed what the color of a white wine indicates about how it might taste. Today, we will discuss two major types of white wine fermentation, and how each one influences the final product. There is a decision during the making of white wine that greatly influences the final product. That is the determination of whether to ferment the juice in big stainless stainless steel tanks or in smaller barrels. One of the upsides of the steel tanks is that they are neutral. They impart no flavor to the wine and the fermentation temperature is completely controlled. In barrels, especially new wood barrels, the wine will take on characteristics, flavors and tannins from the barrels. Some of those characteristics will act as a natural preservative and increase the longevity of the wine. And when the wine is in the barrel the winemaker can employ a technique referred to as batonage in which the spent yeast is occasionally stirred back into the wine and allowed to settle again. The process creates roundness and structure that leads to greater complexity. These techniques create a wine with very subtle varietal quality combined with these other characteristics. Where the wine fermented in steel tanks often retains more of the grape's varietal character. The intentions of the winemakers and the style of wine they intend to make is greatly influenced by the selection of either tank or barrel fermentation. Remember to send your wine questions to Linda at vine to wine dot net and thank you for joining me on today's vine to wine.