Difference between revisions of "White wine"

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Revision as of 15:27, 4 May 2011

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1. GENERAL DESCRIPTION:


1. General Flowsheet of red wine production


White wine.JPG

Figure 1: Production of white wine.


2. Description of techniques, methods and equipment


For white wine the juice is separated from seeds and skins shortly after crushing and before fermentation begins. This measure limits the uptake of most grape flavorants (aroma) and yields an almost colourless wine. Because of this white wines generally are milder tasting and may come in sweet and semisweet styles.


Best known white cultivars

  • Chardonnay
  • Müller-Thurgau
  • Muscat blanc
  • Parellada
  • Pinot gris/Pinot blanc
  • Riesling
  • Sauvignon blanc
  • Traminer


Processing of white wine


  • Acceptance of grapes

After harvesting the grapes are transported to the press room, preferably in an uncrushed state to prevent undesirable excessive extraction of tannins from the stems and seeds. There they are weighed and crushed.

  • Pressing

The grapes are often stemmed before crushing. The crushed grapes are then transported into the press or into storage tanks. The untreated or treated grapes can be pressed in discontinuously operating horizontal presses or in pneumatic presses where grapes are pressed by air pressure. Freshly pressed musts still contain insoluble parts of the cellular tissue, microorganisms, crystal compounds, dirt particles… So they have to be clarified by sedimentation, centrifugation or defecation.


  • Alcoholic fermentation

It is the most important step in the wine processing. One of its most important byproducts is glycerol which is an important factor in forming the body of the wine. Heat is generated during fermentation of the must and in the case of large volumes the must has to be cooled. If fermentation is finished the y east settles on the tank bottom.

  • Molalactic Fermentation

After alcoholic fermentation and a long storage time of several weeks, low acidity wines with a pH above 3.3 often experience a decrease in the acid content.


3. Temperature ranges and other parameters (table)


White wine2.JPG


4. Benchmark data

No information is available.


2. NEW TECHNOLOGIES:


a) Changes in the process
No information is available.
b) Changes in the energy distribution system
No information is available.
c) Changes in the heat supply system
No information is available.


3. SOLAR SYSTEMS INTEGRATION:


Critical issues concerning the possible solar integration


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