White wine Yes or No skins and pulp?

White wine Yes or No skins and pulp?

Post by Roy bo » Sat, 27 Aug 2005 17:00:24



In the book I have it says nothing about doing white and red wine
differently so I did a crush of white grapes and I am not in the first stage
of fermentation. To be more exact, I have pulp and skins in the bucket and
it is fermenting. I have read in some other places that I should only have
the juice. Is this a total failure or is it something that is done by
personal tastes?

Roy

 
 
 

White wine Yes or No skins and pulp?

Post by Frank Miriglian » Sat, 27 Aug 2005 19:22:15


Quote:

> In the book I have it says nothing about doing white and red wine
> differently so I did a crush of white grapes and I am not in the first stage
> of fermentation. To be more exact, I have pulp and skins in the bucket and
> it is fermenting. I have read in some other places that I should only have
> the juice. Is this a total failure or is it something that is done by
> personal tastes?

> Roy

Hi Roy

Fermenting whites on the skins can promote
bitterness.  Sometimes winemakers will do a cold
soak on the skins before fermentation starts but
usually limit skin contact time for a short
period of time, usually less than twenty four
hours.  If you have exceeded that time you will
probably want to remove the skins.  When did you
start the fermentation?  What kind of grapes are
you using?

HTH

Frank

 
 
 

White wine Yes or No skins and pulp?

Post by Ray Calver » Sun, 28 Aug 2005 00:47:23


Your whit wine will probably come out with some red wine character without
the color.  It will be higher tannin than normal for one thing.  I would go
ahead and press it right away to minimize this but, heck, you might like it
this way.  After pressing, continue on and see what comes out.

Ray


Quote:
> In the book I have it says nothing about doing white and red wine
> differently so I did a crush of white grapes and I am not in the first
> stage of fermentation. To be more exact, I have pulp and skins in the
> bucket and it is fermenting. I have read in some other places that I
> should only have the juice. Is this a total failure or is it something
> that is done by personal tastes?

> Roy

 
 
 

White wine Yes or No skins and pulp?

Post by CJ » Sun, 28 Aug 2005 05:09:52


Tannins are not very water-soluble, but are very *** soluble.

So, the more *** that the must gets as it ferments, the more
tannins that will be extracted.

While this is unusual for white wines, it's not the end of the world.

I'd press it out now and let it finish fermenting without the skins.

If it is too tannic (tastes bitter for a white wine), then either:

A) If you are making chardonnay or sauvignon blanc, you could barrel
age it to make it that particular style (will probably make the slight
tannic quality from the skins unnoticeable relative to the oak
tannins).

B) If you are making, or have already made, a similar wine then blend
it to reduce the impact of the tannins (use several test blends to see
what % of each you want).

 
 
 

White wine Yes or No skins and pulp?

Post by CJ » Sun, 28 Aug 2005 05:28:20


Actually, while I said "I'd press it out now", I should have said that
I'd GENTLY press it or just strain out the solids...you don't want to
press too firmly as this will only serve to put more bitter compounds
into your juice...
 
 
 

White wine Yes or No skins and pulp?

Post by The Chateau Plonk de Jacque » Wed, 31 Aug 2005 06:10:48


Roy Boy:  Re Fermenting on Skins with White Wine.
How Long have you had the wine on the skins?
How warm is the must (Ie are you keeping it cool).
What Varietals are you fermenting?

I have made white wine from grapes for the past few years
with a cold soak in a fridge at 50F/10C for up to 4 days +
a Short warm (20C) fermentation of 12 hours or  or less Plus a
cool fermentation (15C -60 F) or less for up to 4 days ON SKINS
before bladder (gental) pressing off the skins. The Fermantaton
continued of the juice/wine for another 6 to 18 days at cool 15C/60F
 or less  temp. This results in wine with much more varietal
characteristics
and more bouquet and body.

If you keep the Must cool and have not gone beyond 4 days on the
skin you should be OK .
If not sure or unwilling to risk it ,press as soon as possible .
Continue
to ferment with as little air space and cool tempertatures as possible
until fermented out to dry nes or where you want the residual
sweetness.
I hope this helps