Explore PA Wine Land Book 2021 - 26

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JUICE CLARIFICATION
BY FLOTATION
MICRO-OXYGENATION
When white wines are pressed, the
murky juice that comes out contains
solids, which typically need to be
removed before fermentation. In the
traditional method, " cold settling, " the
solids naturally sink to the bottom.
This process is long and the wine
must be chilled to prevent the start of
fermentation (an expensive energy
drain). Enter: flotation (also called
" reverse settling " ) an innovation that
speeds up the clarification process.
Grape solids are separated using
nitrogen gas or air bubbled from below
under pressure. When the bubbles rise,
they take the solids with them. They
can then easily be skimmed off the top.
Many traditional winemaking
strategies, including barrel aging,
allow small amounts of oxygen into
the wine. This term describes the
controlled addition of oxygen using
a two-chamber machine. Oxygen,
which impacts the color, bouquet,
and mouth-feel of the finished wines,
is injected into the wine via a porous
ceramic stone. The technology takes
a process that often takes months
and turns it into one that is quicker
and more precise.. This is especially
useful when it comes to reds: Young
wines can acquire complexity and
character - and be ready to hit the
shelves - in a shorter time frame.
PACKAGING: CANNED WINES
AND PLASTIC BOTTLES
Wine has been contained and sold
in glass bottles for centuries. Glass
is strong and airtight, but it is also
heavy. Modern packaging innovations,
including aluminum cans and plastic
bottles, help bring down shipping
costs and make wine more portable
for consumers.
NON-SACCHAROMYCES
YEASTS FOR
FERMENTATION
This family of yeasts was long
considered a contaminant in
winemaking and brewing, and
labeled as " spoilage yeast. " But when
employed properly, it turns out they
alter the chemical composition of the
wine during fermentation, helping
create intriguing - and desired - flavor
compounds and enhancing the aroma
profile of the wine. These yeasts are an
exciting new set of tools for winemakers
looking to toy with different styles.
26 | PAWINELAND
ACCENTUATED CUT EDGE
(ACE) MACERATION
Winemakers often seek to increase
the tannic punch of a red wine. Dr.
Angela Sparrow at the University
of Tasmania had an idea. Tannins
come from grape skins, and she
hypothesized that most of those
tannins are released via the cut
edges of the skins. Her solution:
more cut edges. She developed a
special machine that slices up grape
skins right after crush, and has
proved via blind taste tests that " ACE
maceration " improves flavor, color,
and tannic heft.

http://pawineland.com

Explore PA Wine Land Book 2021

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