week11 - The Production of Dessert Wines Lesson 11(Chapter...

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1 The Production of Dessert Wines Lesson 11 (Chapter 9) Dessert Wines What comes to mind? – Sweet? – Cloying? – Intense? – Fortified? – Noble rot? – Low alcohol? – High alcohol? Botrytis Cinerea Botrytis Cinerea – Mold or Fungus? Molds are a type of fungus but there are many types of fungi that are not molds .
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2 Botrytis Cinerea Is also called Botrytis bunch rot. – Two different kinds: Grey rot, is the result of consistently wet or humid conditions, and typically results in the loss of the affected bunches. Noble rot occurs when drier conditions follow wetter, and can result in distinctive sweet dessert wines Botrytis Cinerea Water is sucked from the grapes leaving behind a higher percent of solids – Such as Sugars, acids and minerals The result is a more intense and concentrated final product. The wine is often said to have an aroma of honeysuckle and a bitter finish on the palate. Botrytis Cinerea Complicates wine making by making fermentation far more complex – Botrytis produces an anti-fungal that kills yeast Fermentation may stop before the wine has reached sufficient/desired levels of alcohol – The wines are typically Golden, sweet, full-bodied, complex, layered, with hints of fruits, nuts, honey and mushrooms – Debate: » Flavor from the mold, or simply concentrated flavors from the grape?
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3 Botrytis Cinerea Two prominent styles/models – France : Sauternes and Barsac Sauvignon Blanc and Semillon blends – 12-13% alcohol, 6-8% residual sugar – Germany : Late Harvest • Riesling – 7-10% alcohol, 12-15% residual sugar Botrytis Cinerea Botrytis Cinerea Working with or inducing Botrytis is financially risky – May lose the crop – May reduce the crop – Low yields In the vineyard Must per ton – Slow picking
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