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? –Swee t? – Cloying? – Intense? – Fortified? –Nob le ro t? – Low alcohol? – High alcohol? Botrytis Cinerea
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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 •R ies l ing – 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
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Botrytis Cinerea • Some grapes are more susceptible than others – Our text suggests that • Highly Susceptible: – Riesling, Chenin Blanc and Zinfandel • Susceptible: – Sauvignon Blanc, Chardonnay and Pinot Noir • Moderately Susceptible: – Sémillon, Gewürztraminer and French Colombard • Least Susceptible: – Cabernet Sauvignon and Merlot – Some vintners have a slightly different view • Silverado Vineyards suggests that Sémillon is more susceptible than Chardonnay or Sauvignon Blanc Making Wine from Botrytis Affected Grapes • How remove the juice from raisined grapes? – Crushing is often skipped – Clusters are inspected for undesirable elements or activity – Slow pressing yields a thick syrup – The syrup is chilled and clarified Making Wine from Botrytis Affected Grapes • Fermentation – Hard to start and maintain • Sugar levels • Nutrients consumed by Botrytis Cinerea – Winemakers may add nutrients, heat some must, dilute some of the must, use specific yeast strains –S l ow – Typically stopped by chilling when desired qualities are
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week11 - The Production of Dessert Wines Lesson 11 (Chapter...

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