The process of making white wine is as follows: sorting and de-stemming the grapes → pressing → separating the juice from the skins and clarifying it → low-temperature fermentation, storage and aging and post-processing, and ultimately making dry white wine.
Steps/Methods
1
White winemaking does not require grape coats, so the grapes are crushed as soon as they arrive at the winery. Occasionally, the winemaker will leave the clusters in the must to improve the flavor of the wine, but usually the pressing follows soon after.
2
The first grape juice that comes out of the press has the best flavor and purest aroma. This is why the finest wines are made from the first, "naturally flowing" must. As the pressing progresses, more bitter flavors are released from the grape must. To ensure that the wine is not harmful to your health, you should remove the yellowish-green, opaque, sweet-smelling liquid in the must that looks like pea soup. Leave it overnight in a large frozen container to settle; or remove the pomace by centrifugation.
3
After the must is clarified, it is ready for fermentation. There are two basic ways in which fermentation in white winemaking affects the odor of the wine: temperature and the vessel used.
Low temperatures preserve the original flavor of the grapes. Fermentation is exothermic in its natural state, so large containers for fermentation are generally cooled with running water to maintain a temperature between 10-17.8°C. The temperature of the fermenting vats is usually lower than that of the other vats. Higher temperatures speed up the biochemical reactions and shorten the fermentation process, but the flavors in the must are lost in the process of evaporation.
Most wines are fermented in inert vessels. In wineries around the world, you'll see an assortment of vats (vats) in old wood, stainless steel or lined concrete. If a winemaker wants to use oak to make a wine more complex, he or she adds oak to the vat after fermentation. The most widely used are French oak "from the forests of Allier or Nevers" and American oak.
4
In order to obtain a fresh, crisp product, care should be taken to prevent malolactic fermentation, which causes a decrease in acidity.
5
Anti-oxidation is also a necessary part of white winemaking, as white wines contain a variety of phenolic compounds, which are highly aerophilic and, if oxidized, will darken the color, reduce the fresh, fruity aroma of the wine, and even develop an oxidative taste.
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Characteristics of a good dry white
1
The color of the wine should be nearly colorless, light yellow with green, light yellow, straw yellow, golden yellow, clarified and transparent.
2
Has a mellow, elegant, beautiful, harmonious fruit and wine aroma.
3
Has a clean, mellow, elegant and dry taste, harmonious fruity and wine aroma.
4
Alcohol content (20 ℃): 7-13% (v/v); total sugar (as glucose) ≤ 4g/l; total acid (as tartaric acid): 5-7.5g /l; volatile acids (as acetic acid) ≤ 1.1g/l.