1. Wine Making
2. From Grape To Glass
3. The Red Grapes
4. The White Grapes
5. The Ten Basic Styles, Red
6. The Ten Basic Styles, White
7. Wine Glossary
8. Wine Tasting
9. Wine And Temperature For Serving
10. Wine And Alcohol Contend
11. Wine And Decanting
12. Wine And Health
13. Methode Champenoise
14. Champagne By The Bottle
15. Fortified Wine
16. Wine Service – White And Rose
17. Wine Service – Red
18. Wine Cellar Construction – Wine Storage
1. Wine Making
Of the three colours of wine, white is the simplest of all to make , precisely because it has no colour.
When the ripe grapes are harvested, they are brought to the winery
And immediately de-stemmed and crushed to extract the first (and best) juice from them. After that, they
are likely to be treated to a slightly heavier pressing and then the juice is separated off from all the solid
matter, such as skins, pips, leaves, etc.
The juice must be stored at low temperatures, to minimize the risk of spoilage through oxidation. While
standing, any remaining minute, solid particles settle to the bottom and thus clarify the juice; the process
can be speeded up artificially by subjecting it to centrifugal force. The fermentation of white wine takes
place at much lower temperatures than that of reds, typically around 12-18°C/54-64° F, which means that
it tends to be a fairly slow process.
At some stage, the wine maybe be encouraged to undergo a secondary type of fermentation to the sort that
turns grape juice into alcohol, this is called the “malolactic fermentation”, and is useful for converting
hard-tasting malic acid, with which grape juice is naturally abundant, into softer, creamier lactic acid.
Some white wines are better off with a noticeable bite to them, and for those the winemaker will take
positive steps to avoid a malolactic fermentation, usually by keeping the temperature low.
The final decision is whether to bottle the wine as