The key to making white wine is fermenting for a period of two to four weeks at a low temperature of 12-22 degrees, to allow the delicate flavours, aromas and goodness to come through. Not only is yeast crucial to the winemaking process, it also adds flavour and aroma. "Simply put, fermentation is the process where grape juices transform into alcohol. “More scientifically, it’s when yeasts turn sugar into ethanol and CO2.” Christina says, “This can be carried out by natural yeasts which are found on the berries, in the vineyards and in the cellar, or by cultured yeast, which you can buy from laboratories.” Simply put, fermentation is the process where grape juices transform into alcohol. This is different to red wine production, where the grape skins are left on during fermentation to ensure colours, flavours and tannins impart into the wine. Typically, white wine is made using white grapes (duh!) But… like with everything in wine, it’s not quite as simple as just foot-stomping on some white grapes and ta-dah.įirst off, the grape skins are removed prior to fermentation, to avoid imparting high levels of tannins, and colour into the wine. Under the tannin-loving, watchful eye of wine writer and co-founder of LITTLEWINE, Christina Rasmussen, we’ve pulled together a handy little white wine guide, right down to the most popular white wine varieties. It’s just about knowing exactly what you’re talking about when it comes to making that all-important wine order (in a totally non-pretentious way, of course). It can be just as complex, and just as delicious. Let’s set the record straight, white wine is in noway less sophisticated than red wine.
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