АDIG – Fruity Chardonnay vinification protocol

ADIG presents a Chardonnay vinification scheme. The protocol was developed with the purpose of fully extracting variety’s and region’s characteristics. It is suitable for grapes of good and very good ripeness and contact with oak wood in the form of chips or barrique.

Please insert grape quantity:

                

SO2: Bactol Р - 10 g/hL

Accepting the grapes

SULPHITATION

Bactol Р: potassium metabisulphite, importing half of its weight as pure sulphur dioxide.

SO2: Bactol Р - 7 g/hL

Tannin: Subliwhite - 5 g/hl
(at the outlet of the press)

Compacting

Subliwhite: tannin for white wine based on grape tannin, antioxidant properties, preserves colour and aromas, facilitates clarification, and has a structuring effect.
Output - 60%      

Enzyme: Depectil Clarification - 2 g/Hl
Wait for 4-6 hours after enzymatic treatment

Clarification: BENTOGREEN - 20 g/hL

For press musts: BENTOGREEN 40 – 60 g/hL

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CLARIFICATION OF MUSTS

Musts should be clarified up to 80-100 NTU
Musts’ cooling down to 15°С

Depectil Clarification: enzyme preparation for clarification of musts for sedimentation and flocculation in the must

Bentogreen: preventive treatment against oxidation and protein instability.

Yeast: VITILEVYUR CHARDONNAY - 20 g/hL

Activator: ACTIFERM 1 - 20 g/hL

Wood: FRESH CHIPS US - 1 g/L

Glutathione: NEOCRISPY - 10 g/hl

ALCOHOL FERMENTATION

Temperature should be adjusted at 18°С

Chardonnay yeast: yeast adjusted to the production of wines of Chardonnay variety

Actiferm 1: growth factor, it provides organic and inorganic source of nitrogen.

Neocrispy: inactivated yeast rich in glutathione

Subliwhite: tannin for white wine based on grape tannin.

Activator: ACTIFERM 2 - 20 g/hL

In the middle of the fermentation at density about 1.060

Actiferm 2: organic and inorganic source of nitrogen, yeast hulls, supporting elements

SO2: Bactol Р - 10 g/hl

DECANTATION

SULPHITATION

Bactol Р: protects wine from oxidation and provides microbiological stability of wines

Regular SO2 control

STORAGE ON PRECIPITATES WITH BATONNAGE

Lifting of fine precipitates for more greasiness

SUBLIWHITE or SUBLI ’ОАКor OACK CHIPS

STORAGE

To define after visiting and tasting

Type and dosage of the product to be defined after degustation and testing

CRYSTALLINE (+ (+ SILIZOL) )

CLARIFICATION

Clarifier‘s dosage to be determined experimentally. If Crystalline‘s dosage is above 2 g/hl, add Silizol to avoid over clarification

BENTONITE ELECTRA
Adding CRYSTAB up to до 10 g/HL

STABILIZATION AGAINST CRYSTAL TURBIDITY

Bentonite’s dosage to be determined experimentally.
Crystab is carboxymethyl cellulose, which acts as a stabilizer against crystal turbidities.

Any additional wine processing will be determined after visiting and tasting.

For more information, please contact us.

Decantation

Filtering

Bottling

Wine should be stored in tanks full to the brim.

Monthly SO2 control.

Resulphating till the desired level of free SO2 is reached: 3 weeks before bottling.

See Common dosage

  • Bactol Р-
  • SUBLIWHITE -
  • Depectil Clarification -
  • BENTOGREEN -
  • VITILEVYUR CHARDONNAY-
  • ACTIFERM 1 -
  • FRESH CHIPS US -
  • NEOCRISPY -
  • ACTIFERM 2 -


Information described above corresponds to our current knowledge. It is given without commitment or guarantee in cases where the conditions of use are beyond our control. It does not relieve users from complying with the law and the safety precautions that are in force.

ADIG - Partners