Sauvignon Blanc vinification protocol

ADIG presents a Sauvignon Blanc vinification scheme. The protocol was developed with the purpose of fully extracting variety’s and region’s characteristics. It is suitable for grapes of average and good ripeness, without any wood contact.


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.

Enzyme: DEPECTIL EXTRACTION FCE - (3 g /100 kg)

SHELLING

MACERATION WITH THE SKINS
(6 h at 14°C in inert environment)

Do a very delicate shelling followed by maceration with the skins. Add the enzyme at grape crusher’s outlet.

Depectil Extraction: enzyme for the extraction of varietal aromas’ predecessors.

SO2: Bactol Р - 7 g/hl
(at the outlet of the press)

Tannin: Subliwhite - 3 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, structuring effect.

Output - 60%      

Complex product for clarification: BENTOGREEN - 30 g/hL

or
POLYGREEN - 60 g/hL ( for poor quality grapes)

CLARIFICATION OF MUSTS

Musts should be clarified up to 100-120 NTU
Musts’ cooling down to 12°С

It is very important to add BENTOGREEN / POLYGREEN during clarification - it is a complex product for the elimination of oxidized and oxidizable polyphenols. This will enable the reduction of further treatments and will preserve thiol aromas created in the process of fermentation.

Yeast: VITILEVYUR TONIC - 20 g/hL

Activator: ACTIFERM 1 - 20 g/hL

Tannin: Subliwhite - 6 g/hl

ALCOHOL FERMENTATION

Temperature should be adjusted at 16°С
It should not exceed 18 °С

Tonic Yeast: these are yeast adapted for the production of Sauvignon Blanc wines with strong thiol profile.

Actiferm 1: growth factor providing organic and inorganic source of nitrogen.

Subliwhite: tannin for white wines based on grape tannin.

Activator: ACTIFERM 2 - 20 g/hL

Glutathione: NEOCRISPY - 15g/hl

In fermentation environment with density of around 1060 - 1050

ACTIFERM 2: organic and inorganic source of nitrogen, yeast shells, supporting elements.

Neocrispy: inactivated yeast rich in glutathione.

SO2: BACTOL P - 10 g/hl

DECANTATION

SULPHITATION

Bactol Р: protects wine from oxidation and secures wines’ microbiological stability.

Regular SO2 control.

STORAGE

Aging should be carried out in a tank full of clear wine.

CRYSTALINE (+ SYLIZOL)

CLARIFICATION

Clarifier’s dosage to be determined experimentally. If Crystalin’s dose is more than 2 g/hl, there shall be added Sylizol in order to avoid excessive clarification.

BENTONITE ELECTRA
Adding CRYSTAB up to 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 P -
  • DEPECTIL EXTRACTION FCE -
  • SUBLIWHITE -
  • BENTOGREEN -
  • VITILEVYUR TONIC -
  • ACTIFERM 1 -
  • ACTIFERM 2 -
  • NEOCRISPY -


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.


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