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White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon blanc and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. Pinot noir, for example, is commonly used to produce champagne.
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
After the harvest, the grapes are taken into a winery and prepared for primary ferment; at this stage red wine making diverges from white wine making. Red wine is made from the must (pulp, including the juice) of red or black grapes and fermentation occurs together with the grape skins, which impart color, flavor and tannins to the wine through ...
Mostly used as a blending grape, Sauvignon blanc is the principal grape in Château Margaux's Pavillon Blanc, [12] In the northern Rhône Valley, Sauvignon Blanc is often blended with Tressallier to form a tart white wine. [13] A dry white Bordeaux made from a blend of Sauvignon blanc and Sémillon. In the Sauternes region, the grape is blended ...
To make white wine, grapes are pressed quickly with the juice immediately drained away from the grape skins. The grapes used are typically white grape varieties , though red grapes may be used if the winemaker is careful not to let the skin stain the wort during the separation of the pulp-juice.
Another advancement was the complete enclosure of the press (sometimes called "tank press") that reduced the exposure of the grape must to air. Some advance presses can even be flushed with nitrogen to create a complete anaerobic environment that can be desired for wine making with white wine grapes. Additionally, many of today's modern presses ...
Another wine company now making wines by combining grapes from two continents is Australian firm Penfolds. It sells reds made from both Australian and Californian grapes, and others that mix ...
It can also affect the sensory aspects of a wine, making the mouthfeel seem smoother and adding potential complexity in the flavor and aroma of the wine. For these other reasons, most red wines throughout the world (as well as many sparkling wines and nearly 20% of the world's white wines) today go through malolactic fermentation. [3]