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SUMMARY:Fermentazione del vino bianco (White Wine Fermentation) - Part2
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/64b5a6764e9c962257e8a4d801037ed1?ref=outlook-calendar
DESCRIPTION: White wine fermentation
Okay. So here comes the fruit. I want to talk first about general crush practices.
This is your last chance to grade the fruit, and you need to choose an S02 regimen based on the condition of the fruit. You might use either no SO2 if you're going Brown Juice Club on a white, or 30 ppm, which is pretty much standard for both whites and reds for sound fruit. Then 50 ppm or even 75 if you have rot.
Then, if we're going to crush, it helps to break the skins, but you want to do it in such a way that you keep the seeds intact so that we don't have the harsh tannin from them. That goes for both reds and whites.
In some cases, we can load the press with whole clusters on the whites to get the minimum amount of tannin pickup. For the light and fruity style, mechanical harvesting can be done at night, so that the fruit is really cold. Generally, in most areas, we're talking about 11 PM up through about 10 a.m. is the coldest part of the night. It's also a great way to...

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