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07 February 2018
 

ENARTIS NEWS – ROSÉ WINE TIPS AND TRICKS FROM HARVEST THROUGH BOTTLING

Rosé wines are defined by their 'pink' colour and their simplicity, elegance and freshness. The production of rosé is delicate and requires controlled winemaking from harvest through bottling.

Rosé wine: tips and tricks from harvest through bottling

Rosé wines are defined by their 'pink' colour and their simplicity, elegance and freshness. The production of rosé is delicate and requires controlled winemaking from harvest through bottling. Whatever the wine style, some steps in rosé wine production are critical and require the adoption of specific technical measures.

Harvest, transport and destemming
Start planning for making rosé wines in the vineyard, and base picking decisions on the balance between acidity and sugar.
Harvest overnight or early in the morning to have "fresh" grapes. Avoid long transport and maceration in transport wagons. Preferably use destemming to avoid extracting herbaceous aroma and green tannins.

Protection against oxidation
Enzymatic reactions are mainly responsible for oxidation in juice, causing loss of polyphenols, browning, production of vegetal characters and loss of varietal aromas. Work at cold temperatures for all pre-fermentation steps to slow down oxidative reactions. Reduce oxygen contact by working fast and under inert gas. Use AST for a complete antioxidant protection on grapes and limit SO2 use.

Maceration
Duration and temperature of maturation have an impact on colour, aroma, sugar content, acidity and balance of the future wine. A maceration enzyme like Enartis Zym Arom MP improves colour, polysaccharide and aroma extraction, increases free run yield, improves clarification and helps protein stability.

Settling
Juice turbidity has a strong effect on yeast resistance to stress and on aroma production. For quality rosé wines, with a clean and elegant aroma, it is advisable to work between 80 and 200 NTU. Higher turbidity reduces olfactory cleanliness, increases herbaceous aroma and reduces softness. To speed up settling, use Enartis Zym RS, a rapid pectolytic enzyme. This is also the best phase for fining and colour corrective treatments.

Maturation, stabilization and bottling
Oxygen is the main enemy of rosé wines. At racking and during the various cellar operations, protect wine with inert gas, maintain a high content of dissolved CO2 and a temperature of around 13-14 °C. The addition of Enartis Stab SLI (fine active lees) helps to maintain a low redox potential and thereby preserves much more aromatic and colour vibrancy. At settling, clarification and filtration, the addition of tannins with a high antioxidant activity such as Enartis Tan SLI, helps to consume the dissolved oxygen without
changing the organoleptic features of the wine. At bottling, Citrostab rH performs the same function.

Download the complete newsletter from the link to get guidelines and the reference tables with products, dosages and effects during the key steps in rosé winemaking

 
 

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