Rosé Winemaking: Tips and Tricks on how to Make a Perfect Product | Enartis

Rosé Winemaking: Tips and Tricks on how to Make a Perfect Product

The production of rosé wine is delicate and requires controlled winemaking from harvest through bottling

Rosé wines are defined by their ‘pink’ color and their simplicity, elegance and freshness. The production of rosé wine is delicate and requires controlled winemaking from harvest through bottling. Whatever the wine style, some steps in rosé wine production are critical: in each of the three production phases (pre-fermentation, fermentation and post-fermentation), you should consider a series of factors that can influence the success of the three objectives of a good rosé: color, mouthfeel and aroma.

Harvest

Start planning for making rosé wines in the vineyard and base picking decisions on the balance between acidity and sugar. Healthy fruit and early acid adjustment are highly recommended. Harvest overnight or early morning for cool grapes and avoid long transport times and maceration in transport bins. Destemming is preferred to avoid extracting herbaceous aromas 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 low temperatures for all pre-fermentation steps to slow down oxidation reactions.

  • Reduce oxygen contact by working fast and under inert gas
  • Use complete antioxidant protection on grapes and limit SO2 use
  • Improve color, polysaccharide and aroma extraction, increase free run yield, improve clarification and help protein stability with enzymes
  • Fine out oxidation precursors, oxidized molecules and off-aromas in juice if needed
  • Increase antioxidant protection and protect fresh aromas by removing heavy metals, catalyzers of chemical oxidation reactions

Promote the Synthesis of Fruity, Fresh, Complex and Elegant Aromas

The synthesis and release of aromas happens during fermentation and depends on yeast, yeast nutrition and aromatic precursors.

  • Yeast strains strongly impact the aromatic profile of wine due to their composition, enzymatic activities and metabolism.
  • Yeast nutrition is key to optimize the effect of yeast, limit off-flavor development and enhance fermentation aroma production.
  • Juice turbidity impacts yeast stress and aroma production; we recommended working with juices between 80-200 NTU.
  • Fermentation temperature changes yeast metabolism and enzymatic activities: Low temperatures (54 – 57 °F) promote ester and acetate production, while higher temperatures (61- 65 °F) increase varietal character expression.

 

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    How can Enartis help with your rosé production?

    How can Enartis help with your rosé production?
    Enartis has developed a wide range of products to help you throughout the rosé production process with specific solutions for every stage:

    ENARTISZYM AROM MP

    EnartisZym Arom MP is a microgranulated pectolitic enzyme that can be applied in the maceration of white grapes to increase extraction of aromatic precursors and obtain more fruit-expressive wines. Add EnartisZym Arom MP to the press or during grape maceration to:

    • Increase and accelerate aromatic compound extraction from grape skins during maceration
    • Increase press yield
    • Improve protein stability, reduce amount of bentonite necessary to achieve protein stability post-fermentation and maintain improved aroma and taste quality even in “neutral” varieties

    ENARTISFERM RED FRUIT

    EnartisFerm Red Fruit is a yeast for red and rosé wines with intense fruity aroma. It is able to produce intense secondary aromas in a wide range of conditions. Wines fermented using this strain are consumer-friendly with pleasant berry (blueberry, blackberry, cherry, raspberry) and violet aromas. EnartisFerm Red Fruit produces a significant amount of glycerol while respecting acidity. As a result, wines taste both soft and fresh

    ENARTISTAN FRUITAN

    EnartisTan Fruitan is a polyvalent tannin that can be useful in several applications:

    • Helps must and future wine fining
    • Improves protein stability
    • Helps maintain fresher, more stable and more appealing color over time
    • Improves aromatic freshness and enhances fruit aromas
    • Increases antioxidant protection of both juice and wine
    • Increases wine structure without adding astringency

    When used during white, red and rosé wine maturation:

    • Improves clarity and protein stability
    • Protects aroma and color from oxidation and increases fruit character
    • Improves aroma by reducing herbaceous notes and freshening the aroma and taste of oxidized wine
    • Increases structure and balance without imparting astringency or dryness Finally, the granule shape of EnartisTan Fruitan facilitates water and wine dispersion and reduces the formation of dust that is irritating to production staff.

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      DO YOU WANT MORE INFORMATION?

      Contact us by filling out the form to receive information about the best products for the production of rosé wines, delivery times and prices.

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