ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 108
SAUVIGNON BLANC PROTOCOL
SAUVIGNON BLANC PROTOCOL
Objective
Fermentation Management
To obtain a Sauvignon Blanc with a low concentration of polyphenols
During fermentation, maintain 62.6–64.4°F (17°–18°C). Add 0.34 lbs/1000 gal of Tani- Structure. 12 hours
after inoculation. Add 2.5 lbs/1000 gallons (30 g/hl) of Phenol-Fine or Phenol-Fine Plus to the tank containing
Fraction C, and 3.3 lbs/1000 gallons (40 g/hl) of Phenol-Fine or Phenol-Fine Plus to Fractions A and B to
eliminate all the oxidizable polyphenols that could impart bitterness or browning.
On Grapes
Add 2 lbs./ton of MustGuard or OxyGuard directly onto grapes (preferably directly into picking bins or onto
machine-picked fruit).
Pressing
Fill the press with whole grape clusters (before crushing or destemming) from the top rather than from the axial
valve. Avoid or minimize mechanical movements and rotations between pressing cycles. A long press cycle (4
hours) is recommended. Hold pressure at a maximum 0.4 bar for 40 minutes, avoiding tank rotations, but with
pressure increments of 0.2 bar every 40 minutes. Press at ambient temperature.
When the fermentation has reached 4–5% alcohol, add 2 lbs/1000 gallons of SpringFerm yeast nutrient and
inject 10–15 mg/L of O2 using a macro-oxygenation system. Carefully monitor and maintain the temperature
between 62.6–64.4°F (17°–18°C) to minimize any temperature increase.
End of Fermentation
Stabilize with SO2 (20 ppm of SO2 free) and add 0.2–0.6 lbs/1000 gallons of Gallic-Tan during the first racking,
and after 4–5 days second racking. If necessary, add 2 lbs/1000 gal of SpringArom.
Separate the juice into 3 fractions based on pH:
Clarification Before Bottling
For example, in a 4 ton press loadFraction A): Free run juice (the first 25–50 gallons);
For the best results, prevent browning by performing a browning test or check concentration of Quinones (or
their oxidized forms) or other polyphenols. Clarify the wine with Phenol-Fine or Phenol-Fine Plus (conduct
trials to determine the right dosage) and finish with ClarPure.
Fraction B): up to 60-65%, with max pH 3.4 theoretical (approximately 475–500 gallons);
Fraction C): the remaining juice, up to 75–80%, with pH over 3.4-3.5 theoretical (the last 125–150 gallons).
Addition of SO2:
Fractions A&B): Add 40–50 ppm of SO2, press outlet;
Fraction C): Add 60–70 ppm of SO2. This fraction must be treated separately. If possible, treat this fraction with ion exchange to
reduce pH to 2.7–2.9 and the potassium concentration to less than 300 ppm. This fraction can be blended with other fractions to
create the most balanced wine.
After blending, check the level of copper in the wine (between 0.5 to 0.8 ppm). If less than 0.5, add some
copper sulfate (or other form of copper). Conduct lab trials with citric acid to verify the best dosage rate
(usually 100–400 ppm). If the wine is reduced, add the appropriate dosage of malic acid, Defy-Ox, ColdStab
Color, and whichever tannins from the Tannica range best suit your taste profile.
Clarification
Maintain fractions A and B at 41°–47°F (5°–8° C). Add 20 ml/ton of Zyme-O-Float Plus liquid and separate by
flotation. If the floating solids are not compacting well, add 0.35–1.41 oz/ton Activegel.
For fraction C), separate by flotation, adding 20 ml/ton of Zyme-O-Float Plus liquid. If the floating solids
are not compacting well, add 0.35–1.41 oz/ton Activegel. Rack off the juice and store at 32°F for 2 weeks (if
possible). Increase the temperature to 60.6–64.4°F (16°-18°C) and inoculate the yeast.
Fermentation
Add 2 lbs/1000 gallons of CK S102 yeast along with the desired amount of SpringFerm or SpringFerm Xtrem
yeast nutrient. Refer to the Fermentis Yeast Hydration Protocol. At yeast innoculation add 4.16lbs/1000 gallons
of OxyGuard to prevent oxidation.
PROTOCOLS
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