Advantages & Disadvantages

Question 1

Centrifugation

Answer 1

Advantages
-clarifies the must quickly because they (the centrifuge machine itself) is continuous (ie doesn’t have to be done in batches)
=> saves time and labor costs

Disadvantages

• expensive => typically used only in large volume wineries
• increase must’s exposure to oxygen…unless the machine is flushed with inter gas (but again, this would impact the cost)

Question 2

Sedimentation

Answer 2

Advantages

• cheapest form of clarification because…
  
  • gravity is free
  • uses standard equipment for not additional investment in special equipment
• most traditional (favorable to natural wine makers for example)
• can minimize expose to oxygen, thereby reducing the threat of spoilage by doing it at cold temp (4 cel; 39 F)

Disadvantages

• takes up the most time (12-24 hours depending on tank/vessel size)
• energy costs (energy to chill the tanks)
• batch process, which increases labor and time => commonly used for small-volume production for premium wines

Question 3

Bentonite

Answer 3

Advantage
-minimal effect on wine flavor and texture

Disadvantages

• does lead to some color loss in red wines
• produces large amounts of sediment => wine loss when it’s racked off

Question 4

Lateral shoots

Answer 4

Advantages
-if by the end of the primary shoot and are exposed to sunlight, can provide an additional source of leave for photosynthesis

Disadvantages
-if by the base of the primary shoot, can impede airflow and shade the fruit, preventing addition sunlight => in underripe grapes

Question 5

Oxygen exposure to must of wine

Answer 5

Advantages:

• required at the start of fermentation => promote growth of healthy yeast population
• lack of enough oxygen can lead to reductive off-flavors
• white wine production: exposing just to oxygen before fermentation through to lead to greater oxidation stability => increasing aging potential (ie see hyper-oxidation)
• red wine production: essential in the tea film between anthocyanins and tannins => treating color stability

Disadvantages:

• loss of fruitiness
• unwanted aromas
• change in color
• bacterial spoilage