[Our] White Vinification: the Fermentation - part 2

[READ THE PREVIOUS [Our] White Vinification: the Fermentation - part 1]

Let's go back to our cellars to learn the principal steps in the production of white wines from Tenute d’Italia getting a close-up view from Ivan Lentini, head of production, with whom today we will expand the topic of fermentation.

How long does the fermentation of a white wine last?

Usually for a white wine we carry out fermentations of 10-15 days. Once again, the fundamental distinction is the type of wine we want to obtain, but also the variety of processed grapes. Each variety is in fact capable of developing a greater or lesser quantity of sugars, which translates in a perfectly proportional way to its potential to develop alcohol content.

How is the end of fermentation determined?

The progress of fermentation is controlled by means of a simple instrument, that we call a bomé, which measures the quantity of residual sugar in a must. This measurement is taken every day, even several times a day, until the desired level is reached. If we want to produce a dry wine, for example, this level will be close to zero.

Does this figure tell us that fermentation is over?

Not exactly. Measurement with the bomé is an indication that we need in order to monitor the progress of fermentation. The data on which we base the actual programming of each processing step is provided to us by the analyses of our laboratory, from which we obtain absolutely precise data.