Aromatic Whites Style Guide

Aromatic Whites Style Guide

Albariño Yellow fruits (peach and apricot), citrus fruits and green apples due to acidity
Gewürztraminer Tropical, floral, spicy with mineral notes
Muscat Floral, yellow fruits (peach) and citrus fruits
Riesling Floral, tropical, citrus fruits, yellow fruits (peach) and white fruits (apple)
Pinot gris Floral, yellow fruits, white fruits (melon and pear), tropical flavors
Verdejo Citrus fruits, spice and white fruits (melon)

Fermentation Protocol


  • LalVigne Aroma™ (LA) increases glutathione as well as the precursor for 3MH (tropical/citrus) giving elevated and stable aroma compounds. This foliar spray is used twice. Once at 5% veraison and again 10-14 days later. The dosage is 1.21 kg/acre (2.7 lb/acre) each time.


  • Varietal choice, harvest parameters and processing decisions are critical to wine style.
  • Optimizing flavor and aroma:
  • Extracting the varietal characters from the grape skins can be achieved using 20 g/ton of Lallzyme Cuvee Blanc™ and giving a skin contact time of 6-8 hours. Take care when using red skinned varietals like Pinot gris and Gewürztraminer. If skin contact is not desired Scottzyme® Cinn-Free or Pec5L can be used at pressing or during static clarification.
  • Avoiding oxidation is key in aromatic white wines.
  • To scavenge quinones (pre-cursor for oxidation) use 30 g/hL (2.5 lb/1000 gals) Glutastar™.
  • To scavenge oxygen, add 5 g/hL (0.42 lb/1000gals) of FT Blanc™, FT Blanc Soft™ or FT Blanc Citrus™.
  • Settling aids can be used to reduce the solid content as well as provide organoleptic advantages.
  • Trial Bentolact S, Polycel or Freshprotect. Due to the high level of heat unstable proteins in Gewürztraminer and other aromatic white grapes, it can be beneficial to add Granubent PORE-TEC pre-fermentation or FermoBent PORE-TEC during fermentation.


    • See chart below


      • Avoid ML (unless desired) and the oxidation of the volatile aromatics. Add 20 g/hL (1.67 lb/1000 gals) of Pure Lees Longevity +™ to scavenge oxygen, thereby protecting color and aromas. Bactiless™ 20 g/hL (1.67 lb/1000 gals) or Lysovin 30-50 g/hL (2.5-4 lb/1000 gals) can be used for bacterial stability, and Reduless™ to deal with aromatic defects relating to volatile sulfur compounds. Consider the use of a β-glycosidase (Scottzyme® BG or Rapidase® Revelation Aroma) to reveal any bound varietal aromatic compounds.

      Step Floral Style Tropical & Citrus Style Yellow Fruit Style Spicy Style
      Inactivated Yeast for
      Aroma & Color Protection
      Add 30 g/hL (2.5 lb/1000 gals) Glutastar™ directly to pressed juice
      Pre-Fermentation Solids Goal 80 – 120 NTU 60 – 100 NTU 60 – 100 NTU 80 – 120 NTU
      Non-Saccharomyces Yeast Biodiva™ can be used to enhance aromas and mouthfeel
      Flavia™ can be used to enhance varietal characteristics like terpenes and thiols
      Yeast Strain at 25 g/hL
      (2 lb/1000 gals)
      Alchemy I, BA11™, ICV D47™ Elixir™, Exotics Mosaic or NT116 R-HST™ or W15™ 58W3™, AMH™ or R2™
      If hydrogen sulfide production is a concern, try ICV Opale 2.0™ (59-75°F)
      Fermentation Temperature
      (adapt per yeast strain)
      56-78°F 62-72°F 56-75°F 55-68°F
      Nutrient Regime at 2-3 Brix Drop* Fermaid O™ 20-40 g/hL (1.7-3.3 lb/1000 gals) Stimula Sauvignon blanc™ 40 g/hL (3.3 lb/1000 gals) Fermaid O™ 20-40 g/hL (1.7-3.3 lb/1000 gals)
      Inactivated Yeast at 2-3 Brix Drop Opti-WHITE™ 25-50 g/hL (2-4 lb/1000 gals) if enhanced roundness is desired
      Nutrient Regime at 1/3 Brix Drop* Stimula Chardonnay™ 40 g/hL (3.3 lb/1000 gals) Fermaid O™ 10-40 g/hL (0.83-3.3 lb/1000 gals)

      *Additional nutrition may be required to secure the fermentation depending on starting YAN, sugar and individual yeast strain requirements.