Sauvignon blanc Style Guide

Sauvignon blanc Style Guide

Style Guide Overview


  • LalVigne Aroma™ (LA) increases glutathione as well as the conjugates for 3MH precursors, 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.


  • Harvest date and process control is critical to flavor development, optimization and wine style.
  • Keep grapes cool, skin contact time is depending on desired 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. 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 thiolic varietals like Sauvignon blanc.
  • To scavenge quinones (pre-cursor for oxidation) use 30 g/hL (2.5 lb/1000 gals) Glutastar™.
  • To scavenge oxygen and get an early start on protein stabilization add 5 g/hL (0.42lb/1000gals) of FT Blanc™ , FT Blanc Soft™ or FT Blanc Citrus™.
  • Settling aids can be used to reduce the protein and solid levels as well as provide organoleptic advantages.
  • Trial Bentolact S, Polycel or Freshprotect.Due to the high level of heat unstable proteins in Sauvignon blanc, it can be beneficial to add GranuBent PORE-TEC pre-fermentation, or FermoBent PORE-TEC during fermentation.
  • Rack once fining aid has settled to pre-determined, pre-fermentation solids goal.


  • 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 30-50g/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.

Fermentation Protocol

Step Mineral Style Fruity (Ester) Style Tropical/Citrus Style Grassy 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’S 60 – 100 NTU’s 60 – 100 NTU’s 80 – 120 NTU’S
Non-Saccharomyces Yeast Flavia™ can be used to release thiols from their bound form.
Rehydration Nutrient Add 30 g/hL (2.5 lb/1000 gals) Go-Ferm Protect Evolution™
Yeast Strain at 25 g/hL (2 lb/1000 gals) DV10™ or W15™ Alchemy I , Cross Evolution™ or Exotics Novello Alchemy II , Elixir™ , MSB™ or QA23™ Sauvy™
If hydrogen sulfide production is a concern, try IOC Be Fruits™ or IOC Be Thiols™ (54-77°F).
Fermentation Temperature (adapt per yeast strain) 50-65°F 56-75°F 62-72°F 57-68°F
Nutrient Regime at 2-3 Brix Drop* Fermaid K™ 25-50 g/hL (2-4 lb/1000 gals) Stimula Sauvignon blanc™
40 g/hL (3.3 lb/1000 gals)
Inactivated Yeast at 2-3 Brix Drop Opti-WHITE™ 25-50 g/hL (2-4 lb/1000 gals) if mouthfeel enhancement is desired
Nutrient Regime at 1/3 Brix Drop* 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.
To degrade malic acid, and/ or amp up the fruitiness a simultaneous AF and MLF can be conducted using Beta Co-Inoc.