As opposed to red wines, which are produced from the alcoholic fermentation of skins, musts, and the seeds, white wines are obtained from fermented grape juice. Therefore, fermentation of Sauvignon Blanc juice is preceded by juice extraction and juice clarification. Additionally, making of white wine may entail maceration, a process through which the solid components in the juice are solubilized. Moreover, it is worth noting that the taste of wine derived from any grape cultivar is determined by the pre-fermentation operations, which include harvesting, crushing, pressing, extraction, and clarification (Grainger & Tattersall, 2005, p. 64).
Therefore, the process of making white wine entails selective extraction of components of the grapes including the best portions of the grape and preventing the diffusion of some volatile components. As a result, successful white winemaking depends on the winemaker’s expertise in pressing the grapes and clarifying the juice or musts in such a way that achieves maximum extraction and preservation of the quality of grapes (Ribereau-Gayon et al., 2006, 398).
In recent years, the art of white winemaking has undergone several changes including the production of white wine in barrels instead of tanks. However, regardless of the fermentation method, the major fermentation operations in white winemaking include filling, yeast inoculation, addition of Ammonium salts and juice aeration, completion of alcoholic fermentation, and malolactic fermentation.
