Ice wine fermentation can be done in various styles to achieve different flavors and characteristics in the final product. Some of the different styles of ice wine fermentation include:
Traditional Fermentation
One of the most common styles of ice wine fermentation is the traditional method, where the grapes are pressed while still frozen. The frozen grapes are crushed, and the juice is extracted and fermented slowly at low temperatures to preserve the delicate flavors and aromas of the grapes. This method typically results in a sweet and aromatic ice wine with high acidity and a rich mouthfeel.
Cryoextraction Fermentation
Another style of ice wine fermentation is cryoextraction, where the grapes are frozen after harvesting. In this method, the grapes are harvested and then frozen to concentrate the sugars before pressing. The frozen grapes are then pressed, and the highly concentrated juice is fermented to produce a rich and sweet ice wine with intense flavors and a higher alcohol content than traditional ice wine.
Barrel Fermentation
Some winemakers choose to ferment ice wine in barrels to add complexity and depth to the final product. By fermenting in barrels, the wine can develop unique flavors from the oak, such as vanilla, spice, and toastiness. This method can also help to soften the acidity and balance the sweetness of the ice wine.
Extended Skin Contact Fermentation
In extended skin contact fermentation, the grapes are left to macerate with the skins for an extended period before pressing. This allows the wine to extract more flavor, color, and tannins from the skins, resulting in a more complex and structured ice wine. Extended skin contact fermentation can add depth and complexity to the wine, as well as enhance its aging potential.
Wild Yeast Fermentation
Some winemakers prefer to use wild yeast for fermentation instead of commercial yeast strains. Wild yeast fermentation can introduce unique flavors and aromas to the ice wine, as the yeast strains present in the vineyard and winery environment can influence the fermentation process. This method can result in a more complex and terroir-driven ice wine.
Blending Fermentation
Blending fermentation involves mixing different grape varieties or batches of ice wine together before fermentation. This allows winemakers to create a more balanced and harmonious ice wine by combining different characteristics and flavors. Blending fermentation can help to enhance the complexity and depth of the final product.
Sparkling Wine Fermentation
Some winemakers choose to ferment ice wine using the traditional method for producing sparkling wine, known as the méthode champenoise. In this method, the ice wine undergoes a secondary fermentation in the bottle to create bubbles and a creamy texture. Sparkling ice wine is a unique and luxurious style that is perfect for special occasions.
Carbonic Maceration Fermentation
Carbonic maceration fermentation is a technique commonly used for red wines, but it can also be applied to ice wine production. In this method, whole grapes are fermented in a carbon dioxide-rich environment before pressing. This process results in a fruity and aromatic ice wine with low tannins and a vibrant color.