Assessing Competitiveness In Moldova's Economy - Economic Growth

Development Alternatives, Inc. Moldova Competitiveness Assessment: The Wine Cluster—Annex B
White wine fermentation temperature—Today’s premium wine markets demand that
wines be made according to techniques that maximize the retention of fruit flavor and
aroma. Controlled temperature fermentation is absolutely essential for maximum
retention of fruit flavor and aroma in white wine. If no cooling is used, ferments will
progress naturally at temperatures of at least 28°C, and could even be as high as 35°C,
depending on the weather, size, and shape of the fermentation tank and the yeast strain.
Even if the weather is cold, the heat generated by fermentation will push temperatures too
high. During hot ferments, most of the desirable fruit flavors and aromas are burnt off,
leaving the wine insipid.
Most Moldovan wineries have refrigeration plants and/or in-tank heat exchangers to
control fermentation temperatures. However, there often prevails a mistaken belief that
control of fermentation to a maximum temperature of 18°C is adequate to maximize
retention of fruit flavor and aroma. A maximum temperature of 15°C will deliver
substantially better results. This may entail acquisition of additional refrigeration
capacity. Additional fermentation capacity may also be required, since cooler ferments
progress more slowly, thus allowing fewer fermenter turnarounds during the harvest
period. However, in Moldova there is generally an excess of capacity, given the decline in
fruit supply over the last ten years.
Red wine fermentation temperature—Some Moldovan winemakers believe that red
wine fermentation should be controlled to a maximum of 24–26°C. Many newer wineries
even have fermenters fitted with cooling bands, in order to maintain this regime.
However, ideally, a spike of the equivalent of 29°C should be reached during red
fermentation, for optimum extraction of color and tannin. Once this has been achieved,
cooling can be applied. For a fermenter of 30,000 liters, 29° C should be reached
spontaneously.
Note: This is a general rule of thumb, which may require fine tuning for some varieties,
and for style nuances. Pinot Noir, for example, may require a presoak at low temperature
for some time prior to onset of fermentation, to optimize color and extract.
Smaller fermenters may require must warming, larger fermenters will require must
cooling.
Inert gases—There appears to be inadequate appreciation of the damaging effects of
oxidation with respect to fruit flavor and aroma retention. At almost all wineries, inert
gases have to be used more pervasively, to avoid contact of must and wine with air.
Note: Most wine companies need to install or upgrade equipment to apply inert gases
during bottling.
Hot filling—Most Moldovan wine packaging companies pasteurize bottles after filling,
to avoid microbial spoilage in the bottle after packaging. This practice largely destroys
the fruit flavor and aroma of the wine. With wines that are comparatively weak in fruit
flavor and aroma intensity, this is not a big disadvantage, compared to the risk of bottled
July 2004 • DRAFT Page 26