Simplified – Explaining SAT

Cause Appearance
Clarification Clarity
Maceration
Intensity
Bottle ageing
Skin contact
Whole-Bunch fermentation
Colour
Oak ageing (whites only)
Bottle ageing

Fresh bottling Other Obs: Petillance

Cause Nose
n/a Condition
Grape
Intensity
Protective winemaking
Climate
Ripeness Primary
Grape
Oak
MLF Secondary
Lees
Bottle ageing Tertiary
Bottle ageing Development

Cause Palate
Arrested fermentation
Süssreserve
Sweetness
Sugar Concentration
Fortification
Climate
Ripeness
Acidity
Grape
Adjustments
Grape skin
Tannin
extraction
Climate
Ripeness Alcohol
Grape
Increases Decreases
Body
Alcohol, tannin, sweetness Acidity
Concentration
Flavour Intensity
Protective winemaking
Climate
Ripeness Primary
Grape
Oak
MLF Secondary
Lees
Bottle ageing Tertiary

Concentration Finish

Conclusions
B.L.I.C. Quality

Acidity, Tannin and Intensity/Concentration Readiness for drinking

 Detailed – Explaining SAT

Cause Appearance
Clarification: Sedimentation, fining, filtering Clarity
Longer Maceration (reds)
Intensity
Bottle ageing (whites)
Grapes Exposure to sunlight
Skin pigmentation/contact (whites e.g. Gewürz)
Whole-Bunch fermentation (e.g. Beaujolais Nouveau)
Colour
Controlled contact with oxygen:
Oak ageing (whites only)
bottle ageing
Fresh bottling with minimal handling (e.g. Muscadet/Vinho
Other Obs: Petillance
Verde)

Cause Nose
n/a Condition
Grape variety characteristics – aromatic vs non-aromatic
Intensity
Protective winemaking
Climate
Ripeness level Primary
Grape variety characteristics
Oak
MLF Secondary
Lees
Bottle ageing Tertiary
Bottle ageing Development

Cause Palate
Arrested fermentation
Addition of Süssreserve or RCGM post fermentation
Sweetness
Concentrated sugars in grapes (e.g. Late Harvest/Botrytis etc)
Fortification during fermentation
Climate
Ripeness level
Acidity
Grape variety characteristics (e.g. late ripening)
Adjustments – acidification or deacidification
Grape variety characteristics – skin thickness
Tannin
Amount of extraction / skin contact
Climate
Ripeness level Alcohol
Grape variety characteristics (e.g. early ripening)
Result of balance between alcohol, tannin, sweetness &
Body
acidity
Concentration of grape
Flavour Intensity
Protective winemaking
Climate
Ripeness level Primary
Grape variety characteristics

Oak
MLF Secondary
Lees
Bottle ageing Tertiary

Concentration of grape Finish

Conclusions
B.L.I.C. Quality

Acidity, Tannin and Intensity/Concentration needed

Readiness for drinking
Exceptions – Sauvignon Blanc