LouT

Recipes 

SWMBO is HUGE fan of buttery flavor in Chardonnay. I need some coaching. Looking to buy one of the less expensive kits, maybe Vintner's Reserve, and make a Chardonnay but I'd like to change up the yeast or fermenting temp, etc. to achieve a noticeable buttery flavor. HELP!? Tips/pointers or specific how-tos are much appreciated.

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Primary - California Common -finally!
Secondary - nothing, back after year plus hiatus
Keg carbing & conditioning - nada
Drinking - store bought: Loose Cannon IPA, Wachusett IPA.
On deck: Trying to decide (beer); wine kit likely (red wine)

Evan!

Recipes 

buttery flavors in wine come mostly from oak. I've never made wine before, but I'm a bit of a wine geek...and the way that many (mostly californian) wineries cover up the flaws in their bad chard fruit is to oak the hell out of it. Thus, you get buttery, toasty chard.

So take this with a grain of salt given that I don't make my own wine, but you could always add a bunch of oak...

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

LouT

Recipes 

I thought I was told there are two types of Chardonnay, the buttery flavored ones, and the oaky flavored ones...
I was thinking the buttery flavor is from diacetyl -- maybe due to a particular yeast strain and/or fermentation temp.
I'm way too much of a beginner w/wine to know if the buttery flavor is also due to oak as you suggest, Evan.
What's the trick?!

__________________

Primary - California Common -finally!
Secondary - nothing, back after year plus hiatus
Keg carbing & conditioning - nada
Drinking - store bought: Loose Cannon IPA, Wachusett IPA.
On deck: Trying to decide (beer); wine kit likely (red wine)

mrfocus

Recipes 

To learn all there is about diacetyl (buttery flavour): http://www.homebrewtalk.com/f13/good-read-diacetyl-41041/

Although this is for beer, the same applies.

So basically, you want to keep the wine fermenting at a low temperature, and bottle it a bit before the fermentation is done. That way, there won't be that much yeast to finish the reverse diacetyl conversion in the bottle. You may also want to add potassium sorbate to kill off the yeast to be sure you get that buttery flavor. When the you have achieved the taste you want, add potassium sorbate and preferably bottle it as quickly as possible (as potassium sorbate can evaporate from what I've heard).

I hope this makes sense and if something I said is wrong, others will correct me.

mrfocus

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MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

PsiWulf7

Recipes 

You want to encourage a malolactic conversion, which will produce the diacetyl that creates a buttery flavor and slippery mouthfeel. IIRC, you can purchase the lactic acid bacteria and inoculate your wine with it.


Here's an article on it:

http://winemakermag.com/departments/112.html

LouT

Recipes 

I think those ideas sound like I should try them on next batch!

__________________

Primary - California Common -finally!
Secondary - nothing, back after year plus hiatus
Keg carbing & conditioning - nada
Drinking - store bought: Loose Cannon IPA, Wachusett IPA.
On deck: Trying to decide (beer); wine kit likely (red wine)