with a high heat exchange capability). This mode of production happened in Europe at the same time as new techniques of treatment of the must (accelerated settling, use of selected yeasts, addition of glues and yeast enzymes, the practice of maceration). In wine jargon, all of these practices give a "technological wine". This is very fragrant, crisp on the palate, and does not require ageing. The "old" type of European white wines were well suited to this type of wine – it was the Sauvignon B grape varietal that was first used in this manner which allowed it to be blended with Semillon B. There has also been a decrease in growing areas in the last thirty years. In Burgundy these practices may face the phenomenon of premature oxidation. Chardonnay is the archetype of the great wine that can be produced with old-fashioned methods. The photo below compares the colours of two Chenins B and illustrates the visual difference between a South African "technologic" wine and a "classic" French wine from the Loire Valley. Sweet and fortified white wine There is a wide variety of sweet wines, from slightly sweet all the way to Fortified wine with the consistency of syrup. The origin of the sugar is from the grape, the fermentation is stopped before it ends, although the practice of chaptalization has changed the practice in certain wine regions. Many techniques exist to concentrate the sugar: "Passerillage with straining" or "late harvest" consists of leaving the grapes on the vine to concentrate the sun. The sugar no longer builds up once reaching maturity but the water evaporates which lowers the yield but increases the concentration of sugar. This is the oldest and most common method. It can be improved by plucking the stems: the winemaker prevents sap reaching the cluster and so it dries faster. The annular incision, long practiced, involves removing a ring of bark on the branch below the clusters, the sweet sap cannot descend and is concentrated in the grapes, while the sap continues to feed the upper branch. Another quick method is to cut a portion of the stem, the grape is dried upstream but the downstream section progresses normally. The blending in the vat or the press of two types of grapes improves the final result "Passerillage without straining" is a practice of concentrating the grapes before pressing. The grapes are hung in an