05. Winemaking Flashcards

1
Q

Winemaking | What is the Alcoholic fermentation?

A

It’s the process used to create alcohol. Carried out by yeasts. The yeasts feed from the sugar in the grape juice and transform it in alcohol, heat and carbon dioxide.

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2
Q

Winemaking | What’s the typical order to make red wines:

A

Crushing;
Alcoholic fermentation;
Draining;
Pressing;
Storage or maturation;
Packaging.

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3
Q

Winemaking | The typical order to make white wines:

A

Crushing;
Pressing;
Alcoholic fermentation;
Storage or maturation;
Packaging.

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4
Q

Winemaking | The typical order to make Rosé wines:

A

Crushing;
Fast Alcoholic fermentation;
Draining;
Finish alcoholic fermentation;
Storage or maturation;
Packaging.

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5
Q

Winemaking | Describe the following techniques to help extract color and tannins during red wine making:
• Punching down;
• Pumping over.

A

During red wine fermentation the skin of the grapes have the tendency to float to the top of the fermenting juice, forming a thick layer called THE CAP. With the cap it’s not possible to extract color and tannins.
Punching down: a plunger is used to push the cap down into the liquid.
Pumping over: the liquid from the bottom it’s pumped to the top.

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6
Q

Winemaking | What it’s short maceration for Rosé wines?

A

Means that the alcoholic fermentation starts same way as the red winemaking, but after a few hours only the grape sling are draining out the and the fermentation continues as white wine would.

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7
Q

Winemaking | Why white wine it’s made without the grapes skins?

A

Because even though they white grapes usually don’t have color, the skins are full os tannins, a component that usually is not wanted in white wines.

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8
Q

Winemaking | Describe the techniques to make sweet wines:

A

• Concentrated grape juice, from extra ripe grapes. Usually there is so much sugar that the fermentation finish still with a lot a residual sugar;
• Removing the yeast, by a very small filter. Stoping the fermentation and resulting a sweet wine with low alcohol;
• Killing the yeasts, add alcohol to the fermenting grape juice, resulting in a very sweet and hight alcoholic wine;
• Add sweetness to the wine, using grapes sugar ou concentrated grape juice.

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9
Q

Winemaking | What’s the temperature to make red wines?

A

From 20-33•c
Red wines are usually fermented in hight temperature than white wines, because it helps them to extract color and tannins.

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10
Q

Winemaking | What’s the temperature to make white wines?

A

12-22•c

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11
Q

Winemaking | What’s the 3 most used vessels for winemaking.

A

Stainless steel, concrete and oak vessels.

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12
Q

Winemaking | Which flavor the oak barrel can help developing into the wine?

A

Vanilla, coconut,charred wood, spices.

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13
Q

Winemaking | Why oak barrels are used apart that to develop flavor from the oak?

A

Oak barrels can be also used because of the oxidative maturation. Depending on the wine style the winemaker wants to make. The barrels are not oxygen proof, it men’s that the wine will have a little contact with oxygen, it will change the color, body, soften the tannins and give different flavor like caramel, dried fruits, nuts (hazelnut, almond, walnut).

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14
Q

Winemaking | What is MALOLACTIC CONVERSION?

A

It’s the process of adding a specific type of bacteria in order to low the acidity. Can give buttery flavors. Transform the malic acid into lacto acid.

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15
Q

Winemaking | What can happen if the winemaker decide to leave the dead lees inside the wine during different processes?

A

It can increase the body and add extra flavors like biscuit and bread.

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16
Q

Winemaking | What does a wine need to last long time and improve in the bottle?

A

Sufficient concentration of flavors, high acidity, high level of tannins.

17
Q

Winemaking | What can happen with the color of the wines when they star ageing?

A

With the white wines, they will go from lemon to gold to amber color, this color will also become deeper. And it will develop flavors such as dried apricot, honey and spice.
With the red wines, with time they will go from ruby, to garnet, to tawny. Become softer, smother, less acid, lighter in intensity of color and develop tertiary characteristics like ripe fig, prune, meat and wet leaves.