12. Approaches to Winemaking Flashcards
How is the use of additives/processing aids employed in conventional winemaking (4)?
- adding sugar to increase potential alcohol / sweeten wine.
- using SO2 to protect wine.
- use of cultured yeasts.
- fining agents.
What kind of cost does Organic Winemaking add?
At what price levels are wines available?
Adds a small cost element to wine production (certification, possible lower yields).
Wines are made a every price level.
What is the cost impact involved with Natural winemaking (2)?
What price range are these wines typically released at?
- Negligible impact (saving on equipment investment = offset by cost of small batch winemaking.)
- Typically mid-premium priced.
What kind of grapes may Natural winemakers use?
Though there is no official certifying body, what are 2 examples of associations that publish their own standards?
- Any grapes may be used (conventional, organic, etc..), though organically / biodynamically farmed grapes are more common.
- ViniVeri (Italy) / L’Association des Vins Naturels (France)
How is temperature control employed in conventional winemaking (3)?
- Cold Soaking
- Temp. control during fermentation w/particular styles desired e.g. fruit-forward.
- Temperature during maturation.
What are 4 examples of manipulations used in conventional winemaking?
- pressing methods (pneumatic, basket etc…)
- Rotary fermenters.
- Filtration
- Reverse Osmosis
Why is sterile filtering of wines w/RS advantageous?
- presence of sugar increases possibility of spoilage; sterile filtering reduces this possibility.
How do regulations regarding SO2 differ for Organic Winemaking in the EU and USA?
What additional option do US winemakers have in terms of labelling?
- EU allows addition of regulated amounts of SO2.
- USA does not allow added SO2, and requires naturally-occuring SO2 to be less than 10mg/L.
- US wines can be labelled “wine made from organic grapes” if SO2 must be added.
What is the main certifying agent for Biodynamic Agriculture?
Describe 2 specific examples where regulations differ from country to country:
Demeter International
e.g. UK encourages natural yeasts, but if unavailable, organic / commercial yeasts can be used.
USA stipulates natural yeasts MUST be used, except for stuck fermentations, on a base-by-case basis.
What is a reason winemakers might choose Biodynamic winemaking practices?
What kind of cost does this add?
At what pricepoints are the wines sold?
- Belief that these wines are more expressive of Terroir.
- Adds a small cost element.
- Wines at every price level.
Why would certain producers choose not to filter their wines?
- belief that filtering removes some texture and/or flavors of wine.
In regards to grapes used, Biodynamic Winemaking requires using:
What are 2 examples of products that are NOT allowed to be used in the winery?
- Certified biodynamically-grown grapes are required.
- added tannins / certain fining agents such as isinglass.
What was the foundational discovery that ushered in the modern age of conventional winemaking?
Louis Pasteur’s identification of bacteria and yeasts in the 1860’s.
In regards to grapes used, Organic Winemaking requires using:
What additives does organic winemaking allow that is also common in conventional winemaking (3)?
e. g. of organic raw material recommended for use?
e. g. of excluded practice?
- Certified organically-grown grapes are required.
- Cultured yeasts / yeast nutrients / added tannins.
Organic egg white albumin may be used for fining.
Partial dealcoholization of wine is excluded.
Organic Certification can be issed by what 2 types of bodies?
Give examples:
Either by Associations (e.g. Ecocert, Organic Winegrowers New Zealand) or Countries (e.g. USDA, EU)
