14. Maturation Flashcards

1
Q

What types of wines are likely to be finished and packaged shortly after the end of fermentation? Give 2 examples.

A
  • Young, fruity or aromatic styles of wine that have been protected from oxygen throughout the winemaking process.
  • Examples: New Zealand Sauvignon Blanc, Veneto Pinot Grigio
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2
Q

What is the goal when protecting young, fruity or aromatic styles of wine from oxygen?

A
  • To best retain their primary aromas
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3
Q

In what types of vessels are young, fruity or aromatic styles of wine stored after fermentation?

A
  • Vessels that are impermeable to oxygen (e.g. stainless steel)
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4
Q

How are young, fruity or aromatic styles of wine protected after fermentation?

A
  • SO2

- blanketing with inert gas

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5
Q

When are young, fruity or aromatic styles of wine likely to be bottled?

A
  • Shortly after the end of fermentation
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6
Q

Why might a producer choose to bottle only when an order from a customer has been placed? Where is the wine stored?

A
  • Wine stored in bulk
  • More flexibility selling wine through the year (can be packaged with different labels, sold in bulk, blended)
  • More efficient in terms of winery space than the same volume of wine kept in stacks of bottles
  • Labels are less likely to get dirty or become ruined (e.g. humidity)
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7
Q

What are the key factors that may have an influence on the wine during maturation?

A
  • oxygen
  • new wood
  • yeast lees
  • blending
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