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
2
Q
What is the goal when protecting young, fruity or aromatic styles of wine from oxygen?
A
- To best retain their primary aromas
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)
4
Q
How are young, fruity or aromatic styles of wine protected after fermentation?
A
- SO2
- blanketing with inert gas
5
Q
When are young, fruity or aromatic styles of wine likely to be bottled?
A
- Shortly after the end of fermentation
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)
7
Q
What are the key factors that may have an influence on the wine during maturation?
A
- oxygen
- new wood
- yeast lees
- blending