14. Maturation Flashcards

1
Q

What does oxygen do in the maturation process?

A
  • Gradual reduction in primary aromas and development of tertiary aromas
  • Influences the color of wine
  • Softens tannins in red wines
  • Influences wine style
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2
Q

Describe the role of wooden vessels and oxygen in maturation.

A
  • slow, gradual exposure to oxygen
  • Wine is most exposed to oxygen during transfer (racking)
  • Due to evaporation, barrels need to be topped up often, increasing exposure to oxygen bc removing bung.
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3
Q

What is micro-oxygenation and it’s role in maturation

A
  • involves bubbling oxygen through wine.
  • cheaper than maturing wine in barrels
  • provides effects of maturation in wood more quickly, no need for expensive barrels
  • Rate of oxygen can be controlled
  • HOWEVER, introducing oxygen can increase chance of spoilage.
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4
Q

What factors influence the role of wood in maturation?

A
  • Age of vessel
  • Size
  • type of wood
  • How it was made
  • Length of time in wood
  • cost of maturation in wood
  • Oak alternatives
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5
Q

Role of new wood in maturation?

A

New wood contains various extractable compounds

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6
Q

Role of the size of barrel?

A

oxygen exposure is greater in smaller barrels

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7
Q

Role of wood type?

A

different oaks have different impacts on the wine.

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8
Q

How does the production of a vessel affect the wine?

A

toasting, length of seasoning has a vital influence on flavors in the wine.

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9
Q

How does the length of time spent in wood affect the wine?

A

Influences the level of and type of compounds extracted, oxygen.

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10
Q

What are some oak alternatives?

A

staves,

wood chips

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11
Q

What role to lees play in the maturation of red wine?

A

Softens tannins, reduce color, reduce astringency. The role is generally not very noticeable in red wines.

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12
Q

Role of lees in the maturation of white wine?

A

More notable effect. Notes of yogurt, dough, biscuit, toast

-Stabilization against pro

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13
Q

For red and white, what are general effects of lees in maturation?

A
  • protect against oxygen, lowering needs for SO2
  • Too thick can produce reductive sulfur compounds
  • Adds to cost of finished product
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14
Q

What are the main 7 reasons for blending wine?

A
  • Balance
  • Consistency
  • Style
  • Complexity
  • Minimizing Fault
  • Volume of production
  • Price
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15
Q

Describe blending for balance

A
  • may help to increase or moderate the levels of certain characteristic of the wine to produce a wine that is better balanced, and enhance quality..
  • EX: warmer vineyard blended with cooler vineyard to fine-tine acidity levels.
  • EX: grape varieties to enhance balance of the wine: cab/merlot
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