2.2: Sherry - Winemaking Flashcards
When are the grapes pressed?
on arrival at the winery
Is skin contact desirable? Why or why not?
- not desirable
- particularly for biologically aged wines as phenolic compounds can restrict the growth of flor yeast
From what juice will biologically aged sherries typically be made?
free run juice and the lightest pressings
What is the name for the lightest pressings?
primera yema
From what juice will Oloroso sherries typically be made?
later press fractions that are extracted using greater pressure
Why is the later press fractions better for Oloroso styles?
higher levels of phenolics in these pressings mean the flor struggles to develop
For what will the final press fractions be used?
used for other products, such as the wine used for seasoning barrels
What percentage of the juice yield do free run juice and the first pressings typically make up? What does this mean for producers who mainly make Oloroso?
- 60-75%
- may also use free run juice in these styles
What is the maximum permitted juice yield?
70 L/100kg
Why must the must be clarified?
the albariza soil is dusty, and therefore clarification is important to remove these particles from the must
How is the must clarified?
cold settling, centrifugation or flotation
How are the musts from different vineyards fermented? Why?
- common for the musts from different vineyard sites to be fermented separately
- to create many different base wines (wines before fortification and maturation) that can then be blended
What yeasts are typically used? Why?
- cultured yeasts
- beneficial for a reliable fermentation to dryness
At what temperature does fermentation occur? Why?
- 22-26°C
- beneficial for a reliable fermentation to dryness
Where do the vast majority of the aromas and flavours in Palomino-based Sherries come from?
- maturation process
What vessel is typically used for fermentation? Why? What other vessel might be used and why?
- stainless steel
- producers are not looking to enhance fruit or other flavours during the fermentation (maturation is where flavors come from)
- barrel fermentation (with old barrels): to give a fuller body
Describe the first phase of fermentation. Why is it like this?
- usually quick and vigorous
- vast majority of the sugar is fermented within the first seven days
- fermentation temperatures are not particularly cool
What happens after the first phase of fermentation? How long does this last?
- slow phase of fermentation during which the last of the sugar is fermented
- usually takes a couple of weeks
Is malolactic conversion carried out? Why or why not?
- prevented
- acidity is typically already low and buttery flavours are not wanted
How is MLC avoided? Why?
- chilling the must
- for biologically aged wines, using SO2 to prevent MLF would negatively impact the development of flor yeast
What happens after fermentation?
each batch of base wine will be tasted and sent for analysis
What is the First Classification? What does it determine?
- each batch of base wine will be tasted and sent for analysis
- decides whether the batch will be used for biological ageing or oxidative ageing
What type of wine will be used for biological aging?
lighter-bodied, less intensely flavoured wines
What type of wine will be used for oxidative aging?
fuller-bodied, more intense wines
To what will the wines for biological aging be fortified?
15-15.5% abv
Why are the wines for biological aging fortified to 15-15.5% abv?
that’s the optimum concentration of alcohol needed for flor yeast to grow
To what will the wines for oxidative aging be fortified?
17% abv
Why are the wines for oxidative aging fortified to 17% abv?
that’s the abv which flor yeast cannot survive
What liquid is used to fortified the wines? What does it add to the wines?
- 95% abv grape spirit
- does not add its own aroma and flavour characteristics to the wine
What is sobretablas?
the stage after fortification where the wines are stored before joining the solera system
Where is the wine stored during sobretablas?
may remain in tanks or be transferred to wooden barrels
What is the Second Classification? What does it determine?
- wines marked out for biological ageing at the First Classification will be tasted and analysed
- wines will be classified as either be a) Fino or Manzanilla, b) Amontillado or c) Palo Cortado
During the Second Classification, what wine will become Fino or Manzanilla?
have a full layer of flor and have remained fresh
During the Second Classification, what wine will become Amontillado?
slightly less delicate than Fino or Manzanilla wine
During the Second Classification, what wine will become Palo Cortado?
more full-bodied and intensely flavoured
What happens after the Second Classification?
wines will then enter the solera systems