2.2 Winemaking Flashcards
True or false?
Sherry grapes are pressed upon arrival to the winery. Skin contact is not desirable, particularly for biologically aged wines because phenolic compounds can restrict the growth of flor yeast.
True.
These styles will tend to be made from free run juice and the lightest pressings (primera yema).
__________ wines tend to be made from later press fractions that are extracted using greater pressure.
Oloroso wines tend to be made from later press fractions that are extracted using greater pressure.
The higher levels of phenolics in these pressings mean the flor struggles to develop. The final press fractions will be used for other products, such as wine used for seasoning barrels.
Free run juice and the first pressings typically make up around 60-75% of the juice yield, and therefore producers who mainly make Ororoso (ex. Fundador) may also use free run juice in these styles.
The maximum permitted juice yield is _______ of grapes.
The maximum permitted juice yield is 70 L/100kg of grapes.
Define primera yema.
First pressing.
Usually used to produce Fino and Manzanilla. This is followed by segunda yema, which will be used for Oloroso. The product of additional pressings is used for lesser wines, distillation, and vinegar.
True or false?
Sherry must not clarified before fermentation.
False.
Sherry must is clarified before fermentation either by cold settling, centrifugation, or floatation. The albariza soil is dusty, therefore, clarification is important to remove these partices from the must.
True or false?
It is 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 be blended as needed.
True.
Most producers of Sherry used cultured yeasts and ferment around ______, both of which are beneficial for a reliable fermentation to dryness.
Most producers of Sherry used cultured yeasts and ferment around 22-26°C/72-79°F, both of which are beneficial for a reliable fermentation to dryness.
True or false?
The vast majority of the aromas and flavors in Palomino-based Sherries comes from the winemaking process, and therefore producers are looking to have high quality, enhanced fruit.
False.
The vast majority of the aromas and flavors in Palomino-based Sherries comes from the maturation process, and therefore producers are not looking to enhance fruit or other flavors during the fermentation.
Describe a typical Sherry fermentation process.
Sherry fermentation generally takes place in stainless steel vessels. However, the small number of producers are using barrel fermentation (with old barrels) for some of their wines to give a fuller body.
The first phase of fermentation is usually quick and vigorous as the fermentation temperatures are not particularly cool. The vast majority of the sugar is fermented within the first seven days. This is followed by the slow phase of fermentation during which the last of the sugar is fermented in a couple of weeks.
Malolactic conversion is prevented as acidity is typically already low and buttery flavours are not wanted. It is usually avoided by chilling the must. For biologically aged wines, using SO2 to prevent MLF would negatively impact the development of flor yeast.
Describe Sherr’s winemaking process after the must has been fermented.
After fermentation each batch of base wine will be tasted and sent for analysis. This is known has the “First Classificiation” and it decides whether the batch will be used for biological or oxidative aging. Each respective batch is then fortified with a 95% ABV grape spirit.
Note: Biological aged sherry is fortified to 15-15.5% ABV which is the optimum concentration of alcohol needd for flor yeast to grow. Wines for oxidative aging is fortified to 17% ABV, where the flor yeast cannot survive.
Describe the wine style outcome when a Sherry is aged biologically versus oxidatively.
Sherry that is biologically aged tends to be lighter-bodied and less intensely flavored. Oxidatively aged wines are fuller-bodied and more intense.
Define sobretablas.
This is the stage in the Sherry winemaking process when the wine is stored before joining the solera system. These wines may remain in tanks or be transferred to wooden barrels. After a number of months, the wines that were marked for biological ageing at the First Classification will be tasted and analyzed in the Second Classification.
Wines that have a full layer of flor and have remained fresh will be classified as potential Fino or Manzanilla.
Those that are slightly less delicate may be marked as potential Amontillado, and those that are even more full-bodied and intensely flavored may be marked as potential Palo Cortado. The wines will then enter the solera system.
The maturation of wines labelled DO Jerez-Xérès-Sherry must take place in one of three municipalities: ___________, ____________, and ________________. Together this area is called the Zona de Crianza.
The maturation of wines labelled DO Jerez-Xérès-Sherry must take place in one of three municipalities: Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda. Together this area is called the Zona de Crianza.
There is one exception to this rule - Moscatel can also be matured in the municipalities of Chipiona and Chiclana de Frontera.
The maturation process for DO Manzanilla must take place in the municipality of _____________.
The maturation process for DO Manzanilla must take place in the municipality of Sanlúcar de Barrameda.
The maturation of Sherry takes place in old wooden vessels. The vessels in any one bodega may range in size, however the most widely used is the _______L butt.
The maturation of Sherry takes place in old wooden vessels. The vessels in any one bodega may range in size, however the most widely used is the 600L butt.
The vessels tend to be made of American oak, primarily for historic reasons as American oak was brought back to Spain during the Spanish conquests. It is also cheaper than French oak. The vessels are very old and do not contribute any oak flavors.
