5. Wine Making Flashcards
How to make Red wine
Crushing- Alcoholic Fermentation - Draining- Pressing- Storage and maturation
How to make White Wine
Crushing - Pressing - Alcohol Fermentation - Storage or Maturation
Temp for Red wine Fermentation
20-32
Temp for Rose, White wine Fermentation
12- 22
The activity of the bacteria lowers the acidity in the wine and can give buttery flavours
Malolactic Conversion
_____ can be stirred up through the wine during maturation
It can increase the body of the wines and add extra flavours(____, ____)
Lees, Biscuit, Bread
White wines are typically fermented at temperatures between?
12°C - 22°C
Red wines are typically fermented at temperatures between?
20°C - 32°C
In which season is veraison?
Summer
What happens to the grapes after long periods of extra -ripening?
Water content evaporates, acids and sugars concentrate and they turn into raisins
What does the skin of the grape mainly contain?
Flavour, colour and tannins
Indicate the changes that will occur as red wine ages over time in the bottle - 2 answers
1.Primary fruit flavours will change to tertiary flavours such as dried fruits, mushroom and leather
2.Tannins will drop and become softer and smoother
Which one of the following best describes the aromas of a young red wine that has been matured in “new oak”?
Redcurrant, vanilla, sweet spice
Which style is a medium sweet rosé?
White Zinfandel
Which of the following statements is false with regards to the effects of a hot vintage?
Grapes will swell in the heat and dilute their flavours
Describe the Sauvignon Blanc grapes at the start of the ripening process?
Very high levels of acid, low sugar and herbaceous flavours
The vineyard regions along South Africa’s coast are cooled by:
Ocean currents from the South Pole
Which of the aroma describe wine from an aged Puligny-Montrachet AOC wine?
hazelnut, grapefruit, toffee
Which of the following sweet wines has been made using the method of appassimento?
Recioto di Soave
What techniques is used in the red winemaking process to help extract colour and tannin:
Punching down