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