5.2 Winemaking Flashcards
VDNs are produced by adding _______________to stop fermentation early to give a sweet, fortified wine.
VDNs are produced by adding grape spirit to stop fermentation early to give a sweet, fortified wine.
The minimum concentration of residual sugar depends on the individual appellation, but ranges from 100g/l to 125g/l for Muscat-based wines, and ______ for Grenache-based wines.
The minimum concentration of residual sugar depends on the individual appellation, but ranges from 100g/l to 125g/l for Muscat-based wines, and 45g/l for Grenache-based wines (though in practice many Grenache-based wines are around 100g/l residual sugar).
True or false?
The use of a neutral grain spirit is important so that the character of the spirit does not compete with the character of the base wine and/or maturation.
True.
Neutral spirit of 95- 96% abv is used so that the character of the spirit does not compete with the character of the base wine and/or maturation. Spirit is added when the fermentation reaches 5-8% abv to makes wines of 15-18% abv. Only approximately 5-10 per cent of the volume of the wine is made up of the fortifying spirit, and is another reason why VDNs do not have a particularly spirity character.
True or false?
For VDNs made from white grape varieties, the grapes are typically pressed and the must fermented skin on.
False.
For VDNs made from white grape varieties, the grapes are typically pressed and the must fermented off the skins.
However, a period of skin contact (e.g. 6-24 hours) prior to fermentation may be used to extract greater aroma from the skins of the grapes.
For VDNs, a winemaker may choose to blend press juice with ______________ for extra body and texture, or keep them separate as desired.
For VDNs, a winemaker may choose to blend press juice with the free run juice for extra body and texture, or keep them separate as desired.
For unaged VDNs, the must may be ________ and stored for a period of months and then fermented based on demand, to ensure the wines produced are as fresh as possible.
For unaged VDNs, the must may be chilled and stored for a period of months and then fermented based on demand, to ensure the wines produced are as fresh as possible.
For this style, the must and wine will also be protected from oxygen through the winemaking process, again to retain fresh primary aromas.
True or false?
For VDNs made from black grape varieties, it is typical for the must to be fermented and fortified whilst in contact with the grape skins.
True.
Extraction is very important for this style. The addition of the fortifying alcohol increases the extraction of colour, flavour and tannins, all of which are important for wines that are to undergo extensive ageing. Maceration on the skins can continue for a couple of weeks past the fortification date to maximise extraction. Cap management techniques such as pumping over and punching down are also used to maximise extraction.
For both red and white wines, ___________ vessels are used for fermentation to allow for easy temperature control.
For both red and white wines, stainless steel vessels are used for fermentation to allow for easy temperature control.
White wines tend to be fermented cool at around 15°C to enhance the production of fruity ester aromas. Red wines tend to be fermented at around 28°C to promote extraction but retain fruity aromas.
As with other styles of fortified wines, the decisions made during the _____________ process have a significant impact on the style of the wines.
As with other styles of fortified wines, the decisions made during the maturation process have a significant impact on the style of the wines.
List the two main styles of VDNs produced.
- Youthful, unaged wines
- Oxidatively aged wines
VDNs may either be released relatively young or undergo oxidative maturation. Labelling terms in each of the appellations are used to signify the style of wine produced.
Describe the youthful, unaged style of VDNs.
These wines will be released for sale a few months after fermentation. The wines will typically be stored in closed stainless steel vessels at cool, constant temperatures, protected from oxygen (for example by blanketing with inert gas). These wines display the primary aromas and flavours of the grape variety or varieties from which they are made. Muscat- based wines will display floral and grapey aromas, and potentially other aromas such as peach, pear and honey. Grenache-based wines often show aromas of blackberries, raspberry and plums.
Describe the oxidatively aged VDN wines.
These wines can be matured in a variety of vessels over a period of several years. Some of the wines may be kept in old oak barrels. The barrels are typically not topped up during the maturation, which encourages oxidation. Some styles of these wines may be aged in glass demi-johns that are not quite full, un-stoppered, and left outside in the sun to speed up the ageing process. The wines from demi-johns may be directly bottled for sale, be transferred and matured further in barrels, or be used as a blending component with oxidatively aged wines from barrel.
Define bonbonnes.
Glass demi-johns vessels.
