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Wein3 > 7. Common Elements in Winemaking and Maturation > Flashcards

7. Common Elements in Winemaking and Maturation Flashcards

1
Q

oak vessels - 4 factors to consider

A
  • origin of oak (Europe or US)
  • size of vessel
  • production of oak barrels
  • age
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2
Q

oak alternatives

A
  • planks/staves (Stifte)
  • chips
  • inserted during or after fermentation
  • oxidative effects through small amounts of oxygen added
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3
Q

advantages of inert vessels

A
  • stainless steel:
    • any shape
    • easy to clean
    • temp control
  • concrete (lined with epoxy resin)
    • easy to clean
    • control temp without expensive equipment
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4
Q

destemming and crushing

A
  • optional
  • no stems if machine harvested
  • most want stems to be removed (flavours)
  • done through destemming machine, that then crushes (cracks skins of berries open)
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5
Q

Pressing - def? types? juice?

A
  • separate liquid from solid components
  • traditional: vertikal basket press (still used in Champagne)
  • modern: pneumatic press, more control
  • pressings=fractions, different beginning and end (see Press Wine), so used for blending
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6
Q

adjustments - when? what (2)?

A
  • before, during or after fermentation
  • adding sugar
  • adding/removing acid
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7
Q

adjustments - sugar and alcohol - when? where? what? alternatives? contrary?

A
  • when not enough ripen, i.e. must weight to low
  • cooler climates: Chablis, Loire (Muscadet), Germany, England
  • added through Rectified Concentrated Grape Must (RCGM) before or during fermentation
  • removing water - concentrates also tannins and everything else
  • contrary: removing sugar is very difficult, but removing alcohol is today possible
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8
Q

adjustments - acid - when? what? where? where deacidification - where? - how?

A
  • when during ripening levels too low
  • addition powdered tartaric acid
  • only in warmer regions
  • deacidif.: in cooler climates, adding alkali (i.e. opposite of acid)
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9
Q

fermentation -why Saccharomyces ceverisiae? temp? how to stop (3)?

A
  • resistant to SO2 and fairly high alcohol
  • temp range 5-35°C
  • remove or kill yeast (SO2, grape spirit alcohol), cool down
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10
Q

fermentation - ambient yeast?

A
  • pro: complex flavours

- con: hard to control, big variations

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11
Q

fermentation - why temp control important? overall?

A
  • low: keep flavours (whites)
  • higher: extract colour, tannins (black varieties)
  • tight temp control technology has huge impact on more consistent wine quality
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12
Q

MLF? what? how? when?

A
  • malolactic fermentation, turning malic acid into lactic acid (creamy, buttery flavour, softening acidity)
  • after alcoholic fermentation through lactic bacteria
  • how: no SO2, higher temp
  • avoid through SO2, lower temp, filtering bacteria
  • mostly for non-aromatic: Chardonnay, Pinot Gris
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13
Q

Pre-bottling maturation - lees - what? how?

A
  • directly after fermentation wine can appear cloudy
  • gross lees (dead yeast cells, grape fragments) will sediment quickly and need to be removed (unpleasant aromas)
  • fine lees: sediment less quickly and are being removed gradually through maturation.
  • winemaker may choose to keep white wine in contact with fine lees to add extra flavour and texture
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14
Q

Wine components - 6

A
  • sugars: 0.1-20%
  • acid: 0.3-1% (tartaric, malic, lactic)
  • aroma and flavours: <0.2%
  • ethanol: 8-22%
  • tannins and colour: <0.4%
  • water: 70-90%
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15
Q

what’s critical for pre-bottling maturation? when? components 4?

A
  • if want to retain primary then no maturation

- need acid, alcohol, tannin, aromas that will develop in an interesting way

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16
Q

blending - when? impact on (3)? examplease

A
  • vital role in entire winemaking process
  • after fermentation or maturation
  • impact on:
    • balance: blend free run wine with press wine to increase tannins
    • consistency: from different vats due to variation in fruits (vineyards, harvest) or during winemaking
    • style: often important to get a house style (simple, complex wines)
17
Q

Clarification - why? how 3?

A
  • consumer expects wine to be clear
  • sedimentation
  • fining
  • filtration
18
Q

sedimentation, racking? how to accelerate?

A
  • racking: once gross less is settled then gently pump from one vessel to another but leaving sediment behind
  • accelerate through centrifugation but very expensive
19
Q

fining? important?

A
  • fining agent enhances that wine constituents clog together and form lager components that can easily be removed through filtering
  • widely practiced and important step
20
Q

filtration? -when? what? types - 3?

A
  • after fermentation or during maturation
  • filter gross and fine lees
  • depth filtration: gross lees, thick material
  • surface filtration: fine less, small pore size and clog quickly (expensive)
  • sterile filtration: like surface filters but against microbes
21
Q

stabilisation - def? 3 important areas? what’s at risk? what can be done?

A
  • def: stable if it changes in a predictable manner, differs from wine to wine (e.g. simple, cheap vs Port)
  • tartrate (crystalized tartaric acid) stability: forms over time and at low temperature, can be removed when cooling <0°C
  • microbiological stability: bacteria& yeast
    • fortified wines: no risk
    • dry, high acid, MLF wines: little risk but no guarantee
    • low-acid, low-med alc, low sugar: higher risk –> sterile filtration, SO2
  • oxygen stability: mostly during filling, reduce exposure to oxygen, keep SO2 levels ok,
    • flush bottles with CO2 or N2 before filling
22
Q

bottles - glas vs plastic? pros? cons?

A
  • glas
    • con: heavy, rigid, leaves air once started
    • pro: strong, air-tight, for long-term storage
  • plastic (bottles, bag-in-box):
    • pro: light, cheap, bag avoids fast oxidation through vacuume
    • con: not air-tight, wine in plastic bottles oxidises quickly, in bags: to be consumed within 18 months, i.e. not for long-term storage
23
Q

bottle closures - factors to consider (2)?

A
  • needs to seal well and protect wine

- needs to allow ageing in bottle (depends on amounts of oxygen let passing through)

24
Q

cork taint - caused y?

A
  • TCA= trichloroanisole
25
Q

synthetic corks?

A
  • generally made from some sort of plastic
  • usually only for wines to be consumed within a year
  • some premium version for longer term storage
26
Q

screw caps - started where? oxygen? ideal for?

A
  • initiated in Australia and New Zealand
  • no oxygen exchange
  • ideal for primary aromas preservation (e.g. white wines and some reds)
  • research ongoing with screw caps allowing some oxygen in
27
Q

post-bottling maturation - what’s required?

A
  • darkness, 10-15°C, lying down so cork remains moist

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