Ch 5- Still Wine Production Flashcards
What is the order of 14 WHITE wine production steps (including optional processes), starting with harvest and going to bottling.
- harvest
- sorting
- crushing
- pressing (sometimes simultaneously with crushing)
- must adjustments
- juice settling
- inoculation
- fermentation
- sur lie aging
- clarification
- barrel aging
- blending
- cold stabilization
- bottling
What is the order of 14 RED wine production steps (including optional processes), starting with harvest and going to bottling.
- harvest
- sorting
- crushing/destemming
- must adjustments
- cold soak
- inoculation
- fermentation
- cap management
- extended maceration
- pressing
- clarification
- barrel aging
- blending
- bottling
a 60 gallon (225 liter) oak barrel
barrique
letting the newly-pressed juice settle for a day or two (before fermentation)
Debourbage
adding sugar to the must before fermentation
Chaptalization
Allowing wine to rest on dead yeast after fermentation
sur lie aging
stirring dead yeast back into the liquid
Bâtonnage
Grape juice (mix of juice, seeds, skins that will ferment and become wine)
Must
chemical by-product of MLF that imparts buttery aromas
diacetyl
enzymatic fermentation in absence of oxygen with whole, unbroken grapes
carbonic maceration
highest quality juice
free run
cake of compressed skins and seeds after final pressing
pomace
use of gravity to remove particles in newly fermented wine
racking
clarification technique using inert materials to bind to and attract unwanted particles
fining
Where is saignée used?
red and rosé wines
where is destemming used?
red (optional), white (optional), rosé wines
where is cap management used?
red and rosé wines
where is fermentation at 50 degrees used?
white and rosé wines
where is MLF used?
red and white wines
where are sulfur additions used?
red, white, and rosé wines
where is barrel aging used?
red and white wines
where is fermentation at 95 degrees used?
red wines
Where is extended maceration used?
red wines
where are must adjustments used?
red, white, and rosé wines
where are direct presses used?
rosé wines
where is blending used?
red, white, and rosé wines
T/F - sulfur can be added at many places in the winemaking process
true
what spirit can be made with wine leftovers?
grappa
T/F - chaptalizing wine leads to higher residual sugar
false - that extra sugar gets fermented out
What are the primary sources for oak barrels in wine production?
French and American oak
What French wine from Bordeaux uses wines that have been botrytized?
Sauternes
What is Weissherbst?
a type of German rosé
what is mevushal wine?
kosher wine that does not have limitations on who can handle it once it leaves the winery
how does the direct press method impact rosé wine color?
pressing immediately after harvest results in very pale pink juice
what is the main grape used in Eiswein production?
Riesling
How is orange wine made?
juice from white grapes spends days to months macerating with the grape skins
T/F - MLF is used more often on reds than whites?
true
What is the #1 yeast strain used in winemaking?
Saccharomyces cerevisiae
what does MLF do?
converts malic acid to lactic acid
What types of wine most likely to use saignée process?
deep reds and light roses
What is the process of allowing newly-pressed juice to settle for a day or two called? (before fermentation)
Débourbage
What is chaptalization?
Adding sugar to the juice in order to boost alcohol content in the finished wine
very pale rosé is often produced in Provence using this method?
direct press
