Ch 7 Flashcards
When considering an oaked vessel for fermentation or maturation, what should be considered?
- species and origin of the oak
- size of barrel
- production of oak barrels
- age
- oak alternative that cost less: staves or chips
explain when a wine make would choose to use surfer dioxide
1) ANTIOXIDANT- protects against oxidation at harvest and through the wine making process
2) ANTISEPTIC - protect against unwanted strains of yeast and bacteria
if a wine maker chooses to benefit from oxygen during maturation, what activities would be chosen? aerobically?
Store wine in wooden vessels
1) softens tannin- add complexity
2) primary fruit fads
3) color pales -red
4) smaller size- for wood flavor
5) length of time- longer =more flavor
6) effect increase with barrel is not full
if a wine maker wants to create a wine dominated by primary fruit character, what activities would be chosen?
1) antioxidents –> sulfer dioxide
2) grapes are picked at night (lower temp)
3) kept chilled
4) fill air tight equipment with CO2 or nitrogen
5) matured in stainless steel or cement lined with epoxy resin - anaerobic
6) keep oxygen away
common element throughout wine making and maturation?
1) oxygen in wine making and maturation
2) sulfur dioxide - antioxidants and antiseptic
3) oak vessels- species, size, production, age, alt
describe pare of grapes
1) seed and stem- contain tannin and bitter oil
2) bloom - skin surface; contains yeast
3) Pulp - water sugar acid
4) skin - flavor, tannin, color
define natural wine
wine made in a minimal intervention way
-often have a very different taste profile
what is meant by post-bottling maturation
Wine not at its best if consumed immediately after bottling
EG. vintage port, German Riesling, Crus Class, Bordeaux
* store cool dark place, on side, 10-15 C, constant humidity
what does a wine bottle closure aim to do
____ aim is to protect the wine until consumed
- must allow wine to mature positively
- cork–> optimal balance between primary and tertiary and is most widely used
what are wine bottle closure options
CORK - oxygen slowly enters bottle allowing for transformation of flavors
SYNTHETIC -some form of plastic, consume wine w/ in a year
SCREW TOP - Australia, NZ -no taint, preserves fruit flavors longer than cork– not for LT storage
list packages alternative to glass bottles
PLASTIC -advantage = light
disadvantage = small amounts of air can get into wine
BAG IN A BOX advantage = large volume wine
disadvantage = need to be consumed quickly
what are advantages/ disadvantages of glass as a packaging choice?
______ = does not allow air to get into wine
- will not taint flavor
_____= heavy - adds transport cost
- not optimal packaging shape, best use of space
- choice to transport in bulk and bottle at destination
describe oxygen stability
- bottles can be flushed wit CO2 or nitrogen to eliminate ____
- if ___ is dissolved in wine, then wine will loose fresh fruit aromas and turn brown
describe microbiological stability
yeast and bacteria can spoil wine
- important to keep clean
- only wine not at risk of ___ are fortified
- wine at risk: dry, high acid wine that underwent MLF
describe tartrate stability
crystals form in wine - harmless, flavorless
- cool temp accelerates formation
- long maturation in cool cellar crystals will form
- wine maker can force crystals out prior to bottling below 0 degrees
3 areas that require stabilization
1) tartrate
2) microbiological
3) oxygen
a wine will be considered stable when
___ if over a specified time frame it changes in a slow predictable manner
-time frame and amount of change acceptability varies wine to wine
