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
describe surface filtration
- resembles fine sieves
- traps cold particles on surface
- expressive and can clog easily
- sterile filtration = pore size small to remove yeast and bacteria
describe depth filtration
- made from a thick layer of material
- solid parts are trapped
- used for cloudy wines to trap gross lees
describe filtration as a clarifying method?
- removal of particles as it is passed through a filter
- depth
- surface
describe fining as a clarifying method
-use an agent to the wine
a substance that forms bonds with certain wine constitutes and causes clumps to form
-widely practiced
describe sedimentation as clarifying methods
RACKING: gross lees settled at the bottom
- wine slowly pumped away
- fine lees reduced as repeated
- some fine wines only use this method
- ______ relies on gravity to pull suspended particles
what is the advantage and disadvantage of using sedimentation as a clarifying method
sedimentation relies on gravity to pull suspended particles
___ excellent if used centrifuge
___ weak and slow process
main techniques that wine makers use to clarify wine
- some wines will not be ___
1) sedimentation
2) fining
3) filtration
a) depth
b) surface
How does blending improve style
wine maker’s aim to produce a certain house ___
- may use samples of press fractions
- may use fermented or maturing wine from different vessels
- allow MLF
- use different grape varieties
how does blending improve consistancy
if not done then the results:
- significant variation among bottles can be considered a fault
- maturation in barrels can develop in different ways
- fruit from different vine yards will produce variations
when is blending done and what does it help to achieve?
- can be done at any stage
- mainly done after fermentation during the maturation
-is used to improve: balance, consistency and style
describe the wine maker’s choices pre-bottling maturation
BOTTLE QUICKLY: stored in an inert vessel
- retain primary fruit aromas/ flavors
- used for both inexpensive and premium wine
LONG TERM:
- to survive wine need sufficient tannin, acid, and/or ABV
- vessel improves flavor- eg barrel oak and oxidation
describe presents of lees during maturation and blending stage
- the suspended particles will fall to the bottom
- size–> gross lees large particles are removed quickly
- -> fine lees small particles are removed gradually and add flavor and texture
describe maloactic fermentation
- usually takes place after alcoholic fermentation
- lactic acid bacteria is used
- converts tart malic to lactic
- reduces acidity adds butter flavors
- encourages by raising temperature
- avoided by cooling temp and adding SO2, or filter out bacteria
what are the results of temperature control during fermentation
- precise ___ contributes to quality and consistency
- too hot kills yeast
- control ___ influences flavors/ aroma
- LOWER –> preserves floral, fruity in white
- HIGHER–> color, tannin extraction
what choices does a wine maker have when considering yeast
- ambient yeast strains found on grapes bloom
vs. cultured yeast
AMBIENT ad= complex flavors
dis = reduced control and may cause variation in bottles
sacckaromyces cerevisiae
yeast species responsible for the majority of wine
- commercial cultured yeast are individual strains chosen to preform and produce flavor
- argue potentially limits of complexity
fermentation requirements
- will not start if temp is below 5 C
- will end if temp is above 35 C
- struggle if sugar level is too high
what elements control the fermentation
choice of yeast
temp mangement
rectified concentrated grape must (RCGM)
- cooler climates–> insufficient natural sugar
- sugar enrichment process done before or during fermentation
- reason used to increase alcohol
- may be forbidden to places
- over used wine hard and thin
Chaptalisation
add sugar other than grapes is added
sugar beet
the adjustment of removing water has what affect
- concentrate sugar
- leads to higher alcohol
- also concentrate tannin acid flavors faults
adjustment of acid has what affect
INCREASE____ –> done if grape ripened too far
-don by adding tartaric acid
-EU permits in warmer regions
DECREASE ____–> done commonly in cool climates
-acid has not fallen enough
-add alkali
what is meant by adjustment of the grape juice or wine
can be preformed before, during, or after fermentation
- varies where permitted
- add sugar
- remove water–> increase ABV
- acid –> add tartaric acid or add alkali
consideration for pressing grapes
- seeds remain undamaged
- basket press: vertical pressure using a plate
- pneumatic press: inflatable rubber tube w/in perforated horizontal stainless steel
- fractions of pressing treatment
steps of grape processing
GRAPE RECEPTION: use SO2, sorted to remove rotten
DESTIMING AND CRUSHING: optional
- machine harvest arrive w/o stems
- crush breaks skins (free run)
PRESSING:
-separate liquid from solid
define inert vessels and give examples
vessels that do not add flavor or allow oxidation
1) stainless steel
- easy to clean
- temp control
2) concrete:
- lined with epoxy resin thick shall help regulate temp
