Ch 7- Pre-maturation Bottling And Blending

Answer 1

A

Question 2

What are the two types of lees?

Answer 2

Gross lees and fine lees.

Question 3

What are gross lees?

Answer 3

They are the large particles of dead yeast and grape fragments which fall to the bottom of the fermentation or storage vessel as sediment within hours. If not removed they can cause unpleasant aromas.

Question 4

What are fine lees?

Answer 4

These are smaller particles of dead yeast which settle more slowly. They are used in some white wines (sur lie) to add richer texture and flavours ( dough, bread). Eg Muscadet sur Lie

Question 5

How is a wine which is intended to display dominant primary fruit character likely to be stored before bottling?

Answer 5

As they wont benefit from an extended period of maturation it will be stored in inert vessels.

Question 6

What must a wine possess to survive medium or long term storage?

Answer 6

Sufficient levels of tannin,acidity, alcohol and flavours that will develop in an interesting way.

Question 7

What changes to wine can occur during pre-bottling maturation?

Answer 7

The storage vessel can impart flavours and allow oxidation, eg oak;
Components in the wine can react with each other and alter balance or flavour;
Sediment can be formed.

Question 8

When is blending carried out?

Answer 8

It can be done at any stage but mainly post-fermentation or during maturation.

Question 9

What can blending achieve?

Answer 9

Balance;
Consistency;
Complexity;
Style.

Question 10

How does blending affect balance?

Answer 10

The winemaker can adjust the balance and improve the quality using different wine fractions, free run wine or press wine, different varieties or from different maturations to ensure it is right.

Question 11

How does blending assist consistency?

Answer 11

It can eliminate inconsistencies in wines from different barrel sizes, variations in fruit from different harvest times or from different vineyards, or due to slight inconsistencies arising during winemaking.

Question 12

Why is blending important for wine style/complexity?

Answer 12

Winemakers aim to have a “house” style. This can be affected by weather effect on vintages, eg champagne, from year to year. The winemaker can use blending to create a style which is consistent from year to year.

Question 13

What options might a winemaker employ in blending?

Answer 13

Separating different press fractions;
Fermenting or maturing wines in different vessels;
Differential amountsof MLF;
Using wines from different varieties, vineyard plots and vintages