Chapter 5: Fermentation and Still Wine Production

Question 1

What happens to grapes soon after harvest?

Answer 1

Grapes will immediately begin to degrade and oxidize; Unbroken grapes will begin to raisin; Broken grapes will begin to ferment (in unpredictable ways). Think vinegar!

Question 2

How do winemakers protect the harvested grapes before beginning wine making process?

Answer 2

Pick at night; Store in cool/covered containers; Sulfur could be used

Question 3

What does adding Sulfur to wine/grapes do?

Answer 3

Sulfur combines with O2 to form sulfur dioxide. Sulfur Dioxide inhibits the growth of yeast and bacteria (avoiding early fermentation) and prevents browning from oxidation

Question 4

What is considered Pre-Fermentation?

Answer 4

Anything that gets the juice ready to ferment including grape sorting, crushing, destemming etc.

Question 5

What is the purpose of sorting?

Answer 5

Helps to remove debris, unripe or damaged fruit. Typically done by hand but can also be done my mechanical intervention; Rigorous sorting tends to yield higher quality wines

Question 6

The process of breaking open the grapes and releasing their juice.

Answer 6

Crushing

Question 7

What is “whole berry” or “whole cluster” pressing and benefits?

Answer 7

Is when the winemaker chooses to leave the stems and berries together when crushing. This maybe done to create whites with some tannin, body or desired flavours; lighter red wines can sometimes benefit from this process as well.

Question 8

Skins are macerated with juice extracts for a short period of time; During time the juice and berries are chilled this is known as a…

Answer 8

“cold soak”

Question 9

Known as the highest quality juice, high in sugar and lower in tannins

Answer 9

“free run” occurs after pressing

Question 10

A form of a modern day press where balloons press on grapes to squeeze out juice

Answer 10

Bladder Press

Question 11

What is Pomace? And what is it used for?

Answer 11

The leftover debris of seeds and skins after pressing has occurred. Can be used in farming practices as compost or to make pomace brandies like grappa or marc

Question 12

Process of separating skins from grapes

Answer 12

Pressing

Question 13

Describe why a winemaker may decide to Adjust the Must

Answer 13

For a variety reasons stemming from weather conditions too cool (not enough sugar) or too warm (not enough acidity). This process is subject to local regulations.

Question 14

The process of adding only enough sugar to achieve proper alcohol levels is known as…

Answer 14

Chaptalization

Question 15

Explain what acidification is and why it might be performed.

Answer 15

This is the process when a winemaker may add acid into the wine. This can be done by adding Tartaric Acid (most common naturally derived acid in grapes). This is done to ensure the right balance of acidity to sugar/alcohol levels

Question 16

How can a winemaker lower the acid levels of wine?

Answer 16

Using potassium or calcium bicarbonate or by adding grape juice/water.

Question 17

What is Debourbage?

Answer 17

Juice settling a period of time where the freshly pressed juice may sit for a short period of time to either allow sediment to settle or for more juice to be produced and added.

Question 18

Stainless steel is often considered ___ because it does not impart flavour into the wine.

Answer 18

Inert

Question 19

Often added to wine to prevent early fermentation

Answer 19

Sulfur

Question 20

Can be done to speed up the process of fermentation

Answer 20

Inoculation introduction of must with a cultured (usually commercially produced)

Question 21

Most common strain of yeast in winemaking

Answer 21

Saccharomyces cerevisiae

Question 22

Typical temperature range for fermenting white wines

Answer 22

50 - 60 degrees F

Question 23

Typical temperature range for fermenting red wines

Answer 23

85 - 95 degrees F but lower 60 - 70 degrees for lighter styles like Pinot Noir

Question 24

What is cap management and what are common methods.

Answer 24

Cap management is necessary mostly in the production of red wines as it is the process of keeping the grape solids (skins) in contact with the must. Natural byproduct of the fermentation (CO2) pushing the skins to the top of the vessel. Common methods are Punch Down, Pump Over, Rack and Return, or a more modern form called Rotofermentation.

Question 25

French term delestage is also known as…

Answer 25

Rack and Return where the juice is drained and then sprayed over the grape solids. More aeration than Pump Over.

Question 26

Enzymatic Fermentation that does not require yeast or bacteria. And typical region that uses this process.

Answer 26

Carbonic Maceration; Fermentation is started in whole unbroken grapes in the absence of oxygen; Grapes begin to break-down the sugars and create alcohol. Not common to be 100% carbonic maceration. Beaujolais Nouveau.

Question 27

Other terms for Rose

Answer 27

Rosado in Spanish, rostao in Italian and Weissherbst in German

Question 28

Name three grapes that takes to the botrytis process?

Answer 28

Chennin Blanc, Riesling and Semillon

Question 29

Grapes left on vines during cold and grapes are frozen before harvesting. Name styles of wine and common grapes.

Answer 29

Icewine or Eiswein. Typical grapes can be Riesling, Gewurztraminer, Chenin Blanc, Cab franc.

Question 30

Name three methods used to make sweet wines and describe process

Answer 30

1) Refrigeration: helps to stop yeast activity to leave some sugar behind. Sterile filtering or sulfur is required to kill yeast to avoid fermentation after bottling. 2) Adding sweetness: by allowing wine to ferment dry, and then adding sugar, grape concentrate or unfermented juice (with proper measures). Fortification: Adding distilled spirits during fermentation can kill yeast and stop fermentation.

Question 31

What is cryoextraction and how is it used?

Answer 31

It can be used to freeze the grapes post harvest to create sweet wines but can not be called icewine

Question 32

Who is the NOP

Answer 32

National Organic Program which sets labeling standards in the US. Minimum of 95% organic to be labeled as organic; avoid anything winemaking that is on the prohibited list

Question 33

Term for Organic Wine in Europe

Answer 33

Vin Biologique; contains 30-50% less sulfur than non-organic wines

Question 34

Can sulfur be used in biodynamic wine practices?

Answer 34

Yes, but must be kept to a minimum.

Question 35

Explain what kosher wine is outside of Israel?

Answer 35

Grapes can be grown anywhere but from winery to bottle under rabbi and Orthodox Jews care until shipt. Cannot use fining animal based products such as egg whites or gelatin.

Question 36

Mevushal wine

Answer 36

Is free from the same restrictions of kosher wine; The wine is briefly exposed to high heat via flash pasteurization.

Question 37

Where did Orange wine orginate?

Answer 37

Republic of Georgia over 5,000 years ago

Question 38

Juice settling a period of time where the freshly pressed juice may sit for a short period of time to either allow sediment to settle or for more juice to be produced and added.

Answer 38

Juice Settling or Deborbage

Question 39

Why is Acetobacter a concern during fermentation?

Answer 39

Acetobactor could form at the top of a tank when a wine is fermenting if the cap is allowed to sit to long above the juice. This could cause the formation of acetic acid (gives off a vinegar aroma)

Question 40

Name two things a refractometer can be used for

Answer 40

1) to measure the sugar content of grape juice

2) to measure approx alcohol content of wine at final stages

Question 41

What is Brix

Answer 41

Is a way to measure the potential alcohol content of a wine

Typically each gram of sugar translates to 1/2 gram of alcohol

Question 42

High vines are more common in _______ with ______ moisture

Answer 42

Cooler; High

Question 43

Low Vines_______ exposure to the sun and ___________ temperature variations. Most common in ______ climates

Answer 43

Reduces; Moderate; Hotter

Question 44

In very dry regions, vines are spaced further apart, why?

Answer 44

It increases their ability to access nutrients in the soil.

Question 45

What is the value of closely spaced vines?

Answer 45

To limit each vines vigor, limiting production and improving quality.

Question 46

Different names for noble rot?

Answer 46

Pourriture noble (French)
Edelfaule (German)

Question 47

Why winemakers use sulfur

Answer 47

Prevents grape turning brown; spoilage from bacteria and yeats as well as prevents early fermentation.

Question 48

A type of device that can we used to gently extract more liquid from grapes

Answer 48

Bladder presses

Question 49

Extracted wines are ….

Answer 49

Typically deeply colored, highly tannic, bursting with flavors. Typically requires time in bottle to mature.

Question 50

Delestage

Answer 50

French term for pump over

Question 51

Why might a winemaker chose to ferment at a lower temp for a red wine

Answer 51

Thin skinned more delicate wines like Pinot typically ferment at a lower temp to keep fragrance but keep the wine lighter

Question 52

Explain carbonic maceration and where it is common

Answer 52

Whole cluster grapes are places into a tank. CO2 is adding to remove all oxygen. Fermentation then begins within the berry by breaking down diagrams and converting to alcohol. Once this process has occurred usually goes through another round of standard fermentation. Common in Beaujolais but used by other winemakers to achieve a certain flavor profile and style.

Question 53

Saignee

Answer 53

Process used sometimes for rose production. Red grapes are crushed left on juice for 2-29 hours. The grapes are pressed off and used to make a red wine while lighter juice is made into rose.

Question 54

Pressing typically occurs _________ fermentation in ___________ wines and. ___________ fermentation in red wines. The timing can vary for the production of _______ wines.

Answer 54

Before; After and Rose

Question 55

Late harvest grapes can be turned into sweet wine if grown in __________ to maintain _________ levels

Answer 55

Cool; acid

Question 56

In sparkling wine production it is common for bottles to be stored on a _________ for _________ to take place

Answer 56

Pupitre (riddling rack) and remuage (riddling)

Question 57

Autolysis

Answer 57

Process of yeasts dying, decomposing and becoming part of the sparkling wine imparting toasty nutty flavors.