Chapter 5 - Winemaking Flashcards
What is the one thing common to all wines?
alcoholic fermentation
Yeast create the following:
co2, alcohol, heat
Alcohol levels in most dry wines are between __ and __.
11.5% and 16%
What forms of wine packaging are available?
glass bottles, bagin box, plastic bottles, and bricks (such as tetra pak)
What is the typical order for red winemaking?
crushing - alcoholic fermentation - draining - pressing -storage or maturation - packaging
What helps to extract color and tannin during red winemaking?
The heat created by yeast
What two methods can be used to mix grape skins with the fermenting liquid?
Punching down, pumping over
What are the two most common ways of making rose?
short maceration and blending
What is the typical order for white winemaking?
crushing, pressing, alcoholic fermentation, storage or maturation, packaging
What is an example of a wine made from extra ripe grapes?
Tokaji Aszu from Hungary
What method is used to make White Zinfandel, keeping residual sugars?
removing the yeast via filtration
What level of alcohol is typically achieved when fortifying wine?
15-20%
What temperature are red wines typically fermented at?
20-32 C
68-90 F
Explain the temperature of a rose fermentation?
If being made by short maceration, after being drained off the skins it is fermented similar to a white wine. (12-22C or 54-72F)
What temperature are white wines typically fermented at?
12-22 C
54-72 F
At the lower end of the white wine fermentation temperature range, what type of aromas can be produced?
notably fruity
What types of vessels are used in a winery?
Stainless steel/concrete and oak
Why are stainless steel vessels useful?
They can be used for fermentation and storage, are inert and won’t add flavor, and can be airtight.
Why would a winemaker use oak barrels?
- Can add flavors to the wine
2. It can allow flavors to evolve as a result of wine interacting with oxygen
Oxygen can change what about a wine, besides the flavors and aromas?
It can soften the tannin in red wine
Once in bottle, most wines _______________
do not improve
What allows certain wines to develop and age in bottle?
A high level of acidity, sugar, or tannin. Also must have a sufficient concentration of flavors that can evolve.
What changes may take place with aged white wine?
Intensity of color becomes deeper.
Color will change from lemon to gold to amber.
Tertiary characteristics such as dried apricot, honey, nut, and spice.
What changes may take place with aged red wine?
Color changes from ruby to garnet to tawny, and typically paler in intensity.
Tannins can drop over time, and soften/smooth.
Tertiary characteristics such as fig, prune, meat, and wet leaves.
Deposits can form and must be decanted.
