Chapter 7 Flashcards
Three techniques a winemaker use to achieve clarification in wines
- Sedimentation
- Fining
- Filtration
P. 50
In sedimentation, what is racking?
When gross lees settled to bottom, wine slowly and gently is pumped into a different vessel leaving the sediment behind. wine will continue racking fine lees to achieve desired clarity in wine
P.50
Name two methods of filtration
- Depth filtration
- Surface filtration
P.51
What is the function of a centrifuge?
an expensive equipment that accelerates the process of pulling the suspended particles to the bottom of the liquid during sedimentation
p.50
What is sterile filtration?
Final treatment prior to bottling that removes yeast and bacteria that might still be in the wine in surface filtration
p.51
What are the three important areas that require stabilisation in winemaking?
- Tartrate Stability
- Microbiological Stability
- Oxygen Stability
p. 51-52
Which techniques do some winemakers not use?
- Sedimentation
- Fining
- Filtration
2 and 3
p.50-52
Which type of wines are particularly at risk from yeast or bacterial spoilage?
- not undergone MLF
- low to medium alcohol
- low acidity
- a little residual sugar
p. 52
How to prevent microbiological contamination (yeast or bacterial spoilage)?
- careful handling
- appropriate amount of SO2
- sterile filtered prior to packaging
p. 52
How to minimise oxidation?
- avoiding exposure to oxygen
- keeping SO2 levels topped up
- bottles flushed with either CO2/nitrogen before filling to eliminate oxygen
p. 52
Name the types of packaging
- glass bottles
- plastic bottles
- bag-in-box packs
p. 53
Name the types of closures
- Cork (still wine, sparkling wine)
- Synthetic corks
- Screw caps
p. 53
How should wine be stored / aged?
- constant cool temp (10-15)
- undisturbed in a cool dark place, away from strong light
- constant humidity
- if sealed with a cork, store bottles on their side
p. 54
