Chapter 7: Common Elements in Winemaking and Maturation

Question 1

List the common elements throughout all winemaking and maturation

Answer 1

Oxygen (winemaking and maturation)
SO2 (antioxidant, antiseptic)
Oak vessels (size, toasting level, age, wood species/origin)
Oak alternatives (oak staves or chips)
Inert vessels (stainless steel, concrete with epoxy resin lining, glass bottles)

Question 2

Describe the components of a grape

Answer 2

Seeds and stems
- Both contain tannins. Seeds have high levels of bitter oils.
Skins
- high concentration of flavour compounds (including area just below surface), responsible for varietal characteristics. Also contain tannins and colour compounds.
Tannins
- chemical compounds which are very bitter/astringent at veraison which decreases over ripening.
Bloom
- waxy surface that covers skins, contains yeast that can be used to ferment wine
Pulp
- water is largest component, then sugar (converted to alcohol during fermentation). Also contains acids i.e. tartaric and malic acid.

Question 3

List all common stages in grape processing

Answer 3

Grape reception
Destemming and crushing
Pressing

Question 4

List all common elements in winemaking adjustments

Answer 4

Sugar and alcohol

Acidity

Question 5

List all common elements of fermentation in winemaking

Answer 5

Alcoholic fermentation (yeast, temperature)
Malolactic fermentation (MLF)

Question 6

List all common elements of pre-bottling maturation and blending

Answer 6

Lees
Pre-bottling maturation
Blending (balance, consistency, style)

Question 7

List all common elements of clarification

Answer 7

Sedimentation
Fining
Filtration (Depth filtration, surface filtration/sterile filtration)

Question 8

List all common elements of stabilisation

Answer 8

Tartrate stability
Microbiological stability
Oxygen stability

Question 9

List all packaging types

Answer 9

Glass
Plastic
Box and bag

Question 10

List all closure types

Answer 10

Cork
Synthetic cork
Screw-cap