Chapter 8 - White and Sweet Winemaking Flashcards
Why does the juice need to be clarified before fermentation?
Freshly pressed grape juice contains fragments of cells from the grape skin and the pulp, which can cause unpleasant aromas or cause the fermentation to stop prematurely. It is therefore recommended that the juice be clarified.
What is the optimal temperature for white wine fermentation?
Between 12 and 22 degrees Celsius.
What can blending help achieve?
Blending may help the winemaker improve consistency, enhance the balance of a wine and create a certain style.
What two varietals are often used to make high-volume inexpensive wines?
Chardonnay and Pinot Grigio are often used as their restrained varietal character appeal to a wide range of customers, and are both easy to ripen, especially in warm climates.
Why would a winemaker prevent MLF (Malolactic fermentation)?
If the winemaker wants to retain acidity and primary fruit aromas, MLF will be prevented by chilling the wine and adding SO2.
What are two aromatic grape varieties? What are some others?
Sauvignon Blanc and Riesling.
Others include Muscat, Gewurztraminer and Torrontes.
What are some characteristics of Sauvignon Blanc?
It is a highly aromatic grape variety with high acidity. It ripens early so is well suited to cool climates
What are the two most famous areas that grow Sauvignon Blanc?
Loire Valley in France, and Marlborough in New Zealand.
Riesling buds early in the spring, True or False?
False. It is very tolerant of the cold winters and buds late so avoids spring frosts, and is thus suitable for cool climates.
Riesling is widely used to make botrytised dessert wines, True or False?
True.
What are the traditional way of stopping fermentation while sugar is still present?
1) Fortification - the addition of grape spirit
2) Adding a high dose of SO2
3) Chilling the fermenting wine.
In the case of 2 & 3, the wine must be filtered to remove any remaining yeast.
What is “Sussreserve”
The German term for unfermented grape juice, which can be added to increase sugar.
What are the techniques to help concentrate sweetness in grapes, as well as concentrate acids and favors?
1) Noble Rot (e.g. Sauternes)
2) Drying grapes on the vine a.k.a. “Passerillage” (e.g. Late Harvest)
3) Drying grapes after picking (e.g. Passito wines of Italy)
4) Freezing grapes on the vine (e.g. Icewine)
Riesling is often blended with other grape varieties, True or False?
False. Riesling is typically a varietal wine and is not blended with other varieties.
