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Wine Crew > Chapters 7-10 Winemaking > Flashcards

Chapters 7-10 Winemaking Flashcards

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1
Q

What 2 acids are present in the pulp of a grape?

A

Tartaric acid

Malic acid

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2
Q

What methods are used in a winery to limit oxidation during the winemaking process?

A

Antioxidants - sulfur dioxide
Night picking - effect of O2 is reduced as chemical reactions occur slower in cool temperatures
Grapes chilled until they reach the winery
Winery equipment filled with CO2 or nitrogen before use

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3
Q

What name is given to the process of winemaking with no oxidation?

A

Anaerobic or protective winemaking

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4
Q

What vessels are used to protect wine from oxidation during maturation?

A

Stainless steel inert, airtight tanks or vats

Cement tanks lined with epoxy resin

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5
Q

What changes occur to red wines that are matured in oak?

A 
Small amounts of oxidation
Softer tannins
Primary fruit flavours fade
Tertiary flavours (leather, earth) develop
Red wines become paler
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6
Q

What are 3 pronounced tertiary flavours (normally seen in sherry or port) that are assocoated with oxidation?

A

Caramel
Toffee
Nuts

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7
Q

What has happened to a wine that is ‘oxidised’?

A

Too much exposure to oxygen
Fresh fruit flavours are lost and wine smells stale.
In an extreme case, bacteria will use oxygen to change the wine into vinegar

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8
Q

What 2 purposes is sulfur dioxide used for in a winery?

A

Antioxidant

Antiseptic

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9
Q

What effect do oak tannins have on a wine?

A

Oak tannins give more structure to both red and white wines, increasing textural complexity

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10
Q

What 4 aromas and flavours can oak maturation add to a wine

A

Toast
Vanilla
Smoke
Cloves

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11
Q

What 4 features of an oak barrel impact the effect it will have on a wine?

A

Species/origin of oak (European vs USA)
Size
Production of barrel - toasting
Age - how many times its been used

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12
Q

What are 2 alternatives to oak barrels that will impart oak aromas and tannins?

A 
Oak planks (staves)
Oak chips
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13
Q

As freshly picked grapes arrive at the winery, what is the first step in grape processing?

A

A first dose of sulfur dioxide is added

If a premium wine, they will be individually checked to eliminate unripe or rotten grapes

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14
Q

What will grape seeds add to a wine if inadvertently crushed?

A

Bitter oils and tannins

Unpleasantly astringent and bitter

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15
Q

What is ‘must’?

A

Grape juice

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16
Q

What can be added to wine to increase sugar levels?

A

Rectified Concentrated Grape Must (RCGM)

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17
Q

What is chaptalisation?

A

The addition of sugar from sources other than grapes eg. sugar beet

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18
Q

What can be added to wine to increase acid levels?

A

Tartaric acid in powder form

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19
Q

What can be added to wine to decrease acid levels?

A

Alkali

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20
Q

What is the name of the yeast that is responsible for the majority of wine fermentation?

A

Saccharomyces cerevisiae

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21
Q

Sugar + yeast = ?

A

Alcohol + CO2 + heat + flavour compounds

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22
Q

Alcohol fermentation will not start if the temperature is below what?

A

5°C

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23
Q

At what maximum temperature will alcohol fermentation stop?

A

35°C

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24
Q

What are 3 ways of either killing or removing yeast in order to stop fermentation?

A

Adding sulfur dioxide
Adding grape spirit
Chilling below 5°C and filtering

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25
What are 2 ways in which a winemaker can control fermentation?
Choice of yeast | Temperature management
26
What is malolactic fermentation (MLF)?
Occurs after alcohol fermentation finished | Lactic acid bacteria + malic grape acid = lactic acid
27
What effect does MLF have on wine?
Softens and reduces acidity | Creating buttery flavours
28
How does a winemaker encourage MLF?
After alcohol fermentation Increases the temperature of the wine Does not add sulfur dioxide
29
What are 'lees'?
Dead yeast cells and grape fragments
30
What are the 6 constituents that make up a bottle of wine?
``` Water Ethanol Tannins & Colour Aroma & Flavour Compounds Sugars Acids ```
31
What 3 qualities must a wine have in order to age well?
Sufficient tannins Sufficient acid and/or alcohol Flavours that will develop in an interesting way
32
What are 3 methods of clarification?
Sedimentation Fining Filtration
33
What is 'racking'?
A process of removing the lees from a wine Once the lees have settled in a deposit the wine is gently pumped to a different vessel. Relies on gravity
34
What is 'fining'?
The addition of a fining agent. | This agent forms bonds with certain wine constituents and causes clumps to appear which can be filtered out
35
What are the 2 types of filtration?
``` Depth filtration (gross lees) Surface/sterile filtration (yeast, bacteria) ```
36
What are 3 important areas that require stabilisation?
Tartrate stabilisation Microbiological stability Oxygen Stability
37
What are tartrate crystals?
Clear (white wine) or purple (red wine) crystals formed due to tartaric acid being less soluble in wine than in grape juice Harmless and flavourless
38
How are tartrate crystals removed prior to bottling?
Chilling wine down to below 0°C for a short time and filtering
39
What wines are not at risk of microbiological contamination?
Fortified wines because of the high level of alcohol
40
How can a winemaker avoid microbiological contamination?
Keep winery equipment completely clean Sterile filter wine Sulfur dioxide
41
How can a winemaker ensure oxygen stability?
Avoiding exposure to oxygen Keeping sulfur dioxide levels topped up Flushing bottles with either CO2 or nitrogen
42
In white winemaking, grapes are crushed, pressed & skins removed before alcoholic fermentation. What other processes can happen before fermentation?
Sort Destem Allow skin contact - few hours Clarification
43
What is the optimum temperature for white wine alcoholic fermentation?
12°C - 22°C
44
When making white wine from aromatic grape varieties what winemaking choices are important to maintain fruit and floral aromas?
Sulfur dioxide monitoring Crushed fruit or whole bunches in the press Clarification prior to fermentation (so fruit flavours not masked by anything in juice) Inert vessel fermentation (no interference with pure fruit character) Very little post fermentation winemaking (MLF avoided, SO2 added) Bottle quickly
45
What are 5 aromatic white grape varieties?
``` Riesling Sauvignon Blanc Muscat Gewurztraminer Torrontés ```
46
What are 2 less aromatic white grape varieties?
Chardonnay | Pinot Gris/Grigio
47
When making white wine from less aromatic grape varieties what winemaking choices are important?
Depends on style they want to produce Crushed fruit or whole bunches in the press Clarification prior to fermentation Fermentation may occur in range of vessels Possible barrel maturation = oxidation MLF or lees contact
48
True or False? Malolactic fermentation is standard practice in red wine making
True
49
In red wine making, what is the purpose of low temperature maceration prior to fermentation?
Referred to as cold maceration or cold soaking | Extracts colour and flavour compounds without tannins
50
What is the optimum temperature for red wine alcoholic fermentation?
20°C - 32°C
51
In red wine making, what is the 'cap'?
A thick mass of pulp and skins that accumulates on the top of fermenting red wine
52
What are 4 cap management techniques?
Punching down Pumping over Rack and return Rotary fermenters
53
In red wine making, what is the purpose of maceration after the fermentation?
Further extraction of tannin, if desirable | Can help create a smoother tannin structure
54
What are the names of the 2 wines that are produced after fermentation?
``` Free run wine Press wine (may be divided into press fractions) ```
55
In red wine making, what is whole bunch fermentation?
Whole bunches of uncrushed grapes are added into the fermentation. Creates an oxygen free environment for the uncrushed fruit Berries create alcohol in their cells without any yeast = intracellular fermentation
56
How does whole bunch fermentation affect the taste of a wine?
A range of distinctive fruity aromas are produced inside the berry which gives wines made in this way unique qualities
57
What are the 3 forms of whole bunch fermentation?
Carbonic maceration Semi-carbonic maceration Whole bunches with crushed fruit
58
What is the process of carbonic maceration?
Only whole uncrushed bunches Put in vats filled with CO2 Intracellular fermentation begins Once alcohol at 2% skins split, juice released Grapes pressed - juice & skins separated Yeast completes fermentation off skins
59
What are the flavour characteristics of a wine that has been produced using carbonic fermentation?
Colour but little tannins from skins Soft, full of fruit Notes of kirsch, banana, bubble gum and cinnamon
60
What is the process of semi-carbonic maceration?
Vats filled with whole bunches (No CO2) Grapes at the bottom crushed under weight and juice released Ambient yeast starts fermentation Vat fills with CO Remaining intact berries undergo carbonic maceration Grapes compressed Yeast completes fermentation off skins
61
What is the process of whole bunch fermentation with crushed fruit?
Whole bunches added to crushed grapes in fermenting vessel No CO2 but largely submerged so kept away from O2 Intracellular fermentation takes place Whole bunches crushed during fermentation as cap is regularly punched down
62
What environmental conditions encourage Noble Rot?
Humid misty morning followed by sunny afternoons in the Autumn
63
How does Noble Rot occur?
Damp conditions in the morning allow rot to form on fully ripened grapes Fungus punctures the grape skin with microscopic filaments leaving little holes Warm sunny afternoons slow rot, and promote water evaporation from the grape
64
What are the flavour characteristics of a wine affected by Noble Rot?
Honey Apricot Citrus Zest Dried fruit aromas
65
Name 4 sweet wines that are produced with Noble Rot affected grapes
Sauternes Tokaji Beerenauslesen Trockenbeerenauslesen
66
What is the name of the fungus responsible for Noble Rot?
``` Botrytis cinerea (Also responsible for Grey Rot) ```
67
What are 6 ways in which the sugar levels in a wine can be increased?
``` Stopping the fermentation Adding a sweetening component Noble Rot Drying grapes on the vine Drying grapes after picking Freezing grapes on the vine ```
68
What are 3 ways of stopping fermentation while sugar is still present?
Fortification Adding a high dose of SO2 Chilling
69
What is 'passerillage'?
Drying grapes on the vine
70
Name an appellation which uses the technique of drying grapes after picking
Recioto della Valpolicella
71
What is the process of making Eiswein?
Healthy grapes are left on vine into Winter With freezing temperatures the water in the grape pulp turns to ice When the grapes are picked and pressed, the ice remains in the press and the sugar content in the juice is increased

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