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CAPS - Methods of Wine Production > Class 4: From Barrel to Bottle, Sweet and Fortified Wine Production > Flashcards

Class 4: From Barrel to Bottle, Sweet and Fortified Wine Production Flashcards

HOST 9111 - Methods of Wine Production

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1
Q

What happens in the vineyard during Pre-Harvest Prep?

A
  • Scan for fungi or insect pests
  • Continue spray regime
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2
Q

What happens to berries during Pre-Harvest Prep?

A
  • Sample regularly
  • Test brix, acid and nitrogen
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3
Q

What happens at the winery during Pre-Harvest Prep?

A
  • Prepare equipment
  • Stock lab materials and supplies
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4
Q

What does winemaker measure in grapes?

A
  1. Acidity levels
  2. Brix
  3. Nitrogen
    4.
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5
Q

When are grapes analyzed?

A

Before, during and after harvest

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6
Q

What is élevage?

A

The maturation and ageing process post alcoholic fermentation.

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7
Q

What is the maturation period?

A

Starts in winery and carries on in bottle with the consumer.

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8
Q

What kinds of vessels can be used for élevage?

A

All kinds
Vessels for fermentation and élevage can be different

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9
Q

What styles of wine is élevage used for?

A

All styles

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10
Q

How long does élevage last for?

A

Can be short of long, depending on style and colour

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11
Q

When can MLC occur?

A

Before or during élevage

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12
Q

What happens during élevage?

A
  1. Floral fruity to savoury, earthy and herbal
  2. Colours shifts
  3. Tannins soften, astringency fades
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13
Q

What are ideal storage conditions?

A

Cool
Consistent in temperature, Slightly humid

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14
Q

What factors impact wine during élevage?

A
  1. Ageing vessel: size and material
  2. Lees management (fine lees, use and frequency of bâtonnage)
  3. Racking (frequency; high O2 exposure)
  4. Topping protocols
  5. Sulfur additions
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15
Q

What role does oxygen play during élevage?

A

Amount of exposure can have huge impact on final wine.

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16
Q

Name 3 types of ageing vessels.

A
  1. Concrete
  2. Oak
  3. Stainless steel
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17
Q

Describe the impact concrete vessels have on élevage.

A
  1. Greatly limits oxygen
  2. Thermal stability
  3. Oval shapes = automatic lees stirring
  4. Easy to clean
  5. Eco friendly
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18
Q

Describe the impact oak vessels have on élevage.

A
  1. Slow oxygen ingress
  2. Can contribute flavour and tannin
  3. Traditional; luxury
  4. Can allow lees contact - control amount with bâtonnage
  5. Hard to clean
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19
Q

Describe the impact stainless steel vessels have on élevage.

A
  1. Oxygen tight
  2. Temperature control
  3. Any size
  4. No flavour / texture
  5. Allows lees contact but limits suspension
  6. Easy to clean
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20
Q

What are the pros of bâtonnage?

A

Introduces some oxygen
Flavour / texture
Lees can scavenge excess oxygen

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21
Q

What are the cons of bâtonnage?

A

Can introduce too much O2
Can form unwanted aromas if starved of oxygen
Can over-soften

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22
Q

What are the pros of resting on lees (no bâtonnage)

A

Less O2 introduced
Can still protect from excess oxygen
Some flavour
Not too much texture

23
Q

What are the cons of resting on lees (no bâtonnage)

A

Lees can produce off-aromas if not enough O2
Solve by racking (removing) less and adding back

24
Q

What is racking?

A

Moving wine from one vessel to another

25
Q

What does racking do to aromas?

A

Manages oxygen exposure which in turn influences development of sulfur-based aromatics

26
Q

What does oxygen do to the winemaking process?

A

Moves wine off its solids
Preparation for blending and bottling

27
Q

Can racking be done reductively?

A

Yes.
Inert gas injected into the sealed container
Pressure pushed liquid out

28
Q

What is the headspace at the top of the barrel called?

A

Ullage

29
Q

What is topping?

A

Adding wine saved in SS to wooden barrel to replace any wine that has evaporated out

30
Q

Why is topping important?

A

As wine evaporates out of the barrel, the wine is exposed to more oxygen in the increasing large ullage

Topping up the barrels reduces the ullage and oxygen exposure

31
Q

Does topping expose the wine to oxygen?

A

Yes.
Removing bung to top up the barrel exposes the wine to more oxygen

Choice: more O2 by allowing wine to evaporate, or more O2 when topping up?

32
Q

What does sulfur do?

A

Protects the wine form bacterial spoilage, oxygen and yeast-based organisems

33
Q

What form of SO2 protects wine

A

Molecular SO2
(part of the “free” SO2)

34
Q

How does pH affect SO2 usage?

A

As wine becomes less acidic (higher pH), more SO2 needed

35
Q

What does oxidation do to SO2?

A

Free SO2 decreases slowly in bottle over time

36
Q

What works better against bacteria - yeast of SO2?

A

SO2 more effective against bacteria than yeast

37
Q

What does SO2 do to anthocyanins and tannin?

A

SO2 bonds with tannin and affects perception

38
Q

What is assemblage?

A

Brings together the harvest
Combines the wine in a single location in anticipation of bottling

39
Q

What are the steps in assemblage?

A
  1. Each barrel sampled
  2. Wine from selected barrels are racked, then sent to blending tanks
  3. Wine is bottled
40
Q

What are the financial implications regarding assemblage?

A

Not all barrels will produce a good wine
These wines are:
* Bottled under a declassied label or put in cheaper bottles in the house’s line
* Sell it as bulk wine

41
Q

What is a fining agent?

A

Fining agents bind to specific types of proteins and form clumps with precipitate to bottom of the barrel

42
Q

What does fining do?

A

Fining assists in clarifying the final wine
Aids stability of wine in the bottle
Remove excess, bitter tannins

43
Q

What happens if too much fining agent is used?

A

Too much fining will strip away character

44
Q

What are some common fining agents?

A
  1. Bentonite
  2. Clay
  3. Isinglass
  4. Albumin
  5. Gelatin
  6. Casein
45
Q

Sometimes a ferment may struggle or be reductive in a negative way. This can produce off-smells. What will remove it?

A

Copper fining

46
Q

What does filtration do?

A

Physical filters remove larger particles and unwanted microbes and yeasts

Clarify wine

47
Q

What are the 2 big categories of filters?

A
  1. Depth filters
  2. Absolute filters
48
Q

Describe depth filtration

A

Pads filled with diatomaceous earth (kieselguhr) filter larger particles out

“Depth” meaning the particles pass through a very thick filter and the particles are filtered out in the “depths” of the filter

49
Q

Describe surface or absolute filtration

A

Screen filters with a set pore size
Everything larger than the pore cannot pass and remains on the “suface” of the filter

Sterile filtration: absolute filtration where everything is filtered out (10 microns)

49
Q

What is cold stabilization?

A

Chilling the wine to precipitate tartrates and rack them out

50
Q

How is microbial stability achieved?

A

Addition of a fining agent that inhibits the growth of microbes and yeast.
SO2 is most effective and versatile

51
Q

How is most high-end wine bottled?

A

In bottles
Gold standard
Inert, durable

52
Q

Name 4 other ways to package wine.

A
  1. Tetrapak
  2. Beg wine
  3. Wine keg
  4. Cans

CAPS - Methods of Wine Production (6 decks)

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