Common element in Winemaking Flashcards

1
Q

COMMON ELEMENT - Grape constituent

A

Stem/stalks: tannins

Skin: colour, tannin, flavour

Bloom (waxy surface): natural yeast

Pulp or flesh: water, sugar, acid

Seeds: tannins, bitter oil

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2
Q

COMMON ELEMENT - Oxygen

A

in winemaking: a fruit driven wine will reduce the contact with oxygen (anaerobic winemaking) by adding carbon dioxide in winery and piking the grapes at night.

in maturation:
- fruit driven wines will continue to mature in stainless steel, completely full (No oxygen)
- wine matured aerobically are store in oak. this helps soften the tannins and gives more complexity to the flavour.

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3
Q

COMMON ELEMENT - Sulfur Dioxide SO2

A

It act as an antioxidant and an antiseptic, protects freshly harvested grapes from bacteria.

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4
Q

GRAPE PROCESSING - grape reception

A

Grapes is checked to eliminate unripe or rotten grape

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5
Q

GRAPE PROCESSING - Destemming and crushing

A

Are both optional process.
Crushing should not involve the seeds as they are quite bitter
Crushing means that the grape juice and skins would already start to macerate. Cold maceration extract more flavour and colour.

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6
Q

GRAPE PROCESSING - Pressing

A

Separates liquid from solid.
Wine presses are vertical baskets or
Pneumatic presses (rubber horizontal tube, stainless steel cylinder) closed tank (no oxygen)

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7
Q

Sugar and Alcohol

A

Rectified Concentrated Grape Must can be added in cooler climates condition where sugar may be insufficient.
This will also increase the level of alcohol in the final wine because there is more sugar available for the yeast to turn to alcohol.

Sugar can be also added from sugar beets, a process called chaptalisation.

Another option is to remove water from the juice, which concentrate the sugar and can lead to a wine that is higher in alcohol

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8
Q

Acidification

A

Add tartaric acid in powder form.

Deacidification
add alkali (chemical opposite of an acid)

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9
Q

FERMENTATION - Alcoholic fermentation

A

Converts sugar in alcohol and CO2, trough the action of yeast

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10
Q

Yeast

A

There are ambient yeast and cultured yeast (can be add to the must)

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11
Q

Temperature

A

Lower temperature for white wines avoid the loss of aromas and floral characteristics.

Higher temperatures are necessary for the extraction of colour and tannins from black grape skins.

Excess heat can be prevent by pumping over, punching down

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12
Q

Malolactic fermentation MLF

A

Once the alcoholic fermentation has finished, this fermentation is carried out by lactic acid bacteria.
They convert the tart malic acid into softer lactic acid.

it may be encouraged by raising the temperature of the wine and by not adding SO2 after the alcoholic fermentation.

MLF reduces acidity, creates a buttery flavour and creamy texture.

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13
Q

PRE BOTTLING MATURATION AND BLENDING - Lees

A

After fermentation, dead yeast cells fall at the bottom of the fermentation vessel. White wine can be kept in contact with lees during pre-bottling maturation in order to add extra flavour and richer texture.

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14
Q

Pre bottling maturation

A

To survive maturation a wine needs sufficient level of tannins, acidity and or alcohol, and they must have flavour that will develop in an interesting way.

Primary fruit aroma are retain by bottling the wine after just few months.

the maturation affect flavour by adding oak flavour or by allowing oxidation to take place

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15
Q

Blending

A

It can be use to improve balance and consistency

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16
Q

Balance

A

Free run wine may be blended with press wine to increase the tannins in the final product

17
Q

CLARIFICATION - Sedimentation

A

Racking process - The wine can be pumped into a different vessel leaving the sediment behind

18
Q

Fining

A

Hazes or deposit are removed by adding a fining agent.
The clumps formed will then be removed by filtering

19
Q

Filtration

A

Depth filtration - The filters are made of thick layer of material
Surface filtration - Very fine sieves are used

20
Q

STABILISATION

A

Tartrate stability - Tartaric acid appear as crystals, harmless and flavorless. Can formed with cool temperature during the maturation process.
Removed with filtration

Microbiological stability - Different forms of bacteria and yeast can spoil a wine.
Clean materials are the key

Oxigen stability - In excess, oxygen can oxidise the wine.
It can be minimise by adding SO2.

21
Q

PACKAGING

A

Cork - it allows small amount of oxygen to gradually enter the bottle, helps develop tertiary aromas.

Synthetic cork - Made from plastic, made for early drinking wines

Screw caps - They don’t taint the wine, preserve the fruit flavour.

22
Q

Post bottling maturation

A

Any ageing should be in cool dark place (10-15C) , lying on the side so that the cork remain moist.