Common Elements In Winemaking And Maturation

Question 1

Malolactic Fermentation

Answer 1

Malolactic fermentation usually takes place once the alcoholic Fermentation has finished, and I carried out by lactic acid bacteria. They convert the tart malic grape acid (also found in apples) into the softer lactic acids (also glfound in milk). MLF softens and reduces acidity, as well as creating buttery flavours and producing CO2. MLF may be encouraged by raising the temperature of the wine and by not adding SO2 after the alcoholic fermentation. It can be avoided through storage at cool temperatures, the use of SO2, or by filtering out the bacteria.

Question 2

Lees

Answer 2

Directly after fermentation, wine can appear cloudy due to the presence of dead yeast cells and grape fragments. These suspended particles are usually heavy enough to fall to the bottom of the fermentation or storage vessel within a matter of hours. The sediment that forms is known as the gross lees and, of not removed, it can cause unpleasant aromas to develop in the wine. Smaller particles may settle more slowly. These are known as the fine lees and they are often removed gradually through the wine maturation process.

Question 3

3 Ways of Rose Winemaking

Answer 3

1. Direct Pressing: The black grapes are crushed and pressed in the same way as in white wine productions. This extracts a little colour from the skin but care has to be taken care not to extract too much tannin.
   - > This method often produces the most delicately coloured Rose wine.
2. Short Maceration: Black grapes are crushed and allowed to macerate to extract flavour and colour. The duration of the maceration will depend on how much colour and tannin the winemaker wants to extract from the grape skins. This maceration may or may not extend into the start of fermentation. The free run juice will then be drained off the skins and fermented at cool temperatures as if it were a white wine.
3. Blending: A small quantity of red wine is added to a white wine to produce a rose. This is not permitted in the EU with exception of rose champagne, but some fruity, inexpensive New World rose wines are made in this way.

Question 4

Top-quality red Bordeaux is aged in ______ oak barriques of _____ litres. In the finest chateaux, all wine may be put into _____ casks.

Answer 4

Small
225
New

Question 5

How is Valpolicella Ripasso made?

Answer 5

By adding unpressed grape skins to a wine that has already finished fermenting.

Question 6

Explain racking

Answer 6

To remove wine from its sediment