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D1 (Condensed) > Common Elements in Winemaking and Maturation > Flashcards

Common Elements in Winemaking and Maturation Flashcards

1
Q

Do wines protected from oxygen during winemaking benefit from oxygen at maturation?

A

No

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2
Q

Oxygen free maturation vessels

A

Inert airtight stainless steel tanks

Cement vats lined with epoxy resin

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3
Q

Oxygen friendly maturation vessel

A

Wooden (oak)

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4
Q

Oxygen effect on wine

A

Soften tannins

Flavor complexity

Primary flavors to tertiary

Red wines get paler and more brown

White wines get deeper and more orange

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5
Q

Typical max barrique aging

A

2 years

High oxygen to wine ratio means wines can’t be kept in barrique for long

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6
Q

Deliberatly oxidized wines

A

Oloroso sherry

Tawny port

Rutherglen Muscat

Container not completely full

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7
Q

Functions of Sulfur Dioxide

A

Antiseptic

Antioxidant

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8
Q

Bound SO2

A

Sulfur dioxide that has protected grapes or wine from oxygen

Loses protective effect

Must be topped up

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9
Q

Antiseptic effect SO2

A

Kills many unwanted bacteria

Saccaromyces Cerevisae is resistant to SO2

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10
Q

Oak tannin effect on wine

A

Adds structure

Increases textural complexity

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11
Q

Oak vessel considerations

A

Species and origin

Size

Production

Age

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12
Q

Oak species and origins

A

Most are European or America/European oak has broadly same characteristics

France considered best

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13
Q

Oak size

A

Smaller barrels have greater effect on wine

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14
Q

Piece

A

228 liter oak barrel

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15
Q

Oak barrel production

A

Toasting is biggest influence

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16
Q

Toasting

A

Temperature and length of heat exposure

Determines level of sweet spice and toast oak gives

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17
Q

Oak age

A

More use = less effect of toasting

4th usage imparts little to no flavor or tannin

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18
Q

Oak alternatives

A

Staves

Chips

Micro oxygenation

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19
Q

Benefits of stainless steel vessels

A

Easy to clean

Made in any shape or size

Can incorporate temperature control

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20
Q

Stainless steel temperature control

A

Sleeves on outside

Internal coils with hot liquid

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21
Q

Free run juice

A

Juice liberated from crushing

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22
Q

Crushing

A

Breaks skins

Liberates free run juice

Doesn’t damage seeds

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23
Q

Damaged seed problems

A

Release bitter oils and tannins

May make wine astringent and bitter

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24
Q

Pressing

A

Separates liquids and solids

Pre fermentation for whites

After fermentation for reds

Avoid seed damage

25
Q

Basket press

A

Vertical

Pressure from plate lowered with a screw or lever

Particularly popular in Champagne

26
Q

Benefit of pneumatic press

A

Apply pressure over large area in a controllable way

27
Q

Fractions

A

Different pressings

First are different from later

28
Q

RCGM

A

Rectified Concentrated Grape Must

Used to enrich must weight

Either before or during fermentation

29
Q

Enrichment risks

A

Creates overly hard and thin wine due to imbalance

30
Q

Chaptalization

A

Enrichment from sources other than grapes (beet sugar)

31
Q

Acidification

A

Increase of acid

Usually through addition of tartaric acid powder

Permitted in warm Europe regions

Common in other warm or hot regions

32
Q

Deacidification

A

Usually in cooler climates

Addition of an alkali

33
Q

Fermentation

A

Conversion of sugar into alcohol and CO2

Produces heat and flavor compounds

34
Q

Minimum alcoholic fermentation temp

A

5 C

35
Q

Alcoholic fermentation stops

A

Yeast run out of nutrients

> 35 C

Excessive sugar levels

36
Q

Fermentation control methods

A

Yeast

Temperature

37
Q

Yeast options

A

Ambient

Cultured

38
Q

Ambient yeast considerations

A

Adds complexity

Winemaker can’t control which yeasts are present

Some variation = unsuitable for high volume production

39
Q

Cultured yeast considerations

A

Controllable

Consistent flavors

Some believe they reduce complexity

40
Q

Lower temperature considerations (winemaking)

A

Reduces volatile aroma (floral) loss

Can encourage fruity flavors in whites

41
Q

Higher temperature considerations (winemaking)

A

Necessary for color and tannin extraction from black grapes

42
Q

Can pumping over release excess heat?

A

Yes

43
Q

Malolactic Fermentation

A

Usually once alcoholic fermentation done

Caused by lactic acid bateria

Converts malic (apples) to lactic (milk)

44
Q

MLF byproducts

A

Buttery flavors

CO2

45
Q

MLF encouragement

A

Raising temps

Not adding SO2 after alcoholic fermentation

46
Q

MLF discouragement

A

Cool temps/Add SO2

Filter out lactic acid bacteria

47
Q

Gross lees

A

Large sediment that forms hours after fermentation

Can lead to unpleasant aromas

48
Q

Blending timing

A

Usually after fermentation or during maturation

49
Q

Clarification methods

A

Sedimentation

Fining

Filtration

50
Q

Filtration methods

A

Depth

Surface

51
Q

Depth filtration

A

Wine passes through thick material

Solids captured in filter

Good for very cloudy wines and gross lees

52
Q

Surface filtration

A

Very fine sieve

Expensive and clogs easily

Generally used after depth

53
Q

Sterile filtration

A

Surface filters that can catch yeast and bateria

54
Q

Stabilization areas

A

Tartrate

Microbiological

Oxygen

55
Q

Tartrate stabilization

A

Cold stabilization

Wine below 0C for short period

Tartrate crystals filtered out

56
Q

High microbiological risk wines

A

No MLF

Low to medium alcohol

Low acidity

Low RS

57
Q

Microbiological risk handling

A

Fortified

High acidity

Careful handling

SO2

Sterile filtration

58
Q

Oxygen stability techniques

A

SO2

Avoid oxygen exposure

Flush bottles with CO2 or nitrogen

D1 (Condensed) (8 decks)

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