D1 Etc

Question 1

“Cool” ferment temp range

Answer 1

12-16C

Fresh fruity white and rosé

Question 2

Effect of cool ferment temps (12-16C)

Answer 2

Promote production and retention of fruity esters

Question 3

Mid range ferment temp

Answer 3

17-25C

Easy drinking red (fruity, low tannin)
Less fruity whites
Barrel fermented whites

Question 4

Warm ferment temp

Answer 4

26-32C

Reds with pronounced flavour and high tannin
Max extraction of colour and tannin, can lose fruity flavours

Question 5

Conditions for malo (temp, pH, SO2)

Answer 5

18-22c
Moderate ph (3.3-3.5)
Low total SO2

Question 6

How to start malo

Answer 6

18-22C, moderate pH, low SO2

Or

Inoculate with cultured lactic acid bacteria

Question 7

Block malo how?

Answer 7

Below 15C
Low pH
Moderate SO2

Or

Add lysozyme (enzyme that kills lactic acid bacteria)
Move the batch somewhere else in winery
Filter out lactic acid bacteria

Question 8

What can malo do to flavour?

Answer 8

Slight loss of fruit
Addition of butter (nb white wines)
Increase in VA

Question 9

Vanillin

Answer 9

Found in European (French) and American oak
Gives vanilla flavours

Question 10

Lactones

Answer 10

Found in American oak
Gives coconut aromas

Question 11

More tannin in European or American oak?

Answer 11

European

Question 12

Why American oak cheaper?

Answer 12

Can be sawn (vs split) - get more barrels from same amount
Grows quicker than Europea