D1 Winemaking Choices for Different Styles of Wine Flashcards
Overview of major styles of wine and how they are made.
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
Would this style of wine be hand harvested or machine harvested?
Why?
Machine harvested
- Faster than hand harvesting;
- Cheaper than hand harvesting;
- Allows cooler night harvesting;
- Helps keep prices low.
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
What time of day are these grapes transported to the winery?
Why?
Overnight or early morning are optimal
- Cool grapes are less affected by oxidation and microbial spoilage, better for quality, and retain their aromatic fruity style;
- Warm grapes are more at risk of oxidation and microbial spoilage.
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
How are these grapes usually pressed?
Why?
Pneumatic press
- Pneumatic press can handle large press loads;
- Can flush with inert gas to prevent oxidation and microbial spoilage;
- Helps grapes retain aromatic fruity style.
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
Which must clarification choices do winemakers typically employ for this style of wine?
Why?
All methods that speed up clarification, such as flotation, centrifugation, clarifying agents
- Low levels of solids speeds up processing, thereby reducing costs.
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
Is hyperoxidation performed on this style of wine?
Why/why not?
Hyperoxidation is not done
- Would reduce aromatic character of the wine
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
Are these wines typically fermented with ambient yeasts or cultured yeasts?
Why?
Cultured yeasts
- Reliable;
- Help increase aromas to retain aromatic, fruity style;
- Less risk of off-flavors.
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
What vessel do these styles typically ferment in, and at what temperature?
Why?
Stainless steel at cool temperatures, 12–16°C / 54–61°F
- Stainless steel allows temperature control;
- Cool temperatures enhance and retain aromatic compounds.
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
Is malolactic conversion encouraged or avoided?
Why?
Avoided
- Buttery flavors would mask the aromatics and fruity style
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
Does this style typically see lees aging?
Why/why not?
Lees aging is mostly avoided
- Takes time, monitoring, and costs money, which do not help keep costs low
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
Does this style typically see new oak aging?
Why/why not?
No oak aging
- New oak flavors are undesirable for aromatic style of wine;
- Costly.
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
What type of finishing does this wine style typically see (tartrate stabilization, fining, and filtration)?
Why?
This style is typically:
- Tartrate stabilized because consumers will not accept crystals;
- Fined to ensure the wine stays clear and bright;
- Sterile filtered to ensure no faults develop in the bottle.
Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:
How is this style of wine typically packaged?
Why?
Glass bottle, PET, Bag-in-box, Can: all good for immediate consumption.
Screwcap: also good for immediate consumption, retains aromatic, fruity style, low cost, lower risk of cork taint.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
Wines in this style are typically hand harvested or machine harvested?
Why?
Hand harvested
- Allows for initial sorting in the vineyard of only healthy, fully ripe bunches;
- Grapes are picked at optimum ripeness, which is better for quality.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
How are grapes for this style of wine typically transported to the winery?
Why?
Small crates
- To limit damage, minimize crushing and the risk of microbial spoilage or fermentation starting before reaching the winery.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
To what degree are these grapes sorted?
Why?
Initially in the vineyard, then potentially several times on a sorting table, vibrating belt, and/or with an optical sorter
- Eliminates substandard grapes (over-ripe, diseased, moldy, or sun burnt bunches/berries)
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
With what press are these grapes typically pressed?
Why?
Pneumatic or basket press
- Both are gentle and provide low extraction of unwanted phenolics
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
What are the benefits of whole-bunch pressing these grapes?
- Less oxidation, especially if grape bunches are covered with an inert gas;
- Low extraction of tannins;
- Creates a smoother mouthfeel.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
What method of must clarification is typically used?
Why?
Sedimentation
- Involves the least manipulation;
- Solids may increase complexity of aromas and flavors
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
Is hyperoxidation ever carried out on wines of this style?
Why/why not?
Sometimes
- Hyperoxidation will oxidize the compounds which are most prone to oxidation;
- Removes bitter compounds;
- Smoother final wine;
- Less prone to oxidation later on.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
What are the three most common fermentation vessels used for this style of wine, and what benefit does each offer?
-
Barrels
- Deepens color, gives fuller body, and better integrates oak and primary fruit flavors;
-
Neutral containers
- Preserves primary fruit;
-
Concrete eggs
- Often just a portion of the wine is fermented in eggs which gives the winemaker a blending option.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
Why would a winemaker select ambient yeast to ferment their must?
- They’re viewed as “part of the terroir”;
- To promote distinctive aroma and flavor characteristics in the wine.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
Why would a winemaker select cultured yeast to ferment their must?
- Reliability to ferment the must to dryness;
- Selected for their neutrality or for promoting aromatic traits;
- They may help produce a more neutral wine so that the wine showcases more of the oak flavors and characteristics.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
At what temperature is this style of wine typically fermented?
Why?
Moderate temperature: 17-25°C / 63-77°F
- 20°C / 68°F to retain fruitiness but avoid low-temperature esters;
- 25°C / 77°F to avoid low-temperature esters and to promote savory notes and added complexity.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
Why would a winemaker chose to avoid malo, do partial malo, or encourage full malo on wines of this style?
If avoiding malo – to retain primary fruit aromas;
If partial malo – to create blending options for the final wine;
If full malo – to create a less fruity, buttery, lower acid wine.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
What are the vessel options for maturation for this style of wine?
-
Small oak barrels
- mildly oxidative notes along with flavors of wood (vanilla, spice)
-
Large barrels or stainless steel
- neutral containers allows integration of flavors;
- offers best expression of primary fruit flavors.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
What are the benefits of lees stirring on this style of wine?
- Adds body;
- Adds aromas and complexity;
- Reduces the risk of reductive compounds forming.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
What type of finishing can this wine style typically see (tartrate stabilization, fining, and filtration)?
Why?
- Tartrate stabilization typically done via cold stabilization
- least manipulation on the wine;
- Sedimentation
- winemaker can avoid fining and filtering;
- enables little intervention;
- Fining
- if done, provides a clear, bright wine;
- Sterile filtration
- if done, decreases risk of faults developing in bottle.
Premium Small-Volume Dry White Wine from a Neutral Grape Variety:
What sort of packaging does this style of wine generally see?
Glass bottles with natural corks, technical corks, or glass stoppers (and the rare few with screwcaps)
- These maintain style and quality, and offer the possibility of further aging in the bottle.
Inexpensive, High-Volume Dry Red Wine:
Are the grapes for this style of wine typically hand harvested or machine harvested?
Why?
Machine harvested
- Faster;
- Cheaper, especially for large vineyards;
- Allows for night harvesting.
Inexpensive, High-Volume Dry Red Wine:
What time of day are these grapes transported to the winery?
Why?
Overnight or early morning are optimal
- Cool grapes are less affected by oxidation and microbial spoilage, better for quality, and retain their primary fruit aromas;
- Warm grapes are more at risk of oxidation and microbial spoilage.
Inexpensive, High-Volume Dry Red Wine:
Grapes for this style of wine are heavily sorted (in the vineyard, on the sorting table, etc.) or do they see limited sorting (MOGs only)?
Why?
Limited sorting (MOGs only)
- Helps keep costs low
Inexpensive, High-Volume Dry Red Wine:
What fermentation options do winemakers have for this style of wine?
-
Crushed fruit fermentation
- if doing this, usually don’t cold macerate as it slows down processing;
-
Carbonic maceration or Semi-carbonic maceration
- to make fruity wines with low tannin for early release and consumption.
Inexpensive, High-Volume Dry Red Wine:
What are the two techniques winemakers can use if employing extraction using heat?
- Flash détente
- Thermovinification
- Both quickly extract color and low levels of tannin;
- Wine can be vinified quickly like a white wine and be released for early sale and consumption.
Inexpensive, High-Volume Dry Red Wine:
Does this style of wine typically use ambient yeasts or cultured yeasts for fermentation?
Why?
Cultured yeasts
- Reliable;
- Help enhance aromas and flavors and retain fruity style;
- Reduce risk of off-flavors.
Inexpensive, High-Volume Dry Red Wine:
What vessel does this style typically ferment in, and at what temperature?
Why?
Stainless steel at cool temperatures (for reds), 17–25°C / 63–77°F
- Stainless steel allows temperature control;
- These temperatures warm enough to extract flavor and tannin…;
- …Yet are cool enough to enhance and retain fruity, aromatic compounds.
Inexpensive, High-Volume Dry Red Wine:
What are three best ways to manage the caps for wines of this style?
Why?
-
Pump overs
- desired color and tannin extraction controlled by winemaker, plus helps retain fruity style;
-
Punch downs
- desired color and tannin extraction controlled by winemaker, plus helps retain fruity style;
-
Rotary fermenters
- entire tank can be mechanized: it rotates and internal blades break up the cap.
Inexpensive, High-Volume Dry Red Wine:
Does malolactic conversion routinely happen or is it avoided for this style of wine?
Why?
Routinely happens
- Final wine is smoother, softer, and has better microbial stability;
- If malo occurs during alcoholic fermentation, the wine can be processed quicker, freeing up tank space and getting it to market sooner.
Inexpensive, High-Volume Dry Red Wine:
Is post-fermentation maceration usually carried out for this style of wine?
Why/why not?
If it does happen it’s only 3-5 days; otherwise it’s not usually carried out
- Takes up time and space
Inexpensive, High-Volume Dry Red Wine:
Which press is typically used for this style of wine?
Why?
Pneumatic press
- Can handle large press loads;
- If pressed during fermentation, wine produced has less tannin.
Inexpensive, High-Volume Dry Red Wine:
Are wines of this style typically blended or are they kept as single lot/vineyard/grape variety?
Why?
Typically blended
- Maximizes volume of wine to sell;
- Achieves continuity of style.
Inexpensive, High-Volume Dry Red Wine:
What maturation options do winemakers usually employ for this style of wine?
Why?
-
Stored in neutral containers for 3-4 months
- retains fruity style;
- able to release wine quickly to market;
-
Use oak alternatives
- cheaper than using oak barrels while adding additional oak flavors.
Inexpensive, High-Volume Dry Red Wine:
How are wines of this style typically finished (are they tartrate stabilized, fined, or filtered)?
Why?
These wines are typically:
-
Tartrate stabilized using contact process or metatartaric acid
- consumers won’t tolerate crystals in the wine;
-
Fined
- ensures clear and bright final wine;
-
Sterile filtered
- decreases risk of faults developing in the bottle.
Inexpensive, High-Volume Dry Red Wine:
What packaging is typically used for this style of wine?
Why?
-
Glass bottle, PET, bag-in-box, can
- Wine is ready for immediate consumption;
-
Screwcap, agglomerate cork or molded closure
- Inexpensive options that reduce risk of cork taint;
- help retain a fruity style.
Premium, Small-Volume Dry Red Wine for Bottle Aging:
Are these styles of wine typically hand harvested or machine harvested?
Why?
Hand harvested
- Allows for initial sorting in the vineyard of only healthy, fully ripe bunches;
- Grapes are picked at optimum ripeness, which is better for quality.
Premium, Small-Volume Dry Red Wine for Bottle Aging:
How are grapes for this style of wine typically transported to the winery?
Why?
Small crates
- To limit damage, minimize crushing and the risk of microbial spoilage or fermentation starting before reaching the winery.
Premium, Small-Volume Dry Red Wine for Bottle Aging:
To what degree are these grapes sorted?
Why?
Initially in the vineyard, then potentially several times on a sorting table, vibrating belt, and/or with an optical sorter
- Eliminates substandard grapes (over-ripe, diseased, moldy, or sun burnt bunches/berries)
Premium, Small-Volume Dry Red Wine for Bottle Aging:
What fermentation options do winemakers have for this style of wine?
-
Crushed fruit fermentation
- Cold maceration optional to promote color and aroma extraction with minimal tannin, which is good for grapes low in anthocyanin;
-
Whole bunch or whole berry fermentation
- Whole bunches add some tannins and spicy/herbal flavors, adding complexity;
- Whole bunches + berries can add a vibrant, fresh fruit character
Premium, Small-Volume Dry Red Wine for Bottle Aging:
What are the fermentation vessel options for wine made in this style?
Why is each used?
-
Stainless steel
- neutral (doesn’t add any flavor);
-
Concrete
- neutral (doesn’t add any flavor);
-
Oak
- rounded mouthfeel;
- better integration of oak flavors.
Premium, Small-Volume Dry Red Wine for Bottle Aging:
What types of yeasts are used for wines made in this style?
Why is each used?
-
Ambient yeasts
- They’re viewed as “part of the terroir”;
- They promote distinctive aroma and flavor characteristics in the wine;
-
Cultured yeasts
- selected for their neutrality or for promoting fruity traits;
- reliable ferments to dryness;
- Some can promote certain selected aroma/flavor characteristics.
Premium, Small-Volume Dry Red Wine for Bottle Aging:
What is the usual fermentation temperature range for wines made in this style?
Why?
Relatively high temperatures, 30°C / 86°F
Higher temperatures promote extraction, deeper color, more flavor, and more tannins.
Premium, Small-Volume Dry Red Wine for Bottle Aging:
What are three preferred ways to manage the caps for wines of this style?
Why?
-
Pump overs
- gentle, plus desired color and tannin extraction controlled by winemaker;
-
Punch downs
- desired color and tannin extraction controlled by winemaker;
-
Rack and return
- more extraction
Winemakers decide the mix, frequency, and timing of each to achieve their desired style.
Premium, Small-Volume Dry Red Wine for Bottle Aging:
Which press or presses are typically used for wines of this style?
Why?
Pneumatic or basket press
- Both are gentle;
- Pressed wines give blending options later on.
Premium, Small-Volume Dry Red Wine for Bottle Aging:
Why are most red wines of this style aged in small oak barrels?
Promote slow, gradual exposure to oxygen which increases complexity;
- if the barrels are new, oak compounds add additional flavors.
Premium, Small-Volume Dry Red Wine for Bottle Aging:
How are wines made in this style typically finished (tartrate stabilization, fining, filtering)?
Why?
-
Tartrate stabilization
- consumers may not tolerate crystals;
- if done, wine is typically cold stabilized;
-
Sedimentation if the wine is not sufficiently clear from time in barrel
- least intervention;
- may want to avoid fining and filtering;
- clarifies wine and retains quality and style;
-
Option to Fine
- ensures final wine stays clear and bright;
-
Option to Sterile filter
- avoids risking faults developing later in the bottle.
Premium, Small-Volume Dry Red Wine for Bottle Aging:
What packaging is typically used for wines made in this style?
Why?
Glass bottle with high quality cork or alternate-cork closures
- Maintains style and quality;
- Wine can potentially further age in the bottle.
