Errors 12/28 Flashcards

Question

Eutypa Dieback

Answer 1

Affect permanent wood

Answer 2

Add SO2 if not in vineyard | Individually checked on sorting table if top quality wine

Answer 3

Oak Staves, tannin powder, stems, bleeding

Answer 4

Not less than 5C

Answer 5

Encourage: heat, no SO2 Discourage: SO2, filtering, cool temp

Answer 6

Unripe: unpleasant and herbaceous aromas Rot: Taints taste, decreases color

Answer 7

Unless careful fresh fruit decreased and remaining flavors muddled

Answer 8

Add Tannin, flavor, stabilize color

Answer 9

Help yeast grow | If not enough, stinky reductive aromas

Answer 10

Draw off skin, continue to ferment

Answer 11

Press, continue fermentation with yeasts. Extracts color but not tannin.

Answer 12

Destemmed but not crushed before fermentation. Element of carbonic maceration at same time as fermentation; Traditional in Rioja, common in spain.

Answer 13

less tannic, fruitier, well colored

Answer 14

Drawing Off, Bleeding, Direct Pressing, Blending

Answer 15

Crushed and Pressed same as white, extract little color; careful not to extract too much tannin, most delicately colored roses

Answer 16

Not permitted in EU outside of Champagne | Some inexpensive new world

Answer 17

Aromatic varietals increase flavor | Most free run drawn off then press remaining mass

Answer 18

Can last several months; usually just few weeks

Answer 19

Small barrels usually small enough to dissipate heat and housed in cool cellars; but still at higher end of range

Answer 20

Interrupting fermentation, Concentrating Sugars, Adding Sweetners

Answer 21

Fortification: kill yeasts, alter structure and balance Filtration: SO2 or chill; vital no yeast contact after

Answer 22

Countries like Germany make medium sweet wines. Sterile product; Filtered before fermentation or dosed with SO2 Added to dry wines when ready to bottle.

Answer 23

Often for light sweetness in high volume NW brands | Pure sugar solution extracted from grape juice.

Answer 24

Dry, warm conditions otherwise rot. Wines made every year have a % of passerillage Overripe (dried, tropical), richly textured

Answer 25

PX, Passito Dry and warm; remove rotten as can spread. Raisin quality

Answer 26

Very pure varietal character

Answer 27

water, alcohol, color, acid, flavor, tannin (some wine) Determine clarity, stability, and ability to benefit from maturation Most abundant: water and ethanol, mixed with other alcohols, and other components dissolved or suspended in solution

Answer 28

Dead yeast and grape fragments; Make wine cloudy Gross lees and fine lees

Answer 29

So small so not cloudy and gravity doesn't make them fall out Contribute to texture and flavor Tannin and color=most important Amino acids and proteins (smallest fragments of yeast and grape cells); present prior to maturation but usually removed later

Answer 30

Sufficient tannin, acidity, alcohol, and fruit extracts that yield interesting flavors

Answer 31

Bottle after few months from inert vessels. Inexpensive reds and white Premium NZ SB rarely benefit from oak or SO2; store in vessels similar to cali white zin

Answer 32

Add components like tannin and toasty oak from new oak Slow, gentle oxidation, yield complexity and character; help stabilize and soften tannin Some components may react; change wine; some colloids and solutes can create particles that fall out (can lose tanning and acid like this)

Answer 33

Flavor and textural roundness Likely by hand if barrel fermented; Mechanical in stainless

Answer 34

Chard complex fruit and subtle oak: several locations range of ripeness ferment seperately: new barrel (maximum oak flavor and integration), old barrel (oxidative without much oak), inert vessels Different types of oak and toasting levels Different batches with different yeasts Some MLF blocked Blend in component from older year )developed depth) or from newly-fermented, unmatured (add freshness)

Answer 35

Without can't separate best or create different wines from similar base Can isolate problem in one parcel not affect larger volume Consistent style and sufficient quantity to meet demand

Answer 36

Remove large sediment (dead yeast and grape skins) | Colloids that may create haze or sediment once bottled.

Answer 37

After fermentation, pump off gross lees (racking) Repeated racking during maturation can improve clarity Can accelerate with centrifuge but risk harmful O2 dissolve.

Answer 38

Encourage smallest non-colloids to clump; also to remove colloids that may create haze or sediment after bottling; Can be used to alter flavor and character Colloids electrostatic (tannin - protein +)

Answer 39

Against oxidative taint Classified growth Bordeaux remove astringent tannin without taking away desirable flavor components with egg whites

Answer 40

Kieselguhr | Cellulose fiber sheets

Answer 41

Rapidly remove gross lees; usually filter before bottle to remove small suspended particles Some believe alter character especially texture

Answer 42

See Diagram

Answer 43

hill below freezing for short period; accelerate with potassium bitartrate and remove with filter. Must fine first as some unstable colloids prevent crystal formation

Answer 44

yeast, acetic acid bacteria, lactic acid bacteria can spol if fermentation after packaging Fortified only one not at risk.

Answer 45

fermented to dryness, undergone MLF, high acid, minimum O2 contact; alcohol, acid, and lack of nutrients struggle to survive

Answer 46

No MLF as well as low to moderate alcohol, low acid, little residual

Answer 47

Asceptic or Sterile Bottling Surface filter; then equipment that's been sterilized; all quality levels, and packaging types

Answer 48

Pasteurizing; heat wine; suitable only for inexpensive; damage flavor

Answer 49

Excess dissolved or enter through packaging SO2, minimize exposure Anaerobic packaging and bottling after flushing with n2 or Co2

Answer 50

Must allow for maturation if intended Wines evolve with inert, but not clear how it differs Best may vary with wine; when intended for consumption, consumer preference

Answer 51

Winemaker knows how mature, consumer prefers | Small amount of O2, but imperfections may allow travel between cork and neck, desirability and role unknown.

Answer 52

Popular for wines within a year; don't protect against o2 well, can harm flavors

Answer 53

``` White producers in NZ and Aus champion Don't taint, impermeable. Preserve fruit longer than cork Debate on aging Some permit some o2 transfer Acceptance v aries but increasing ```

Answer 54

not smell and taste as should, usually less than amount of time in supply chain