Essay Questions Flashcards
The Barbera grape variety is characterized by high acidity, and often also by high alcohol. Imagine that at the harvest you have these analytical data: pH - 3.05, TA - 9.0 (as tartaric acid), potential alcohol content is 14.5%. How would you manage AF, MLF, and aging with the aim to produce a full bodied red wine, to be released on the market 2-3 years after the harvest and having good aging potential?
The spoilage yeast Brettanomyces is a main issue for wine producers. Which are its main dangerous metabolites and how to manage Brett presence in the winery?
The main dangerous metabolites are volatile phenols (Ethyl-phenols) These are brought about by Brett species of yeast and only these yeasts can form ethy-phenols. Ways in which we can mange Brett presence in the winery is to practice better hygiene. It usually develops in the bottom of tanks and barrels. It can remain if proper cleaning and disinfection of barrels is not carried out. For the wine we can use SO2 for cleaning. We can avoid very ripe berries, which have high levels of phenolic acids.
Verdicchio is a very versatile white grape variety, able to produce sparkling, long aging, and sweet wines. If you were a winemaker asked to produce these three styles of wine, which kind of grapes (e.g. analytical data) would you look for and how would you carry out the winemaking process?
