Fermentation

Question 1

What is Desfangado?

Answer 1

The removal of solid particles in the must.

Question 2

What is Pie de Cuba?

Answer 2

A fermenting must that kickstarts fermentation and makes up 2-10% of the total volume of must.

Question 3

Describe the two phases of fermentation.

Answer 3

The first phase, known as Tumultuous fermentation, takes place in stainless steel tanks at 75 degrees F. The second phase, known as Slow Fermentation, takes place over a few weeks and all remaining sugar is converted to alcohol. The resulting base wine is called Mosto and is 11-12.5%.

Question 4

What is Sobretablas?

Answer 4

For wines fortified up to 15%, after a few weeks of fortification an initial classification is made on the wine based on how it’s evolving under the flor. After six months and up to a year, a second classification is made and in cases where the flor is still present but different for the desired style, it is marked as Palo Cortado.

Question 5

What Baumé degree does PX have to reach before harvesting?

Answer 5

16 degrees Baumé.

Question 6

What is the sugar content of harvested PX must?

Answer 6

450-500 g/l.

Question 7

What methods are applied to maximize sugar content in PX and Moscatel?

Answer 7

Asoleo (sun-drying), late harvest, and halting fermentation before residual sugars are gone.