Fermentation and Still Wine Production Flashcards
The winemaking process is began ____ after the harvest
asap
pre-fermentation portion of winemaking is referred to as the ____
crush
define must
grape juice destined for fermentation
define pomace
cake of dry, compressed skins and pips that remains after the final press
When does “Juice Settling” occur?
post-pressing
What is sulfur toxic to?
yeasts fungi and bacteria
How long does fermenation take?
several days to several weeks
yeast may not be able to survive if the alcohol content reaches over__%
14
wine is removed from the lees through a clarification method called _____
racking
what does lees aging impart on the wine
yeasty aroma, creamy texture, increased complexity
Name another term for lees stirring
batonnage
What is racking?
A basic clarification procedure. Allow the yeast cells and other solids to settle to the bottom, then drain the wine into a fresh container. may be done several times
Why do winemakers often opt for further clarification methods beyond racking?
Racking is not 100% effective in clarifying a wine
What is the role of a centrifuge in a winery?
some wineries will use a centrifuge to seperate the wine from heavier solids. lab tech
Aging wine in oak barrels allows for slow ____
oxidation
Name of process used to eliminate tartrate crystals
cold stabilization
process of cold stabilization
wine is chilled to ~25F for 1-3 weeks, then racked
t/f: white grapes sometimes skip the crushing and de-stemming step and go straight to the press
true
Winemakers may choose to adjust the acidity and/or sugar levels of the must. with red wines, WM may also adjust the _____ levels
tannin
differences between wine made with long maceration period vs short maceration period
long maceration - “extracted wines, deeper color, more tannins, lots of flavor, more need of bottle aging
shorter - softer, more accessible wine reader for consumption on release
what is a cold soak?
Winemaker wants to start macerating before fermentation. Must is chilled sub 55F to postpone fermentation. grape solids macerate in cold grape juice
Why does contact between the skins and the must require maintenance?
to extract the right amount of phenolics from the skins
define “pigeage” “pee-jhahj”
punch down (cap management)
what is remontage?
pumping juice from the bottom of the tank and spraying it over the top (cap management)
name the 4 most common cap management techniques
punch down (pigeage) pump over (remontage) rack & return (delestage) rotofermentation
t/f: red wine is often fermented at a higher temp than white wine
true
warmer fermentation temps allow for increased extraction of ____
phenolics
Is filtering and fining more common with red or white wines?
white wines
what is polymerization?
tannin molecules combing with eachother
polymerized tannins feel ___ & ___
softer and richer
Oak aging aids the process of ______, to make tannins feel softer and richer
polymerization
the saignee method produces two types of wines:
a rose and a concentrated red
what is saignee
method of rose production: certain amount of juice is bled off after 2-20 hours in vat
german term for rose
weissherbst
Rose wine that is slightly sweet is often called ____
blush
what is the direct press method?
grapes are crushed immediately after harvest, juice is then press either immediately or after a very short maceration period
in france, rose made with direct press method is often referred to as ____
vin gris
noble rot adds ___ & ___ aromas
honeysuckle & apricot
