Fermentation and Still Wine Production Flashcards
Juice ready for fermentation
must
French term for allowing juice to settle for a day or two before fermentation
Debourbage
What is the basic reaction that occurs during fermentation
Sugar plus yeast>two ethyl alcohol molecules but two carbon dioxide molecules plus heat
% of sugar converted during typical fermentation before stops
90%
Other than alcohol, what “transitional products” are commonly created during fermentation?
glycerol, succinic acid, acetic acid, lactic acid, acetylaldehyde, ethyl acetate, methanol
Typical size of a barrel used in fermentation
225 liter=60 gallons
What is RGMC
Rectified grape must concentrate, used to increase sugar
What is chaptalization
Adding sugar pre-fermentation that will ferment out dry
What are advantages of commercial (cultured) yeasts?
Predictability: speed, flavors, alcohol
Ideal temperature for fermentation to retain fruit and floral aromas
50-60°
At what temperature do yeast expire?
100°
Name three common fining agents
gelatin, egg whites, bentonite
Name at least 5 flavors that may be imparted during oak aging of white wines
oak, vanilla, coconut, caramel, toast, smoke, butterscotch
Why is maceration a key step in red wine production?
Release color, tannin and other flavor compounds; can be short or long depending, few days to few weeks
Temperature to chill must to postpone fermentation during cold soak
55°
Four common cap management approaches
Punch down (pipeage)
Pump over (remontage)
Rack and return (delestage)
Rotofermentation
Temperature ranges during red wine fermentation
60-70° for lighter reds
86-95° for more robust red like cab
How many years do new barrels retain flavors
About 4
What are some key considerations related to oak aging in red wines
Type of wood
Origin: eg France vs US
Size and shape of barrel
Age of barrel
Toast levels
Time wine spends in barrel
Cellar environment
Three common methods of rose production
Co-fermentation
Saignee
Direct press
Describe the saignee method of rose production
Crushed grapes vatted for 2-20 hours
Certain amount of run-off used to make rose
Remainder for more concentrated red
Describe direct press method
Immediate crush after harvest
Press with possible short maceration
Results in pale pink juice (vin gris)
Common practice in Provence
Requirements for labeling organic wine in US
95% certified organic grapes
Nothing prohibited in list of Allowed and Prohibited Substances
No sulfur added if labeled organic wine
Requirements for “made with organic grapes” in US
100% certified organic grapes
