Fermentation and Still Wine Production Chapter 5 Flashcards
What steps precede fermentation in White Wine production
Sort, Crush, Short Cold Soak (24 hrs. for more aromatic grape varietals) Press, Must Adjustments, Juice Settling, Innoculate
What steps follow fermentation in White Wine production
MLF, Sur lie aging (optional), Sulfer additions, Clarification, Barrel Aging, Blending, Cold Stabilization, Bottling
What is different about Red Wine production pre fermentation
Maceration period and cold soak of must (three days to three weeks or more); often times there is no destemming and no pressing prior to fermentation.
What is different about Red Wine production during and after fermentation
Cap Management techniques during fermentation. Extended Maceration before pressing. WINE is PRESSED AFTER FERMENTATION
Cake of compressed grape skins and seeds that remain after final pressing of wine. What does Italy make this into?
Pomace; Grappa
Use of gravity to remove suspended matter in newly fermented wine
Racking
Fermentation temp for floral white wines
50-60 degrees
Fermentation temps for red wines
60-70 degrees for light reds like Pinot Noir; 85-95 for full bodied reds like Cabernet Sauvignon.
Are Rose wines typically barrel aged
NO
When are sulfur additions made and to what kinds of wine.
Throughout wine making process as needed; Reds, Whites, Roses
Describe sweetness designations for Brut Nature, Extra Brut, Brut, Extra Sec, Sec, Demi-Sec, Doux
No sugar less than 6grams
Less than 6 grams
Less than 15 grams
No sugar added, Very Dry, Dry, Off Dry, Slightly Sweet, Very Sweet
Is Crushing required for white grapes
No you can go straight to press.
Is crushing required for red grapes
yes
Describe red wine making pre fermentation
Crush (destem optional) Must Adjustments, Macerate, Ferment, Cap Management
Describe red wine making post fermentation
Extended Maceration, MLF, Press, Clarify, Oak Aging,
