Fermentation + Still Wine Production Flashcards
what is the “crush”
term refers to the pre-fermentation portion of winemaking
Modern presses are typically ______ presses
bladder
what is “marc” and “grappa”
pomace brandies
“debourbage”
juice settling (post-press)
most of the yeasts used in winemaking are strains of…
saccharomyces cerevisiae
why are different strains of yeast selected?
to add certain flavors or aromas, to speed up or slow down fermentation, to achieve desired level of alcohol
best fermentation temp for wines with delicate fruit and floral aromas, eg, many white wines
50-60 F
how long does fermentation last?
several days to several weeks
to amplify the effects of lees aging, a winemaking may use this technique
batonnage
what is batonnage
lees stirring
what is a centrifuge used for?
used to clarifiy wines
4 most common cap management techniques
punch down (pigeage)
pump over (remontage)
rack & return (delestage)
rotofermentation (specialized fermentation vessel that rorates on its own or uses an inner paddle to mix the must)
french term for punch down
pigeage
what does remontage mean?
french term for pump over
what does delestage mean?
rack & return
what is extended maceration?
when the wine is allowed to sit with the skins for addtional days or even weeks after fermenation is complete
what effect does oak aging have on the tannins of a wine?
the slow oxidation helps the tannins to polymerize (combine) - these polymerized tannins feel softer and richer
how much does a new french oak barrique cost?
$1300
what conditions does carbonic maceration require?
whole grapes in an environment with no oxygen
what happens to whole grapes in an environment with no oxygen?
carbonic maceration - enzymes within the grapes will begin breaking down grape sugars & producing small amounts of alcohol and unique flavor compounds
vin gris wine is made with this method
direct press
what is a “blush” wine
rose that is slightly sweet
3 procedures a winemaker may use to make a sweet wien
refrigeration - chill to the must during fermentation will halt yeast activity -wine is then sterile filtered or sulfur is added to prevent yeast from fermenting again
adding sweetness
fortification
“organic wine” labeling reqs in the united states
min 95% organic grapes and no usage of prohibited substances during winemaking process
kosher wine reqs
from the time grapes arrive at winery - must only be handled by male Orthodox Jew under supervision of rabbi. no animal products
