In The Winery Flashcards
What products are required for alcoholic fermentation?
Sugar and yeast
What are the products of alcoholic fermentation?
Alcohol and Carbon Dioxide (CO2)
What is crushing?
Crushing involves splitting grapes skins to release some of the grape juice
What is pressing?
Crushed grapes are squeezed in a machine called a press in order to extract as much liquid as possible. This can happen before or after fermentation
What order do the steps of production occur for red winemaking?
Crushing Alcoholic Fermentation Draining Pressing Storage & Maturation Bottling & Packaging
In what order do the steps of production occur for White winemaking?
Crushing Pressing Alcoholic Fermentation Storage and Maturation Bottling & Packaging
In what order do the steps of production occur for rose winemaking?
Crushing Alcoholic fermentation during which time the wine is drained off the skins after a short maceration Pressing Storage and Maturation Bottling & Packaging
What is punching down?
In the punch down technique a plunger is used to push the cap down into fermenting grape juice, facilitating the extraction of color and tannins
What is pumping over?
Pumping over involves liquid from the bottom of the fermentation vessel being pumped up through a hose and sprayed over the cap, facilitating the extraction of color and tannin
Tokaji Aszu is an example of a sweet wine made from which method?
Concentrated sugars thru extra ripening or botrytis infection
White Zinfandel is an example of a sweet wine made from which method?
Removing the yeast thru filtering
Port is an example of sweet wine made from which method?
Killing the yeast by adding additional alcohol
When might a winemaker adjust the sugar levels in wine?
In cool climates or cool vintages when sugar levels can be too low it is possible to increase the level of sugars in the grape juice to make a wine with a higher level of alcohol
When might a winemaker adjust the acid levels in wine?
In warm climates the acid levels can be low during ripening and the wine would be unbalanced.
In cool climates the level of acid can be too high so the winemaker can neutralize the acid during fermentation
What temperatures are red wines usually fermented at?
68-90F (20-32C)
What temperatures are white wines usually fermented at?
54-72F (12-22C)
What are the effects of stainless steel or other inert vessels on wine?
Stainless steel can be used for fermenting and storage.
Inert vessels do not add flavor to wine
They can be made airtight to prevent oxygen from interacting with wine and causing flavors to change
What are the effects of oak on wine?
Oak vessels can be used for both fermenting and storage
Oak can add flavors directly to wine and allow flavors to evolve as a result of the interaction of the wine with oxygen during maturation
What flavors can oak fermentation and maturation add to wine?
Vanilla, coconut, charred wood, baking spices
What flavors does interaction with oxygen during oak maturation impart to wine?
This interaction with oxygen can cause flavors such as caramel, dried fruit, hazelnut, almond, walnut to develop.
oxygen helps soften tannins in wine
What is malolactic conversion?
ML takes place AFTER alcoholic fermentation has finished.
Not carried out by yeast but by bacteria - the activity of the bacteria lowers the acidity in the wine and can give buttery flavors
What are lees?
After alcoholic fermentation the yeast die and fall to the bottom of the fermentation vessel forming a layer of dead cells called lees.
if the winemaker chooses to keep the wine in contact with the lees they can be stirred up thru the wine during maturation
Why might a winemaker blend wine from different vintages?
To achieve consistency to maintain a brands style or to add complexity to a blend
What changes can occur in red wine during bottle aging?
The color in red wine will change from ruby to garnet to tawny.
The tannins can also become softer and smoother
Tertiary flavors such as fig, prune, meat, wet leaves can develop
What changes can occur in white wine during bottle aging?
The color of a white wine will change over time from lemon to gold to amber.
The intensity of the color will become deeper
Tertiary flavors can develop such as dried apricot, honey, nut and spice
