In the winery - red wine Flashcards
Name three different types of press
1) continuous screw press
2) basket press (vertical screw press)
3) pneumatic press
4) tank press
Which press would you use for a premium red
Pneumatic press or tank press (benefit of tank is it can protect from O2). Basket press also an option but high risk of oxygen exposure and also lengthy process (can’t hurry it as the press would break)
Which press(es) would be suitable for a commercial lower quality wine
1) continuous screw press. Benefits are it’s continuous, and also decent quality can be achieved by syphoning off juice at different stages.
2) Horizontal press is also an option but it’s a batch process therefore longer to perform.
What temperature range is suitable for red wine maturation?
12-16C. There are more phenolics in red wine so it can cope with more O2 than white wines. The higher the temperature the more quickly the O2 acts. (white temperature range is 8-12C).
What percentage flavour loss does a new oak barrel lose in its first year?
50%. By year 4, there is virtually no flavour left, just O2 permeability. Often wine from new oak is blended with wine from old to balance the flavours
How long does the average barrel keep its flavours?
4 years
How big is a barrique?
225L (small)
How big is a foudre
4500L (large)
What are the two main countries where oak is sourced from
France and USA
What is the main difference between French and US oak?
US: more vanillin and more Lactone (coconut flavours).
Why oak?
Watertight,
easily shaped
good aromas
What other countries produce barrel quality oak?
Slovenia, Hungary, Russia
Which oaks have more tannins?
Slovenia, Hungary, Russia, French
What is the difference between oak grown in warm and cool climates?
Cool climates: tighter grain which means slower release of flavours. Also slower ageing process as less permeable to O2.
Which is more expensive French or US oak? And why?
French oak is pricier: 600-1200€ as the staves have to be split, while US oak (300-600€) is sawn, therefore more barrels per tree.
Why is oak seasoned? How long is it usually seasoned for?
2-3 years. IT reduces humidity, increases aromas and reduces bitterness.
Once the oak has been seasoned, how else is it treated?
- Staves heated for shaping
- Toasted (light, medium or dark) for different flavours
Each cooperage has its own “house blend” of toasting for difference flavours.
What flavours are linked to oak toasting
cloves, nuts, spice, caramel, vanilla…
What are alternatives to barrel ageing?
Oak chips and staves (combined with micro-oxygenation)
Chips are attached like a bouquet garni, while staves float or are attached to the bottom.
What is the issue with chip / stave oak flavouring?
None, really, other than it’s not a great marketing story. With micro-oxygenation, the process can be very carefully controlled, and winemakers can ensure there isn’t over-extraction from the wood. Chips / staves with different toasting levels can be used to get a broader spectrum of flavours. Also it take s a lot less time and effort, saving a lot of money.
What constitutes lees?
- dead and dying yeast,
- tannin precipitates
- dead bacteria
- grape precipitate (MOG)
- nutrients.
What is the difference between gross and fine lees?
Gross lees are what precipitates out in the first 24h. They are bigger particles and you generally want them out of the wine.
Fine lees are what the wine can be left on to age. They are generally removed on the 2nd and 3rd racking, while gross lees are removed on the 1st.
What does yeast autolysis do to the wine?
The breakdown of dead yeast (autolysis) adds flavours (bread, brioche… more prominent in whites) and body and texture to the wine.
What is the effect of autolysis on tannins?
The compounds bind to the phenols and wood tannins, meaning the tannins are softer. The colour will also be less vibrant.
