In The Winery- Whites And rosés Flashcards
What is débourage?
Settling. Traditional method of clarification
How long of a wine left to settle?
12-24 hours
During settling , What temperature will a wine be kept below and why
15C.
This protects to some extent from O2, and bacterial spoilage. Also stupid yeast from starting to ferment. Another benefit is o2 dissolves more rapidly in cool wine meaning a strong start to fermentation
Pros and cons of centrifuging
Pros - quick. Literally 12-24 times faster than settling.
Suitable pre or post fermentation or after fining.
Cons: it can be harsh on the wines, and can saturate wines with O2 - flushing with N first strongly recommended
Name 3 forms of clarification
- settling
- centrifuging
- floating
What are the two purposes of batonnage
1) to increase contact with yeast and thus enhance flavours by the cells
2) reduce reductive taint by introducing oxygen into the mix
What is skin contact and what wines is it suitable for
Sikkim contact is to white grapes what cold soaking is to red.
It is the process of letting the must stay in contact with the skins after crushing.
The aim of it is to extract a bit more colour, depth of flavour and a little bit of phenolics.
Would it be more suited to expensive or bulk wines
Expensive.
Bulk wines tend to be made for fruity fresh styles which isn’t the role of skin contact, and the additional tannins can add bitterness as they wouldn’t have time to soften. Also it’s another process that takes time , and occupies equipment so it’s not an option for wineries with less money.
Which grapes are best suited to skin contact
Aromatics. - Gewurtztraminer, Riesling, Sauvignon blanc, Viognier, Muscat)
Do you often find skin contact and oak ageing in the same wine? Explain
No. They tend to be one or the other. The reason is both processes impart flavour and their own set of flavours so both are no needed.
Also aromatic varieties aren’t often oak aged.
How long does skin contact usually last
Anything between 1 hour and 24 hours
What temperature is maintained during skin contact
> 15 C.
This is to control the level of extraction, and also minimise the risked of spoilage and spontaneous fermentation
When would you avoid skin contact
For wines that have fruit and floral notes as the primary focus in the flavour profile. Also for wines that are produced quickly and with less budget as it’s another process that requires time and occupies equipment.
Also if a winemaker is avoiding tannin they will avoid skin contact.
What flavours are typically associated with orange wine
Hay
Nuts
dried fruit
What are the three methods of making rose?
Direct pressing
Short maceration
Blending
