lesson 4 Flashcards
what is the main agent of turning grape juice into wine?
saccharonmyces cerevisiae
what is the part of the grape with tannins?
seeds and skin
what does fermentation convert sugar into?
alcohol, CO2 and heat
vitis vinifera was first intentional turned into wine?
8500 - 5000 BC
what text has a quote about wine, oil and bread?
Psalm 104
as berries ripen?
sugars increase and acidity decreases
red wine making fermentation
with solids (maceration)
Maceration
is a process of soaking crushed grapes, seeds, and stems in a wine must to extract color and aroma compounds as well as tannins
what does fermentation with solids allow for
color from skins to dissolve into must
what temperature should fermentation be completed at for red wine making
at a higher temp (20 - 32 C) for a shorter time
when can maceration be interrupted for red wine making
at any time during/end of fermentation )(~2 wks)
the longer time maceration =
more intense flavor/tannins/color
what is done after interruption of maceration for redwine
press to separate wine from solids
what happens if the process for red winemaking is completed with white grapes?
orange wine
full red winemaking process
whole grape fermentation
crush dark-skinned grapes only
ferment whole grapes: seeds, skins, pulp, and juice
press to separate wine from grape solids
red wines taste stronger and more like grape peels
extracting color from grape skins requires hotter, faster and more turbulent fermentations
full white winemaking process
fermentation of juice only
crush grapes of any color
press to separate clear juice from grape solids
ferment grape juice only
white wine taste milder and more like grape juice
preserving fresh taste of grape juice require cooler, slower and more tranquil fermentations
for white winemaking waht do you do before fermentation
crush grapes and separate the solids from the juices via pressing
what is temperature for fermentation for white wine-making
usually at lower temps (12 - 22 C) for a longer time in refrigerated stainless steel tanks
exposure to oxygen ________
is kept to a minimum
must
express4ed juice of fruit/grapes before/during fermentation
pomance
dry/pulpy residure of material from which a juice has been pressed/extracted
when red-winemaking skin _______, seeds _______ so
top, bottom, so the skin forms a cap at top but to get benefits it needs to be in contact with must
cap management techniques - red winemaking techniques
punching down and pumping over
punching down
breaking the cap and pushing it into the liquids, often done by hand
pumping over
some juice is taken from bottom and sprayed over cap
who are the top wine producers
spain, france, italy
absolute highest wine consumption
US, France, Italy
highest wine consumption per capita
Portugal, France, Italy
steps of wine tasting
sight, smell, taste, reflect
acidity wine tasting
present in all wines, mouth waters, makes wine refreshing and vibrant
put in mouth and move tongue up and down; if on sides of the tongue = acidity
tannins wine tasting
produce astringency and bitterness: soft/round/ripe or harsh/grippy
sweetness wine tasting
the amount of sugar in wine - residual sugar, the vast majority of wines are dry
fruit wine tasting
sometimes the intensity of fruit aromas can give impression of sugar when none - this is fruit
body wine tasting
sensation of richness and weight; due to a combo of alc, tannins, sugar and flavor combos
balance of wine tasting
hard with soft
hard components
acidity and tannins (should also be balanced here)
soft
alcohol, sugar, ‘fruit’
