LO 2 Flashcards
Alcoholic fermentation process
Yeast converts sugar into alcohol and CO2.
When does alcohol fermentation stop
When yeast has consumed all the sugar
Red winemaking process/ order
Crushing
Alc fermentation
Draining
Pressing
Storage/ maturation
Packaging
What are the ways to extract color and tannin
Punch down
Pump over
Punch down method
Using a plunger to punch down the cap
Pumping over
Liquid from the bottom of fermentation pumped through a hose and sprayed over cap
Two ways to make rose wine
Short maceration
Blending
What is short mascerstion
Alcoholic fermentation starts the same as red wine, however fermented wine is drained from skins after a few hours. Then fermentation is continued at white winemaking temps
What is rosè blending
Blending red with white wine. Not permitted in many parts of europe
White winemaking process
Crushing
Pressing
Grape skins removed
Alc fermentation
Storage/ maturation
Packaging
Methods to make sweet wine
- use grapes with concentrated sugars (extra ripe, botrytis, frozen).
- removing yeast: using filters
- killing yeast: adding alcohol
- adding sweetness: adding sugar from grapes
What are two adjustments wine makers can make in order to influence the style of wine
Adding sugar: adding more sugar results in higher alcohol. Typically done in cooler climates where sugar levels are too low.
Adding acid: can add or neutralize acid. Typically done in warmer climates where a dude can be too low. Cooler climates acid can be too high.
Red wine fermentation temps
High temp
68-90 degrees
Rosè wine fermentation temps
If being made with short maceration, will be similar to white wine temps
White wine fermentation temps
54-72 degrees
What is toasting
The amount of length and time the inside of an oak barrel is chared
Which barrel gives wine more flavor: new or old?
New
What does oxygen interaction in oak barrels do?
-Add flavor such as caramel, dried fruit, and nut (almond, hazelnut and walnut).
- softens tannins
Malolactic conversion uses yeast? True or false
False: it is carried out by bacteria after fermentation is finished
What does malolactic conversion do to acid of wine?
Lowers acid, gives buttery flavor
What is lees:
Dead yeast cells at bottom of fermentation vessel. If kept in contact, can be stirred up with wine during maturation and make biscuit and break flavor
Wine aging in bottle
Color: lemon to amber
Tertiary flavors: dried apricot, honey, nut, spice
Red wine maturation in bottle:
Color: ruby to brown, paler in intensity
Tannin: softer smoother
Tertiary: fig, prune, meat, wet leaves.
Deposit can form, needs to be decanted
Why would blend wines
1) keep it consistent from year to year
2) complexity
3) style : maintaining
