Maderia 4.2 Winemaking Flashcards
For Madeira winemaking, what happens upon arrival of the grapes to the winery?
grapes are check for weight, health, and potential alcohol
Instituto do Vinho, do Bordado e do Artesanato da Madeira, IVBAM rep must be present
fruit is destemmed and crushed
describe the use of skin contact in making Madeira wines?
- *varies** according to producer
- *Tinta Negra** are often fermented on skins- for med sweet and sweet style of wine
- *new-** introduced skin contact for white grapes for some producers
in making a Madeira, how long is fermentation and in what vessel?
- *stainless steel** vessels with ambient yeast
- *when to fortify** depends upon style indented.
- *Sweet styles-** may happen in as little as 2 days into fermentation
- *Dry styles-** may happen may happen after a week
What type of alcohol is used in the production of Madeira?
96% ABV grape spirt
neutral in style
producers free to purchase from where ever
quality must be checked by Instituto do Vinho, do Bordado e do Artesanato da Madeira IVBAM
resulting wine is 17-18% ABV
After fermentation, in the production of Madeira, what is the next step?
- *Clarification** is done, then tasted to classify according to their style and quality to determine maturation pathway.
- *Fined: bentonite, gelatin, and albumin** are common
- *Filtered: diatomaceous earth**
Bentonite
a fining agent
a form of clay that absorbs unstable proteins and unstable colloidal color matter. - some color loss & makes sediment
minimal effect on flavor and texture
wine is lost when racked off
-ensures protein stability
gelatin
a fining agent
A protein collagen extracted from pork that aids clarification
Red Wine: removes bitterness and astringency
White Wine: removes browning
It must be added in the smallest effective amount as it is easy to over-fine - stripping flavor and character, and creating the risk of a protein haze forming later.
Not suitable for vegetarian or vegan -derived from pork
Gelatin can be used to fine must as well as wine
Albumin
a fining agent egg white
high protein content, used in fresh or power forms
Red wines: high quality - also able to remove harsh tannins
gentle in wine
Allergen - must be declared on label if sold in EU
not suitable for vegans
Diatomaceous earth DE
common form of depth filtration
wine is sucked by vacuum from outside of a rotary drum, through the DE, to the inside of the drum
it is an oxidative process, drum is exposed to air. (can be flushed with nitrogen to avoid oxidation
can remove large or very small (yeast) particles
investment in machinery is considerable / ongoing cost small
must disposed responsibly the used DE which is an additional cost
What are the basic requirements for maturing Madeira?
need to replicate hot, oxidative conditions
as was the ships used in the 17th and 18th century
name the maturation process available in the production of Madeira?
- *Estufagem**
- *Canteiro**
the process where wine is aged in heated in temperature controlled stainless steel vessels is called what?
Estufas
using the Estufagem process, for how long and at what temperature is the wine held?
The tanks are heated to 45–50°C (113–122°F; a maximum of 50°C / 122°F)
using a heating coil or water jacket
remain in tank for a minimum of 3 months.
rep from Instituto do Vinho, do Bordado e do Artesanato da Madeira IVBAM seals the vessel at the start
IVBAM will break the seal when maturation is complete
Using the Estufagem process when is the wine allowed to be released for sale?
seal is broken by the IVBAM Instituto do Vinho, do Bordado e do Artesanato da Madeira
the wine is allowed to cool –its filtered
left to rest for 6-12 months
Wine is not to be sold until Oct 31st after the 2nd year following harvest
Using the Estufagem process, describe the resulting wines flavors?
baked or stewed
process has improved significantly over recent years
quick age process does not produce same level of complexity as the more gradual canteiro process
tends to be used for 3 and 5 year old wines made from Tinta Negra
