Maturation

Question 1

What is the average maturation time for a white and a red wine?

Answer 1

White: 6-12 months
Red: 12-24 months

Question 2

Why are red wines kept longer

Answer 2

Because of the higher phenolic content they are protected from the actions of O2 on the wine for longer than white wines

Question 3

Where would you keep a fresh fruity (bulk) white wine post fermentation?

Answer 3

In vats to preserve the wine from o2 as much as Possible.

The wine will stay there until it has been sold and needs bottling, or sold and sent in vats

Question 4

What are the pros and cons of storing wine in vats post fermentation

Answer 4

Pros

• stays fresh
• miminises risk if oxidation
• ensures labels will be pristine when the wine is finally bottled
• Allows for more precise production of labels per market
• it’s economic with space

Cons
- not suitable for wines that need o2 to develop

Question 5

What does oxygen bring to a wine during maturation

Answer 5

It encourages flavour and phenolic développement.
It also minimises the risk of reductive taint
It softens the tannins (no scientific reason)
The colour will fade towards brown although, in the short term, oxygen helps stabilise colour in young wines : the anthocyanins bind to the tannins, protecting them from SO2.

But if left unchecked it can spoil the wine

Question 6

What is the correlation between barrel size and impact of o2 on wine

Answer 6

Inversely proportional.

So the bigger the barrel, the less the impact of o2 on the wine.

Question 7

What temperatures should whites and reds be stored at while they mature?

Answer 7

Whites : 8-12

Reds : 12-16

Question 8

Is humidity desirable in a wine maturing environment?

Answer 8

Yes.

Warms and dry temperatures are worst for wine maturation and lead to a very fast rate of loss.

Question 9

Would you use oak for aromatic varieties?

Answer 9

No. At least not new oak.

Question 10

Is this he impact of autolysis of yeast more apparent in red or white wine

Answer 10

White

Question 11

What does autolysis do

Answer 11

Increases body texture and imparts flavour.

The compounds also bind to the tannins from the wood and the phenolics to reduce astringency

Question 12

What are the risks associated with too much time on lees

Answer 12

• lees are food for bacteria, which can prompt spontaneous MLF, or brettomyces or spoilage.
• lees create sulphur compounds which can cause reduction in the wine. Desirable in small amounts , if there’s too much it tastes like rotten eggs.