Maturation

Question 1

Micro-oxygenation

Answer 1

Involves bubbling oxygen through wine. Generally carried out in stainless steel tanks for a number of months post fermentation. Thought to increase color stability and intensity, soften tannins, improve texture and reduce the presence of any unripe, herbaceous flavors.

Question 2

Barriques

Answer 2

Small vessels (225l) hold small volume of liquid compared to surface area of the vessel. Extraction from wood and exposure to oxygen is greater in small vessels than in large.

Question 3

European Oak

Answer 3

Tends to impart more tannin. Production is more expensive and is more expensive. Range from 600-1200 per barrel. Must be split in staves where American oak can be sawn.

Question 4

American Oak

Answer 4

Contains more intensity of aromas and flavors. Contains more lactones which give aromas/flavors of coconut. Price ranges from 300-600 per barrel.

Question 5

Toasting

Answer 5

Toasting barrel. Light, medium or heavy contributes to spice, caramel, roasted nuts, char and smoke.

Question 6

Oak Chips

Answer 6

Oak alternative, cheaper and are generally placed in permeable sack, which is left in wine to soak.

Question 7

Oak Staves

Answer 7

Can be attached inside of the stainless or concrete tank, can float in the wine.

Question 8

Lees

Answer 8

Sediment that settles at the bottom of a wine vessel. Made of dead yeast, dying yeast and bacteria, grape fragments, precipitated tannins, nutrients and other insoluble compounds. Adds texture and flavor to a wine.

Question 9

Gross Lees

Answer 9

Sedimentation that forms quickly after the end of fermentation (within 24 hours). Larger heavier particles.

Question 10

Fine Lees

Answer 10

Smaller particles when sedimentation gradually form a sediment they are known as fine lees

Question 11

Autolysis

Answer 11

After fermentation Dead Yeast cells that die slowly and break down releasing compounds that contribute flavors, body and texture to wine.

Question 12

Racking

Answer 12

Process of transferring wine from one vessel to another with the aim of removing sedimentation from the wine.

Question 13

Blending

Answer 13

Can be combing wines
From different grape varieties
Different locations
Different grape growers or businesses that sell grapes
That have been treated differently in the winery (oak vs free run, etc)
that have been treated equally but from different vessels