Maturation

Question 1

“élevage”

Answer 1

“raising” or “upbringing” refers to the period of time between fermentation and bottling

Question 2

What is the process of seasoning

Answer 2

Seasoning, also known as air-drying, is the process of leaving raw stave wood outside for a period before it’s used to make barrels.

Question 3

What is the process of Toasting

Answer 3

Toasting is a controlled heat treatment that alters the chemical composition of the wood, creating a range of flavors.

Question 4

What is the level of toasting

Answer 4

The temperature and length of heat exposure is referred to as the level of toasting (ei light-, medium- or heavy-toasted).

Question 5

what is lees

Answer 5

Lees describes the sediment that settles at the bottom of a wine vessel.

Question 6

what does lees contain?

Answer 6

dead yeast, dying yeast and bacteria, grape fragments, precipitated tannins, nutrients and other insoluble compounds.

Question 7

What is gross lees vs fine lees

Answer 7

The sediment that forms quickly after the end of fermentation (within the first 24 hours) is called gross lees. This is made up of the larger, heavier particles. Smaller particles may settle more slowly, and when they gradually form a sediment they are known as fine lees.

Question 8

what is the process of racking

Answer 8

Racking is the process of transferring wine from one vessel to another with the aim of removing sediment from the wine.

Question 9

what length of time required and effect on wine for short lees contact?

Answer 9

• a few months
• can help balance high acidities (eg. Muscadet)

Question 10

what length of time required and effect on wine for medium lees contact?

Answer 10

• 6 months - 1 year
• can impart texture, mouthfeel & body due to by release of malo proteins

Question 11

what length of time required and effect on wine for long lees contact?

Answer 11

• impart aromas/flavours
• 3-5 years

Question 12

What is racking

Answer 12

the process of transferring wine from one vessel to another with the aim of removing sediment from the wine.

Question 13

term is autolysis

Answer 13

• After fermentation, the yeast cells die very slowly and break down (autolysis)
• releasing compounds that contribute flavours, body and texture

Question 14

what is the process of Bâtonnage

Answer 14

settled lees (dead yeast cells and grape solids) are periodically stirred back into the wine

Question 15

What does the term blending refer to

Answer 15

‘blending’;

• usually refers to the mixing together of two or more batches of wine