pomace management Flashcards
What is the final decision in pomace management?
Whether and how to blend press wine with free-run wine, influenced by how pomace is removed and pressed.
What factors influence pressing and extraction in pomace management?
Acidity/pH, yeast, malolactic, stalk/seed/skin inclusion, oxygen, enzymes, tannins, fermenter type.
How does acidity/pH affect pomace management?
Impacts colour, microbial stability, oxidation, and extraction; influenced by potassium uptake.
How does yeast strain affect wine outcome?
Influences final colour, polyphenol, polysaccharide levels, and aromas/flavours.
How does malolactic fermentation affect pomace wine?
Impacts final pH, TA, aroma, flavour; may be sequential or co-inoculated.
Why remove seeds during fermentation?
Reduces tannin source and risk of seed damage, especially after alcohol appears.
What are effects of stalk inclusion in pomace ferments?
Increases polyphenols, potassium, water; decreases ethanol and colour; loosens cap.
What is whole fruit inclusion and its effects?
Fermentation with intact berries; leads to slower extraction, more carbonic character, and looser cap.
What is saignée and what are its effects?
Bleeding off liquid increases skin-to-juice ratio; raises colour and phenolics; produces light rosé-style wine.
What is skin inclusion and an example?
Adding back spent skins (e.g., Ripasso method) to increase extraction and flavour.
What is co-pigmentation?
Molecular association of pigments with other compounds, enhancing colour intensity and stability.
What is white grape co-fermentation?
Adding white grapes (e.g. Viognier with Syrah) to improve colour, richness, and aromatics.
How does oxygen influence pomace management?
Supports sterol formation, nitrogen uptake, ethanol tolerance, and stabilisation of polyphenols.
What methods are used to manage oxygen during fermentation?
Open vessels, aerated pump-overs, direct injection, fermenter materials.
What are the effects of enzyme addition?
Increases extraction rate and total extraction of phenolics and polysaccharides.
What types of exogenous tannins are used?
Grape skin, seed, oak, other wood tannins; vary by colour and source.
What are the cautions with exogenous tannin use?
Often low in tannin content; can affect antioxidants and co-pigmentation; use conservatively.
What forms of exogenous oak can be added?
Chips or powder; French or American; toasted or untoasted.
How does fermenter shape affect cap dynamics?
Impacts cap depth, dry-to-wet ratio, and effectiveness of pump-overs or punch-downs.
How does fermenter material affect fermentation?
Influences thermal mass, oxygen contact, wine chemistry, and microbiology.
