Proces

Question 1

Wat is malolactosche gisting?

Answer 1

Malolactische gisting vindt spontaan plaats; bacteriën zetten appelzuur en citroenzuur om in melkzuur. Per saldo verlaagt dit de zuren en geeft het witte wijnen een aroma van boter. Alle rode wijnen gaan door malo maar omdat ze heel weinig appelzuur hebben, ruik je hier geen aroma’s van boter.

Question 2

Wat is ‘sforzato’?

Answer 2

An Italian term meaning “strained,” sforzato wines (also know as sfursat) are made in northern Italy’s Valtellina region of Lombardy in the appassimento method, similar to Amarone, by laying harvested grapes on straw mats to dry for several months. The drying process concentrates sugars and results in higher alcohol wines. In the Sforzato di Valtellina DOCG, the wines must be a minimum of 90 percent Chiavennasca, the local name for Nebbiolo, and have at least 14 percent alcohol.

Question 3

Wat is ‘recioto’?

Answer 3

Extremely concentrated Italian wine made from grapes that have been dried or raisined in special drying rooms for a few months after harvest before being crushed. The wine can be dry or slightly sweet.

Question 4

Wat is ‘passito’?

Answer 4

An Italian term literally translated as “sweet,” passito is used in Italy to describe wines that have been made from dried grapes, in the appassimento method. Drying the grapes concentrates the sugars, and the process can be used to make both sweet dessert wines like Recioto as well as dry reds such as Amarone and Sforzato.

Question 5

Wat is ‘ripasso’?

Answer 5

Italian term for a process in which dried grapes or leftover grapeskins (pomace) are added to a fermented wine for a period of maceration to increase its intensity, flavor, alcohol and color. This method is used to make some wines from Valpolicella, using the leftovers from the area’s Recioto or Amarone wines, made from raisinated grapes dried on mats in the appassimento process.

Question 6

Wat is macération carbonique?

Answer 6

Bij koolzuurinwerking is er inweking op de schil in een afgesloten tank met koolzuurgas.
B.v. Bij Beaujolais en Carignan.
Na de inweking volgt een korte gisting voor een fruitige wijn met weinig tannine die direct op dronk is.

Question 7

Wat is koude inweking ?

Answer 7

Druiven worden gekoeld bewaard waardoor de gisten niet actief worden en er inweking op de schil mogelijk is. Zie ook ‘macération carbonique’, koude inweking is goedkoper omdat alleen koeling nodig is.

Question 8

Wanneer in het proces wordt witte wijn en rosé geperst?

Answer 8

Na de oogst en kneuzen van de druiven.