Processes Of Wine Making

Question 1

Red wine

Answer 1

1) crush
2) ferment (20-32)
3) press
4) Storage or maturation
5) packaging

Question 2

White wine

Answer 2

1) crush
2) press
3) alcoholic fermentation (12-22)
4) sugar or maturation
5) packaging

Question 3

Rosé

Answer 3

1) Crush
2) SHORT contact with skins for 6 hours before or briefly during fermentation
3) Fermentation
4) Draining
5) Storage
6) Packaging

Question 4

Champagne or “traditional method” sparkling wines ie cremant ( france) cava (spain), cap classique (south Africa)

Answer 4

Traditional method/bottle fermentation

1) second fermentation and yeast autolysis (takes place in a bottle on its side with added yeast and sugar)
2) Riddling - getting the dead yeast out. Turn bottle on its head, yeast collects at metal bottle cap about 12 month process at least
3) disgorgment - plunge bottle into freezing brine and remove metal cap.
4) dosage - add wine and sugar
5) reseal

Question 5

Prosecco and sekt - Tank method - dry

Answer 5

Tank method - about a 2 month process

1) dry base wine
2) yeast and sugar added
3) sealed tank (still with dead yeast)
4) second fermentation in tank (suitable for bulk)
5) Lees removed through filtration under pressure
6) bottled under pressure
7) dry sparkling wine

Question 6

Asti method - sweet

Answer 6

I.E. moscato d’asti (only fermented once, unlike tank method)

1) grape juice
2) partial fermentation in pressurised tank
3) tank sealed to retain Co2
4) fermentation stopped by filtration before completion
5) low alcohol, sweet sparkling wine.

Question 7

Sherry - biologically aged

Answer 7

1) dry base, white wine
2) fortified to about 15%
3) aged under flor (white substance that grows on top). After this you have FINO SHERRY (lightest and whitest) OR
4) refortified to 17%
5) Aged again without flor to make AMONTILLADO SHERRY (aged fino)

Question 8

Sherry - oxidatively aged

Answer 8

1) fortified to 17%
2) aged without flor and with oxygen contact
3) Oloroso sherry ( butter taste)

Question 9

Port

Answer 9

1) rapid extraction of colour and tannin (traditionally done by foot treading)
2) partial fermentation - interrupted by adding grape spirit. This kills the yeast.
3) fortified during fermentation
4) sweet fortified wine
5) maturation
6) port