Red Wine Production Flashcards
Making of red wines
whats does MOG stand for?
Material other than grapes
what does maceration mean?
This process, used primarily in making red wine, involves steeping grape skins and solids in wine after fermentation, when alcohol acts as a solvent to extract color, tannins and aroma from the skins (aided by heat, the amount of skin contact and time). Cold maceration (steeping when the must is not heated), takes place before fermentation.
define Inoculation
The process in which a winemaker introduces yeast to the must to kick-start fermentation.
What are Phenolics?
Tannins, color pigments and flavor compounds originating in the skins, seeds and stems of grapes. Phenolics, which are antioxidants, are more prevalent in red wines than in whites.
What is a Chapeau Pomace?
As red wine ferments, a cap of grape solids develops on the surface of the must, pushed up by the action of CO2.
One traditional method of submerging and breaking up the cap (chapeau pomace) is ____ or, Punching Down.
Pigeage.
Pigeage may be performed manually by pole, feet or paddle or mechanically.
What are the two other alternate methods of Cap Managment?
Remontage - in which the fermenting wine is pumped over the top of the cap.
Delestage - Allows the winemaker to fully drain the fermentation vessel. the wine is racked into a separate vessel while the cap drains fully, and then is pumped back over the cap in the fermentation vessel.
What is Elevage?
French term for the progression of wine between fermentation and bottling. its maturation period ranges from a few months to more than two years, and the wines are racked periodically. SO2 is often added during this stage.
What is Racking (Soutriage)
The Movement of one from one vessel to another, providing aeration and clarification as the wine is removed from its lees, or sediment.
What is fining?
Fining: A technique for clarifying wine using agents such as bentonite (powdered clay), isinglass (sturgeon fish bladder), casein (milk protein), gelatin or egg whites, which combine with sediment particles and cause them to settle to the bottom, where they can be easily removed. this is done usually right before bottling.
