ROSÉ VINIFICATION Flashcards
Name 3 methods of making rose wine
Bleeding
Direct Pressing
Blending
What extracts faster, aroma or alcohol?
Aroma
What is the ideal temperature for the grapes to arrive in the cellar?
Between 12-18C
Which macronutrient is responsible for lower AC and higher pH (skinmaceration)
Due to K+
What his the role of tannin during skin maceration
Antioxidant
What is the result of adding enzymes to aid clarification?
Lower pectins and haziness
Lower viscosity
Name 3 things that are crucial for rosé color
Amount of extraction
Fermentation temperature
AC/pH
How many mg YAN do you need to ferment 1 g/l sugar?
1mg YAN
Which part of the YAN, ammoniacal or amino acids, are consumed the first?
Ammoniacal, fast consumption, within hours. Amino acids are about 60-70% of the YAN, they are consumed super slow
What is worse, stuck fermentation at the beginning or end of fermentation?
The end. Because at that moment the environment is super stressful for the yeast, high alcohol and low nutrients, to get started again
Name 3 functions of SO2
Antimicrobial
Antioxidant
Dissolvant and gustatory effect
What does SO2 to color?
It ‘hides’ it. Anthocyanin react with the SO2 and ‘lose’ color as long as it is bound with SO@
What happens to the color with bottle age?
Oxigen enters the bottle via the cork, it binds with SO2 so it wil lose it’s function. At that moment the anthocyanin are free again and show their color
At which two stages does wine loses its color?
During AF (-50%)
During fining (-20%)
What does higher storage temperature do to rose wine (color/aroma)?
Higher: banana, pineapple, liquorice
Lower: grape fruit and lemon
Higher: yellow coloring due to oxidation
