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Rose Wine > Rose Wine > Flashcards

Rose Wine Flashcards

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1
Q

Which are the biggest Rose producers?

A

France, 30%
Spain, 21%
USA, 14%
Italy, 10%

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2
Q

Rose wine is about ??% of the total wine production in the world.

A

9.6%

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3
Q

What is the difference between AOC, AOP and IGP?

A

AOC: Apellation d’origine controlee. FRENCH LABEL for raw products for which all steps of manufacture, production & transformation are on the same geographic area.
AOP: Apellation d’origin protegee. It’s the European equivalent of the AOC, EUROPEAN LABEL. This protects the name of the product in the EU.
IGP: Indication Geographique Protegee. EUROPEAN LABEL Includes 75 vines in France, old denomination Vins de Pays.(Only 1 step is done in the specific area)

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4
Q

In France, which AOP are the 3 top producers of Rose Wine?

A
  1. Provence
  2. Loire
  3. Rhone
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5
Q

Name the top 3 countries consumers of Rose Wine

A
  1. France (12 Lit/person/year)
  2. US
  3. Germany/UK
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6
Q

Between which of the 3 countries, the export of Rose is around the 70%?

A

France, Spain, US

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7
Q

Which are the major importers of Rose Wine?

A

France, UK, Germany

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8
Q

Mention some general Rose Trends

A
  1. Rose Wine has the 10% of global production
  2. 1 out of 3 bottle of Rose from France? is exported
  3. France is the global leader for Rose in production & consumption
  4. Provence is the global leader for TOP Rose wines
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9
Q

Explain which are the 2 main methods for making Rose wine:

A
  1. SAIGNEE: Bleeds some of the grape juice during red wine production
    Harvest > Destemmed > Crush > Tank > Take out after some hours of maceration. (Same as if we were doing RED wine, just ‘bleed’ some of the juice before it becomes too red).
  2. Direct Pressing: Red grapes treated similar to those used for producing white wines.
    Harvest > Destemmed >Crush > Press (Separate juice from skin)> Resulting juice can begin fermentation
    This method is used in Provence, pale color compared to the Saignee method because juice and skin contact is minimal.
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10
Q

Which are the 5 criteria used for classifying Rose Wine?

A 
1. Color
     Rose: -0.4 to 1.1
     Clairet: 1.1 to 2.5
2. Grape Variety
Ex/ Grenache, Syrah, Cynsault, Mourvedre
3. Sugar Level
Dry                       >4 g/l
Semi Dry               4 - 9,99 g/l
Semi Sweet          10 - 19,99 g/l
Sweet                    >20 g/l
4.CO2 Level
5. Winemaking Technique
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11
Q

Explain what is oxidation and why it is important to protect against oxidation Rose wines.

A

Rose wines is very sensitive to oxidation because of the low levels of antioxidant (Antioxidant comes from the skin!). If we don’t protect it in through the winemaking process, juice will turn brown very quickly!
Grapes & wine compounds react with Oxigen, to protect it we need to use antioxidant.
Tools for protecting:
Sulphur Dioxide (SO2): On grapes/ Juice & Wine. Antiseptic & antioxidante. Will kill the bacteria. We cannot use as much as we want. Regulated. This is what gives the headache.
Inerting Process: Protection with inerte gaz (Nitrogen, CO2). During pressing, for each juice/wine transfer. Use inner gas to project the juice.

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12
Q

What is the objective of ‘Fining’ (Filtrado) the juice in Rose wine?

A

Main objective of fining is color modulation and preventing oxidation

  1. Color modulation: Adjust the color
  2. Clarification: Separate solids
  3. Proteic Stabilization: Bentonite (Clay)
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13
Q

What is the objective of ‘Settling’ (Settling = Deboubage = Clarification) the juice in Rose wine?

A

Main objective of settling the wine is the clarification and aromatic modulation.

  1. Clarification: Separate solids from clear juice
  2. Aromatic modulation: Important thing is to not remove all the solids to preserve wine aroma and to prevent STUCK Fermentation
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14
Q

Explain what is Turbidity and which 2 techniques exist to manage the level of solids.

A

Turbidity (NTU) -» To measure grade of turbidity. Need to make sure to have the right amount of solids.
Higher level of turbidity: More variental Aroma
Lower turbidity: More Fermentation Aroma
There are 2 different ways to manage the grades of solids:
1. Static settling (Solids will go down naturally). 1-2 days juice will settle. Use of enzyme recommended
2. Dynamic settling (if you don’t have time): Add natural gas (nitrógeno). Flottation Insert gas at the bottom of the tank. Will push up all solids and then we will remove the solids
It is necessary to stabilise the level of turbidity

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15
Q

Explain alcoholic fermentation

A

Yeast convert sugar into = Etanol + ferm/varietal aromas + toxic compaunds. Yeast dies (kill themselves) with the toxic compaunds after converting sugar into etanol.

How to manage fermentation:

  • Yeast population in rose juices is very low so rose is more difficult to ferment becasue of the solids level.
  • ADY: Specific selected yiest for rose are added for fermentation. Selected for the hability to produce some specific aroma. (Also for organic products).
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16
Q

How do we protect Rose wine from oxidation? Why Rose wine has more risk of oxidation?

A

We prevent oxidation with SO2. There are more antioxidant compounds in RED wine, because of the tannins.

17
Q

When it is mentioned in the bottled that ‘it contain sulphites’?

A

Sulphites have to be disclosed on wine labels if they could be detected at a level of 10 mg/L or higher.

18
Q

Is Rose aged? Why?

A

Rose is not aged for months because it will loose the aromas: Rose aromas are very sensitive to oxidation so we need to protect it to keep aromas.
Max drink year after production, not good with aging. Aging period is very short.

19
Q

What is Tartaric precipitation and how to prevent it?

A

Phenomenon of crystallisation of K when the temperature drops under a certain level. This happens when the bottle is exposed to cold temperature.
To prevent it, the level of stability must be measured

Prevention Techniques:
Subtractive Technique/Inhibition of crystallisation

20
Q

Which are the 2 general types of aromas we find in Rose?

A

Varietal Aromas & Fermentation Aromas

21
Q

Explain some characteristic of Varietal Aroma

A
  1. Mainly located in the skin

2. The content in Grapes varies according to grape variety and grape quality.

Rose Wine (1 decks)

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