Sherry 2.2 Winemaking Flashcards
upon arrival of fruit to the winery, skin contact is not desirable for what kinds of wine?
Biologically aged- phenolic compounds can restrict growth of flor yeast
Biologically aged -made from free run juice
the lightest pressing after free run juice is called?
Primera yema
what kind of wine is made from later press fractions
Oloroso
higher phenolics means that flor struggles to develop
describe what the press fractions are to make what kind of wines?
free run makes biologically aged wines
free run and 1st press (make up 60-75% of juice yield) Oloroso (tends to be made from later press)
final press fractions used for other products like seasoning barrels
max juice yield 70L /100kg of grapes
describe use of clarifying in sherry production?
Must be done
choice of cold settling, centrifuge, or flotation
Albariza soil is dusty . need to remove particles
sherry production fermentation temperature and what is goal at that temp?
cultured yeast- beneficial for reliable ferment to dry
22–26°C (72– 79°F)
How long is fermenting for sherry wines?
first phase to be quick and vigorous, temp not particularly cool - 7 days- vast majority of sugar fermented goal
second phase - last of sugar fermented- takes couple weeks.
fermentation vessels and blending options at fermentation point?
common must from different vineyards are fermented separately
want to create different base wines before fortification and maturation for later blending
done in stainless steel mostly, small number ferment in barrel for fuller body
describe choices for Malolactic conversion for sherry wines?
prevented - acidity is already low
buttery flavors not wanted
Biologically aged want flor to develop: MLF avoided by chilling the must
– SO2 usage to prevent MLF negatively impacts flor development
What is done with wine after fermentation (in sherry production)
First Classification: tasted and sent for analysis
decide batch is destined for biological ageing (lighter bodied, less intensely flavored wines)
decide batch is destined for Oxidative ageing (fuller bodied, more intense)
-fortified to 17% for no flor growth
To what ABV is sherry fortified? With what kind of spirit?
Biological age -fortified to 15-15.5% for flor growth
Oxidative age -fortified to 17% for no flor growth
used 95% abv grape spirit which does not dilute or ad aroma or flavor to wine
After fortification the wines are now in a stage called?
Sobretablas - where stored before joining the solera system
may remain in tanks or be transferred to wooden barrels
When is the Second Classification and what is determined?
after a number of months wine are re-tasted and analyzed
wine marked for Biological, in 1st class will go potentially on to:
Fino or Manzanilla: wines that have full layer of Flor and have remained fresh
Amontillado: wines less fresh, less delicate
Palo Cortado: Wine full bodied, intense
Name the three municipalities for which DO Jerez-Xérès-Sherry maturation must take place?
Jerez de la Frontera,
El Puerto de Santa María
Sanlúcar de Barrameda,
Collectively the three municipalities for which DO Jerez-Xérès-Sherry is called?
Zona de Crianza
DO Jerez-Xérès-Sherry has an exception for where maturation takes place. What is the grape and what municipalities?
Moscatel can also be matured in
Chipiona
Chiclana de Frontera
Name the municipality for where DO Manzanilla maturation must take place?
Sanlúcar de Barrameda
In what kind of vessel is Sherry matured?
primarily of old wooden American Oak
-historical reasons but also less expensive
range of size - most widely is 600L
goal not to impart flavors
Describe the building architecture for where Sherry is matured?
opt conditions without modern air conditions systems
thick walls – help keep temp constant
generally tall with high ceilings- windows up high
floor made of earth – regular wetted during summer – lower temp / increase humidity
Describe how are the butts arranged in a bodega for sherry?
warm air rises away from the butts
Butts are stacked 3 or 4 high
Describe the windows in a sherry bodega’s architecture and why important?
small windows positioned high up near the roof
windows oriented toward the south to allow cool damp southern westerly winds
help lower temp and raise humidity level – warm air rises
thin blinds to diffuse sunlight and prevent dust/ insects in summer
describe biological aging activity through the year in a sherry bodega?
temp and humidity important for growth of Flor
despite effective design o bodegas,
fluctuation between summer and winter
flor growth can often not be maintained throughout the year
System of fractional blending in the production of Sherry is called?
Solera system
Barrels of wine that make up the solera system are grouped in sections known as ?
Criadera – wine of same age
Criaderas – Wine of different ages
Describe the naming scheme for wine in a solera system oldest to youngest
Solera- oldest wines 1st criadera 2nd criadera 3rd criadera -each of the criadera’s barrels will be stacked together in an area of the bodega
The youngest criadera is topped up with wines from the_____?
Sobretablas
Key rules for moving wine around in the Solera System?
no more than 40% can be removed for blending or bottling each calendar year
- system always has most of its wine
- wine released and bottled for sale must be minimum of 2 years old
Wine is sometimes removed from a solera system before it reaches the solera. why?
reasons for both style
given the expense of having wine tied up in maturation, price
describe how an inexpensive Fino may have been blended
made from young wine
4th or 5th criadera with a
small portion of 1st criadera to give complexity
describe how a mid-priced or premium Fino is blended?
greater portion of wine form the solera and 1st criadera for complexity
some portion of younger wine from 4th or 5th criadera to give hints of freshness
Examples when solera systems are blended?
2 solera systems can be blended during final blending
or
1 solera system can be fed into another for further maturation
eg: Amontillado -5 years fino then 8 years Amontillado solera system
Biological ageing means?
the practice of maturing wine under a layer of Flor
Flor’ yeast?
Four strains of Saccharomyces cerevisiae -forms on the surface of young wine
Found on the skins of the grapes from the Jerez region
also present in the bodegas where the Sherry is matured
What are the conditions for which Flor forms?
max abv of 15.5 - Flor consumes alcohol -struggles to survive above 16% abv
No adding SO2= which inhibits flor growth
Needs oxygen - buts are filled 85 to 90% filled & bungs are loosely inserted
temp 16-20C or 61-68F
Humidity above 65%
How does Flor influence a wine?
Protects from oxidation - wines remain pale lemon in color
Consumes alcohol & releases acetaldehyde apple skin or bruised apple, hay and/or chamomile, slightly bitter
Consumes glycerol which gives the matured wine a lighter body slightly sweet taste. contribute to the very dry nature
Flor also reduces the levels of acetic acid
the nature of Flor changes in different areas of?
different areas of the region (the prevalent of each of the four yeast strains)
change from bodega to bodega
changes over the different states of the solera system
what aromas compound form during the biological ageing process? and why
Flor reproduces and dies- autolysis takes place
-lead to savory, nutty flavors and enhances texture
Compounds form due to the reaction between alcohols, acids, and acetaldehyde
describe what does adding Sobretablas do for a solera system?
provides nutrients to the flor
wine is fresher when it reaches the point of sale
Flor need nutrients that includes _____and is provided by _____
alcohol
glycerol
acetic acid
provided by the sobetablas
blending the younger wines into the older wines helps in what way?
1 to refresh the nutrients in the younger wines.
the nutrients added at intervals helps the flor to have a constant supply of nutrients
protect wines from oxidation
2 wine should be fresher when it reaches the point of sale
describe the frequency of bottling to end consumer for Fino and Manzanilla wines?
small portions removed more frequently throughout the year
wines are fresher when get to point of sale
wines do not improve with bottle aging
should be consumed as fresh as possible
what changes to the wine during oxidative aging?
Color- lemon to gold, to amber, to brown
ABV increase slightly - water loss is quicker than ethanol loss
3-5% volume loss each year
components of wines become more concentrated
what components of wine become more concentrated during oxidative aging of sherry?
- Glycerol levels rise give more oxidatively -aiding to a more aged a fuller, rounder body than biologically aged
- aromas and flavors increase
- primary characteristics to tertiary- oxidative - Carmel and nuts flavors develop
what components of wine become less concentrated during oxidative aging of sherry?
Decrease: Acetaldehyde (bruised apple) slightly Increase:acetic acid (vinegar) and ethyl acetate (nail polish). (associated with volatile acidic acid, Alcohol and glycerol
Describe finishing choices for sherries?
tartrate stabilized (often by contact process),
fined and filtered prior to bottling.
Filtration is particularly necessary in biologically aged to remove flor yeast
Otherwise flor could start to develop once the bottle is opened and the wine is in contact with oxygen.
Packaging of Sherry requirements?
Closures can be driven cork, cork stoppers or screw cap.
All Sherries must be packaged and sealed within the three Sherry towns.
Jerez de la frontera, el Puerto de santia maria, and sanlucar de barrameda
