Sherry production Flashcards
What are the different “yema’s” used for in Sherry production?
- Primera Yema - free run juice (60-70%) of total must is used for primary Fino/Manzanilla
- Secondo Yema - Presswine may be used for styles like Oloroso
- Mosto Prensas - poor quality presswine for destillation
Is the must prior to fermentation acidified?
yes, using tartaric acid
Where do grapes destined for “Fino” typically grow compared to grapes destined for “Oloroso”?
On the limestone-rich Albariza soil, while grapes for Olorosos grow on solis richer with clay.
Before technology and temperature control what kind of vessel was used for fermenting sherry base wines?
New American oak, to try to leech tannin as well as impart oak flavors on the wine. Also to try to season the barrels making the more fit for the longer ageing of the Solera to not impart too much flavor later on.
Today with modern equipment what kind of fermentation vessel are used?
Big stainless steel tanks around 50, 000L capacity.
What happens after fermentation has taken place?
Now the producer will inspect their base wines and determine if the Sherry will go for oxidative ageing or biological ageing. For biological ageing the wine is fortified up to 15-15,5%abv and for oxidative ageing it will be fortfied 17-18.0 %abv (at least above 16.0%)
Deciding wheter it will develop under “flor” or not.
What is Flor?
Its’ the film-forming yeast known as the flor del vino—the “flower.” While the normal yeasts responsible for alcoholic fermentation die as the wine’s sugar is wholly consumed, a specialized set of yeast species (of the genus Saccharomyces) arrives to metabolize glycerin, alcohol, and volatile acids in the wine. While producing acetaldehyde and carbondioxide as a result of the process, making sure the wine doesn’t oxidaise.
Humid air carried on the poniente wind, a moderate temperature between 15-21° C, an absence of fermentable sugars, and a particular level of alcoholic strength (15-15.5% abv), PH-level of 3.3-3.4 and low levels of SO2 are prerequisites for the development of flor.
The level of evaporation of water must also be in line with the yeasts “flor’s” consumption of alcohol to make ensure the wines abv stays around 15-15.5%abv.
As flor requires contact with oxygen, it forms a film on the surface of the wine that will protect the liquid from oxidation. The flor grows vigorously in the spring and autumn months, forming a frothy white veil over the wine’s surface; in the heat and cold of the summer and winter it thins and turns gray.
The first classification of sherry takes place after alcoholic fermentation. However a wine marked to age as “oloroso” is set on a certain path of oxidative ageing.
But vats marked for ageing under flor enter a second classification, which is?
Wines that develop under flor will enter an intermediary stage, the Sobretablas, for a period of six months to a year, during which the course of the wines’ evolution may be redirected.
The wines, now kept in used 600 liter American oak butts, will be monitored and classified for a second time.
Which are the second classifications of Sobretablas?
Palma: Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.
Palma Cortada: A more robust Fino, which may eventually emerge as Amontillado.
Palo Cortado: A rarity. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
Raya: Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.
Dos Rayas: The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.
After second classification is complete the Sherry wines are ready to undergo the long maturing process of the Solera, explain Solera ageing?
A system of fractional blending comprising of serveral Sherry “butts”. The recent vintage (anada) will enter the upper scale of the “Criadera”.
Every step of the scale give a portion of wine under it. At the end you find the “Solera” which wine will be drawn off from and bottled.
The range of Criaderas (amount of steps of butts before you reach the bottom Solera) vary from as few as 4 up to fourteen. This system of blending is detrimental for the survival of flor. When wine is moved from Criadera to Criadera it offers oxygen, new wine added supplies a new amount of nutrients for the flor to survive.
Even olorosos undergo Solera ageing, though it’s not necessary for oxidative ageing it’s aged the same way nontheless.
What different grapes are used for production of Sherry?
Palomino Fino (Palomino Basto/de Jerez) 95% of total vineyard area.
Pedro Ximenez
Muscat of Alexandria
How long must Sherry undergo maturing to ba called Sherry and how much wine can be drawn off/bottled every year?
There is a minimum requirement of 2 years of age and the maximum amount that can be drawn off any Solera-system is 40% of the total volume per year to ensure the fact that the sherry is at least 2 years old.
How much volume in Liters of wine can be pressed from a 100KG of grapes for sherry production?
70L
Palomino Fino is prone to one thing after harvest, which is?
oxidation
Why are fermentations temperatures higher than in other white wines?
The conservation of fruit and esters are not part of the style of wine.
