Still Wine Fermentation Flashcards
14 stages of red wine fermentation
- Harvest
- Sorting
- Crushing/destemming
- Must adjustment
- Cold soak
- Inoculation
- Fermentation
- Cap management (1-2 days after fermentation. Cont throughout)
- Extended maceration
- Pressing
- Clarification
- Barrel aging (or in other container)
- Blending
- Bottling
14 stages of white wine fermentation process.
- Harvest
- Sorting
- Crushing
- Pressing
- Must adjustments
- Juice settling
- Inoculation
- Fermentation
- Sur lie aging
- Clarification
- Barrel aging (or in other containers)
- Blending
- Cold stabilization
- Bottling
A standard size (60 gallon/225 liter) oak barrel is a..
Barrique
Letting the newly-pressed juice settle for a day or two before fermentation is allowed to begin
Debourbage
Adding sugar to the must before fermentation begins
Chaptalization
Allowing the wine to rest on the dead yeast cells after fermentation has completed
Sur lie aging
The stirring up the dead yeast cells back into the liquid
Bâtonnage
Grape juice, or the mixture of grape juice, seeds, and skins that will be fermented and transformed into wine
Must
A chemical by-product of malolactic fermentation that imparts a “butter” aroma to wine
Diacetyl
An alternative method of red wine fermentation sometimes referred to as “whole berry fermentation”
Carbonic maceration
Considered to be the highest quality juice in the batch
Free run
The cake of compressed grape skins and seeds that remain behind after the final pressing f the juice or wine
Pomace
The use of gravity to remove suspended matter in a batch of newly fermented wine
Racking
A clarification technique that uses an inert material to attach to attract and bind to unwanted materials
Fining
To add a significant amount of commercially/cultured grown yeasts yo the fermentation process to get it off to a fast start
Inoculation
