Theory Questions Flashcards
Why does Riesling thrive is cold climates?
- tolerant of cold winters
- buds late to avoid spring frosts
Which characteristics allow Riesling to range in different sweetness levels?
- can be left on vine to accumulate sugar without losing it’s natural acidity
- buds late to experience longer growing season
Name methods for protecting Riesling’s aromatic profile (prevent oxidation)
- SO4 (sulfur dioxide)
- gently press grapes immediately in winery with little to no skin contact
- juice before fermentation fully clarified through sedimentation (settling)
- inert vessel
How will under-ripe grapes effect the wine
- astringent tannin in red wine (Cabernet Sauvignon)
- herbaceous flavors
Methoxypyrazines
- aroma compound
- anti feedant
- decreases with tannin after veraison/ripening
- herbaceous, tomato leaf, green pepper, grassy, asparagus
- Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc, Carmenere, Merlot, Malbec
- Ladybug Taint
How do you achieve powerful and intense wines with deep color in the vineyards?
- harvest late from lower yields > generate maximum color development and sugar
How do you achieve powerful and intense wines with deep color in the winery?
- prefermentation extraction (cold soak/cold maceration)
- careful and consistent cap management
- new oak used for fermentation and maturation
Weather hazards effects
- spring frost > destroy buds
- summer rain > disrupt flowering
- summer hailstorms > destroy vines
- harvest rain > rot
Best vineyard sites
- mid slope > good drainage and less frost risk
- aspect south to east > gentle sun ripening conditions
What effect does limestone soil have on wine?
limestone is very alkaline > grapes balance this out by becoming very acidic (Ex. Chablis)
Why is Chardonnay planted everywhere?
- early budding
- early ripening
- productive
- adaptable and found in all climates
- clonal diversity
Malolactic fermentation
- secondary fermentation
- lactic bacteria converts malic acid into lactic acid
- flavors of dairy (cream, milk, butter)
- adds body
Yeast autolysis (lees)
- contact with lees for extended time (often up to year)
- usually in oak > maximizes contact through battonage (stirring lees)
- flavors of yeast (bread, cream, dough)
- adds texture, body
Oak fermentation/maturation
- flavors of cedar, vanilla
- oxidative flavors of kernel (almond, walnut)
- adds body
Preserving aromatics in white winemaking
- whole bunches crushed > gentle and reduces risk of oxidation
- pressed immediately or after short skin contact > reduces risk of oxidation
- gentle clarification before fermentation (settling)
- inert vessels during fermentation (stainless steel, concrete, old oak)
- adding SO2 > prevent MLF
- cool fermentation temperature > slow steady fermentation and encourage formation of primary fruit aromas and flavors
- bottled after fermentation (no oak aging influence)
