Topic 9 (b) - Fortified wine production Flashcards
What are fortified wines characterised by?
Receiving an addition of high strength distilled alcohol spirit at some stage of their production, and by the final alcohol concentration being significantly higher than that of table wines (normally in the range 16-22% v/v compared with less than approximately 15% v/v).
Why was fortification of wine performed?
To help preserve the wine from microbial spoilage, including refermentation of any residual sugar.
What characters does Sherry (Apera) have?
Distinctive nutty or green apple characters.
Describe the process of producing Sherry (Apera)?
- The main feature of this process is the growth of particular strains of film yeast (flor yeast) on the surface of a base wine that is fortified to approximately 15% v/v and exposed to the air.
- This flor yeast utilise ethanol as a nutrient source and produces acetaldehyde as a by-product.
- This gives a distinctive nutty or green apple character to the wine.
-Although the flor yeast requires good exposure to air (i.e. the yeast grows aerobically or oxidatively) the wine below the flor film is not oxidised.
What spirit is added to fortify Sherry (Apera)?
A neutral spirit such as Spiritus Vini Rectificata (SVR)
What grape variety is used to make the base wine used in Fino Sherry production?
Palomino
How does a solera system work in Fino Sherry production?
- Young Apera that has the flor character is blended with older wines that are stored/matured in seasoned (i.e. relatively neutral) oak barrels.
- The blending utilises a solera system where traditionally barrels are stacked in different levels or tiers, to form a pyramid.
- Each tier contains wine of the same age, with the oldest wine on the bottom level. When wine is removed from this level at bottling, it is replaced with the same amount from the barrel levels immediately above.
- These barrels, in turn, are topped with wine from barrels above them and so on. The uppermost tier contains the youngest wine and is topped from the latest harvest.
What is Amontillado (Aged Flor Apera)?
- Aged Flor Apera consists mainly of wines not considered to be fine or delicate enough for classification of the dry flor Apera.
- It is darker in colour and more robust and complex in flavour, due to longer ageing in oak.
- Some of this wine style started in the same manner as the ‘fino’ style, where it was under the flor yeast for several years.
- The flor either stops or is intentionally halted by fortifying it to a higher level of about 17-18% alcohol.
- It then is allowed to oxidise in a slow and controlled way. While still having hints of flor, it will be less fresh and citrusy than be more structured.
What is Oloroso (Rich Rare Apera)?
- Rich Rare Apera is the third major product of this style of wine and is based on pressings and other material that has failed in its suitability for the two styles described above.
- The wine has little or no flor character heavily sweetened using grape juice concentrate and oak-aged for long periods.
- It is obviously sweet and has a strong, complex, nutty, woody, caramel, aged flavour
How is Australian Muscat made?
- Muscat is produced from Muscat a Petits Grains Rouge (Rutherglen Brown Muscat) and Topaque (formally known as Tokay), from Muscadelle.
- Both wine are produced by leaving bunches on the vine until extremely high ripeness levels are reached.
- Once destemmed/crushed the grapes are left to macerate, and then usually fortified with neutral grape spirit as fermentation begins.
- This means that in most cases nearly all the natural grape sugar is retained.
- After pressing and clarification, the wine are matured in barrels (typically large format) for a minimum of three years.
What characters does Rutherglen Muscat have?
Raisins and a distinctive rose aroma. As the average age of the wine increases, greater levels of complexity, concentration (flavour and unctuousness from increasing concentrations of residual sugar) and rancio characters become more apparent.
At what Baume is red wine normally fortified at when producing fortified red wines?
To achieve the desired residual sugar level, fortification is performed before alcoholic fermentation is complete and approximately 3° to 6° Baumé of sugar remains.
What are tawny wines?
- Tawny wines are the result of aging the base wine in oak barrels/ casks for at least 3 to 5 years.
- It is bottled as a non- vintage wine (blended) and so some of the material is considerably older
- During, aging, much of the colour and tannin initially present in the young wine precipitates, leaving a lighter, tawny-coloured wine with just enough tannin to balance the sugar and alcohol present
- Because of the extended wood-aging, the flavour of tawny port is complex, showing some woody, rancio and nutty, dried-fruit characters.
- A dry finish on the palate is another key feature of quality Tawny style wine.
