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MaMaMa Diploma > Unit 2 Element Two Vinification > Flashcards

Unit 2 Element Two Vinification Flashcards

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1
Q

Traces of agrochemicals in the wine are minimised due to what?

A

All chemicals have a minimum number of days between the last application and harvest.

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2
Q

A Late application of sulfur in the vineyard can create what in the winery?

A

Hydrogen sulfide and other stinky reductive componds.

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3
Q

Residual fungisides have what impact on the fermentation?

A

Affects yeast growth and activity.

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4
Q

Water during harvest can impact the wine, how?

A

Moderate levels may not adversely affect quality, longer periods of wet weather may create dillution, danger of grape swelling bursting and rot.Hail can devestate a vintage.

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5
Q

Which factors are investigated during a pre vintage planning?

A

Estimation of crop levels to make sure sufficient tank capacity are available, checking and cleaning of harvesting processing wequipment and machinery, making sure tanks are clean and ready, purchasing required oenological products.

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6
Q

Advantages of manual harvest?

A

Little or no damage to the bunches, pickers can select individual bunches according to ripeness, discard unhealthy fruit. No limitaions according to terrain row space or vine training.

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7
Q

Disadvantages of manual harvest?

A

High labour input (expensive sometimes), slow rate of harvesting.

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8
Q

Name some types of wine that need manual harvest?

A

Traditional method sparkling adn carbonic maceration requires whole bunch. Tokaji beerenauslese and trockenberenauslese require selected berries wich must be hand harvested. Some EU regions requires by law.

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9
Q

Benefits of machine harvesting?

A

Speed, can be picked at optimun ripeness or before rain. Flexibility to nightharvest when temperatures are lower, reduces harvest costs.

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10
Q

Disadvantages of machine harvest?

A

Some damage is done to the berries with berries being split leading to juice being released, Selection needs to be done by handin advance of the harvest. The ltest models can select. Machines are expensive to purchase. Adoption of machine harvest cannot be done e verywhere due to terrain, slopes terraces or wet soil. Not every trellissystem can be used, sufficient row width required.

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11
Q

Transport damage before reception can be limited or avoided using? 5*

A

*Use of shallow picking containers *limiting grape transfers from container to container *reduce load level and dumping heights of machine harvested fruit * transporting grapes in a refrigerated truck if the distance is long or climatic conditions hot *minimise delay before processing

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12
Q

General rules for transportation of grapes?

A

Limit oxidation, microbial contamination.

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13
Q

How is oxidation during transportation minimised?

A

Limit air contact use of inert cas such as nitrogen or CO2. Add small amounts of so2 to the freshly harvested grapes. Harvest during night or early morning when temperature is low and oxidation process slower. Process the grapes quickly,delays can be devastating.

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14
Q

Microbial growth is reduced by?

A

Health of the grapes, rotten grapes need more careful and rapid handling. Hygiene, keep machines and transport equipment clean, temperature and time cool and quick is ideal. Berry integrity, whole berries have no or minimal juice liberated during harvest, therefor risk reduced.

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15
Q

Contamination during harvest may occur by* 5*

A

*Rainfall dillutes sugar concentration, *leaves and stalks into picking bins *MOG harvested by mechanical harvesters *soil on the underside of harvesting bins, hydraulic oil from harvesters, metal or plactis parts from harvest equipment.

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16
Q

Advantages of destemming?

A

*removal of stems which may release bitter and herbaceous flavours into the fermenting grape must and wine *removal of MOG *white winemaking allowes more fruit into the presws making it more efficient *red winemaking stems have been found to release water and pottasium, they also absorbs color and alcohol.

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17
Q

Destemming disadvantages?

A

A poor quality de-stemmer may damage the stems so badly that more of the bitter and herbacous flavours are released than if no destemming was made, pressing without stems are slower, pressing with stems helps release a fine juice low phenolics and solids.

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18
Q

Disadvantages of destemming, red winemaking?

A

Presence of stems will reduce compaction of pomace cap and make temp control and phenolic extraction easier. In some black grape varieties stems can release good tannins which reduce damage done by oxidation. Slower pressing as in white winemaking

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19
Q

Benefits of crushing?

A

A faster pressing process in white winemaking, the free run juice is already released, increase in tannin and color extraction in red winemaking.

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20
Q

Why should crushing be done gently?

A

To avoid release of bitter phenolics from the seed.

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21
Q

The fermentation in semi carbonic maceration are of what kind?

A

Intracellular fermentation at the beginning of the process.

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22
Q

Methods for crushing?

A

Foot crushing, today machine crushing a crusher destemmer is used.

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23
Q

What is the extraction rate of pressing?

A

70%

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24
Q

Wich grape varieties are common to have some skin contact prior to pressing?

A

Aromatic varieties, SB Muscat, Riesling, Gewurztraminer and viognier, Semillion

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25
Q

What can be added to the process to make skin contact more efficient?

A

Pectolytic enzyme

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26
Q

What are typical figures of time and temperature for white winemaking skin contact?

A

5-10 degrees C and a few hours - 24h

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27
Q

Whats press wine?

A

A wine made of pressing the grape pomace at the end of fermentation. High in tannin and colour. Sometimes added into the wine sometimes to astringent and bitter.

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28
Q

An other name for a basket press?

A

Vertical screw press

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29
Q

Another name for horizontal screw press?

A

Vasilin

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30
Q

What is a Willmes?

A

A pneumatic press

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31
Q

Advantages of vertical screw press?

A

*simple and easy to use * the juice is filtered though the stalks giving a somewhat clear must

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32
Q

Disadvatages of vertical screw press?

A

Filling and reloading is labour intensive * slow process to get a bitterfree juice. Phenolics are released if hurried *extraction process is exposed to oxygen

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33
Q

Advantages of horisontal screw press?

A

Filling and emptying is simple *operation can be automated *extraction liquid can be partially protected from oxidation by blanketing with gas

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34
Q

Disadvantages of Vaslin?

A

Breaking up the marc between the press sycles is wuite violent and can extract phenolic matter. * High pressures can be used reducing potential quality.

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35
Q

Advantages of pneumatic press?

A

Even at low pressure a good extraction thus good quality is achived *preaking of the pomace can be gentle reducing bitter phenolics

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36
Q

Disadvantages of a Wilmes?

A

A bit time consuming

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37
Q

Advantages of tank press?

A

Oxygen contact can be eliminated * low pressure pressing results in high quality juice

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38
Q

Disadvantages of Tank press?

A

Slower than pneumatic press due to smaller pressing surface *expensive type of press

39
Q

Advantages of continious screw press?

A

A press that can be continually loaded with grapes this gives a high throughtput.

40
Q

Disadvantages of continious screw press?

A

Quality of juice not as good as match process due to high pressure and rough action. If separation of juice is made from diferent stages the quaility can be good in the first part of the screw.

41
Q

What are the natural quantities of SO2 produced during fermentation?

A

About 10mg/L

42
Q

What are the properties of SO2?

A

Antiseptic inhibits microorganisms, acetobacter and wild yeast. Antioxidant it combines with oxygen removing it before it harms the product. Anti oxidasic, denatures oxidasic ensymes. It combines with acetaldehyde.

43
Q

In wineries SO2 can be added in four different forms which are?

A

*Potasium metabisulfide, dissolved in acid solution releases dulfur dioxide. *Pure SO2 gascompressed into liquid form. *dissolved in solution normally 5% *generated from burning sulfur tabletsor candles (for barrels)

44
Q

Sulfur dioxide is sometimes added in the juice before fermentation to control microbial activity, what are the recomended levels for white and red musts?

A

White 60-100mg/L

Red 10-60mg/L

45
Q

Higher levels of SO2 are needed sometimes, when?

A

Style of whine, if primary fruit is priorised *health of grapes at harvest if some rot is present higher levels are needed *Ph wines with higher ph needs more SO2

46
Q

Wich form of SO2 has protective properties and is active?

A

Free SO2

47
Q

What properties do bound SO2 has?

A

It has already reacted and do not have any more protecting properties.

48
Q

What its total sulfur dioxide?

A

Free and bound SO2

49
Q

Whats the limit of total SO2 for red wines?

A

150mg/L

50
Q

What is the legal limit of SO2 for white wines?

A

200mg/L

51
Q

What are the typical levels of SO2 for sweet wines?

A

250mg/L for offdry 390mg/L for luscious sweet BA TBA Sauternes.

52
Q

Whats the purpose of claification?

A

To remove any solid particles suspended in the must to produce cleaner flavourswith more finesse and less bitterness.

53
Q

Describe teh relationship between pressing and clarification.

A

The more violent pressing method the more clarification needed.

54
Q

Methods for clarification? 4*

A

*Cold settling *centrifugation *diatomaceous earth *floatation

55
Q

What can be added to aid the settling process?

A

Pectolytic enzymes.

56
Q

Disadvantages of centrifugation?

A

Risk of oxidation, cost of specialised machinery.

57
Q

Disadvantages of diatomaceous earth filtration?

A

Removes to much nutrients needed by the yeast, environmental unfriendly. Health issus during usage.

58
Q

How does floatation work?

A

By bubbling small amounts of either nitrogen co2 through cloudy must, bubbles connects to solids and brings the to the surface, if air is used hyperoxidation can be performed at the same time.

59
Q

Enrichment describes addition of what into the must with what purpose?

A

Sugar in order to increase the alcohol level. Sugar can be in form of sucrose (chaptalisation) or RCGM.

60
Q

Guide lines for sugar convertion to alcohol, how many grammes are needed to rise the level of alcohol by 1% in white wine?

A

17g/L

61
Q

Guide lines for sugar convertion to alcohol, how many grammes are needed to rise the level of alcohol by 1% in red wine?

A

19g/L

62
Q

Name three must concentration techniques?

A

Vacuum evaporation, Reverse Osmosis, cryoextraction

63
Q

Whats the purpose of mush concentration?

A

Concentrating the must by removing water.

64
Q

How does vacuum evaporation work?

A

By lowering the pressure in a vessel and let the water boil of at a temperature as low ad 20degrees C.

65
Q

How does reverse osmosis work?

A

The grape must is “filtered” through a fine membrane with the use of high pressure. Water molecules pass through the filter and the must gets concentrated.

66
Q

How does cryoextraction work?

A

Water is removed in frosen grapes by pressing them leaving water in ice form left in the grapes. Must can be frosen and filtered, the must will thaw first leaving the ice in the filter.

67
Q

In Eu zone A enrichment is permitted to rise the alcohol level by how much?

A

3,5% in poor years to as much as 4,5% by permission.

68
Q

A wine without dispensation cannot have a alkohol level lower than?

A

8,5%

69
Q

How much may must be concentrated?

A

By 2% of potential alcohol or 20% volume reduction

70
Q

Is it possible to use reversed osmosis and vacuum evaporation for concentration of the must in the same batch?

A

No, only one method of enrichment may be used.

71
Q

Whats the definition of Potential alcohol?

A

The concentration of alcohol that would result from the fermentation to dryness of all the sugar dissolved in the must.

72
Q

Whats the definition of actual alcohol?

A

The actual level of alcohol in a wine after fermentation

73
Q

Whats the definition of residual sugar?

A

The concentration of sugar in a finished wine (unfermented sugars and from any sweetening operation)

74
Q

Whats the definition of total alcohol?

A

Actual alcohol + potential alcohol from the residual sugar contained in a must or wine

75
Q

Whats the definition of natural alcohol?

A

The total alcohol in an un-enriched must or wine.

76
Q

How does legal regulations correlate temperature and deacidification?

A

Deacification allowed in cool climates and poor years, prohibited in hot regions.

77
Q

How much tartaric acid is allowed to be removed from the must?

A

1g/L

78
Q

Different methods for ddeacidification? 4*

A

Malolactic fermentation *addition of potassium bicarbonate *addition of calcium carbonate, *double salt deacidification

79
Q

How does addative deacidification processes work?

A

A carbonate is added to the must and tartrate cristals are formed wich are possible to filter out.

80
Q

In what region is double salt deacidification often justified?

A

In very cool regions.

81
Q

What other properties of the wine is changed during deacidification?

A

PH adn therefor the effectiveness of SO2

82
Q

How does ph affect the colour of red wine?

A

Low ph looks brichter and more purple/blue, higher pH duller and more garnet/brown

83
Q

Ph is not only affected by the acids in the wine its affected by at least one more thing?

A

Buffering effects of dissolved salts.

84
Q

Which acid is generally used in europe for acidification?

A

Tartaric acid

85
Q

Hur much acid may be added in must and wine?

A

Must 1,5g/l Wine 2,5g/l

86
Q

How does the acidification process work?

A

Desired amount is weight and dissolved in grape must or added to the vat, best done prior to fermentation to integrate.

87
Q

What other additives may be used?

A

Tannin, *Bentonite *flavour andn colour enhancing enzymes, *Oxygen *ascorbic acid

88
Q

Whats the properties of ascorbic acid?

A

Vitamin C, works as and antioxidant, but cannot take the full roll as antiseptic, also not possible to use at the samt time as So2 or hydrogen peroxide can be formed.

89
Q

What is hyperoxidation?

A

Air is bubbled through the juice for a calculated length of time. This might lead to colour stabilisation in white winemaking, some wines such as sherry, tawny port, vin jaune, and some tokaji owe their charactar to oxidation during the winemaking.

90
Q

What is laccase?

A

An anzyme found in fruit affected of grey rot, it browns must and wines and looses the aromatics in the fluid. SO2 cannot handle laccase.

91
Q

How can laccase be avoided?

A

Do not pick any mouldy grapes. Othervise pasteurisation may be used at the cost of primary aromas.

92
Q

Where os Tyrosinase found?

A

In healthy grapes.

93
Q

Disadvantages of hyperoxidation?

A

Production of acetaldehyde resulting i a sherry loke flavour. Creation of bitter tasting components, development of spoilage bacteria as acetic bacteria.

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