viniculture Flashcards
1
Q
Yeast combined with the sugars in the must result in:
A
alcohol, carbon dioxide, heat, esters (volatile compounds), and aldehydes
2
Q
During fermentation acids will increase by how much
A
.15-.3(pH) which means grapes need to be picked with sufficient acid for a balanced wine
3
Q
Measuring sugar in the field is done by
A
Using a portable refractometer. Uses sugar levels to refract the light. Multiple berries and sights in the vineyards must be used.
4
Q
Many winemakers prefer to use total (__) for harvest
A
Total pH to measure acidity. A pH meter can be used in the field. Precise within two decimal points.
5
Q
Most harvest occur with less than ideal sugar and acid levels, what can be done?
A
-If acid is too high, using yeast strains capable of lowering pH( Lalvin 71B)
-malolactic bacteria, thus encouraging malolactic fermentation( bacteria CH35)
-water dilution can be used, reverse osmosis preferred
-chaptalization
-blending
-extreme cases calcium carbonate and potassium bicarbonate
6
Q
What is the scientific name for lactic acid bacteria
A
Oenococcus oeni
7
Q
What is responsible for Malolactic Fermentation(MLF)
A
Lactic acid bacteria(LAB)
8
Q
Lactic acid bacteria(LAB) is from what family?
A
Leuconostoc heterofermentative cocci
9
Q
Four different gases are used during vinification and bottling, what are they and used in which steps?
A
Carbon dioxide, nitrogen, argon, and oxygen are used for sparging, blanketing,
flushing, and clarification procedures
10
Q
What level of Oxygen is suitable for wine?
A
Oxygen levels are not suitable for wine at 20% or higher concentrations
11
Q
What gases are typically used in modern day wine making
A
Today nitrogen and carbon dioxide, or a combination of the two, are generally used the most, as they are heavier than oxygen. The gas used will vary depending on the style of wine desired.
12
Q
Nitrogen is about eight to nine times less soluble than carbon dioxide, so it tends to be used more during __________
A
sparging
13
Q
Sparging is the process of
A
using inert gas to remove the dissolved oxygen from the wine
14
Q
CO2 is a normal constituent of wine even after bottling, usually in the range of.
A
0.4 to 1.0 g/L
15
Q
if nitrogen is not used carefully it can
A
remove volatile flavor compounds, it can also strip the CO2 below optimum levels. Stripping the CO2 makes the wine lack freshness and come out flat
16
Q
To avoid stripping CO2
A
using CO2 or a mixture of nitrogen at three parts CO2 to one-part N2 is the most common approach. Nitrogen is the best option for red wines but retaining a small amount of dissolved CO2 is essential. ‘Balanced mixes’ combine carbon dioxide with nitrogen, closely simulating a natural balance, and are becoming more frequent. Ideally, a mixture of two parts N2 and one part CO2 provides the best results.
17
Q
The sparging effectiveness or production rate will be based on numerous factors:
A
such as the inert gas bubble size, gas pressure, and the gas flow rate against the flow rate of the wine.
18
Q
The smaller the size of the inert gas molecules, the more efficient the stripping of the oxygen will be. Industry standards state that for size, temperature and volume of wine?
A
.03 nm size is ideal. The longer the length of contact, the more efficient the process. Sparging should be done at temperatures of 15°C-20°C (59°F-68°F) at a pressure of one to two atmospheres. Depending on the desired result, this translates to roughly 0.1 to 0.3 liters of inert gas per liter of wine.
19
Q
Blanketing is the process of continuously maintaining a layer of inert gas above the wine surface. Why?
A
The object is to reduce O2 levels to under 0.5% by volume to ensure no aerobic microbes can grow.
20
Q
Flushing is essential in cellaring. The objective is to
A
‘flush’ containers with one of the three inert gases to remove oxygen before and while filling. Flushing may be used to protect wine at any or all stages in the vinification process and is safe if done correctly.
21
Q
Gases are also used for clarification, commonly known as “__________”
A
flotation, to send tiny bubbles through the must, catching solid particles and floating them to the surface where they can be skimmed off. Flotation commonly uses nitrogen, but some have opted for air, which runs the risk of over-oxidation. This process helps expedite the clarification process, freeing up tank space and saving energy by reducing the length of temperature-controlled settling.
22
Q
Vats must be tested for CO2 levels before a person enters because:
A
Because they may die from asphyxiation. Too much can also give the wine a prickly feel. the levels must be monitored. In the US, if the level is higher than 3.92 g/L, there is a higher tax levied on the wine. It can also magnify the sensation of acidity and odor, which is suitable for white wines designed for early release but not so much for other wines. There are several methods of calculating carbon dioxides, such as carbodoseur, titration, blood gas analyzers, and CO2-specific electrodes, but the simplest is the carbodoseur.
23
Q
Argon does not:
A
dissolve in liquid easily, is denser than nitrogen, does not add spritzy attributes to the wine like carbon dioxide, and is very gentle with the wine itself.
24
Q
highly reactive oxygen can aid in:
A
developing wine through micro-oxygenation when used in the correct amount at the right time. Exposure during fermentation can assist in starting it. Also used during filling, racking, or topping up can add complexity, color, and clarification
25
The fact remains that the use of sulfur, controversial or not, is an integral part of grape-growing and winemaking worldwide why?
Farmers use sulfur-based sprays to battle mold and mildew. Winemakers use it
to protect juice and wine from oxidation. It is used as an antiseptic for
cleaning winery equipment and can prevent Brettanomyces and spoil-
age caused by acetobacters. Wine must be labeled ‘contains sulfites’ in most countries.
26
Saccharomyces has three different families:
Saccharomyces pastorianus, which is typically used for beer; Saccharomyces bayanus, which is used for winemaking and cider; Saccharomyces cerevisiae is used for winemaking, beer, sake, and bread and baked goods.
27
Challenges with wild fermentation
-must have exceptionally high-quality fruit with no mold, damage, or split grapes
-fermentation will take longer and requires oversight and management.
-fermentation can get stuck if the fruit lacks some nutrients needed for the yeasts or the musts’ temperature gets too hot or cold.
-can be less predictable.
28
Benefits of making wine with Commercial yeasts are?
Commercial yeasts can produce the exact wine each year in style
and quality. For commercial purposes, it is what most consumers want
from their brands. Advantages to commercial yeasts include initiating
fermentation faster, with limited chances of getting stuck. They are also
tolerant of fungi, such as mold, on the fruits, high acidity in un-ripened grapes, and for the most part, do not react negatively to lower temperatures
temperatures.
29
What is the ideal temperatures for yeast in fermentation?
Ideal temperatures are between 15°C-25°C (57°F- 77°F). For the initial Crusher-Destemmer inoculation, the must’s temperature should be precisely 16°C (60.8°F).
After fermentation begins, the yeast population will double for every
ten degrees Celsius (18°F) it rises. Red wine fermentation will require
temperatures to reach 26°C-30°C (78.8°F- 86°F). White wine fermen-
tation will require temperatures to reach only about 15°C (59°F).
In general, yeast will die or go dormant if it is too cold (9°C or
48.2°F) and cannot survive if it is too hot (42°C or 107.6°F)
30
yeast require several things in the form of nutrients:
-proper level of oxygen
-Nitrogen (Yeast assimilable nitrogen (YAN))
- Within the fi rst 36 hours, the yeasts will consume all of the grape’s nitrogen, so the winemaker
must be ready to add diammonium phosphate (DAP).
-Sugar is required for yeast; the primary sugars available are fructose
and glucose.
-Vitamins and minerals are required as well. Commercial products such as Fermax, Fermaid, Startup, and Superfood are readily available for purchase.( Th ey have all of the vitamins and minerals: a blend of magnesium, zinc, potassium, and other trace,minerals and extracts.
- Autolyzed yeast additives can also be used
31
The life cycle of the yeast has five stages during fermentation:
1 - lag phase, when the yeasts are added up to the fi rst 48 hours,
while the yeast adapts to the temperature, pH, and pressure.
2 - is the log phase, which is the rapid, exponential expansion of the yeast population.
3 - The deceleration phase, the third stage, starts as the nutrient levels begin to decrease, and at this point, the yeast population slows its growth as the cells cannot divide without the nutrients needed for expansion.
4 - The fourth is the stationary phase; although the yeast is still actively consuming sugars, the population is steady as the division and death rates remain constant.
5 - Lastly is the decline phase, also known as the death phase. Once all nutrients are consumed, the organisms die. Fining and
clarifying will remove the dead yeasts. Unfi ltered wines leave the dead yeast cells, also known as yeast hulls, in the wine.
32
Fermentation can be artificially ceased by
reducing the temperature, pasteurizing the wine, or adding sulfur dioxide or neutral distillate. Yeast can also be removed by centrifuge or filtering
33
What latitude are most wine growing regions located
30-50 degrees latitude on other either side of the equator
34
Steps of White Wine Making
-reception of fruit
-pressing
-clarification
-corrections
-fermentation
-(MLF if so)
-maturation
-finishing
-bottling
35
Triage
Sorting of the fruit
36
What is the main difference between white and red winemaking?
The point at which pressing occurs
## Footnote
In red winemaking, pressing happens after fermentation, while in white winemaking, it occurs before fermentation.
37
What equipment is used to process grapes in winemaking?
Crusher/de-stemmer
## Footnote
This equipment helps separate the stems from the grapes.
38
What can be included with the must during the winemaking process?
Some stems
## Footnote
Keeping some stems can influence the flavor and tannin structure of the wine.
39
Why is the degree of pressing important in winemaking?
It affects the extraction of juice and tannins
## Footnote
Over-pressing can lead to excessive tannin extraction, impacting the wine's quality.
40
What is the process that occurs after pressing juice?
The juice is drained off or racked into a clean vessel
## Footnote
This process helps separate the liquid from solid matter.
41
What happens to the solid matter after juice is pressed?
Solid matter is allowed to settle to the bottom
## Footnote
Settling is crucial for clarity in the juice before fermentation.
42
What is the next step after the juice is transferred to a clean vessel?
The juice is transferred to another vessel for fermentation
## Footnote
This step is essential for the production of alcoholic beverages.
43
What impact does temperature have on fermentation?
It significantly impacts the character of the resulting wine.
44
What can be done to retain sugar in the final wine?
Fermentation can be terminated early.
45
What is the most common inert fermentation vessel?
Stainless steel tank.
46
List some materials that can be used for fermentation vessels.
* Fiberglass
* Glass
* Concrete
* Neutral wood
47
What type of vessel is known to impart flavor to wine?
Reactive vessels.
48
What is the most common reactive fermentation vessel?
Oak barrel.
49
What is chaptalization?
The process of adding sugar to grape must before fermentation to increase alcohol content
## Footnote
It is often used in cooler climates where grapes may not reach optimal sugar levels naturally.
50
What is acidification in winemaking?
The addition of acid to wine or grape must to enhance acidity levels
## Footnote
This is typically done to balance the flavor profile, especially in warmer climates.
51
What is malolactic fermentation?
A secondary fermentation process where malic acid is converted to lactic acid by bacteria
## Footnote
This process softens the wine's acidity and can add complexity to the flavor.
52
Can corrections happen before fermentation?
Yes
## Footnote
Corrections like chaptalization and acidification can be made prior to fermentation.
53
Can corrections happen after fermentation?
Yes
## Footnote
Adjustments can be made post-fermentation to refine the final product.
54
What are the maturation issues in white wine?
Type of vessel, duration, lees contact, flavor enhancement
## Footnote
These factors influence the overall profile and quality of the wine.
55
What does maturation depend on in white wine?
Grape variety
## Footnote
Different grape varieties may respond differently to maturation processes.
56
How can lees stirring affect white wine?
Enhance and intensify flavors and texture
## Footnote
Lees stirring, or bâtonnage, can add complexity to the wine.
57
What can oak barrels impart to white wine?
Flavor
## Footnote
Oak aging can introduce notes such as vanilla, spice, and toast.
58
What is the process of removing unwanted substances from wine called?
Fining
## Footnote
Fining involves adding agents to the wine that bind with the unwanted particles, allowing them to be removed.
59
What is used to clarify and stabilize wine by removing suspended solids?
Filtration
## Footnote
Filtration can be performed at various stages of wine production to ensure clarity.
60
What is the purpose of cold stabilization in winemaking?
To prevent the formation of tartrate crystals in the bottle
## Footnote
Cold stabilization involves chilling the wine to encourage the precipitation of tartrate crystals.
61
What is the process of combining different wine lots to achieve a desired flavor profile?
Blending
## Footnote
Blending is a critical step in winemaking that can enhance complexity and balance.
62
What is the final step in the wine production process before it is sold?
Bottling
## Footnote
Bottling must be done in a sterile environment to prevent contamination.
63
What are the different types of closures used for wine bottles?
Stopper systems
## Footnote
Common stopper systems include corks, screw caps, and synthetic stoppers.
64
What is the purpose of packaging and labelling in the wine industry?
To provide information and attract consumers
## Footnote
Packaging and labelling are crucial for marketing and legal compliance.
65
Steps of Red wine production
-reception of fruit
-crushing & destemming
-treatments
-corrections
-fermentation
-pressing
-MLF
-clarification
-maturation
-finishing
-bottling
66
What is a common pre-fermentation treatment for red wine juice?
Juice is typically sulphured prior to fermentation
## Footnote
Sulphuring helps to prevent oxidation and microbial spoilage.
67
What is chaptalization in the context of red wine making?
Chaptalization is the process of adding sugar to the must to increase alcohol content
## Footnote
This is often done if the natural sugar content of the grapes is low.
68
What is acidification in red wine production?
Acidification is the process of adding acids to the must to enhance flavor and balance
## Footnote
Common acids used include tartaric acid.
69
What is must concentration?
Must concentration refers to the process of increasing the sugar content in the grape must
## Footnote
This can be achieved through methods like evaporation or reverse osmosis.
70
What is maceration in red wine making?
Maceration is the process of soaking the grape skins in the juice to extract color and tannins
## Footnote
This typically occurs before fermentation.
71
What is cold-soaking in the context of red wine production?
Cold-soaking is a technique where grapes are chilled and left to soak in their juice before fermentation begins
## Footnote
This helps to extract color and flavor without fermentation.
72
What is chaptalization?
Addition of sugar to the must prior to or during fermentation
## Footnote
Chaptalization is a technique used in winemaking to increase alcohol content.
73
What is the purpose of chaptalization?
To raise alcohol by giving the yeast more fuel
## Footnote
This technique helps to enhance the overall alcohol level in the final product.
74
How much sugar is needed to produce 1 degree of alcohol?
17 g/l of sugar
## Footnote
This measurement provides a guideline for the amount of sugar to add during chaptalization.
75
Fill in the blank: Chaptalization involves the addition of sugar to the must prior to or during _______.
fermentation
## Footnote
This process is crucial in winemaking to control alcohol levels.
76
When is acidification best done?
Prior to or during fermentation
77
What is the most common acid added during acidification?
Tartaric acid
78
What are two methods of deacidification?
* Addition of calcium carbonate
* Malo-lactic conversion
79
What is the goal during red wine fermentation?
Balance skin extraction with aroma
80
What is the usual temperature range for red wine fermentation?
19 - 29 °C / 68 ° - 86 °F
81
Why is temperature control easier in traditional cellars?
Heat exchange is more efficient in smaller containers
82
What devices are used for temperature control in larger vats or warmer climates?
Cooling devices of all sorts
83
Fill in the blank: The usual temperature range for red wines is _______.
19 - 29 °C / 68 ° - 86 °F
84
What is cap management in winemaking?
Techniques used to manage the solid material (cap) formed during fermentation
85
What is Pigéage?
Punching down the cap to enhance extraction
86
What is Remontage?
Forcing fermenting wine from the lower portion of the tank over top of the cap
87
What is the purpose of cap management techniques?
To maximize extraction, prevent the cap from drying out, and prevent bacteria from forming
88
Fill in the blank: Pigéage involves _______.
[punching down the cap to enhance extraction]
89
True or False: Remontage is performed to keep the cap moist and prevent bacterial growth.
True
90
What is the term for the process of soaking the wine with its skins after fermentation?
Post fermentation maceration
## Footnote
This process can add complexity and depth to the wine's flavor.
91
What is the next step after fermentation in winemaking where the wine is separated from the solids?
Pressing off the wine
## Footnote
This step is crucial for obtaining clean wine free from grape skins and seeds.
92
What fermentation process converts malic acid to lactic acid in wine?
Malolactic Fermentation
## Footnote
This process softens the wine's acidity and adds buttery flavors.
93
What is the process of removing solids and particles from the wine to enhance clarity?
Clarification
## Footnote
Various methods can be used for clarification, including settling and filtration.
94
What is commonly added to wine to prevent oxidation and spoilage?
Use of sulphur
## Footnote
Sulphur dioxide is a widely used preservative in winemaking.
95
What is malo-lactic fermentation?
A process where lactic bacteria convert malic acid to lactic acid
## Footnote
This fermentation softens the acidity of the wine.
96
What is the effect of malo-lactic fermentation on wine?
Softening of the acidity
## Footnote
This results in a smoother taste profile.
97
Can malo-lactic fermentation be encouraged or inhibited?
Yes
## Footnote
Winemakers can control the process based on desired wine characteristics.
98
Do most red wines undergo malo-lactic fermentation?
Yes
## Footnote
Most red wines go through MLF to enhance flavor and reduce acidity.
99
Does malo-lactic fermentation occur in white wines?
It depends on the style
## Footnote
Some white wines may undergo MLF, while others do not.
100
Which bacteria is primarily responsible for malo-lactic fermentation?
Leuconostoc oenos
## Footnote
This bacterium is crucial for the MLF process in winemaking.
101
What is malo-lactic fermentation?
A process where lactic bacteria convert malic acid to lactic acid
## Footnote
This fermentation softens the acidity of the wine.
102
What is the effect of malo-lactic fermentation on wine?
Softening of the acidity
## Footnote
This results in a smoother taste profile.
103
Can malo-lactic fermentation be encouraged or inhibited?
Yes
## Footnote
Winemakers can control the process based on desired wine characteristics.
104
Do most red wines undergo malo-lactic fermentation?
Yes
## Footnote
Most red wines go through MLF to enhance flavor and reduce acidity.
105
Does malo-lactic fermentation occur in white wines?
It depends on the style
## Footnote
Some white wines may undergo MLF, while others do not.
106
Which bacteria is primarily responsible for malo-lactic fermentation?
Leuconostoc oenos
## Footnote
This bacterium is crucial for the MLF process in winemaking.
107
What is one method of clarification?
Racking
## Footnote
Racking involves transferring the liquid from one container to another, leaving sediment behind.
108
Name another method of clarification.
Fining
## Footnote
Fining uses substances that bind with unwanted particles, making them easier to remove.
109
What is a third method of clarification?
Filtration
## Footnote
Filtration physically removes particles from a liquid by passing it through a filter.
110
What is fining?
Fining is done to remove suspended matter
## Footnote
Fining is a process used in various industries, particularly in winemaking and brewing, to clarify liquids by removing unwanted particles.
111
What are some substances used in the fining process?
* Egg white
* Bentonite
* Isinglass
* Ox blood
## Footnote
These substances coagulate with suspended matter to facilitate precipitation and clarification.
112
What is the role of sulfur in winemaking?
It protects juice and wine from oxidation by binding with oxygen to form SO₂ (sulfur dioxide)
## Footnote
This oxidation protection is crucial for preserving the quality of the wine.
113
How does sulfur help prevent spoilage in wine?
It has antibacterial properties and helps prevent spoilage due to acetobacters
## Footnote
Acetobacters can spoil wine by converting alcohol into acetic acid.
114
What additional function does sulfur serve in winemaking?
It works as an antiseptic and is considered essential in maintaining hygienic winery equipment
## Footnote
This is important for ensuring the cleanliness and safety of the wine production process.
115
True or False: Sulfur is used in unlimited amounts by winemakers.
False
## Footnote
Winemakers use limited amounts of sulfur to avoid negative effects on the wine.
116
What gas does sulfur form when it reacts with yeasts?
Hydrogen sulphide (H₂S)
## Footnote
Hydrogen sulphide is known for its characteristic smell of rotten eggs.
117
What are Mercaptans?
Bad smelling chemicals produced when sulfur reacts with ethyl alcohol
## Footnote
Mercaptans are known for their strong and unpleasant odors.
118
True or False: Sulfur can produce a gas that smells like rotten eggs.
True
## Footnote
This gas is hydrogen sulphide (H₂S).
119
Fill in the blank: Sulfur can react with yeasts to form _______.
[Hydrogen sulphide (H₂S)]
120
Fill in the blank: When sulfur reacts with ethyl alcohol, it produces _______.
[Mercaptans]
121
What is the maximum allowed sulphur dioxide content in red wines according to EU law?
150 milligrams/litre (mg/l)
122
What is the maximum allowed sulphur dioxide content in white and rosé wines according to EU law?
200 milligrams/litre (mg/l)
123
What is the maximum allowed sulphur dioxide content in sweet wines according to EU law?
400 milligrams/litre (mg/l)
124
True or False: EU law allows varying levels of sulphur dioxide for wines with residual sugar.
True
125
Fill in the blank: The maximum sulphur dioxide content for _______ wines is 400 mg/l.
sweet
126
What is maturation in the context of red wine?
The process that involves several considerations to enhance the wine's quality.
127
What are the key considerations in the maturation of red wine?
* Vessels
* Duration
* Racking and Topping Up
* Maturation Tricks
128
Fill in the blank: The _______ used during maturation can significantly affect the flavor and quality of red wine.
[vessels]
129
What is Quercus alba?
A fast-growing wide-grained white American oak
## Footnote
It is known for its more pungent aromatics.
130
What character do barrel-making techniques contribute to Quercus alba?
Coconut character
## Footnote
This is a result of the specific techniques used in barrel-making.
131
What effect do sawn staves have in barrel-making?
Releases more aromatic substances, especially vanillin
## Footnote
This contributes to the overall flavor profile of the barrel-aged product.
132
Quercus robur and Quercus sessilis
Quercus robur and Quercus sessilis are European oak barrels
133
What is a characteristic of European brown oaks?
Tighter grained
## Footnote
Tighter grain can influence the quality and characteristics of wood products.
134
What type of tannins are found in Quercus robur and Quercus sessilis?
Finer tannins
135
How are staves prepared from Quercus robur and Quercus sessilis
Staves are split
136
What are the best known French forests?
Tronçais, Allier, Vosges, and Nevers
137
What family do the trees in Tronçais, Allier, Vosges, and Nevers belong to?
Quercus sessilis
## Footnote
This family is commonly known as forest oaks.
138
What distinguishes Tronçais, Allier, Vosges, and Nevers from solitary trees?
Forest oaks grow straighter trunks and branches start higher
139
How much richer in aromatic compounds are Tronçais, Allier, Vosges, and Nevers compared to solitary trees?
Four times richer
## Footnote
This higher concentration contributes to the unique characteristics of the wood and leaves.
140
What is the purpose of racking in wine production?
Racking serves to clarify the wine as sediments settle to the bottom of the barrels
## Footnote
Repeated racking may reduce the need for fining and/or filtering before bottling.
141
What factors influence the need for topping up wine barrels?
The need for topping up is contingent on the rate of evaporation in the cellar, which is influenced by temperature and humidity levels
## Footnote
Evaporation can lead to a decrease in wine volume, necessitating the topping up process.
142
True or False: Racking can eliminate the need for fining and filtering.
True
## Footnote
While racking can reduce the need for these processes, it may not completely eliminate them.
143
Fill in the blank: Racking helps clarify the wine as _______ settle to the bottom of the barrels.
sediments
## Footnote
Sediments consist of particles that can affect the clarity and quality of the wine.
144
What is the relationship between cellar conditions and wine topping up?
Cellar conditions, specifically temperature and humidity, affect the rate of evaporation, which determines the need for topping up
## Footnote
Higher temperatures and lower humidity levels typically increase evaporation rates.
145
What is a method to transfer oak flavors to wine?
Placing oak chips in a perforated 'teabag'
## Footnote
This method allows for controlled infusion of oak characteristics.
146
How can oak staves be used in winemaking?
Suspended in wine in a stainless-steel tank
## Footnote
This method provides a different approach to imparting oak flavors.
147
What is micro oxygenation?
Introducing small doses of oxygen into wine resting in tank
## Footnote
This technique can enhance the wine's softness and approachability.
148
What is blending in winemaking?
The combination of different grape varieties in a single wine.
149
What is field blending?
The result of interplanted varieties harvested together.
150
When can blending occur in the winemaking process?
Blending can be done immediately after fermentation, after malolactic fermentation (MLF), or after maturation just prior to bottling.
151
What is chemical stability in the context of wine?
The ability of wine to maintain its quality and avoid undesirable reactions over time
## Footnote
Chemical stability is crucial for preserving flavor and preventing spoilage.
152
What is cold stabilization?
A process used to remove tartrates from wine
## Footnote
Cold stabilization involves chilling the wine to encourage the precipitation of tartrate crystals.
153
What types of microorganisms can affect wine stability?
Yeasts, bacteria, and Acetobacters
## Footnote
These microorganisms can cause undesirable reactions that compromise the quality of wine.
154
What is the role of sulphur in wine stabilization?
A miracle cure-all for preventing undesirable reactions, though not ideal
## Footnote
Sulphur is commonly used for its antimicrobial properties but has limitations.
155
What are alternative methods to sulphur for wine stabilization?
Fining and filtration
## Footnote
These methods can help clarify the wine and remove undesirable elements without using sulphur.
156
What is pasteurization in the context of wine?
A heat treatment process used to kill harmful microorganisms
## Footnote
Pasteurization helps stabilize wine by reducing microbial activity.
157
What are two methods for sweetening wine in the vineyard?
Let fruit raisin or freeze, Botrytis
## Footnote
Botrytis, also known as noble rot, is a fungus that can enhance sweetness and complexity in wines.
158
What is a method used in the winery to create sweet wine from grapes?
Dried grapes
## Footnote
Dried grapes concentrate the sugars and flavors, commonly used in dessert wines.
159
What is cryoextraction?
A process of extracting juice from frozen grapes
## Footnote
Cryoextraction is used to enhance sweetness and preserve acidity in the resulting wine.
160
What technique can be used to retain sweetness in wine?
Stopping fermentation
## Footnote
This technique allows winemakers to control the level of residual sugar in the final product.
161
What is the current trend in rosé production?
Rosé continues to gain popularity
## Footnote
This trend indicates a growing interest and market for rosé wines.
162
What are the two types of rosé wines mentioned?
Serious examples and frivolous sweet wines
## Footnote
This distinction highlights the range of quality and style in rosé wines.
163
What is the Saignée Method in rosé production?
A method for making rosé by bleeding off juice from red wine grapes
## Footnote
This technique enhances the concentration of the remaining red wine.
164
How can rosé be made through blending?
By blending red and white wines
## Footnote
This method allows for a variety of flavors and styles in rosé production.
165
What is whole bunch pressing?
A technique used in the production of rosé
## Footnote
This method involves pressing whole grape clusters to extract juice.
166
What does 'Organic' winemaking mean?
'Organic' winemaking means grapes must be grown organically
## Footnote
This includes avoiding synthetic pesticides and fertilizers.
167
What is a key characteristic of organic winemaking regarding yeast?
Use of natural yeasts
## Footnote
This allows for a more authentic fermentation process.
168
What is the certification limit for sulphur use in organic winemaking?
Minimal use of sulphur in the winery (certification limit)
## Footnote
This is to ensure a more natural wine without excessive preservatives.
169
What are the limitations regarding fining and filtration in organic winemaking?
Limited fining and filtration
## Footnote
This helps maintain the wine's natural characteristics.
170
What is crucial for maintaining quality in organic winemaking?
Hygiene is of the utmost importance
## Footnote
Proper sanitation practices are essential to prevent contamination.
