Viniculture / Winemaking Flashcards
What is debourbage?
Settling of the must
What is Vin de Goutte?
Free run juice
What is Soutirage?
Racking
What is Delestage?
Rack & Return
What is sussreserve?
grape must that can be added to increase sugar / alcohol
What is Batonnage?
stirring of the lees. The lees feed MLF bacteria.
What is ullage?
The space between the wine and the top of the container (barrel or bottle).
What does filtration do?
Filtration removes microbes (yeasts and bacteria) before filtration to avoid bottle variation / spoilage. (ie: brettanomyces, kloeckera, lactobacillus, acetobacter).
What wine is saccharomyces bayanus associated with?
Sherry, it helps in producing flor. Bayanus is tolerant at higher alcohol levels.
What does cold stabilization do?
Precipitates out the tartrates.
Cooling a wine can stop fermentation too.
What are 3 purposes for adding SO2 to a wine?
- Antimicrobial
- Antioxidative (also binds to products of oxidation such as acetaldehyde to render them not perceptible).
- Antioxidasic -
At what % does saccharomyces cervisae stop fermenting / die off?
Sacc. Cervisiae stops fermenting at 14%.
How does stem inclusion affect a wine?
- increases pH
- Lifts aromatics
- Increases tannins
- Lowers alcohol
Name 3 nutritional requirements for yeast.
Oxygen, Nitrogen, Potassium, Sugars (glucose and fructose), and Zinc
What are 2 situations that would make a wine unstable in bottle? How can you prevent these from affecting the wine in bottle?
- Residual sugar
- Wine that hasn’t undergone malolactic fermentation
Filtering will make these wines stable. - Brettanomyces
