Vinification

Question 1

What is Viniculture?

Answer 1

The art and science of winemaking.

Also, the decisions made and procedures performed in the winery that help shape the flavors, quality, and characteristics of the wine.

Question 2

What are the 3 major styles of wine produced?

Answer 2

Table wine

Sparkling wine

Fortified/dessert wine

Question 3

Vinification Factors

Answer 3

Pre-fermentation Factors
Fermentation
Types of wine making (red/white/rose, sparkling, dessert/fortifed)
Fermentation vessels
again and maturation
preparation for bottling
packaging

Question 4

Fermentation Defintion/equation

Answer 4

Chemical reaction

Sugar from ripe grape juice + Yeast (ambient or inoculated) > Alcohol/C02 (as well as flavors, aromas and heat)

Question 5

What are some pre-fermentation factors?

Answer 5

Sorting (remove excess leaves, branches, damaged fruit)

De-stemming (some do not de-stem)

Crushing

Question 6

How is red wine production different from white wine production?

Answer 6

More skin contact/ Maceration

fermentation occurs after crushing but before pressing juices

Question 7

basic winemaking steps

Answer 7

Harvest
de-stem or whole bunch
crush
press juice
fermentation (red wine will ferment before pressing juice)
aging?
Fine and or filter
bottle

Question 8

3 types of vessel materiel for fermenting

Answer 8

Wood

Stainless steel (makes cleaner product)

Concrete

Question 9

how big is a barrique?

Answer 9

225 liter

Question 10

The size, shape, and material of fermentation container can directly affect which aspects of final wine?

Answer 10

Aroma

Flavor

Texture

Question 11

Sizes and shapes of fermentation vessel

Answer 11

Large- 1000+ liter foudre

Small- 225 liter barrique

Egg-shaped (concrete)

Question 12

What does barrel aging do to a wine?

Answer 12

evaporate excess water

Oxidation

textural changes

Flavor changes (vanilla, oak, toast, spice)

Question 13

New oak barrel vs old oak barrel when aging wine

Answer 13

New oak imparts most flavor

old oak imparts little flavor, but can continue to contribute oxidative flavor and texture effects to wine

Question 14

what color changes does oxidation have on red wines vs white wines?

Answer 14

White wines darken

Red wines lighten

Question 15

Large barrel vs small barrel on how it impacts the wines flavor

Answer 15

large barrel imparts less flavor, small barrel more

has to do with skin contact

Question 16

Types of oak barrels and their flavors

Answer 16

American Oak- Bold, more intense (vanilla, baking spice, dill and coconut)

French oak- often subtler (vanilla, toast, spice)

Slavonian, hungarian

Question 17

What is “toast level” in wine barrels

Answer 17

toasting caramelizes sugar in barrels to light, medium or heavy

High toast increases vanillin, spice and toast flavors in wine

light toast promotes the most extraction of wood tannin

Question 18

What is Malolactic Fermentation?

Answer 18

Tart malic acid is converted into safter lactic acid

can impart buttery flavors and a creamy texture in white wines

happens in both red and white

Question 19

What is Carbonic Maceration?

Answer 19

Tanks are filled with whole berries are blanketed under C02 gas, berries at the bottom of the tank are crushed and fermented normally (think pressure cooker)

Question 20

What are some unique flavors of carbonic maceration?

Answer 20

Banana, candied, pear, bubble gum flavors

Question 21

What is lees contact?

Answer 21

winemaking decison to leave white and sparkling wine with yeasts produced by fermentation. Over time autolysis occurs

Question 22

What is autolysis?

Answer 22

Occurs in the barrel

when yeast cells die and releases flavor components into wine. giving additonal richness, creaminess and texture

Question 23

What is sur lee aging?

Answer 23

allowing wine to be left in contact with the lees for an extended period of time

Question 24

What aromas come from sur lee aging?

Answer 24

Bread dough
yeast
toast
subtle white flowers
nuts

Question 25

What is Must?

Answer 25

unfermented grape juice

Question 26

What is chaptalization?

Answer 26

addition of sugar to must to increase the final alcohol content of wine

Question 27

What is acidification

Answer 27

addition of tartaric acid to increase acidity of must to achieve improve balance in resulting wine

Common in Australia when wine is lean or flat

Question 28

What is fining?

Answer 28

clarifying wine for attractiveness

Question 29

What is cold stabilization?

Answer 29

fining process, causes tartrate crystals to precipitate out of the wine at low temperatures (25 degrees fahrenheit)

Question 30

why is filtration done before bottling?

Answer 30

extract yeast and other microbes providing stability so wine does not re-ferment

Question 31

Wine packaging other than bottle

Answer 31

Tetra pak (botabox)
keg
can

Question 32

another name for screw cap

Answer 32

stelvin enclosure

Question 33

types of closures on wine bottles

Answer 33

cork
screw cap (stelvin enclosure)
glass stopper or vino-lok