Vinification

Question 1

List the steps of winemaking.

Answer 1

1. Harvest
2. Sort
3. Crush
4. Press (white wine)
5. Fermentation
6. Press (red wine)
7. Aging
8. Fining & filtration
9. Bottling & packaging
   Cleaning at every step

Question 2

What are some common crush pad decisions?

Answer 2

1. Sort
2. Destem or not
3. Crushed or whole berry
4. White & rose - Skin contact at cool temp
5. Red - Cold soak or thermal
6. Pressing - how & when

Question 3

Define alcoholic fermentation reaction.

Answer 3

Sugar + Yeast (ambient or inoculated)

= Alcohol + CO2 + Heat + Flavors & Aromas

Question 4

Describe different fermentation vessels.

Answer 4

Size - large (1000+ liter foudre) to small (225 liter barrique)

Shape - egg, square, or barrel

Material - wood, stainless steel, concrete

Question 5

Describe the carbonic maceration process.

Answer 5

1. Fill the tank with whole berries under CO2
2. Intracellular fermentation (within grape) in the absence of oxygen
3. Berries at bottom crushed and ferment normally

Unique aromas & flavors, candied fruit. Ex. Beaujolais, some Syrah

Question 6

What are some winemaking additions?

Answer 6

SO2, sulphur, anti-microbial cleaner & preservative

Chaptalization - addition of sugar to must to increase the final alcohol content, more often in cold areas

Acidification - addition of acid to must or finished wine, more often in warm areas

Water - may be needed to complete fermentation but dilutes

Question 7

What is lees contact, sur lie aging?

Answer 7

Winemaking decision to leave white and sparkling wines in contact with the lees (dead yeast cells) that produced the fermentation. More common in neutral white wines, also called autolysis in champagne.

Adds flavor, texture, and creaminess - bread dough, yeast, toast, light floral, nuts (blanched almonds, pine nuts, peanut shells)

Question 8

What is malolactic fermentation?

Answer 8

Converts tart malic acid to softer lactic acid
Common in red wine and Chardonnay
Imparts flavor and texture to white wine - sour cream, yogurt, buttered popcorn

Question 9

Why do cap management?

Answer 9

Exposure to oxygen, allows heat to vent off, ensures fermentation doesn’t get stuck and/or mold on floating cap, extracts color and flavor from skins

Types - punch down, pump over, extended maceration

Question 10

What are some aging & maturation considerations?

Answer 10

Costs, size of container, type of container (stainless steel, oak barrel type and age, other), length of time

Question 11

What are some common wine faults?

Answer 11

TCA - corked, damp cardboard
Sulfur compounds (SO2, H2S) - match stick, rotten egg, onion
Volatile acidity (VA) - vinegar, hair spray
Ethyl Acetate (EA) - nail polish remover
Brettanomyces - earthy, horsey
Oxidation - nutty, bruised fruit
Maderization - cooked, burnt sugar

Question 12

Why fine & filter?

Answer 12

Fine - Attractiveness, clarification by use of egg white or bentonite, cold stabilization to remove tartrate crystals (25oF)

Filter - microbial stability by using a series of filters to extract yeasts and other microbes

Question 13

Types of packaging to consider.

Answer 13

Vessel - bottles, kegs, boxed, tetra pak, or can

Closures - cork, screw cap, glass stopper or Vino-Lok

Capsules and labels - marketing design and by law

Question 14

Describe types of oak and their effect.

Answer 14

American oak - bold, more intense flavors of vanilla, baking spices, dill, and coconut

French oak - subtler flavors of vanilla, toast, and spice

Slavonian and Hungarian - mild

Light, medium, or heavy toast levels