Vinification

Question 1

LEES: What are they and what does contact with them cause in wine?

Answer 1

Lees are dead yeast cells that remain after fermentation occurs.

“Gross lees” are the general sediment that forms in wine after fermentation; these tend to naturally fall to the bottom of the winemaking vessel and are generally quickly separated from the liquid
“Fine lees” are smaller particles that settle more slowly and often need to be filtered out - though they are sometimes left for varying lengths of time to enhance the complexity of the wine.

Aging on the lees (sur lie) enhances certain aromas and brings more body and texture to wine. Hallmarks of lees aging are: autolytic flavors (brioche, biscuit, yeasty, toasty, bread-like notes), nutty aromas (almond, hazelnut), hay; a creamier, rounder texture (often needed to balance high acidity); more finesse to bubbles for sparkling wine. It can also provide some protection against oxidation.

Question 2

What is FERMENTATION?

Question 3

Oxidation

Question 4

Reduction

Question 5

Reductive Qualities

Question 6

What does “sur lie” mean?

Answer 6

Aged on the lees

Question 7

Gross Lees

Question 8

Fine Lees

Question 9

Filtration

Question 10

Punching Down

Question 11

Pumping Up

Question 12

Steel Vessels

Question 13

Oak Vessels

Question 14

French Oak

Question 15

American Oak

Question 16

Slovenian Oak

Question 17

Chaptalization

Answer 17

The process of adding sugar or grape concentrate to must in order to raise the alcohol level of the finished wine. Has long been a practice in colder climates where it is difficult to achieve optimal ripeness (and thus sugar content) in the grapes.

Question 18

Must

Answer 18

The pressed grape juice, seeds, skins, etc that results after pressing but before fermentation.

Question 19

Pomace

Answer 19

The skins, seeds, stems, etc from must (pressed grape juice). Also known as “marc.”