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MASTERY OF WINE > Vinification > Flashcards

Vinification Flashcards

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1
Q

What are the 8 basic factors of Vinification

A

Pre fermentation factors
Fermentation
Type of winemaking (R/W/Sprk/Sw)
Fermentation vessel
Aging and maturation
Important vinification factors
Preparation for bottling
Packaging

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2
Q

What are the 3 major pre fermentation factors

A

Sorting
De-stemming
Crushing

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3
Q

What is the definition of Fermentation?

A

A chemical reaction in which
Sugar from ripe grapes plus ambient or innocuous yeast
Turns into alcohol heat and flavor aromas

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4
Q

White winemaking steps

A

Harvest
De-stem or whole bunch
Crush
Press • skin contact
Fermentation
Aging: NA / Lees / Barrel
Fine / Filter

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5
Q

Rosé winemaking steps

A

Harvest
De-stem or whole bunch
Crush
Press • skin contact limited
Fermentation
Aging: NA / Barrel
Fine / Filter

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6
Q

Red wine making steps

A

Harvest
Crush
De-stem / whole cluster
Skins / seeds macerated with juice
Fermentation
Press juice
Aging: Barrel / NA
Fine / Filter
Bottle

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7
Q

What are the two factors of fermentation vessel that effects wine

A

Size / Shape
Vessel material

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8
Q

What are 1000+ liter vessels called

A

Foudre

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9
Q

What are 225 liter vessels called

A

Barrique

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10
Q

What are common vessel materials

A

Wood
Stainless steel
Concrete

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11
Q

What does barrel aging do

A

Evaporation- excess water
Oxidation- color
Textural changes- softens wine
Flavor changes- vanilla, oak, toast, coco, spice

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12
Q

What are considerations regarding old vs new oak

A

New oak imparts the most flavor
Old / neutral oak imparts textural changes and oxidative flavors

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13
Q

At what age does oak stop imparting flavor

A

4-6 years of use

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14
Q

What are some financial considerations regarding oak

A

Expense of oak
Does the style require high % new oak
Does the winery have the means for new oak usage per year

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15
Q

What is the difference between large vs small oak barriques

A

Large: imparts less flavor to wine as less wine is in contact with barrel
Small: will impart more flavor as more % wine is in contact

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16
Q

What is the flavor difference in oak

A

American: vanilla spice dill coconut
French: subtler vanilla toast spice

17
Q

What are common oak types

A

American
French
Slavonian- eastern Croatia
Hungarian

18
Q

What is the connection behind oak toast levels

A

Could be light medium or heavy toast
Higher toast imparts high vanillin spice and toast flavor
Less promotes most extraction of wood tannin

19
Q

Malolactic fermentation definition

A

Tart malic acid converts into lactic acid
Malo or ML
Can naturally occur in red and white wine
Can impart buttery flavors and creamy texture

20
Q

Carbonic maceration definition

A

Tanks filled with whole berries are blanketed under CO2 gas
Grapes begin to ferment
Intercellular fermentation

21
Q

Where does lees contact usually happen

A

In cooler climate
To express higher impact aromas and flavors

22
Q

What is lees contact definition

A

Winemaking decision to leave wine in contact with yeasts that produced fermentation
Auto lysis occurs
Increased richness creaminess texture

23
Q

What is another name for lees contact

A

Sur lie aging

24
Q

What are common aromas of sur lie aging

A

Bread dough
Yeast
Toast
White flowers
Nuts- blanched almonds pine nuts peanut shells

25
Q

What is must adjustments

A

Adjusting unfemented grape juice to create balance in resulting wine

26
Q

What is chaptalization considered as

A

Must adjustment

27
Q

What is chaptalization

A

Additional of sugar to create to increase final alcohol content of wine

28
Q

What is acidification considered as

A

Must adjustment

29
Q

What is acidification

A

The addition of tartaric acid to increase acidity to improve the balance of wine

30
Q

What is fining

A

The procedure of clarifying wine for attractiveness

31
Q

What is a common method of fining

A

Cold stabilization

32
Q

What is cold stabilization

A

A process that causes tartaric acids to crystallize at very low temperature

33
Q

What is filtration

A

The passing of wine through many filters to extract yeasts and other microbials
Assuring wine won’t re-ferment

MASTERY OF WINE (63 decks)

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