Vinification Flashcards
The transformation of grape juice into wine
What is Vinification
The transformation of grape juice into wine
What is Alcoholic Fermentation
The metabolism of yeast cells converts sugars grape must into ethyl alcohol (ethanol) and carbon dioxide (CO2). Heat is generated during the process.
What is Grape Must
Must is freshly crushed fruit juice that contains the skins, seeds, and stems of the fruit.
Why is additional Sulfur dioxide added?
Additional sulfur dioxide is added to the fermenting Must or Juice beforehand to prevent oxidation and bacterial contamination, and to ensure rapid fermentation
Below 50 degrees, most yeast will ___.
Above 113 degrees, most yeast will ___.
below 50, Most yeast will not act.
above 113, most will die.
White wine fermentation are on the Cooler or Hotter side of fermentation?
Cooler to preserve fruit and freshness
Red wine fermentation are on the Cooler or Hotter side of fermentation?
Red wine is fermented on hotter scale of fermentation to increased the extraction of color, tannin and flavor compounds.
What is stuck fermentation?
A sudden shut down of yeast activity
define : Autolysis
A chemical reaction between the wine and the lees by which enzymes break down the dead yeast cells, producing amino acids and releasing proteins and carbohydrates into the wine. It imparts characteristics in a wine such as richness and creaminess as well as aromas of bread dough, toast or brioche. It is a key element of the traditional method of making sparkling wine, such as Champagne.
What is Lees Contact?
Lees, also known as Sediment, are leftover yeast particles from autolysis which is the self-destruction of yeast cells by enzymes created from fermentation. As strange as this may seem, lees are used in white and sparkling wines to add beneficial textures and flavors.
the dead yeast cells leftover from fermentation, can enhance an aging wine with added richness, flavor and aroma complexity, and can also bind with excess tannins.
What is Batonnage?
French term for stirring the lees during the aging and maturation of wine.
What are the two types of yeast?
Cultured (controlled) yeast and Ambient (Wild) Yeast.
What is reverse osmosis?
it separates the wine into two parts (Permeate - Water and Ethanol) and Retentate (wines aromatic compounds) allowing adjustments to alcohol level before recombining.
What is Acidification?
The addition of acid to must or to a finished wine.
What is tartaric acid?
The principal acid in grapes and wine; contributes to taste and stabilizes color. Unlike malic acid, tartaric acid does not decline as grapes ripen. Tartaric acid can precipitate out of solution in bottled wine to form harmless tartrate crystals resembling shards of glass.
