Vinification Flashcards
Describe fermentation
Sugar from ripe grape juice \+ Yeast (ambient or inoculated) = Alcohol Co2 Flavours and aromas Heat
Name 3 most common vessel material for fermentation
Wood
Stainless-steel
Concrete
What is called a large vessel for fermentation (1000+liters)
A foudre
What is called a small vessel for fermentation (225liter)
A barrique
What is the definition of vinification?
Activities and decisions occurring in the winery
What process involves intracellular fermentation of whole berries, in which sugars inside grapes are converted to alcohol in the absence of yeast?
Alcoholic fermentation
Name three aromas and flavours associated with sur lie aging?
bread dough yeast toast subtle white flowers nuts (blanched almond, pine nuts, peanuts shells)
What wine region is most associated with the use of carbonic maceration?
Beaujelais (Burgundy, France)
Why is sorting grapes an important part of the vinification process?
To remove excess leaves, branches, damaged fruits or other unwanted items that come from the vineyard
What flavours impart American Oak to wine?
bold, more intense flavours of vanilla, baking spices, dill and coconut
What flavours impart French Oak to wine?
often subtler aromas of vanilla, toast and spice
What is malolactic fermentation?
Tart malic acid are converter to softer-tasting lactic acid. “Malo” is a process that occurs naturally in both red and white wines.
No flavour is imparted to red wines but Malo can impart buttery or buttered popcorn flavours and creamy texture to white wine
What is carbonic maceration?
Tanks filled with whole berries are blanketed under Co2 gas. Grapes ferment from the inside (intracellular fermentation).
Unique aromas and flavours are produced. This technique is associated most closely with the Beaujelais region of Burgundy, France
