Vinification alternatives Flashcards
What is the purpose of skin contact in white wine?
✅ Purpose:
Extract aromatic compounds (thiols & terpinols) from hypodermic cells
Enhance varietal & terroir characteristics
Improve structure & mouthfeel with tannins & polysaccharides
What are the benefits of skin contact in white wine?
✅ Benefits:
Increased aroma intensity (thiols = tropical notes, terpinols = floral notes)
Improved structure (tannins & polysaccharides enhance body & stability)
Higher free-run juice yield (reduces pressure, improves press capacity)
💡 More skin contact = More complexity, but also more extraction risks!
What are the risks of skin contact in white wine?
🚨 Risks:
Vegetal aromas (if temp >15°C or prolonged contact)
Oxidation risk (oxidases present in the skins)
Unwanted tannin & potassium extraction (↓ acidity, ↑ pH)
💡 Careful temperature control & monitoring are key!
What are the ideal conditions for skin contact?
✅ Best Conditions:
Even grape maturity (to avoid green flavors)
Minimal vegetal matter (leaves, stems)
Low contamination risk (prevents spoilage)
Temperature: 10-15°C
Carbonic protection: Prevents oxidation
💡 Soft destemming & controlled maceration optimize extraction!
What are the key maceration times for white wine skin contact?
⏳ Maceration durations:
Short: 4-6 hrs → Light extraction, fresh fruit notes
Classic: 8-10 hrs → Balanced structure & aromatics
Long: 12-14 hrs → More complexity, but higher extraction risks
💡 Longer maceration = More structure but also risk of bitterness!
What is carbonic maceration in red wine?
✅ Definition:
Whole, uncrushed grapes ferment anaerobically (without oxygen), producing unique fruity aromas & soft tannins.
✅ Benefits:
Fruity aromas (red berries, floral, spicy notes)
Soft, low tannins (due to intracellular fermentation)
Increased fermentability
🚨 Risks:
Potential vegetal aromas
Oxidation & microbiological contamination
↓ Malic acid, ↓ Acidity, ↑ pH (via potassium extraction)
💡 Used for young, fresh red wines (e.g., Beaujolais Nouveau)!
What are the differences between pure & semi-carbonic maceration?
✅ Pure Carbonic Maceration:
Small tanks (<100 hL)
No mechanical intervention → Whole berries ferment inside
✅ Semi-Carbonic Maceration:
Larger tanks (>120 hL)
Partial crushing at the bottom, releasing juice → Fermentation starts normally
💡 Both methods create fruity, soft wines with low tannins!
What is thermovinification?
🔥 Definition: Heating grapes to 60-80°C before fermentation to enhance extraction & eliminate unwanted compounds.
✅ Benefits:
Destroys oxidases (reduces browning)
Removes vegetal aromas (IBMP)
Boosts tannin & color extraction
🚨 Risks:
Loss of delicate fruit aromas
Unstable expression of fruit flavors
Microbiological risks (if not properly controlled)
💡 Great for wines that need color/tannin extraction with low astringency!
What are the different thermovinification methods?
1️⃣ Heating & Pressing BEFORE fermentation → Produces clear juice but can be harder to press
2️⃣ Heating with Short Maceration → Balanced tannin extraction & better clarification
3️⃣ Flash Détente → Most efficient for color/tannin extraction, requires specialized equipment
💡 “Heat to Extract – but Control the Risk!”
What factors influence extraction in red wine?
✅ Key Factors:
Grape maturity (ripe skins = better phenolic extraction)
Mechanical actions (pumping over, punch-down, délestage)
Temperature (higher T = more extraction, but also oxidation risk)
Time (longer maceration = deeper color, more tannins)
Alcohol level (affects solubility of anthocyanins & tannins)
💡 Balance extraction for the best color, tannins & aromatic expression!
❄️ What is Ice Wine?
Dessert wine made from naturally frozen grapes (-7°C or lower).
🍇 Process:
1️⃣ Harvest: Hand-picked while frozen.
2️⃣ Pressing: Extracts concentrated juice; ice stays behind.
3️⃣ Fermentation: Slow due to high sugar.
4️⃣ Aging: Usually in stainless steel; sometimes oak.
✨ Characteristics:
✔️ High acidity & intense sweetness
✔️ Rich flavors: apricot, honey, tropical fruits
✔️ Low alcohol (7-12%)
⚠️ Challenges:
❌ Risk of rot, animal damage
❌ Low yields, expensive production
🌍 Main Producers:
🇨🇦 Canada | 🇩🇪 Germany | 🇦🇹 Austria | 🇺🇸 USA
What are fortified wines?
Fortified wines are made from fresh grapes, musts, or wines that undergo specific treatments, where wine spirit or rectified alcohol is added to increase alcohol content.
What is the minimum alcohol content for fortified wines?
Natural total alcohol must be at least 12%, with at least 4% of the final alcohol coming from fermentation.
Why did fortified wines originate?
They were developed as a response to unstable fermentations in warm climates, with alcohol added during fermentation (mutage) to stabilize wine and make it sweet and alcoholic.
Which regions are known for producing fortified wines?
France, Spain, Portugal, Greece, Cyprus, and the New World (USA, South Africa, Australia).
What is Vins Doux Naturels (VDN), and what grapes are used?
VDN is a fortified wine made from Muscat and Grenache grapes, fortified with 96º neutral alcohol. Examples include Muscat de Beaumes-de-Venise, Rasteau, and Banyuls.
What are some key grapes used in French VDN wines?
Muscat à Petits Grains, Muscat d’Alexandrie, Grenache Noir, Grenache Gris, and White Grenache.
What is Vin de Liqueur (VDL), and how is it made?
VDL is fortified before or during fermentation. Examples include Pineau des Charentes, Floc de Gascogne, and Macvin du Jura.
What are the key grapes in Sherry production, and what is the Solera System?
Key grapes include Palomino, Pedro Ximénez, and Moscatel. The Solera System is a fractional blending method used in aging Sherry.
What are the aging methods for Sherry wines?
Sherry can undergo biological aging under flor yeast (e.g., Fino, Manzanilla) or oxidative aging (e.g., Oloroso). Palo Cortado is a re-routed oxidative aging style.
What is Pedro Ximénez (PX), and how is it made?
PX is a naturally sweet Sherry made from sun-dried grapes, fortified at 5% alcohol, and has very high sugar content.
What are the main styles of Port wine?
A: Styles include Ruby, Tawny, Vintage, Crusted, LBV, Colheita, and Rosé Port.
What is the primary objective of fortification in wine production?
To stabilize the wine, increase alcohol content, and create sweet, alcoholic beverages.
What are the two major categories of fortified wines produced in France?
Vins Doux Naturels (VDN) and Vin de Liqueur (VDL).
What is the Solera system, and how is it used in Sherry production
The Solera system is a fractional blending method used to age Sherry, ensuring consistency across batches.
