Vinification - In the Winery Flashcards
Define:
Vinification
Definition:
When grapes enter the Winery it begins. The process involves decisions and practices in the Winery that affect style and quality.
Definition:
Sorting
Definition:
In the winery, grapes are sorted to remove excess leaves, branches, damaged fruit, or other MOG
(**M**aterial **O**ther than **G**rapes)
Sorting can be done by hand or by machine.
Define:
De-Stemming
Definition:
Seperating stems from the berries in the clusters. Winemakers can elect to de-stem or not to alter flavor of the resulting wine.
Define:
Crushing
Define:
Oftentimes Crushing and De-stemming happen in the same stage of the Vinification process. Stems are removed and grapes are crushed which begins fermentation. Optimally, this is a gentle process, because too much force can release unwanted bitterness and tannins from grapes.
Define:
Fermentation
Definition:
A chemical reaction whereby sugar from ripe grape juice plus yeast (either ambient in the air or inoculated by the winemaker) yields Alcohol and Carbon Dioxide as well as flavors, aromas and heat.
Short Story:
Sugar + Yeast =
Alcohol, CO2 , Flavors and Aromas
Q: Aging Vessels are generally made with which three materials?
- Wood
- Stainless Steel
- Concrete
Barrel Aging
What does it do?
- Evaporation of excess water
- Oxidation (color change) -
whites darken/reds lighten
- Textural changes - oak aging softens wine
- Flavor Changes -
Vanilla
Oak
Toast
Spice
Q: New Oak Barrels impart more or less flavor to wine?
A: MORE.
The newer the barrel the more flavors and characteristics it can impart to the wine.
Define:
Malolactic Fermentation
Definition:
Tart Malic acid, which occurs naturally in grapes, is converted to softer Lactic Acid.
(Can impart Buttery or Buttered Popcorn flavors)
Define:
Neutral Oak
Definition:
Older or “used” barrels that impart little or no flavor to wine.
Q: Why does the size of a barrel matter to the resulting wine?
A: The smaller the barrel the more contact the wine has and thus takes in more flavor from the barrel.
Q: What flavors and characteristics do wines aged in American Oak usually show?
A: Bold, more intense flavors of vanilla, baking spices, sometimes dill and coconut.
Q: What flavors and characteristics does French Oak impart to wine?
A: More subtle aromas of vanilla, toast and spice
Define:
Carbonic Maceration
Definition:
Tanks filled with whole berries are blanketed with CO2 gas. Grapes begin to ferment from the inside of each of the individual grapes. Berries at the bottom are crushed by the weight of the rest of the fruit and begin fermentation normally.
(Most closely associated with the Beaujolais region of Burgundy, France)
Define:
Lees Contact
Definition:
A decision made by the winemaker to leave the dead yeast cells in the wine after fermention. Imparts additional richness, bready notes, creaminess and texture.
