WHITE WINE VINIFICATION Flashcards

1
Q

Why is there no SO2 added during transportation of grapes from vineyard to cellar?

A

SO2 will aid extraction. Not only from the skins, but also from seeds, stems and other stuff that might be in the harvest bin.

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2
Q

Which two options do you have to protect your freshly harvested grapes during transport (or waiting in the cellar to be processed)?

A

Dry ice
Sorbic Acid

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3
Q

Name 5 requirements for successful skinmaceration

A

Healthy and uniform grapes
Protected by CO2
8-20 hours maceration
Temperature around 13C
Crushed or destemmed grapes

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4
Q

Elaborate on grape pressing

A

Pneumatic press, without oxygen
Progressive pressure 0,5-2,5 bar
(optional) Addition of 50 g/l SO2
Temperature < 20C

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5
Q

What is a practical disadvantage of whole bunch pressing?

A

Less amount of grapes can fit in the press. Making the reception process longer

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6
Q

Name 2 advantages of whole bunchpressing

A

Limits oxidation
Binds proteins so more stable and less bentonite needed

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7
Q

Name 3 aims of clarification

A

Less turbidity
Decrease reduction odours
Decrease green aroma’s and bitterness

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8
Q

At what NTU level do you have risk on sluggish fermentation? What is a normal NTU rate?

A

Sluggish: Lower than 100 NTU
Normal: between 15/100-250 NTU

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9
Q

How much active dry yeast (ADY) do you need to inoculate a tank?

A

10-15 g/l or 10 to 6 cells/ml (often in prepared matter)

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10
Q

Name two measurements to prevent MLF

A

Lower temperature to 10-12C
Add SO2

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11
Q

Name 3 results of MLF

A

Lower AC
Better biological stability
Increased complexity

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12
Q

Why is neutral oak or light toasted oak never used on white wines?

A

The oak will release too much harsh tannins

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13
Q

What does SB / R / Manseg / Petite Arvine / M / CS have in common?

A

They are all susceptible for high production of volatile thiols

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14
Q

What compound, found mainly in the grape skin can protect from oxidation?

A

Anthocyanin

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15
Q

What fermentation temperature is producing the highest amount of volatile thiols?

A

20C

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16
Q

Describe in 3 terms an ideal growing season

A

Long
Moderate waterstress after veraison
Reaching full ripeness

17
Q

Name 3 results of low N

A

Decreased aroma potential
Higher amount of phenolics
Less glutathione

18
Q

Why does SB need more bentonite?

A

SB has naturally higher levels of protein

19
Q

Which compounds are responsible for the ‘coffee’ aroma

A

H2S in combination with furfural
Resulting in furfurythiol

20
Q

Does AF in oak increase or decrease oakiness in the final wine?

A

Decrease

21
Q

What do SB and SEM each contribute to the blend?

A

SB: freshness and fruitiness
SEM: richness and texture

22
Q

Which variety is mostly aged in barrel, SB or SEM?

A

SEM

23
Q

Name 3 compounds that are released by lees ageing

A

Glutathione
Sulfur amino acids
Mannoproteins