Wine making Flashcards
What is the order in which red wines are typically made
Crushing
Alcoholic Fermentation
Draining
Pressing
Storage or Maturation
Packaging
What is the order in which white wines are typically made
Crushing
Pressing
Alcoholic Fermentation
Storage or Maturation
Packaging
What are two methods available to red winemakers used for extracting colour and tannin
Punching down and Pumping over
What are two methods available to winemakers to produce Rosé wine
Short Maceration and Blending
What are four methods available to winemakers used to produce sweet wines
Concentrated Grape Sugars (eg. Extra-ripe grapes, Botrytis/Noble Rot-affected grapes and Frozen Grapes)
Removing the Yeast during fermentation/Filtration
Killing the Yeast/Fortification (eg. Adding alcohol during fermentation)
Adding Sweetness to a dry wine
What adjustments can a winemaker make to influence the style of wine they are making, with regards to acid levels
Adding acid (when grapes are too low in acid due to warmer climates)
Neutralising acid (when grapes are too high in acid due to cooler climates)
What adjustment can a winemaker make to influence the style of wine they are making, with regards to sugar levels
Increase level of sugar in grape juice (Results in a wine with higher level of alcohol)
At what temperatures are red wines typically fermented at?
Range from 20°C to 32°C
At what temperatures are white wines typically fermented at
Ranging from 12°C to 22°C
What are three winery vessels that are typically used during fermentation and/or maturation
Stainless Steel Vessels
Concrete Vessels
Oak Vessels (Barrels)
At what stage of the winemaking process does Malolactic Conversion take place and what effect does it have on the wine
After the fermentation has finished.
The activity Microorganisms/Bacteria lowers the acidity in the wine and can give buttery flavours
