wine making Flashcards
what decide when and how you do sorting
what are the consideration when choosing the right way to do pressing
what are the purposes of adjustments and how to achieve them
what are the products of alcoholic fermentation and how they affect wine style
what are the advantages of malolactic conversion and the conditions to enabling it
what are the considerations when choosing the right wood barrel for wine maturation and the effects on the style and quality of wine
what are the benefits of lees ageing and the potential risks and costs
why you need to blend your wine
describe various methods to clarify wine for inexpensive high volume and premium wine respectively
what are the common faults for wine and how they can be avoided
what is the difference between micro-oxygenation and hyperoxydation
micro-oxygenation is a technique to send oxygen in bubbles form in wine (mg/L for months). The effect is to oxydize wine in stainless steel instead of using expensive wood barrel. It has the same effect of softening tannin in wine, improve texture, reduce any unripe and herbaceous flavors, improve color stability and intensity. hyperoxydation is a technique to expose must to a large quantity of oxygen. some fruity aroma is lost. color is darken but will be back to normal later. It can stablise the wine against oxygen after fermentation and remove some aroma from unripe skin. However, both can result in a higher risk of micro organism spoilage eg acetic acid bateria and brettanomyces.
what is malolactic conversion and why it is optional for white wine compared to red? when it should be done to get the best result
what are the methods making sweet wine and why some are sold as premium expensive wine while others not
why you need to do cap management and what decides which type of method used
without mixing, the color, flavor and tannin extracted will be around the cap fluid that become saturated and will no longer be dissolved. Moreover, the must below covered by the cap will become anaerobical that leads to sulphur compound reduction and off odor smell. A dry cap is also prone to formation of acetic acid bateria and the related smell. Breaking the cap is also helping the distribution of heat created by fermentation. punching down is gentler by using a hand/machine puncher to submerge the cap into liquid. It is cheaper in terms of no expensive equipment used though it is labor intensive and is suitable to make premium expensive wine. pumping over get one half to 1/3 of the fluid near the bottom of the tank to the top and spray on the top of the cap to extract. it is also gentle and can be done both aerobical and anaerobically to avoid sulphur compound reduction. It is a batch process and is suitable for black grape for all price point. rack and return is more extractive because liquid is taken from a the bottom of a vessel to another and then it is sprayed back to the cap top of the original vessel and do1-3 times during fermentation alongside pumping over and punching down. It is suitable for wine designed to extract med to high flavor and aroma and tannin. it cannot be fully automatic. ganimede tank use co2 to break the cap and is more extractive suitable for extract med to high flavor, aroma and tannin wine. It can be fully automatic. rotary fermentor is very extractive as the tank rotate and the blade can break up the cap effectively. the horizontal position means there is a bigger area between the fluid and the cap. it is suitable for extracting med to high flavor, tannin and color wine. it can eb fully automated. the machine is expensive anf thus it is usde for producing large volume of (inexpensive) wine.
what are the additional products from whole bunch fermentation compared to cruised fruit ferment. what grape varieties are usually associated with it and why
