Wine Making Flashcards
What is considered a warm climate
Above 18.5
What is the rule for determining which slopes get most heat/light
Those that face the equator (southern hem = facing north)
What does certified organic vineyard mean
No pesticides, herbicides, fungicides
What is a GI?
Legally defined vineyard area within a country
Does a wine have to come from a GI?
No - but must be geographically labelled, eg South Australia, or California
What is difference between GI’s in and outside Europe
Outside Europe, GI’s don’t specify grape variety with v few restrictions
What do GI’s in Europe define
Grapes, and how wines are made
What are the 2 sub divisions of GI in Europe
PDO (protected designation of origin) and PGI (protected geographical indication)
What are the PDO’s in Italy
DOC, DOCG
What are the PDO’s in France
AOP, AOC
What does heat do in fermentation of red wine
Extracts tannin and colour
Describe short maceration method for rose wine
Fermented juice is removed from skins after few hours
2 methods of making rose
Short maceration and blending
4 ways to make sweet wine
- Sweet grapes (noble rot or icewine)
- Remove the yeast (white zinfandel)
- Kill the yeast (add alcohol=fortification)
- Add sugar to dry wine
At what temperature are red wines typically fermented
20 - 32
At what temperature are white wines typically fermented
12 - 22
What are 2 reasons winemaker could use oak
Impart flavour of oak, and oxidation imparts flavour
What causes malolactic fermentation
Bacteria
What does Malolactic fermentation do to the wine
Lowers the acidity and adds buttery flavours
Does Malolactic fermentation take place in red wine, and if so what is the impact
Yes. Almost not noticeable
When would a winemaker choose not to allow Malolactic fermentation?
When the grape is aromatic and buttery flavours are not suitable
What impact does lees ageing have on a wine
Adds body to the wine and flavour (biscuit, bread)
What styles of wine is lees ageing not suitable
Aromatic styles
What components of a wine allow it to age in the bottle
High residual sugar or high tannin
What is necessary for a wine to age
High flavour intensity, high sugar or tannin
