Wine Making Flashcards
Steps of Winemaking
Harvest
Sort
Crush
Press (white wine)
Fermentation
Press (red wine)
Alcoholic Fermentation
Sugar + Yeast = Alcohol
Carbonic Maceration
Process involving intracellular fermentation of whole berries converted to alcohol in the absence of oxygen.
-tank filled with whole berries under CO2
-intracellular fermentation
-berries at the bottom crushed and ferment normally
-unique aromas and flavors
-whole cluster semi-carbonic I.e. Syrah
Example: Beaujolais
Candied fruit characteristic to the wines
Chaptalization & Acidification
Chaptalization: Addition of sugar to must to increase the final alcohol content of the wine.
Acidification: Addition of acids to must or to a finished wine. (Common in warmer climates)
Lees (yeast)
-Autolysis - breaking down cells of yeast
-extra flavor
-richer, creamier texture
Aromas:
-bread dough
-yeast
-toast
-light floral
-nuts
Malolactic Fermentation
Tart malic acids converted to softer tasting lactic acids
Common in red wines
Imparts flavor and texture to white wines
-butter (diacetyl)
-buttered popcorn
-cream
Wine Faults
TCA - corked wine - damp cardboard smell
Sulfur compounds
Volatile acidity
Ethyl acetate - nail polish remover smell
Brettanomyces - funky earthy animalic smell
Oxidation
Maderization - cooked wine flavors - burnt sugar or toasted marshmallow
In the process of fermentation, yeasts metabolize grape sugars and produce:
Alcohol
Carbon Dioxide
Heat
Which of the following does not potentially add flavor to wine?
Lees contact
Stainless steel vinification
Malolactic fermentation
Oak aging
Stainless-steel vinification
Vinification
Activities and decisions occurring in the winery
Which aromas and flavors are associated with sur lie aging?
Yeast
Dough
Beer
What wine region is most associated with the use of carbonic maceration?
Beaujolais
American oak barrels are generally characterized by more intense aromas of coconut and vanilla than French oak barrels.
True
