Wine Making Flashcards
What are some of the steps winemakers will take to make a high-volume, inexpensive white wine?
High yields of neutral flavoured grapes.
SO2 used to and the grapes and juice will be handled protectively.
Grapes will be de stemmed and crushed, then pressed.
Acidification is a common adjustment in warm/hot regions.
Juice will be clarified before fermentation (retain fruity flavours). Centrifuge or filter.
Stainless steel tanks for fermentation. Fermenting at cool temperatures
Commercial yeasts for speed and consistency.
Malolactic prevented with SO2 (not in the case of buttery chardy).
Racked off lees straight away and stored temporarily in inert vessel.
Chips or staves.
Sugar added. RCGM or grape juice.
Stabalised, fined, sterile filtered.
SO2 topped up to minimise risk of oxidation.
What are the steps in making a dry white wine?
Grape sorting (optional)
Destem (optional)
Crush (optional)
Skin contact (optional)
Press (Creates press juice as opposed to free run)
Clarification (optional)
Fermentation
Rack Off Gross lees
Malolactic conversion (optional)
Blending (optional)
Maturation (optional)
Blending (optional)
Clarification and stabilisation (sedimentation, fining, filtration, optional)
Packaging
Explain Carbonic Maceration.
Whole bunch grapes are put into vats.
They are covered with CO2 to remove oxygen.
Intracellular fermentation starts.
Alcohol levels reach 1-2 percent.
Skin spilts and the grapes start to release their juice.
The grapes are drained and pressed.
Yeast is added and fermentation cis completed off the skins.
= Colour but little tannin. Soft fruity wines with notes of kirsch, banana, bubble gum and cinnamon-spice.
Explain semi-carbonic maceration.
Whole bunches are mixed in a vat with crushed grapes.
No CO2 added.
The pressure of the grapes crushes the grapes.
Intracellular fermentation takes place.
Wine is drained and pressed.
= silkier texture, brighter fresher fruit characteristics.
