Wine making

Question 1

vinification definition

Answer 1

“the art of wine making”

Question 2

Vinification factors

Answer 2

pre-fermentation factors
fermentation
types of wine making (whites, rose, red, sparkling, dessert/fortified)
Fermentation vessels
aging and maturation
preparation for bottling
packaging

Question 3

Temperature threshold for fermenting

Answer 3

60 degrees… you don’t want to let it rise above 85 degrees

Question 4

Fermentation definition/equation

Answer 4

Chemical reaction where sugar from grape juice, plus yeast (ambient in the air, or inoculated) produces alcohol and co2 as well as flavors, aromas and heat

Question 5

Pre fermentation factors

Answer 5

Sorting

De-stemming (or not)

Crushing

Question 6

fermentation vessels

Answer 6

Foudre: Large wooden vat 1000+ liter

Barrique: 225 liter, originated in bordeaux

Egg shaped (concrete)

Question 7

Fermentation vessel materiels

Answer 7

wood

stainless steel (cleaner product)

Concrete

Question 8

White winemaking steps

Answer 8

Harvest
de-stem or whole bunch
crush
Press juice from skins (must) skin contact
fermentation
aging? (none, lees contact, barrel)
fine and or filter
bottle

Question 9

Major difference between red and white wine making

Answer 9

Red wine is fermented with grape skins, white is not

Question 10

What is Must?

Answer 10

Soupy mass of crushed grapes, juice, skins, pulp seeds, and possibly stems

Question 11

Racking definition

Answer 11

process of allowing solids to settle to the bottom of the vat or barrel, then pouring or drawing the clear wine off

racking also aerates the wine, helping it mature

Question 12

fining

Answer 12

helps remove excess tannins

Fining agents (egg whites, casein, gelatin)

Question 13

Carbonic maceration

Answer 13

tanks filled with whole berries are blanketed under CO2 gas. Berries at the bottom of the tank are crushed and ferment normally

Banana, candied, pear, bubblegum flavors

Question 14

Malolactic fermentation

Answer 14

Bacteria converts tart malic acid into softer tasting lactic acid

Question 15

Diacetyl

Answer 15

by-product of ML fermentation, gives buttery taste

Question 16

“bung”

Answer 16

stopper that is used to close bunghole

Question 17

red wine making steps

Answer 17

harvest
crush, rested or whole bunch
fermentation
press juice from skins
Aging?
fine and or filter
bottle

Question 18

what all does barrel aging do?

Answer 18

Evaporates excess water
oxidizes
textural changes (softens the wine)
flavor changes (vanilla, oak, toast spice, coconut)

Question 19

New oak vs old oak barrels

Answer 19

New oak imparts most flavor

Old oak contributes little or no flavor, but still allows for oxidizing

Question 20

Small barrel vs large barrel

Answer 20

large imparts less flavor

small imparts more flavor

has to do with % of liquid in contact with barrel

Question 21

types of oak

Answer 21

American- bold more intense flavor of vanilla, baking spices, dill and coconut

French- subtler aromas of vanilla, toast and spice

Other types- Slavonian/hungarian

Question 22

Toast level

Answer 22

caramelizes sugar in barrel, more toast more vanillin

light toast promotes the most extraction of wood tannin

Question 23

Lees contact

Answer 23

leave white or sparkling wine in contact with yeasts that produced the fermentation

autolysis occurs

gives additional richness, creaminess and texture

“sur lie again”

aromas of bread dough, yeast, toast, nuts, subtle white flowers

Question 24

Acidification

Answer 24

addition of tartaric acid to increase acidity to improve balance

common in Australia when wine is lean or flat

Question 25

Stelvin enclosure

Answer 25

screw cap

Question 26

Vino-lok

Answer 26

glass stopper

Question 27

Cold stablization

Answer 27

process that causes tartrate crystals to precipitate out of wine at very low temperatures

Question 28

Methode Champenoise

Answer 28

Pressing: hand picked, pressed in bunches quickly to prevent oxidation, lightly to prevent color

1st Fermentation: Short and simple, may be done in stainless steel vats or oak barrels. (most undergo malolactic fermentation)

Assemblage of Cuvee: blending of base wines

2nd Fermentation: bottled with “Liqueur de Tirage” then sealed with crown cap, yeast metabolizes sugar making more alcohol and C02.

Sur Lie Aging/bottle aging: after 2nd fermentation is complete bottles are transferred to pupitres

Remauge (riddling): put into pupitres or gyropalette. Pupitres take about 8 weeks, gyropalette takes about 8 days

Disgorgement: neck frozen in ice bath to eject “puck”

Dosage: liquer d’expedition is added to bottle, determines sweetness of champagne

Corking

Question 29

Examples of Methode Champenoise

Answer 29

Champagne

Cremant

Cava

Franciacorta

Question 30

How transfer method is different from Methode Champenoise

Answer 30

The bottle that the secondary fermentation occurs in, is not the bottle that it is sold in.

Same steps up until disgorgement, after autolysis bottles are emptied into large tanks under pressure, then filtered, dosage and rebottled

eliminates riddling

used large and small format bottling of champagne and other sparkling wines

Question 31

Tank method/ charmat process/ cuve close

Answer 31

Base wine is sealed in pressurized tank

Sugar and yeast added

secondary fermentation in tank

filtered under pressure

Dosage under pressure

Question 32

Advantages of Charmat tank method

Answer 32

Saves time

Fermentation in 4-5 days

No costly riddling or disgorging

Best process for aromatic varieties

Question 33

Charmat tank method examples

Answer 33

Prosecco

Moscato d’Asti

Lambrusco

Question 34

Transvasage

Answer 34

the transfer method