Wine Making And Vinification Flashcards
Vinification
The art of wine making after harvest
What decisions made in the winery affect wine wuality and style
Sorting, de-stemming, crushing, aging, bottling, filtration
What is the alcoholic fementation equatiin?
Sugar + yeast (ambient or iniculated) =
Alcohol, CO2, heat, flavors and aromas
Malolactic fermentation- what is it and how does it affect taste and texture of wine
Tart maloc acid is converted to softer lactic acid, imparts buttery or buttered popcorn flavor, creamy textire
Carbonic maceration- what region is it historically associated with?
Tanks of whole berties are blanketed under CO2. Grapes ferment from the insidr, berdies at the bottom are crushed and ferment normally. Associated with beaujolais
Lees contact- what is it and how does it affect the flavor of the wine
Leave white and spsrkling wine in contact with yeast that produced fermentation. Aften used in cool climate regions. Flavors include bread dough, yeast, toast, subtle white flowers, nuts
Must adjustments
Infermented grape juice afjustments to create balance before fermenting
Chapitalization
Additin of sugar to increase final alcohol content
Acidification
- addition of tartaric acid to increase the acididty of fhe must
Prefermentation factors
Sorting- can be done by hand, cluster by cluster, or grape by grape
De-stemming- wine makers can de-stem or not effecting flavor and style
Crushing- optimally a gental process, too much force releases unwanted butterness and tannins
White wine making steps
Harvest De stem/ whole bunch Crush Press juice Skin contact Fermentation
Aging? None Lees contact Barrel Fine/filter Bottle
Rose wine making steps
Harvest De stem/ whole cluster Crush Press juice Skin contact( limited) Fermentation
Aging? None Barrel Fine/ filter Bottle
Red wine making steps
Harvest Crush Destem/ whole cluster skins and seeds Macerated with juice Press juice
Aging? Nine Barrel Fine/ filter Bottle
Which oak had more intense vanilla and coconut aromas?
American oak
Which process involves itracellular fermentation of whole berries, in which suger inside grapes ferment in the absence of yeast?
Carbonic maceration
