Wine Making/Vinification

Question 1

What is the goal of the winery?

Answer 1

• Wine Style
• Price Point
• Regional Laws
• Sustainability

Question 2

Steps of winemaking

Answer 2

• Harvest
• Sort
• Crush
• Press (white wine)
• Fermentation
• Press (red wine)

Question 3

Steps of winemaking post-fermentation

Answer 3

• Aging
• Fining/Filtration
• Bottling/Packaging
• Cleaning at EVERY Step

Question 4

What happens at the Crush Pad?

Answer 4

• Sort - looking for under/over ripe grapes, etc.
• Destem (or not) -
• Crushed or whole berry -
• Skin contact? -
• Pressing - white before fermentation, red after

Question 5

Fermentation

Answer 5

Sugar eaten by yeast produces alcohol and CO2

Question 6

Carbonic Maceration

Answer 6

• Tank filled with whole berries under CO2
• Intracellular fermentation
• Berries at the bottom get crushed a ferment naturally
• Unique aromas and flavors
• Whole cluster semi-carbonic, i.e Syrah
• examples: Beaujolais

Question 7

Wine making additions

Answer 7

• Sulfur (SO2) antimicrobial
• Chaptalization - additiona os sugar to must to increase final alcohol content
• Acidification - addition of acids to must
• Water additions

Question 8

Lees Contact - lees means yeast

Answer 8

• Autolysis - breaking down of yeast cells
• Extra flavor
• Richer, creamier texture
• Additional aromas & flavors

Question 9

Malolactic fermentation

Answer 9

• Tart Malic acids converted to softer tasting lactic acids
• Common in red wines
• Imparts flavor and texture to white wines (butter)

Question 10

Wine Faults

Answer 10

TCA (TriChloranasol) - coarked wine
Sulfur compounds (H2S, SO2) - match stick or eggs
Volatile Acidity (Va) - intense vinegar
Ethyl Acetate (EA) - nail polish remover
Brettanomyces - horse blanket, animally flavor
Oxidation - bruised flavors, no freshness
Maderization - cooked, madeira flavors, burnt sugar