Winemaking Flashcards
Batonnage
Bâtonnage is the French term for stirring settled lees back into wine. To remind you, “lees” are the sediment of winemaking, usually made up of dead yeast and bits of grape seeds and solids. Winemakers sometimes like to keep some of these solids in contact with the wine as a way to extract flavor, aroma and texture.
Define winemaking
Winemaking is the process that transforms grape into wine.
Through the alcoholic fermentation, which converts sugar and yeast into alcohol, CO2, heat and flavour compounds the juice starts to become wine.
Describe two examples of wimemaking
- Controlling each part of the process to achieve the stylistic goal desired.
- Minimal intervention is avoiding any possible interaction with the winemaking process by only monitoring it throughout its process.
Type of vessels
- oak
- ss tanks
- concrete tanks
- glass bottles
Grape processing
- Grape reception
- Destemming and crushing
- Pressing
Adjustments during production
Acid + tartaric acid powder Acid - alkali Sugar + rgcm or remove water Alcohol + rcgm or remove water Alcohol - modern machinery
Define chapitalisation
Is the process which add sugar from other sources other than grapes, for example from beets.
Define alcoholic fermentation
Is the process that converts the grape juice into alcohol and CO2 through the action of yeast. The other byproducts are flavour compounds and heat.
Describe the importance of east during fermentation
The yeast species that are responsible of the majority of wine fermentation is Saccharomyces cerevisiae.
There is the possibility to use cultured yeast to manage the alcoholic fermentation, which will facilitate the process guaranteeing control and precision, however, it will limit the wine’s final complexity that is therefore achieved with the natural yeast found in the grape’s bloom or in the winery.
The yeast will guarantee that alcoholic fermentation is completed, so the sugar component in the juice in the must can be fully utilized.
Though in certain circumstances yeast could struggle to complete the process (too high/low temperatures, sugar lever too elevated)
Some winemakers can also choose to stop yeast action for a stylistic purpose. This can be done by adding SO2 or by adding grape spirit.
Describe MLF
The malolactic fermentation is carried out once the alcoholic fermentation is completed.
The malic acid naturally present on grapes is transformed into lactic acid by the action of selected bacterias.
This process will soften the final wine’s acidity, will produce buttery flavours and will create SO2.
To prevent the lactic bacteria to operate will need to use SO2, cool temperatures or filtration.
Example of stylistic choices during winemaking
- partial or complete MLF
- different type of vessels
- blend different vintages, varietes, vineyards
- blending different press plots
- destemmed or whole cluster press
Define Clarification
This process allows the final wine to be perfectly clear. It can be done within three main techniques:
- sedimentation: pumping over a different vessel wine after deposits have fallen
- fining: adding a fining agent that bonds with the undesired wine components, then both removed.
- filtration: removes gross lees form wine after alcoholic fermentation.
Depth filtration are made of thick material and it removes solids when it passes through it.
Surface filtration is an expensive method that usually is involves a previous depth filtration, solids flows upwards then when they flow downwards it traps them.
Rosè winemaking
- direct pressing
- short maceration
- blending
Describe premium PN
Winemaking
Destemmed and pressed Pre fermentation maceration Whole bunches small percentuage 12-24 months sec/third fill oak Early budding Thin skin Thrive in cool to moderate climate 2 different styles: - light and fruity with cherry notes - complex and earthy with spices and forest floor
Classic regions:
Cote d’or - FRA Yarra Valley/Mornington Pen - AUS Central Otago/Malborough - NZ Los Carneros/Sonoma - USA Baden - Germany
Describe premium Shiraz
WINEMAKING Small berries with thick skin Intensive cap management - medium bodied peppery and fruity - full body ripe fruit and liquorice
