Winemaking

Question 1

Order of wine making for red / white

Answer 1

red: crush, ferm, (draining) press, maturation
white: crush, press, ferm, maturation

Question 2

Winemaking steps

Answer 2

crushing: splitting grape skins to release juice
pressing: crushed grapes are squeezed to extract liquid
fermentation: yeast feeds on sugars and create alc / co2
storage / maturation: storage before bottling (can be in oak)

Question 3

extracting color / tannin in reds (2)

Answer 3

punching down on cap
pumping over liquid from bottom to top

Question 4

making rose options (2)

Answer 4

short <24 hour maceration
blending of red and white which is not permitted in many parts of EU

Question 5

making sweet wines (4 opts)

Answer 5

concentrated grapes (LH, botrytis, ice)
removing yeast by filtering (white CA zins)
killing yeast (adding alc - fortification like port)
adding sweetness (blending dry with sweet or adding unfermented grape juice)

Question 6

Wine adjustments types

Answer 6

sugar - cool climate or vintages. add sugar in grape juice to get more alc

acid - warm climates add acid. cool climates neutralize acid

Question 7

Temperature during fermentation

Answer 7

red wines 20 -32
white 12-22

Question 8

Winery vessel types and properties

Answer 8

stainless steel or concrete are inert and no addl flavors. no oxygen contact

oak vessels - used for fermentation and storage. impart flavors directly or allow flavors due to oxygen interaction. new oak is more flavorful (vanilla coconut charred wood) vs old

can use chips or staves to cheapen

Question 9

Interaction with oxygen during fermentation

Answer 9

causes caramel dried fruit and nut flavors

Question 10

Maloactic conversion

Answer 10

bacteria converts malo to lactic acid giving buttery flavors

almost always present in red wines and not as noticeable

Question 11

Lees

Answer 11

after alcoholic fermentation, yeast die and fall to bottom forming layer of lees. increases body and creates biscuit and bread notes

Question 12

Effect of maturation in bottle

Answer 12

most wines do not improve (fruit flavors fade and are replace with vegetal notes) unless they have high acid, or high sugar in sweet wines, or high levels of tannins. All must have good fruit concentration

white wines change over time from lemon to amber and develop tastes of dried fruit, honey, nut and spice

red wine changes from ruby to tawny and paler in intensity. tannins drop over time to be more smooth and tertiary like fig, meat, mushroom, leather, wet leaves develop