Winemaking Flashcards
Red wine typical process order?
- Crushing
- Alcoholic fermentation
- Draining
- Pressing
- Storage & Maturation
- Packaging
What does the process of winemaking create
- Heat
- Alcohol
- Co2
- Flavour
What is done to red wine to extract tannins
- Punching down
- Pumping over
Rose wine process?
- Crushing
- Fermentation
- Draining (short maceration fermentaiton continues off skins)
- Storage/Maturation
- Packaging
Rose Blending
Rose can be made from blending white wine with red wine. (not permitted in most of europe)
Dry white wine key steps
- Crushing
- Pressing
- Fermentation
- Storage/Maturation
- Packaging
Sweet Wines how can they be made
4 key points
- Concentrated grape sugars
- Removing the yeast prior to fermentation being complete (Filtered)
- Killing the yeast (Add distilled alcohol) Fortified 15-20% abv
- Adding sweetness to a dry wine (popular with winemakers)
Ways of adding sweetness to a dry wine
- Add unfermented grape juice
- Blend sweet wine with dry wine
- Use concentrated grape sugars to make a sweet liquid that is added to the dry wine
What option do wine makers have in the process
think additives
Winemakers sometime will
* SUGAR-In cool climate grapes may not ripen so sugar is added to make more alcoholic and make fuller bodied
* ACID
* In warm climates acids can be very low in the grape at ripening, wine would be inbalanced so acid is added
*In cool climates acids can be too high winemakers can neutrlise acid so the wine is not unbalanced
Red wine fermentation temperature
Reds are typically fermented at higher temps the white
20c-32c
The higher temps are needed to help extract colour & tannins from the s
White wine fermentation temperatures
Temps range 12c-22c
Cooler temps produce more fruity aromas
Rose fermentation temps
Same as white wine 12c-22c
Two inert fermentation vessels
Stainless steel and concrete
concrete needs to be sealed to be inhert
Oak vessels impacts on the wine depends on what?
- if the oak is new or how many times its been used
- The level of toasting(Amout of flame applied that burns the sugars in the wood)
- The size of the barrell
- The time in the barrell
- Oak is waterproof but not airtight.
What can oxygen and oak do to a wines flavour wise
- Soften tannins
- Flavours of Caramel
- Dried fruit
- Hazelnut/Almond
What is used to impart oak flavours on cheaper wines
- Oak chips or staves are added to the inhert vessel to impart oak flavours at a much cheaper price
- What is malolactic conversion
- What can stop Malo if the winemaker wants to have a fresher lighter wine?
Once alcoholic fermentation takes place bacteria in the wine will lower the acidity by conveting Malic acid to Lactic acids.
The wine will then have more buttery flavours.
Malo can be stopped by the winemaker.
Cold Temperature and sulphar will stop Malo
Malolactic conversion in Red wine?
- This almost alays happens in red wine.
- The buttery flavours are not noticeble in red wine
- Its is sometimes stopped to preserve fruit freshness and acidity
(Beaujolais sometime doenst have malo)
Lees?
what are they and what can they do to a wine
Lees are the dead yeast. Once all the sugar in the must is consumed the yeast dies.
Leaving a wine on lees or battonage (Stirring) can impart
* increase body of wine
* flavours of bread, toast, brioche, pastry
- Describe blending and when does it take place
- What happens in Champagne
*Grapes and oak key point?
Blending is the process of mixing wine and can happen at any stage
* Champagne blends different years to achieve market expected flavours
* Different grape varieties are blended to create a more complexe wine. Think Bordeaux were Merlot is added to balance the wine add more mouthfeel ect
* Unoaked and oaked wine can be blended to make the best flavour from a vintage
What is clarification
This is the process of making the wine clear. This is done by filters but not always as some winemakers believe it can take away from a wine. These wines usually are less than perfectly clear
Bottle maturation
* Fruit what happens
* Wine needs what to be able to age?
* What flavours develop (3 red wine)
- Once bottled MOST wines will not improve. Fruit flavours will fade and be replaced with vegetal notes
- Some wines will mature and improve in the bottle over time. These wines often have high tannin and high acid that help to preserve the wine during bottle aging
- Above all a wine that will improve in a bottle needs to have sufficient concentration of flavours.
- Bottle aging changes fresh fruit flavours to more dried fruits and complex mushroom/leather notes
Bottle aging common changes to white wine?
colour and 4 flavour clusters
- Colour will go from Lemon to Gold to Amber and the intensity will become deeper
- Tertiary flavours develop like dried apricot-honey-nut and spice
Bottle ageing changes to red wine?
colour? tanin? flavours (4)?
- Colour changes from Ruby to Garnet to Tawney and eventually Brown.
- Typically the colour will become paler
- Tannins become softer & smoother
- Tertiary character come through-fig, prune, meat, wetleaves
- Deposits form in the bottle (decant older wines)
