Winemaking Flashcards
Crushing
Splitting grape skins to release some grape juice
Pressing
Crushed grapes squeezed in machine to release as much liquid as possible. can happen before or after fermentation
Alcoholic fermentation
Add yeast to create alcohol.
Storage/maturation of wine
Develop from primary to tertiary. Integration of flavours
Red wine order
crushing, fermentation, draining, (removal of skins), pressing, maturation, packaging.
Pumping down v over
Grape skins float to the top forming a cap. Then not much tannin or colour is extracted. Up pushes the cap down; over puts liquid on it.
Rose wine methods
Short maceration, in which skins are drained quickly into fermentation; and blending
Dry white wine order
crushing, pressing, fermentation, storage, packaging
How is sweet wine made
Juices are extracted from very ripe grapes; yeast is removed using filters or killed; sweetness added
Adjustments to wine
adding sugar; adding or neutralizing acid;
Temperatures during fermentation
Red - 20-32C; rose and white - 12-22C
Effect of oak toasting
Sweet spice and chared wood
New v old barel
New has more flavour
Effects of oxygen in oak
Soften tannins. Occurs more quickly in small barrels
Alternatives to oak
Oak chips or staves
Malolactic fermentation
Adding bacteria after fermentation is finished. Adds buttery flavors during white wine making and lowers acidity.
Lees
Yeast die and fall to the bottom and form a dead layer called lees. This increses body and adds bread/biscuit flavours
Maturation in bottle
White wine: get darker; add apricot, honey, nut, spice
red wine: lighten; softer tannins; fig, prune, meat, wet leaves.
