Winemaking Flashcards
Describe the constituents of wine
Ethanol 8-22% Tannins & colour up to 0,4% Water 70-90% Sugars 0.1-20% Acid 0,3-1% Aroma and flavour compounds to 0,2%
Making dry white wine
Grapes Sorting* Destem* Crush* Skin contact* Press clarification* Alcoholic fermentation Rack of gross lees Malolactic fermentation* Newly made wine Blending* maturation * blending * clarification and sterilisation* packaging
Making dry red and rose wine
Grapes grapes sorting * (direct pressing) Destem* Crush Crushed fruits Prefermentation maceration* Alcoholic fermentation (short period on skins) Post fermentation maceration* Drain Skin and gross lees Press Press wine Malolactic fermentation Blending* Maturation * Clarification and stabilisation * Packaging
Whole bunch of red wine making: semi carbonic maceration
Grape Grape sorting Whole bunches Cover with CO2 (carbonic maceration)* Alcoholic fermentation Drain and press Skins Juice Alcoholic fermentation MLO Newly made wine* Blending* Clarification and stabilisation* Packaging
What is passerillage
= late harvest
Once grapes has reached full sugar ripeness they begin to dehydrate in turn to Raisins on the vine increasing the sugar concentration in the juice
Warm dry autumn’s are needed to happen or else grey rot can develop
What is noble rot
It is caused by the fungus but cinerea (grey rot)
Grapes fully ripe
Humid misty morning
Followed by sunny afternoon
What is grey rot
Caused by fungus cinerea drives in them conditions and attacks grapes
Red wine it can attact the grape flavours and colour loss
White wine it helps to produce finest sweet wines = noble rot
What is diurnal range
The difference between daytime and nighttime temperatures
- cool nights slow the loss of aromas and acidity
- were nice accelerates Ripening, wines are fresher and more aromatic in a large diurnal range
What does seas and leaks proximity have on diurnal range
Seas and lakes proximity can reduce DR
Small bodies of water and rivers can hold enough water at night to keep the vineyard warm
At the time they provide cooling breezes
What is the influence of cloud cover diurnal range
Generally greater near seas and lakes
Temperatures drop more quickly on clear nights
What’s the influence on fermenting at lower temperatures
Avoids the loss of the most valuable aroma
Encourage the development of fruity flavoured white wine
What’s the influence of fermentation at higher temperatures
Necessary for the extraction of colour and tannins black grape skins
How can a winemaker control the fermentation
The choice of yeast and temperature management
What kind of cap Management techniques are there
Punching down
Pumping over
Rack and return
Rotary fermenters
