Winemaking Flashcards
What do vineyard owners have to consider before planting their grapes?
The climate of both their vineyard and the surrounding region
Macro climate?
The larger climate around the region in which the vineyard is located
Micro climate?
The climate of their vineyard area
What must be considered whilst looking at the macro climate?
Temperature trends, elevation
Cold weather can cause grapevines to…
Freeze, make the production difficult and makes the harvest season short
Humid air can increase…
Vine disease and destroy crops
Optical grape growing conditions are…
Warm, dry summers
Low humidity
Moderate/tame, wet winters
Best grown on hills due to the way the sun hits them
Changes in weather conditions and land conditions can effect…
Colour, body, aroma and flavour of wine
Degrees brix?
The sugar content of a grape
Titratable acidity?
The amount of tartaric acid in the grape
pH level?
This is the amount of acids that are in the grape; level too low means there’s too much acid, level too high means there’s not enough acid. Needs to be balenced
How is ripeness of the grape determined?
Degrees brix, titratable acidity and pH levels
The grapes ripeness can effect…
The taste, aroma, body and colour of the wine
What ways can grapes be picked?
Mechanical picking
Manual picking
Mechanical picking
Larges tractors that are driven over the vines, using rods to shake the grapes loose
Pros; good for large properties, very little manpower, isn’t very expensive
Cons; picks all grapes rather than the ripe ones
Manual picking
Picking the grapes by hand, gathered in bins ready to be transported
Pros; more accurate, grapes aren’t wasted
Cons; lots of manpower needed
Destemming
This is where the stems are removed from the grapes. This can be done before and after crushing
Destemming cuts down on…
The amount of tannin in the wine
What ways can grapes be crushed?
Barefoot trampling Wooden fruit crusher Stainless steel fruit crusher Manual crusher Industrial mechanical crusher
Barefoot trampling (pageage)
A traditional and non expensive way to crush grapes. Done in late basins or barrels.
Pros; destems the grapes (if not already done), inexpensive
Cons; only really suitable for smaller vineyards, doesn’t produce much wine
Wooden fruit crusher
Small wooden machine to help crush grapes by hand. Grapes are put in a basin at the top of the machine and the crushed by then crank on the side of the machine
Stainless steel fruit crusher
Same as wooden, but made of steel. Easier to crush and clean afterwards
Manual crusher
Requires winemaker to crank the machine, more powerful as there’s rollers to move the grapes along. Also destems the grapes
Industrial mechanical crusher
Best crushing option for larger vineyards, destems grapes also. Machines are efficient, needs little manpower and are accurate.
Destemming these grapes is usually done before the fermentation stage. This is to increase tannins in the wine to give it the body, depth and distinct flavour. If the stems are left on too long, this can make the wine rough and taste strange.
What wine is being made
Red wine
Destemming these grapes is usually done before the crushing stage. This is to decrease the tannins in the wine. The stems are then sometimes re added during the pressing process to filter out pulp and sediment.
What wine is being made
White wine
The earlier the grape is destemmed…
The lower the tannin level
Not always a necessary process in the wine making process
Similar to crushing
Separates the juice from the skin
Pressing
This process is used when the winemakers want to get as much wine out of their harvest as possible
Pressing
Pressing causes the juice to be ….. Due to the force that is needed to press the grapes
Lower quality
Must
The product of crushing the grapes
The wine maker mixes the must and yeast together.
What is this process called
Primary fermentation
What are the steps to the primary fermentation process?
- determine if the grapes have enough natural yeast
- Add cultured yeast accordingly
- let the mixture sit in open air for 3-5 days
- yeast cells reproduce by feeding on the sugars, producing alcohol and carbon dioxide.
What percentage of the fermentation process happens in the first 3 days?
70%
What temperature is red wine kept at during the primary fermentation stage?
Between 22°C and 25°C
What temperature is white wine kept at during the primary fermentation stage?
Between 15°C and 18°C
How much alcohol is produceds from a gram of sugar?
About half a gram
Secondary fermentation helps…
Age the wine
For this process, the wine must be sealed in an airtight barrel
Secondary fermentation
The airtight barrel helps…
Prevent the wine from oxidizing and also helps to create the body, aroma, colour and flavour.
During the secondary fermentation process…
- Natural proteins in the grapes are broken down
- yeast cells and other materials in the mixture settle
- the potassium baitartrate begins to crystallize
- the wine is cleared up so it’s less cloudy.
Excessive amounts of this can cause the wine to be harsh
Malic acid
This happens when the malic acid is metabolized by the lactid acid bacteria in the wine, producing carbon dioxide and lactic acid
Malalactic fermentation
This process can cut the bitterness of the wine down
Molalactic fermentation
There are several different options for a vessel to be used during the secondary fermentation process. Different barrels can effect the…
Flavours and textures
This barrel is durable, can be used time and time again
Flavour neutral
More freedom with adding own flavours when these barrels are used
Easier to clean
Stainless steel barrels
Classic traditional way of aging wine
Very expensive for winemakers
Need to be replaced frequently and they’re not easy to clean
Wooden barrel
Wine makers will some times mix batches of wine to…
Create unique textures, flavours and aromas
Highlight the positive aspects from the batches whilst cancelling out the negative
The name of chemicals and additives used in the wine making process
Fining agents
Fining agents are used to…
Remove/counteract tannins
Control the texture of wine
Clarify the wine
Slightly different to fining agents but are added to kill of bacteria and preserve the wine
Preservatives
The most common preservative added to wine
Sulfer dioxide
The sulfer dioxide can be added before the secondary fermentation process for this wine, to prevent the malolactic fermentation process.
It also prevents the wine from over oxidizing and growing bacteria
White wine
Sulfer dioxide is used in this wine to balence and stabilize the colour. Again the sulfer dioxide is added before the secondary fermentation
Red wine
Adding preservatives to wine can have…
Health hazards if not correctly used
Filtration has 2 purposes;
To clarify the wine and ensure there’s no particles making it look cloudy
And microbial stabilization, which is about filtering out contaminants the naked eye can’t see
Hock
A narrow tall bottle with little to no change in volume from bottom to top
Bordelaise
A straight sided bottle with high shoulder and pronounced punt
Burgundy
A tall bottle with sloping shoulder and smaller punt
Classic and traditional, looks good
However
Could affect the taste of the wine
Breaks easily
Cork
Doesn’t affect the wine taste
Looks classy
However
Breaks easily
Not traditional
Synthetic cork
Won’t break
Easy to open
Doesn’t affect the taste of the wine
However
Not traditional
Not classy
Screw cap
