Winemaking Flashcards
What are the steps for making RED wine
Crushing Alcoholic Fermentation Draining Pressing Storage or Maturation Packaging
What is the alcohol level in most dry wines
11.5 - 16%
What are the steps for making WHITE WINE
Crushing Pressing Alcoholic Fermentation Storage or Maturation Packaging
What period of time is wine stored for
Less than a year for most wines
What is residual sugar
The sugar that is left in the wine after fermentation
Which techniques are used to reduce the sugar levels in sweet wines
Remove the yeast from the fermenting grape juice (filters)
Kill the yeast in the fermenting grape juice by adding alcohol (fortification)
Add sweetness
What are the temperature ranges for red and white wine fermentation
RED - 20 to 32 degrees
WHITE - 12 to 22 degrees
ROSE - similar to white
What is malolactic conversion and what flavours does the process impart onto the wine
Bacteria lowers the lactic acid in the wine
Buttery aromas
Often winemakers don’t choose MC if the grapes are aromatic
What are ‘lees’ and what flavours can they impart onto the wine
Dead yeast cells
Bread, yeast, toast
What happens during bottle maturation, and what flavours can the process impart
Some wines with high acidity, tannins, sugar can improve, but generally most wines don’t
Fresh fruit changes to dry fruit, fruit replaced by vegetal notes, mushroom, leather etc
In white wines flavours develop such as dried apricot, honey, nut, spice
In red wines tannins become softer and smoother