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Bordeaux ML > Winemaking > Flashcards

Winemaking Flashcards

1
Q

Gentle pressing of white grape clusters does what?

A

Avoid violent ripping and tearing

= Cleaner must with less gross particulate matter

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2
Q

What sort of press mostly used for white wine?

A

Pneumatic or bladder press

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3
Q

Sulfites naturally produced in fermentation to what level?

A

10-15 ppm

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4
Q

What does adding sulfur during winemaking do?

A

Prevent browning
Prevent microbial spoilage
Offsets oxidative process

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5
Q

What accounts for use of less sulfur these days than before?

A

Improved winery hygiene

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6
Q

What is débourbage?

A

Juice settling after pressing

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7
Q

French term for juice settling

A

Débourbage

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8
Q

What does juice settling (débourbage) do?

A

Allows heavier particles to settle out of the solution

Eliminates bitter compounds (eg phenolics)

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9
Q

White fermentation in temperature controlled tank usually at what temperature?

A

18-20°

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10
Q

What is batonage?

A

Lee’s stirring

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11
Q

Barrel fermented white (eg Pessac Léognan) usually accompanied by what two steps?

A

Sur lie ageing

Batonnage

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12
Q

Whites usually filtered with what?

A

Bentonite

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13
Q

When are whites usually bottled?

A

Spring or early summer

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14
Q

Why does batonnage give a creamier mouth feel?

A

Incorporates manoproteins into the wine

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15
Q

General rule, what % of red wine is bled from the tank to make rosé or Clairet?

A

20-25%

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16
Q

Malolactic in rosé or Clairet?

A

Usually avoided to maintain freshness

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17
Q

Botrytis spores germinate in what conditions?

A

After a rain while the canopy is wet and/or

When ambient humidity is 90% and temperatures moderate (15-20°)

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18
Q

Botrytis reduces grape sugar content by what?

A

1/3

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19
Q

Botrytis leads to overall increase in total extract. True or false?

A

True.

Reduces sugar by 1/3
Reduces tartaric acid by 5/6
Reduces malic acid by 1/3

Water content reduced by half

Diminished proportion of liquids to solids = more extract

20
Q

Botrytis transforms sugars and acids into which compounds? (4)

A

Glycerol
Acetic acid
Gluconic acid
Botryticine (an antibiotic)

21
Q

Ripe Sémillon should hint of?

A

Apricots

22
Q

Ripe Sauvignon Blanc should hint of? (2)

A

Grapefruit

Pineapple

23
Q

Ripe Muscadelle should hint of?

A

Grape

24
Q

How long can pressing last in botrytis sweet winemaking?

A

5-6 hours

25
Q

What is cryo extraction?

A

When grapes have absorbed too much water from autumn rains..

Chill the grapes to -5° -8° for 20 hours

Then process

Excess water locked up in ice pellets, only concentrated sugar syrup is extracted during pressing

Has fallen out of favour

26
Q

One vine of botrytised grapes yields how many glasses of wine?

A

1-3

27
Q

Biggest microbial threat in sweet winemaking?

A

Acetobacter

28
Q

Débourbage (Juice settling) in sweet winemaking?

A

Yes, but only eliminates the gross particulate matter

Finer particles remain in solution due to viscosity of the juice

29
Q

Sur lie ageing and batonnage in sweet winemaking?

A

Yes, to achieve greater complexity

30
Q

Maturation of sweet wine eg Sauternes?

A

Blending takes place after first racking
Blended wine then matured in oak for 12-24 months
Barrels topped up weekly
Racking every 3 months

31
Q

When did Louis Pasteur discover yeast?

A

1863

32
Q

What can green stems impart on a wine?

A

Bitter astringency

33
Q

What can brown stems impart on a wine?

A

A touch of spice

34
Q

19th century red Bordeaux Vs today

A

Lighter colour
Lower alcohol (10% Vs 13%)
Less tannic

35
Q

Why is concrete a good insulator?

A

Slow to hear but once hot retains a gentle warmth post fermentation that enables spontaneous MLF

(Stainless steel tanks must be heated for MLF to occur)

36
Q

Chaptalisation legal or illegal?

A

Legal

NB sugar levels within the berry at harvest rising due to global warming

37
Q

Red wine fermentation temperature range

A

27-28°

38
Q

How long does red wine fermentation usually take?

A

1 week

Followed by maceration (cuvaison) of 2-4 weeks

39
Q

Red wine racking how often?

A

Every 3-4 months

Removes particulates that have settled out of solution

40
Q

Red wines fined with what? (3)

A

Egg whites
Bentonite (clay)
Gelatin

41
Q

What does rain at harvest do?

A

Dilutes all the flavour compounds that have amassed in the berry during the growing season
The grapevine root absorbs the rainwater and translocates to the grape

42
Q

Old school way to eliminate excess water in juice after harvest rain?

A

Bleed the tank (saignée)
Pull 15% of juice out of vat before ferment increases skin to juice ratio = more concentrated red wine
Juice fermented to dry rosé
Problem is that too much sugar and aromatics end up in the rosé, not the red wine

43
Q

Criticism of reverse osmosis and entropy Evaporation?

A

Unbalance the wine by raising tannin, acid and alcohol levels - arguably to a point of unbalance

44
Q

What do reverse osmosis machines do?

A

Membrane filtration at high pressure

Remove 4-10% of water content

45
Q

What does entropy evaporator do?

A

Subjects grape must to a vacuum at moderate temperature (20-25°) to remove 15% approx of water

Typically only a portion of the must is processed

46
Q

What do spinning Cone Columns do?

A

Remove excess alcohol
Vertical column of 40 cones (some spin and some stay fixed)
Wine passed through and spun into thin film by spinning cones
Collected on stationary cones
Lighter smaller molecules spin off as vapour, condensed and saved
First it’s aromatics, then alcohol
Aromatics blended back in
Alcohol blended back in at winemakers discretion

47
Q

What is cross Flow filtration?

A

Removes alcohol

Continuous stream of wine through semi permeable membrane designed to block passage of certain components, eg alcohol

Bordeaux ML (16 decks)

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