Winemaking

Question 1

Name the three main techniques for clarification

Answer 1

Sedimentation
Fining
Filtration
(centrifugation) very expensive

Question 2

The optimal temperature for white wine fermentation is?

Answer 2

Between 12 - 22 degree

Question 3

Name two types of fermentation vessels used for white wine, and describe the differences between these two

Answer 3

Stainless steel fermentation

Oak barrel fermentation

stainless steel is used to have temperature control, så that the temperature is not going up to high

oak barrels are not easy to control temperature, but when they are stored in cool cellars they tend to dissipate heat effectively. higher temperatures can encourage more complex, non-fruit flavor to develop.

Question 4

If a winemaker wants to sterile filter his wine, what process is he then doing?

Answer 4

Surface filtration - the filters used for surface filtration resemble very fine sieves. The soiled particles are trapped on the surface of the filter as the wine flows through it. remove any bacteria or yeast that may be present.

before this process, the wine will often have been going trough depth filtration, and then surface filtration can be used as a final treatment before bottling.

Question 5

Name some aromatic grapes

Answer 5

Riesling and Sauvignon Blanc

Also muscat, gewurtztraaminer, Torrentés

Question 6

What function does an “inert” vessel have

Answer 6

These vessels do not add flavor to wines or allow oxidation. Most of these vessels are stainless steel or concrete

Question 7

Describe lees stirring and why lees stirring is used in the production of white wine and how will it add to the final style of wine?

Answer 7

Lees stirring is breaking up the less in a barrel, cask, tank, or wat with the wine resting on a layer of lees there has collected over time. The winemaker is using a stick there is lowered to the bottom of the barrel, when stirring the less becomes fully mixed with the wine. This winemaking technique is used to create a more richer, rounder mouthfeel to the final wine. Is can be used to aromatic grapes like Riesling to add flavor and texture and to non-aromatic grapes like chardonnay to add complexity.

Question 8

When do you press the grapes in the winemaking of red wine?

Answer 8

Pressing happens after fermenting, and not before like it is for white wine.

Question 9

Is MLF a stylistic choice when it comes to red wine?

Answer 9

No, it’s a standart pratice.

Question 10

What is cold maceration, also called cold soaking?

Answer 10

Once the fruit has been crushed. some winemakers prefer to leave the grapes to macerate for a period at a low temperature before allowing the fermentation to start.

The purpose of this maceration is to extract colour and flavour compounds. (tannins are more soluble in alcoholic solutions and are therefore not readily extracted at this point.)

Question 11

Describe pre-fermentation extraction:

Answer 11

Once the fruit has been crushed. some winemakers prefer to leave the grapes to macerate for a period at a low temperature before allowing the fermentation to start.

This is called cold maceration, or cold soaking

Question 12

What is the temperature for red wine fermentation?

Answer 12

Between 20 - 32 degrees

Question 13

Why is the temperature for red wine higher than for white wine?

Answer 13

The temperature is higher in red wine because its necessary to aid attraction of colour, flavour, and tannin.

However, care must be taken to ensure that the temperature does not exceed 35 degrees. this may kill the yeast.

Question 14

What temperature will kill the yeast during the fermentation of the wine?

Answer 14

35 degrees

Question 15

How can you control that the wine does not extract to many tannin doing the fermentation of red wine?

Answer 15

Tannin become more soluble as alchol levels rise, a winemaker can reduce their extraction by lowering the temperature towards the end of the fermentation.

Question 16

What does the term cap mean?

Answer 16

A fermenting red wine will have athick mass of pulp and skin on its surface. This mass is known as the cap.

Question 17

Name the four cap management techniques

Answer 17

Punching down
Pumping over
Rack and return
Rotary fermenters

Question 18

Desribe the winemaking technique punching down

Answer 18

Punching down the cap with a stick, either by hand or machines.

This is very effective technique to extract colour and tannin. This is particularly important at the end of the fermentation when tannins is more extracted. To much punching down can extract to many tannin and the final wine will be to bitter.

Question 19

Desribe the winemaking technique pumping over

Answer 19

This invovles drawing off fermenting juice from the bottom of the vat and pumping it up on to the top, wetting the cap.

This is a very good way of dissipating heat and ocygenating the juice, and it percents drying out the cap.

Question 20

What is the french word for the winemaking technique pumping over

Answer 20

Remontage

Question 21

What is the french word for the winemaking technique punching down?

Answer 21

Pigeage

Question 22

Desribe the winemaking technique rotary fermenters

Answer 22

Fermentation takes place in rotating horizental tanks. This keep the juice in constant contact with the skins.

Designed to eliminate the need for punching down or pumping over. This equipment spped the maceration phase of red winemaking.

Question 23

Desribe the winemaking technique ‘rack and return’

Answer 23

The fermentation juice is drained from the fermentation vessel into another vessel, leaving the cap behind. The juice is then pumped back over the cap.

This is normally only used once or twice during the fermentation as it can be very extractive. Like pumping over, it is a very good way of dissipating heat.

Question 24

What is the different stage between pre-fermentation extraction and post-fermentation eaxtraction

Answer 24

Pre-fermentation is before fermentation and post-fermentation is after the fermetnation

Question 25

Describe post-fermentation extraction

Answer 25

Maceration after fermentation encourge the further extraction of tannin.

Question 26

What is very important when making whole bunch fermntation?

Answer 26

That the grape stems are fully ripe, if not, the tannins in the stems can give the finish wine an undersirable bitter taste.

Question 27

What is the purpose for whole bunch fermentation?

Answer 27

to create an oxygen free envoironment for the uncrushed fruit.

This lack of oxygen have number of outcomes:
First, the berries create some alcohol in their cells, without the involvement of any yeast.
Second, a range of distinctive fruity aromas is created inside the berry.

Question 28

Name the three form of whole bunch fermentation:

Answer 28

Carbonic maceration
Semi-carbonic maceration
Whole nuch with crushed fruit

Question 29

Explain the winemaking technique carbonic maceration

Answer 29

This involving placing onlu whole uncrushed bunches into vats that are filled with CO2 to remove all oxygen.

This method extract colur from the grapes, but little tannin, resultning wines are soft and full fruitm with distinctive notes of kirch, banana. bubbe gum and cinnamon like spice

Question 30

In the winemaking technique carbonic maceration, what procent of alcohol inside the grape make them spilt and release their juice?

Answer 30

once the level of alcohol in the grape reaches 2 percent.

Question 31

Explain the winemaking technique semic-carbonic maceration

Answer 31

The wat are filled with whole bunches, but does not involve filling the vats with CO2. The grapes at the bottom of the vat are crushed under the weight of the grapes above and some juice is released.

This fermentation produce CO2, which fills the vat and the remaining intact berries undergo carbonic maceration.

This approach can result in a better integration of the aromas from the grape varieties. It result in wines with fresher fruit.

Question 32

What is the different between corbonic maceration and semi-carbonic maceration?

Answer 32

That in carbonic maceration you add CO2 to the vats, where in semi-maceration you doesen’t add CO2 but it create itself when the berries are crushed in the bottom under the weight of the whole bunches grapes above., and these remaining berries undergo carbonic maceration

Question 33

Explain the winemaking technique whole bunches with crushed fruit

Answer 33

mix whole bunches with crushed grapes in the fermentation vessel at the start of the fermentation. There is not added CO2, but the crushed grapes create SO2 and the whole bunches are kept away from oxygen.
the whole bunches are progressive crushed during the fermentation as the cap is regularly punched down.

This technique is thought to give the wine a silkier texture and a brighter, fresher fruit character.

Question 34

What is the ideal fermentation temperature for Cabernet Saugvignon

Answer 34

26 - 30 degrees

Warm enough for suffient extraction yes cool enough to promote fresh fruit flavours.

Question 35

Is post-fermentation maceration someing there will suit Pinot Noir?

Answer 35

No

Question 36

What is the ideal fermentation temperature for Pinot Noir

Answer 36

Temperature rise to above 30 degrees, Cooler ferments may be used for lighter, fresher styles but warm temperatures enable more colour and tannin to be extracted for longer-aged wines,

Question 37

Is high-temperature suited for Cabernet Saugvignon when it comes for fermentation?

Answer 37

No, the grapes have high levels of tannin, and therefor high temperatures and extractive cap management techniques are generally avoided towards the end of fermentation.

Question 38

Describe the term co-operative

Answer 38

The are wine buisness owned by their members, typically grape growers. the growers deliver their grape to a winery that is owned by the co-operative and run by the winemaking team that is employed by the co-operative.

Question 39

Describe the term merchants

Answer 39

Merchants by grapes, juice or wine from either growers or co-operative.

Question 40

Describe the term estates

Answer 40

These businesses make wine only from the grapes that they grow.