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D1 > Winemaking > Flashcards

Winemaking Flashcards

1
Q

What sensations does alcohol contribute to wine?

A

Sweetness, bitterness, warmth, fullness

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2
Q

What does volatile acidity refer to?

A

Acetic acid

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3
Q

What is rotundone?

A

Peppery aroma in Syrah and GV

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4
Q

Characteristics of wine with low pH:

A

Stable, bright red, increased ageability, increased effectiveness of SO2

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5
Q

How are flavors formed in wine?

A

Fermentation
Grape must contains aroma precursors
Building blocks for post-fermentation aromas and flavors

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6
Q

Thiols:

A

Aromatic compounds released during fermentation

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7
Q

Terpenes:

A

Aromatic compounds released in fermentation with fruity and floral aromas

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8
Q

Aromas created by fermentation:

A

Esters
Acetaldehyde
Diacetyl (buttery)
Sulfur compounds

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9
Q

Importance of Glycerol?

A

3rd most abundant part of wine

Contributes smooth texture and full body, lightly sweet

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10
Q

Is SO2 allowed in organic winemaking?

A

Yes in EU
Yes in US with “wine from organic grapes”
No added in US for organic winemaking, and all naturally occuring <10mg/L

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11
Q

How to limit oxygen in winemaking?

A 
Avoid ullage (space of air)
Use of inert gases - nitrogen, co2, argon
Add SO2 - antioxidative
Impermeable containers - stainless steel
Cool, constant temperature
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12
Q

How to increase oxygen exposure in winemaking?

A 
Cap management
Small wood barrels
Allowing ullage
Racking/lees stirring
Hyperoxidation/micro-oxygenation
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13
Q

Role of SO2 in winemaking, and when is it added?

A

Anti-oxidant
Anti-microbial

Soon after grapes are picked/reach the winery, crush, after MLF, and at bottling.

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14
Q

When is SO2 not effective?

A

When it is bound - SO2 binds when added to must or wine

At high pH levels

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15
Q

How to best transport grapes to winery?

A

In small crates to minimize crushing
Sanitized equipment
Cold temps
Addition of SO2

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16
Q

When does pressing occur?

A

White wines - right after crush

Red wines - after desired time on skins or after fermentation

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17
Q

Describe pneumatic press:

A

“air bag”
Cylindrical cage with a bladder
Bag gradually inflates - can be programmed for appropriate pressure
Easily flushed to prevent oxidation

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18
Q

Describe basket press:

A 
More traditional but now less common
"vertical press"
Pressure applied from above, juice/wine flows through holes on the side
No prevention from Oxygen - open
Gentler
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19
Q

Name four types of presses:

A

Pneumatic, basket, horizontal screw, continuous

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20
Q

Define enrichment:

A

Adjusting the potential alcohol in grape must
Practiced after fermentation begins
Includes Chaptalisation (adding beet or cane sugar)
Can also add grape concentration or RCGM

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21
Q

Four ways to raise alcohol in must:

A

Enrichment
Reverse Osmosis
Cryoextraction
Vacuum evaporation

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22
Q

How do you reduce alcohol in wine?

A

Add water to grape must pre-fermentation

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23
Q

Most common method for acidification?

A

Tartaric acid addition

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24
Q

Methods for deacidification?

A

Addition of Calcium Carbonate (chalk)
Addition of Potassium Carbonate
Ion exchange

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25
Q

Process of yeast in fermentation:

A

Yeast eat O2 and multiply (aerobic respiration)
Switch to fermentation when O2 is out (anaerobically)
Needs viable temp range, access to nitrogen and nutrients, alcohol, CO2, and heat

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26
Q

Fermentation temperature ranges:

A 
Cool - 12-16
   Fresh, fruity white and rose
Moderate - 17-25
   Fruity reds and less fruity/barrel whites
Warm - 26-32
27
Q

Advantages of concrete over stainless steel for fermentation?

A

Maintain a much more even temperature

Create convection currents that mix must and lees

28
Q

Advantages of stainless steel for fermentation:

A

Easy to clean, large, controlled, neutral, protect against oxygen, mechanized

29
Q

Advantages of wood fermentation:

A

Retains heat, allows small stream of Oxygen

Long term - inexpensive

30
Q

What factors encourage MLF?

A

18-22
Moderate pH 3.3-3.5
Low SO2
Adding cultured lactic acid bacteria

31
Q

Effects of MLF?

A 
Reduction of Acidity
Rise in pH
Color loss in red wines
Greater Microbial stability 
Flavor modification - loss of fruit character, addition of butter
32
Q

Options for removing alcohol post-fermentation?

A

Reverse osmosis

Spinning cone

33
Q

What factors have an influence on the wine during maturation?

A

Oxygen, new wood, yeast lees

34
Q

Effects of oxygen during maturation?

A

Gradual reduction of primary aromas
Development of tertiary aromas
Color change
Softening of tannins

35
Q

Effect of temperature on oxidation?

A

Warm temperatures increase speed of oxidation

36
Q

How does oxygen permeate the barrel?

A

First month, through the pores

Over time, gaps between staves and the bung hole

37
Q

Describe micro-oxygenation

A

Small doses of oxygen are bubbled into the wine post-fermentation

38
Q

Effects of micro-oxygenation in maturation?

A 
Increased intensity
Increased color stability
Softer tannins
Improved texture
Reduces unripe, herbaceous flavors
39
Q

Storage temperature for wines?

A

Whites: 8-12
Reds: 12-16

40
Q

Describe wine loss during maturation

A

Can occur when barrel-aged
Water/alcohol evaporates through staves
Increased loss with warm temperatures and low humidity

41
Q

What is a barrique?

A

A small vessel - 225L

42
Q

Name of a large vessel for aging?

A

Foudres

43
Q

Components unique to American oak?

A

Lactones

Less oak tannin

44
Q

Why is American oak cheaper?

A

Can be sawn (makes more vessels)
Grows significantly quicker
Half-price of European

45
Q

Five species of oak:

A

American, French, Hungarian, Russian, Slavonian

46
Q

Other wood alternatives to oak?

A

Chestnut, cherry, acacia

47
Q

Define and explain the role of autolysis

A

Break down of dead yeast cells
Contributes flavors, body, and texture to the wine after fermentation if not filtered
Stabilizes the wine

48
Q

What does blending refer to?

A 
Varieties
Locations
Different growers/businesses
Vintages
Different vinifications
Different vessels
49
Q

Why do you blend?

A 
Balance
Consistency
Reach a desired style
Complexity
Minimize faults
Volume
Price
50
Q

Methods of post-fermentation clarification?

A

Sedimentation, Centrifugation, Fining, and Filtering

51
Q

Three categories of fining agents?

A

Removal of unstable proteins
Remove phenolics that contribute color/bitterness
Remove color and off-odors

52
Q

Examples of fining agents?

A 
Charcoal
Egg White
Gelatine
Bentonite
Casein
Isinglass
Vegetable protein products
PVPP - Polyvinylpolypyrrolidone
53
Q

Types of filtration:

A

Surface (membrane or cross-flow)

Depth (Sheet or diatomaceous earth)

54
Q

How to ensure protein stability?

A

Fining with bentonite

55
Q

How to ensure tartrate stability?

A 
Cold stabilisation
Contact process
Electrodialysis
Ion Exchange
Carbosyethylcellulose (CMC)
Metatartaric Acid
56
Q

Define cold stabilization:

A

Wine chilled to -4C for ~8 days and then filtered

Removes potassium bitartrate

57
Q

Define contact process

A

Potassium bitartrate added to wine, speeds up crystalization
Wine chilled to 0C and filtered after 1-2 hours
Quicker, cheaper, and more reliable form of cold stabilization

58
Q

Define electrodialysis

A

Form of tartrate stability that uses a charged membrane to remove potassium, calcium, and tartrate ions

59
Q

Amount of free SO2 in wine?

A

White: 25-45mg/L
Red: 30-55mg/L
Sweet: 30-60mg/L

60
Q

Define sparging

A

Removing dissolved oxygen before bottling by flushing with inert gas

61
Q

What causes volatile acidity?

A

Activity of acedic acid bacteria
Inadequate levels of SO2
Excess exposure to Oxygen

62
Q

How to avoid brett?

A

Excellent winery hygiene
Maintain effective SO2 levels
Keep pH low
Short time between Fermentation and MLF so SO2 can be immediately added

63
Q

Measuring oxygen in packaging?

A

Total package oxygen:

  • Dissolved oxygen
  • oxygen in head space
  • oxygen in cork
  • oxygen transmission rate of cork/closure

D1 (2 decks)

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