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46 Cards in this Set
- Front
- Back
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PRE -FERMENTATION (COLD SOAK) |
Cold soaking or pre-fermentation maceration is a selective winemaking technique for both red and white wines. It involves the maceration of the grapes at a cool temperature before the onset of the alcoholic fermentation.
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Sorting |
The process of removing leaves, damaged fruit, underripe fruit, and other debris before crushing; can be partially mechanized, often done by hand
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CRUSHING & DESTEMMING |
The optional process of gently breaking the grapes open in order to release juice; little pressure is applied or tannins could be extracted from the skins; oftentimes, this process is often combined with destemming, although some wineries will choose to do whole berry or whole cluster pressings, the stems add a source of tannins
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PRESSING |
The process of squishing the juice out of the berries; the first run of juice is considered the best quality and is saved for a winery's best, while the later pressings are combined. This was traditionally done with 2 hard surfaces; it is now often done with inflatable bladders as this allows for more careful juice extraction with minimal tannins from skins or seeds. Cold maceration is optional, but often only used for more aromatic grape varieties; more commonly, juice and skin contact is minimized
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Must Adjustments
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Generally not permitted in the Old World and less regulated in the New World, choices for adjustments include: Chaptalization,Acidification Dilution |
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Chaptalization |
In this process sugar is cautiously added to the must |
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Acidification |
Low acidity can be solved by adding a tartaric acid |
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Diluting |
Raising and lowering the the concentration of sugar can also be done by diluting with water or blending grape juice and concentrate |
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Juice Settling - Debourbage
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It's an optional process done to allow must adjustments to fully integrate, allow sediment to drop leaving less after fermentation, to clean the fermenting vessel, or process additional grapes for the same batch
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Fermentation |
Simply put yeast cells attack sugar molecules
The process of turning the must into wine. For whites, this is often done in stainless steel tanks, but can also be done in oak barrels which downplays fruit flavors while adding a different level of complexity. Malolactic fermentation can also be utilized here optionally, often by way of a starter, as a way to add a different level of complexity. It isn't used for whites where a delicate aroma, crispness, or light body are desired as the bacteria tend to munch on those qualities. ALSO, for whites, the temperature of the fermentation should be maintained around 50F in order to keep the lively qualities the wines intact |
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Inoculation
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The act of intentionally choosing and inoculating the wine with a chosen wine yeast. Oftentimes, a commerical yeast is chosen for specific characteristics as the indigenous winery or grape yeast can often behave erratically
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Yes
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Is it more difficult to prevent fermentation from the beginning than it is to making it start
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Sulpher |
What inorganic element is toxic to yeast
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50-60 degrees farenheit
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During fermentation temp is critical
What temperature should be used in retaining delicate fruit and floral aromas? |
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the yeast will die and fermentation will stop prematurely "stuck fermentation"
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What happens if the temperature during fermentation goes above 100 degrees?
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a strain of lactic bacteria that decomposes the malic acid in the wine and ends up converting it into lactic acid
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Describe malolactic fermentation
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Sulpher |
What can prevent malo |
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Sur lie aging
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What is the process called when the wine is left on the lees
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Lees stirring or batonnage
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What is the process of amplifying the effects of sur lie aging by the sediment being stirred back up into the liquid
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Diacetyl |
What is an ester created by the malo and imparts a buttery aroma |
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Racking |
What is the process called involves simply waiting for the suspended matter to settle to the bottom and then very carefully pouring the wine off, trying not to stir up the lees
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Fining |
What is the time-honored technique in which an anert material that has an affinity for certain particulates is stirred into the wine
geletatin and eggs whites can be used |
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sulpher addition |
after fermentation sulpher can be checked ,additional may be added to decrease the chance of microbial spoilage |
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sterile filtering
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With modern technology, filters can eliminate contaminants as small as bacteria. This is called what
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What is a centrifuge
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A machine that spins the wine to push heavier solids to the side or bottom with a force greater than gravity
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vanilla, oak/wood, toast
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When a wine is barrel aged, what types of characteristics does it bring to the wine
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Tartaric |
Crisp, tart white wines are loaded with what type of acid
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How are white wines cold stabilized
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chilling to around 25 degrees for one to three weeks and then racked off so that this precipitate (tartaric crystals) do not end up in the finished wine
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What 2 major types are different in making white wines and reds?
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pressing comes AFTER fermentation in red wines (it is vice versa in whites)
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What is a way to add more tannin into a red wine when adjusting the must
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leaving stems in the must or adding tannin powder
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What is the most important difference between red and white winemaking
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The need to extract color, tannin, and flavor components (phenolics)
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Maceration |
What is the immersion period called when over time more and more of the red and blue pigments leach out of the skins and into the darkening juice, along with tannins and flavor constituents
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What does a longer maceration period yield
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Longer = highly extracted wines
Shorter = softer, more accessible wines that are often ready for consumption upon release |
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cold soak
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What is the technique called where the must is chilled to keep it from starting to ferment
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What causes a cap to form
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carbon dioxide that is continuously produced during fermentation that forms bubbles that push the solids to the top of the fermentation vessel
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Acetic |
If the cap is allowed to sit on top of the wine, what type of acid may develop, causing the cap to burst
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What are the four most common methods of cap management?
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punching, pumping, overrack, and return rotofermentation
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What temperature may a light, fragrant red ferment at or a robust cab
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light - 60-70 degrees
cab - 85-95 degrees |
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Reds |
Is malolactic fermentation more common in whites or reds
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Why is aging in barrels beneficial for red wines
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the slow infusion of oxygen
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polymerization
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The small amount of oxygen that seeps into the barrels of red wines does not cause the wine to become oxidized but it does help tannin molecules to combine with each other, a process called what?
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reds, whites, and roses
red - after rose - before or after white - before |
Name is pressing if performed before or after fermentation in each of the following:
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botrytis
late harvest dried grapes freezing |
Name some of the methods used to increase the total amount of sugar in grapes or the proportion of sugar in the juice
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When is chaptalization allowed
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only in situations where the grapes are unable to ripen sufficiently
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What types of procedures can a winemaker use to end up with a sweet wine
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Refrigeration
adding sweetness (sugar, concentrate, unfermented juice) fortification (adding distilled spirits) pasteurization adding large amounts of sulfur |
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What process happens in whole, unbroken grapes when there is no oxygen present
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Carbonic maceration or whole berry fermentation
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