Fermentation And Still Wine Production

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The process when the sweet grape juice has been mostly or entirely converted into alcohol

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Fermentation

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Fermentation is completely natural processed performed by:

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Yeast

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Enology means

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Winemaking

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Steps of White Wine Making:

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1. Sorting
2. Crushing and Destemming
3. Pressing-Seperate Solids and liquids
4. Must Adjustments: acid, sugar
5. Juice Settling-debourbage
6. Fermentation
7. Possible malolactic fermentation
8. Racking the lees or Sur lie aging then racking the lees
9. Possible Sulfur Addition
10. Clarification, Racking, Fining, Filtering, or Centrifuge
11. Possible Barrel aging
12. Possible Blending
13. Cold stabilization
14. Bottling

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Free Run

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is typically considered to be juice of the highest quality , rich in sugar and low in tannin

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The cake of dry compressed skins and pips that remains after the final pressing.

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Pomace

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What do they do with the Pomace

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plow it back into the vineyard to improve soil structure or distill it to make marc or grappa

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Which acid is added to increase the acidity of the wine

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tartaric acid

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Chaptalization

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Adding sugar to help raise the Alcohol content

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Some wineries have eliminated the crushing step preferring instead

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Whole-berry or Whole cluster pressing, because with modern presses, neither crushing or destemming is necessary

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Debourbage

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Allowing the juice to settle, let must adjustments full integrate or to wait for the solids to settle out, or just to have time to process more grapes for the same batch

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The smaller molecules that remain after the yeast have split apart the sugar are:

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alcohol
and
carbon dioxide

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Wines are usually fermented in

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stainless-steel tanks, but not always

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What temperatures are best for retaining delicate fruit and floral aromas, which is a key feature in many white wines?

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cool temperatures (50-60) degrees
and it usually takes 2-6 weeks

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Yeast will die and fermentation will stop prematurely at what temperature?

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100

Front 16

What is the most common cause of stuck fermentation?

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Temperatures during fermentation getting to high

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Fermentation continues for how long?

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Several days to several weeks.
Until the sugar is depleted and there is nothing left for the yeast to consume.

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If the alcohol level gets to high, what happens

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the fermentation will stop and residual sugar will be left behind

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Fermenting white wine at cooler temperatures typically results in a more

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Fruity profile

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This conversion can take place simultaneously with the primary fermentation or after the primary fermentation is complete

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Malolactic Fermentation

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When lactic bacteria decomposes malic acid and converts it into lactic acid

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malolactic fermentation

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when this happens, the tart green apple characteristics of malic acid are replaced by the milder and buttery flavors of lactic acid

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Malolactic Fermentation

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Malolactic Acid is avoided for what type of wines:

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white wines that rely on fragrant aromas, light body, and crisp acidity

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yeast cells and other solids, that buoyed up during fermentation, but have dropped to the bottom of the tank

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lees

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French word for lees stirring

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batonnage

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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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Racking

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An inert material that has an affinity for certain particulates is stirred into the wine.

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Fining

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Fining Agents include

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Gelatin
Egg White
Tannin
Bentonite Clay

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straining the wine through a barrier with very fine openings in order to trap any particulates over a certain size

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Filtering

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Spinning the wine to push heavier solids to the side or bottom with a force greater than gravity

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centrifuge

Front 31

What type of white wines might benefit from barrel aging

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heavier, fullier-bodied wines.
The same that might benefit from malolactic fermentation

Front 32

The CO2 that is continously produced during fermentation forms bubbles that push the solids to the top of the fermentation vessel in a fairly dense and compact mass known as the____.

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Cap

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If the cap is allowed to remain on the top the wine access _____may develop or trapped co2 may cause the cap to____

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Acetic Acid

Burst

Front 34

Techniques used to break up the cap and re-integrate the skins into the liquid:

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Punching down
Pumping over
Rack and Return
Rhotofermentation

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Cap Management technique that requires physically pushing the cap down into the juice

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Punching Down

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Cap Management technique that requires pumping juice from the bottom of the tank and spraying it over the top of the cap

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Pumping over

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Cap Management technique that in which the fermenting juice is drained into a separate holding tank before it is returned to the original tank by spraying it over the now sunken cap, resulting in considerably more aeration

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Rack and Return
or
In French, Delestage

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A cap management that uses a specialized fermentation vessel that either rotates on its own or contains an inner paddle that mixes the fermenting must.

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Rotofermentation

Front 39

Red wine fermentation are typically conducted at a higher temperature that those of whites because:

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the more phenolics are extracted

and the light floral and fruit aromas are not as important in reds as they are in whites

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Red Wines are typically fermented at what temperature degrees?

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60-70 degrees for light fragrant wines such as Pinot Noir
or
85-95 degrees for a tannic blockbuster Cabernet

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Main Reason for Oak Aging

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is so the slow infusion of oxygen that seeps through the wood into the wine. It helps tannin molecules to combine with each other.

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A process in which the tannin molecules combine with one another. These tannin molecules feel softer and richer compared to the original, short, hard tannins in the grapes

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polymerization

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Vanilla and toast aromas come from

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Oak Aging

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How long does it take for virtually all of the flavor to be leached out of the wood in oak barrels:

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2 years

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The standard size barrel most winery use is:

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60 gallons or 225 liters

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The two principle sources for oak barrels:

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France and US

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Which Oak is considered more subtle and refined in flavor

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French

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Which Oak is considered more aggressive and less expensive

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France

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Alternatives to Oak Barrels:

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Oak Chips, Planks, or Sawdust can be added in a stainless steel tank

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Alternative to oxidation that the barrels offer is:

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micro-oxygenation

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a controversial procedure that involves bubbling a tiny amount of oxygen into the tank to simulate the oxidation caused by barrel aging

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micro-oxygenation

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The steps of Red Wine Making:

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1. Sorting
2. Crushing and Destemming, not skipped
3. Must adjustments if needed or desired
4. Maceration-Cold Soak-Optional
5. Fermentation
6. Extended Maceration-Optional-Maceration can be stopped at any point during or after fermentation
7. Malolactic Fermentation-done at point from the beginning of the fermentation until the barrel aging
8.Racking-Free Run Juice and Phenolics are racked off before Pressing
9. Pressing-This can occur during or after Fermentation
10. Clarification-if desired, fining, filtering, racking
11. Oak Aging
12. Blending-could occur before oak aging
13. bottling

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Differences between Red, White, Rose:
Crushing

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White Wines-Optional
Red Wines-Standard
Rose Wines-Standard

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Difference between Red, White, Rose:
Pressing

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White -before Fermentation
Red - After Fermentation
Rose-before or during fermentation

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Difference between Red, White, Rose:
Skin contact and maceration

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White-usually avoided
Red-necessary
Rose-minimal

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Difference between Red, White, Rose:
Fermentation

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White-usually low temperatures and slow
Red-usually high temperatures and fast
Rose-usually low temperatures and slow

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Difference between Red, White, Rose:
Malolactic Fermentation

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White-not common except in chardonnay and similar wines
Red-Standard except for light-bodied reds
Rose-Usually Avoided

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Difference between Red, White, Rose:
Oak Aging

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White-not common except for chardonnay and similar wines
Red-Standard except for for light bodied reds
Rose-Rare

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Rose wine should always be:

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Fruity and Fresh with medium to high acidity

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Rosado

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Spanish term for Rose'

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Rosato

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Italian Term for Rose'

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Weissherbst

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German term for Rose'

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A view that terroir is paramount and that grape growers and winemakers should strive to have the grapes and wine express Nature's qualities as closely as possible

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Old World View

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A view that agrees that terrior is important, but believes that grapes are simply raw materials to be molded into a desired form by human artistry and technology

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New World View

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The Winemaker's activities are most intense in the period:

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just before harvest through the end of the last tank's fermentation

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This infects grapes. It causes water to evaporate from the berries, thereby raising the concentration of sugar. Noble Rot

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Botrytis

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This adds a honeysuckle flavor. It often occurs in Sauternes and Loire Valley. Two grapes that have a special affinity for this due to their thin skins are:

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Semillon
and
Chenin Blanc

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What happens to the grapes when growers perform a Late Harvest?

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Growers wait beyond the optimum ripeness before picking.
The berries continue to gain sugar as long as there are green leaves, but they lose water and acidity.

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Late harvest is best in what environments with what type of grapes?

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Cool Climates
Grapes with natural high acidity such as chenin blanc and Riesling

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What happens to the grapes that are dried?

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The grapes are allowed to dry out, becoming raisined.
They lose water, but retain the sugar.
This creates a dry, high-alcohol or sometimes a sweet wine.

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What happens when the grapes are frozen/Ice Wine

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Once they are frozen on the vine, they are harvested and pressed immediately. The water in the grapes ends up being left behind as ice.

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allowed only in situations where the grapes are unable to ripen sufficiently, and then only the degree necessary to bring the alcohol up to a minimum standard.

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Chaptalization

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Whole-berry Fermentation. This involves an enzymatic fermentation that requires neither yeast nor bacteria. It will happen in whole, unbroken grapes when there is no oxygen present. Enzymes in the grape itself wind up breaking down the grape sugars and creating alcohol within the berries. The fruit is then pressed, and any remaining sugar is converted by a normal alcoholic fermentation

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Carbonic Maceration

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The primary method used to make Beaujolais Nouveau

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Carbonic Maceration

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Carbonic Maceration gives wine what kind of aromas

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Tropical Fruit aroma

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Carbonic can be used to

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Soften harsh tannins and other phenolics

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Organic Wine has to have what % of organic grapes?

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95%

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The most significant restriction by the NOP on Organic wines?

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They do not allow the use of Sulfur

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Biodynamic Wines are less regulated and allow the use of :

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Sulfur to a minimum.

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Kosher Wine

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Must be made from male orthodox jews and can not use animal based products

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Madeira's, fortified during fermentation Grapes are:

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Malvasia
Boal
Tinta
Negra Mole

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Maderia, fortified after Fermentation grapes are:

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Verdelho
Sercial

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Port's are fortified when:

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during fermentation

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Sherry's are fortified when:

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after fermentation

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Sherry Grapes:

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Palomino
Pedro Ximenez
Moscatel

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Port Grapes

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Touriga Nacional
Touriga Franca
Tinta Roriz
Tinta Barroca
Tinta Cao
Other

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Pressing for Port is done when:

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After Fortification

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Pressing for Sherry is done when

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Before Fermentation
then they are Fortified

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Pressing for Madeira's made from Malvasia, Boal, Tinta, Negra Mole is done when:

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After Fortification

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Pressing for Madeira made from Verdelho and Sercial is done when:

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Before Fermentation

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Solera Aging is Practiced in what styles of Fortified wines:

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Sherry
and Occasionally in Madeira, but it is not practiced in Ports

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Heated Aging is practiced in what style of fortified wines:

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Maderias

Not in Ports or Sherrys

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Fortified Wines that have an alcohol level between 18-20%

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Ports and
Oloroso Sherrys

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Fortified Wines that have an alcohol level between 15-16%

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Fino Sherrys

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Fortified Wines that have an alcohol level between 19-20%

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Madeiras

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Typical Residual Sugar in a Port

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8-12%

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Typical Residual Sugar Sherry

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<1-12%

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Maderia with Residual Sugar of 5-15% is what?

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Made from grapes of Malvasia, Boal, Tinta Negra Mole

Fortified during fermentation

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Maderia with Residual sugar of <1-5% is what

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Made from grapes of Verdelho and Sercial

Fortified after fermentation