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28 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Purpose of cold maceration/soaking? |
Extract flavour and colour (not tannins) |
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Red wine fermentation temp range |
20 - 32 degrees |
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What is rack and return? |
Drain fermenting juice into another vessel. Pumped back over the cap |
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What is press wine? |
After maceration free wine is drawn off - remaining mass and skins pressed creating press wine |
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Requirement of grapes for whole bunch fermentation |
Fully ripe grape stems |
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Describe intracellular fermentation |
Whole bunches of grapes in oxygen free vat. Berries crate alcohol in cells without yeast |
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Describe carbonic maceration |
-Whole uncrushed grapes into vat - Fill with co2 (intracellular fermentation) - alcohol level reaches 2% - skins split and release juice - grapes pressed to release juice - yeast complete fermentation off skins |
5 stages |
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Benefits of cm and flavours given? |
Extracts colour and flavour but not tannin Kirsch, banana, bubble gum, cinnamon spice |
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Benefits of cm and flavours given? |
Extracts colour and flavour but not tannin Kirsch, banana, bubble gum, cinnamon spice |
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Describe semi carbonic maceration |
- vats filled with whole bunches (no co2) - grapes at bottom crush and some juice released - ambient yeast ferments juice - fermentation releases co2 - remaining berries undergo carbonic maceration - skins split, release juice - grapes are pressed and yeast off skins completes fermentation |
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Describe whole bunch with crushed fruit fermentation |
- whole bunches submerged but crushed grapes - no oxygen - whole bunches start intercellular fermentation - whole bunches crush during fermentation by pinching down = more ‘carbonic’ characters achieved by more whole bunch at start of fermentation |
3 stages |
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Reasons for blending red wines |
Enhance/balance colour, body, tannin, acidity, flavour |
4 |
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Reasons for blending red wines |
Enhance/balance colour, body, tannin, acidity, flavour |
4 |
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What type of acid is used to raise the acidity in high volume wine? |
Tartaric acid |
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What type of acid is used to raise the acidity in high volume wine? |
Tartaric acid |
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What kind yeast is used for high volume red? |
Commercial yeast |
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What type of acid is used to raise the acidity in high volume wine? |
Tartaric acid |
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What kind yeast is used for high volume red? |
Commercial yeast |
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What temperature range is used to ferment grapes at for HV wines? |
22 - 25 |
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Wines used for carbonic maceration or SC maceration? |
Grenache or basic Beaujolais |
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Processes used for HV red wine? |
- light cap management - macerate small about of wine then blend - CM or SCM - SS vats - 2nd / 3rd fill barrels / oak staves/chips - stabilised, fined and filtered |
6 |
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Processes for premium Cabernet Sauvignon |
- destem and crushed - pre fermentation maceration - ferment between 26-30 degrees - post fermentation maceration - new oak maturation and bottle ageing |
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Processes used for high quality merlot |
2 approaches - 1) late harvest, concentrated ripe fruit flavours, soft tannins, new oaks (new world/south France) 2) early harvest, med alcohol/body, higher acidity, fresh fruit flavours, leafy notes. (Bordeaux style) - destem and crushed - pre fermentation maceration - less rigorous extraction needed than CS - 12-18 months new oak ageing |
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Processes used for high quality merlot |
2 approaches - 1) late harvest, concentrated ripe fruit flavours, soft tannins, new oaks (new world/south France) 2) early harvest, med alcohol/body, higher acidity, fresh fruit flavours, leafy notes. (Bordeaux style) - destem and crushed - pre fermentation maceration - less rigorous extraction needed than CS - 12-18 months new oak ageing |
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3 types of rose making |
- direct pressing - short maceration - blending |
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Processes used for Pinot noir |
- destem and crush - pre fermentation maceration - whole bunch fermentation - fermentation above 30 degrees - 12 - 24 months old oak ageing - bottle age |
6 |
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Techniques used for Syrah |
- cap management - new / old oak - hot climates - harvest grapes earlier / less cap management / whole bunch fermentation - post fermentation maceration |
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Wine processes used for Grenache |
- Destemed and crushed - pre fermentation maceration - whole bunch fermentation - gentle cap management - post fermentation maceration - old oak ageing |
6 |
