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21 Cards in this Set
- Front
- Back
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*What are the effects of whole bunch pressing in white wine production?
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no skin contact
cleanest juice low aromatics low Polyphenols common for sparkling wines. |
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What are the effects of de-stemming and pressing in white wine production?
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most common
higher aromatics higher color |
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What are the effects of de-stemming, crushing, pressing and cold soaking in white wine production?
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light tannin
less acid most varietal flavor raises levels of flavors and color, greater oxidative notes |
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What are the effects of de-stemming, without pressing in white wine production?
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low aromatic profile
low Polyphenols balanced acid/sugar ratio |
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How does oak effect color?
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Deepens color toward golden hues
Increased clarity |
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How does oak effect aroma?
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Loss of primary, fruity aromas Increased earthiness and complexity Added “wood” characteristics; vanillin, coconut.
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How does oak effect texture?
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Better integration of texture
More weight, fuller body Adds creamier body and texture Adds age ability (in general) |
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What flavors do Quercus alba impart to wine?
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American Oak
low phenols high aromatics with more pronounced coconut flavors (methyl- octalactones) |
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What flavors do Quercus petrea impart to wine?
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French/European oak- tighter grained oak with fewer extractable tannins, and higher aromatic potential
volatile phenols such as eugenol (clove) and phenol aldehydes (vanillin) |
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What flavors do Quercus robur impart to wine?
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Eastern European oak – low odor compounds but high extractable polyphenol content.
Seems like they basically add tannins. |
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What are the components of wine?
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Water: 80 to 95%
Alcohol Acids Polyphenols Sugars Carbon Dioxide/CO2 |
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What role does acid play in wine?
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Help in stabilizing color
React with alcohol to form esters (aromas) Uplift aromas and flavors Enhance wine’s ageing potential Help to prevent microbial spoilage |
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What are the sugar levels in wine?
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Dry White Wine - 0.65 % - 0.75 %
Sweet White Wine - 0.70 % - 1.0% Dry Red Wine - 0.60 % - 0.70 % Sweet Red Wine - 0.65 % - 0.90 % Fortified Wines - 0.50 % - 0.60 % |
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What are Phenolic compounds in wine?
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responsible for red wine color are
Anthocyanins – found in pulp cells under the skins of black grapes In red wine (200 to 500 mg/l) |
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What are tannins in wine?
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Large Phenolic compounds determine body and astringency – act as antioxidants and preservatives – precursors to aromatic compounds when wines are aged
1 to 3g/l in reds |
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THE VINEYARD CALENDAR in the Northern Hemisphere
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October - Leaves drop
November - Shoots lignify December - Rest January - Main pruning February - Pruning continues March - First signs of new growth April - Bud burst May/June - Shoot growth,Leaves form, Flowering, Fruit set July - Green harvest August - Veraison September - Harvest |
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De-stemming has what effects on red wine making?
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less astringency
more stable color (increased color/tannin ratio) Less green notes/typically more fruity notes |
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Whole cluster processing has what effect on red wine making?
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decrease of tartaric acid/lowered acidity due to high potassium content from skins and stems
increased green/vegetal tannins lower intensity of color |
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Why use Saccharomyces cerevisiae ?
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Alcohol tolerant - continue to ferment sugars to alcohol even during the latter stages of fermentation when the sugar is low but the alcohol content is high
Are strong and consistent fermenters (even during cold temperatures) Can establish a viable population in an environment of high sugar and high acidity (190-270 grams per liter) They ferment quickly and only stop when all the grape sugars have been utilized Are more tolerant to sulfur dioxide than other yeasts and bacteria They produce wine like aroma and flavor characteristics |
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What influences does oak barrelling have on wine?
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Color:
Longer oak/barrel ageing will lead to more amber/orange less ruby-red color Increased clarity Aroma: Loss of primary, fruity aromas Increased earthiness and complexity Added “wood” characteristics; vanillin, coconut… Texture: better integration of texture, more silkiness with softening/polishing of tannins |
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What's the ideal shape of a tasting glass?
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Tapered rim
Wide bowl Stem Thin rim |
