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9 Cards in this Set
- Front
- Back
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State three advantages to adding sulfur dioxide to white wine must after the pressing.
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Sulfur dioxide acts as an antioxidant, kills all harmful bacteria, and stuns the poor yeast, allowing time for the good yeasts to develop.
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Why might one conclude that adding sulfur dioxide to red wine must pointless?
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Sulfur dioxide is incapable of controlling all of the various micro-organisms in the skins. Furthermore, due to the makeup of the organisms present in the skins, the sulfur dioxide actually binds to the must and it is rendered useless.
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Despite its claimed uselessness in terms of preventing oxidation or bacterial growth, why is sulfur dioxide still added to red wine must?
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In a process not completely understood, it seems that the presence of SO2 aids in the extraction of polyphenols from the skins.
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Why is there an inherent danger in attempting pure post-pressing clarification in white and rose wines?
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Some of the microscopic solid matter attracts amino acids, vitamins, and minerals. All of these substances are nutritious to yeasts and if they are removed, the fermentation may have difficulty commencing.
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Define 'settling' or 'debourbage'
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Settling is where the must is allowed to stand between 12-24 hours so the solid particles can sink to the bottom of the vat.
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At what temperature does 'settling' or 'debourbage' take place and why?
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Settling will take place at approximately 15C. This is to slow the activity of yeast, bacteria, and oxidation.
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Post-pressing, some wineries will employ centrifuging to clarify their white or rose wines. Explain this process.
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A rotating conical drum will spin at very high speeds to separate the liquids from the solids.
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Post-pressing, some wineries will employ the technique of flotation to clarify their wines. Explain this process.
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Small bubbles of nitrogen will be pumped up through the must that will catch solid particles that can be skimmed from the surface.
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How would one alter the clarifying technique of flotation to include a dual purpose of hyperoxidation as well?
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Instead of pumping nitrogen through the pressed wine, pump air through. The ability to grasp solid particles for skimming still remains.
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