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248 Cards in this Set
- Front
- Back
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Vine species used for fuits |
Vitis Vinifera
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Vine species used for rootstock
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Vitis riparia, Vitis Rupestris, Vitis Berlandieri
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Shoots are
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the new growth a vine produces each year
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Leaves are
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the plants engine. responsible for photosynthesis
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glucose produced through photosynthesis helps to:
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Form the plant's structure (through larger carbohydrates). Give the plant energy trapped in the glucose. glucose is also concentrated in the fruit which encourages animals needed to propagate the seeds
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Tendrils
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support the vine by gripping things like a trellis wire.
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What do flowers do for the vine
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Flowers are the vines reproductive organ. once pollinated they turn into berries
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Inflorescences are
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bunches of flowers that will become bunches of grapes.
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A bud is
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in-between the leave and the shoot. embryonic shoot. will form the shoot the following year.
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2 types of One year old wood
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1) Cane- long with 8-15 buds. 2)Spur- short w/ 2-3 buds.
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Cordons are
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The trunk and the arms of a vine (permanent wood)
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What is stored in the permanent wood during winter
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Carbs. These will provide energy for the vine before leaves can grow. *This is important in areas with cool and slow to start growing seasons.
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how many varieties of V. vinifera exist?
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5000-10000
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How do grape varieties differ
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colour, composition, and flavour. They also have different ripening patterns. They have different resistance to pests and disease.
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Cutting vs. Layering
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BOTH ARE FORMS OF REPRODUCING A VARIETY. A cutting is when a shoot is cut from a vine and replanted. Layering occurs when a shoot is buried underground until it grows roots, then it is cut from the original plant.
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Clonal selection is
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Choosing a single plant in the vineyard to clone, therefore limiting mutation. *became popular in the 1950s* *can make a vineyard susceptible to certain diseases*
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Crossings are
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new varieties with which both parents were V. vinifera
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Hybrids are
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new varieties with parent vines of different species.
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Phylloxera
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A pest that attacks the roots of a vine leaving it susceptible to fungal and bacterial infections. this leaves the plant weak and after a few years it dies completely.
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Downy and Powdery mildew can be controlled with
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Chemical sprays
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How do american vines counteract phylloxera
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the roots fill its mouth with a sticky sap
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Places where phylloxera didn't hit
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CHILE!!!! some parts of Argentina and S. Australia
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The modern form of grafting
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Bench-grafting, a diameter of one vine is spliced with a contrasting diameter on another vine and stored in a warm humid area to heal. These can be planted right away or stored in a fridge for up to a year
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Head-grafting
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allows a grower to switch varieties very quickly on established roots. takes around three years to produce fruit.
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Chardonnay grape's profile
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Can grow almost anywhere. In cool climate: Steely, medium to light body, high acid, apple, pear, and green plum. Moderate/hot climate: more citrus, melon and peach. Hot climate: Exotic flavors (banana, mango, fig). Very hot climate:full body, high alcohol, low acid. Chard is non aromatic.
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Sauvignon Blanc grape's profile
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In cool-moderate climates w/ poor soil: high acidity and classic green, herbaceous flavors (green pepper, grass or nettles) joined by fruitiness (passionfruit or elderflower). In warm-hot regions: less aromatic character w/ hints of peach and grapefruit. Oak is sometimes used (ex. Fumeé blanc). *most are best consumed young and fruity, but some will age into vegetal flavors of asparagus and peas*
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Riesling grape's profile
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Late ripening but hard = ideal for late harvest. cool climate: fresh grape and apple, often balancing high acidity w/ some sweetness. warm climate: more citrus and peach. *only botrytis effected grapes will receive oak aging*
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Pinot Gris/Grigio grape's profile
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Pinot Gris: Full bodied and spicy. tend to be rich textured and oily. High alc, w/ moderate to low acidity. Ripe exotic fruits (banana, melon, and mango) *some dry wines can exhibit botrytis aroma. Pinot Grigio: harvested early to retain acidity and prevent to much fruitiness. Wines are light and fairly neutral w/ medium acidity.
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Viognier grape's profile
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requires warm-Hot climate to ripen. tendency to give low yields. rapidly builds high sugar before its delicate peach, pear and violet aromas can develop, resulting in unbalanced high alcohol wines. Barrel fermentation is sometimes used, but air contact can damage delicate fruitiness. BEST EXAMPLES ARE FROM CONDRIEU, N. Rhone.
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Muscat grape's profile
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*A family of varieties*, all require dry warm conditions. All have intense grapey flavour. Often sparkling or fortified. |
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Pinot Noir grape's profile
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tight bunches of small berries, w/ very sweet juice. When youthful: raspberry, strawberry, or red cherry. soft light tannin rarely deep in colour. with age: vegetal, and farmyard aromas.
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Cabernet Sauvignon grape's profile
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Buds late, reducing the chance of frost in the spring. loose bunches, w/ thick skin, high skin:Pulp rati. low yields, full body, high-acid, tannic. hot climate: Freshly picked blackcurrants. Cooler regions: green capiscum, mint and cedarwood. Warm climate: black cherry and black olive.
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Merlot grape's profile
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soft round tanins. harvested late to encourage the most purple colour. blackberry and plum. rich, full body w/ high alcohol. if harvested early: medium body, red fruits (raspberry, fresh strawberry) and sometimes vegetal leafy aromas. sometimes oaked
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Syrah/shiraz grape's profile
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Deep in color, black fruit and spice aroma. will not ripen in cool climates. Moderate/warm climates: high tannin, blackberry, black pepper, and mint. Hot climate: full body, soft tannin, earthy, liquorice, anise.
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Grenache/Garnacha grape's profile
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Needs hot climate, can withstand drought. sweet, thin skinned grape. high alc, full bodied, soft tannins. unless made from low yield old vines, the wine is pale in color and OXIDIZE easily. red fruit (strawberry, raspberry), white pepper. with age: leather, tar and toffee. often oaked.
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Sangiovese grape's profile
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non-aromatic, high acid, sour red cherry fruit. sometimes has astringent tannins and earth dusty aroma like tea leaves.
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Tempranillo grape's profile
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ripens early and grows best in chalky soils. lacks distinct aromas therefore is blended and aged in oak. ripe strawberry or plum.
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What contributes the most to Chardonnay's flavour
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The vineyard and winemaking techniques
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MLF in chardonnay does what
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softens fruit flavor and acidity while adding flavors of butter and hazelnut.
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Distinct fruit flavour in Australian riesling
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Lime
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Where is Welshriesling grown
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AUSTRIA, Hungary, and Bulgaria. AKA Laski Rizling in slovania, croatia, and serbia / Olasz Rizling in Hungary
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Pinot grigio in Germany is called
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Rülander or Grauburgunder, but is often labelled Pinot Grigio and made in the italian style.
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Muscat Blanc à Petits Grains grape profile
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Aristocrat of Muscat family. Gives the most complex, full spectrum of aromatic notes. Unaged wines are full of grape, peach, rose, and citrum aromas. Those that are oxidised in oak become very dark and develope aromas of raisins, fruit cake, toffee, and coffee. *USED IN ASTI, VINS DOUX NATURELS, and a version is used in RUTHERGLEN MUSCAT*
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Muscat of Alexandria grape profile
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Less aromatic varietal, simple grape smell. used in VDN, Spanish Moscatels and a part of some medium-dry wines in California, Australia, and South Africa
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Muscat Ottonel grape profile
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attractively perfumed dry wines in Alsace and central Europe. With exception of oak aged sweet wines these are drank youthful, fruity and fresh.
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Australian Cab sauv can exhibit aromas of
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mint, eucalyptus or menthol.
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Factors affecting Climate
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temperature, sunlight, and rainfall
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lowest temperature for a vine to function
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10C
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Highest temperature for a vine to function
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22C
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Ideal vine temperature
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16-21C
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How does cooler temperatures affect grape growth
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bud burst occurs later, grapes can fail to fully ripen, flowering and fruit-set can be disrupted, resulting in reduced yields. during ripening: retain more acid and accumulate less sugar. Black grapes: may not reach physiological ripeness, producing overly astringent and herbaceous wines.
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How can hot temperatures affect grape growing
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earlier budburst --> longer growing season-->early ripening-->too little acidity, ripening of tannins and development of flavour.
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Most black grapes will struggle to grow in cool climates
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true....they require warmer temperatures to develop full flavour, colour and tannin.
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Factors affecting annual temperature
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Latitude (between 30-50 degrees N or S), Altitude (-.6C for every 100 meters), Ocean currents (can either warm or cool), Fog (can cool), soil (dark or high stone and rock content: absor and re-radiate sun's heat. High water content: require more energy to heat up and conduct more heat from the vine, possibly delaying budburst), Aspect (Northern hemisphere: southwards facing slopes; Southern hemisphere: Northward facing slopes)
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What is continentality
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The difference between winter temperatures and summer temperatures. This is determined by closeness to large bodies of water
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factors affecting diurnal range
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small bodies of water, cloud cover (clouds offer a blanket for insulating heat),
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Why is diurnal range important
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cool nights can:allow vines to rest--> lengthen the growing season --> slow the loss of volatile fruit aromas. Warm night: faster ripening--> more sugar in grapes .*wines from regions w/ high diurnal range tend to be fresher and more aromatic; wines with low diurnal range are more full bodied.
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Temperature hazards for a vine
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Winter freeze (if temperatures drop below -20C the vine can die), Spring frost (if ground temperatures drop below 0C the moisture on the surface can freeze and kill budburst or shoots), Mild winters (the vine will not get proper rest if the winter is not cold enough; it may fall out of its natural cycle), High summer temperatures (can alter the style of the wine tyhrough over ripening....also requires more water, which can be problematic where it is not widely available)
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Methods of preventing spring frost
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Burners (smudge pots are burners that produce smoke), wind machines (large fans that draw warmer air from above), sprinklers (when the water freezes on the vine it produces latent heat energy to protect it), vineyard design (planting away from the bottom of slopes or valleys, high trained vines also help.)
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Factors affecting sunlight
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Seas and lakes (vineyards closer to water experience more cloud cover. Sometimes water reflects sunlight), Latitude (day length is longer the furter a vineyard is from the equator), aspect (vineyards facing the equator recieve more sunlight.) *Cannopy management is an important viticultural practise as well*
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Too much sun can
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cause sunburn that leads to bitter flavors in the grap skins
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What is transpiration
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When vines access water through the roots and bring it to the leaves.
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Water is important for
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regulating vine temperatures, photosynthesis (gives rigidity to shoots and leaves). *Not as important in fruit development
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Hazards of precipitation
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flowering and fruitset can be disrupted by heavy rain, disrupting the amount of grapes formed. Damp conditions after rainfall can cause rot. heavy rain before the harvest can make grapes swell, diluting the flavours and sugars.
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Types of irrigation
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*PRECIPITATION IS ALWAYS BETTER*.... Drip irrigation (most advanced, computer controlled to ensure each vine get optimal water), Sprinklers (cheaper, wasteful, and cause damp conditions *also used against frost*), flood irrigation (cheap, only works in flat or gently sloping vineyards w/ access to water).
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Cool climates
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Average growing season temp of 16.5C or lower
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Moderate Climates
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Average growing season temp of 16.5-18.5C
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Warm climate
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Average growing season temp of 18.5-21C
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Hot climate
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Average growing season temp of 21C or higher
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Continental climates
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High continentality, low rainfall (dry summers), can be cool moderate warm or hot, usually very sunny
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Maritime climate
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low to medium continentality, even medium to high rainfall, usually cool or moderate, usually cloudy
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Mediterranean climate
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Low to medium continentality, usually low to medium rainfall mostly in the winter, moderate or warm, usually sunny (unless their are local effects like fog)
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Sand particles in soil
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are the largest and relatively poor at holding water and plant nutrients
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Clay particles in soil
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are the smallest and have the best ability to hold water and plant nutrients.
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The best soils are made up of
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a mixture of particle sizes
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Humus
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is made up of decomposing plant and animal materials and are excellent at retaining plant nutrients and moisture.
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THe ideal soil is
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low in nutrients but able to store enough water for the vine.
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Soil is composed of
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rock fragments (particles), humus, and plant nutrients`
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When is water retention important in soil
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In the early part of the season to support growth….ideally decreasing after véraison inducing mild water stress that promotes ripening.
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Most important plant nutrients in soil
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nitrogen, phosphorus, and potassium
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Chlorosis is
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a symptom linked to nutritional deficiencies in a vine. the most common cause is a deficiency in iron in the soil. Leaves turn yellow because of reduced chlorophyl which can impede photosynthesis and diminish yields.
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Alluvial soil
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a combination of clay, silt, sand, and gravel. formed over a long period from successive layers of mineral deposits left by bodies of water
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Calcareous soil
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Composed of calcium carbonate and significant levels of limestone and seashell fossils
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Chalky soil
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soft type of limestone composed mostly of seashell fossils
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Clay soil
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a mineral-rich soil of small particles that retain water
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Granite soil
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a hard, granular rock rich in crystal content, especially quartz
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Gravel soil
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composed of separate pebbles or rocks
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Jory soil
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volcanic soil composed of primarily of basalt, a gray-black, fine-grained volcanic rock. the soil is relatively solid and dense.
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Loam soil
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composed of sand, silt, and clay. the soil is crumbly and has better drainage then clay.
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Marl soil
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composed of clay, calcium carbonate, magnesium carbonate, and seashell fossils. The soil is crumbly.
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Sandstone soil
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sedimentary rock composed of sand, princippally quartz. The rock is bound together with minerals, feldspar, mica, and stone fragements by time and pressure.
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Schist soil
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Metamorphic, rocky soil derived from clay and mud, first forming shale and slate, but over time becoming mineral rich soil that can easily break and shatter.
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Shale soil
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The most common sedimentary rock, shale is formed from clay and mud and can break easily, forming sharp chips of rock. Shale exposed to heat and pressure over time becomes slate
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Slate soil
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a rocky soil that retains moisture and heat.
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Volcanic soil
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Rock produced over time from pressurized, hardened volcanic ash.
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Factors influencing site selection
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Environmental factors, business considerations, and grape variety
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# of years before a new planting will yield fruit
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Usually 3
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Most vines are replaced after
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30-50 years….the vines fruit yield decreases with time, and a balance between quantity and quality is crucial to the success of the winery.
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How are weeds prevented in new vineyards
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by laying down suitable mulch on the land
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How are new vineyards protected from animals
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sheathing the vines with individual plastic sleeves
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Methods of encouraging numbers of riper fruit
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selecting appropriate planting density, pruning and trellising.
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Methods of controlling the quality and ripeness of a grape
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training and canopy management
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Trellis is
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The permanent structure of stakes and wires that are present in a vineyard. can vary from near nothing to complex multi-wire systems.
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Training is
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The vine's permanent wood and canes are trained to follow the trellis system that has been established. If no trellis the vines will grow unsupported
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Pruning is
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This is the removal of unwanted leaves, canes, and permanent wood either in the winter or during the growing season.
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The two main types of winter pruning
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Replacement cane pruning (guyot), and spur training
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replacement cane pruning is
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when one or more canes is retained (single guyot or double guyot) and the remaining canes are trained horizontally. not easy, and requires large skilled workforce
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Spur training is
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when a large number of two or three bud spurs are retained. these are either distributed along a permanent cordon trained horizontally. these vines can be mechanically pruned leading to significant cost saving. less susceptible to frost damage.
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Summer pruning involves
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trimming the canopy or leaf stripping
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leaf stripping is
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removing leaves from a vine to ensure optimal sun exposure for grapes
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types of training and trellising systems
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Bush trained (Gobelet), VSP (verticle shoot positioning), and big vines
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Bush trained vines are
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untrellised….permanent wood consists of a vertical stump which is trained to distribute spurs around the head of the vine. practical in hot, dry, sunny regions. not suitable for mechanical harvest
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Bust trained vines are not suitable for cool or wet regions because
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The shade can impede grape ripening, and the lack of airflow can limit evaporation and promote disease
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What is done to bush trained vines in beaujolais
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the shoots of bush trained vines are tied together at the tips which exposes bunches to air and sunlight
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VSP is
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Vertical shoot positioning, the most common training system. may use replacement-cane or cordon-spur pruning. a single canopy of shoots that are trained upwards. may be low or high trained. most suitable for places where vines are planted in high density
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low trained vines
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can receive heat retained in the earth
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High trained vines
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can prevent frost on the earths floor.
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Big vines training is
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where vines are planted to lower densities. some use VSP but split the canopy vertically. some run parallel. Ideal for machine harvesting. REQUIRE ALOT OF PERMANENT WOOD this is used in places where high density planting is not enough to reduce vigour.
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A vines vigour is
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measured by the number and size of shoots and leaves it grows in a season.
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A vine will grow vigorously when it receives
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ample nutrients, water, sunlight and heat
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when a vines inputs are decreased
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it becomes stressed, and fears dying so it focuses its energy on producing fruit.
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A vines inputs
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Water, heat, nutrients, sunlight
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High vine input=
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High resource per bud= high viour= vine has resources to fully ripen relatively high yields of a good quality……also higher sugar pruduction (fewer leaves needed to create a fixed amount of sugar)
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Low vine input=
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low resources per bud= low vigour= vine only has sufficient resources to ripen relatively low yields to a good quality. low sugar production
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Factors that can be used to manage vigour
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Planting density(higher density means vines are fighting for inputs) , cover crops, number of buds per vine, and rootstocks.
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High density planting
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5000-10000 vines per hectare
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Yields are measured in
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weight…..tonnes of grapes per hectare, or volume…. hectolitres per hectare.
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Methods of reducing yield
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green harvest
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green harvest is
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removing unripened grapes from the vine just after véraison to limit yields……a risky practice that can stimulate the remaining grapes to grow in size, retaining the original yield and diluting the flavours.
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Yields in cool, frequently cloudy, low-nutrient sites
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should be low because low inputs limit vigour and capacity to fully ripen grapes
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Nematodes are
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miscroscopic worms that attach roots. drip irrigation has led to an increase in nematodes. prevention is the best medicine.
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What are the main non-systematic diseases
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Downy mildew, powdery mildew, grey rot, and noble rot.
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Downy mildew is
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a non-systematic disease that attacks the green parts of vines, especially young leaves. thrives in warm, huid conitions. traditionally treated with bordeaux mixture, a copper based spray.
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Powdery mildew is
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A non-systematic disease that can affect bud development and shoot growth, and when it appears on grapes it can cause them to split. likes warm, shady conditions. traditionally treated with sulphur based spray
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A non-systematic diesease is
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due to an ambient population of spores in the vineyard. they attack the vine some years, but do not permanently infect it.
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Grey rot is
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a non-systematic disease that attacks immature berries. likes damp or humid conditions.
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How often must vines be sprayed to prevent fungal disease
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In maritime climates: 8-12 times a season, in drier climates: no more then four. all spraying stops before harvest to limit chemicals from making it into the wine.
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Noble rot is
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caused by the same fungus as Grey rot. In order to develop, the fungus must have its appearance delayed until grapes are fully ripened.
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The fungus present in Noble Rot
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Botrytis cinerea
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Ideal conditions for noble rot
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humid misty mornings and warm sunny days. if conditions are too wet, fungus will spread too rapidly and cause Grey Rot. if it is too dry the fungus wont develop at all.
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Systematic disease are
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Diseases that permanently infect the vine, and cannot be cured.
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The most important systematic diseases are
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Fanleaf virus and Leafroll virus, which both cause distorted growth of the leaf and can reduce yields by up to 50%.
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Pierce's disease is
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a systematic disease spread by small insects called sharpshooters. vine will die in five years…no cure.
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Eutypa dieback is
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a systematic fungal disease which attacks and damages the permanent wood.
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Integrated pest management is
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use chemicals only when neccesary, predator populations may be introduced to prevent vineyard pests.
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Organic viticulture means
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synthetic chemical are avoided entirely.
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Biodynamic viticulture is
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a version of organic viticulture. Vineyards use homeopathic remedies to ward off and treat vineyard diseases and pests.
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ideally, harvest begins
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when the grower and winemaker believe the grapes have an ideal balance between sugar ripeness and physiological ripeness.
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Time of harvest depends on
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Varietal and vineyard conditions
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Advantage of machine harvesting
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Speed (may be essential if the vintage has bad weather during harvest). Machines can work overnight, allowing for cool grapes to be delivered to the winery.
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MOG is
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matter other than grapes….. this is shaken from the vine during machine harvesting
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The Vineyard Cycle
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Budburst--->Shoot and leaf growth--> Flowering and fruitset----> Véraison and berry ripening---> Harvest---> winter dormancy
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What is budburst?
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March-april in the north, September-october in the south. In spring, when average air temperature is above 10C the buds swell and burst growing into new shoots. earth is taken away from the graft union. spaying against fungal diseases begins
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What is shoot and leaf growth
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march-august in North, Sep-March in south. Shoots grow rapidly until vine flowers. initially fuelled through vine's carbohydrate reserves but as leaves mature they support growth through photosynthesis. Shoot growth continues throughout growing season.
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Flowering and fruitset is
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May-jun in north, nov-dec in south. During flowering vines need at least 15C, plenty of sunlight, and little to no rain or pollination will be disrupted. Fruitset begins when flowers begin to turn to grapes.
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Coulure
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If more flowers then normal fail to fertilize
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Millerandage
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When development of the berry is disrupted and it develops without seeds. **sometimes desirable for its sweetness**
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Véraison and berry ripening
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Jul-Sep in north, Jan-Mar in South. Vérasion is the point at which a grape starts to ripen. it is signalled by a change in colour of the grape skins (from green). Black grapes turn red, then purple. White grapes turn translucent and golden. between Véraison and harvest berries swell and fill w/ water, sugars made in the leaves are brought to the fruit (sugar levels rise and acid levels drop).
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Harvest is
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Sep-oct in north, Mar-apr in south. Conditions should be dry. Spraying must finish sufficiently early.
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Winter dormancy is
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Dec-Mar in north, Jul-Sep in south. Shoots become woody and the vine stores its carbs in the roots. leaves fall and vine becomes dormant until next spring.Earth may be piled up around the graft union to protect the vine from winter freeze. Winter pruning takes place.
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What is oxidation
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When oxygen, a highly reactive gas, combines with other molecules changing their characteristics…..this can occur to grape juice as soon as the grapes are picked
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ways of preventing oxidation
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Antioxidants (sulphur dioxide), picking grapes at night (at lower temperatures chemical reactions occur more slowly), flushing airtight winery equipment with other gases (CO2 or N).
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What is anaerobic winemaking
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Winemaking with little to no oxygen contact, developed in the new world. Some argue that oxygen contact add complexity to a wine.
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Smaller oak barrels allow _____________ oxidation
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more……because they have a larger surface area of wood to wine.
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Wines are rarely kept in barriques for more than
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2 years
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deliberate oxidation adds what to wine
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Depth and complexity in the form of earthy and savoury flavours. Also, softens tannins in red wines and makes the colour more stable.
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Role of SO2 (Sulfur dioxide) in the winery
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Antioxidant and antiseptic.
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High levels of SO2 can make wines seem
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harsh and lacking fruit
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Powder form of SO2
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Potassium Metabisulfite
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SO2's antioxidant effects
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free SO2 readily react with oxygen before it can harm the wine. It also bonds with oxidation byproduct including aldehyde. Once it has bonded it is no longer free SO2 so levels must be monitored throughout maturation.
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SO2's antiseptic effects
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SO2 is toxic to many yeasts and bacterias that are harmful to winemaking. It is traditionally used to sterilize equipment before and after use.
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Oak's primary function in winemaking
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It adds tannins, adding to the structure of red and white wines, increasing the textural complexity. Oak also adds toast, vanilla, and smokey aromas to a wine.
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Species of European oak
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Quercus petraea and Quercus robur…..gives off toast and vanilla flavours with fine-grained tannins
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Species of American oak
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Quercus alba…..gives off sweet vanilla and coconut flavors.
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Why is European oak more expensive then american oak
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The production process requires splitting the oak into staves rather then sawing it in america…..it is more wasteful. Euro oak is more porous so sawing it would make leaky barrels.
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Charring is also referred to as
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level of toasting
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A barrique is
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a 225 L barrel most common in Bordeaux for maturing red wines…..roughly 300 bottles
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a pièce is
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a 228 L barrel most common in Burgundy for fermenting and maturing white wines…..roughly 300 bottles
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what effect does barrel fermentation have
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particularly in whites, wines generally have more subtle and integrated oak flavours than ones transferred into oak post-fermentation
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LArge oak barrels do what to wine
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impart little oak flavour, allow for slow oxidation……most commonly used in Europe for maturation.
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Oak aging can be simulated by
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adding oak chips or staves and adding small controlled amounts of oxygen bubbles into the wine.
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Inert winery vessels
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do not impart flavours into the wine
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Benefits of Steel fermenters
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Easy to clean, temperature control, oak can be inserted to mimic barrel aging.
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Concrete vessels are
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lined with epoxy or glass, hard to clean, expensive to install, but good at maintaining temperatures
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What constitutes pulp
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Water, sugar, acid (tartaric and malic)
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Skins contain
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Colour, tannin and flavouring compounds that give wines their varietal character.
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the Stalk contains
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Tannins that can only be used if hand harvested
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what do Tannins do
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Give red wines texture and structure to help a wine age. during fermentation tannins combine with the colour compounds and oxygen, creating more stable colour (colour in low tannin reds can fade quickly).
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Pips contain
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Bitter oils
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the bloom is
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the waxy surface that covers the skins of grapes and contains yeast.
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steps of Grape processing
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Grape reception, destemming and crushing, pressing,
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Parts of a grape
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pulp, skin, pips and stems, bloom
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What is grape reception
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the 1st step in grape processing….when grapes arrive at the winery….if grapes are not treated they recieve some SO2, in high quality wineries grapes are checked on a sorting table
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Destemming is
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the 2nd step in grape processing…optional, most winemakers choose to remove stems. this is done in machines that also crush the grapes.
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Crushing is
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the 2nd step in grape processing…optional, crushing breaks the skins of grapes releasing juice called "free run". crusher must be delicate so i does not release bitter oils in pips of grape.
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Free run juice
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is gained through crushing grapes alone, not pressing (must)
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Pressing is
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separating the solids from the liquids in a wine. In white : before fermentation, in red: after.
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Juice made through pressing is called
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must
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all traditional grape presses were
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vertical
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Benefit of a horizontal press
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more accurate control of pressure…..the most advanced models use rubber tubes to control large areas of pressure.
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Type of winemaking adjustments
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Sugar and alcohol, Acid, and tannin
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Types of winemaking adjustments to sugar and alcohol
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Must enrichment (adding grape must before or after fermentation), chapitalization (adding another sugar other than grape sugar to the must), removing water (through reverse osmosis). it is very hard to remove sugar, but alcohol can be removed through reverse osmosis.
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Types of acid adjustments in winemaking
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De-acidification (adding calcium carbonate and calcium tarate-malate which reduce malic and tartaric acid), acidification (adding tartaric acid in powder form).
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Types of tannin adjustments in winemaking
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Tannin powder or wood staves in the fermentation vat. Using the stems in fermentation…as a last option. Removing some of the juice and making a rosé. excess tannins are avoided by avoiding vigorous extraction into the wine.
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Two types of fermentation in wine
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Alcoholic fermentation, malolactic fermentation
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Alcoholic fermentation creates
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alcohol, heat, and flavor.
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lowest and highest fermentation temperature
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5C - 35/38C
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most yeast will die at what alcohol %
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15
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The winemaker can stop fermentation by
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Killing the yeast with: SO2, fortification (above 15%), or by chilling the must and filtering the yeast out.
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The most important yeast species for wine
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Saccharomyces cerevisiae
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Why are reds fermented at higher temperatures
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higher temps are associated with more savoury aromas and are necessary for the extraction of colour and tannins.
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MLF
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Malolactic fermentation…..occurs after alcoholic fermentation has taken place. Carried out by lactic bacteria. all reds undergo it. it can be avoided with cold temps, SO2 or by filtering out the bacteria.
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Thermo-vinification pre-fermentation extraction
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Grape skins are macerated at low or hot temperatures before fermentation to extract more colour and tannins.
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Red wine fermentation temperature
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30-32
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What is the cap in winemaking
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when red wine grapes float up to the top of a fermenter, limiting extraction of colours and tannins
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methods of cap manipulation
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Pumping over (kind of like a juice water fountain), Punching down (with hands or paddles traditionally), Rack and return (vessel is emptied and juice is sprayed back over the cap), rotary fermenters (modern, rotating horizontal tanks).
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When will skins be macerated post fermentation
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when a wine requires more tannin to age, or when producing a higher strength wine for blending
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What is carbonic maceration
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whole bunches of grapes and stems are placed in vats filled with CO2. the grapes then produce alcohol and CO2 due to the lack of oxygen it requires to properly function. once the grapes burst they are pressed and normal fermentation takes course with yeast. THIS PROCESS EXTRACT COLOUR BUT NOT TANNIN
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Semi-carbonic maceration
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instead of filling the vat with CO2 the winemaker uses the CO2 created by fermentation at the bottom of the vat when grapes are crushed under pressure.
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Common maceration process in Rioja
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grapes are destemmed but not crushed, then put through a carbonic maceration.
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Methods of producing Rosé wine
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Direct pressing, drawing off, bleeding (saignée), and blending
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Direct pressing in rose production
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black grapes are crushed and pressed the same way whites are. these are the most delicate rosé wines.
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Drawing off for rosé production
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black grapes are only macerated for 6-24 Hours.
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Bleeding (saignée) in rosé production
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rosé is a byproduct of the primary red wine production. same method as drawing off.
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Blending in rosé production
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a small quantity of red wine is added to white. NOT ALLOWED IN EUROPE…. inexpensive new world rose made this way
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White wines that do receive skin contact
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Muscat, riesling, and albariño……increased flavour intensity
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White wine fermentation temp
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12-22C
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MEthods of sweet wine making
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Interupting the fermentation, adding a sweet component, concentrating grape sugars (noble rot, drying on the vine, drying after picking, freezing on the vine)
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RCGM
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rectified concentrated grape must, a pure sugar solution extracted from grape juice.
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Süssreserve
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a sterile product made from filtering must before fermentation starts, added to wine in Germany to sweeten.
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Distinct noble rot flavours
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honey and dried fruit
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passerillage
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drying grapes on the vine
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passito
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in Italy, drying grapes after picking
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Constituents of wine
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solutes (chemicals that are dissolved in wine), and particles in suspension
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What do wines need to be suitable for aging
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sufficient levels of alcohol, tannin, and acid as well as fruit flavours that will develop favourably
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Lees stirring
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used in maturation to add depth of flavour to a wine
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sedimentation, fining, and filtration are examples of
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clarification
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Stabilization
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ensure the wine is stable enough to age predictably, this includes fining.
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methods of eliminating microbes
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cold bottling (filtering) , or hot bottling (pasteurization)
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% of bottles that suffer cork taint
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5%, cause by TCA (trichloroanisole)
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Screw caps preserve
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fruit flavours in a wine, better than cork does.
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Appellation laws in France cover
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Production area, permitted vine varieties, ripeness and alcohol strength, viticulture practices, yields, and winemaking practices
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AOP
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Appelation d'Origine Protégée, French PDO replaced AOC
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PDO vs PGI
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100% of grapes from an area vs. 85% of grapes
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VdP
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Vins de Pays, traditional French PGI
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IGP
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Indication Géographique protégée, French PGI
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three types of VdP/IGP
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Régionaux (6), Département (101), and Zone (93)
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Vin de France
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GI labelling term promote national blending to compete with new world wines
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