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81 Cards in this Set
- Front
- Back
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What is the most abundant in Pulp? (2) |
- Water - Glucose |
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What acid is most abundant in pulp? (2) |
- Tartaric acid - Malic acid |
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Why are the skins so important? (4) |
- They are the main contributor of flavour components - Gives wine it's varietal character - The skin contains tannins (adds structure) - Black grapes contain colour compounds |
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How does fermentation affect the colour compounds? |
- Colour compounds combine with the tannins, stabilizing the colour |
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Pips and stems (3) |
- Contains tannins - Pips contains bitter acids - The stems are only available if the grapes are if grapes are hand harvested |
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Bloom (3) |
- Waxy surface covering the surface of the grape - It's a natural occurring yeast - can be used for fermentation |
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Grape sorting (4) |
- Sorting grapes in groups according to their quality - Effective in removing rotten grapes that leave off flavours in the wine - Expensive process - Usually never done in bulk production, premium winemakers are usually the only producers who can afford this process |
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Crushing (4) |
- An optional process that breaks the skins of the grapes - and collects juice that has already been liberated - and liberates a small quantity of 'free run juice' - Usually done at the same time as destemming
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Free run juice (3) |
- Juice collected from grapes after crushing - or juice that has been collected from grapes that have been broken under their own weight - Different properties than juice from the press |
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How is free run juice different than juice from the press? (5) |
- Wine made from free run juice is said to have a different colour, - body - and character than other juices - Free run juice usually has more acidity and less tannin than press wine - Free run wine can be fermented separately and blended back into the base wine for balance |
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Pressing (4) |
- Uses mechanical pressure to separate the solid matter from the liquid - Usually winemakers try to avoid pressing the pips to avoid the bitter oils - White wine presses before fermentation - Red wine presses after fermentation |
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Generally speaking, how much grapes (weight) are required in order to make a75cL bottle of wine? |
1 Kg |
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Must |
grape juice from pressing |
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Vertical press (5) |
- Old traditional method - Simple mechanical process that uses a screw and to lower a plate onto the grapes - juice is filtered through the sides - A cake of solid matter is left in the centre - Still used in some high quality reds and champagne |
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Horizontal Screw Press (4) |
- Uses two screws and two plates - to push the grapes into towards the centre - juice runs through the filter in the bottom - Allows for more control than the vertical press |
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Horizontal Pneumatic Press (5) |
- More modern style of pressing - Uses an inflatable rubber bladder to press the grapes to wards a perforated stainless steel cylinder - Pressure is spread over a very wide area - Most gentle process - Anaerobic machine, allowing the winemaker to take that one extra step in preventing oxidation |
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Must enrichment |
- The addition of sugar before fermentation in order to increase alcohol levels |
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What are the consequences of too much must enrichment? (2) |
- There is insufficient fruit to balance all the alcohol - Makes the wine taste hard or thin |
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What is the name for adding non-grape sugars to enrich a juice? Why? |
- Chaptalization - Named after Compte Chaptal, the Napoleonic minister who promoted it's use. |
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How else can alcohol be incresed? |
- By removing water from the must using a reverse osmosis filter
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What is an easy way to remove sugar from the must (3) |
- There is no easy way - Wine would have to fermented then alcohol would have to be distilled out by means of vacuum distillation - which can distill alcohol, without heating the wine |
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How can a wine be de-acidified? (5) |
- By adding Potassium bicarbonate - or more effectively, Calcium carbonate with Culcium tartratemalate - Reduces malic and tartaric acid - Can be used in conjunction with must enrichment - Common in cold climates |
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How can acid levels be increased? Where is the practice common? |
- the addition of tartaric acid in powder form - Common in the new world hot climates |
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How can a winemaker bring up the tannin levels? (4) |
- By adding tannin powder - Using oak - By removing some of the juice from the bottom of the tank, this increases the amount skins per L of juice - run-off juice is used make rosé |
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Fermentation (2) |
- A chemical process brought about by yeast - Yeast + sugar = alcohol + C02 |
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What are the by-products of fermentation? |
- C02 - Heat - Flavour compounds |
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At what ABV does the yeast usually die? |
15% ABV |
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What are some ways to stop fermentation? (4) |
- High temperatures - Adding SO2 - adding alcohol - Chilling must and filtering out the yeast
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What are the pros (2) and cons (2) of using ambient yeast? |
Pros - Can produce interesting unique flavours - Can make outstanding wines Cons - Can't always control the types of yeast - Bad yeast can lead to bad flavours; sometimes this renders the wine undrinkable |
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What is the most important yeast strain? Why? (2) |
- Saccaromyces Cervise - S02 tolerant - Alcohol tolerant |
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Why is temperature management crucial? (4) |
- The temperature a wine is fermented at greatly affects the flavour of wine - Fermenting at the right temperature is crucial to capturing the varietal characteristics of the grape - Each style of wine has an optimal range of temperatures for fermentation, temperature control helps the wine maker stay within the rang - temperature control is instrumental in creating a quality consistent product from year to year |
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What are the pros of Low temperature Fermentation? (2) Cons? (3) |
- Slows down fermentation and encourages the development of ester aromatics - Preserves varietal character - However if the temperatures are too low then varietal character will not be captured either - and the wine may develop peardrop or solvent aromas - Can stop fermentation |
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What are the pros of High temperature Fermentation? (2) Cons? (2) |
- Complex savoury aromas can develop - Helps release tannins from the skins (red wine) - Fruit character is destroyed by warm fermentations - Can kill yeast |
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Why is high fermentation temperatures necessary for red wines? |
- Aids in the extraction of colour and tannin from the skins |
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What are some ways of controlling temperature? (4) |
- Temperature control can be housed inside of each stainless steel vat - Wine can be passed through a heat exchanger - Wine can be pumped over to dissipate heat - Temperature for an entire cellar can be controlled
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Malolactic fermentation (5) |
- Takes place after alcoholic fermentation by lactic bacteria - Converts malic acid into lactic acid - Creates a softer tasting acid - all reds undergo malo - Winemakers try to avoid Malolactic fermentations in some white wine |
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How does Malolactic Fermentation affect the flavour profile of a wine? (4) |
- Softens and reduces the overall acidity - contributes flavours like butter and hazelnut - However pure fruit aromas can be lost - and white wines may lose their refreshing nature
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How can malolactic fermentation be induced (3) |
- By not adding SO2 after fermentation - Raising the vat temperature - By physically introducing cultured bacteria into the wine in a powder form |
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What is the consequence of unripe tannins? |
- Herbaceous and vegetal flavours |
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What is the key to making red wine |
Extracting the tannin and colour from the skins by agitating the skins during fermentation |
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What effect does rot have on wine? |
- Dulls the flavour - imparts 'off-flavours' |
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Pre fermentation Extraction (5) |
- Optional process - Also called cold maceration - After de-stemming and crushing the grapes are left to macerate in cold temperatures - before fermentation - done in order allow for a greater extraction of colour, tannin and flavour compounds |
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If cold maceration ain't your bag, what is another option? (3) |
- It is possible to heat the grapes up in order to extract the colour - However temperature needs to be carefully monitored afterwards - This process runs the risk of cooking the wine |
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Why are red wine almost always never fermented in oak? |
- Skins make barrel fermentation very impractical - Skins make the barrel difficult to clean afterwards - Very difficult to manage the extraction from inside of a barrel
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What options does a red winemaker have if they wish to use oak during fermentation? (2) |
- Can use chips or staves inside of a stainless steel vat - Can draw the juice off the skins near the end of fermentation and finish the rest in barrel |
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What is a cap? |
- The cap is a floating mass of pulp and skins |
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Why is the cap so important in red winemaking? (3) |
- The cap contains most of the colour tannins and flavour - If the cap is left alone, little will be extracted - If the cap is disturbed too often, too much tannin will be extracted |
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Pumping over (4) |
- Involves breaking down the cap - by drawing off the wine from the bottom of the tank - and pumping it up to the top and over the cap; splitting it apart - Usually done twice a day |
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What are some of the pros of of pumping over? (3) What are the cons? (1) |
pros - Good way of disapating heat - Gently breaks up the cap - Oxygen is introduced into the vat. The oxygen helps the yeast ferment. If there isn't enough oxygen during fermentation, stinky aromas are imparted Cons - Rarely it may impart to much oxygen, oxidizing the wine |
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Punching Down the Cap (3) |
- Physically agitating the cap with paddles on the end of sticks. - Not really done by people due to the dangers caused when workers inhale c02 and fall into the juice. Now the process is usually mechanized. - Done 1 to 3 times a day
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Explain Rack and return (3) |
- juice is drained from the bottom of the tank into a separate vat - leaving only the cap in the original tank - Juice is poured back over the cap
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What are the benefits of rack and return? (3) |
- Very extractive - Only needs to be done a couple times per fermentation - Great way of dissipating heat |
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What is the average time for fermenting a red wine? |
1-3 weeks |
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Why might the amount of time the wine sits on it's skins vary? Why? |
- The amount of skin contact a wine sees depends on the style a of wine the wine maker is going for - Skins release more colour at the beginning of fermentation and more tannins towards the end when the heat and alcohol rises. |
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What is required in order to extract tannin from skins (2) |
- Heat - Alcohol |
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Press wine (4) |
- Once the juice is drained off of the skins the cap is pressed, creating the press wine - This wine is deeply coloured and highly tannic - Rarely sold individually - Used later in blends to bolster tannins and colour |
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Carbonic Maceration (8) |
- Entirely different method of fermentation - Does not use yeast to convert sugar into alcohol - Grapes are fermented intracellularly - Anaerobically, without any oxygen present - The grapes are forced to make energy by converting glucose into alcohol and c02 - The grapes ultimately burst open and release the juice - The rest is then pressed - Yeast finishes fermentation in a separate vat |
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What are the effects of using Carbonic maceration? (3) |
- Makes wines that have a deep bright colour - Doesn't extract much tannin - Creates flavours like banana, strawberry, kirch and bubblegum |
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Semi Carbonic maceration |
- The winemaker uses the c02 from the grapes on the bottom of the vat that have been crushed by the weight of the grapes on top - Slowly the tank fills up with C02 - Common in Beaujolais |
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What is another style of Semi Carbonic Maceration? |
- Grapes are destemmed - but not crushed before fermentaion - This is traditonal in Rioja |
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What makes Semi Carbonic maceration 'semi' (2) |
- Only the grapes on the bottom are fermented carbonically - Grapes on the top ferment with oxygen present |
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Are Carbonically Macerated wines ever blended? (3) |
- Quite often - If a winemaker needs a wine to be lighter - and have more fruit and colour, |
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What are the four methods for making rosé? |
- Direct press - Drawing off - Bleeding (Saignee) - Blending |
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Direct Press (rose) (3) |
- Black grapes are crushed and quickly pressed in the same manner as white grapes - This extracts very little colour from the skins - Used in cases where care has to be taken not to extract too much tannin
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Drawing Off (rose) (4) |
- Black grapes are processed in the same way white grapes are in white wine production - However unlike Direct press, grapes are left to macerate during fermentation for anywhere from 6 to 48 hours - Juice is then drawn off - Pigmentation can range greatly depending the length of maceration time and the variety that is used |
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Bleeding(Saignee) (6) |
- A by-product of red wine production - During fermentation some juice is bled from the bottom of the vat in order to concentrate the remaining juice - The bled juice is fermented separately and sold as rosé - Usually this wine is deep because the juice has had time macerate during the early stages of fermentation - Often this wine is made from grapes that are not ideal for Rosé production, so it may not be of great quality |
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Blending (Rose) (3) |
- White wine is blended with red wine - Not permitted anywhere in the EU besides Champagne - Some fruity inexpensive new world wines are made this way |
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Why might winemakers choose to cold macerate their white wines for a short period of time? (3) When is this done? (4) |
- Increases flavour intensity - Introduces more varietal character - Offers some colour and texture - This is done at cold temperatures before fermentation |
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After pressing white grapes what is still found in the wine? What process removes this? |
- Some small pulp and skin fragments are still found - Clarification |
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In which case would it be a good idea to undergo clarification? Why? In which would it not be a good idea? Why? |
- If a fresh crisp style of wine is being made (Riesling) than it is a good idea to undergo clarification - If fermented the pulp and fragments would add aromas that would interfere with the varietal fruit - In a rich bodied wine it might be best to avoid clarification - The pulp and skin fragments impart complex savoury characteristics during fermentation |
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Which vessel is best for fermenting which style of white wine |
- Stainless is great for fermenting wines where it is ideal to preserve varietal freshness - Barrel fermenting is ideal in situation where the addition of complexity is needed |
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Why is oak additions in stainless steel less desirable? (2) |
- Less complex - less elegant |
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What is the ideal fermentation temperature for white wine? |
12-22ºC |
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What are the ways of interrupting a ferment? (4) |
- SO2 - Fortification - Chilling then filtering - Adding sugar
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Fortification (4) |
- The addition of a spirit to a wine during fermentation - Kills the yeast - stops fermentation - Radically alters the structural balance of a wine |
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Sussreserve (3) |
- Sweet grape juice - kept sterile either from S02 or cold filtering yeast - Added to sweeten dry wines before bottling |
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What are the methods of concentrating grape sugars? (4) |
- Noble rot - Drying on the vine (passilerage) - Drying after picking (passito) - Freezing on the vine |
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Noble Rot (4) |
- Botytis Cinerea infects grapes - Require wet misty or humid mornings with long dry afternoons - the fungus removes water and leaves the flavours, sugars and acids - Imparts flavours of honey and orange marmalade |
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Passerillage (5) |
- Grapes that have reached full sugar ripeness - - - are left to dry on the vine - Requires the climate to be warm and dry - has an overipe and dried fruit character and a - richly textured mouthfeel |
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Grapes that are dried after harvest |
- Requires same climate as passilerage - Used in PX Sherry and the Passito wines of Italy |
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Ice Wine (6) |
- Temperatures must go below - 8ºC for three days - Frozen grapes are harvested from the vine - Frozen grapes are pressed - Ice remains in the press - Resulting juice is extremely high in varietal character, sugar and acid - Because of the extremely high sugar levels, alcohol level is typically low |
