02 Vinification Flashcards
1
Q
Steps of the winemaking process
A
- Harvest
- Sort (under-ripe, over-ripe, stems, animals)
- Crush
- Press & remove skins (white wine)
- Fermentation
- Press (red wine)
- Aging
- Fining / filtration
- Bottling / packaging
2
Q
Crush pad decisions
A
- Sort (under-ripe, over-ripe, stems, animals)
- Destem (or not) - most destem, but ripe stems can add perfumy character
- Crushed or whole berry - crushed breaks fruit & lets juices escape, whole berry is used in carbonic masceration
- Pressing - whites & rose are pressed before fermentaiton, reds are pressed afterwards
3
Q
Fermetnation vessels (shape & size)
A
Small vessels: more control over what goes in, smaller batches
Larger vessels: more goes in, have a consistent taste
Egg shape: fermentation takes place in the center & induces movement so the yeast never settles
4
Q
Vessel material
A
Stainless steel
- Easy to clean, can control temperature
- Lets solids fall out before bottling
Wood
- Lets wine breathe more, extract flavors from wood
- Some evaporation increases concentration
- New vs. Old barrels - cost & level of extraction tradeoffs
5
Q
Carbonic Maceration
A
- Tank filled with whole berries under CO2
- Intracellular fermentation (fermentation within the grape, so it bursts open)
- Berries at bottom are crushed & ferment normally
- Imparts a candied fruit characteristic
- Examples
–> Traditional style in Beaujolais
–> Sometiems seen in Syrah
–> Sometimes seen in Cabernet Franc in Loire
6
Q
Winemaking additions
A
- SO2
- Chapitalization
- Acidification
- Water
7
Q
Chapitalization
A
- Addition of sugar to must to increase final alcohol content of wine
- Common in cooler areas / vintages
- Low sugar content will be acidic, sugar helps yeast react and makea more rounded wine
8
Q
Acidification
A
- Addition of acids to must or to a finished wine
- Common in warmer climates to get a balanced wine
9
Q
SO2
A
- Traditional addition
- Natural winemaking ahs more wild flavors
- Keeps wine clean and fresh
- Let’s varietal characteristic show through
10
Q
Water addition to grapes
A
- Common in warmer climates
- yeast dies at >16% alcoholic content
- Water dilutes & lets yeast continue fermentation
- Dilution can reduce acidity & sometimes additional acid needs to be added
11
Q
Lees
A
- Autolysis: breakdown of yest cells to add complexity
- Gives richer, creamier texture
- Provides extra flavor
–> Bread dough
–> Yeast / Beer
–> Toast
–> Light floral
–> Nuts (blanched almonds, pine nuts, peanut shells) - Used in cool-climate growing to derive more expressive aromas & flavors
- Used on white and sparkling wines: e.g., Pinot Grigio & Muscadet, Champagne
12
Q
Malolactic Fermentation
A
- Tart malic acids converted to softer tasting lactic acid
–> Malic acid is intense, astringent, and tastes of under-ripe green apple & sour candy - Common in red wines
- Imparts flavor & texture to white wines
–> butter (diacetyl)
–> cream
13
Q
Cap Management
A
- Cap: big layer of grape skins at the top of the tank
- Goal: have cap soaked in wine to extract & get the most color / flavor
- Considerations
–> Level of Oxygen exposure
–> Temperature control - Masceration options
14
Q
Cap management: Maceration options
A
- Pump Over: pump from bottom of tank onto top to extract flavor
- Punch down: big stick to push the wines down and to let them stay moist & extract flavor
15
Q
Wine Faults
A
- TCA (damp cardboard)
- Sulfur Compounds (rotten eggs, onion, no fruit)
- Volatile Acidity (vinegary, hairspray)
- Ethyl Acetate (nailpolish)
- Bretanomyces (barnyard)
- Oxidation (nutty, bruised, no fresheness / brightness)
- Maderization (cooked, burnt sugars)
