Winemaking Flashcards
Crushing
Split the grapes skins to release grape juice
Pressing
Crushed grapes are squeezed to extract as much liquid as possible
Alcoholic fermentation
Create alcohol with yeast
Storage/Maturation
- Storage - less than an year
- Maturation - extnede period of time and devlop flavours in wines
Packaging
Glass bottles are the most popular form
Dry red wine process
- Crushing
- Alcoholic fermentation
- Draining
- Pressing
- Storage/Maturation
- Packaging
20°C to 32°C (65°F to 90°F)
Dry rosé wine process
- Crushing
- Alcoholic fermentation
Short maceration - draining fermenting wine from the skins - Storage
- Packaging
12°C to 22°C (54°F to 72°F)
Dry white wine process
- Crushing
- Pressing
- Alcoholic fermentation
- Storage/Maturation
- Packaging
12°C to 22°C (54°F to 72°F)
Sweet wine process
Concenrated grape sugars
1. Alcohlic fermentation
2. Yeast stops fermenting before all sugar is converetd to alcohol
Ripe grapes
1. Remove yeast using filtration/Kill yeast by adding alcohol
2. Add sweetness to a dry wine
Winemaking options
- Adjustments
- Adding sugar ( in cool climates)
- Adding acid (in warm climates)
Winery vessels
Stainless steel/Concrete vessels
Oak vessels
Malolatic conversion
- After the alcohlic fermentation is finished
- Lowering the acidity and give futtery flavours
Lees
- After the alcohlic fermentation is finished, and dead yeast falls to the bottom of the vessel
- Increasing body and adding extra flavours (biscuit, bread)
Changes to white wines
Maturation in the bottle
- Colour: lemon - gold - amber
- Intensity becomes deeper
Changes to red wines
Maturation in the bottle
- Colour: ruby - garnet - tawny
- Intensity becomes paler
- Tannin drops
