6 Flashcards
3 changes that occur during maturation
Vessels may add components to the wine eg) oak=tannins,toast
Oxidation = caramel, coffee, nut flavors (muscats, tawny ports)
Flavor developments that occur only in an inert oxygen free environment eg) glass bottle
What do wines need for maturation
High levels of Tannin Acidity Alcohol Fruit that develops into interesting flavors
Factors to consider when selecting new barrels
Source of oak Sawn or split Drying method used Toasted or not, if so to what extent French or american oak
French barrels
More expensive
More labour intensive to produce
Give broader spectrum of flavors and tannins to help wine age better in bottle
American barrels
Oak staves
Cheaper to produce
Vanilla, coconut flavors
Sappy tannins
Liters and bottles in a barrique
225 liters
300 bottles
25 x 12 bottle cases
Life span of barrels
4 years
How often should barrel wines be racked
Every 6 month
Other oak treatments
Oak chips
Inner staves
Dust
Substances used for fining
Egg white (albumen)
Bentonite (diatomaceous earth)
Isinglass
Fining
Removal of molecules that are too small to filter
Stimulates the tiny molecules to coagulate into larger lumps which sink to the bottom or can be filtered
Removes unstable colloids
Can be used to change character of wine
Casse
Describe a number of Chemical faults in a wine that can give haziness, deposits, off smells and flavors
May be result of unstable proteins in the wine
May have grey haze
Fining with bentonite can prevent and cure
Colloid
Suspension of particles that are too small too be seen
Unstable colloid
Colloid particles change to become visible
What does wine precipitate
Tartrates