Class 4: From Barrel to Bottle, Sweet and Fortified Wine Production

Question 1

What happens in the vineyard during Pre-Harvest Prep?

Answer 1

• Scan for fungi or insect pests
• Continue spray regime

Question 2

What happens to berries during Pre-Harvest Prep?

Answer 2

• Sample regularly
• Test brix, acid and nitrogen

Question 3

What happens at the winery during Pre-Harvest Prep?

Answer 3

• Prepare equipment
• Stock lab materials and supplies

Question 4

What does winemaker measure in grapes?

Answer 4

1. Acidity levels
2. Brix
3. Nitrogen

Question 5

When are grapes analyzed?

Answer 5

Before, during and after harvest

Question 6

What is élevage?

Answer 6

The maturation and ageing process post alcoholic fermentation.

Period fermentation and bottling.

Question 7

What is the maturation period? Note: elevage seems to be time between post fermenting and bottling. Ageing seems to refer to the time in bottle.

Answer 7

Starts in winery and carries on in bottle with the consumer.

Question 8

What kinds of vessels can be used for élevage?

Answer 8

All kinds
Vessels for fermentation and élevage can be different

Question 9

What styles of wine is élevage used for?

Answer 9

All styles

Question 10

How long does élevage last for?

Answer 10

Can be short of long, depending on style and colour

Question 11

When can MLC occur?

Answer 11

Before or during elevage (my mistake - had put fermentation which is wrong)

Question 12

What happens during élevage?

Answer 12

1. Floral fruity to savoury, earthy and herbal
2. Colours shifts
3. Tannins soften, astringency fades

Question 13

What are ideal storage conditions?

Answer 13

Cool
Consistent in temperature, Slightly humid

Question 14

What factors impact wine during élevage?

Answer 14

LARTS

1. Ageing vessel: size and material
2. Lees management (fine lees, use and frequency of bâtonnage)
3. Racking (frequency; high O2 exposure)
4. Topping protocols
5. Sulfur additions

Question 15

What role does oxygen play during élevage?

Answer 15

Amount of exposure can have huge impact on final wine.

Question 16

Name 3 types of ageing vessels.

Answer 16

1. Concrete
2. Oak
3. Stainless steel

Question 17

Describe the concrete vessels used for elevage

Answer 17

1. Greatly limits oxygen
2. Thermal stability
3. Oval shapes = automatic lees stirring
4. Easy to clean
5. Eco friendly

Question 18

Describe oak vessels used for élevage.

Answer 18

1. Slow oxygen ingress
2. Can contribute flavour and tannin
3. Traditional; luxury
4. Can allow lees contact - control amount with bâtonnage
5. Hard to clean

Question 19

Describe the impact stainless steel vessels have on élevage.

Answer 19

1. Oxygen tight
2. Temperature control
3. Any size
4. No flavour / texture
5. Allows lees contact but limits suspension
6. Easy to clean

Question 20

What are the pros of bâtonnage?

Answer 20

Introduces some oxygen
Flavour / texture
Lees can scavenge excess oxygen

Question 21

What are the cons of bâtonnage?

Answer 21

Can introduce too much O2
Can form unwanted aromas if starved of oxygen
Can over-soften

Question 22

What are the pros of resting on lees (no bâtonnage)

Answer 22

Less O2 introduced
Can still protect from excess oxygen
Some flavour
Not too much texture

Question 23

What are the cons of resting on lees (no bâtonnage)

Answer 23

Lees can produce off-aromas if not enough O2

Solve by racking and return which oxygenates

Question 24

What is racking?

Answer 24

Moving wine from one vessel to another

Question 25

What does racking do to aromas?

Answer 25

Manages oxygen exposure which in turn influences development of sulfur-based aromatics

Question 26

Skip. Dumb question.

Question 27

Can racking be done reductively?

Answer 27

Yes. Inert gas injected into the sealed container Pressure pushed liquid out

Question 28

What is the headspace at the top of the barrel called?

Answer 28

Ullage

Question 29

What is topping?

Answer 29

Adding wine saved in SS to wooden barrel to replace any wine that has evaporated out

Question 30

Why is topping important?

Answer 30

As wine evaporates out of the barrel, the wine is exposed to more oxygen in the increasing large ullage Topping up the barrels reduces the ullage and oxygen exposure

Question 31

Does topping up expose the wine to oxygen?

Answer 31

Yes. Removing bung to top up the barrel exposes the wine to more oxygen Choice: more O2 by allowing wine to evaporate, or more O2 when topping up?

Question 32

What does sulfur do?

Answer 32

Protects the wine form bacterial spoilage, oxygen and yeast-based organisems

Question 33

What form of SO2 protects wine

Answer 33

Molecular SO2 (part of the "free" SO2)

Question 34

How does pH affect SO2 usage?

Answer 34

As wine becomes less acidic (higher pH), more SO2 needed

Question 35

What does oxidation do to SO2?

Answer 35

Free SO2 decreases slowly in bottle over time

Question 36

What works better against bacteria - yeast or SO2?

Answer 36

SO2 more effective against bacteria than yeast

Question 37

What does SO2 do to tannin?

Answer 37

SO2 bonds with tannin and affects perception

Question 38

What is assemblage?

Answer 38

Brings together the harvest Combines the wine in a single location in anticipation of bottling

Question 39

What are the steps in assemblage?

Answer 39

1. Each barrel sampled 2. Wine from selected barrels are racked, then sent to blending tanks 3. Wine is bottled

Question 40

What are the financial implications regarding assemblage?

Answer 40

Not all barrels will produce a good wine These wines are: * Bottled under a declassied label or put in cheaper bottles in the house's line * Sell it as bulk wine

Question 41

What is a fining agent?

Answer 41

Fining agents bind to specific types of proteins and form clumps with precipitate to bottom of the barrel

Question 42

What does fining do?

Answer 42

Fining assists in clarifying the final wine Aids stability of wine in the bottle Remove excess, bitter tannins

Question 43

What happens if too much fining agent is used?

Answer 43

Too much fining will strip away character

Question 44

What are some common fining agents?

Answer 44

1. Bentonite 2. Clay 3. Isinglass 4. Albumin 5. Gelatin 6. Casein

Question 45

Sometimes a ferment may struggle or be reductive in a negative way. This can produce off-smells. What will remove it?

Answer 45

Copper fining

Question 46

What does filtration do?

Answer 46

Physical filters remove larger particles and unwanted microbes and yeasts Clarify wine

Question 47

What are the 2 big categories of filters?

Answer 47

1. Depth filters 2. Absolute filters

Question 48

Describe depth filtration

Answer 48

Pads filled with diatomaceous earth (kieselguhr) filter larger particles out "Depth" meaning the particles pass through a very thick filter and the particles are filtered out in the "depths" of the filter

Question 49

Describe surface or absolute filtration

Answer 49

Screen filters with a set pore size Everything larger than the pore cannot pass and remains on the "suface" of the filter Sterile filtration: absolute filtration where everything is filtered out (10 microns)

Question 49

What is cold stabilization?

Answer 49

Chilling the wine to precipitate tartrates and rack them out

Question 50

How is microbial stability achieved?

Answer 50

Addition of a fining agent that inhibits the growth of microbes and yeast. SO2 is most effective and versatile

Question 51

In what kind of vessel is most high-end wine bottled?

Answer 51

In bottles Gold standard Inert, durable

Question 52

Name 4 other ways to package wine.

Answer 52

1. Tetrapak 2. Beg wine 3. Wine keg 4. Cans