Fermentation and Still Wine Production Flashcards
Juice ready for fermentation
must
French term for allowing juice to settle for a day or two before fermentation
Debourbage
What is the basic reaction that occurs during fermentation
Sugar plus yeast>two ethyl alcohol molecules but two carbon dioxide molecules plus heat
% of sugar converted during typical fermentation before stops
90%
Other than alcohol, what “transitional products” are commonly created during fermentation?
glycerol, succinic acid, acetic acid, lactic acid, acetylaldehyde, ethyl acetate, methanol
Typical size of a barrel used in fermentation
225 liter=60 gallons
What is RGMC
Rectified grape must concentrate, used to increase sugar
What is chaptalization
Adding sugar pre-fermentation that will ferment out dry
What are advantages of commercial (cultured) yeasts?
Predictability: speed, flavors, alcohol
Ideal temperature for fermentation to retain fruit and floral aromas
50-60°
At what temperature do yeast expire?
100°
Name three common fining agents
gelatin, egg whites, bentonite
Name at least 5 flavors that may be imparted during oak aging of white wines
oak, vanilla, coconut, caramel, toast, smoke, butterscotch
Why is maceration a key step in red wine production?
Release color, tannin and other flavor compounds; can be short or long depending, few days to few weeks
Temperature to chill must to postpone fermentation during cold soak
55°
