lesson 4 Flashcards
(37 cards)
what is the main agent of turning grape juice into wine?
saccharonmyces cerevisiae
what is the part of the grape with tannins?
seeds and skin
what does fermentation convert sugar into?
alcohol, CO2 and heat
vitis vinifera was first intentional turned into wine?
8500 - 5000 BC
what text has a quote about wine, oil and bread?
Psalm 104
as berries ripen?
sugars increase and acidity decreases
red wine making fermentation
with solids (maceration)
Maceration
is a process of soaking crushed grapes, seeds, and stems in a wine must to extract color and aroma compounds as well as tannins
what does fermentation with solids allow for
color from skins to dissolve into must
what temperature should fermentation be completed at for red wine making
at a higher temp (20 - 32 C) for a shorter time
when can maceration be interrupted for red wine making
at any time during/end of fermentation )(~2 wks)
the longer time maceration =
more intense flavor/tannins/color
what is done after interruption of maceration for redwine
press to separate wine from solids
what happens if the process for red winemaking is completed with white grapes?
orange wine
full red winemaking process
whole grape fermentation
crush dark-skinned grapes only
ferment whole grapes: seeds, skins, pulp, and juice
press to separate wine from grape solids
red wines taste stronger and more like grape peels
extracting color from grape skins requires hotter, faster and more turbulent fermentations
full white winemaking process
fermentation of juice only
crush grapes of any color
press to separate clear juice from grape solids
ferment grape juice only
white wine taste milder and more like grape juice
preserving fresh taste of grape juice require cooler, slower and more tranquil fermentations
for white winemaking waht do you do before fermentation
crush grapes and separate the solids from the juices via pressing
what is temperature for fermentation for white wine-making
usually at lower temps (12 - 22 C) for a longer time in refrigerated stainless steel tanks
exposure to oxygen ________
is kept to a minimum
must
express4ed juice of fruit/grapes before/during fermentation
pomance
dry/pulpy residure of material from which a juice has been pressed/extracted
when red-winemaking skin _______, seeds _______ so
top, bottom, so the skin forms a cap at top but to get benefits it needs to be in contact with must
cap management techniques - red winemaking techniques
punching down and pumping over
punching down
breaking the cap and pushing it into the liquids, often done by hand
