Sherry 2.2 Winemaking

Question 1

upon arrival of fruit to the winery, skin contact is not desirable for what kinds of wine?

Answer 1

Biologically aged- phenolic compounds can restrict growth of flor yeast
Biologically aged -made from free run juice

Question 2

the lightest pressing after free run juice is called?

Answer 2

Primera yema

Question 3

what kind of wine is made from later press fractions

Answer 3

Oloroso

higher phenolics means that flor struggles to develop

Question 4

describe what the press fractions are to make what kind of wines?

Answer 4

free run makes biologically aged wines
free run and 1st press (make up 60-75% of juice yield) Oloroso (tends to be made from later press)
final press fractions used for other products like seasoning barrels
max juice yield 70L /100kg of grapes

Question 5

describe use of clarifying in sherry production?

Answer 5

Must be done
choice of cold settling, centrifuge, or flotation
Albariza soil is dusty . need to remove particles

Question 6

sherry production fermentation temperature and what is goal at that temp?

Answer 6

cultured yeast- beneficial for reliable ferment to dry

22–26°C (72– 79°F)

Question 7

How long is fermenting for sherry wines?

Answer 7

first phase to be quick and vigorous, temp not particularly cool - 7 days- vast majority of sugar fermented goal
second phase - last of sugar fermented- takes couple weeks.

Question 8

fermentation vessels and blending options at fermentation point?

Answer 8

common must from different vineyards are fermented separately
want to create different base wines before fortification and maturation for later blending
done in stainless steel mostly, small number ferment in barrel for fuller body

Question 9

describe choices for Malolactic conversion for sherry wines?

Answer 9

prevented - acidity is already low
buttery flavors not wanted
Biologically aged want flor to develop: MLF avoided by chilling the must
– SO2 usage to prevent MLF negatively impacts flor development

Question 10

What is done with wine after fermentation (in sherry production)

Answer 10

First Classification: tasted and sent for analysis
decide batch is destined for biological ageing (lighter bodied, less intensely flavored wines)

decide batch is destined for Oxidative ageing (fuller bodied, more intense)
-fortified to 17% for no flor growth

Question 11

To what ABV is sherry fortified? With what kind of spirit?

Answer 11

Biological age -fortified to 15-15.5% for flor growth
Oxidative age -fortified to 17% for no flor growth

used 95% abv grape spirit which does not dilute or ad aroma or flavor to wine

Question 12

After fortification the wines are now in a stage called?

Answer 12

Sobretablas - where stored before joining the solera system

may remain in tanks or be transferred to wooden barrels

Question 13

When is the Second Classification and what is determined?

Answer 13

after a number of months wine are re-tasted and analyzed
wine marked for Biological, in 1st class will go potentially on to:
Fino or Manzanilla: wines that have full layer of Flor and have remained fresh
Amontillado: wines less fresh, less delicate
Palo Cortado: Wine full bodied, intense

Question 14

Name the three municipalities for which DO Jerez-Xérès-Sherry maturation must take place?

Answer 14

Jerez de la Frontera,
El Puerto de Santa María
Sanlúcar de Barrameda,

Question 15

Collectively the three municipalities for which DO Jerez-Xérès-Sherry is called?

Answer 15

Zona de Crianza

Question 16

DO Jerez-Xérès-Sherry has an exception for where maturation takes place. What is the grape and what municipalities?

Answer 16

Moscatel can also be matured in
Chipiona
Chiclana de Frontera

Question 17

Name the municipality for where DO Manzanilla maturation must take place?

Answer 17

Sanlúcar de Barrameda

Question 18

In what kind of vessel is Sherry matured?

Answer 18

primarily of old wooden American Oak
-historical reasons but also less expensive
range of size - most widely is 600L
goal not to impart flavors

Question 19

Describe the building architecture for where Sherry is matured?

Answer 19

opt conditions without modern air conditions systems
thick walls – help keep temp constant
generally tall with high ceilings- windows up high
floor made of earth – regular wetted during summer – lower temp / increase humidity

Question 20

Describe how are the butts arranged in a bodega for sherry?

Answer 20

warm air rises away from the butts

Butts are stacked 3 or 4 high

Question 21

Describe the windows in a sherry bodega’s architecture and why important?

Answer 21

small windows positioned high up near the roof
windows oriented toward the south to allow cool damp southern westerly winds
help lower temp and raise humidity level – warm air rises
thin blinds to diffuse sunlight and prevent dust/ insects in summer

Question 22

describe biological aging activity through the year in a sherry bodega?

Answer 22

temp and humidity important for growth of Flor
despite effective design o bodegas,
fluctuation between summer and winter
flor growth can often not be maintained throughout the year

Question 23

System of fractional blending in the production of Sherry is called?

Answer 23

Solera system

Question 24

Barrels of wine that make up the solera system are grouped in sections known as ?

Answer 24

Criadera – wine of same age

Criaderas – Wine of different ages

Question 25

Describe the naming scheme for wine in a solera system oldest to youngest

Answer 25

``` Solera- oldest wines 1st criadera 2nd criadera 3rd criadera -each of the criadera’s barrels will be stacked together in an area of the bodega ```

Question 26

The youngest criadera is topped up with wines from the_____?

Answer 26

Sobretablas

Question 27

Key rules for moving wine around in the Solera System?

Answer 27

no more than 40% can be removed for blending or bottling each calendar year - system always has most of its wine - wine released and bottled for sale must be minimum of 2 years old

Question 28

Wine is sometimes removed from a solera system before it reaches the solera. why?

Answer 28

reasons for both style | given the expense of having wine tied up in maturation, price

Question 29

describe how an inexpensive Fino may have been blended

Answer 29

made from young wine 4th or 5th criadera with a small portion of 1st criadera to give complexity

Question 30

describe how a mid-priced or premium Fino is blended?

Answer 30

greater portion of wine form the solera and 1st criadera for complexity some portion of younger wine from 4th or 5th criadera to give hints of freshness

Question 31

Examples when solera systems are blended?

Answer 31

2 solera systems can be blended during final blending or 1 solera system can be fed into another for further maturation eg: Amontillado -5 years fino then 8 years Amontillado solera system

Question 32

Biological ageing means?

Answer 32

the practice of maturing wine under a layer of Flor

Question 33

Flor' yeast?

Answer 33

Four strains of Saccharomyces cerevisiae -forms on the surface of young wine Found on the skins of the grapes from the Jerez region also present in the bodegas where the Sherry is matured

Question 34

What are the conditions for which Flor forms?

Answer 34

max abv of 15.5 - Flor consumes alcohol -struggles to survive above 16% abv No adding SO2= which inhibits flor growth Needs oxygen - buts are filled 85 to 90% filled & bungs are loosely inserted temp 16-20C or 61-68F Humidity above 65%

Question 35

How does Flor influence a wine?

Answer 35

Protects from oxidation - wines remain pale lemon in color Consumes alcohol & releases acetaldehyde apple skin or bruised apple, hay and/or chamomile, slightly bitter Consumes glycerol which gives the matured wine a lighter body slightly sweet taste. contribute to the very dry nature Flor also reduces the levels of acetic acid

Question 36

the nature of Flor changes in different areas of?

Answer 36

different areas of the region (the prevalent of each of the four yeast strains) change from bodega to bodega changes over the different states of the solera system

Question 37

what aromas compound form during the biological ageing process? and why

Answer 37

Flor reproduces and dies- autolysis takes place -lead to savory, nutty flavors and enhances texture Compounds form due to the reaction between alcohols, acids, and acetaldehyde

Question 38

describe what does adding Sobretablas do for a solera system?

Answer 38

provides nutrients to the flor | wine is fresher when it reaches the point of sale

Question 39

Flor need nutrients that includes _____and is provided by _____

Answer 39

alcohol glycerol acetic acid provided by the sobetablas

Question 40

blending the younger wines into the older wines helps in what way?

Answer 40

1 to refresh the nutrients in the younger wines. the nutrients added at intervals helps the flor to have a constant supply of nutrients protect wines from oxidation 2 wine should be fresher when it reaches the point of sale

Question 41

describe the frequency of bottling to end consumer for Fino and Manzanilla wines?

Answer 41

small portions removed more frequently throughout the year wines are fresher when get to point of sale wines do not improve with bottle aging should be consumed as fresh as possible

Question 42

what changes to the wine during oxidative aging?

Answer 42

Color- lemon to gold, to amber, to brown ABV increase slightly - water loss is quicker than ethanol loss 3-5% volume loss each year components of wines become more concentrated

Question 43

what components of wine become more concentrated during oxidative aging of sherry?

Answer 43

- Glycerol levels rise give more oxidatively -aiding to a more aged a fuller, rounder body than biologically aged - aromas and flavors increase - primary characteristics to tertiary- oxidative - Carmel and nuts flavors develop

Question 44

what components of wine become less concentrated during oxidative aging of sherry?

Answer 44

``` Decrease: Acetaldehyde (bruised apple) slightly Increase:acetic acid (vinegar) and ethyl acetate (nail polish). (associated with volatile acidic acid, Alcohol and glycerol ```

Question 45

Describe finishing choices for sherries?

Answer 45

tartrate stabilized (often by contact process), fined and filtered prior to bottling. Filtration is particularly necessary in biologically aged to remove flor yeast Otherwise flor could start to develop once the bottle is opened and the wine is in contact with oxygen.

Question 46

Packaging of Sherry requirements?

Answer 46

Closures can be driven cork, cork stoppers or screw cap. All Sherries must be packaged and sealed within the three Sherry towns. Jerez de la frontera, el Puerto de santia maria, and sanlucar de barrameda