The Winemaking Process Flashcards
(21 cards)
List the basic seps in the winemaking process.
1.Harvest
2. Sorting, Destemming, Crushing
3. Must - additions
4.Press
5. Fermentation
6. Post-fermentation processes
7. Packaging/Bottling
What is veraison?
- Typically occurs in mid to late summer
- When grapes begin to ripen
- change color
- sugar increases
- acid decreases
What is Brix
Sugar concentration in grapes
What are the typical harvest Brix level for 4 basic types of wine
- Red - 22-25
- White - 21-24
- Rose - 20-23
- Sparkling - 18-20
What happens during sorting, destemming, and crushing
- Sorting - remove leaves, stems, MOG, “bad” grapes
- Destemming - separate berries from stems
- Crushing - breaking open berry skin to release the pulp, juice and seeds
What are some typical must additions?
- Sulfur Dioxide (SO2) - antimicrobial and antioxidant
- Nutrients
- Chaptilazation - adding sugar
- Acid - tartaric acid to add mouthfeel
- water - to reduce high sugar levels
What is polyphenol oxidase
An enxymne that casues browning, usually in white grapes
What happens during the press?
- Pressing separate skins and seeds from juice or newly fermented wine
- For red wines pressing occurs after fermentation
What is Pomace?
mixture of skins and seeds collected from press
What are different kinds of presses?
- Continuous press
- Batch or basket press
- Membrane press
What is fermentation?
Biological process where yeast converts sugars into alcohol (ethanol) and CO2
What is typical fermentation time?
Fermentation time is usually a function of temperature (higher temp = shorter tme)
Red wine - 4 to 12 days
White wine - 10 to 30 days
What are typical “post-fermentation” processes?
Malolactive fermentation
Barrel Aging
Settling
Fining
Enzyme Clarification
Tartrate Stabilization
Filtration
Blending
What is malolactic fermentation?
conversion of malic acid to lactic acid
* reduces acid
* produces diacytal
* less susceptible to spoilage
* contributes positive flavors and characteristics
Describe barrel aging
wine is stored in oak barrels to add desirable flavors to the wine
* oak, vanilla, smoke, spice, etc.
What is settling?
After fermentation, settling allows solids (lees) settle to the bottom so the juice can be drained racked) off to help clarify the wine
What is fining?
Adding a substance to the wine that absorbs solids and settle to the bottom which is then removed throug filtering or racking.
Substances inclde: egg whites, isinglass, elaton, casein
What is enzyme clarification?
Enzymes added to wine to break down proteins, saccharides, etc. to help clarify the wine.
What is tartrate stabilization?
Using cold stabilization to preciptate tartaric acid, through tartrate crystals, from the wine.
Tartrate crystals can show up later when wine is chilled.
What is filtration?
filtering wine to enhance clarity and stabilization to prevent microbial growth
What is blending?
belnding of different wines, juices, etc. to achieve the desired wine
