Vinification Flashcards
(36 cards)
What are the 8 basic factors of Vinification
Pre fermentation factors
Fermentation
Type of winemaking (R/W/Sprk/Sw)
Fermentation vessel
Aging and maturation
Important vinification factors
Preparation for bottling
Packaging
What are the 3 major pre fermentation factors
Sorting
De-stemming
Crushing
What is the definition of Fermentation?
A chemical reaction in which
Sugar from ripe grapes plus ambient or innocuous yeast
Turns into alcohol heat and flavor aromas
White winemaking steps
Harvest
De-stem or whole bunch
Crush
Press • skin contact
Fermentation
Aging: NA / Lees / Barrel
Fine / Filter
Rosé winemaking steps
Harvest
De-stem or whole bunch
Crush
Press • skin contact limited
Fermentation
Aging: NA / Barrel
Fine / Filter
Red wine making steps
Harvest
Crush
De-stem / whole cluster
Skins / seeds macerated with juice
Fermentation
Press juice
Aging: Barrel / NA
Fine / Filter
Bottle
What are the two factors of fermentation vessel that effects wine
Size / Shape
Vessel material
What are 1000+ liter vessels called
Foudre
What are 225 liter vessels called
Barrique
What are common vessel materials
Wood
Stainless steel
Concrete
What does barrel aging do
Evaporation- excess water
Oxidation- color
Textural changes- softens wine
Flavor changes- vanilla, oak, toast, coco, spice
What are considerations regarding old vs new oak
New oak imparts the most flavor
Old / neutral oak imparts textural changes and oxidative flavors
At what age does oak stop imparting flavor
4-6 years of use
What are some financial considerations regarding oak
Expense of oak
Does the style require high % new oak
Does the winery have the means for new oak usage per year
What is the difference between large vs small oak barriques
Large: imparts less flavor to wine as less wine is in contact with barrel
Small: will impart more flavor as more % wine is in contact
What is the flavor difference in oak
American: vanilla spice dill coconut
French: subtler vanilla toast spice
What are common oak types
American
French
Slavonian- eastern Croatia
Hungarian
What is the connection behind oak toast levels
Could be light medium or heavy toast
Higher toast imparts high vanillin spice and toast flavor
Less promotes most extraction of wood tannin
Malolactic fermentation definition
Tart malic acid converts into lactic acid
Malo or ML
Can naturally occur in red and white wine
Can impart buttery flavors and creamy texture
Carbonic maceration definition
Tanks filled with whole berries are blanketed under CO2 gas
Grapes begin to ferment
Intercellular fermentation
Where does lees contact usually happen
In cooler climate
To express higher impact aromas and flavors
What is lees contact definition
Winemaking decision to leave wine in contact with yeasts that produced fermentation
Auto lysis occurs
Increased richness creaminess texture
What is another name for lees contact
Sur lie aging
What are common aromas of sur lie aging
Bread dough
Yeast
Toast
White flowers
Nuts- blanched almonds pine nuts peanut shells
