Wine Making

Question 1

Typical order for red winemaking

Answer 1

Crushing > Alcoholic fermentation > Draining > Pressing > Storage / maturation > Packaging

Question 2

Crushing

Answer 2

splits grape skins to release juice

Question 3

Pressing

Answer 3

Crushes grapes get squeezed to get as much liquid out. Occurs AFTER fermentation in RED wine

Question 4

Alcoholic fermentation

Answer 4

yeast + sugar > alcohol + CO2 (+ heat)

Process of alcohol being created from yeast microorganisms feeding on the sugar.
ALL wines go through this.

Question 5

When does fermentations stop?

Answer 5

Usually stops naturally when the yeast has eaten all the sugar present in the grapes.
= dry wine

Question 6

How much alcohol is in the fermented grape juice?

Answer 6

Depends on the grape variety & how much sugar is in any given grape

Question 7

Alcohol % range of most dry wines

Answer 7

11.5% ABV to 16% ABV

Question 8

Storage / maturation

Answer 8

Most wines are stored for at least some time i.e. less than a year. Flavours rarely changes.

Maturation (bottle age) - several years or even decades - primary flavours develop into complex tertiary flavours. Tannins soften and become more integrated.
Oaked barrels common storage option. Adds secondary flavours.

Question 9

Extracting colours & tannins - Red wines

Answer 9

Fermentation itself is inefficient for this this.
Grape skins float to the top of the juice forming thick layer called ‘the cap’.

Grape skins need to be mixed plenty with the liquid to give colour & tannins.

Question 10

2 methods of extracting colour & tannins - Red wines

Answer 10

Punching down -
Plunger used to push ‘the cap’ down into liquid

Pumping over -
Liquid from bottom & around vessel is pumped up through a hose & sprayed over ‘the cap’ for all to mix.

Question 11

Red wine fermentation temperature range

Answer 11

20C to 32C.

Higher temps than white wine needed to extract colour & tannins.

Question 12

Oak vessels use & benefits

Answer 12

• Used for fermentation & maturation

Benefits
- Adds oak flavours (smoke, spice, vanilla, coconut), intensifies over time
- Watertight but not airtight
- Flavours evolve once oxygen interacts with it (Slowly seeps in through minute holes).
- Oxygen softens tannins
Adds further tertiary character to develop i.e. dried fruit, caramel, nuts (almond, hazelnut)

Question 13

Level off oakyness in a barrel

Answer 13

Dependant -
- how barrel is produced
- Age of barrel (new, 1 year use, up to 2 or three uses MAX)
- Size of barrel
(& therefore contact with the wine)
- Level of toasting influences flavour components
(length of time & level of heat applied

Question 14

Oak alternatives

Answer 14

Oak chips
Oak staves (individual slats of a barrel)

Cheaper than a barrel, added to insert vessels.

Question 15

Stainless steel / concrete vessels

Answer 15

Inert, do not impart flavour.
Can be airtight so no oxygen enters.
Can be good for high vol brands with specific flavour profile to maintain.

Question 16

Malolactic conversion

Answer 16

Occurs after alcoholic fermentation has finished.

Carried out by bacteria to lower acid levels & add buttery/dairy secondary flavours.

Nearly always takes place in red winemaking but is RARELY noticeable.

In white wine, may not want buttery flavours i.e. for mineral & aromatic whites like Riesling.

But good for Chardonnay.

Question 17

Blending

Answer 17

Of grape varieties can occur at several stages of winemaking process.

Consumer demand for consistent wine flavour of certain brands, means blending other wine types to a vintage can aid in maintaining a flavour profile.

Complexity is also improved from blending grape varieties

Question 18

Clarification of wine

Answer 18

Typical consumers expect a clear wine, so many wines are passed through a filter.

Though some wineries may leave it for it’s character.