Wine making Flashcards
(34 cards)
vinification definition
“the art of wine making”
Vinification factors
pre-fermentation factors fermentation types of wine making (whites, rose, red, sparkling, dessert/fortified) Fermentation vessels aging and maturation preparation for bottling packaging
Temperature threshold for fermenting
60 degrees… you don’t want to let it rise above 85 degrees
Fermentation definition/equation
Chemical reaction where sugar from grape juice, plus yeast (ambient in the air, or inoculated) produces alcohol and co2 as well as flavors, aromas and heat
Pre fermentation factors
Sorting
De-stemming (or not)
Crushing
fermentation vessels
Foudre: Large wooden vat 1000+ liter
Barrique: 225 liter, originated in bordeaux
Egg shaped (concrete)
Fermentation vessel materiels
wood
stainless steel (cleaner product)
Concrete
White winemaking steps
Harvest de-stem or whole bunch crush Press juice from skins (must) skin contact fermentation aging? (none, lees contact, barrel) fine and or filter bottle
Major difference between red and white wine making
Red wine is fermented with grape skins, white is not
What is Must?
Soupy mass of crushed grapes, juice, skins, pulp seeds, and possibly stems
Racking definition
process of allowing solids to settle to the bottom of the vat or barrel, then pouring or drawing the clear wine off
racking also aerates the wine, helping it mature
fining
helps remove excess tannins
Fining agents (egg whites, casein, gelatin)
Carbonic maceration
tanks filled with whole berries are blanketed under CO2 gas. Berries at the bottom of the tank are crushed and ferment normally
Banana, candied, pear, bubblegum flavors
Malolactic fermentation
Bacteria converts tart malic acid into softer tasting lactic acid
Diacetyl
by-product of ML fermentation, gives buttery taste
“bung”
stopper that is used to close bunghole
red wine making steps
harvest crush, rested or whole bunch fermentation press juice from skins Aging? fine and or filter bottle
what all does barrel aging do?
Evaporates excess water
oxidizes
textural changes (softens the wine)
flavor changes (vanilla, oak, toast spice, coconut)
New oak vs old oak barrels
New oak imparts most flavor
Old oak contributes little or no flavor, but still allows for oxidizing
Small barrel vs large barrel
large imparts less flavor
small imparts more flavor
has to do with % of liquid in contact with barrel
types of oak
American- bold more intense flavor of vanilla, baking spices, dill and coconut
French- subtler aromas of vanilla, toast and spice
Other types- Slavonian/hungarian
Toast level
caramelizes sugar in barrel, more toast more vanillin
light toast promotes the most extraction of wood tannin
Lees contact
leave white or sparkling wine in contact with yeasts that produced the fermentation
autolysis occurs
gives additional richness, creaminess and texture
“sur lie again”
aromas of bread dough, yeast, toast, nuts, subtle white flowers
Acidification
addition of tartaric acid to increase acidity to improve balance
common in Australia when wine is lean or flat
