Winemaking Flashcards
(15 cards)
Crushing
Split the grapes skins to release grape juice
Pressing
Crushed grapes are squeezed to extract as much liquid as possible
Alcoholic fermentation
Create alcohol with yeast
Storage/Maturation
- Storage - less than an year
- Maturation - extnede period of time and devlop flavours in wines
Packaging
Glass bottles are the most popular form
Dry red wine process
- Crushing
- Alcoholic fermentation
- Draining
- Pressing
- Storage/Maturation
- Packaging
20°C to 32°C (65°F to 90°F)
Dry rosé wine process
- Crushing
- Alcoholic fermentation
Short maceration - draining fermenting wine from the skins - Storage
- Packaging
12°C to 22°C (54°F to 72°F)
Dry white wine process
- Crushing
- Pressing
- Alcoholic fermentation
- Storage/Maturation
- Packaging
12°C to 22°C (54°F to 72°F)
Sweet wine process
Concenrated grape sugars
1. Alcohlic fermentation
2. Yeast stops fermenting before all sugar is converetd to alcohol
Ripe grapes
1. Remove yeast using filtration/Kill yeast by adding alcohol
2. Add sweetness to a dry wine
Winemaking options
- Adjustments
- Adding sugar ( in cool climates)
- Adding acid (in warm climates)
Winery vessels
Stainless steel/Concrete vessels
Oak vessels
Malolatic conversion
- After the alcohlic fermentation is finished
- Lowering the acidity and give futtery flavours
Lees
- After the alcohlic fermentation is finished, and dead yeast falls to the bottom of the vessel
- Increasing body and adding extra flavours (biscuit, bread)
Changes to white wines
Maturation in the bottle
- Colour: lemon - gold - amber
- Intensity becomes deeper
Changes to red wines
Maturation in the bottle
- Colour: ruby - garnet - tawny
- Intensity becomes paler
- Tannin drops
