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Winemaking > Winemaking > Flashcards

Winemaking Flashcards

1
Q

Hand harvest

A

Hand harvest allowing for sorting in the vineyard. Picking healthy grapes at optimum ripeness (avoiding underripe or overripe flavours) for better quality.

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2
Q

Machine harvest

A

Machine harvest is quicker and cheaper keeping cost and therefore price of wine low.

Machine harvest allows cooler night harvesting ….

reducing the threat of oxidation and spoilage organisms - retaining primary fruit flavour - enhancing overall quality.

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3
Q

Grapes picked coolest hours / cold storage / adding SO2

A

reducing the threat of oxidation and spoilage organisms - retaining primary fruit flavour - enhancing overall quality.

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4
Q

Transportation in small crates limits damage grapes …

A

reducing the threat of oxidation and spoilage organisms - retaining primary fruit flavour - enhancing overall quality.

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5
Q

Grape reception - sorting

A

Sorting in winery … removal of substandard grapes or MOG raises quality.
It adds costs (time, labour and equipment) and reduces volume adding to the final price.

Limited sorting – saves costs (time, labour and equipment) - keeping cost and therefore price of wine low.

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6
Q

Grape reception

  • no skin contact
  • skin contact
A
  • avoids extraction of unwanted tannins – smoother mouthfeel.
  • saves time - keeping cost and therefore price of wine low.

Skin contact for extraction of aromatic and phenolic compounds to enhance fruit flavours and texture in the final wine.
This adds to the costs (time and equipment) and therefore higher prices of the final wine.

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7
Q

PRESSING

  • Gentle pressing (pneumatic press / basket press)
  • WB pressing
  • HV
A

White - low extraction of unwanted tannins (smoother mouthfeel).
Red: - avoid extraction of bitter seeds tannins.

Basket press - smaller press loads - adding to the costs in terms of time and labour and therefore …

Whites: WB press gives low oxidation (preserving primary fuit) and low extraction of tannins (smoother mouthfeel)

HV:
- Can take large press loads keeping costs and therefore price of wine low
- possible to flush with inert gas … reducing the threat …

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8
Q

MUST CLARIFICATION

  • Sedimentation
  • Fast clarification
A

least manipulative clarification method - retaining delicate flavours - more complexity
Takes time adding to the costs.

Leaving a low level of solids for obtaining fruity aromas.

Saves time, keeping costs and therefore price low.

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9
Q

Retaining a high level of solids

A

Retaining a high level of solids for increased complexity,

gives potential reductive sulfur components (struck match aromas) and less fruity aromas, increasing complexity.

Needs monitoring adding to the costs (time and labour) and therefore higher price of the final wine.

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10
Q

Hyperoxidation

A

Hyperoxidation removes bitter compounds (smoother mouthfeel) and compounds prone for oxidation (more stable).
Adding to the costs (time, labour and equipment) and therefore higher price of the final wine.

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11
Q

Adjustments

A

Adjustments enhances the balance and quality of the wine.
Minimum effect on costs and price of the wine.

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12
Q

Fermentation vessel: White wine
- New Oak
- Old Oak
- Neutral container
- Concrete eggs

A

New oak: adds NOAK flavours (vanilla and sweet spice oak notes) and gentle exposure to oxygen
- for deeper colour, fuller body, integration of oak and primary fruit.

Old oak enables gentle exposure to oxygen … deeper colour, fuller body, integration of oak and primary fruit.

Neutral container preserves primary fruit.

Concrete eggs gives convention currents mixing must and lees giving complexity.

Adding to the costs (time, labour and equipment) and therefore higher price of the final wine.

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13
Q

Yeasts
- Ambient
- Cultured

A

Use of ambient yeast (part of terroir) for promotion of certain aromatic characteristics adding complexity.
Risk for stuck fermention requires monitoring adding to the costs(time, labour) and therefore higher price in the final wine.

Cultured yeast for:
- neutrality
- promotion of certain (desired) aromatic traits
- reliably fermentation to prevent off-flavours that could reduce quality.

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14
Q

Fermentation temperature white
- cool
- moderate
- relative high

A

Cool fermentation temperature to enhance and retain aromatic compounds for aromatic fruity style.

Moderate fermentation temperature to retain primary flavours but avoid low-temperature esters (banana) for maximum fruit expression.

Relative high ferm temp to avoid low-temperature esters (banana flavour).

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15
Q

Malolactic conversion whites

  • avoid
  • malo …
A

Avoid malolactic conversion to retain primary fruit and acidity for fresh acidity and avoiding buttery aromas in the final wine.

Malolactic conversion lowers acidity and gives buttery aromas for slightly lower and rounder acidity (rounder mouthfeel) and additional complexity.

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16
Q

Blending of ..

  • more premium wines
  • inexpensive wines

Final blending

A

… to improve balance and complexity.

… to maximise volume at acceptable quality.

Final blending improves overall balance of fruit /oak/acidity and desired complexity.

17
Q

MATURATION

Short maturation/storing

Maturation in small oak

  • White
  • Red
A
  • to preserve fruity flavours.
    By releasing the wine as quickly as possible costs and therefore price of wine are kept low.
    • age the wine in a mildly oxidative process
    • giving a deeper colour, fuller body and complexity
    • plus additional flavours (vanilla and sweet spice oak/ (old) cedar/coffee notes)
    • start the development of tertiary characteristics (dried fruit/nutty/toast) for complexity.
    • age the wine in a mildly oxidative process (greater complexity) plus additional flavour (vanilla and sweet spice new oak notes / (old) cedar/coffee notes).
18
Q

Time in neutral containers

A

Time in neutral containers allows integration of flavours and loss of fermentation esters for the best expression of the primary fruit.

19
Q

Lees
- ageing
- stirring

A

Lees ageing adds texture while retaining freshness

Lees stirring adds body to the wine (and lessens the chance of reduction)
leading to fuller body and adding of secondary flavours (biscuit/toast) to add complexity.

This adds to the costs (time and labour) and therefore higher price of the final wine.

20
Q

Maturation HV/inexp whites
- lees
- maturation vessel

A

Lees ageing avoided as this takes time and requires monitoring adding to the cost.

Storage (for limited time) in inert vessels (concrete/SS) to retain aromatic fruity style.

Quick release keeps costs and therefore price low.

21
Q

Crushing before fermentation (red)

A

Crushing the grapes before fermentation
- to (facilitate the beginning of fermentation and extraction)
- for adequate CFT

for adequate depth of colour, flavour and level of tannins (CFT).

22
Q

Carbonic / semi-carbonic maceration

A
  • to promote intracellulair fermentation to make
  • fruity wines (with distinctive banana and kirsch aromas)
  • with a low tannin profile.
23
Q

Extraction using heat

A
  • rapid extraction of colour and low level of tannin to
  • make fruity wines with sufficient colour and a low tannin profile.

These have additional costs but these can be offset by time and tank space safed.

Can be used in case of grey rot to preserve quality

Can be used in case of smoke taint (FD) to preserve quality

24
Q

Capmanagement

A
  • Capmanagement (punching down small batches, pumping over very gentle, rack and return more extractive)
  • for extraction of desired amount of CFT.
25
Q

Post-fermentation maceration
- limited time/no
- post-fermentation maceration

A
  1. Short/no post-fermentation maceration to prevent over-extraction for fruity wine with desired colour intensity and medium level of tannins.
  2. Post-fermentation maceration for the extraction and polymerisation of tannins
    - for improving tannin structure
    - enhancing ageing potential.

Takes time and valuable tank space increasing the costs and therefore price of the final wine.

26
Q

Oak alternatives

A

Oak alternatives for inexpensive addition of oak flavours (vanilla and sweet spice oak notes).
Keeping costs and therefore price of the wine low.

27
Q

Whole bunch fermentation

Whole berry fermentation

A

Retaining whole bunches can add spicy/herbal notes and vibrant fruit flavours adding complexity.

Retaining whole berries can add vibrant fruit flavours adding complexity.

28
Q

Fermention in SS/concrete/oak: Red wine

A

Neutral vessels to retain primary fruit flavours for aromatic and fruity style.

Fermentation in oak for a rounded mouthfeel and good integration of oak and fruit flavours.

Large, high quality oak fermenters are expensive increasing the costs and therefore price of the final wine.

29
Q

Fermention Temp (red)

  • relatively cool (midrange)
  • relatively high (Warm)
A

Sufficient high to extract FCT but cool enough to retain fruity aromas to for a fruity style.

Relative high fermentation temperature to promote extraction for deeper colour, more flavour and higher level of tannins (CFT).

30
Q

Malolactic conversion in barrels

A

for better integration of flavours.

These are expensive adding to the costs therefore higher price of the wine.

31
Q

Separation of free-run juice and pressed wine

A

gives blending options for the preferred style of wine (especially the desired level of tannins) for long term bottle ageing.

32
Q

Cold soaking

A

slow and controlled extraction of FCT to promote deeper colour without high levels of tannin in the final wine.
This adds to the costs (time, equipment, energy) and therefore …

33
Q

Finishing - inexpensive

A

Tartrate stabilisation using metatartaric acid is quicker and less expensive in terms of energy than cold stabilisation.

Fining ensures wine stays clear and bright to maintain style and quality.

Sterile filtration to avoid risk of any faults developing in bottle to maintain style and quality.

Finishing preserves quality and style of the final wine.
By releasing the wine as quickly as possible costs and therefore the price of wine are kept low.

34
Q

Packageing

Bottle
PET/Brick/Bag-in-box

A

Bottle impermeable for oxygen
- preserves quality and style of the final wine and
- offers possibility of further ageing.

PET/Brick/Bag-in-box
- Providing wine is drunk within a year after release no negative impact on quality keeping costs and therefore price low

35
Q

CLOSURES

Agglomerate cork or moulded

Screwcap

Cork

A

Closures
Agglomerate cork or moulded closure:
- Providing wine is for early consumption no negative impact on quality keeping costs and therefore price low

Screwcap
- Suitable for retaining aromatic fruity style and keeps costs and therefore price low.

Cork:
- preserves quality and style of the final wine and
- offers possibility of further ageing.

36
Q

Finishing - premium

A

Tartrate stabilisation with cold stabilisation involves the least manipulations (energy)
Sedimentation involves the least manipulations (time)
Fining with gentle agents (red: eggwhite / white: bentonite) ensures the wine stays bright

… to preserve quality and style of the final wine.

These add to the cost and therefore price of the final wine.

37
Q

Appassimento method

  • loss of weight
  • Loss of water leads to …
  • Chemical changes in the drying grapes …
A

Depending on the speed and length of drying, the grapes lose around one third of their weight.

This loss of water leads to a higher level of sugar, potential alcohol, acidity, antocyanins (colour), (tannins) and concentration of … flavours.

In addition, chemical changes occur in the drying grapes.
For example, more glycerol is produced, giving a softer, fuller mouth-feel.

Winemaking (1 decks)

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