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Winemaking Flashcards

(63 cards)

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1
Q

What sensations does alcohol contribute to wine?

A

Sweetness, bitterness, warmth, fullness

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2
Q

What does volatile acidity refer to?

A

Acetic acid

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3
Q

What is rotundone?

A

Peppery aroma in Syrah and GV

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4
Q

Characteristics of wine with low pH:

A

Stable, bright red, increased ageability, increased effectiveness of SO2

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5
Q

How are flavors formed in wine?

A

Fermentation
Grape must contains aroma precursors
Building blocks for post-fermentation aromas and flavors

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6
Q

Thiols:

A

Aromatic compounds released during fermentation

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7
Q

Terpenes:

A

Aromatic compounds released in fermentation with fruity and floral aromas

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8
Q

Aromas created by fermentation:

A

Esters
Acetaldehyde
Diacetyl (buttery)
Sulfur compounds

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9
Q

Importance of Glycerol?

A

3rd most abundant part of wine

Contributes smooth texture and full body, lightly sweet

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10
Q

Is SO2 allowed in organic winemaking?

A

Yes in EU
Yes in US with “wine from organic grapes”
No added in US for organic winemaking, and all naturally occuring <10mg/L

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11
Q

How to limit oxygen in winemaking?

A 
Avoid ullage (space of air)
Use of inert gases - nitrogen, co2, argon
Add SO2 - antioxidative
Impermeable containers - stainless steel
Cool, constant temperature
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12
Q

How to increase oxygen exposure in winemaking?

A 
Cap management
Small wood barrels
Allowing ullage
Racking/lees stirring
Hyperoxidation/micro-oxygenation
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13
Q

Role of SO2 in winemaking, and when is it added?

A

Anti-oxidant
Anti-microbial

Soon after grapes are picked/reach the winery, crush, after MLF, and at bottling.

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14
Q

When is SO2 not effective?

A

When it is bound - SO2 binds when added to must or wine

At high pH levels

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15
Q

How to best transport grapes to winery?

A

In small crates to minimize crushing
Sanitized equipment
Cold temps
Addition of SO2

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16
Q

When does pressing occur?

A

White wines - right after crush

Red wines - after desired time on skins or after fermentation

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17
Q

Describe pneumatic press:

A

“air bag”
Cylindrical cage with a bladder
Bag gradually inflates - can be programmed for appropriate pressure
Easily flushed to prevent oxidation

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18
Q

Describe basket press:

A 
More traditional but now less common
"vertical press"
Pressure applied from above, juice/wine flows through holes on the side
No prevention from Oxygen - open
Gentler
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19
Q

Name four types of presses:

A

Pneumatic, basket, horizontal screw, continuous

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20
Q

Define enrichment:

A

Adjusting the potential alcohol in grape must
Practiced after fermentation begins
Includes Chaptalisation (adding beet or cane sugar)
Can also add grape concentration or RCGM

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21
Q

Four ways to raise alcohol in must:

A

Enrichment
Reverse Osmosis
Cryoextraction
Vacuum evaporation

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22
Q

How do you reduce alcohol in wine?

A

Add water to grape must pre-fermentation

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23
Q

Most common method for acidification?

A

Tartaric acid addition

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24
Q

Methods for deacidification?

A

Addition of Calcium Carbonate (chalk)
Addition of Potassium Carbonate
Ion exchange

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25
Process of yeast in fermentation:
Yeast eat O2 and multiply (aerobic respiration) Switch to fermentation when O2 is out (anaerobically) Needs viable temp range, access to nitrogen and nutrients, alcohol, CO2, and heat
26
Fermentation temperature ranges:
``` Cool - 12-16 Fresh, fruity white and rose Moderate - 17-25 Fruity reds and less fruity/barrel whites Warm - 26-32 ```
27
Advantages of concrete over stainless steel for fermentation?
Maintain a much more even temperature | Create convection currents that mix must and lees
28
Advantages of stainless steel for fermentation:
Easy to clean, large, controlled, neutral, protect against oxygen, mechanized
29
Advantages of wood fermentation:
Retains heat, allows small stream of Oxygen | Long term - inexpensive
30
What factors encourage MLF?
18-22 Moderate pH 3.3-3.5 Low SO2 Adding cultured lactic acid bacteria
31
Effects of MLF?
``` Reduction of Acidity Rise in pH Color loss in red wines Greater Microbial stability Flavor modification - loss of fruit character, addition of butter ```
32
Options for removing alcohol post-fermentation?
Reverse osmosis | Spinning cone
33
What factors have an influence on the wine during maturation?
Oxygen, new wood, yeast lees
34
Effects of oxygen during maturation?
Gradual reduction of primary aromas Development of tertiary aromas Color change Softening of tannins
35
Effect of temperature on oxidation?
Warm temperatures increase speed of oxidation
36
How does oxygen permeate the barrel?
First month, through the pores | Over time, gaps between staves and the bung hole
37
Describe micro-oxygenation
Small doses of oxygen are bubbled into the wine post-fermentation
38
Effects of micro-oxygenation in maturation?
``` Increased intensity Increased color stability Softer tannins Improved texture Reduces unripe, herbaceous flavors ```
39
Storage temperature for wines?
Whites: 8-12 Reds: 12-16
40
Describe wine loss during maturation
Can occur when barrel-aged Water/alcohol evaporates through staves Increased loss with warm temperatures and low humidity
41
What is a barrique?
A small vessel - 225L
42
Name of a large vessel for aging?
Foudres
43
Components unique to American oak?
Lactones | Less oak tannin
44
Why is American oak cheaper?
Can be sawn (makes more vessels) Grows significantly quicker Half-price of European
45
Five species of oak:
American, French, Hungarian, Russian, Slavonian
46
Other wood alternatives to oak?
Chestnut, cherry, acacia
47
Define and explain the role of autolysis
Break down of dead yeast cells Contributes flavors, body, and texture to the wine after fermentation if not filtered Stabilizes the wine
48
What does blending refer to?
``` Varieties Locations Different growers/businesses Vintages Different vinifications Different vessels ```
49
Why do you blend?
``` Balance Consistency Reach a desired style Complexity Minimize faults Volume Price ```
50
Methods of post-fermentation clarification?
Sedimentation, Centrifugation, Fining, and Filtering
51
Three categories of fining agents?
Removal of unstable proteins Remove phenolics that contribute color/bitterness Remove color and off-odors
52
Examples of fining agents?
``` Charcoal Egg White Gelatine Bentonite Casein Isinglass Vegetable protein products PVPP - Polyvinylpolypyrrolidone ```
53
Types of filtration:
Surface (membrane or cross-flow) | Depth (Sheet or diatomaceous earth)
54
How to ensure protein stability?
Fining with bentonite
55
How to ensure tartrate stability?
``` Cold stabilisation Contact process Electrodialysis Ion Exchange Carbosyethylcellulose (CMC) Metatartaric Acid ```
56
Define cold stabilization:
Wine chilled to -4C for ~8 days and then filtered | Removes potassium bitartrate
57
Define contact process
Potassium bitartrate added to wine, speeds up crystalization Wine chilled to 0C and filtered after 1-2 hours Quicker, cheaper, and more reliable form of cold stabilization
58
Define electrodialysis
Form of tartrate stability that uses a charged membrane to remove potassium, calcium, and tartrate ions
59
Amount of free SO2 in wine?
White: 25-45mg/L Red: 30-55mg/L Sweet: 30-60mg/L
60
Define sparging
Removing dissolved oxygen before bottling by flushing with inert gas
61
What causes volatile acidity?
Activity of acedic acid bacteria Inadequate levels of SO2 Excess exposure to Oxygen
62
How to avoid brett?
Excellent winery hygiene Maintain effective SO2 levels Keep pH low Short time between Fermentation and MLF so SO2 can be immediately added
63
Measuring oxygen in packaging?
Total package oxygen: - Dissolved oxygen - oxygen in head space - oxygen in cork - oxygen transmission rate of cork/closure

D1 (2 decks)

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