Winemaking and Grapegrowing Flashcards
What factors affect the mousse of a wine?
- sugar available to convert to CO2
- capacity for CO2 to dissolve in the wine (eg. healthy vs botrytis grapes)
- length of time on lees
- quality of disgorgement
- time in bottle and type of closure
- size and shape of glasses
- serving temperature
What are the reasons for blending
- balance
- complexity
- style
- consistency
- rose
- price
- volume
- fault minimisation
why aren’t sparkling wines buttery?
because diacetyl is eaten by yeast during the second ferment
What is Liqueur de Tirage
a mix of wine/must, sugar, yeast, nutrients, and clarifying agent
how much alcohol will 24g/l of sugar generate in the second fermentation?
1.5%
Which portion of pressed wine will be faster maturing?
later press fractions with a higher concentration of phenolics, solids, and pH
How will a winemaker ameliorate too much tannin in the base wine?
fining with caesin, PVPP, or gelatine
what is laccase?
an enzyme released by botrytis affected grapes that causes oxidation
how are bottles stored during the 2nd fermentation?
horizontally at 10-12C
What factors influence time on lees?
- legislation
- style
- wine price
- producer’s financial ability
At what stage do autolysis characteristics become recognisable
after the first year, intensifying later
how long does autolysis take
between 4-10 years
why would a winemaker leave a wine on lees after autolysis concludes?
to take advantage of anti-oxidant characteristics
what is remuage
riddling to move flocculated sediment to the neck of the bottle
how long does manual riddling take
up to 8 weeks
how long does gyro palette riddling take
3-4 days
what is Liqueur d’expedition
wine and sugar which determines the final sweetness
What is the role of dosage?
to balance acidity. Less sugar is required in aged wines where the acidity is more rounded
How does the maillard reaction work with champagne?
It occurs after disgorgement as the sugars in LdE interact with compounds in the wine created through yeast autolysis
What is the transfer Method?
Similar to traditional but the first bottle is emptied into a pressurised tank, clarified/filtered, and rebottled with dosage.
What are two other names for the tank method?
Charmat, Martinotti
What are the benefits of the tank method?
- large volumes
- inexpensive
- fast
what temperature is the ferment for tank method?
16-18C
How many ferments are there in tank method?
2, with the second in a pressurised tank
