14. Maturation

Question 1

What types of wines are likely to be finished and packaged shortly after the end of fermentation? Give 2 examples.

Answer 1

• Young, fruity or aromatic styles of wine that have been protected from oxygen throughout the winemaking process.
• Examples: New Zealand Sauvignon Blanc, Veneto Pinot Grigio

Question 2

What is the goal when protecting young, fruity or aromatic styles of wine from oxygen?

Answer 2

• To best retain their primary aromas

Question 3

In what types of vessels are young, fruity or aromatic styles of wine stored after fermentation?

Answer 3

• Vessels that are impermeable to oxygen (e.g. stainless steel)

Question 4

How are young, fruity or aromatic styles of wine protected after fermentation?

Answer 4

• Protected by use of SO2 and/or blanketing with inert gas

Question 5

When are young, fruity or aromatic styles of wine likely to be bottled?

Answer 5

• Shortly after the end of fermentation

Question 6

Why might a producer choose to bottle only when an order from a customer has been placed? Where is the wine stored?

Answer 6

• Wine stored in bulk
• More flexibility selling wine through the year (can be packaged with different labels, sold in bulk, blended)
• More efficient in terms of winery space than the same volume of wine kept in stacks of bottle
• Labels are less likely to get dirty or become ruined (e.g. humidity)

Question 7

What are the key factors that may have an influence on the wine during maturation?

Answer 7

• oxygen
• new wood
• yeast lees
• blending