14. Maturation

Question 1

What does oxygen do in the maturation process?

Answer 1

• Gradual reduction in primary aromas and development of tertiary aromas
• Influences the color of wine
• Softens tannins in red wines
• Influences wine style

Question 2

Describe the role of wooden vessels and oxygen in maturation.

Answer 2

• slow, gradual exposure to oxygen
• Wine is most exposed to oxygen during transfer (racking)
• Due to evaporation, barrels need to be topped up often, increasing exposure to oxygen bc removing bung.

Question 3

What is micro-oxygenation and it’s role in maturation

Answer 3

• involves bubbling oxygen through wine.
• cheaper than maturing wine in barrels
• provides effects of maturation in wood more quickly, no need for expensive barrels
• Rate of oxygen can be controlled
• HOWEVER, introducing oxygen can increase chance of spoilage.

Question 4

What factors influence the role of wood in maturation?

Answer 4

• Age of vessel
• Size
• type of wood
• How it was made
• Length of time in wood
• cost of maturation in wood
• Oak alternatives

Question 5

Role of new wood in maturation?

Answer 5

New wood contains various extractable compounds

Question 6

Role of the size of barrel?

Answer 6

oxygen exposure is greater in smaller barrels

Question 7

Role of wood type?

Answer 7

different oaks have different impacts on the wine.

Question 8

How does the production of a vessel affect the wine?

Answer 8

toasting, length of seasoning has a vital influence on flavors in the wine.

Question 9

How does the length of time spent in wood affect the wine?

Answer 9

Influences the level of and type of compounds extracted, oxygen.

Question 10

What are some oak alternatives?

Answer 10

staves,

wood chips

Question 11

What role to lees play in the maturation of red wine?

Answer 11

Softens tannins, reduce color, reduce astringency. The role is generally not very noticeable in red wines.

Question 12

Role of lees in the maturation of white wine?

Answer 12

More notable effect. Notes of yogurt, dough, biscuit, toast

-Stabilization against pro

Question 13

For red and white, what are general effects of lees in maturation?

Answer 13

• protect against oxygen, lowering needs for SO2
• Too thick can produce reductive sulfur compounds
• Adds to cost of finished product

Question 14

What are the main 7 reasons for blending wine?

Answer 14

• Balance
• Consistency
• Style
• Complexity
• Minimizing Fault
• Volume of production
• Price

Question 15

Describe blending for balance

Answer 15

• may help to increase or moderate the levels of certain characteristic of the wine to produce a wine that is better balanced, and enhance quality..
• EX: warmer vineyard blended with cooler vineyard to fine-tine acidity levels.
• EX: grape varieties to enhance balance of the wine: cab/merlot