Vinification

Question 1

What happens during malolactic fementation?

Answer 1

• Can be induced or happen on its own
• Process in which sharp tasting malic acid converts into softer lactic acid.
• Initiated by malolactic bacteria
• During this process a byproduct diacetyl is produced which tastes like butter. (Common in Cali Chards)
• Results in creamier, softer, rounder wines

Question 2

Why does white wine not take on the tannins of oak when aged in oak barrels?

Answer 2

Doesnt take tannins from barrels because oak clings to lees when removed

Question 3

What is sur lie aging/autolysis?

Answer 3

Process in which amino acids and proteins are formed if wine is left in contact with lees. Develops a creamier mouthfeel and fuller texture. (Common in Champagne)

Question 4

What is cold stabilizing?

Answer 4

• Used with white wine
• Wine chilled down to just above freezing for ~3weeks
• Abrupt temp drop causes tartaric avid asnd other molecules to precipitate out of the wine as visible crystals
• Done so crystals dont show up looking like glass when consumers refrigerate their wine

Question 5

What is semi carbonic maceration?

Answer 5

• Bunches of uncrushed grapes are placed whole inside closed tank
• Weight of bunches on top crushes those on bottom releasing juice that ferments thanks to natural yeasts present on skins
• CO2 released from this creates pressure in the vat that causes grapes on top to ferment until they explode.
• Result: juicy, fruity wine

Question 6

What is fully carbonic maceration?

Answer 6

• Whole clusters in tank
• CO2 is pumped into tank and is sealed.
• This creates extremely fruity aromas associated with bubblegum/candy

Question 7

How can a winery be sustainable?

Answer 7

• Conserve water and energy
• Maintain healthy soil
• Protect air and water quality
• Enhance relations with employees and communities
• Preserve local ecosystems and wildlife habitat
• Improve the economic vitality of vineyards and wineries

Question 8

Four types of rose production

Answer 8

Maceration - crushing grapes and letting the juice sit in contact with skins at a controlled cool temp to gently extract color but not tannin.

Blending - most often used in sparklers.

Direct press - pressing grapes right away but no maceration - just enough time to let a small amount of color tint the juice.

Saignee - “bleeding” pink juice drawn off a tank of fermenting red wine. This can result in higher alcohol/more tannic roses.

Provencal rose typically maceration or direct press.

Question 9

Species of yeast used in winemaking

Answer 9

Saccharomyces cerevisiae

Question 10

White winemaking process

Answer 10

Harvest
Sort
Destem
Crush
Press
Ferment
Fining/Filtering
Bottling/Packaging

Question 11

Red winemaking process

Answer 11

Harvest
Sort
Destem
Crush
Macerate
Ferment (w/skin contact)
Pressing
Aging
Fining/Filtering
Bottling/Packaging
Bottle aging

Question 12

Rose winemaking process

Answer 12

Harvest
Sort
Destem
Crush
Maceration (short contact)
Pressing
Fining/Filtering
Bottling/Packaging

Question 13

Oak and impact on wine

Answer 13

Imparts vanillin flavors, notes of tea and tobacco, and impressions of sweetness. Helps wine grow softer and richer after oak aging.

First used during Roman Empire

Strong enough to withstand transport/being torn apart but malleable enough to be shaped into barrels

Oak typically found in French forests, American forests in midwest, Austria, Hungary, and Slovenia.

Question 14

Why do winemakers prefer oak barrels instead of other woods?

Answer 14

It is porous to a perfect degree. Both water and alcohol evaporate outward through the barrel’s staves and bunghole while at the same time allowing the perfect amount of oxygen inside to help develop the wine.

Question 15

Other woods used for barrels

Answer 15

Acacia, cherry, walnut, pine, chestnut - however not good substitutes.

Question 16

What is a demi muid?

Answer 16

• French term for wooden casks that hold 600 liters
• Typically used in Rhone Valley
• Larger than barriques or pieces but smaller thant foudres

Question 17

What is a foudre?

Answer 17

• French term for a large wooden cask of indefinite size
• Popular in Rhone Valley and Piedemont, IT
• Significantly larger than small oak barrels
• Can hold 2000-12000 liters

Question 18

What is a barrique?

Answer 18

• Small French oak barrel that will hold 225 liters
• Typically used in Bordeaux

Question 19

What is a piece?

Answer 19

• A small French oak barrel with a deep bilge holding 228 liters
• Short and squat shape.
• Designed to help lees settle easily to impart creaminess on high acid wines.
• Typically used in Burgundy and for high quality Chards

Question 20

Describe barrel making process, coopers

Answer 20

Seasoning - Hand split oak into staves along natural grain lines and air-dry staves exposed to the elements for 4yrs - helps leech hard tannins out of the wood.

Staves are fitted together and heated over fire while being kept moist as to not burn.

Iron hoops added

Toasting - This imparts complex, toasty, charred, caramel flavors on the wine. Different levels.

Question 21

Skin contact and effect on color, extraction, pH, and texture.

Answer 21

Skin contact increases:
* pH
* Color
* Wine flavor
* Body

Many flavor and phenolic compounds are found in the grape skin. Excessive extraction can have a marked negative effect on wine quality.

Question 22

Battonage and effect on wine

Answer 22

Stirring of the lees - helps balance wine and impart creamy flavors/texture.

Question 23

Whole cluster fermentation and effect on wine

Answer 23

The act of vinifying whole grape bunches and all of their components together, including stems, seeds, and berries.

Full clusters of grapes are fermented but not in a sealed tank pumped with CO₂. These wines are exposed to more native yeasts, giving them more complex flavors and a better expression of terroir.

Tend to be softer than de-stemmed wines. Adds texture, flavor, and structure from the stems. In high-acid vintages, adding whole clusters can mellow juice out and add freshness to it. Stem inclusion can also alter the hue of a wine, as stems absorb pigment. When stems are added, the color of the wine tends to be lighter.

Commonly used with Syrah, Pinot Noir, Burgundy, Beaj.

Question 24

Whole berry fermentation and effect on wine

Answer 24

Rather than crushing grapes prior to fermentation, the entire cluster is put into the fermenting tanks. The result is wines showing particularly intense berry flavors. This is also known as the “ancient method”.

Question 25

What is Oxidative winemaking?

Answer 25

Done to develop secondary aromas and flavors in wine and add textural complexity. Opens up the wine Done by adding controlled amount of oxygen at various stages of vinification via techniques like barrel fermenting, batonnage (stirring lees), and racking (moving wine from one barrel to another). ie: Sherry, Madeiras

Question 26

What is Reductive winemaking?

Answer 26

Aim to protect the grapes and pre-fermented juice from air. Helps preserve the fresh fruit character of their wines, resulting in a lighter, fresher, fruitier style that’s typically paler in color. Done with sulfur dioxide and controlled-temperature fermentation. ie: Sauv Blanc

Question 27

What are the wine aging regulations of Champagne?

Answer 27

15mos total with 12mos on lees

Question 28

What are the wine aging regulations of Rioja?

Answer 28

Crianza (2yrs) Reserva (3yrs, including 1 yr in oak) Gran Reserva (5yrs - 2 in oak and 3 in bottle)

Question 29

What are the wine agingin regulations of Brunello?

Answer 29

2yrs in wood + 4mos in bottle

Question 30

Fining agents

Answer 30

Substance(s) added to wine ahead of bottling to remove unwanted material that can make wine look hazy or to remove unwanted aromas/bitterness. Fining agents bind to unwanted particles so they can easily be filtered out. Examples of fining agents: gelatine, egg whites, casein, bentonite and carbon

Question 31

Free vs. bound compounds

Answer 31

Young wine contains “free” anthocyanins, which are relatively unstable. As wine ages, the anthocyanins bind with tannins and other compounds in wine, forming stable “bound” anthocyanins, known as polymeric pigments.

Question 32

Sulfur additions

Answer 32

Added to protect wine from microbial bacteria. Very reactive and can bind to compounds. As pH increases, SO2 decreases.

Question 33

What is pumping over?

Answer 33

* A process during fermentation of red wine when juice is pumped from bottom of container to the topand sprayed over the cap of the grape skins to break it up and keep it wet * This increases color, aroma, flavor, and tannin * Helps prevent growth of bacteria that can spoil wine