wine midterm - science and methods of production

skin contact in white wine

cold maceration gives more flavor and texture, but increases price

fermentation in white wine

colder than red wine to preserve fruitiness

cold maceration in red wine

adds flavors and textures, but not tannins

fermentation in red wine

higher temperatures means higher flavor of tannins

cap management in red wine

misses grapes/skins with juice during fermentation - boosts tannins

post fermentation maceration

helps smooths flavor of tannins, more important if wine will be aged

what can you blend after wine production

different viraitals, vintages, and leftover grape/skin pressings

why dose blending happen after wine production

creates balance, style, consistency, complexity, and can adjust price

stainless steel vs oak

stainless steel doesn’t add flavor, but is cheeper than oak

European oak vs. American

American oak is cheeper, but European is higher quality

small oak barrels give -

more contact with wine, adds more flavor

extra bonus of oak

has oxidation effects

can you use both stainless steel and oak

it is cheeper to use stainless steel barrels with oak inserts for flavor, but one provide any of the oxidation of oak barrels

what is malolactic fermentation

changing of malic acids (harsh) into lactic acids (softer), gives wine a creamy flavor, increases pH and decreases acidity

what prevents malolactic fermentation

sulfer dioxide

what is lees contact

leaving the sediment caused by dead/dying yeast from fermentation (fine lees) in contact with the wine. creates a brioche flavor

what grapes make what wine?

white can be any grape, red wine only wine grapes

how is orange wine created

red wine maceration techniques on white wine

sulfer dioxide acts as a

stabilizer and clarifier

alcoholic fermentation is

turning glucose into ethanol and CO2, needs heat

screw top vs cork

screw top protect wine better, but crock lets it age

how to Alps stones effect wine in chateauneuf de pape?

hold onto heat and warm up soil, make grapes ripen faster and increase sugar contact in grapes. makes their wine have a higher ABV and stronger tannin flavor

main veritial of chateauneuf de pape

grenache

main varietal of Rhône

Syrah, but GSM is a common trio

viticulture

just grow grapes

négociants

buy others grapes to make wine

caves coopertives

share equipment to make wine

récolant manipulants

grow grapes and make wine no

north Rhône can mix -

red and white grapes, but only if its a field blend

aging can produce

can create tertiary aromas and smooth out flavors, but it can create defects if the wine was not ment to age