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In wine fermentation, what is 'must'?
Juice and pomace
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What is pomace?
Solid residues: skins, seeds, stems
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What is racking?
Wine is separated from the lees (sediment of yeast and grape material)
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How is white wine made?
- 1. Stems removed from grapes
- 2. Juice sits in contact with skins for4 16-24 h (add SO2)
- 3. Press (discard pomace)
- 4. Fermentation vat (10-15 days) add yeast
- 5. Aging (5 months)
- 6. Clarifying agents (filtration or centrifugation)
- 7. Bottling
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What are the steps to make red wine?
- 1. Stems removed, grapes crushed
- 2. Maceration and fermentation (vat is not removed), SO2 and yeast is added
- 3. Press (pomace discarded)
- 4. Aging in barrels
- 5. Add SO2, transfer to clean barrels 3 times per year
- 6. Clarifying agents or filtration and centrifugation
- 7. Bottling: aging in bottles 6 months or more
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What are the grapes used in wine making?
Vitis Vinifera
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What are some of the main varieties used in white-wine making?
Chardonnay, Muller-Thurgau, Riesling, Sauvignon Blanc, Semillon, Traminer
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What are some of the main grape varieties used in red wine making?
Barbera, Cabernet Franc, Cabernet Sauvignon, Gamay, Grenache, Merlot, Pinot Noir, Shiraz
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Why is SO2 added to the must during prefermentation?
To kill the wild yeasts
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What are the three options for clarifying white wine?
- Pectolytic enzymes added to break down grape material (pectin)
- Filtration
- Centrifugation
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