Vinification, Bottling, Maturation
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| Making Red Wine | Maceration - wine and skin left together. 6 days for wine of good color, 12 + days for tannic wine destined for ageing. Ferment at (20-35 C) pumping over or punch down method
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| The Grape | Juice (sugar acide, flavors); skins (tannins, coloring, flavoring); pips & stalk (tannin)
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| Grape - surgar ripeness | affects final alcohol level
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| Grape - phenolic ripeness | affects flavors, acides, tannins
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| Carbonic Maceration | Fermentation of uncrushed grapes under a blanket of CO2. Uses grapes own enzymes in absence of yeast. E.g. Beaujolais Nouveau
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| Fining Agent | Causes tiny particles to coagulate so fall under gravity or filtered. E.g. egg white, bentonite, kieselghur
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| Vinification | Crushing (breaks grape skin, juice runs out); Pressing (separate liquid and solid grape matter)l Fermentation - main yeast is saccharomyces cerevisiase (sugar conveted to alcohol, carbon dioxide and heat are by products)
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| Making Rose wine | 1) black grape press directly and juice fermented (vin gris) 2) abbreviated red wine maceration, (1-3 days and then juice fermented w/out skin) 3) saignee - grapes destalked but not crushed, vatted for 12-24 hrs, run off and fermented w.out skin contact
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| Making white wine | Ferment at (15-20 C) oak, less contact, etc.
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| Malolactic (secondary) fermentation | Tart malic acid converted to softer lactic acid. Necessary for red wine, maybe encourage by raising temp and not adding sulphur dioxide. With white, more careful - can soften acide, new flavors like butter & hazelnut, but lose some pure fruit aroma
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| Sulphur Dioxide | Acts as antioxidant and antispectic. Can kill bad yeasts & bacteria; prevent oxidation of wine
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| Making Sweet wine | 1. Botrytis; 2. Passito (drying grapes); 3. Freezing; 4. Filtering; 5. Sussreserve (unfermented grape juice)
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| Must Adjustments I | 1. Chaptalization/enrichment - sugar is sometimes added to increase alocohol; 2) sulphur dioxide (SO2) acts as an antioxidant or antispectic 3) Acidification - add tartaric acid in powder form
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| Must Adjustment II | 3. Acidification - by adding tartaric acid in powder form; 4. Deacidification (cooler regions) - excess acid neutralized by addition of postassium bicarbonate; 5. Tannin may be increased by addition of powder
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| Plate filters | Remove unwanted particles
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| Membrane filters | remove yeast & bacteria
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| Cold, sterile bottling | for wine of low alcohol, residual sugar
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| Hot bottling | wine heated in bottle to kill microbes (normally in cheap wines)
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| Maturation | To survive ageing, high levels of tannin, acidity and or alcohol needed. Also need fruit that will develop to make ageing worthwhile
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| Microbiological stabilization | yeast & bacteria can cause problems. 1) add sulpphur dioxide or heat to kill bad yeast. 2) pasteurization (mainly red) "flash" heat to 95c for a second
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| Casse | Chemical faults in a wine - haziness, deposit, often with off-smells and flavors
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| Racking | Process from which wine is removed from its sediment and put in a fresh cask.
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