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04 - Fermentation and Still Wine Production
CSW Study Guide, Unit Two, Chapter 4: Fermentation and Still Wine Production
Terms in this set (14)
What are the principal products of fermentation?
Alcohol, Heat, Carbon Dioxide
What is C6H12O6?
Grape sugar (a carbohydrate)
What would be the approximate alcoholic content of a dry wine made from grapes harvested at 22-degrees Brix?
12.2% (55% Brix, p43)
Why is SO2 added to grape must?
To inhibit wild yeast, and prevent spoilage and oxidation.
When making white wine, what is the most typical order of the following events?
Aging, Bottling, Clarification, Crushing, Fermentation, Pressing, Racking.
Crushing, Pressing, Fermentation, Racking,Clarification, Aging, Bottling.
What might happen in the bottle if a wine is not cold stabilized?
Tartic crystals may form in the bottle, when exposed to cold tempratures.
What causes malolactic fermentation?
Bacteria. It converts malic acid into lactic acid. (p46)
What is fining?
A clarification technique used to removed fine dissolved sediment in the fermented solution.
Fining agents bind to particles in the wine and settle out of solution via gravity. These bond particles are then removed through racking. (p47)
What is the purpose of chaptalization?
Raise sugar levels of the must for fermentation (p46)
How does maceration affect a finished wine's flavor and texture?
[Extended Maceration] Astringency increases as more and more tannin (and pigment) is extracted. (p48)
What is the typical range of temperatures for red wine fermentation?
60 to 95-degrees (p48)
What is carbonic maceration?
A.K.A., "Whole-Berry Fermentation" in an anaerobic (oxegen-free) environment where grape sugars create alcohol without yeast.
This is an enzymatic fermentation, that runs hot at 85 to 95-degree and long, up to 3 weeks. (p49)
What is cold stabilization?
Tartic acid precipitates out of solution as tartrate crystals when wine is chilled. To prevent what looks like 'glass shards' in the bottle, wines are chilled to 25-degrees to 27-degrees for 2-4 weeks in the cask.
What is heat stabilization?
Proteins turn into a white haze when exposed to heat. Fining agents remove proteins to prevent this.
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