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White Wine Fermentation
Type of Fermentation Container
Additives
Clarification
Vocabulary
100
What temperature range does white wine normally ferment at?
White wine normally ferments at 38 to 90 degrees Fahrenheit, preferred at 50 to 68 degress.
100
Name 4 different types of fermentation containers.
1. Oak barrels 2. Stainless steel tanks 3. Wooden vats 4. Concrete tanks
100
What is added during fermentation to prevent oxidation and spoilage?
Sulfur Dioxide.
100
List and describe three different clarification techniques.
1. Filtration: Wine passes through some type of filter to removed sediment and bacteria. Unfortunately, filtration can also remove tannins and pigments 2. Fining: A substance is added to the wine that bonds to particles in the wine and sinks to the bottom. These particles are then removed. 3. Racking: The wine physically moves from one container to another, leaving the sediment and substances that are unwanted in the wine to remain in the original container 4. Cold Stabilization: The wine is chilled to less than 40 degrees so tartaric crystals can form. The wine is then racked and these crystals remain behind like other types of sediment. 5. Electrodialysis: It is another way to remove excessive tartrate crystals. It is more efficient than cold stabilization.
100
Define “Wine”.
Wine is an alcoholic beverage, typically made of fermented grape juice.
200
White wine is more commonly fermented at higher or lower temperatures than red wine?
White wine is more commonly fermented at a lower temperature. A lower temperature will generally produce a fruity, vibrant wine.
200
Name the pros/cons of using oak barrels.
Pro: It can give wood, tannin and vanilla aromas in the wine. Con: It can be very expensive.
200
Name two cons of natural yeast?
1. There is often adverse bacteria from grape skins. 2. It is not effective at high sugar levels.
200
What is the more labor-intensive and expensive type of clarification?
Racking.
200
Define “Must”.
Must is the mixture of solids and grape juice before fermentation begin.
300
What happens to wine when all of the sugars are converted during fermentation?
The wine will be dry.
300
Name the pros of using stainless steel tanks.
Pro: Stainless steel tanks are excellent at controlling fermentation temperature. They are easy to sterilize and fit around most equipment.
300
What are 2 pros of cultivated yeast?
1. It can be created to develop specific characteristics. 2. It is easy to control the outcome.
300
At what point during the white wine making process do you first start clarification?
As soon as sulfur dioxide has been added for the first time, but the wine needs time to cool first so sediment can settle.
300
Define “Clarification”.
Clarification is a way of removing sediment and other unwanted substances in the wine during the production cycle. Multiple types of clarification can be used.
400
How will the wine taste is sugar is still present at the end of fermentation?
It will taste sweet.
400
Name the pros/cons of using concrete tanks.
Pro: Concrete allows shapes to be made that fit well in any winery. It is inexpensive. It can be lined with other material to make sterilization more effective and prevent corrosion. Con: It is very heavy and hard to move and is very expensive to replace.
400
What are the negative effects of using Sulfur Dioxide?
If too much is used, all the yeast can be killed before fermentation is complete. This gives wine an unfinished taste. Too much will make it have a pungent odor. The smell is hard to describe, but it mainly irritates the nasal passage membranes.
400
What is an alternative method or removing tartaric crystals from wine, other than cold-filtration?
Electrodialysis.
400
Define “Malolactic Fermentation”.
Malolactic Fermentation is an optional fermentation process after the initial fermentation has completed. This turns sharp malic acids into softer lactic acids. Tart acidity is a big part in most white wines, so this step is often skipped.
500
Name 3 different ways to stop fermentation.
1. Add sulfur dioxide 2. Add a distilled spirit 3. Add carbonic gas 4. Increase the pressure in the tank 5. Lower the temperature below 38 degree (Any 2 will suffice)
500
Name the pros/cons of using wooden vats.
Pro: There is a low level of oxygen that enters tank. It used to be the only large container to make wine. Con: It is hard to maintain, clean, and control temperature.
500
What is the most common used species of yeast in wine making?
Saccharomyces cerevisiae.
500
Name one example of a fining agent.
1.Gelatin 2. Bentonite isinglass 3. Casein 4. Egg whites.
500
Define “Whole Cluster Pressing”.
Whole cluster pressing is when entire grape bunches are pressed softly at the same time to extract the juices of the grape.