Documentos de Académico
Documentos de Profesional
Documentos de Cultura
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Answer No: 1
a. Lees: The sediment that is left by the must during the fermentation process. The sediment is usually cleared from the wine using methods of racking, ning and ltration. b. Estufa: It is an aging process meant to duplicate the long effect of sea voyage of the aging barrells through trpoical climates. Used in the production of Madeira wine, the wine is stored in wooden casks in warm rooms to age. c. VDQS: (Vin Delimite de Qualite Superieure) Quality standard one step below AOC. Less strict than AOC, usually used for smaller areas or as a "waiting room" for potential AOCs. This category will be abolished at the end of 2011. d. NAB: (Non Alcoholic Beer): These are beers that by denition must contain not more than 0.5% aalcohol by volume. e. Remuage: Remuage or riddling is the traditional method used to clear the wine. The bottles are taken to a holed wooden frame called puptre. This is made of two rectangular boards hinged together to form an inverted V shape. The remueur manipulates the bottles, turning and tilting each one gradually to encourage the sediment into the neck of the bottle. At the end of this operation the bottles will be almost vertical and the sediment resting on the cap. f. Chaptalisation: Sometimes due to poor weather the grapes do not ripen properly resulting in insufcient sugar in the fruit. The addition of concentrated must or sugar to the grape juice before fermentation to achieve the nal alcohol content is called chaptalization. g. Bloom: The outer skin or cuticle of the grapes has a whitish downy or cloudy coat which is known as bloom. The waxy substance contains wild yeasts and wine yeasts. It also contains other microorganisms such as bacteria, principally the acetobacter. h. AOC: (Appellation dorigine Controle) Wines from a particular area with many other restrictions, including grape varieties and vinication methods. This label denotes the highest quality standard in French wines. i. Cremant: Sparkling wines designated Crmant are produced using the traditional method, and have to fulll strict production criteria. In France, there are seven appellations for sparkling wine which include the designation Crmant in their name: Crmant d'Alsace, Crmant de Bordeaux, Crmant de Bourgogne, Crmant de Die, Crmant du Jura, Crmant de Limoux, Crmant de Loire. j. Asti-spumante: Asti is a sparkling white Italian wine that is produced throughout southeastern Piedmont but is particularly focused around the towns of Asti and Alba. Since 1993 the wine has been classied as a Denominazione di Origine Controllata e Garantita (DOCG) and as of 2004 was Italy's largest producing appellation. Made from the Moscato Bianco grape, it is sweet and low in alcohol, and often served with dessert.
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White Grapes
The making of the white wine encompasses : 1. Using white grapes such as a Riesling, Sauvignon Blanc or Chardonnay.
De-stalking
2. De-stalking - where stalks of all the grapes are removed. 3. Pressing of the grapes - The process involves passing the destalked grapes from an Archimedes press or a pneumatic press. This process squashes the grapes by breaking the skins until all the juice is released. 4. The treatment and fermentation of the must - During this process, the must is usually treated with sulphur dioxide and then cleansed of any remaining skin, pips and other suspended matter. Cultured yeast may be added and the wines are fermented slowly and cooly between temperatures of 15C and 20C to impart delicacy and fragrance. 5. Maturation - The wine is then left for maturing in casks for a short time.
Pressing
Fermentation
Maturation
Racking
6. Racking - Running the clear wine off its lees or sediment from one cask to another. 7. Fining - A further clarication of wine usually before bottling. A ning agent such as isinglass is added and this attracts the sediment suspended in the wine, causing it to coagulate and fall to the bottom of the container. 8. Filtration - The nal clarication before bottling. It removes any remaining suspended matter and leaves the wine healthy and star bright in appearance. 9. Bottling - The clear bright wine is then bottled and ready to be transported to wine cellars for sale.
Fining
Filtration
Bottling
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