VEN 3- Final Exam Guide - Comprehensive Notes for the exam ( 35 pages long!)
Document Summary
Malolactic fermentation: a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Barrel aging: adds flavor (vanilla, spicy, smoky, expensive process, not for wine intended to be fruity, flavor contribution from barrel decreases as it is used, barrel is typically used for 5 years, building a barrel, known as cooperage. Sur lees aging: lees = dead yeast, allow barrel fermented wine to remain in barrels after fermentation is finished, stir periodically, contact with dead yeast cells gives flavor and texture differences. Low alcohol and yeasty: may not be completely transparent due to dead yeast cells, only requires a single fermentation, the wine is corked and bottled before the alcoholic fermentation has been completed, making sparkling wine, grapes: Low sugar (18-20 brix: classic varieties found in champagne, chardonnay, pinot noir, pinot meunier, blanc de blancs whites from whites, chardonnay, blanc de noirs whites from blacks.
