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Ch. 7 Common Elements in Winemaking and Maturation - Coggle Diagram
Ch. 7
Common Elements in Winemaking and Maturation
Grape Processing
Destemming & Crushing: avoide crushing the seeds
Pressing
Pneumatic press 氣動式
Fermentation
Alcoholic Fermentation
Yeast
ambient Yeast strains
Saccharomyces Cerevisiae
"S. Cerevisiae"/ 5-35度
Killing: add SO2/ add grape spirit
removing: Chilling/ Filtartion
Temperature
W: Low/ keep aromas: floral/ fruity side
R: 30度/ colour &tannin
Malolactic Fermentation: reduce acidity/ adding buttery flavours/ raise tem to 20度
Adjustments
Sugar & Alcohol
RCGM無色無味糖漿/ 2. Chaptalisation加糖
Acid
ACIDIFICATION: artaric powder: warm/ hot region
DEACIDIFICATION: adding "ALKALI" 鹼
Different Wine Making approach
Common Elements Throughout Winemaking & Maturation
*Sulfur Dioxide
Antioxidant Effect
Antispectic Effect
*Oak Vessels
Species & Origion of oak
Size
Production of Oak Barrels
Age
Oak Alternatives
Inert Winery Vessels
Stainless Steel
Concrete Vessels
*Oxygen
Winemaking
Maturation
Pre-Bottling Maturation & Blending
Lees
Pre-Bottling Maturation
Blending
Balance
Conbsistancy
Style
Clarification
Fining
Speeds up by adding Fining Agent/ remove by filtrationb
Filtration
Depth Filtration: gross lees
Surface Filtration : Sterile Filtration/ very expensive
Sedimentation
Rocking
Centrifuge (expensive)
Stabilisation
Microbiological Stability
Clean equipment
Fotified wines: hight level of alc
*MLF
*SO2
Oxygen Stability
Filling SO2 or Nitrogen the bottles
Tartrate Stability
O度
Packaging
Bottles & Alternatives
Plastic / Bag-in-Box
Closures
Cork/ Synthetic Cork/ Screw Cap
Post-Bottling Maturation
Consumed within a year
Cool/ Dark/ 10-15度/ constant humidity/ sealed/ stored lying on their side
e.g. Vintage Port/ fine German Riesling/ Crus Classes Bordeaux