Term
| Aging can effect what qualities of a wine? |
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Definition
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Term
Stage 1 of wine aging:
Maturation |
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Definition
Changes that occur from fermentation to bottling (6-24 months)
MLF, Oak cooperage, racking, clarification, filtration
often operations cause increased O absorption |
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Term
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Definition
commences with bottling- reductive aging
bottle aged by winery or consumer
impacted most by storage conditions, bottle closure, wine composition
wine often out of the winemakers control at this point |
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Term
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Definition
color shift towards brown/orange
disassociation of anthocyanin complexed and formation of anthocyanin+tannin complexes: pigmented polymers
measure abs at 420/520 nm
white wines darken towards golden/yellow/brown- oxidation related |
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Term
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Definition
aeration plays role in color stability
O reacts with phenols to create quinone and formation of peroxide that react with ethanol to create acetaldehyde
acetaldehyde plays a role in forming stable color complexes
do not want excessive |
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Term
| Effects of Microoxygenation |
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Definition
color stability
modification of mouthfeel/astrigency
decreased sulfides and reductive aromas
must be careful |
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Term
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Definition
polymerization of tannin monomers and tannin- anthocyanin complexes
oak tannins (hydrolyzable) may form complexed with grape derived tannins
tannin complexes can become large and precipitate out of solution
breakdown of hydrolyzable tannins |
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Term
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Definition
white wines reliant mainly on esters for aroma, these break down over time in acid conditions- hydrolyze back to acid and alcohol
can get slow formation of certain ethyl esters
loss of free terpenes (floral character)
some slow hydrolysis of bound terpenes
reduction can cause DMS, mushroom and/or kerosine aromas
bottle closure is important |
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Term
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Definition
oxygen present in wine and headspace of bottle most important initially
high quality corks allow little O to permeate
SO2 important before bottling
both should be managed BEFORE bottling |
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Term
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Definition
impacts cork seal
reactions speed up
-breakdown of aromas
-liberation of bound terpenes
-polymerization of phenolics
-malliard reactions |
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Term
| Choice of closure dependent on? |
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Definition
when wine is to be on the market
preservation of desired aromas/flavors
composition of wine |
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Term
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Definition
light struck aroma
shrimp or skunk like
light activates synthesis of sulfur cmpds such as DMS and dimethyl DIsulfide
light can promote formation of copper casse |
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