lecture 5 part 3

lecture 5 part 3 - oak a Barrels are very...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
a. Barrels are very pricy ($200-$600/barrel) b. American oak has gained more popularity over the traditional French oak, because it is cheaper c. Oak chips are also used as a cheaper alternative 2. Flavor declines with repeated use a. Barrels typically last 5 years b. Wine aged in new barrels often are mixed with wine aged in older barrels 3. Red wines aged for 6months -2 years; White wine aged very little or not at all a. Fruity wines and inexpensive wines are not aged 4. Wine must be topped off often, because wine evaporates a. This also reduces the amount of air space, which can lead to volatile acidity 5. Wine is also racked from barrel to barrel (separates liquid from sediments) and treated with SO2 before and after aging B. Blending 1. Wineries may blend different varieties, fruit maturities, or winemaking treatments C. Fining 1. Fining is the removal of microbial residues that make the wine hazy despite several rackings 2. A fining agent (egg white, gelatin, casein) is added to the wine, which absorbs
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 01/25/2012 for the course VEN VEN 003 taught by Professor Waterhouse during the Spring '09 term at UC Davis.

Page1 / 2

lecture 5 part 3 - oak a Barrels are very...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online