day 5 john whyte course venice 2011

8/2/2019 Day 5 John Whyte Course Venice 2011

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5th day 15th April Friday

0930-1230,Fermentation:Wines ,Sparkling wines(bisol prosecco) Rudy rinaldi,Gianluca Bisol.

1330-1800,Finest call Marco Canova

1/3 of Italys income comes for the sales of wine and sparkling wines.

FermentationFermentation is a Biochemical reaction involving yeast.

Yeast is a unicellar organism,needs to eat sugar to live and reproduce.

Yeast doesnt eat dry sugars.

What effects yeast

Concentration of sugars

PH of the solution.Too much water will kill the yeast.

Presence of particular substances

kind of yeasts

kind of sugar

preservatives also prevents fermentation.

Philloxera-A phid eats vine roots originated from USA

Solution Grafting vitis vinfera on root stocks of vitus lumbraska

The Grape

Skin-Color velvet texture,tanin content ,also carrier of natural yeast(Bloom).

Pulp-sugar water and acid

Grape seed-wood & tanin content.

Three prominent component from Grape.

Sugar-alcohol

Acid- fresh flavors, perservation

Tanin-Perservation,Astringent sensation,color.

Harvesting-Grasping and pressing(Grape stalk off )

For red- need the must and marc(skin and seeds)

For white-needs only the must (but some use the skin on,with the marc however will results in

unbalanced and rich gold finish.

Decantation

Seperation-the Marc will float on the fermenting liquid.we need to decant away before maturation

or bottling.

Malolactic Fermentation

Refers to a fermentation technique made by malolactic bacteria that transform malic and lactic .this

results in lesser acidity in wine.

Malolactic fermentation is used increase sharpness of red wine but rarly used in white wine.

Maturation and wine aging.

The microxidation that eat the tanin from the wine the longer u keep it

the results will be young and vibrant or old and pale.


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The three phases of degustation

Visual examination

-Limpidity

-Color(pigmentation)

-Consistancy of the swirls

-Water,oils

-Efferverscent

Olfactory Examination

-intensity

-Complexity

-Quality

3 kinds of prominent aromas that differentiate the varietal can be found on the wine(but it take a

long time to achive this level of olfactory senses)

Olfactory taste examination

Strength,blance,taste,and after taste.


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Then we moved on to champagne

we all know what champagne is but here are some key words that are very important.

Remuage-Removal of dead yeast

Pupitare-a place where you place the bottle for remuage.

Matree remuier-the guy who turns the bottle.Bidule-the cap which used to seal the bottle during the whole process.

Methode Champenoise is 2nd fermentation in the bottle.

Methode Charmat-Martinotti is 2nd fermentation in large vats. Usually used for aromatic and

semi aromatic wine.

Pas dosage no sugar added during degorgement.

Habillac-Labelling.

Liquere de triage -sugar yeast mixture


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The Ever Beautiful Ilaria Serving me a glass of Belstar.


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And its lunch time.


6/8

The Finest call


7/8

Marco Canova and his buddy. Marco is one of the world renowned flairers of my time.


8/8

Seriously the best coconut cream i have ever tried.

day 5 john whyte course venice 2011

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