OEVI 1P20 Lecture Notes - Lecture 4: Wine Fault, Quercus Suber, Brettanomyces
28 Oct 2017
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Hazards of stabilization: haze and cloud: result of growth of microorganism(cid:495)s yeast or bacteria, precipitates (crystalline) harmless. Bubbles in a still wine: wine has started to re-ferment. Unbalanced wine: too much sugar, too much acid, too much tannin (astringency, too much alcohol. One of the most complex and controversial yeast issues red winemakers face. For some, slightest hint of (cid:498)brett(cid:499) is unacceptable, others, an integral part of red wine. Cork: bark of the cork oak tree (quercus suber: not the same as for barrels. Grows widely in specific regions of the western mediterranean: portugal (50%), spain, algeria, tunisia, morocco and italy. Cork trees are harvested in the summer every 9 or 10 years, after they reach 25 cm in diameter. The cork is peeled off in large panels from the main sections of the trunk, including the large branches: about a third of the bark can be harvested from the tree at one time.
