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Mindy/Leo CMS > 2-Vinification > Flashcards

2-Vinification Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

When does vinification begin?

A

As soon as grapes come into the winery after being harvested.

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2
Q

What 3 decisions are made before the fermentations process begins?

A

*When to pick/ripeness of the grapes
*How rigorous sorting must be
*whether or not to destem

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3
Q

What are some vessels used for primary fermentation?

A

*stainless steel
*cement
*concrete

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4
Q

What are some effects fermentation vessels can have on a wine?

A

*aroma
*flavor
*texture

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5
Q

Define foudre

A

A large wooden barrel that holds 1000+ liters

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6
Q

Define barrique

A

A smaller wooden barrel that holds 225 liters

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7
Q

What exactly is fermentation?

A

A chemical, exothermic reaction where the grapes natural sugars are eaten by yeast, which are either naturally present or added by the winemaker.

When yeasts eat sugar, the main byproducts kicked off are CO2 and alcohol. Flavors and aromas are also produced.

As grape juice ferments, it becomes drier (less sweet because the yeasts are eating the sugar) and alcoholic.

This first fermentation is also known as primary fermentation and alcoholic fermentation.

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8
Q

Finish this equation:
Grape +sugar + Yeast =_______

A

*CO2
*Alcohol
*Heat
*Flavors and aromas

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9
Q

What is the purpose of sorting grapes?

A

To remove excess leaves, damaged fruit, MOGS (materials other than grapes)

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10
Q

What is de-stemming?

A

When berries are separated from their stems.

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11
Q

Why do winemakers sometimes keep stems?

A

stems can alter the flavor and style of finished wines

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12
Q

What is crushing?

A

stems are removed and the grapes are crushed to release their juice - beginning fermentation.
Crushing and de-stemming usually happen at the same time.

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13
Q

What are some advantages of fermenting wine in oak barrels?

A

*Barrels add woody and toasty flavors straight into the wine
*Barrels encourage flavor development due to the presence of oxygen
*Barrels lend textural changes, softening tannins
*Barrels can change the color of the wine via oxidation, darkening white wines and lightening red wines.

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14
Q

What flavors will aging in new oak add to white wines?

A

*vanilla
*toast
*smoke
*coconut
*baking spice: clove, dill, nutmeg, anise)
*sweet spice: molasses, brown sugar, butterscotch

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15
Q

What determines how much flavor an oak barrel adds to a wine?

A

*how the barrel was made-it’s level of toasting
*age of the barrel (new oak imparts more flavor than used oak
*Size of barrel: smaller ones encourage more oxygen transfer, helping flavors evolve sooner

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16
Q

Barrels that have never been used before are _____ barrels.

Barrels that have been used about 4 times or more are _______ barrels.

A

Never used= new or first-use

Used a few times= old or neutral oak

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17
Q

What can neutral or used oak impart on a wine?

A

textural changes

oxidative effects

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18
Q

What less-costly methods may be substituted for oak barrels but still add desirable oak flavors to value priced wines?

A

The use of oak staves or oak chips. This method is only used in inexpensive wines, never for premium wines.

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19
Q

What types of oak are available for a winemaker to use?

A
  • French
  • American
  • Slavonian
  • Hungarian
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20
Q

What are typical flavors French oak imparts on a wine?

A
  • Vanilla
  • Toast
  • Spices (gentler baking spices)
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21
Q

What are typical flavors American oak imparts on a wine?

A

*Coconut
*Dill
*Vanilla extract
*Intense baking spices

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22
Q

What is the name of the artisan who makes and toasts barrels?

A

Coopers

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23
Q

What are the levels of barrel toasting?

A

Light
Medium
Heavy

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24
Q

Heavier toasts on barrels add increased flavor intensities of:

A

Vanillin
Spice
Toasty/woody notes

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25
Q

Which toast allows a wine extract the greatest amount of wood tannin?

A

Light toast

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26
Q

List some winemaking options available to winemakers after primary fermentation is complete

A

Malolactic fermentation
Lees contact/stirring
Adjustments, adding sugar or acid

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27
Q

What is malolactic fermentation?

A

A conversion of malic acid which is tart, into lactic acid, which is soft.

(also known as Malo, ML, Malolactic conversion)

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28
Q

How long does a wine go through malo?

A

It usually occurs naturally if there is lactic bacteria present in the winery.

Some wineries have to help a wine go through malo by adding lactic bacteria

29
Q

What flavors does malo impart on a wine?

A

Butter
Movie theater popcorn butter
cream/dairy

30
Q

What other sensory effect does malo impart on a wine?

A

Malo adds a creamy, richer, rounder texture to wine

31
Q

The most common white grape to go through malo is _________.

A

Chardonnay

Others include Viognier, Semillon-Sauv blanc blends, Marsanne-Roussane blends

32
Q

What are lees?

A

Dead yeast cells left over from primary fermentation that fall to the bottom of the fermentation vessel

33
Q

What is autolysis?

A

When dead yeast cells break open and release proteins and flavor into the wine giving it a richer, creamier texture.

white wines more often see extended lees aging than reds.

34
Q

Lees aging is used more often in cool or hot climates….and why?

A

Cool climates because the grapes have subtle aromas and flavors. Lees contact adds dramatic, expressive aromas and flavors to the quiet varietals

35
Q

Define sur lie aging

A

When a wine stays in contact with the lees for an extended period of time (several months up to a few years)

36
Q

What is the term for unfermented grape juice?

A

Must

37
Q

Name 2 Must adjustments

A

Chaptalization
Acidification

38
Q

Define chaptalization

In what climate will it usually occur?

A

Adding sugar to the must to boost a wine’s final alcohol content.

Usually in cooler climates because grapes can struggle to ripen and sugars are lower.

39
Q

List the order of winemaking steps for white wine (8)

A

*Harvest
*Destem if doing: otherwise whole bunch
*Crushing
*Pressing (skin contact if doing after pressing)
*Primary/alcoholic fermentation with option for malo
*Storage/maturing/aging (lees contact and oak here if using)
*Fine and/or filter
*Bottling

40
Q

List the order of winemaking steps for rose wine (8)

A

*Harvest
*Destem if doing/wholebunch
*Crushing
*Pressing (short skin contact if doing, after pressing)
*Primary/alcoholic fermentation
*Storage/maturing/aging (usually no oak, quick)
*Fine and/or filter
*Bottling

41
Q

List the order of winemaking steps for red wine (8)

A

*Harvest
*Destem if doing. othewise wholebunch
*Crush: Maceration of juice and skins/seeds
*Primary/alcoholic fermentation
*Pressing
*Storage/maturing/aging
*Fine and/or filter
*Bottling

42
Q

For white and rose wines, pressing grapes occurs ______ fermentation.

For red wines, pressing occurs _________ fermentation

A

white and rose=press before fermentation

red wines=press after fermentation

43
Q

What is fining?

A

Clarifying the wine (making sure it stays clear after it’s been bottled)

One example is by cold stabilization

44
Q

What is filtering?

A

Wine is passed through a series of filters to extract yeasts and other microbes. Provides stabilty and assures wine does not re-ferment.

45
Q

List some common packaging options available to winemakers today (4)

A

*bottle
*tetra pak
*Keg
*can

46
Q

How are most wines enclosed these days?

A

*natural cork
*synthetic cork
*screw caps (aka Stelvin)
*Glass t-tops/Vino-lok

47
Q

How does a winery create a label for their wines?

A

Graphic designers make the label attractive and easy to read. Labels must be approved by a regions or country’s government and a winery must follow the rules mandating what can and cannot be on the label.

48
Q

Define carbonic maceration

A

Whole grapes and clusters of grapes are placed in tanks with CO2 pumped on top of the grapes, displacing all the oxygen. This anaerobic environment causes fermentation to start without yeast (intracellularly) by using enzymes already within the grapes, converting the grapes sugars into alcohol.

Berries at the bottom of the tank are crushed under the weight of all the other grapes above it.

49
Q

What are some of the distinctive flavors and aromas produced by carbonic maceration?

A

*bubble gum
*gum drop
*Kirsch
*Artificial banana

50
Q

What region is best known for carbonic maceration?

A

Beaujolais (southern part of Burgandy, France)

51
Q

List some examples of fining agents.

A
  1. bentonite (clay)
  2. casein (milk protein)
  3. isinglass (material made from sturgeon bladder
  4. gelatin
  5. egg white
52
Q

Differences in reductive and oxidative wine making

A

Reductive:
uses stainless steel and inert gases
preserves the wines primary fruit flavors and aromas
paler in color
fresh, fruit driven taste

Oxidative:
controlled oxygen
develop more complex flavors and aromas
uses oak barrels and vats

53
Q

Define Batonnage

A

French term for stirring up the lees from the bottom of a barrel or tank during aging

54
Q

Define Demi-muid

A

500-650 liters
(170 gallons)
Used in Rhone Valley

55
Q

Define Puncheon

A

Barrel 450-500 liters
(132 gallons)
known for Sherry/rum
made from Spanish oak staves
and American white oak

56
Q

Name 3 stages of shaping staves for oak barrels

A
  1. warming (chauffage)
  2. shaping (cintrage)
  3. toasting (bousinage)
57
Q

Name 3 ways to manage a cap

A
  1. pigeage
    2.remontage
  2. delestage
58
Q

What is pigeage?

A

most common method of managing the cap by punching it down manually with poles, paddles, or feet.
can also be done mechanically

59
Q

Describe remontage cap management

A

The fermenting wine is pumped over the top of the cap, agitating and aerating the wine

60
Q

Describe delestage cap management

A

Fermentation vessel is fully drained. The wine is racked in a separate vessel while the cap drains fully. Then the wine is pumped back over the cap.

61
Q

What is diacetyl?

A

The compound responsible for the buttery aromas in white wines.

62
Q

Why are wines blended?

A

important for branded wines to maintain consistency and re-create a desired flavor profile year after year. Develops complexity and balance.
Blends can be from different vineyards, grape varieties, vintages or winemakers.

63
Q

What is saccharomyces cerevisiae?

A

most common strain of yeast used in winemaking.

64
Q

Name 3 types of Rose winemaking.

A
  1. limit contact time with skins and juice.
  2. saignee
  3. direct press
65
Q

Describe direct press in rose wine making.

A

*very pale in color
*Provence France
*referred to as Vin Gris

destem or whole cluster
crushed immediately after harvest
juice is pressed straightaway or after a short period of maceration, resulting in pale pink juice.

66
Q

Describe Saignee (sane-yee) method of rose wine

A

red grapes are crushed, destemmed and vatted for 2-20 hours.
some juice is bled off to make rose wine.
the rest is vatted with the skins and is made into red wine.

Rose is the by product, the main goal is the concentrated red wine.

67
Q

Describe the most common way to make rose wine.

A

Limit contact time between the skin and juice so only a small degree of color is extracted.
Red grapes are crushed, fermentation on skins for a few hours to a few days.
When the color is right, juice is pressed off the skins and fermentation continues using just the juice

68
Q
A

Mindy/Leo CMS (40 decks)

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