Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Champagne Master > Chapter 3 - Winemaking > Flashcards

Chapter 3 - Winemaking Flashcards

1
Q

What is the annual yield called?

A

Rendement d’appellation Champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

When is the yield set?

A

Every year at a meeting in mid-summer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Who sets the yield?

A

The Comité Champagne with representatives from the Growers, négociants and the co-ops

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Are grower/producers allowed to harvest any more than the yield?

A

Yes. For the reserve program.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the stockpile of reserve wine called?

A

Réserve Individuelle.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Can the reserve be used immediately?

A

No. It is not authorised for AOC champagne production until the CIVC says so.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the “réserve de déblocage”?

A

Unblocked reserve

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the “libre”?

A

The combination of the annual yield and the unblocked reserve.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is one Marc?

A

4000kg and 2550 litres

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the weight of one Marc?

A

4000kg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How many litres in the Cuvée?

A

2050 litres

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How many litres in the Premier Taille?

A

500

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the DPLC?

A

Dépassement du Plafond Limite de Classement. Extra vinified grapes given to a distillery for the production of Marc du Champagne or vinegar.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

The whole village is ranked in Champagne. True or false?

A

True.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

When was the échelle des crus dismantled?

A

2003

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are other producers around the world required to call their production method (following the same steps as champagne)?

A

Traditional Method - Méthode Traditionnelle.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the old/original method of production called?

A

Rural method/ancestral method.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is the “ban des vendanges”?

A

The Harvest date.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is the maximum duration for the harvest?

A

Three weeks.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is the minimum potential alcohol level required to harvest grapes?

A

9%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What two conditions can exceptions be given for harvesting early?

A
  1. The crop is already at 10% potential alcohol.
  2. Disease pressure.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Why is the level of Gluconic acid important?

A

It is used to measure the extent of rot in the vineyard at the time of harvest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How are grapes harvested?

A

Hand-harvested by law.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

In what form are the grapes picked from the vines?

A

Whole, undamaged clusters.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Who weighs the crop?

A

A Peseur.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Who records the weight?

A

An écrivain (scribe) or comptable (bookkeeper)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is a “carnet de pressoir”?

A

A logbook.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

How are grapes pressed?

A

Whole cluster pressed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Name three press types.

A
  1. Traditional (basket)
  2. Pneumatic
  3. Coquard
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What is the maie and what is the mouton?

A

The top and bottom halves of a coquard press.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What is “retroussage”?

A

To “tuck up” the pressed grapes in the center of the press.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What is débourbage”?

A

Juice settling after pressing to allow particulates to fall out of solution.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What is the unit of measuement for the turbidity of the juice?

A

NTU’s (Nephelometric Turbidity Units)
(measures the quantity of solids - usefull measure of ageability?)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What is a “bêche plate”?

A

A device for cutting up the compressed Marc for the last pressing.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

When is chaptalization carried out?

A

After débourbage and before and sometimes during fermentation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

At what temperatures does the first fermentation take place?

A

Between 15-21c

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What is “assemblage”?

38
Q

When does blending take place?

A

A some point between January and March.

39
Q

What is malolactic fermentation?

A

The conversion of harsh malic di-acid into the softer lactic mono-acid.

40
Q

How is MLF Blocked?

A
  1. Sulphur Dioxide + Low temperature (MLF can only occur above 68F).
  2. Filtering
  3. ML inhibiting enzyme (Lysozyme)
41
Q

What is “bâttonage”?

A

Stirring the lees to add complexity. This is an oxidative technique.

42
Q

What can be blended?

A
  1. Terroir
  2. Grape variety
  3. Vintage
  4. Reserve wines.
43
Q

What is “fining”

A

Fining is a process carried out to improve clarity and stability in wine. A fining agent is used, either gelatin or bentonite. Care must be taken not to deprive yeasts of nutrients during the second fermentation.

44
Q

What is “cold stabilisation”?

A

The wine is chilled down to around -2 -3c and seeded with cream of tartar. Tartaric acid and potassium is forced out of the wine and falls to the bottom of the tank. It is then removed.

45
Q

What is “prise de mousse”

A

The second fermentation - “seizing the foam”.

46
Q

When can bottling take place?

A

Not before January 1st following the harvest.

47
Q

Liqueur de tirage contains what?

A

1.Cultured or indigenous yeast
2. Cane or beet sugar
3. Yeast nutrients (nitrogen and O2)
4. Riddling agent (bentonite clay).

48
Q

How much added sugar will create 1 atm of pressure in the bottle.

49
Q

What is the maximum amount of sugar that can be added to the liqueur de tirage?

50
Q

What temperature does the second fermentation take place at?

A

Between 10-12c

51
Q

How long does the second fermentation take?

A

On average, 30 days. Although it can be significantly longer or shorter.

52
Q

What are the byproducts of the second fermentation?

A
  1. Alcohol
  2. CO2
  3. Heat
53
Q

What process happens after the 2nd fermentation?

A

Autolysis.

The yeast settles out of solution and decomposes.

54
Q

What is the minimum ageing period for champagne?

A

15 months for NV champagne (12 months in contact with lees)

36 months for vintage champagne.

55
Q

Name two bottle closures used for the 2nd fermentation.

A
  1. Crown cap
  2. Cork and staple
56
Q

“Poignetage” is the process of……?

A

Moving the bottles throughout the ageing process to prevent the lees from adhering to the glass.

57
Q

How long before autolysis flavours are noticeable?

A

8-10 months

58
Q

Are yeast lees anti-oxidants?

59
Q

Why is there a long maturation process for champagne?

A
  1. Autolysis
  2. Style
  3. Adding value
  4. Complexity
  5. Stock management
  6. Legality
60
Q

When is the most active period for autolysis?

A

18 months to four years after fermentation.

61
Q

Yeasts break down into……

A
  1. Amino Acids
  2. Peptides
  3. Mannoproteins
  4. Glucan
  5. Nucleotides/nucleosides
62
Q

What is “remuage”

63
Q

What is a gyropalette?

A

An automated riddling machine.

64
Q

“Sur pointe” is ……

A

Storing the bottles neck down.

65
Q

A “bidule” is…?

A

A collection vessel for the sediment when disgorging.

66
Q

Name the levels of sweetness.

A
  1. Brut Nature
  2. Extra Brut
  3. Brut
  4. Extra-Sec
  5. Sec
  6. Demi-Sec
  7. Doux
67
Q

How much sugar is in each sweetness level?

A
  1. 0 - 3g/l
  2. 0 - 6g/l
  3. 0 - 12g/l
  4. 12 - 17g/l
  5. 17 - 32g/l
  6. 32 - 50g/l
  7. 50g/l
68
Q

How much of the volume of the wine is “dosage”?

69
Q

What is “jetting”?

A

Jets keep the bottle foaming until the cork is inserted to reduce the amount of oxygen entering the bottle. This can reduce bottle variation.

70
Q

Does “dosage” have to contain the same vintage year as the vintage being made?

A

No. This allows the winemaker a chance to improve the wine at this stage. (As with “jetting”).

71
Q

What can “dosage” contain?

A
  1. More of the same wine.
  2. Sugar
  3. Reserve wine. (Different styles)
  4. SO2
72
Q

Describe “Maillard Reactions”.

A

Amino acids (from the yeasts) interact with sugars to create flavour compounds.

73
Q

Do “Maillard Reactions” occur before or after disgorging?

A

After. Although they can happen before to a very small extent.

74
Q

Will a “Brut Nature” undergo Maillard reactions?

A

No, because no sugar is added.

75
Q

What are the signature flavours of Maillard Reactions in champagne?

A
  1. Brioche
  2. Choux pastry
  3. Toasted puff pastry
76
Q

Name two House N/V’s that are Pinot Noir dominant.

A
  1. Drappier
  2. Bollinger

+ Veuve Clicquot, Lanson, Ruinart

77
Q

Name two House N/V’s that are Chardonnay dominant.

A
  1. Jacquesson
  2. Laurent-Perrier
78
Q

Name two House N/V’s that use relatively equal amounts of all three main grapes.

A
  1. Pol Roger
  2. Pommery
79
Q

Name factors that determine house style.

A
  1. Reductive - Oxidative
  2. Youthful - Age complexed
  3. Role of reserve wine
  4. Oaked - unoaked
  5. Varietal composition
  6. MLF - No MLF
  7. Level of dosage (or not)
80
Q

Name two Houses that do not use MLF

A
  1. Alfred Gratien - Brut N/V
  2. Gosset - Grand Réserve N/V

Louis Roederer Cristal

81
Q

Name two Houses that use 100% MLF

A
  1. Bollinger - Special Cuvée
  2. Moët et Chandon - Brut Impérial

+ Drappier, Pol Roger

82
Q

Who is credited with the first “dry” champagne?

83
Q

Name two reductive N/V champagnes

A
  1. Laurent-Perrier
  2. Ruinart
84
Q

Name two oxidative N/V champagnes.

A
  1. Jacquesson
  2. Bollinger
85
Q

Name two champagnes that use very young reserve wines.

A
  1. Moët et Chandon
  2. Gosset

+ Ruinart

86
Q

Name two champagnes that use older reserve wines.

A
  1. Charles Heidsieck
  2. Veuve Clicquot

+ Louis Roederer

87
Q

What is the percentage of production of NV Brut for most champagne houses?

88
Q

Name two houses that use oak for Brut N/V

A
  1. Bollinger
  2. Alfred Gratien
89
Q

Name two houses where oak is used but hardly noticeable

A
  1. Drappier
  2. Ruinart
90
Q

What are the factors when setting the yield?

A
  1. Expected size of that year’s harvest
  2. Predicted demand/sales of champagne.
  3. Previous year’s sales.
  4. Amount of reserve wine stocks already in the cellars (av of three years is ideal).

Champagne Master (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions