CMS Extra Flashcards
Pre Fermentation Steps
- Harvest
- Sort
- Press
- Ferment
- (Red) Press
Post Fermentation
- Aging
- Fining/ Filtering
- Bottling
- Cleaning Winery
Phenolic Ripeness in stems =
Perfume Characters
Cold Soak Purpose
Color Extract with less Tannin extract
-gives velvety texture to wine
Bleach or Sulphur Dioxide for cleaning winery
Sulphur Dioxide.
Bleach is never used in winery
Fermentation Vessel considerations
Size, Shape and Material
Two examples of Carbonic Maceration
- Cab Franc in Loire Valley
2. Gamay in Beaujolais
Winemaking Additions
- SO2
(Sulphur Dioxide) - H20
Purpose of SO2
Anti Microbial
When H2O is added in winemaking
If ABV is above 16%, the yeast wont survive.
H20 is added.
Often Acidfication is needed after H2O is added
Where are Lactic Acid and Malic Acid found?
Lactic Acid is found in Dairy.
Malic Acid is used to flavor sour candy.
Butter Flavor compound
Diacetyl
Cap Management
- Oxygen Amount
- Temperature Control
- Open vs. Closed
Wine Faults
7
- TCA
- Sulphur Compounds
(Sulphur Dioxide & Hydrogen Sulfide) - Volatile Acidity
- Ethyl Acetate
- Brettanomyces
- Oxidation
- Maderization
Sulphur Dioxide scent & causes
- Struck matchstick or wet wool.
- Excess SO2 used in winemaking process
Hydrogen Sulfide scent & causes
- Onions, rotten Eggs, rubber
- Inadequate yeast nutrition
Volatile Acidity scent & causes
-Vinegar
- Presence of acetic acid in the wine.
The bacteria acetobacter (or certain wild yeasts) and oxygen are present during the fermentation process.
Ethyl Acetate scent & causes
- Nail polish remover
- Reaction of acetic acid and ethanol.
- Often found in conjunction with VA
Brett scent & causes
- Bandaids, manure
- Brettanomyces are a yeast growth
Madeirazation scent & causes
- Burnt sugar, marshmallows
- Wine being heated or cooked. Usually occurs after bottling when wine is kept in a hot environment (ie. trunk of car or direct sunlight)
Turbidity definition
Amount of solids in a wine
Tearing cause
Glycerin creating surface tension on the wine glass
INAO, date est.
1935
Vin de France
- 20% of all French wine
- Does not have geographic indication
Vin de Pays
- 30% of all French wine
- has geographic origin
- 85% of grapes must come from indicated GI
AOP/AOC
-50% of all French wine
-has geographic origin
-100% of grapes must come from indicated AOP
(most restrictive)
