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CMS Extra Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Pre Fermentation Steps

A
  1. Harvest
  2. Sort
  3. Press
  4. Ferment
  5. (Red) Press
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2
Q

Post Fermentation

A
  1. Aging
  2. Fining/ Filtering
  3. Bottling
  4. Cleaning Winery
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3
Q

Phenolic Ripeness in stems =

A

Perfume Characters

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4
Q

Cold Soak Purpose

A

Color Extract with less Tannin extract

-gives velvety texture to wine

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5
Q

Bleach or Sulphur Dioxide for cleaning winery

A

Sulphur Dioxide.

Bleach is never used in winery

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6
Q

Fermentation Vessel considerations

A

Size, Shape and Material

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7
Q

Two examples of Carbonic Maceration

A
  1. Cab Franc in Loire Valley

2. Gamay in Beaujolais

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8
Q

Winemaking Additions

A
  1. SO2
    (Sulphur Dioxide)
  2. H20
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9
Q

Purpose of SO2

A

Anti Microbial

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10
Q

When H2O is added in winemaking

A

If ABV is above 16%, the yeast wont survive.
H20 is added.
Often Acidfication is needed after H2O is added

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11
Q

Where are Lactic Acid and Malic Acid found?

A

Lactic Acid is found in Dairy.

Malic Acid is used to flavor sour candy.

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12
Q

Butter Flavor compound

A

Diacetyl

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13
Q

Cap Management

A
  1. Oxygen Amount
  2. Temperature Control
  3. Open vs. Closed
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14
Q

Wine Faults

7

A
  1. TCA
  2. Sulphur Compounds
    (Sulphur Dioxide & Hydrogen Sulfide)
  3. Volatile Acidity
  4. Ethyl Acetate
  5. Brettanomyces
  6. Oxidation
  7. Maderization
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15
Q

Sulphur Dioxide scent & causes

A
  • Struck matchstick or wet wool.

- Excess SO2 used in winemaking process

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16
Q

Hydrogen Sulfide scent & causes

A
  • Onions, rotten Eggs, rubber

- Inadequate yeast nutrition

17
Q

Volatile Acidity scent & causes

A

-Vinegar
- Presence of acetic acid in the wine.
The bacteria acetobacter (or certain wild yeasts) and oxygen are present during the fermentation process.

18
Q

Ethyl Acetate scent & causes

A
  • Nail polish remover
  • Reaction of acetic acid and ethanol.
  • Often found in conjunction with VA
19
Q

Brett scent & causes

A
  • Bandaids, manure

- Brettanomyces are a yeast growth

20
Q

Madeirazation scent & causes

A
  • 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)
21
Q

Turbidity definition

A

Amount of solids in a wine

22
Q

Tearing cause

A

Glycerin creating surface tension on the wine glass

23
Q

INAO, date est.

A

1935

24
Q

Vin de France

A
  • 20% of all French wine

- Does not have geographic indication

25
Q

Vin de Pays

A
  • 30% of all French wine
  • has geographic origin
  • 85% of grapes must come from indicated GI
26
Q

AOP/AOC

A

-50% of all French wine
-has geographic origin
-100% of grapes must come from indicated AOP
(most restrictive)

CMS Study (7 decks)

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