Fermentation and Still/Sparkling/Fortified Wine Production Flashcards
1
Q
Breaking the skins of the grapes
A
Crushing
2
Q
Separating the grape juice from the skins and other solids
A
Pressing
3
Q
Contact between grape skins and juice prior to the start of fermentation
A
Cold Soak
4
Q
Grape juice – or a mixture of juice and solids – destined for fermentation
A
Must
5
Q
The first – and the finest – juice from the grapes
A
Free run
6
Q
Adding sugar prior to fermentation
A
Chaptalization
7
Q
French term for juice settling
A
Debourbage
8
Q
Number of gallons in a 225-liter barrel
A
60 (Sixty)
9
Q
Typical strain of commercial yeast used in winemaking
A
Saccharomyces cerevisiae
10
Q
Secondary fermentation, initiated by bacteria
A
Malolactic fermentation
11
Q
Buttery-scented chemical created via mlf
A
Diacetyl
12
Q
Expired yeast cells (in a newly-fermented wine)
A
Lees
13
Q
Allowing a newly fermented wine to remain in contact with the expired yeast cells
A
Sur lie aging
14
Q
Stirring dead yeast cells and other solid matter in a recently-fermented wine
A
Batonnage
15
Q
Clarification via gravity
A
Racking
16
Q
Clarification via a substance such as gelatin or bentonite
A
Fining
17
Q
Clarification via straining wine through a barrier
A
Filtration
18
Q
Clarification via laboratory equipment and accelerated gravity
A
Centrifuge
19
Q
Clarification to prevent tartrate crystals
A
Cold Stabilization
20
Q
Managing the cap via moving juice from the bottom of the tank and spraying it over the top
A
Pumping over
21
Q
Managing the cap by physically pushing the cap down into the fermenting juice
A
Punching down
22
Q
The French term for “rack and return”
A
Delestage
23
Q
Alternative method of red wine production using whole, uncrushed grapes
A
Carbonic Maceration
24
Q
“Bleeding” method used to produce red wines and rose
A
Saignee
25
Method used to produce very pale rose, such as those made in Provence
Direct Press
26
Vineyard mold that "shrivels" grapes for use in sweet wines such as Sauternes
Botrytis cinerea
27
Stainless steel containers used for fermentation and aging are considered ______ because the vessel itself does not impact the flavor of the wine.
Inert
28
Clarification via use of an ingredient such as egg whites, gelatin, or bentonite clay
Fining
29
Type of wine produced using the juice of white grapes that have been allowed some skin contact
Orange wine
30
The process of breaking open the grape berries and allowing the juice to flow
Crushing
31
The process of allowing contact between grape skins and grape juice before fermentation starts
Cold Soak
32
The process of separating the grape juice from the skins and other solids
Pressing
33
Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine
Must
34
Considered to be the highest quality juice in the batch
Free Run
35
Italian term for "Pomace Brandy"
Grappa
36
Adding sugar to the juice/juice mixture before fermentation
Chaptalization
37
Typical strain of yeast used for winemaking
Saccharomyces Cerevisiae
38
Type of fermentation carried out by lactic bacteria
Malolactic fermentation
39
Type of ester, created by MLF, that smells "buttery"
Diacetyl
40
Term used for expired yeast cells and other solid matter in a newly fermented wine
Lees
41
A type of clarification used to prevent the formation of tartrates
Cold Stabilization
42
Alternative method of red wine fermentation that occurs inside whole, uncrushed grapes
Carbonic Maceration
43
Method used to produce very pale rose', such as those made in Provence
Direct Press
44
The most highly regarded method of sparkling wine production
Methode Champenoise (Traditional Method)
45
French term for a riddling rack
Pupitre
46
Another term for Prestige sparkling wines, literally translated to "cream of the crop"
Tete de Cuvee
47
Sparkling wine made using only white grapes
Blanc de Blancs
48
Sparkling wine made using only red grapes
Blanc de Noirs
49
French term for "juice settling"
Debourbage
50
Mixture of base wine, sugar, and yeast that is added to induce the second fermentation in sparkling wine
Liqueur de tirage
51
Term used for the decomposition of yeast cells during sur lie aging
Autolysis
52
French term for riddling
Remuage
53
Small amount of wine (and sometimes sugar) used to replace the volume lost in the disgorging of Champagne
Dosage
54
Alternative name for the "tank method" of sparkling wine production
Charmat
| Cuve Close
55
Method used to produce Moscato d'Asti
Partial Fermentation
| Asti Method
56
Process of halting fermentation by adding high-alcohol spirits while the must still has a significant amount of sugar
Mutage
57
Two main styles of Sherry
Fino
| Oloroso
58
Complex series of barrels used for aging Sherry
Solera System
59
Type of aging that occurs in a Sherry that is aged with flor yeast
Biological aging
60
Type of aging that occurs in Sherry that is aged without the presence of flor yeast
Oxidative aging
61
Lightly fortified sweet wines produced throughout the South of France
Vin doux Naturel
62
French term for the blending stage of sparkling wine production
Assemblage
63
Formula added to base wine in order to induce second fermentation (in bottle)
Liqueur de tirage
64
Removal of the dead yeast cells in a bottle of Champagne
Degorgement (Disgorging)
65
Small addition of wine (and perhaps sugar) added at the end of Champagne production
Dosage
| Liqueur d'expedition
66
Sweetness styles of Champagne, in order from driest to sweetest
```
Brut nature (Sans dosage)
Extra brut
Brut
Extra dry
Sec
Demi-sec
Doux
```
67
Traditional production method used to produce France's sparkling Limoux
Ancestral Method
| Method Ancestrale
68
Rhone Valley sparkling wine produced using an ancient method
Clairette de Die
| Methode Dioise Ancestral
69
The "layers" in a solera system
Criaderas
| "nurseries"
70
Type of blending system used in a solera
Fractional blending (refers to the fact that the barrels are never completely emptied)
71
Level of alcohol (after fortification) ideal for a wine that will undergo biological aging
15% to 15.5% abv (no higher)
72
Country of production:
| Madeira
Portugal
73
Country of production:
| Commandaria
Cyprus
74
Country of production:
| Marsala
Italy
75
Region of production:
| Banyuls
Roussillon
76
French term for wine produced by the fortification of grape must
Mistelle
77
Spanish term for wine produced by the fortification of grape must
Mistela (no fermentation)
| Vino de licor (small amount of fermentation allowed)
78
Fortified grape must used to sweeten Marsala
Sifone
79
EU term for all fortified wines
Vins de liqueurs
| Vin de liqueur
80
Why is it important that fermentation begin as soon after harvest as possible?
Once the grapes are picked, they immediately start to degrade, and oxidation begins to set in.
81
What happens to grapes if fermentation is not started immediately?
```
Unbroken grapes would start to become raisins
Broken grapes (and their juice) would quickly begin to ferment in unpredictable ways, potentially ending up as vinegar
```
82
How do winemakers minimize the unwanted effects in the interim between harvest and fermentation?
Grapes are kept cool and covered and sulfur may be used as a preservative
83
What is the pre-fermentation period broadly referred to as?
Crush; It encompasses not only the actual crushing but everything that gets the juice ready for the initiation of fermentation
84
What is removed on the sorting table?
Leaves, underripe bunches, damaged fruit, and any other debris
85
What does the crusher-destemmer machine designed to do?
Break open the berries and release their juice; at the same time the grapes are separated from the stem structure of the bunch, which is then discarded
86
What is left after using the crusher-destemmer machine?
A lot of liquid containing skins and seeds but no stems
87
What is included in whole cluster pressing?
Stems
88
How is crushing different from pressing?
In crushing the skins of the grapes are broken and juice is allowed to flow, but no pressure is applied.
89
Why must crushing be done gently?
Too much force can cause the release of tannins from the skins and seeds, the astringency and bitterness of which are undesirable characteristics in white wine
90
What is usually minimized in white wine production?
Contact between the skins and the juice
91
What is the maximum time a cold soak usually takes place for white wines?
24 hours
92
Why is free run juice considered the highest quality?
Highest in sugar
| Low in tannin
93
What style of press are most modern presses?
Bladder presses
94
Device that essentially inflates with air or water to squeeze the grapes
Bladder press
95
Why are bladder presses beneficial over the more traditional style?
More usable liquid can be extracted while avoiding the negative consequences of too much pressure
96
Pomace
Cake of dry, compressed skins and pips (seeds) that remains after the final pressing
97
What is done with the pomace after pressing?
It is often composted or plowed back into the vineyard to improve soil structure.
Can also be used to make pomace brandies such as Marc/Grappa
98
Grape juice that is destined for fermentation
Must
99
How is low acidity combatted in regards to must adjustments?
Acidification
100
What type of acid is typically used in acidification?
Tartaric Acid
101
How does acidification affect the flavor of the wine?
Should not affect the flavor significantly apart from sharpening the acidic tang and bringing the wine into balance
102
What is used to accomplish de-acidification?
Potassium or Calcium Bicarbonate
103
Are chaptalized wines sweet?
No, all of the added sugar, along with the original content of the must, will be fermented into alcohol
104
2 other methods of raising or lowering the concentration of sugar acid in the must?
Diluting with water
| Blending with grape juice or concentrate
105
Of the New World/Old World -- where are you more likely to find wines that have must adjustments?
New World; many of the procedures are not permitted in the Old World
106
Why is juice settling, or debourbage, done?
To let a must adjustment fully integrate with the juice
To wait for some of the solids to settle out of a solution so there will be less sediment after fermentation
To have more time to process more grapes that will go into the same batch
107
About how many chemical reactions take place during fermentation?
30; each is catalyzed (brought about) by a specific enzyme in the yeast
108
Enzyme
Organic substance capable of causing a chemical change
109
Chemical name for sugar
C6H12O6
110
Chemical name for ethyl alcohol
C2H5OH
111
Chemical formula for fermentation
C6H12O6 + yeast --> 2(C2H5OH) + 2(CO2) + heat
112
Where does the carbon dioxide go that is created during fermentation?
It dissolves into the air
113
What percentage of grape sugars are fully converted into ethanol and CO2 before fermentation stops?
About 90%
114
What happens to the remaining sugars at the completion of fermentation?
```
Broken down into various transitional products such as:
Glycerol
Succinic Acid
Acetic Acid
Lactic Acid
Acetaldehyde
Ethyl Acetate
Other Alcohols such as Methanol
```
115
How many gallons in a 225 liter barrel?
60
116
Why are stainless steel tanks beneficial?
Do not impact flavors of the wine
Airtight
Easy to Clean
Relatively easy temperature control
117
What do oak barrels add to a white wine?
Complexity
Oak Flavors
Downplay Fruit Aromas
118
Aside from wood and stainless steel -- what is another type of fermentation vessel?
Concrete
119
Why is it often more difficult to prevent fermentation from beginning than it is to make it begin?
There are ambient yeasts in the winery, and as soon as the sugar-rich juice is released from the grapes, yeast cells will jump in and begin feasting and multiplying.
120
Why would a winemaker want to prevent fermentation?
It could be happening too soon or with unwanted strains of yeast that make poor wine by either producing strange flavors and aromas or failing to finish the job of converting the sugar to alcohol
121
How is premature fermentation stopped?
Addition of sulfur which is toxic to yeast as well as to other fungi and bacteria
Refrigeration of must which slows or stops most biological activity
122
Why is natural fermentation more common in the Old World than in the New World?
The regions have been making wine for a long time, and natural selection may have made "good" yeast dominant, making indigenous yeast fermentation possible. The New World generally does not trust their wine to the native yeast population.
123
What is the alternative to natural fermentation?
Inoculation
124
Inoculation
Addition of a significant amount of commercially grown yeast.
125
How does inoculation combat natural fermentation?
The cultured yeast gets the fermentation off to a fast start and gives the cultured yeast a substantial advantage over any wild yeast that may be present in the must. The cultivated yeast will rapidly dominate the yeast population.
126
Why might different strains of yeast be chosen for winemaking?
To add desirable flavors or aromas to the wine, to speed up or slow down the fermentation process, or to achieve a certain level of alcoholic
Simply put, the specific yeast strain chosen can have a considerable effect on the overall style of the finished wine.
127
What is a critical thing to control during fermentation?
Temperature
128
What temperature is ideal during fermentation of white wines?
50 to 60F to retain delicate fruit and floral aromas
129
What happens at temperatures over 50 to 60F during fermentation?
Yeast cells become increasingly active, converting the sugar into alcohol at a faster pace and further raising the temperature.
Fresh fruit and floral essences of white grapes can disappear, giving the wine a more neutral character or even introducing "cooked fruit" aromas more akin to apple sauce than fresh apples
130
What happens if fermentation gets out of control and the liquid goes much above 100F?
Yeast will likely die, and fermentation will stop prematurely
This is a common cause of "stuck fermentation" which is very difficult to reverse
131
How long does fermentation take?
Between several days to several weeks
132
Aside from depletion of sugar or elevated temperature, what may cause fermentation to stop?
When the alcohol content reaches 14%, at which point the yeast may no longer be able to survive leaving a small amount of residual sugar
The winemaker forcefully stopping it to retain residual sugar
133
Average alcohol content of white wines
12% to 14% although they can go as low as 7%
134
Is malolactic fermentation a type of fermentation?
No, it is a conversion process that can take place simultaneously with the primary (alcoholic) fermentation or after the primary fermentation is complete
135
What happens during malolactic fermentation?
A particular strain of lactic acid bacteria decomposes the sharp malic acid in the wine and converts it ot lactic acid
136
How do the characteristics of a wine change with malolactic fermentation?
The tart, green apple characteristics of malic acid are replaced by the milder and creamier characteristics of lactic acid
137
Why is malolactic fermentation often prevented?
Most white wines rely on fragrant aromas, light body, and crisp acidity which are mitigated by MLF
138
Grape variety that benefits from MLF?
Chardonnay
139
How is MLF prevented?
It generally won't start unless utilizing a fermentation or storage barrel that previously housed the bacteria, but sulfur dioxide can also be utilized
140
Racking
Method of clarification to quickly remove lees from a wine
141
How does sur lie aging affect a wine?
Dead yeast cells begin to decompose, potentially imparting a yeasty aroma, creamy texture, and increased to complexity to the wine
142
How can sur lie aging be amplified?
Lees stirring or battonage
143
Battonage
Stirring lees sediment back up into the liquid
144
Why might sulfur be added at the conclusion of fermentation?
To decrease the chance of microbial spoilage or browning in the finished wine
145
Why is sulfur addition particularly important in wines with residual sugar?
A secondary fermentation could begin
146
Four ways to clarify a wine
Racking
Fining
Filtering
Centrifuge
147
Racking
Most basic clarification procedure that uses the action of gravity by allowing the suspended matter to settle to the bottom of the fermentation vessel. The wine is carefully drawn off the sediment and moved into a fresh container. Several rackings may be necessary.
148
Why do many winemakers opt for more clarification than just racking?
Microscopic particles, such as chains of tannins or proteins, will inevitably remain in the wine and may make the wine look dull or even coalesce together into larger, visible particles
149
Fining
Technique in which material that has an affinity for certain particulates is stirred into the wine. The fining agent falls through the wine, attracting and binding with the unwanted materials as it settles to the bottom.
150
How are the fining agent and sediment separated from the wine?
Fining
151
Examples of fining materials
Gelatin
Egg White
Bentonite Clay
152
What do Gelatin and Egg White bond to as a fining agent?
Excessive Tannin
153
What does Bentonite Clay bond to as a fining agent?
Proteins
154
Filtering
Process of straining the wine through a barrier with very fine openings in order to trap any particulates over a certain size.
155
What is possible with modern technology in regards to filtering?
Filters can eliminate contaminants as small as bacteria (sterile filtering)
156
What is the benefit of sterile filtering?
All microbes (yeast and bacteria) that could cause spoilage later can be removed
157
Why must filtering be carefully monitored?
Risk of reducing some desirable flavor molecules along with the unwanted particles
158
Centrifuge
Modern piece of laboratory equipment that uses accelerated gravity to separate the wine from the heavier solids
159
Why might winemakers prefer to leave their wine unfined and unfiltered?
It can lead to greater depth of flavor, complexity and texture
160
What does barrel aging wine allow for?
Slow oxidation that changes the wine and adds complexity
161
How does new oak affect a wine?
Can add touches of vanilla, oak, wood, coconut, toast, or other aromas
162
What white grape varieties benefit from oak aging?
Chardonnay
| Sauvignon Blanc
163
Blending
Combination of different vats of wine from different vineyards, grape varieties, vintages, or even winemakers to produce the final wine
164
Why is blending important in branded wines?
They need to re-create the desired flavor profile of the brand year after year
165
Why is blending done?
To develop complexity or balance, or to create a particular style of finished wine
166
Why is Cold Stabilization done in white wines?
White wines, particularly those that are crisp and tart, tend to be quite high in tartaric acid which can crystalize but the acid is a major component of the wine and should not/cannot be filtered out in the clarification process
167
Are tartrates harmful?
No, but many consumers assume they are a defect
168
What is the process of cold stabilization?
Chilling the wine to around 25F (-4C), holding the wine at this temperature for one to three weeks, and racking the wine off of the precipitates
169
Generally, why is red wine produced differently than white wine?
To capture the flavor and color available in the skins of red grapes
170
Why is crushing required for red grapes but not always for white grapes?
Because their skins are used during the fermentation process; the grapes are crushed in order to break the stems, free the juice, and allow the yeast to begin working
171
Why might the stems be added back to a red wine?
To provide an additional source of tannin, flavor, and complexity
172
What is an option with must adjustment in red wines that is not an option in white wines?
Tannin adjustment
173
How is tannin adjustment accomplished?
By leaving the stems in the must or adding tannin powder
174
What is the most important difference between white and red winemaking?
Maceration
175
Why is maceration important?
Necessary to extract phenolics such as color, tannin, and flavor components from the skins of the red grapes
176
Where are the majority of the color compounds of red wine grapes found?
In the skins; the juice is just as colorless as that of white grapes
177
Maceration
Period of contact between the grape skins and the fermenting grape juice where the red and blue pigments are extracted out of the skins and move into the darkening juice, along with tannins and flavor constituents
178
How long does maceration last?
Form a few days to a few weeks or even longer
179
What does the length of maceration depend on?
Intended style of wine
| Grape Variety
180
What do longer periods of maceration produce?
Highly "extracted" wines that are deeply colored, highly, tannic, bursting with flavor, and generally in need of time in the bottle to mature
181
What do shorter periods of maceration produce?
Softer, more accessible wines that are often ready for consumption upon release
182
Examples of grape varieties that are easily extracted during maceration
Cabernet Sauvignon
| Syrah
183
Examples of grape varieties that are not easily extracted during maceration and may require more time to extract sufficient color
Nebbiolo
| Pinot Noir
184
What is done if a winemaker chooses to do maceration prior to the start of fermentation?
Cold Soak
185
Cold Soak
Process of chilling the must to below 55F (13C) in order to postpone fermentation while still macerating
186
How does a cold soak differ from other maceration periods?
The grape solids are macerating in cold grape juice, a large percentage of which is water, as opposed to macerating in fermenting grape juice which contains a percentage of alcohol and is, therefore, a more effective solvent
187
What allows the winemaker to control the level of phenolics that are extracted from the grape skins during production?
Cold Soak
188
Why is it necessary for the contact between skins and must to be maintained throughout the fermentation?
For the appropriate amount of phenolics to be extracted from the skins
189
Cap
Dense and compact mass formed by the carbon dioxide that is continuously produced during fermentation pushing the grape solids to the top of the fermentation vessel
190
Cap management
Breaking up the cap and reintegrating the skins into the liquid, allowing for optimal extraction
191
Why is cap management necessary?
Because the proper extraction of phenolics requires the grape skins to be in the liquid, not floating on top of it
192
What is a danger of not conducting cap management?
Acetobacter may begin to grow on the cap, which may cause the wine to develop excess acetic acid. Trapped carbon dioxide might even cause the cap to burst
193
Four Most Common Methods of Cap Management
Punch Down
Pump Over
Rack and Return
Rotofermentation
194
Punch Down
Physically pushing the cap down into the juice
195
Pump Over
Pumping juice from the bottom of the tank and spraying it over the top of the cap
196
French term for Pump Over
Remontage
197
Rack and Return
Draining the fermenting juice into a separate holding tank before it is returned to the original tank by spraying it over the spraying it over the now sunken cap
198
What does Rack and Return result in compared to a standard Pump Over?
More aeration
199
French term for Rack and Return
Delestage
200
Rotofermentation
Agitating the fermenting must in a specialized fermentation vessel that either rotates on its own or contains an inner paddle that mixes the fermenting must
201
Why does Rotofermentation eliminate the need for Punch Down or Pump Over?
The contents are mixed at regular intervals (usually controlled by a computer)
202
Are white wine fermentations usually conducted at higher temperatures than red wines?
No; Red wine is usually conducted at a higher temperature
203
Why is red wine fermentation conducted at a higher temperature?
Partially because the light floral and fruit aromas emphasized by a cool fermentation are less important in most red wines. Also warmer fermentation allows for increased extraction of phenolics, which creates a good foundation for robust, age-worthy reds
204
At higher fermentation temperatures, how long does it take to covert all sugars into alcohol?
Within a week
205
In what circumstance might a winemaker opt to remove the skins from the fermenting wine prior to the completion of fermentation?
In extremely tannic grapes
206
Typically, how long do the skins remain in contact with the fermenting juice?
Until the wine is fermented to dryness and the cap loses its buoyant carbon dioxide support
207
Extended Maceration
Allowing the skins to remain in contact with the wine for several days to several weeks, or even longer, after the fermentation is complete
208
Why might Extended Maceration be done?
When the fullest extraction of phenolics is desired
209
Is malolactic fermentation more common with red wines or white wines?
Red wines
210
Why is malolactic fermentation more common in reds?
Because in most reds, high acidity is unnecessary and possibly even undesirable, making the added complexity introduced by malolactic fermentation a plus?
211
What can lead to a more microbially stable wine?
Malolactic fermentation because it reduces the amount of malic acid available for bacteria that can cause spoilage to attack
212
What is the composition of the solids that build up in the bottom of the tank prior to pressing?
Former Cap
Dead Yeast Cells
Other Precipitated Sediment
213
When is pressing done?
When it is determined that the wine has absorbed enough phenolics from the solids
214
Pressing
Process of racking off the free run wine into a different tank or directly into barrels and then pressing the remaining solids to release any remaining wine
215
What is true about press wines?
They're rich in tannin and color
216
What is press wine used for?
To add to free run juice or to be used in a separate blend
217
What is less frequently done in red wines than in white wines?
Clarification as some of the fining/filtering will take out some of the phenolics as well
218
What wines particularly benefit from oak aging?
Those high in tannin
219
How does oak aging help with tannin?
The slow infusion of oxygen that seeps through the wood and into the wine helps the tanning molecules combine with each other through polymerization
220
What is the difference in perception between polymerized tannins and grape tannins?
Long polymerized tannins feel softer and richer while grape tannins are sharper and harder
221
How do new barrels affect a wine?
Significant flavor is added
222
After how many years have most of the flavor components leached out of a barrel?
4 years
223
Do larger or smaller barrels have more of an effect on the wine?
Smaller, the smaller the barrel the more oak flavor
224
What are the two principal sources for oak barrels?
France
| United States
225
Contrast French and American Oak.
French is more subtle and refined in flavor while American is more assertive and less expensive
226
Does American oak or French oak have a tighter grain?
French
227
Three other places that have recently become more prevalent for oak barrel production
Baltic States
Canada
Russia
228
How are barrels made?
By hand over an open fire, which softens the wood enough to bend it into shape
229
What affects the flavors imparted by the barrel?
Amount of "toast" or charring
230
How much does a new French oak barrel cost?
$1300
231
What are inexpensive alternatives to oak barrels?
Oak chips or planks
232
What wines utilize oak chips or planks?
Inexpensive wines that would benefit from oak flavor but cannot support the cost of the barrels; although the effect is not quite the same without the oxidation that the barrel enables
233
Micro-oxygenation
Process that involves bubbling a tiny amount of oxygen into the wine in an attempt to simulate the oxidization effects of barrel aging
234
Carbonic maceration
Alternative method of red winemaking involving an enzymatic fermentation that requires neither yeast or bacteria
235
What is required for carbonic maceration?
Whole, unbroken grapes in the absence of oxygen
236
What is the process for carbonic maceration?
Grapes are carefully placed in an enclosed fermentation vessel and blanketed with carbonic dioxide. In this environment, enzymes in the grapes themselves will begin to break down the grape sugars and create some alcohol within the berries, along with other compounds that may affect wine flavor.
237
Why is it rare for a wine to be 100% carbonic maceration?
Because any breakage in the grapes will lead to yeast being introduced to the grapes. So carbonic maceration is often used in the initial stages before a transition to normal alcoholic fermentation.
238
What type of wines result from carbonic maceration?
Red wines that are low in tannin, brightly colored, and showing aromas and flavors of tropical fruits and red berries
239
Where is carbonic maceration most known to be utilized?
Beaujolais, especially in Beaujolais Nouveau
240
What does the amount of color in rose wines depend on?
Amount of time the juice remains in contact with the grape skins
241
What is the most common method for making rose wines?
By limiting the contact time between the skins and juice so that only a small degree of color is extracted from the grape skins into the wine
242
Saignee method
For rose production, grapes are crushed, perhaps destemmed, and vatted for a length of time, typically from 2 to 20 hours. Then a portion of the juice is run (or bled) off to make rose
243
What happens to the remaining wine after some is bled off for rose?
It remains vatted with the skins to become a red wine; leading to a concentrated red in addition to the rose wine that was produced
244
Where is the direct press method of rose well known?
Provence
245
Direct Press
Grapes, either destemmed or whole cluster, are pressed immediately after harvest, resulting in pale pink juice, which is then fermented
246
What are wines made through the direct press method often called?
Vin Gris
247
Are there requirements for a wine to be labeled vin gris?
No, so it is not uncommon to see it on a bottling that was produced in a method other than direct press
248
Is the fermentation for roses more similar to reds or whites?
whites; it is fermented at a low temperature, clarified, possibly blended, and bottled
249
What processes for white wines are rare for roses?
Malolactic fermentation
Lees stirring
Oak aging
250
General profile of Rose
Fruity and refreshing with medium to high rose
251
Blush
Roses that are slightly sweet
252
White (in Rose)
Slightly sweet roses made from a single variety i.e. White Zinfandel
253
Rose in Spanish
Rosado
254
Rose in Italian
Rosato
255
Rose in German
Weissherbst
256
What is the idea behind the Old World style of winemaking?
Terroir is paramount and grape growers and winemakers should strive to have the grapes and wines reflect their physical environment as closely as possible.
257
What is the idea behind the New World style of winemaking?
Acknowledging that terroir plays a very important role, but argues that grapes are simply raw materials to be molded, insofar as possible, into a desired form by human artistry and technology
258
Flying winemakers
As winemaking is mostly within a 3 to 4 month time frame, these winemakers are able to travel between the Northern and Southern Hemisphere to make wine twice a year
259
Most famous regions for Botrytis wines
Sauternes within Bordeaux
| Loire Valley
260
2 Grape varieties that have an affinity for Botrytis
Semillon
Chenin Blanc
(due to their thin skins)
261
What does Botrytis add to the aromas of a wine?
Honeysuckle and Apricot
262
Ways to make a sweet wine
Botrytis Afflicted
Late Harvest
Dried Grapes
Frozen Grapes
263
Late Harvest Wine
Wine produced from grapes that have been left on the vine past the optimal ripeness point that have lost some water and gained sugar
264
What is the downside of the late harvest style of sweet wines?
The grapes lose acidity as they ripen so it works best in cool climates or with grapes that have naturally high acidity
265
2 grapes that are utilized for Late Harvest wines
Riesling
| Chenin Blanc
266
What happens to grapes as they are dried?
They retain sugar but lose water
267
Are dried grapes always used to produce sweet wines?
No; they can also be made into high alcohol wines
268
Italian terms for the drying process
Passito (if sweet)
| appassimento (if dry)
269
Places that make frozen sweet wines
Germany
| Canada
270
Grapes commonly frozen for sweet wine production
Riesling
Gewurztraminer
Chenin Blanc
Cold-Hardy Hybrids
271
Wine made from frozen grapes
Eiswein (Icewine)
272
Are icewines always made from white grapes?
No, red versions are also produced
273
Grape used in red icewines
Cabernet Franc
274
Cryoextraction
Mechanical freezing process where late-harvest grapes are frozen post-harvest in a commercial freezer
275
Can wines made via cryoextraction be labeled as ice wines?
No
276
Is Chaptalization a way to increase the sweetness of a wine?
No
277
In what circumstances is chaptalization allowed?
Where the grapes are unable to ripen sufficiently, and then only to the degree necessary to bring the alcohol up to the minimum standard, not create a sweet wine
278
Why is fermentation harder on a sweet wine?
The yeast may struggle to stay alive due to the high sugar content
279
Procedures that may be utilized in sweet wine production
Refrigeration
Adding Sweetness
Fortification
280
Refrigeration
Process of chilling the must during fermentation which stops yeast activity while there is still sugar left
281
What is necessary if a wine is made sweet through refrigeration?
Sterile filtration or sulfur additions to prevent fermentation beginning after bottling as the yeast is not killed during refrigeration
282
What is utilized to add sweetness to a wine?
Sugar
Grape Concentrate
Unfermented Juice (Rectified Grape Must)
283
Fortification
Addition of distilled spirits to a wine
284
What does fortification do to a sweet wine?
Raises the alcohol level high enough to kill the yeast before the sugar is consumed
285
2 other ways to stop fermentation
Killing the yeast via pasteurization
| Adding large amounts of sulfur
286
What is required to use the term "Organic Wine"?
Wines that are made from a minimum of 95% certified organic grapes and that do not use anything in the winemaking process that is defined as "prohibited"
287
What is required to use the term 100% Organic?
For a wine to meet the organic criteria and be made solely using certified organic grapes
288
What is the most significant restriction in organic winemaking?
Sulfur restriction
289
What is the single most effective substance for controlling the bacteria and fungi that threaten to spoil a wine?
Sulfur
290
Can a wine labeled organic use sulfur?
No; instead the wine can be labeled as "Made with organic grapes" as long as the wine was sourced from 100% certified organic grapes and the sulfur dioxide additions are less than 100 ppm
291
EU terms for wines that are organic
Organic Wine
| Vin Biologique
292
Requirements to be labeled Vin Biologique or Organic Wine in the EU
30% to 50% less added sulfur than nonorganic wines
No additives are permitted
Winemaking process must be fully traceable
293
What is biodynamic wine production guided by?
minimal manipulation and low impact on the envionment
294
Is sulfur use allowed in a biodynamic wine?
Yes, but it must be kept to a minimum
295
Are Organic or Biodynamic wines subject to more regulations?
Organic, especially as the term biodynamic is trademarked and controlled by a private organization (Demeter International) rather than by government regulators
296
Requirements for Kosher wines
Certified by Jewish authorities
From the time the grapes arrive at the winery, the materials may only be handled by observant male Orthodox Jews under the supervision of a rabbi, using equipment that is used for no other purpose
Animal-based products such as gelatin and egg whites for fining may not be used
297
What is different about Mevushal wine versus regular Kosher wine?
Mevushal wine may be handled by anyone while Kosher wines must remain untouched by non-Jews or nonobservant Jews
Mevushal wine is also subjected to high heat via flash-pasteurization, either as a must or as wine, before leaving the vineyard
298
Where did orange wines originate?
Republic of Georgia, approximately 5000 years ago
299
How are orange wines produced?
The juice from white grapes spends a significant amount of time macerating with the grape skins in order to extract tannin and color and to achieve some oxidative resistance
300
How long does maceration typically last in orange wines?
As little as 3 days or as long as several weeks or months
301
What happens to the carbon dioxide produced during sparkling wine production?
The pressure builds up, and the carbon dioxide is absorbed into the wine. If handled correctly, the carbon dioxide will remain until it creates bubbles when the wine is served
302
How were sparkling wines developed?
Accidentally; Incompletely fermented wines were chilled during winner, and refermented in the spring
303
Other name for Methode Ancestral?
Methode Rurale
304
What is the most famous and highly regarded way to produce sparkling wine?
The Traditional Method
305
Other names for the Traditional Method?
```
Classic Method
Methode Champenoise (less used)
```
306
What is the process of the Traditional Method?
Base Wine Produced
Adding Sugar & Yeast
Second Fermentation in a Sealed Bottle
307
Can a wine be labeled Champagne if it is outside of the Champagne region of France?
Yes and No; Mostly no, although in the United States certain wines may be labeled as champagne as long as a place-name is appended, such as "California Champagne"
308
Labels submitted after what date cannot use the term Champagne in the United States
March 10, 2006
309
3 main grape varieties of Champagne
Chardonnay
Pinot Noir
Meunier (Pinot Meunier)
310
Why are Chardonnay, Pinot Noir, and Meunier the main grapes of Champagne?
Because they worked well for the cool climate of the region and for the high-acid, moderate alcohol, yeast-driven style of Champagne
311
Sparkling grape for France's Loire Valley
Chenin Blanc
312
Sparkling grape for Germany
Riesling
313
Sparkling grapes for Spain
Xarel-lo
Macabeo
Parellada
314
Sparkling grapes for Italy
Muscat (Moscato)
Brachetto
Glera (Prosecco)
315
Most common sparkling grapes in the New World
Chardonnay
| Pinot Noir
316
Sparkling grape of Australia
Shiraz
317
4 Well known wines for Methode Traditionelle
Champagne
Cava
Franciacorta
Cremants
318
What style of still wine is produced for sparkling wines?
dry, still, high-acid, and low-alcohol
319
How long does the second fermentation take in the bottle?
About 30 days
320
3 Ways of labeling Methode Traditionelle wines in the United States
Traditional Method
Classic Method
Fermented in this Bottle
321
What is true about the harvest of grapes for sparkling wines?
Conducted early for high acid/low sugar
Gentle handling to prevent bitter/harsh from skins
Careful handling minimize color transfer from red grapes
322
What type of pressing is normal for sparkling wines?
Whole Cluster Pressing; it keeps the juice inside the skins until the last moment and then rapidly, and with minimal force, squeezing the juice out and separating it from skins and seeds
323
What does the traditional Champagne press look like?
Wide, flat basket press
324
Why is a bladder-type press more common both in Champagne and elsewhere?
Soft and flexible surface of the inflatable bladder is less likely to break the skins' cellular structure and release bitter phenolics than are older mechanical presses
325
Which of the pressings is the finest quality?
The first press; the wines of the highest quality will be made for this
326
French term for the juice from the first press
Cuvee
327
French term for the juice from the second press
Taille
328
French term for the juice from the third press
Rebeche
329
Are the juices from all three pressings combined?
No, the first and second may be combined or used for different wines, but the third is never incorporated
330
Why is the rebeche or third pressing not utilized in sparkling production?
Inevitably picks up more bitter components from the seeds and skins and are generally unsuitable for fine sparkling wine.
331
What is the rebeche or third pressing utilized for?
Still wine, fortified wines, spirits, vinegar, or other products
332
French term for juice settling
Debourbage
333
French term for Disgorging, disgorgement
Degorgement
334
French term for riddling rack
Pupitre
335
French term for Riddling
Remuage
336
French term for still wine from earlier vintages used in blending
Reserve
337
French term for transfer between bottles
Transversage
338
Assemblage
Blending stage where different pressings, different grape varieties, different vineyards, and reserve wines from previous vintages are combined
339
French term for blend
Cuvee
340
Prestige/Tete de Cuvee
Brand's very best wine, made from only the earliest part of the first pressing of the most exceptional fruit and treated with extraordinary care
341
Are Tete de Cuvee wines typically non vintage dated?
No, they are usually a vintage wine that is sold in uniquely shaped or decorative bottles at high prices
342
Vintage (bottling)
Wines are produced from a cuvee of base wines made from grapes all harvested in the same year
343
Goal of a vintage champagne
To highlight the quality and unique characteristics brought on by the weather and conditions of that particular year
344
Nonvintage (bottling)
Wines are produced from a cuvee that contains wines from more than one years harvest
345
Goal of nonvintage champange
To construct a consistent flavor profile or "house style" for which the brand has become known; least expensive and most sold
346
Blanc de Blanc
Cuvee made from only white grapes; in the New World and Champagne often 100% Chardonnay; Can be vintage or nonvintage
347
Blanc de Noirs
Cuvee made exclusively from red grapes in which the grapes are crushed and the juice is pressed off the skins very quickly after harvest; Despite efforts to avoid skin contact, may have a pale salmon hue; Can be vintage or nonvintage
348
How are Rose wines produced?
Having both red and white wines in the blend
Using a short carbonic maceration of red grapes before pressing
Creating a pink wine via saignee
Occasionally blending of small amount of red wine with dosage
349
How can adding a small bit of red wine with dosage help the resulting wine?
Helps avoid potential browning during the lees-aging period
350
What follows assemblage?
Fining
Racking
Cold Stabilization
351
Liqueur de Tirage
Mixture of yeast and sugar added to a still wine to start secondary fermentation
352
Why do sparkling bottles have indented punts?
To withstand the pressure that will build in the bottle
353
What type of closure is put on the bottle for secondary fermentation?
Crown cap
354
How much growth in alcohol percentage is accomplished during secondary fermentation?
1 to 1.5%
355
Why does the secondary fermentation occur slowly?
The low temperatures in the cellars or caves
| Yeast cells have difficulty multiplying in a wine that already has 10% to 11% alcohol
356
How much pressure is in the bottle at the conclusion of secondary fermentation?
5 to 6 atmospheres or 75 to 90 psi
Atmosphere x 15 = psi
357
What are the flavors of autolysis?
Toasty, Nutty Flavors
358
What is considered an important flavor/aroma component of traditional method sparkling wines?
Autolysis/Lees
359
Why is a neutral base wine utilized in traditional method sparkling?
Partially because the inherent flavor of the grapes themselves will not compete with the yeasty characteristics created through the production method
360
What causes a finer, smaller bubble size in the glass?
Longer time sur lie which allows the carbon dioxide to dissolve more thoroughly into the wine
361
Riddling
Process of turning a bottle upside down and gently shaking it to get the yeast to collect near the cap
362
Disgorging (degorgement)
Process in which the bottle is opened, yeast extracted and the bottle is resealed as quickly as possible
363
What is the challenge with disgorging?
Avoiding letting out too much pressure, which is compounded by the fact that the yeast cells tend to stick to the side of the bottle
364
Pupitre
A-frame rack with holes that stores bottles
365
How is a pupitre used?
Each day for several weeks (or months), the bottles are shaken momentarily, partially rotated, and angled ever more vertically, causing sediment to move down the side of the bottle and into the neck
366
How many bottles are held by a gyropalette?
500
367
Gyropalette
Mechanized version of a pupitre that accomplishing the riddling more efficiently
368
How long does a pupitre take to accomplish riddling versus a gyropalette?
Pupitre - 2 to 3 months by hand
| Gyropalette - less than 1 week
369
Sur Pointe
French term for resting a bottle in an upside-down vertical position
370
How is disgorging typically done?
End of the bottle is dipped into an icy brine solution cold enough to freeze the sediment into a slushy "plug." When the bottle is turned upright and opened, the internal pressure shoots the icy plug out of the bottle, leaving nothing but clear sparkling wine behind
371
Another name for dosage
Liqueur d'expedition
372
Dosage
Small wine addition added after disgorgement
373
How does dosage affect the resulting wine style?
Sweetness can be added to the dosage
374
Why is it standard to add sweetness to a wine with dosage?
Because of the high acidity of the base wine, which is amplified in the mouth by the bubbles
375
What is the most common style of Champagne/sparkling wine?
Brut, which contains a sugar addition that is barely (if at all) perceptible
376
What is the second most common style of sparkling?
Extra dry which has noticeable sweetness
377
How many atmospheres of pressure is in the bottle at the end?
6
378
Muselet
Wire cage that holds a cork in place in sparkling wine
379
Why are sparkling wines cellared for at least a few months at the conclusion of their production?
To give the dosage time to thoroughly integrate with the wine
380
Sweetness levels of sparkling wine from driest to sweetest
```
Brut Nature/Sans Dosage/Pas Dose/Dosage/Brut Sauvage
Extra Brut
Brut
Extra dry, Extra Sec
Sec
Demi-Sec
Doux
```
381
Brut Nature/Zero Dosage sweetness level
No sugar added
| Less than 3g/L
382
Extra Brut sweetness level
Very dry
| Less than 6g/L
383
Brut sweetness level
Dry
| Less than 12g/L
384
Extra dry/Extra sec sweetness level
Off-Dry
| 12-17g/L
385
Sec sweetness level
Slightly sweet
| 17-32g/L
386
Demi-Sec sweetness level
Sweet
| 32-50g/L
387
Doux sweetness level
Very sweet
| More than 50g/L
388
Alternate names for the tank method
Charmat
Cuve Close (closed tank)
Bulk Method
389
Why is the tank method the best choice for more aromatic grapes such as Muscat and Riesling?
The resulting wines don't have the yeasty aromas that would be distracting and incongruent with these grapes
390
What style of wine does the tank method produce?
A wine that emphasizes youthful, floral, and primary fruit aromas
391
Does tank method or traditional method cost less?
Tank method; also waste is less
392
Two wines that use the tank method
Prosecco
| German Sekt
393
Tank method
Method of sparkling production in which the secondary fermentation takes place in a pressurized tank rather than in a bottle
394
Steps to the tank method
Base wine produced/Cuvee blended
Yeast and sugar added to the tank
Mixture ferments under pressure, keeping the carbon dioxide dissolved in the liquid
If lees aging is desired it is undertaken
395
Why will the autolytic character not as present in Tank method wines?
The ratio of surface area to wine is reduced
396
Why is lees contact avoided in aromatic sparkling wines?
Because the emphasis is on fruit character versus autolytic character
397
How is yeast removed from tank method wines?
By racking the wine to a different tank through a filter to remove the sediment
398
Is dosage added to the bottles with tank method?
No it is added to the entire batch at once
399
Transfer Method
Hybrid method of sparkling wine production that begins like the traditional method, but following lees aging all bottles are emptied into a pressurized tank and the process is finished more like the tank method
400
What does the transfer method accomplish?
A wine more similar to that of the traditional method but without the need for riddling or the individual disgorging and dosage process thus saving continual time and effort by accomplishing 3 important steps at once instead of them being done individually
401
What is the downside to the transfer method?
The wine is rarely allowed to rest on the lees very long, so the flavor characteristics are less prominent and the filtration could remove some of the flavor along with the sediment
402
In what circumstance is the transfer method frequently used?
In very small or very large format bottles that are difficult to work with using the Traditional Method
403
How can you identify a bottle that has used the Transfer Method in the United States?
Fermented in the Bottle or Bottle Fermented on the label
404
Partial Fermentation Method
Fermentation process in which rather than conducting a full fermentation of the base wine followed by a later second fermentation, a single incomplete fermentation is conducted, usually in two parts
405
Other name for the Partial Fermentation Method
Asti Method, as it is used for Moscato d'Asti
406
What is the goal of the Asti Method?
To produce a wine with low alcohol (5-6%) and considerable residual sugar
407
How is the Asti Method done?
After pressing, juice is allowed to ferment to just a few percentage points of alcohol (sometimes fermentation is avoided altogether at this stage)
Must is rapidly chilled to just above freezing (halting yeast activity)
Wine is racked off sediment to avoid yeasty flavors
Later (sometimes months) wine is warmed enough to allow dormant yeast to start fermentation again
When desired levels of alcohol and carbon dioxide pressure are released, wine is sterile-filtered and bottled
408
What sort of vessel does the Asti Method take place in?
Pressurized tank, sealing in the carbon dioxide
409
How do wines produced by the Asti method differ from those produced in the Traditional Method?
Half the alcohol
Half the Pressure
More sweetness
410
What is the advantage of the Asti method
By keeping the base wine deeply refrigerated, the winery can produce fresh batches throughout the year, as is frequently don with Moscato d'Asti
411
Does the Traditional Method predate the Ancestral Method?
No, the Ancestral Method was the original method
412
Best known example of Ancestral Method?
Limoux Methode Ancestrale produced in France's Languedoc region
413
Ancestral Method process
Incompletely fermented and thus sweet base wine is bottled
Bottle is sealed
Fermentation continues in the bottle until pressure reaches 1-3 atm and 6-7% RS
414
Are bottles made in the Ancestral Method disgorged?
No, in homage to the historical practice they are not and a small amount of sediment may remain in the bottle
415
Wines made in the Methode Rurale method
Bugey Cerdon AOC
| Gaillac Mousseux Methode Gailacoise AOC
416
Methode Dioise Ancestral
Production method for Clairette de Die Methode Dioise Ancestral AOC in the Rhone Valley's Pays Diois in which a wine is kept chilled to around 50F through the fermentation process which can last up to 6 months -- the first few of which are in bulk tanks before continuing in bottle all under refrigeration. Fermentation ends while the wine is still slightly sweet,. Bottles are emptied and the wine is filtered before rebottling
417
What does Methode Dioise Ancestral aim to mimic?
Ancient way of fermenting the wines of the region when they were submerged in the icy waters of the nearby river
418
Carbonation
Least expensive method of sparkling production in which carbon dioxide is injected directly into a wine similarly to how soft drinks are made
419
Why is carbonation not a good method for sparkling production?
Because the carbon dioxide is not naturally created molecule-by-molecule through fermentation, so it does not integrate well into the wine resulting in larger, shorter lived bubbles in the finished product
420
What wines utilize carbonation?
Wines in the lowest price category
421
Bottle sizes smallest to largest
```
Piccolo/Split
Half- or Demi-bouteille
Standard
Magnum
Jeroboam
Rehoboam
Methuselah
Salmanazar
Balthazar
Nebuchadnezzar
```
422
Bottle size that was discontinued in 1989
Rehoboam
423
Size of a Piccolo/Split
1/4 bottle
| 187.5 mL
424
Size of a Half- or Demi-bouteille
1/2 bottle
| 375mL
425
Size of a Standard bottle
1 bottle
| 750mL
426
Size of a Magnum
2 bottles
| 1.5L
427
Size of a Jeroboam
4 bottles
| 3L
428
Size of a Rehoboam
6 bottles
| 4.5L
429
Size of a Methuselah
8 bottles
| 6L
430
Size of a Salmanazar
12 bottles
| 9L
431
Size of a Balthazar
16 bottles
| 12L
432
Size of a Nebuchadnezzar
20 bottles
| 15L
433
Centuries ago, it was discovered that adding what to a wine helped prevent spoilage?
Brandy; in fact it was discovered that wines "fortified" with brandy or other spirits not only lasted longer than unfortified spirits but also even evolved in style and improved in quality at the same timed
434
What did fortification become the standard practice for?
Wines that needed to travel long distances, such as across the oceans to colonial outposts, as well as for wines that could not be kept chilled in a wine cellar
435
What captured a major segment of the world wine trade and were among the most celebrated wines from the sixteenth to the twentieth century?
Fortified wines such as Sherry, Port, and Madiera
436
Why does fortification help preserve wines?
Because it raises the alcohol level to a point where spoilage agents, including yeast and bacteria, could not survive -- thus fortified wines can last much longer than unfortified either in the barrel or bottle, or after opening
437
Why did the market for fortified wines decline?
Because toward the end of the twentieth century changes in consumer taste moved away from high levels of alcohol toward drier wines
438
What is the difference in winemaking between still wines and fortified?
The added step of fortification, otherwise they are inherently the same
439
What 3 factors represent the differences between fortified wines
Grape Varieties used
Timing of Fortification
Aging Regimen applied after Fortification
440
What are considered the classic fortified wines?
Port
Sherry
Madeira
441
How are fortified wines divided?
By when fortification takes place
442
Two types of fortified wines
Those fermented before fermentation has finished (Port) which are sweet
Those fermented after fermentation is complete (Fino Sherry) which are not sweet
Technically, there is a third type (Madeira/Marsala) that follow both methods of production
443
Banyuls country/grape variety
France
| Grenache
444
Commandaria country/grape variety
Cyprus
| Xynisteri, Mavro
445
Madeira (sweeter) country/grape variety
Portugal
| Malvasia, Boal, Tinta Negra
446
Madeira (drier) country/grape variety
Portugal
| Sercial, Verdelho, Tinta Negra
447
Malaga country/grape variety
Spain
| Pedro Ximenez, Muscat
448
Marsala country/grape variety
Italy
| Grillo, Catarratto, Inzolia, and others
449
Maury country/grape variety
France
| Grenache
450
Mavrodaphne of Patras country/grape variety
Greece
| Mavrodaphne
451
Moscatel de Setubal country/grape variety
Portugal
| Moscatel/Muscat
452
Muscat de Beaumes-de-Venise coutnry/grape variety
France
| Muscat
453
Muscat de Rivesaltes country/grape variety
France
| Muscat
454
New world port-style wines country/grape variety
California, South Africa, and other New World sites
| No limitations but often made from traditional Port grapes, Syrah, or Zinfandel
455
Port country/grape variety
Portugal
Primarily Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, and Tinto Cao; however, several other grape varieties may also be used
456
Rasteau country/grape variety
France
| Grenache
457
Rutherglen country/grape variety
Australia
| Muscat, Topaque(Muscadelle)
458
Mutage
Process of adding alcohol to the wine before or while it is still fermenting and has a slight amount of sugar in it.
459
In what way are the majority of fortified wines made?
Mutage; as it is an ideal method for making a sweet stable wine
460
What is usually desired in the grapes for fortified wines?
High sugar levels to make sure the final product is sufficiently sweet
461
Is it difficult for grapes to reach the appropriate level of sweetness to become a fortified wine?
No, most of them are made in hot climates.
462
What can be done if the grapes for a fortified wine are not in a hot enough climate to get to the appropriate level of sweetness?
Late Harvest
| Drying of the Grapes
463
Why is the shortness of the fermentation of fortified wines something that needs acknowledged?
Because there is less time to extract color and other phenolics from the grape skins so special methods may be used to extract these compounds as quickly as possible
464
If fortification is occurring during fermentation, when is it usually done?
When the remaining sugar level reaches the 8% to 12% range
465
How is the fermentation halted in fortified wines?
Through the addition of a high-alcohol spirit
466
What type of spirit is used in almost all fortified wines?
Grape-based spirit (such as brandy), although the level of alcohol can vary between pure and more diluted
467
What percentage of alcohol must the wine reach to quickly kill all the yeast and stop fermentation?
18-20%
468
Is the fortification spirit always neutral?
No, it can be, or it may introduce its own aromas and flavors or even be sweet itself raising the overall sugar level
469
What are most newly fortified wines left in to all the components to become thoroughly integrated?
Barrels
Large Wooden Vats
Tanks
470
What happens if wooden vessels are used with fortified wines?
Slow oxygen seepage through the wood permits a degree of oxidation that helps further stabilize the wine
471
2 wines that are intentionally exposed to heat
Madeira
| Rutherglen Muscat
472
What does exposure to heat due to the fortified wine?
Removes an heat-unstable compounds from the wine and makes it nearly indestructible
473
What is the purpose behind the blending of fortified wines?
Either to re-create a specific, consistent flavor profile for a branded wine, or to incorporate older vintages for wines that are sold based on average age
474
Most well known fortified wine made in the dry style
Sherry (although not all are dry)
475
Where is true Sherry made?
In the area surrounding Jerez in far southwestern Spain
476
Where does the closest equivalent to Sherry in the Old World come from?
Montilla-Moriles region, also in southern Spain
477
Why are neutral white grape varieties common in dry fortified wines?
Because the dominant aroma and flavor characteristics come from the production process rather than the grape varieties themselves
478
Two primary grapes of Sherry
Palomino
| Pedro Ximenez
479
What grapes are used for dry style Madeira?
Sercial
| Verdelho
480
Why are grapes handled carefully for dry fortified wines?
To avoid extracting more phenolics than necessary
481
Why are dry fortified wines fermented at a warm temperature?
To evaporate most of the floral and fruit aromas, although it should not be so high as to introduce any "cooked" aromas
482
Typical fermentation vessel for dry fortified wines
Stainless steel tanks to keep the wine neutral in flavor
483
When is the fortification done in the dry style?
After the wine has been fermented to dryness (or nearly so)
484
Two basic types of Sherry
Fino
| Oloroso
485
Why are Fino Sherries pale in color and light bodied?
Biological aging
486
Biological aging
Use of flor yeast during the aging process
487
What happens during biological aging?
Flor yeast floats on the surface of the wine in the barrel, and thrives in a wine that has about 15% alcohol. Thus the flor multiplies until it becomes a thick, protective blanket on top of the maturing wine.
488
What does the flor prevent?
Oxidation and darkening in color
489
How do Sherry winemakers encourage the development of flor?
By selecting the best-quality batches of pale, clear, fresh wine to which they add grape spirits mixed iwth an equal amount of older Sherry in order to bring the overall alcohol level up to 15% to 15.5% but no higher
490
How does the flor survive after fortification in the presence of oxygen?
By consuming any remaining sugars and glycerol in the wine as well as a small amount of alcohol
491
Are wines aged under a flor lighter or fuller bodied than those that are not?
Lighter (as some of the alcohol could be consumed as well as the glycerol)
492
How does the flor lower the acid levels of the wine?
By feeding on the acetic acid
493
What happens to the flor when all the sugar is consumed?
It switches to another metabolic phase in which the oxygen from the atmosphere is used to create chemicals such as acetaldehyde that create a characteristic "flor aroma"
494
What is the "flor aroma" described as?
Nutty
| Bruised apple
495
Why does browning not occur in the wine when the flor is exposed to oxygen?
Because the flor prevents direct contact
496
What does acetaldehyde not do in biologically aged wines?
Convert to acetic acid
497
Why is biological aging named such?
Because the changes in wine are largely due to the action of a living organism
498
What is the result of biologically aged wines?
Lower alcohol
Lower Acid
Much higher amounts of acetaldehydes
499
What is true about the base wines used for Oloroso Sherries?
They are not considered to have the quality or delicacy to be made into fino
500
Why do Oloroso Sherries not develop flor?
They are fortified to 17 to 18% alcohol which is too high for the development of flor
501
What do Oloroso Sherries not have due to the absence of flor?
High levels of acetaldehyde that characterize finos
502
Oxidative aging
Aging in direct exposure to air in the partially filled barrels of the solera
503
What happens to the wine during oxidative aging?
Alcohol increase
Acid increase
Color of the wine deepens
504
What is the result of oxidatively aged wines?
Fuller-bodied, darkened, flavorful wines dominated by oxidative and caramalized aromas
505
Why can alcoholic strength raise to as high as 24% in oloroso?
Because water evaporates during oxidative aging
506
Solera System
Complex network of barrels used for aging Sherry
507
How does the Solera System work?
Young wine is progressively blended together with a series of older, more complex wines
508
What is needed for fino sherries aging in the solera system?
new wine to maintain the level of nutrients needed by the flor yeast
509
What is the longest a flor may be maintained?
6 to 7 years
510
How long are most fino sherries aged under flor?
2 years, the minimum amount of time required by law
511
What is a butt in terms of a solera?
Large (600L) American oak barrel
512
What is the group of barrels containing the oldest wine called in the solera system?
Solera
513
What are the other groups of butts called in a solera system?
Criadera (Nursery)
514
How are the Criadera's numbered?
The oldest wine (short of the solera) is the first Criadera, the next oldest wine after that is the second criadera, and so on
515
Around how many layers or criaderas are in a large solera system?
A Dozen
516
What does the final criadera in the solera system contain?
Youngest wine
517
Spanish term for winery
Bodega
518
Fractional Blending
Process by which wine is removed from the solera or one of the criaderas (no more than 40% volume) followed by each level filling up the row older than it and new wine going into the last criadera
519
What is the process of topping up each level of the solera known as
Running the scales
520
What does ensuring no barrel is ever completely emptied in the solera ensure?
That the average age of the solera continues to grow -- even the oldest soleras (many over 100 years old) will contain a tiny proportion of the wine from the year the solera was established
521
Besides Sherry -- what other wines utilize the solera system?
```
Malaga
Montilla-Moriles
Marsala
Madeira
Mavrodaphne of Patras
Rutherglen Muscat
```
522
Are sherries always dry?
No, prior to bottling they can be sweetened or colored and exist in a wide variety of styles
523
Why is blending not necessary for wines coming out of the solera?
Because they have already been well blended from running the scales many times; although some bodegas blend different soleras together or several wines of different styles
524
Are New World sherries equally high quality?
Some can be, but most large-volume producers take liberties with the process to cut costs
525
What do New World producers do that is not in line with normal Sherry production?
Diverse grape varieties
Flor may not be used or may be quickly infused through a submerged culture churned in a large tank
Fractional blending is rare
526
What is a Vin Doux Naturel?
Lightly fortified sweet wines produced throughout the South of France
527
Can VDNs be made from only white grapes?
No they can be made from red and white grapes and made into white, rose, and red styles
528
What terms are used for aged versions of VDN?
Tawny
| Amber
529
Specific examples of VDNs
Muscat de Beaumes-de-Venise (Rhone Valley)
Muscat de Rivesaltes (Roussillon)
Banyuls (Roussillon)
Maury (Roussillon)
530
French's well known Mistelles
Pineau de Charentes AOC
| Floc de Gascogne AOC
531
Where is Pineau de Charentes produced? From what?
In the Cognac region
From Ugni Blanc, Folle Blanche, and Colombard
(some red varieties are used for rose/red production)
532
What is Pineau de Charentes fortified with?
Cognac
533
Where is Floc de Gascogne produced? From what?
Armagnac
Often in a white version from Colombard, Gros Manseng and Ugni Blanc
(Small amount of rose is produced)
534
What are wines such as Pineau de Charentes known as?
Vins de liqueurs
535
In the EU what does vin de liqueur encompass?
All fortified wines, thus more specific terms are necessary and more accurate
