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CSW/HBSC > Fermentation and Still/Sparkling/Fortified Wine Production > Flashcards

Fermentation and Still/Sparkling/Fortified Wine Production Flashcards

1
Q

Breaking the skins of the grapes

A

Crushing

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2
Q

Separating the grape juice from the skins and other solids

A

Pressing

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3
Q

Contact between grape skins and juice prior to the start of fermentation

A

Cold Soak

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4
Q

Grape juice – or a mixture of juice and solids – destined for fermentation

A

Must

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5
Q

The first – and the finest – juice from the grapes

A

Free run

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6
Q

Adding sugar prior to fermentation

A

Chaptalization

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7
Q

French term for juice settling

A

Debourbage

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8
Q

Number of gallons in a 225-liter barrel

A

60 (Sixty)

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9
Q

Typical strain of commercial yeast used in winemaking

A

Saccharomyces cerevisiae

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10
Q

Secondary fermentation, initiated by bacteria

A

Malolactic fermentation

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11
Q

Buttery-scented chemical created via mlf

A

Diacetyl

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12
Q

Expired yeast cells (in a newly-fermented wine)

A

Lees

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13
Q

Allowing a newly fermented wine to remain in contact with the expired yeast cells

A

Sur lie aging

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14
Q

Stirring dead yeast cells and other solid matter in a recently-fermented wine

A

Batonnage

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15
Q

Clarification via gravity

A

Racking

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16
Q

Clarification via a substance such as gelatin or bentonite

A

Fining

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17
Q

Clarification via straining wine through a barrier

A

Filtration

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18
Q

Clarification via laboratory equipment and accelerated gravity

A

Centrifuge

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19
Q

Clarification to prevent tartrate crystals

A

Cold Stabilization

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20
Q

Managing the cap via moving juice from the bottom of the tank and spraying it over the top

A

Pumping over

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21
Q

Managing the cap by physically pushing the cap down into the fermenting juice

A

Punching down

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22
Q

The French term for “rack and return”

A

Delestage

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23
Q

Alternative method of red wine production using whole, uncrushed grapes

A

Carbonic Maceration

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24
Q

“Bleeding” method used to produce red wines and rose

A

Saignee

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25
Q

Method used to produce very pale rose, such as those made in Provence

A

Direct Press

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26
Q

Vineyard mold that “shrivels” grapes for use in sweet wines such as Sauternes

A

Botrytis cinerea

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27
Q

Stainless steel containers used for fermentation and aging are considered ______ because the vessel itself does not impact the flavor of the wine.

A

Inert

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28
Q

Clarification via use of an ingredient such as egg whites, gelatin, or bentonite clay

A

Fining

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29
Q

Type of wine produced using the juice of white grapes that have been allowed some skin contact

A

Orange wine

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30
Q

The process of breaking open the grape berries and allowing the juice to flow

A

Crushing

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31
Q

The process of allowing contact between grape skins and grape juice before fermentation starts

A

Cold Soak

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32
Q

The process of separating the grape juice from the skins and other solids

A

Pressing

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33
Q

Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine

A

Must

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34
Q

Considered to be the highest quality juice in the batch

A

Free Run

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35
Q

Italian term for “Pomace Brandy”

A

Grappa

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36
Q

Adding sugar to the juice/juice mixture before fermentation

A

Chaptalization

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37
Q

Typical strain of yeast used for winemaking

A

Saccharomyces Cerevisiae

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38
Q

Type of fermentation carried out by lactic bacteria

A

Malolactic fermentation

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39
Q

Type of ester, created by MLF, that smells “buttery”

A

Diacetyl

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40
Q

Term used for expired yeast cells and other solid matter in a newly fermented wine

A

Lees

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41
Q

A type of clarification used to prevent the formation of tartrates

A

Cold Stabilization

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42
Q

Alternative method of red wine fermentation that occurs inside whole, uncrushed grapes

A

Carbonic Maceration

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43
Q

Method used to produce very pale rose’, such as those made in Provence

A

Direct Press

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44
Q

The most highly regarded method of sparkling wine production

A

Methode Champenoise (Traditional Method)

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45
Q

French term for a riddling rack

A

Pupitre

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46
Q

Another term for Prestige sparkling wines, literally translated to “cream of the crop”

A

Tete de Cuvee

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47
Q

Sparkling wine made using only white grapes

A

Blanc de Blancs

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48
Q

Sparkling wine made using only red grapes

A

Blanc de Noirs

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49
Q

French term for “juice settling”

A

Debourbage

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50
Q

Mixture of base wine, sugar, and yeast that is added to induce the second fermentation in sparkling wine

A

Liqueur de tirage

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51
Q

Term used for the decomposition of yeast cells during sur lie aging

A

Autolysis

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52
Q

French term for riddling

A

Remuage

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53
Q

Small amount of wine (and sometimes sugar) used to replace the volume lost in the disgorging of Champagne

A

Dosage

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54
Q

Alternative name for the “tank method” of sparkling wine production

A

Charmat

Cuve Close

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55
Q

Method used to produce Moscato d’Asti

A

Partial Fermentation

Asti Method

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56
Q

Process of halting fermentation by adding high-alcohol spirits while the must still has a significant amount of sugar

A

Mutage

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57
Q

Two main styles of Sherry

A

Fino

Oloroso

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58
Q

Complex series of barrels used for aging Sherry

A

Solera System

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59
Q

Type of aging that occurs in a Sherry that is aged with flor yeast

A

Biological aging

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60
Q

Type of aging that occurs in Sherry that is aged without the presence of flor yeast

A

Oxidative aging

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61
Q

Lightly fortified sweet wines produced throughout the South of France

A

Vin doux Naturel

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62
Q

French term for the blending stage of sparkling wine production

A

Assemblage

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63
Q

Formula added to base wine in order to induce second fermentation (in bottle)

A

Liqueur de tirage

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64
Q

Removal of the dead yeast cells in a bottle of Champagne

A

Degorgement (Disgorging)

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65
Q

Small addition of wine (and perhaps sugar) added at the end of Champagne production

A

Dosage

Liqueur d’expedition

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66
Q

Sweetness styles of Champagne, in order from driest to sweetest

A 
Brut nature (Sans dosage)
Extra brut
Brut
Extra dry
Sec
Demi-sec
Doux
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67
Q

Traditional production method used to produce France’s sparkling Limoux

A

Ancestral Method

Method Ancestrale

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68
Q

Rhone Valley sparkling wine produced using an ancient method

A

Clairette de Die

Methode Dioise Ancestral

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69
Q

The “layers” in a solera system

A

Criaderas

“nurseries”

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70
Q

Type of blending system used in a solera

A

Fractional blending (refers to the fact that the barrels are never completely emptied)

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71
Q

Level of alcohol (after fortification) ideal for a wine that will undergo biological aging

A

15% to 15.5% abv (no higher)

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72
Q

Country of production:

Madeira

A

Portugal

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73
Q

Country of production:

Commandaria

A

Cyprus

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74
Q

Country of production:

Marsala

A

Italy

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75
Q

Region of production:

Banyuls

A

Roussillon

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76
Q

French term for wine produced by the fortification of grape must

A

Mistelle

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77
Q

Spanish term for wine produced by the fortification of grape must

A

Mistela (no fermentation)

Vino de licor (small amount of fermentation allowed)

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78
Q

Fortified grape must used to sweeten Marsala

A

Sifone

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79
Q

EU term for all fortified wines

A

Vins de liqueurs

Vin de liqueur

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80
Q

Why is it important that fermentation begin as soon after harvest as possible?

A

Once the grapes are picked, they immediately start to degrade, and oxidation begins to set in.

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81
Q

What happens to grapes if fermentation is not started immediately?

A 
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
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82
Q

How do winemakers minimize the unwanted effects in the interim between harvest and fermentation?

A

Grapes are kept cool and covered and sulfur may be used as a preservative

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83
Q

What is the pre-fermentation period broadly referred to as?

A

Crush; It encompasses not only the actual crushing but everything that gets the juice ready for the initiation of fermentation

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84
Q

What is removed on the sorting table?

A

Leaves, underripe bunches, damaged fruit, and any other debris

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85
Q

What does the crusher-destemmer machine designed to do?

A

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

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86
Q

What is left after using the crusher-destemmer machine?

A

A lot of liquid containing skins and seeds but no stems

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87
Q

What is included in whole cluster pressing?

A

Stems

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88
Q

How is crushing different from pressing?

A

In crushing the skins of the grapes are broken and juice is allowed to flow, but no pressure is applied.

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89
Q

Why must crushing be done gently?

A

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

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90
Q

What is usually minimized in white wine production?

A

Contact between the skins and the juice

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91
Q

What is the maximum time a cold soak usually takes place for white wines?

A

24 hours

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92
Q

Why is free run juice considered the highest quality?

A

Highest in sugar

Low in tannin

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93
Q

What style of press are most modern presses?

A

Bladder presses

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94
Q

Device that essentially inflates with air or water to squeeze the grapes

A

Bladder press

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95
Q

Why are bladder presses beneficial over the more traditional style?

A

More usable liquid can be extracted while avoiding the negative consequences of too much pressure

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96
Q

Pomace

A

Cake of dry, compressed skins and pips (seeds) that remains after the final pressing

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97
Q

What is done with the pomace after pressing?

A

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

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98
Q

Grape juice that is destined for fermentation

A

Must

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99
Q

How is low acidity combatted in regards to must adjustments?

A

Acidification

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100
Q

What type of acid is typically used in acidification?

A

Tartaric Acid

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101
Q

How does acidification affect the flavor of the wine?

A

Should not affect the flavor significantly apart from sharpening the acidic tang and bringing the wine into balance

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102
Q

What is used to accomplish de-acidification?

A

Potassium or Calcium Bicarbonate

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103
Q

Are chaptalized wines sweet?

A

No, all of the added sugar, along with the original content of the must, will be fermented into alcohol

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104
Q

2 other methods of raising or lowering the concentration of sugar acid in the must?

A

Diluting with water

Blending with grape juice or concentrate

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105
Q

Of the New World/Old World – where are you more likely to find wines that have must adjustments?

A

New World; many of the procedures are not permitted in the Old World

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106
Q

Why is juice settling, or debourbage, done?

A

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

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107
Q

About how many chemical reactions take place during fermentation?

A

30; each is catalyzed (brought about) by a specific enzyme in the yeast

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108
Q

Enzyme

A

Organic substance capable of causing a chemical change

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109
Q

Chemical name for sugar

A

C6H12O6

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110
Q

Chemical name for ethyl alcohol

A

C2H5OH

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111
Q

Chemical formula for fermentation

A

C6H12O6 + yeast –> 2(C2H5OH) + 2(CO2) + heat

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112
Q

Where does the carbon dioxide go that is created during fermentation?

A

It dissolves into the air

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113
Q

What percentage of grape sugars are fully converted into ethanol and CO2 before fermentation stops?

A

About 90%

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114
Q

What happens to the remaining sugars at the completion of fermentation?

A 
Broken down into various transitional products such as:
Glycerol
Succinic Acid
Acetic Acid
Lactic Acid
Acetaldehyde
Ethyl Acetate
Other Alcohols such as Methanol
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115
Q

How many gallons in a 225 liter barrel?

A

60

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116
Q

Why are stainless steel tanks beneficial?

A

Do not impact flavors of the wine
Airtight
Easy to Clean
Relatively easy temperature control

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117
Q

What do oak barrels add to a white wine?

A

Complexity
Oak Flavors
Downplay Fruit Aromas

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118
Q

Aside from wood and stainless steel – what is another type of fermentation vessel?

A

Concrete

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119
Q

Why is it often more difficult to prevent fermentation from beginning than it is to make it begin?

A

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.

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120
Q

Why would a winemaker want to prevent fermentation?

A

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

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121
Q

How is premature fermentation stopped?

A

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

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122
Q

Why is natural fermentation more common in the Old World than in the New World?

A

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.

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123
Q

What is the alternative to natural fermentation?

A

Inoculation

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124
Q

Inoculation

A

Addition of a significant amount of commercially grown yeast.

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125
Q

How does inoculation combat natural fermentation?

A

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.

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126
Q

Why might different strains of yeast be chosen for winemaking?

A

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.

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127
Q

What is a critical thing to control during fermentation?

A

Temperature

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128
Q

What temperature is ideal during fermentation of white wines?

A

50 to 60F to retain delicate fruit and floral aromas

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129
Q

What happens at temperatures over 50 to 60F during fermentation?

A

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

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130
Q

What happens if fermentation gets out of control and the liquid goes much above 100F?

A

Yeast will likely die, and fermentation will stop prematurely

This is a common cause of “stuck fermentation” which is very difficult to reverse

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131
Q

How long does fermentation take?

A

Between several days to several weeks

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132
Q

Aside from depletion of sugar or elevated temperature, what may cause fermentation to stop?

A

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

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133
Q

Average alcohol content of white wines

A

12% to 14% although they can go as low as 7%

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134
Q

Is malolactic fermentation a type of fermentation?

A

No, it is a conversion process that can take place simultaneously with the primary (alcoholic) fermentation or after the primary fermentation is complete

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135
Q

What happens during malolactic fermentation?

A

A particular strain of lactic acid bacteria decomposes the sharp malic acid in the wine and converts it ot lactic acid

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136
Q

How do the characteristics of a wine change with malolactic fermentation?

A

The tart, green apple characteristics of malic acid are replaced by the milder and creamier characteristics of lactic acid

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137
Q

Why is malolactic fermentation often prevented?

A

Most white wines rely on fragrant aromas, light body, and crisp acidity which are mitigated by MLF

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138
Q

Grape variety that benefits from MLF?

A

Chardonnay

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139
Q

How is MLF prevented?

A

It generally won’t start unless utilizing a fermentation or storage barrel that previously housed the bacteria, but sulfur dioxide can also be utilized

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140
Q

Racking

A

Method of clarification to quickly remove lees from a wine

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141
Q

How does sur lie aging affect a wine?

A

Dead yeast cells begin to decompose, potentially imparting a yeasty aroma, creamy texture, and increased to complexity to the wine

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142
Q

How can sur lie aging be amplified?

A

Lees stirring or battonage

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143
Q

Battonage

A

Stirring lees sediment back up into the liquid

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144
Q

Why might sulfur be added at the conclusion of fermentation?

A

To decrease the chance of microbial spoilage or browning in the finished wine

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145
Q

Why is sulfur addition particularly important in wines with residual sugar?

A

A secondary fermentation could begin

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146
Q

Four ways to clarify a wine

A

Racking
Fining
Filtering
Centrifuge

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147
Q

Racking

A

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.

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148
Q

Why do many winemakers opt for more clarification than just racking?

A

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

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149
Q

Fining

A

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.

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150
Q

How are the fining agent and sediment separated from the wine?

A

Fining

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151
Q

Examples of fining materials

A

Gelatin
Egg White
Bentonite Clay

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152
Q

What do Gelatin and Egg White bond to as a fining agent?

A

Excessive Tannin

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153
Q

What does Bentonite Clay bond to as a fining agent?

A

Proteins

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154
Q

Filtering

A

Process of straining the wine through a barrier with very fine openings in order to trap any particulates over a certain size.

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155
Q

What is possible with modern technology in regards to filtering?

A

Filters can eliminate contaminants as small as bacteria (sterile filtering)

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156
Q

What is the benefit of sterile filtering?

A

All microbes (yeast and bacteria) that could cause spoilage later can be removed

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157
Q

Why must filtering be carefully monitored?

A

Risk of reducing some desirable flavor molecules along with the unwanted particles

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158
Q

Centrifuge

A

Modern piece of laboratory equipment that uses accelerated gravity to separate the wine from the heavier solids

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159
Q

Why might winemakers prefer to leave their wine unfined and unfiltered?

A

It can lead to greater depth of flavor, complexity and texture

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160
Q

What does barrel aging wine allow for?

A

Slow oxidation that changes the wine and adds complexity

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161
Q

How does new oak affect a wine?

A

Can add touches of vanilla, oak, wood, coconut, toast, or other aromas

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162
Q

What white grape varieties benefit from oak aging?

A

Chardonnay

Sauvignon Blanc

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163
Q

Blending

A

Combination of different vats of wine from different vineyards, grape varieties, vintages, or even winemakers to produce the final wine

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164
Q

Why is blending important in branded wines?

A

They need to re-create the desired flavor profile of the brand year after year

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165
Q

Why is blending done?

A

To develop complexity or balance, or to create a particular style of finished wine

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166
Q

Why is Cold Stabilization done in white wines?

A

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

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167
Q

Are tartrates harmful?

A

No, but many consumers assume they are a defect

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168
Q

What is the process of cold stabilization?

A

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

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169
Q

Generally, why is red wine produced differently than white wine?

A

To capture the flavor and color available in the skins of red grapes

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170
Q

Why is crushing required for red grapes but not always for white grapes?

A

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

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171
Q

Why might the stems be added back to a red wine?

A

To provide an additional source of tannin, flavor, and complexity

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172
Q

What is an option with must adjustment in red wines that is not an option in white wines?

A

Tannin adjustment

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173
Q

How is tannin adjustment accomplished?

A

By leaving the stems in the must or adding tannin powder

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174
Q

What is the most important difference between white and red winemaking?

A

Maceration

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175
Q

Why is maceration important?

A

Necessary to extract phenolics such as color, tannin, and flavor components from the skins of the red grapes

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176
Q

Where are the majority of the color compounds of red wine grapes found?

A

In the skins; the juice is just as colorless as that of white grapes

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177
Q

Maceration

A

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

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178
Q

How long does maceration last?

A

Form a few days to a few weeks or even longer

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179
Q

What does the length of maceration depend on?

A

Intended style of wine

Grape Variety

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180
Q

What do longer periods of maceration produce?

A

Highly “extracted” wines that are deeply colored, highly, tannic, bursting with flavor, and generally in need of time in the bottle to mature

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181
Q

What do shorter periods of maceration produce?

A

Softer, more accessible wines that are often ready for consumption upon release

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182
Q

Examples of grape varieties that are easily extracted during maceration

A

Cabernet Sauvignon

Syrah

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183
Q

Examples of grape varieties that are not easily extracted during maceration and may require more time to extract sufficient color

A

Nebbiolo

Pinot Noir

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184
Q

What is done if a winemaker chooses to do maceration prior to the start of fermentation?

A

Cold Soak

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185
Q

Cold Soak

A

Process of chilling the must to below 55F (13C) in order to postpone fermentation while still macerating

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186
Q

How does a cold soak differ from other maceration periods?

A

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

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187
Q

What allows the winemaker to control the level of phenolics that are extracted from the grape skins during production?

A

Cold Soak

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188
Q

Why is it necessary for the contact between skins and must to be maintained throughout the fermentation?

A

For the appropriate amount of phenolics to be extracted from the skins

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189
Q

Cap

A

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

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190
Q

Cap management

A

Breaking up the cap and reintegrating the skins into the liquid, allowing for optimal extraction

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191
Q

Why is cap management necessary?

A

Because the proper extraction of phenolics requires the grape skins to be in the liquid, not floating on top of it

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192
Q

What is a danger of not conducting cap management?

A

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

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193
Q

Four Most Common Methods of Cap Management

A

Punch Down
Pump Over
Rack and Return
Rotofermentation

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194
Q

Punch Down

A

Physically pushing the cap down into the juice

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195
Q

Pump Over

A

Pumping juice from the bottom of the tank and spraying it over the top of the cap

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196
Q

French term for Pump Over

A

Remontage

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197
Q

Rack and Return

A

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

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198
Q

What does Rack and Return result in compared to a standard Pump Over?

A

More aeration

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199
Q

French term for Rack and Return

A

Delestage

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200
Q

Rotofermentation

A

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

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201
Q

Why does Rotofermentation eliminate the need for Punch Down or Pump Over?

A

The contents are mixed at regular intervals (usually controlled by a computer)

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202
Q

Are white wine fermentations usually conducted at higher temperatures than red wines?

A

No; Red wine is usually conducted at a higher temperature

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203
Q

Why is red wine fermentation conducted at a higher temperature?

A

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

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204
Q

At higher fermentation temperatures, how long does it take to covert all sugars into alcohol?

A

Within a week

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205
Q

In what circumstance might a winemaker opt to remove the skins from the fermenting wine prior to the completion of fermentation?

A

In extremely tannic grapes

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206
Q

Typically, how long do the skins remain in contact with the fermenting juice?

A

Until the wine is fermented to dryness and the cap loses its buoyant carbon dioxide support

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207
Q

Extended Maceration

A

Allowing the skins to remain in contact with the wine for several days to several weeks, or even longer, after the fermentation is complete

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208
Q

Why might Extended Maceration be done?

A

When the fullest extraction of phenolics is desired

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209
Q

Is malolactic fermentation more common with red wines or white wines?

A

Red wines

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210
Q

Why is malolactic fermentation more common in reds?

A

Because in most reds, high acidity is unnecessary and possibly even undesirable, making the added complexity introduced by malolactic fermentation a plus?

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211
Q

What can lead to a more microbially stable wine?

A

Malolactic fermentation because it reduces the amount of malic acid available for bacteria that can cause spoilage to attack

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212
Q

What is the composition of the solids that build up in the bottom of the tank prior to pressing?

A

Former Cap
Dead Yeast Cells
Other Precipitated Sediment

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213
Q

When is pressing done?

A

When it is determined that the wine has absorbed enough phenolics from the solids

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214
Q

Pressing

A

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

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215
Q

What is true about press wines?

A

They’re rich in tannin and color

216
Q

What is press wine used for?

A

To add to free run juice or to be used in a separate blend

217
Q

What is less frequently done in red wines than in white wines?

A

Clarification as some of the fining/filtering will take out some of the phenolics as well

218
Q

What wines particularly benefit from oak aging?

A

Those high in tannin

219
Q

How does oak aging help with tannin?

A

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
Q

What is the difference in perception between polymerized tannins and grape tannins?

A

Long polymerized tannins feel softer and richer while grape tannins are sharper and harder

221
Q

How do new barrels affect a wine?

A

Significant flavor is added

222
Q

After how many years have most of the flavor components leached out of a barrel?

A

4 years

223
Q

Do larger or smaller barrels have more of an effect on the wine?

A

Smaller, the smaller the barrel the more oak flavor

224
Q

What are the two principal sources for oak barrels?

A

France

United States

225
Q

Contrast French and American Oak.

A

French is more subtle and refined in flavor while American is more assertive and less expensive

226
Q

Does American oak or French oak have a tighter grain?

A

French

227
Q

Three other places that have recently become more prevalent for oak barrel production

A

Baltic States
Canada
Russia

228
Q

How are barrels made?

A

By hand over an open fire, which softens the wood enough to bend it into shape

229
Q

What affects the flavors imparted by the barrel?

A

Amount of “toast” or charring

230
Q

How much does a new French oak barrel cost?

A

$1300

231
Q

What are inexpensive alternatives to oak barrels?

A

Oak chips or planks

232
Q

What wines utilize oak chips or planks?

A

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
Q

Micro-oxygenation

A

Process that involves bubbling a tiny amount of oxygen into the wine in an attempt to simulate the oxidization effects of barrel aging

234
Q

Carbonic maceration

A

Alternative method of red winemaking involving an enzymatic fermentation that requires neither yeast or bacteria

235
Q

What is required for carbonic maceration?

A

Whole, unbroken grapes in the absence of oxygen

236
Q

What is the process for carbonic maceration?

A

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
Q

Why is it rare for a wine to be 100% carbonic maceration?

A

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
Q

What type of wines result from carbonic maceration?

A

Red wines that are low in tannin, brightly colored, and showing aromas and flavors of tropical fruits and red berries

239
Q

Where is carbonic maceration most known to be utilized?

A

Beaujolais, especially in Beaujolais Nouveau

240
Q

What does the amount of color in rose wines depend on?

A

Amount of time the juice remains in contact with the grape skins

241
Q

What is the most common method for making rose wines?

A

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
Q

Saignee method

A

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
Q

What happens to the remaining wine after some is bled off for rose?

A

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
Q

Where is the direct press method of rose well known?

A

Provence

245
Q

Direct Press

A

Grapes, either destemmed or whole cluster, are pressed immediately after harvest, resulting in pale pink juice, which is then fermented

246
Q

What are wines made through the direct press method often called?

A

Vin Gris

247
Q

Are there requirements for a wine to be labeled vin gris?

A

No, so it is not uncommon to see it on a bottling that was produced in a method other than direct press

248
Q

Is the fermentation for roses more similar to reds or whites?

A

whites; it is fermented at a low temperature, clarified, possibly blended, and bottled

249
Q

What processes for white wines are rare for roses?

A

Malolactic fermentation
Lees stirring
Oak aging

250
Q

General profile of Rose

A

Fruity and refreshing with medium to high rose

251
Q

Blush

A

Roses that are slightly sweet

252
Q

White (in Rose)

A

Slightly sweet roses made from a single variety i.e. White Zinfandel

253
Q

Rose in Spanish

A

Rosado

254
Q

Rose in Italian

A

Rosato

255
Q

Rose in German

A

Weissherbst

256
Q

What is the idea behind the Old World style of winemaking?

A

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
Q

What is the idea behind the New World style of winemaking?

A

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
Q

Flying winemakers

A

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
Q

Most famous regions for Botrytis wines

A

Sauternes within Bordeaux

Loire Valley

260
Q

2 Grape varieties that have an affinity for Botrytis

A

Semillon
Chenin Blanc
(due to their thin skins)

261
Q

What does Botrytis add to the aromas of a wine?

A

Honeysuckle and Apricot

262
Q

Ways to make a sweet wine

A

Botrytis Afflicted
Late Harvest
Dried Grapes
Frozen Grapes

263
Q

Late Harvest Wine

A

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
Q

What is the downside of the late harvest style of sweet wines?

A

The grapes lose acidity as they ripen so it works best in cool climates or with grapes that have naturally high acidity

265
Q

2 grapes that are utilized for Late Harvest wines

A

Riesling

Chenin Blanc

266
Q

What happens to grapes as they are dried?

A

They retain sugar but lose water

267
Q

Are dried grapes always used to produce sweet wines?

A

No; they can also be made into high alcohol wines

268
Q

Italian terms for the drying process

A

Passito (if sweet)

appassimento (if dry)

269
Q

Places that make frozen sweet wines

A

Germany

Canada

270
Q

Grapes commonly frozen for sweet wine production

A

Riesling
Gewurztraminer
Chenin Blanc
Cold-Hardy Hybrids

271
Q

Wine made from frozen grapes

A

Eiswein (Icewine)

272
Q

Are icewines always made from white grapes?

A

No, red versions are also produced

273
Q

Grape used in red icewines

A

Cabernet Franc

274
Q

Cryoextraction

A

Mechanical freezing process where late-harvest grapes are frozen post-harvest in a commercial freezer

275
Q

Can wines made via cryoextraction be labeled as ice wines?

A

No

276
Q

Is Chaptalization a way to increase the sweetness of a wine?

A

No

277
Q

In what circumstances is chaptalization allowed?

A

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
Q

Why is fermentation harder on a sweet wine?

A

The yeast may struggle to stay alive due to the high sugar content

279
Q

Procedures that may be utilized in sweet wine production

A

Refrigeration
Adding Sweetness
Fortification

280
Q

Refrigeration

A

Process of chilling the must during fermentation which stops yeast activity while there is still sugar left

281
Q

What is necessary if a wine is made sweet through refrigeration?

A

Sterile filtration or sulfur additions to prevent fermentation beginning after bottling as the yeast is not killed during refrigeration

282
Q

What is utilized to add sweetness to a wine?

A

Sugar
Grape Concentrate
Unfermented Juice (Rectified Grape Must)

283
Q

Fortification

A

Addition of distilled spirits to a wine

284
Q

What does fortification do to a sweet wine?

A

Raises the alcohol level high enough to kill the yeast before the sugar is consumed

285
Q

2 other ways to stop fermentation

A

Killing the yeast via pasteurization

Adding large amounts of sulfur

286
Q

What is required to use the term “Organic Wine”?

A

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
Q

What is required to use the term 100% Organic?

A

For a wine to meet the organic criteria and be made solely using certified organic grapes

288
Q

What is the most significant restriction in organic winemaking?

A

Sulfur restriction

289
Q

What is the single most effective substance for controlling the bacteria and fungi that threaten to spoil a wine?

A

Sulfur

290
Q

Can a wine labeled organic use sulfur?

A

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
Q

EU terms for wines that are organic

A

Organic Wine

Vin Biologique

292
Q

Requirements to be labeled Vin Biologique or Organic Wine in the EU

A

30% to 50% less added sulfur than nonorganic wines
No additives are permitted
Winemaking process must be fully traceable

293
Q

What is biodynamic wine production guided by?

A

minimal manipulation and low impact on the envionment

294
Q

Is sulfur use allowed in a biodynamic wine?

A

Yes, but it must be kept to a minimum

295
Q

Are Organic or Biodynamic wines subject to more regulations?

A

Organic, especially as the term biodynamic is trademarked and controlled by a private organization (Demeter International) rather than by government regulators

296
Q

Requirements for Kosher wines

A

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
Q

What is different about Mevushal wine versus regular Kosher wine?

A

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
Q

Where did orange wines originate?

A

Republic of Georgia, approximately 5000 years ago

299
Q

How are orange wines produced?

A

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
Q

How long does maceration typically last in orange wines?

A

As little as 3 days or as long as several weeks or months

301
Q

What happens to the carbon dioxide produced during sparkling wine production?

A

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
Q

How were sparkling wines developed?

A

Accidentally; Incompletely fermented wines were chilled during winner, and refermented in the spring

303
Q

Other name for Methode Ancestral?

A

Methode Rurale

304
Q

What is the most famous and highly regarded way to produce sparkling wine?

A

The Traditional Method

305
Q

Other names for the Traditional Method?

A 
Classic Method
Methode Champenoise (less used)
306
Q

What is the process of the Traditional Method?

A

Base Wine Produced
Adding Sugar & Yeast
Second Fermentation in a Sealed Bottle

307
Q

Can a wine be labeled Champagne if it is outside of the Champagne region of France?

A

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
Q

Labels submitted after what date cannot use the term Champagne in the United States

A

March 10, 2006

309
Q

3 main grape varieties of Champagne

A

Chardonnay
Pinot Noir
Meunier (Pinot Meunier)

310
Q

Why are Chardonnay, Pinot Noir, and Meunier the main grapes of Champagne?

A

Because they worked well for the cool climate of the region and for the high-acid, moderate alcohol, yeast-driven style of Champagne

311
Q

Sparkling grape for France’s Loire Valley

A

Chenin Blanc

312
Q

Sparkling grape for Germany

A

Riesling

313
Q

Sparkling grapes for Spain

A

Xarel-lo
Macabeo
Parellada

314
Q

Sparkling grapes for Italy

A

Muscat (Moscato)
Brachetto
Glera (Prosecco)

315
Q

Most common sparkling grapes in the New World

A

Chardonnay

Pinot Noir

316
Q

Sparkling grape of Australia

A

Shiraz

317
Q

4 Well known wines for Methode Traditionelle

A

Champagne
Cava
Franciacorta
Cremants

318
Q

What style of still wine is produced for sparkling wines?

A

dry, still, high-acid, and low-alcohol

319
Q

How long does the second fermentation take in the bottle?

A

About 30 days

320
Q

3 Ways of labeling Methode Traditionelle wines in the United States

A

Traditional Method
Classic Method
Fermented in this Bottle

321
Q

What is true about the harvest of grapes for sparkling wines?

A

Conducted early for high acid/low sugar
Gentle handling to prevent bitter/harsh from skins
Careful handling minimize color transfer from red grapes

322
Q

What type of pressing is normal for sparkling wines?

A

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
Q

What does the traditional Champagne press look like?

A

Wide, flat basket press

324
Q

Why is a bladder-type press more common both in Champagne and elsewhere?

A

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
Q

Which of the pressings is the finest quality?

A

The first press; the wines of the highest quality will be made for this

326
Q

French term for the juice from the first press

A

Cuvee

327
Q

French term for the juice from the second press

A

Taille

328
Q

French term for the juice from the third press

A

Rebeche

329
Q

Are the juices from all three pressings combined?

A

No, the first and second may be combined or used for different wines, but the third is never incorporated

330
Q

Why is the rebeche or third pressing not utilized in sparkling production?

A

Inevitably picks up more bitter components from the seeds and skins and are generally unsuitable for fine sparkling wine.

331
Q

What is the rebeche or third pressing utilized for?

A

Still wine, fortified wines, spirits, vinegar, or other products

332
Q

French term for juice settling

A

Debourbage

333
Q

French term for Disgorging, disgorgement

A

Degorgement

334
Q

French term for riddling rack

A

Pupitre

335
Q

French term for Riddling

A

Remuage

336
Q

French term for still wine from earlier vintages used in blending

A

Reserve

337
Q

French term for transfer between bottles

A

Transversage

338
Q

Assemblage

A

Blending stage where different pressings, different grape varieties, different vineyards, and reserve wines from previous vintages are combined

339
Q

French term for blend

A

Cuvee

340
Q

Prestige/Tete de Cuvee

A

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
Q

Are Tete de Cuvee wines typically non vintage dated?

A

No, they are usually a vintage wine that is sold in uniquely shaped or decorative bottles at high prices

342
Q

Vintage (bottling)

A

Wines are produced from a cuvee of base wines made from grapes all harvested in the same year

343
Q

Goal of a vintage champagne

A

To highlight the quality and unique characteristics brought on by the weather and conditions of that particular year

344
Q

Nonvintage (bottling)

A

Wines are produced from a cuvee that contains wines from more than one years harvest

345
Q

Goal of nonvintage champange

A

To construct a consistent flavor profile or “house style” for which the brand has become known; least expensive and most sold

346
Q

Blanc de Blanc

A

Cuvee made from only white grapes; in the New World and Champagne often 100% Chardonnay; Can be vintage or nonvintage

347
Q

Blanc de Noirs

A

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
Q

How are Rose wines produced?

A

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
Q

How can adding a small bit of red wine with dosage help the resulting wine?

A

Helps avoid potential browning during the lees-aging period

350
Q

What follows assemblage?

A

Fining
Racking
Cold Stabilization

351
Q

Liqueur de Tirage

A

Mixture of yeast and sugar added to a still wine to start secondary fermentation

352
Q

Why do sparkling bottles have indented punts?

A

To withstand the pressure that will build in the bottle

353
Q

What type of closure is put on the bottle for secondary fermentation?

A

Crown cap

354
Q

How much growth in alcohol percentage is accomplished during secondary fermentation?

A

1 to 1.5%

355
Q

Why does the secondary fermentation occur slowly?

A

The low temperatures in the cellars or caves

Yeast cells have difficulty multiplying in a wine that already has 10% to 11% alcohol

356
Q

How much pressure is in the bottle at the conclusion of secondary fermentation?

A

5 to 6 atmospheres or 75 to 90 psi

Atmosphere x 15 = psi

357
Q

What are the flavors of autolysis?

A

Toasty, Nutty Flavors

358
Q

What is considered an important flavor/aroma component of traditional method sparkling wines?

A

Autolysis/Lees

359
Q

Why is a neutral base wine utilized in traditional method sparkling?

A

Partially because the inherent flavor of the grapes themselves will not compete with the yeasty characteristics created through the production method

360
Q

What causes a finer, smaller bubble size in the glass?

A

Longer time sur lie which allows the carbon dioxide to dissolve more thoroughly into the wine

361
Q

Riddling

A

Process of turning a bottle upside down and gently shaking it to get the yeast to collect near the cap

362
Q

Disgorging (degorgement)

A

Process in which the bottle is opened, yeast extracted and the bottle is resealed as quickly as possible

363
Q

What is the challenge with disgorging?

A

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
Q

Pupitre

A

A-frame rack with holes that stores bottles

365
Q

How is a pupitre used?

A

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
Q

How many bottles are held by a gyropalette?

A

500

367
Q

Gyropalette

A

Mechanized version of a pupitre that accomplishing the riddling more efficiently

368
Q

How long does a pupitre take to accomplish riddling versus a gyropalette?

A

Pupitre - 2 to 3 months by hand

Gyropalette - less than 1 week

369
Q

Sur Pointe

A

French term for resting a bottle in an upside-down vertical position

370
Q

How is disgorging typically done?

A

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
Q

Another name for dosage

A

Liqueur d’expedition

372
Q

Dosage

A

Small wine addition added after disgorgement

373
Q

How does dosage affect the resulting wine style?

A

Sweetness can be added to the dosage

374
Q

Why is it standard to add sweetness to a wine with dosage?

A

Because of the high acidity of the base wine, which is amplified in the mouth by the bubbles

375
Q

What is the most common style of Champagne/sparkling wine?

A

Brut, which contains a sugar addition that is barely (if at all) perceptible

376
Q

What is the second most common style of sparkling?

A

Extra dry which has noticeable sweetness

377
Q

How many atmospheres of pressure is in the bottle at the end?

A

6

378
Q

Muselet

A

Wire cage that holds a cork in place in sparkling wine

379
Q

Why are sparkling wines cellared for at least a few months at the conclusion of their production?

A

To give the dosage time to thoroughly integrate with the wine

380
Q

Sweetness levels of sparkling wine from driest to sweetest

A 
Brut Nature/Sans Dosage/Pas Dose/Dosage/Brut Sauvage
Extra Brut
Brut
Extra dry, Extra Sec
Sec
Demi-Sec
Doux
381
Q

Brut Nature/Zero Dosage sweetness level

A

No sugar added

Less than 3g/L

382
Q

Extra Brut sweetness level

A

Very dry

Less than 6g/L

383
Q

Brut sweetness level

A

Dry

Less than 12g/L

384
Q

Extra dry/Extra sec sweetness level

A

Off-Dry

12-17g/L

385
Q

Sec sweetness level

A

Slightly sweet

17-32g/L

386
Q

Demi-Sec sweetness level

A

Sweet

32-50g/L

387
Q

Doux sweetness level

A

Very sweet

More than 50g/L

388
Q

Alternate names for the tank method

A

Charmat
Cuve Close (closed tank)
Bulk Method

389
Q

Why is the tank method the best choice for more aromatic grapes such as Muscat and Riesling?

A

The resulting wines don’t have the yeasty aromas that would be distracting and incongruent with these grapes

390
Q

What style of wine does the tank method produce?

A

A wine that emphasizes youthful, floral, and primary fruit aromas

391
Q

Does tank method or traditional method cost less?

A

Tank method; also waste is less

392
Q

Two wines that use the tank method

A

Prosecco

German Sekt

393
Q

Tank method

A

Method of sparkling production in which the secondary fermentation takes place in a pressurized tank rather than in a bottle

394
Q

Steps to the tank method

A

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
Q

Why will the autolytic character not as present in Tank method wines?

A

The ratio of surface area to wine is reduced

396
Q

Why is lees contact avoided in aromatic sparkling wines?

A

Because the emphasis is on fruit character versus autolytic character

397
Q

How is yeast removed from tank method wines?

A

By racking the wine to a different tank through a filter to remove the sediment

398
Q

Is dosage added to the bottles with tank method?

A

No it is added to the entire batch at once

399
Q

Transfer Method

A

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
Q

What does the transfer method accomplish?

A

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
Q

What is the downside to the transfer method?

A

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
Q

In what circumstance is the transfer method frequently used?

A

In very small or very large format bottles that are difficult to work with using the Traditional Method

403
Q

How can you identify a bottle that has used the Transfer Method in the United States?

A

Fermented in the Bottle or Bottle Fermented on the label

404
Q

Partial Fermentation Method

A

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
Q

Other name for the Partial Fermentation Method

A

Asti Method, as it is used for Moscato d’Asti

406
Q

What is the goal of the Asti Method?

A

To produce a wine with low alcohol (5-6%) and considerable residual sugar

407
Q

How is the Asti Method done?

A

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
Q

What sort of vessel does the Asti Method take place in?

A

Pressurized tank, sealing in the carbon dioxide

409
Q

How do wines produced by the Asti method differ from those produced in the Traditional Method?

A

Half the alcohol
Half the Pressure
More sweetness

410
Q

What is the advantage of the Asti method

A

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
Q

Does the Traditional Method predate the Ancestral Method?

A

No, the Ancestral Method was the original method

412
Q

Best known example of Ancestral Method?

A

Limoux Methode Ancestrale produced in France’s Languedoc region

413
Q

Ancestral Method process

A

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
Q

Are bottles made in the Ancestral Method disgorged?

A

No, in homage to the historical practice they are not and a small amount of sediment may remain in the bottle

415
Q

Wines made in the Methode Rurale method

A

Bugey Cerdon AOC

Gaillac Mousseux Methode Gailacoise AOC

416
Q

Methode Dioise Ancestral

A

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
Q

What does Methode Dioise Ancestral aim to mimic?

A

Ancient way of fermenting the wines of the region when they were submerged in the icy waters of the nearby river

418
Q

Carbonation

A

Least expensive method of sparkling production in which carbon dioxide is injected directly into a wine similarly to how soft drinks are made

419
Q

Why is carbonation not a good method for sparkling production?

A

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
Q

What wines utilize carbonation?

A

Wines in the lowest price category

421
Q

Bottle sizes smallest to largest

A 
Piccolo/Split
Half- or Demi-bouteille
Standard
Magnum
Jeroboam
Rehoboam
Methuselah
Salmanazar
Balthazar
Nebuchadnezzar
422
Q

Bottle size that was discontinued in 1989

A

Rehoboam

423
Q

Size of a Piccolo/Split

A

1/4 bottle

187.5 mL

424
Q

Size of a Half- or Demi-bouteille

A

1/2 bottle

375mL

425
Q

Size of a Standard bottle

A

1 bottle

750mL

426
Q

Size of a Magnum

A

2 bottles

1.5L

427
Q

Size of a Jeroboam

A

4 bottles

3L

428
Q

Size of a Rehoboam

A

6 bottles

4.5L

429
Q

Size of a Methuselah

A

8 bottles

6L

430
Q

Size of a Salmanazar

A

12 bottles

9L

431
Q

Size of a Balthazar

A

16 bottles

12L

432
Q

Size of a Nebuchadnezzar

A

20 bottles

15L

433
Q

Centuries ago, it was discovered that adding what to a wine helped prevent spoilage?

A

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
Q

What did fortification become the standard practice for?

A

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
Q

What captured a major segment of the world wine trade and were among the most celebrated wines from the sixteenth to the twentieth century?

A

Fortified wines such as Sherry, Port, and Madiera

436
Q

Why does fortification help preserve wines?

A

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
Q

Why did the market for fortified wines decline?

A

Because toward the end of the twentieth century changes in consumer taste moved away from high levels of alcohol toward drier wines

438
Q

What is the difference in winemaking between still wines and fortified?

A

The added step of fortification, otherwise they are inherently the same

439
Q

What 3 factors represent the differences between fortified wines

A

Grape Varieties used
Timing of Fortification
Aging Regimen applied after Fortification

440
Q

What are considered the classic fortified wines?

A

Port
Sherry
Madeira

441
Q

How are fortified wines divided?

A

By when fortification takes place

442
Q

Two types of fortified wines

A

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
Q

Banyuls country/grape variety

A

France

Grenache

444
Q

Commandaria country/grape variety

A

Cyprus

Xynisteri, Mavro

445
Q

Madeira (sweeter) country/grape variety

A

Portugal

Malvasia, Boal, Tinta Negra

446
Q

Madeira (drier) country/grape variety

A

Portugal

Sercial, Verdelho, Tinta Negra

447
Q

Malaga country/grape variety

A

Spain

Pedro Ximenez, Muscat

448
Q

Marsala country/grape variety

A

Italy

Grillo, Catarratto, Inzolia, and others

449
Q

Maury country/grape variety

A

France

Grenache

450
Q

Mavrodaphne of Patras country/grape variety

A

Greece

Mavrodaphne

451
Q

Moscatel de Setubal country/grape variety

A

Portugal

Moscatel/Muscat

452
Q

Muscat de Beaumes-de-Venise coutnry/grape variety

A

France

Muscat

453
Q

Muscat de Rivesaltes country/grape variety

A

France

Muscat

454
Q

New world port-style wines country/grape variety

A

California, South Africa, and other New World sites

No limitations but often made from traditional Port grapes, Syrah, or Zinfandel

455
Q

Port country/grape variety

A

Portugal
Primarily Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, and Tinto Cao; however, several other grape varieties may also be used

456
Q

Rasteau country/grape variety

A

France

Grenache

457
Q

Rutherglen country/grape variety

A

Australia

Muscat, Topaque(Muscadelle)

458
Q

Mutage

A

Process of adding alcohol to the wine before or while it is still fermenting and has a slight amount of sugar in it.

459
Q

In what way are the majority of fortified wines made?

A

Mutage; as it is an ideal method for making a sweet stable wine

460
Q

What is usually desired in the grapes for fortified wines?

A

High sugar levels to make sure the final product is sufficiently sweet

461
Q

Is it difficult for grapes to reach the appropriate level of sweetness to become a fortified wine?

A

No, most of them are made in hot climates.

462
Q

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?

A

Late Harvest

Drying of the Grapes

463
Q

Why is the shortness of the fermentation of fortified wines something that needs acknowledged?

A

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
Q

If fortification is occurring during fermentation, when is it usually done?

A

When the remaining sugar level reaches the 8% to 12% range

465
Q

How is the fermentation halted in fortified wines?

A

Through the addition of a high-alcohol spirit

466
Q

What type of spirit is used in almost all fortified wines?

A

Grape-based spirit (such as brandy), although the level of alcohol can vary between pure and more diluted

467
Q

What percentage of alcohol must the wine reach to quickly kill all the yeast and stop fermentation?

A

18-20%

468
Q

Is the fortification spirit always neutral?

A

No, it can be, or it may introduce its own aromas and flavors or even be sweet itself raising the overall sugar level

469
Q

What are most newly fortified wines left in to all the components to become thoroughly integrated?

A

Barrels
Large Wooden Vats
Tanks

470
Q

What happens if wooden vessels are used with fortified wines?

A

Slow oxygen seepage through the wood permits a degree of oxidation that helps further stabilize the wine

471
Q

2 wines that are intentionally exposed to heat

A

Madeira

Rutherglen Muscat

472
Q

What does exposure to heat due to the fortified wine?

A

Removes an heat-unstable compounds from the wine and makes it nearly indestructible

473
Q

What is the purpose behind the blending of fortified wines?

A

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
Q

Most well known fortified wine made in the dry style

A

Sherry (although not all are dry)

475
Q

Where is true Sherry made?

A

In the area surrounding Jerez in far southwestern Spain

476
Q

Where does the closest equivalent to Sherry in the Old World come from?

A

Montilla-Moriles region, also in southern Spain

477
Q

Why are neutral white grape varieties common in dry fortified wines?

A

Because the dominant aroma and flavor characteristics come from the production process rather than the grape varieties themselves

478
Q

Two primary grapes of Sherry

A

Palomino

Pedro Ximenez

479
Q

What grapes are used for dry style Madeira?

A

Sercial

Verdelho

480
Q

Why are grapes handled carefully for dry fortified wines?

A

To avoid extracting more phenolics than necessary

481
Q

Why are dry fortified wines fermented at a warm temperature?

A

To evaporate most of the floral and fruit aromas, although it should not be so high as to introduce any “cooked” aromas

482
Q

Typical fermentation vessel for dry fortified wines

A

Stainless steel tanks to keep the wine neutral in flavor

483
Q

When is the fortification done in the dry style?

A

After the wine has been fermented to dryness (or nearly so)

484
Q

Two basic types of Sherry

A

Fino

Oloroso

485
Q

Why are Fino Sherries pale in color and light bodied?

A

Biological aging

486
Q

Biological aging

A

Use of flor yeast during the aging process

487
Q

What happens during biological aging?

A

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
Q

What does the flor prevent?

A

Oxidation and darkening in color

489
Q

How do Sherry winemakers encourage the development of flor?

A

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
Q

How does the flor survive after fortification in the presence of oxygen?

A

By consuming any remaining sugars and glycerol in the wine as well as a small amount of alcohol

491
Q

Are wines aged under a flor lighter or fuller bodied than those that are not?

A

Lighter (as some of the alcohol could be consumed as well as the glycerol)

492
Q

How does the flor lower the acid levels of the wine?

A

By feeding on the acetic acid

493
Q

What happens to the flor when all the sugar is consumed?

A

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
Q

What is the “flor aroma” described as?

A

Nutty

Bruised apple

495
Q

Why does browning not occur in the wine when the flor is exposed to oxygen?

A

Because the flor prevents direct contact

496
Q

What does acetaldehyde not do in biologically aged wines?

A

Convert to acetic acid

497
Q

Why is biological aging named such?

A

Because the changes in wine are largely due to the action of a living organism

498
Q

What is the result of biologically aged wines?

A

Lower alcohol
Lower Acid
Much higher amounts of acetaldehydes

499
Q

What is true about the base wines used for Oloroso Sherries?

A

They are not considered to have the quality or delicacy to be made into fino

500
Q

Why do Oloroso Sherries not develop flor?

A

They are fortified to 17 to 18% alcohol which is too high for the development of flor

501
Q

What do Oloroso Sherries not have due to the absence of flor?

A

High levels of acetaldehyde that characterize finos

502
Q

Oxidative aging

A

Aging in direct exposure to air in the partially filled barrels of the solera

503
Q

What happens to the wine during oxidative aging?

A

Alcohol increase
Acid increase
Color of the wine deepens

504
Q

What is the result of oxidatively aged wines?

A

Fuller-bodied, darkened, flavorful wines dominated by oxidative and caramalized aromas

505
Q

Why can alcoholic strength raise to as high as 24% in oloroso?

A

Because water evaporates during oxidative aging

506
Q

Solera System

A

Complex network of barrels used for aging Sherry

507
Q

How does the Solera System work?

A

Young wine is progressively blended together with a series of older, more complex wines

508
Q

What is needed for fino sherries aging in the solera system?

A

new wine to maintain the level of nutrients needed by the flor yeast

509
Q

What is the longest a flor may be maintained?

A

6 to 7 years

510
Q

How long are most fino sherries aged under flor?

A

2 years, the minimum amount of time required by law

511
Q

What is a butt in terms of a solera?

A

Large (600L) American oak barrel

512
Q

What is the group of barrels containing the oldest wine called in the solera system?

A

Solera

513
Q

What are the other groups of butts called in a solera system?

A

Criadera (Nursery)

514
Q

How are the Criadera’s numbered?

A

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
Q

Around how many layers or criaderas are in a large solera system?

A

A Dozen

516
Q

What does the final criadera in the solera system contain?

A

Youngest wine

517
Q

Spanish term for winery

A

Bodega

518
Q

Fractional Blending

A

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
Q

What is the process of topping up each level of the solera known as

A

Running the scales

520
Q

What does ensuring no barrel is ever completely emptied in the solera ensure?

A

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
Q

Besides Sherry – what other wines utilize the solera system?

A 
Malaga
Montilla-Moriles
Marsala
Madeira
Mavrodaphne of Patras
Rutherglen Muscat
522
Q

Are sherries always dry?

A

No, prior to bottling they can be sweetened or colored and exist in a wide variety of styles

523
Q

Why is blending not necessary for wines coming out of the solera?

A

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
Q

Are New World sherries equally high quality?

A

Some can be, but most large-volume producers take liberties with the process to cut costs

525
Q

What do New World producers do that is not in line with normal Sherry production?

A

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
Q

What is a Vin Doux Naturel?

A

Lightly fortified sweet wines produced throughout the South of France

527
Q

Can VDNs be made from only white grapes?

A

No they can be made from red and white grapes and made into white, rose, and red styles

528
Q

What terms are used for aged versions of VDN?

A

Tawny

Amber

529
Q

Specific examples of VDNs

A

Muscat de Beaumes-de-Venise (Rhone Valley)
Muscat de Rivesaltes (Roussillon)
Banyuls (Roussillon)
Maury (Roussillon)

530
Q

French’s well known Mistelles

A

Pineau de Charentes AOC

Floc de Gascogne AOC

531
Q

Where is Pineau de Charentes produced? From what?

A

In the Cognac region
From Ugni Blanc, Folle Blanche, and Colombard
(some red varieties are used for rose/red production)

532
Q

What is Pineau de Charentes fortified with?

A

Cognac

533
Q

Where is Floc de Gascogne produced? From what?

A

Armagnac
Often in a white version from Colombard, Gros Manseng and Ugni Blanc
(Small amount of rose is produced)

534
Q

What are wines such as Pineau de Charentes known as?

A

Vins de liqueurs

535
Q

In the EU what does vin de liqueur encompass?

A

All fortified wines, thus more specific terms are necessary and more accurate

CSW/HBSC (22 decks)

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