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2020 CSW > Fermentation and Still White Wine Production > Flashcards

Fermentation and Still White Wine Production Flashcards

1
Q

The science of winemaking is known as

A

Enology

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2
Q

The prefermentation portion of winemaking is often broadly referred to as the

A

Crush

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3
Q

Methods winemakers use to protect just picked grapes from degrading are

A

Covering them,
cooling them
using sulfer.

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4
Q

SO2 is the combination of

A

Sulfur and oxygen to become Sulfur Dioxide

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5
Q

What does Sulfur Dioxide do when added to grapes or juice?

A

Inhibits the growth of yeast and bacteria which reduces the chance of premature fermentation. Also prevents the juice from oxidizing and turning brown.

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6
Q

The first step in grape reception is called

A

Sorting

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7
Q

List the pre-fermentation steps of white wine production.

A 
Sorting
Crushing/Destemming
Pressing
Must Adjustment
Settling
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8
Q

Define whole berry or whole cluster pressing.

A

Rather than de-stemming and crushing the entire bunch are pressed together.

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9
Q

What is the difference between crushing and pressing?

A

Crushing is piercing the skins of the grapes, pressing is the compressing of the grapes and solids several times.

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10
Q

How can a “cold soak” benefit a white wine?

A

With the skins macerating with the juice more aromas and phenolics are extracted. This is good for the more aromatic grape varieties.

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11
Q

How long does a “cold soak” last for a white wine.

A

No longer than 24 hours.

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12
Q

What is free run juice?

A

the first, large amount, of juice that drains out from the press.
-highest quality, rich in sugar and low in tannins

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13
Q

What is the cake of dry compressed skins and seeds called?

A

Pomace

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14
Q

Two examples of pomace brandies are

A

Grappa and marc

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15
Q

Grape juice that’s destined for fermentation is called

A

must

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16
Q

What is acidification?

A

The addition of tartaric acid in the must needed for balance.

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17
Q

What is chaptalization?

A

The addition of sugar in the must for wines that might not end up with enough alcohol. Not for sweeter wines!

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18
Q

A chaptalized wine is sweet. T or F

A

False

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19
Q

What are some other methods of raising or lowering acid or sugar in the must?

A

Adding water to dilute, adding grape juice or concentrate.

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20
Q

The process of letting the must settle before fermentation is called

A

Juice settling.

Debourgage in French

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21
Q

The smaller molecules that remain after the yeast cells have split apart the sugars are

A

Ethyl alcohol and carbon dioxide

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22
Q

What percentage of the grape sugars are converted into alcohol before fermentation stops?

A

90%

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23
Q

List of vessels to ferment white wine?

A

Stainless steel - inert
60 gallon oak barrels
large wooden casks
concrete vats

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24
Q

Oak barrels are used in white wine fermentation to add

A

Complexity, oak flavors and downplay fruit aromas

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25
Q

What two methods do winemakers use to keep fermentation from starting before they are ready?

A

Addition of sulfur and/or refrigerating the must.

26
Q

The yeasts mainly used in winemaking are strains of

A

Saccharomyces cerevisiae

27
Q

Why are different strains of yeast used?

A

Different strains impart different flavors aromas, speed or slow the fermentation process or achieve a certain level of alcohol.

28
Q

What the optimal temperature for white wine fermentation:

A

50 - 60 F

10 - 16 C

29
Q

Cooked fruit or applesauce aromas in white wines occur at high or low fermentation temperatures?

A

High

30
Q

At what temperature will yeasts die and fermentation will stop?

A

100 degrees

38 C

31
Q

A normal white wine fermentation will take how long?

A

Several days to several weeks

32
Q

At what alcohol level will fermentation halt?

A

14%

33
Q

Yeasts die at what alcohol level?

A

14%

34
Q

A typically produced dry white wine will have an alcohol content of

A

12 - 14%

35
Q

What ester is created as a byproduct of a white wine MLF and what aroma does it impart?

A

Diacetyl - a “buttery” aroma

36
Q

What white wine benefits from MLF?

A

Chardonnay

37
Q

What is the term for the sediment at the bottom of the fermentation tank or barrel.

A

Lees

38
Q

The method of gentle clarification is called

A

Racking

39
Q

Why would a winemaker allow a white wine to rest sur lies?

A

The dead yeast cells impart a creamy texture and increased complexity to the wine.

40
Q

What is battonage?

A

The french term for stirring of the lees.

41
Q

After fermentation is complete, additional sulfur may be added to post fermented white wine why?

A

prevent microbial spoilage
prevent browning
prevent further fermentation (for sweet wine)

42
Q

Methods of clarifying white wine before bottling are:

A

Racking
Fining
Filtering
Centrifuge

43
Q

Define Fining?

A

Inert material that falls through wine, attracting and binding with unwanted material as it settles.

  • racked off
  • agents include gelatin, egg whites, bentonite clay
44
Q

What is sterile filtering?

A

Technology that filters out all microbes. (yeast/ bacteria) that could cause spoilage

45
Q

Wine diamonds are called?

A

Tartrates

46
Q

To prevent tartrates from developing in a white wine bottle what process is used before bottling?

A

Cold stabilization

47
Q

Cold stabilization occurs at around what temperature?

A

25 degrees

48
Q

How long will a cold stabilization last before the white wine is racked and bottled?

A

1 - 3 weeks

49
Q

List the post-fermentation steps in white wine production.

A 
MLF (if desired)
Lees contact (if desired)
Sulfur addition
Clarification
Barrel Aging (if desired)
Blending
Cold Stabilization (if desired)
Bottling
50
Q

The French term for juice settling is

A

Debourbage

51
Q

define a bladder press?

A

inflate a large balloon with air or water to squeeze grapes to release juice
advantage: flexibility, reduced risk of crushing seeds or bursting the skin

52
Q

if necessary what is added to must to reduce acid?

A

potassium

or calcium bicarbonate

53
Q

What is the term for putting cultured yeast into must to imitate fermentation?

A

Inoculation

54
Q

define Malolactic Fermentation?

A
  • conversion process simultaneously with or after primary (alcoholic) fermentation
  • carried out by a particular strain of lactic acid bacteria
  • resulting in changing tart, green apple flavors for creamier characteristics
55
Q

What is the purpose of clarifying a wine?

A

to remove any solids that are in suspension causing a murky appearance.

56
Q

How is racking wine accomplished?

A

action of gravity to let settle particles on the bottom over a period of time
then wine is drawn off the sediment and moved to a fresh container
-may leave some microscopic particles (tannin or proteins) left in wine

57
Q

define filtering wine?

A

straining the wine through a barrier with very fine openings
trap any particles over a certain size
-eliminate contaminants like bacteria

58
Q

describe what barrel aging does for a wine?

A
  • slow oxidation, adds complexity
  • resulting flavors: vanilla, oak, wood, coconut, toast, other
  • goal of a heavier, fuller-bodied style
  • Chard, Sauv Blanc called out white wines
59
Q

Define blending?

A

mixing wine from different:

  • vineyards
  • variety
  • vintages
  • production methods
60
Q

What is the goal in blending wines?

A

achieve a consistent flavor profile year after year
-develop complexity or balance
create a particular style of finished wine

2020 CSW (35 decks)

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