Fermentation and Still Wine Production Flashcards

1
Q

Juice ready for fermentation

A

must

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2
Q

French term for allowing juice to settle for a day or two before fermentation

A

Debourbage

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3
Q

What is the basic reaction that occurs during fermentation

A

Sugar plus yeast>two ethyl alcohol molecules but two carbon dioxide molecules plus heat

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4
Q

% of sugar converted during typical fermentation before stops

A

90%

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5
Q

Other than alcohol, what “transitional products” are commonly created during fermentation?

A

glycerol, succinic acid, acetic acid, lactic acid, acetylaldehyde, ethyl acetate, methanol

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6
Q

Typical size of a barrel used in fermentation

A

225 liter=60 gallons

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7
Q

What is RGMC

A

Rectified grape must concentrate, used to increase sugar

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8
Q

What is chaptalization

A

Adding sugar pre-fermentation that will ferment out dry

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9
Q

What are advantages of commercial (cultured) yeasts?

A

Predictability: speed, flavors, alcohol

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10
Q

Ideal temperature for fermentation to retain fruit and floral aromas

A

50-60°

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11
Q

At what temperature do yeast expire?

A

100°

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12
Q

Name three common fining agents

A

gelatin, egg whites, bentonite

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13
Q

Name at least 5 flavors that may be imparted during oak aging of white wines

A

oak, vanilla, coconut, caramel, toast, smoke, butterscotch

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14
Q

Why is maceration a key step in red wine production?

A

Release color, tannin and other flavor compounds; can be short or long depending, few days to few weeks

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15
Q

Temperature to chill must to postpone fermentation during cold soak

A

55°

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16
Q

Four common cap management approaches

A

Punch down (pipeage)
Pump over (remontage)
Rack and return (delestage)
Rotofermentation

17
Q

Temperature ranges during red wine fermentation

A

60-70° for lighter reds
86-95° for more robust red like cab

18
Q

How many years do new barrels retain flavors

A

About 4

19
Q

What are some key considerations related to oak aging in red wines

A

Type of wood
Origin: eg France vs US
Size and shape of barrel
Age of barrel
Toast levels
Time wine spends in barrel
Cellar environment

20
Q

Three common methods of rose production

A

Co-fermentation
Saignee
Direct press

21
Q

Describe the saignee method of rose production

A

Crushed grapes vatted for 2-20 hours
Certain amount of run-off used to make rose
Remainder for more concentrated red

22
Q

Describe direct press method

A

Immediate crush after harvest
Press with possible short maceration
Results in pale pink juice (vin gris)
Common practice in Provence

23
Q

Requirements for labeling organic wine in US

A

95% certified organic grapes
Nothing prohibited in list of Allowed and Prohibited Substances
No sulfur added if labeled organic wine

24
Q

Requirements for “made with organic grapes” in US

A

100% certified organic grapes