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2020 CSW > Fermentation & Still Red Wine Production > Flashcards

Fermentation & Still Red Wine Production Flashcards

1
Q

List the prefermentation steps for red wine production

A

Crushing/Destemming
Must adjustment
Maceration

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2
Q

Insufficient tannin in red wine production can be adjusted by the addition of what two things?

A

stems and tannin powder

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3
Q

The color components of most red grape varieties is located mainly

A

In the skins

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4
Q

define maceration and list benefits?

A

process to extract phenolics, color, tannin, and flavor component from the skin

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5
Q

How long do red grapes macerate?

A

a few days to a few weeks or longer

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6
Q

The length of maceration time for red grape production is based on

A

the grape variety and the intended style

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7
Q

Longer maceration periods yield red wines that are

A

highly tannic, highly “extracted”, deeply colored, and will need more time in the bottle.

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8
Q

Shorter maceration periods yield rad grapes that are

A

softer, lighter in color and ready for consumption

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9
Q

Name 2 red grapes that require less maceration time.

A

Cabernet Sauvignon and Syrah

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10
Q

Name a red grape that requires a longer maceration period.

A

Pinot Noir

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11
Q

What is a red wine production cold soak?

A
  • Chill wine below 55F or 13C -before fermentation
  • liquid is mostly water (not alcohol)
  • done to more tightly control the level of phenolics extracted
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12
Q

Define cap management in red wine production.

A

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

Cap= solids that float to the top as a result of the CO2 created during fermentation.

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13
Q

What bacteria can potentially grow on the cap in red wine production?

A

Acetobactor

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14
Q

List the 4 methods of red wine cap management.

A

Punching down- physically push down
Pumping over- spray over top
Rack and return- different container, then spray over
Rotofermentation- use of paddle in the tank

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15
Q

The French term for pumping over is

A

Remontage

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16
Q

The French term for rack and return?

A

Delestage

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17
Q

What is the difference between pumping over and rack and return?

A

PUMP OVER: drawing wine from the bottom of the tank and spraying it over the top of the cap

R&R: draining juice into a separate holding tank before spraying over sunken cap - more aeration

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18
Q

At what temperature would a light fragrant Pinot Noir be fermented?

A

60 - 70 degrees

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19
Q

At what temperature would a tannic cabernet sauvignon be fermented?

A

85 - 95 degrees

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20
Q

Why are red wines fermented at higher temperatures than white wines?

A

The higher temperature allows for increased extraction of phenolics, desirable in reds.

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21
Q

Why would a winemaker continue maceration even after fermentation has ended?

A

To extract more tannins and color.

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22
Q

What are the benefits for Red wine to undergo MLF? and how is it accomplished?

A

done by inoculation of lactic acid producing bacteria done anytime between beginning of alcoholic ferm to when wine is transferred into barrels for ageing
-benefits more miccrobially stable

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23
Q

During oak aging there is a slow infusion of oxygen that seeps through the wood that helps tannin molecules joining together is called

A

Polymerization

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24
Q

Why are oak barrels beneficial to tannic red wines?

A

They soften the tannins by allowing oxygen to reach the wine resulting in polymerization.

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25
Q

Mid to upper level powerful red wines age in new or old oak barrels?

A

New

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26
Q

After how many years will an oak barrel begin to lose it’s flavor components?

A

4

27
Q

What is the term for a standard size (60 gallon) oak barrel?

A

Barrique

28
Q

What are the two principal sources for oak used for barrels?

A

France and US

29
Q

What’s the difference between French oak and American oak?

A

French oak has a tighter grain making it more subtle and refined in flavor.

30
Q

How do winemakers choose their barrels?

A

Shape, size, type of wood, light, medium or heavy toast.

31
Q

What are alternatives to oak barrels?

A

Oak chips or planks.

32
Q

What is micro-oxygenation?

A

Pumping slight amounts of oxygen into the wine to try to simulate the oxidation of oak aging.

33
Q

describe Carbonic Maceration?

A
  • enzymatic fermentation (no yeast or bacteria)
  • whole berry in tank covered with CO2 (no oxygen)
  • enzymes break down grape sugars and create some alcohol
  • maybe used in initial stage of win production after which normal alcoholic fermentation
34
Q

What light red wine uses carbonic maceration to achieve it’s fruity character?

A

Beaujolais

35
Q

Describe the resulting wine of a carbonic maceration fermentation.

A

The wine will be more fruit forward, less tannic.

36
Q

In rose production the crushed red grapes are fermented with the skins for how long?

A

Depending on the intended result, but a few hours to several days.

37
Q

The method where a light rose and a concentrated red are made from the same batch of grapes is called the

A

Saignee method.

38
Q

What is the direct press method in rose production?

A

grapes are either destemmed or whole cluster pressed immediately after harvest
pale pink goal

39
Q

Direct Press method of rose wines is often referred to in France as

A

Vin gris

40
Q

Rose is usually produced with MLF, lees stirring and oak aging. T or F

A

False

41
Q

Roses that are slightly sweet are often called

A

Blush wines

42
Q

What is the term for rose wines in other languages?

A

German - Weissherbst
Spanish - Rosado
Italian - Rossato

43
Q

What is meant by “flying winemakers”?

A

Winemakers who harvest both in the Northern & Southern hemispheres in the same year.

44
Q

List ways sweet wines are created by both viticultural practices and by wine making techniques.

A

Botrytis, late harvest, drying, freezing, refridgeration, adding sweetness and fortifying.

45
Q

How does botrytis affect the grape.

A

The fungus causes the grape to lose water leaving concentrated sugar.

46
Q

List 2 grapes with a particular affinity to botrytis.

A

Chenin Blanc and Semillon

47
Q

Late harvest wines work best in what kind of climate?

A

Cool climates and with naturally acidic varietals

48
Q

What grape varieties work best as late harvest wines?

A

Reisling and Chenin Blanc due to high acidity

49
Q

What method is used to produce Italy’s sweet Amarone wine?

A

Drying

50
Q

How is ice wine produced?

A

grapes left to freeze on the vine, picked, then pressing quickly to get only the sugar juice.

51
Q

What grape varieties work best for ice wine?

A

Reisling, Gewurtztraminer, Chenin Blanc (Cab Franc rarely)

52
Q

The mechanical freezing process used to produce sweet wine is called

A

cyroextraction

53
Q

What percentage of organic grapes are required to certify wine under the National Organic Program?

A

must be 95%

even more criteria are met allowing the USDA Organic Saal, then must use 100% organic

54
Q

What is the most significant restriction in organic winemaking?

A

No use of sulfur

55
Q

Rabbinical supervision is required for what parts of the Kosher wine production and consumption?

A

Grape arrival to winery through bottling, and then once the bottle is opened.

56
Q

What is mevushal wine?

A

It is kosher wine but without the restrictions. It is flash pasteurized before leaving the winery.

57
Q

Orange wines are thought to have originated in

A

The Republic of Georgia

58
Q

Orange wines are made from red or white grapes?

A

White

59
Q

What is the difference between crushing and destemming?

A

Crushing -break skin, free the juice, allowing the yeast to begin to work
Destemming- separating berry from stem (done before crushing labor intensive or after)

60
Q

Red wine post fermentation steps?

A 
Extended maceration
Malolactic fermentation
pressing
Clarification
Oak ageing 
Blending 
Bottling - Bottle aging
61
Q

Pressing for red wine?

A

during or after fermentation.
winemaker targets wine has absorbed enough phenolics
free run is allowed to drain off
remaining fractions (levels of pressed wine) will have more color and tannins and can be used to blend in to create a style

62
Q

Certifying organization for biodynamic wines?

A

Demeter International

63
Q

Biodynamic Wine stance on using sulfur?

A

permitted, but kept to a minimum

2020 CSW (35 decks)

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