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CSW Wine Study > Fermentation & Still Wine Production > Flashcards

Fermentation & Still Wine Production Flashcards

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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 and using sulfer to protect against fermentation.

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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 juice that is released when the grapes are put into the presser.

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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.

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21
Q

The smaller molecules that remain after the east 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

White wines are sometimes fermented in what size barrels?

A

60 gallon oak barrels

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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.

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26
Q

The yeasts mainly used in winemaking are strains of

A

Saccharomyces cerevisiae

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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.

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28
Q

What the optimal temperature for white wine fermentation:

A

50 - 60 degrees

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29
Q

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

A

High

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30
Q

At what temperature will yeasts die and fermentation will stop?

A

100 degrees

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31
Q

A normal white wine fermentation will take how long?

A

Several days to several weeks

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32
Q

At what alcohol level will fermentation halt?

A

14%

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33
Q

Yeasts die at what alcohol level?

A

14%

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34
Q

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

A

12 - 14%

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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

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36
Q

What white wine benefits from MLF?

A

Chardonnay

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37
Q

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

A

Lees

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38
Q

The method of gentle clarification is called

A

Racking

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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.

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40
Q

What is battonage?

A

The french term for stirring of the lees.

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41
Q

Additional sulfur may be added to post fermented white wine why?

A

To keep the wine from oxidizing and keep it from a secondary fermentation after bottling if there is residual sugar.

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42
Q

Three methods of clarifying white wine before bottling are:

A

Fining, filtering and centrifuge

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43
Q

List three filtering agents.

A

Gelatin, egg whites, bentonite clay

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44
Q

What is sterile filtering?

A

Technology that filters out all microbes.

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

List the prefermentation steps for red wine production

A

Crushing/Destemming
Must adjustment
Maceration

51
Q

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

A

stems and tannin powder

52
Q

The color components of most red grape varieties is located mainly

A

In the skins

53
Q

The immersion period where red grape skins stay in contact with the juice is called

A

Maceration

54
Q

How long do red grapes macerate?

A

a few days to a few weeks or longer

55
Q

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

A

the grape variety and the intended style

56
Q

Longer maceration periods yield red wines that are

A

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

57
Q

Shorter maceration periods yield rad grapes that are

A

softer, lighter in color and ready for consumption

58
Q

Name 2 red grapes that require less maceration time.

A

Cabernet Sauvignon and Syrah

59
Q

Name a red grape that requires a longer maceration period.

A

Pinot Noir

60
Q

What is a red wine production cold soak?

A

When a longer maceration period is needed they will macerate the grapes in a cold environment so that fermentation will not start.

61
Q

Define cap management in red wine production.

A

The skins and solids will float to the top during fermentation and must be pushed back down into the juice.

62
Q

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

A

Acetobactor

63
Q

List the 4 methods of red wine cap management.

A

Punching down
Pumping over
Rack and return
Rotofermentation

64
Q

The French term for pumping over is

A

Remontage

65
Q

The French term for punching down is

A

Battonage

66
Q

The French term for rack and return is

A

Delestage

67
Q

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

A

60 - 70 degrees

68
Q

At what temperature would a tannic cabernet sauvignon be fermented?

A

85 - 95 degrees

69
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.

70
Q

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

A

To extract more tannins and color.

71
Q

The addition of lactic acid bacteria post fermentation begins what?

A

MLF

72
Q

Tannin molecules joining together is called

A

Polymerization

73
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.

74
Q

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

A

New

75
Q

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

A

4

76
Q

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

A

Barrique

77
Q

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

A

France and US

78
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.

79
Q

How do winemakers choose their barrels?

A

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

80
Q

What are alternatives to oak barrels?

A

Oak chips or planks.

81
Q

What is micro-oxygenation?

A

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

82
Q

The method of red wine fermentation where whole bunches ferment w/o outside yeast or oxygen is called

A

Carbonic maceration

83
Q

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

A

Beaujolais

84
Q

Describe the resulting wine of a carbonic maceration fermentation.

A

The wine will be more fruit forward, less tannic.

85
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.

86
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.

87
Q

What is the direct press method in rose production?

A

The grapes are crushed and pressed resulting in a pale pink juice. Think Provence.

88
Q

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

A

Vin gris

89
Q

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

A

False

90
Q

Roses that are slightly sweet are often called

A

Blush wines

91
Q

What is the term for rose wines in German?

A

Weissherbst

92
Q

What is meant by “flying winemakers”?

A

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

93
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.

94
Q

How does botrytis affect the grape.

A

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

95
Q

List 2 grapes with a particular affinity to botrytis.

A

Chenin Blanc and Semillon

96
Q

Late harvest wines work best in what kind of climate?

A

Cold

97
Q

What grape varieties work best as late harvest wines?

A

Reisling and Chenin Blanc due to high acidity

98
Q

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

A

Drying

99
Q

How is ice wine produced?

A

Freezing the grapes, then pressing quickly to get only the sugar juice.

100
Q

What grape varieties work best for ice wine?

A

Reisling, Gewurtztraminer, Chenin Blanc (Cab Franc rarely)

101
Q

The mechanical freezing process used to produce sweet wine is called

A

cyroextraction

102
Q

Wines made with 95% organic grapes can use the term “Organic Wine”. T or F

A

F. Must be 100%

103
Q

What is the most significant restriction in organic winemaking?

A

No use of sulfur

104
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.

105
Q

What is mevushal wine?

A

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

106
Q

Orange wines are thought to have originated in

A

The Republic of Georgia

107
Q

Orange wines are made from red or white grapes?

A

White

108
Q

The French term for juice settling is

A

Debourbage

CSW Wine Study (23 decks)

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