Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

2020 CSW > Fortified Wine Production > Flashcards

Fortified Wine Production Flashcards

1
Q

How did fortified wines come into being?

A

Brandy was added to prevent spoilage when traveling long distances.
-between the 16th and 20th century

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How does fortification preserve wine?

A

It raises the alcohol level so that yeast and bacteria cannot survive.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

The differences in the various fortified wines are:

A
  • the grape varieties used
  • timing of fortification
  • aging regimen applied after fermentation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

The classic fortified wines are:

A

Port, Sherry and Madeira

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Wines fortified during fermentation are sweet or dry?

A

Sweet, such as Port

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Wines that are fortified after fermentation are found to be ____

A

dry such as fino Sherries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Fermentation will stop when the fortified wine’s alcohol level reaches

A

18 - 20%

timing depends on regional style and producer’s goals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

The practice of making a sweet wine by adding alcohol before or during fermentation while the wine still has a significant amount of sugar in it is called

A

mutage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Examples of fortified wines that are produced in both sweet and dry stiles include?

A

Madeira

Marsala

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

The majority of fortified wines are fortified during fermentation. T or F

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

List 5 sweet style fortified wines from France:

A

Banyuls — Grenache -SE Roussiollon
Maury —- Grenache = vin doux naturel- Roussillon
Muscat de Rivesaltes —- muscat- Roussillon

Muscat de Baumes de Venise — muscat -S Rhone
Rasteau– Grenache - S Rhone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

List 4 styles of fortified wines from Portugal:

A

Madeira (sweeter style) – Malvasia, Boal, Tinta Negra
Madeira (drier style)— Sercial, Verdelho, Tinta Negra
Port- Touriga National
Setubal- Moscatl/ muscat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Name a sweet style fortified wine from Spain: (not sherry)

A

Malaga– Pedro Zimenez, Muscat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Name a sweet style fortified wine from Italy

A

Marsala– Grillo, Catarrotto, Inzolia, and others

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Name a sweet style fortified wine from Australia

A

Rutherglen Muscat- Muscat, Topaque (muscadelle)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Fortification for sweet style wines typically takes place when the sugar levels have fallen to

A

8 - 12%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

List the steps for production of sweet style fortified wine:

A

Base wine, fortify during fermentation, age in barrels or vats, blending, bottling.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Describe the characteristics of the base wine grapes when producing sweet fortified wines?

A
  • made from many varieties, both red and white
  • high sugar level
  • typically grown in hot climates -so as to have high levels of sugar
  • some are late harvested
  • other allowed to dry
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Dry style fortified wines are fortified during or after fermentation?

A

After

20
Q

The most well know dry style fortified wine is

A

Sherry from Jerez

21
Q

List two dry style fortified wines from Spain?

A

Sherry and Montilla-Moriles

22
Q

The neutral grapes used in the base wine production of Sherry are:

A

Palomino and Pedro Ximenz

23
Q

The neutral grapes used in the base wine production of Madeira’s dry version of fortified wines are:

A

Sercial and Verdelho

24
Q

Dry style fortified wines do not want grape flavors or phenolics in their base wines. T or F

A

True.

25
Q

What is the typical fermentation vessel used for the base wine for dry fortified wines?

A

Stainless steel tanks, to keep the wine neutral in flavor.

-after pressing, fermentation at warm temp to evaporate fruit and florals but not so high as to causes “cooked” flavors.

26
Q

What are the two basic types of Sherry?

A

Fino and Oloroso

27
Q

The fortified wine that is pale in color and light bodied, and requires flor yeast in the aging process is called

A

Fino Sherry

28
Q

Flor is a yeast. T or F

A

True

29
Q

Flor thrives in an alcohol level of

A

15%

30
Q

Characteristic flor aromas are

A

nutty, bruised apple

31
Q

What is a criadera?

A

The rows of American oak butts above the solera level in a solera system.
1st ____ holds the next oldest wine

32
Q

What is “running the scales”?

A

It is a fractional blending system where the youngest vintage tops off the youngest criadera and all the wine moves down eventually into the solera level.
no more than 40% removed

33
Q

Which style of Sherry experiences oxidative ageing?

A

Oloroso Sherry (no flor to protect the wine)

34
Q

What is a vin doux naturels?

A

Lightly fortified sweet French wines from the South of France.

35
Q

Name the styles of fortified wine where the grape must is fortified before fermentation or just slightly into starting fermentation

A

France: mistelle
Spain: mistele (when must is unfermented)
Spain: vino licor (must has small amount fermented)
Italy: sifone (version is used to sweeten some styles of marsala

36
Q

describe the spirts used to fortified wines?

A
  • can be neutral or may introduce aromas and flavors

- may be sweet itself, raising the overall sugar level

37
Q

Ageing requirements for fortified wines?

A
  • most are aged in some kind of container to thoroughly integrate flavors
  • wooden vessels benefit= slow, small degree of oxidation that further stabilizes wines
38
Q

List styles of wines intentionally left to bake in hot sun above ground?

A

Madeira
Rutherglen Muscat
-removes any heat-unstability compounds from the wines makes it nearly indestructible.

39
Q

explain what goals may be achieved by blending wines?

A

recreate a specific, consistent flavor profile for a branded wine

  • may incorporate older vintages
  • may be aged for a time in bottle (after blending) before release
40
Q

What is the defining characteristic in the base wine for dry stile fermented wine?

A

dominant aroma and flavor comes from the production process rather than grapes

  • use neutral white grapes for production
  • need to avoid extracting phenolics- handle berries very delicately
41
Q

describe Biological aging

A

Fino Sherries – light bodied

  • requires Flor yeast to develop on the surface to create a thick blanket on top of maturing wine
  • changes in the wine are largely due to the actions of living organisms
  • results in lower acid and alcohol levels and higher acetaldehyde
  • protects from oxidation, preventing darkening of color
  • best batches will have old wine mixed into younger wines
42
Q

How does flor survive in an alcoholic environment?

A
  • needs oxygen, eats any remaining sugar and glycerol in wine and small amount of alcohol
  • feeds on acetic acid, thereby lowering the acid level in wine
43
Q

Describe Oloroso sherries?

A

base wine is not of high quality or delicately made into fino

  • wine fortified to 17-18 % -too high for flor
  • direct exposure to air in barrel that are partially filled
44
Q

Define Oxidative aging?

A

direct exposure to air in partially filled barrels
-alcohol and acid levels increase because water evaporates ABV can rise to 24%
color deepens- fuller bodied, darker wine
-dominated by oxidative and caramelized aromas

45
Q

Flor, in a solera system, can be maintained for how many years?

A

6 to 7 years- provided periodically add new wine to maintain nutrition levles
2 years minimum for law and most commercial

2020 CSW (35 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions