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Cordon Bleu Wine Management - Oenology > How wine is made > Flashcards

How wine is made Flashcards

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1
Q

What are the 3 main components of stems?

A

Tannins, acid, water

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2
Q

What are the 2 main examples of presses?

A

Vertical press, bladder press

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3
Q

What is racking?

A

Allowing sediment to gather at the bottom of a vessel, then draining the liquid from the tank, above the sediment level

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4
Q

How long does alcoholic fermentation normally last for white wines?

A

Roughly 2 weeks

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5
Q

What is the ideal temperature for white wine fermentation?

A

18-22c

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6
Q

What is malolactic conversion?

A

The conversion of malic acid to lactic acid

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7
Q

What are the 4 favourable conditions for malo fermentation?

A
  • Between 17-20c
  • PH between 3-3.6
  • No presence of sulfites
  • Not pasteurized, filtered
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8
Q

How long does malo conversion take?

A

2-4 days

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9
Q

What’s the difference between ageing and maturation?

A

Ageing refers to bottle age prior to release, maturing refers to the time a wine has been spent in a vessel prior to bottling

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10
Q

What are the features of a stainless steel tank?

A
  • Easy to clean
  • Temp controlled
  • Scalable
  • Doesn’t impact flavour
  • No contact with oxygen
  • Long life
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11
Q

What are the features of a concrete tank vessel?

A
  • Slightly porous
  • Doesn’t impart flavour
  • Self-regulated temperature control
  • Hard to move
  • Long life
  • Harder to clean
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12
Q

What are some features of oak barrels?

A
  • Imparts flavour, complexity
  • Porous
  • Expensive
  • 3-5 years of life per barrel
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13
Q

What are the features of clay amphoras?

A
  • Equally as porous as oak
  • Softens mouthfeel, adds texture
  • Difficult to clean
  • Can use forever
  • Easy to move
  • Self-circulate the wine
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14
Q

What are some features of glass globes?

A
  • Don’t impart flavour
  • Not porous
  • Allows producers to have small batch wines
  • All the same advantages of stainless steel in a smaller format
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15
Q

Why is blending of vessels necessary?

A

Homogenises the wine

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16
Q

What is fining?

A

Introducing an agent (egg white, gelatin, potassium caseinate or chickpea puree), binding with the targeted element, most commonly tannins or proteins

17
Q

What is filtration?

A

Passing wine through a filter under high pressure

18
Q

What are 4 chemical changes caused by a whole bunch ferment?

A
  • Acidity increases
  • Alcohol decreases
  • Tannin increases
  • Colour decreases
19
Q

What are 4 advantages of whole bunch ferments?

A
  • Fermentation starts and completes more efficiently
  • Fermentation is slower and fresh primary flavours develop
  • More structure, increased potential to age
  • Lower the effects of hot vintages (decreased alc, increased acid)
20
Q

What is maceration?

A

Extended contact with skins during fermentation.

21
Q

What is cold soaking? What are its effects?

A

Blocking the fermentation by decreasing the temperature below 10c. This produces brighter fruit flavours

22
Q

What are the 2 methods of increasing tannin and colour extraction during a red wine alcoholic ferment?

A

Pump over (extracts more tannin, colour), punchdown (more delicate)

23
Q

Why is it good to raise temperatures towards the end of a red wine ferment?

A

To ensure a thorough finish of alcohol conversion

24
Q

What is the name of the left over skins removed in the racking process?

A

The pomace

25
Q

What is the breakdown of wine quantity ratios from each press?

A

85% free run
10% first press
5% second press

*Pressed juice has a very high concentration of tannins

26
Q

What is the name of the skins left over after the press?

A

The cake

27
Q

What are the four methods of making a rose?

A
  1. Direct pressing
  2. Maceration
  3. Saignee (bleeding)
  4. Blending (only allowed under very few regulated AOCs)
28
Q

What are the 3 main techniques for producing sparkling wines?

A
  1. Traditional method
  2. Ancestral method
  3. Tank/charmat method
29
Q

What is the breakdown of pressure in the finished product for each 3 main methods of making sparkling wine?

A
  1. Traditional method (5 bars)
  2. Ancestral method (1 bar)
  3. Tank/charmat method (2-4 bars)
30
Q

How does the ancestral method differ from other methods of producing sparkling wine?

A

The ferment is stopped, then continues with the lees in bottle.

31
Q

How does the tank method differ from other methods of producing sparkling wine?

A

The second ferment takes place in a pressurised tank called an “autoclave”

32
Q

How does the tradional method differ from other methods of producing sparkling wine?

A

The second ferment takes place within the bottle, after adding yeast and sugar to start the second ferment. The wine ferments on lees before being discorged.

33
Q

What is the name for French fortified wines?

A

Vin doux naturels

Cordon Bleu Wine Management - Oenology (7 decks)

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