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Wines > Intro to Wines > Flashcards

Intro to Wines Flashcards

1
Q

Four important things that determine the character of a wine:

A
  1. The grape variety
  2. How it is grown
  3. Terroir (the soil and climate)
  4. Capability of the winemaker
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2
Q

White wine production

A
  1. Picking of Grapes
  2. Transporting to Winery
  3. Crushing/Destemming
  4. Sulfur Dioxide Addition
  5. Settling of skins, pulp, juice and pressing
  6. Fermentation
  7. Cellar Operations
  8. Aging in Stainless Steel, Glass, or Wood
  9. Blending
  10. Cellar Operations: Optional winemaking practices
  11. Bottling and Packaging
  12. Bottle Aging
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3
Q

When does the picking of grapes occur for white wines?

A

Beginning late summer and early fall, the green, yellow and gray-skinned grapes are picked when they reach 21-23 percent sugar

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4
Q

The Process of Crushing/Destemming

A

The stems are simultaneously separated and removed, crushing the grapes and releasing the grape juice

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5
Q

Sulfur Dioxide Addition

A

This has two major functions in winemaking: to control undesirable micro-organisms and to serve as an antioxidant

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6
Q

Fermentation

A

Yeast converts the grape sugar to alcohol and carbon dioxide is produced

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7
Q

Cellar Operations (4)

A
  1. Lees Stirring
  2. Lees Contact
  3. Malolactic Fermentation
  4. Barrel Sampling
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8
Q

Lees Stirring

A

This is stirring of the yeast cells of the yeast cells to develop body, texture, and in some cases, more alcohol

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9
Q

Lees Contact

A

This is resting the wine on the dead yeast cells to develop body and texture

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10
Q

Malolactic Fermentation

A

This is secondary fermentation when the malic acid converted to lactic acid giving the wine more body, less harsh acid, complexity, flavor, and aroma while also increasing biological stability

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11
Q

Barrel Sampling

A

Each barrel is tasted and the flavor profiles noted

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12
Q

Fining

A

Addition of a precipitating agent to remove small, suspended particles

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13
Q

Filtration

A

Process of clarifying a wine by passing it through a filter

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14
Q

Stabilization

A

Microbiological stability is achieved by removing, killing or preventing developments of the microbes by use of sulfur dioxide and other permitted agents such as sorbic acid

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15
Q

Cold stabilization

A

To prevent tartrate precipitation

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16
Q

Ion-exchange

A

Wine is made from a process of chemical reactions

17
Q

How red wine is made (15)

A
  1. Picking of grapes
  2. Transport to winery
  3. Crushing/destemming and juice separation
  4. Sulfur dioxide addition
  5. Vatting
  6. Fermentation
  7. Pressing
  8. Aging
  9. Cellar Operations
  10. Barrel Sampling
  11. Continued Aging
  12. Blending
  13. Cellar Operations
  14. Bottling
  15. Bottle Aging
18
Q

Vatting

A

Pumping of skins, pulp, and juice into fermenting tank. Red wines can also be put through a cold soak or maceration period to extract color, flavor, and aroma from the grape skins and in some regions, stem

19
Q

Racking

A

In large cooperage, the suspended particles in the fresh wine are allowed to settle and the clear wine is then pumped off. After this “racking” process, often repeated three times, the wine is then allowed to mature for some period of time.

20
Q

Table wine consumption by color
Red
White
Blush

A

Red - 43.6%
White - 50.5%
Blush - 5.9%

21
Q

Table wine consumption by origin - domestic/imported

A

Domestic - 76.8%

Imported 23.2%

22
Q

Viticulture

A

Grape Growing

23
Q

3 steps to viticulture

A
  1. Growing the grapes
  2. Picking the grapes (harvest)
    - by hand
    - by machine
  3. Transport to the winery
    - By baskets
    - By truckload
24
Q

Viniculture

A

Winemaking

25
Q

2 steps to viniculture

A
  1. Sort the grapes
  2. De-stemming and crushing
    - whole berry
    - whole cluster

Red wine fermentation has skin contact, white wine does not

26
Q

What grapes can white wine be made from?

A

A white wine can be made from either white or red grapes

27
Q

Must

A

Unfermented grape juice

28
Q

Where does vatting take place?

A

Vatting: Pumping the “must” into fermentation vessels

  • Stainless Steel
  • Oak
  • Ceramic
  • Fiberglass
29
Q

The label is the birth certificate of the wine. It tells us (5)

A
  1. Who made the wine
  2. Where was it made
  3. When was it made (vintage year)
  4. What is in the bottle (grape variety)
  5. And possibly some indication of special handling, quality ranking or classification
30
Q

New World

A

Any region producing wines less than 400 years

31
Q

Old World

A

400+ years in producing wines (e.g., France, Germany)

Wines (14 decks)

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