Brainscape's Knowledge GenomeTM

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


See full index

BSB Oenology Class > L3 L4 Sparkling Jura Fortified Sherry Others > Flashcards

L3 L4 Sparkling Jura Fortified Sherry Others Flashcards

1
Q

When did France develop/acquire technology to make sparkling wine?

A

Around 1695

(First document where mentioned is 1718)

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

Were the English first in making/enjoying sparkling wine?

A

Yes, they had the answer to making wine bubble. The answer lied in the containers; French glass too weak and bottle did not have seal to trap gas. French using wooden bungs wrapped in hemp while English were using corks.

17th century English glass stronger than French glass as they had switched to coal-fueled fires which burns at higher temperatures (can color glass by adding iron and manganese further strengthening it).

Admiral Sir Robert Mansell had convinced James I to ban wood-fired furnaces, to preserve British shipping production/fleet.

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

Is Dom Perignon rightfully credited with the invention of Champagne?

A

No. Myth and marketing ploy.

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

Who was Dom Perignon and what did he contribute to Champagne?

A

Benedictin monk working at the Abbey of Hautvillers (near Epernay), 17th century.

He invented a press for gentle extraction of juice. Worked on small yields when Champagne was still predominantly red.

He avoided fermentation in the bottle as it was seen as a fault and dangerous (bottles exploding).

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

What is the basic definition of Méthode Champenoise? Can it be used outside Champagne?

A

Méthode Champenoise = second fermentation in the bottle

Term cannot be used outside of Champagne.

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

In sparkling wine making can the primary fermentation take place in various containers?

A

Yes. From large temperature controlled fermentation tanks to small oak barrels.

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

What are the characteristics of the base wine created during the primary fermentation in sparkling winemaking?

A

. Dry (so it can take sugar addition for second fermentation)
. Tart
. High acidity (to keep freshness during bottle aging)

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

Is MLF used in sparkling winemaking?

A

Yes.

Due to warmer weather - riper fruits being picked - some Champagne houses block MLF to maintain acidity.

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

What is the risk of using MLF on sparkling wines?

A

Loss of elegance (new world as an example)

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

Can you harvest grapes earlier to get higher levels of acidity?
What is the drawback?

A

Yes.

But less mature grapes contain higher levels of malic acid.

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

What is the name of the bacteria responsible for MLF?

A

Lactic acid bacteria (LAB). Three are responsible:
. Oenococcus
. Lactobacillus
. Pediococcus

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

How can you stop/prevent MLF?

A

. Sulphur SO2 addition
. Storage at lower temperature
. Filtering out bacteria (LAB)
. Acidification: adding malic acid

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

What is the term for blending of base wines in sparkling winemaking?

A

Assemblage

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

Reasons for blending?

A
  1. Homogenous consistent quality/house style and taste (some non-vintage Champagne cuvées can be a blend of up to 70 different base wines)
  2. Improve balance of the wine
  3. Enhance complexity of the wine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What stage of the winemaking process is blending taking place, under the traditional method?

A

Before bottling and adding liqueur de tirage for the second fermentation in bottle to take place.

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

What time of the year is assemblage usually taking place in Champagne?

A

In the first few months following harvest.

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

What grape varieties are used in making Champagne? What are the characteristics of each of them?

A

1) Pinot Noir: matures later, adds backbone and structure

2) Chardonnay: greatest potential for aging , add flint/wet stone flavors/mouthfeel, maintains freshness

3) Pinot Meunier: develops earlier, adds floral aromas and fruitiness on the palate

Pinot Noir will mature later while those made of 100% Chardonnay have the longest cellaring time potential

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

What % must a vintage be of wine from a single year in Champagne, other EU countries, and in the US?

A

100%, 85% and 95% respectively

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Where are reserve wines kept?

A

In tanks (inert conditions, protected with gas), in various sized casks or barrels or in magnums (Bollinger)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

In traditional method sparkling winemaking, what is often done between blending and the second fermentation in the bottle?

A

Fining and racking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What’s the composition of liqueur de tirage?

A

Still wine + sugar + yeast + yeast nutrients + fining agent (often bentonite)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What closure do you use on the bottle before second fermentation?

A

Crown cap (beer bottle)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What does the length of the second fermentation depend on?

A

Temperature

The lower the temperature the longer the fermentation time and the greater the complexity.

—> Typically between 10-12C
—> from 10 days to 3 months typically but some producers extend it to several months or years.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is riddling? What is the goal?

A

Slowly moving bottles from a horizontal position to an inverted vertical one, while turning them at the same time.

This moves sediments to the neck of the bottle for later removal.

Used to be done by hand (8 weeks). Now more gyropalettes are used (8 days).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What’s an alternative to riddling?

A

Adding porous yeast capsules to the wine, along with liqueur de tirage.

Sediments stick to these small balls, allowing easier removal.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What is yeast autolysis? How long does it take?

A

Degradation of yeast cells after second fermentation by enzymes.

It takes 4-10 years. To enhance complexity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What are the 5 steps in yeast autolysis?

A
  1. Enzymes are released which inhibits oxidation.
  2. Absorbs certain essential yeast nutrients
  3. Increases amino acids and other nitrogen compounds
  4. Acetal compounds
  5. Mannoprotein MP32 eliminates or reduces tartrate precipitation. Improves quality of foam.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is the name of the action of removing sediments from the bottle neck in traditional sparkling winemaking? What are the steps?

A

Disgorgement

. Put the neck in bath of brine for 1 min

. Frost covers sediments in the neck, trapping them in place

. Bottle is turned upright

. Crown cap is removed, gas pushes sediments out.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What are the steps after disgorgement in traditional method sparkling winemaking?

A

. The bottle is topped up and a liqueur d’expédition is added

. The bottle is corked and a cage is placed over the top to prevent cork escaping.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What determines the final sweetness of a wine in a traditional method sparkling?

A

Liqueur d’expédition and its sweetness level (dosage)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What is the sparkling sweetness scale?

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Describe the Transfer Method for sparkling winemaking and the main advantage

A

This involves a second fermentation in bottle, but not in the bottle in which the wine is sold. Once the second bottle fermentation is finished the contents are emptied into a tank where it is filtered and put back into the bottle. Prevents riddling, used in commercial quality sparkling wines and small/large format bottles. Cheaper cost of production.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Describe the Tank Method for sparkling winemaking

A

Method used for bulk production of inexpensive sparkling wines.

Secondary fermentation is carried out in large tanks prior to filtration and bottling under pressure. Higher temperature for 2nd fermentation (unlike méthode champenoise).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What are other names for the Tank Method?

A

Charmat method
Cuve close
Metodo italiano

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What’s the difference in the Russian continuous method over the tank method?

A

Involves a series of interconnected pressurized tanks.

Wood shavings used to act as collectors of dead yeast cells (adds complexity).

Process takes 3 weeks overall. Used for larger volumes of inexpensive wines.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What’s the cheapest way to get a sparkling wine?

A

Carbonation: injected CO2 into wine, under pressure.

Modern tech allows for the size of the bubbles to be controlled.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Name 4 Vin Jaune appellations in Jura

What grape variety is used?

A

Arbois
Cotes du Jura
Étoile
Château Chalon

Savagnin 100%

38
Q

Describe briefly the Vin Jaune winemaking process

A

. Base wine is around 12%

. After fermentation wines are placed in wooden barrels and sealed.

. Flor yeast forms a veil over the surface protecting the wine. High ethanal (acetaldehyde) content.

. Not fortified wines

39
Q

How long does Vin Jaune must be aged?

A

6 years and 3 months before bottling

40
Q

How big are traditional Jura Vin jaune bottles? What is the name?

A

Clavelin 62cl bottle (XVIII century)

41
Q

Describe Vin de Paille from Jura

A

· Min 14°/o alcohol

. 3 years ageing in barrels

. Traditionally dried on straw but now usually in wooden or plastic boxes. Berries shrivel and sugar levels increase to a potential 19-22%. Berries are then pressed and fermented.

42
Q

What is the basic principle behind fortification?

A

Yeast and bacteria are severely inhibited by alcohol concentrations greater than 16-18% (alcohol alters the protective membrane which results in the inability to metabolize the carbohydrates in the wine).

43
Q

What main item influences the style of fortified wine made?

A

Timing of spirit addition

  1. Onto crushed grape or juice (Australia liqueur muscat and Tokay)
  2. Onto partially fermented crushed grapes or juice (Port, sweeter styles of Madeira, Vin doux naturel)
  3. Table wine fermented to dryness before fortification (Sherry, dry Madeira)
44
Q

Give me ABVs for neutral fortifying spirit and brandy fortifying spirit (port)

A

Rarely less than 95% and 75-83% respectively.

45
Q

Name 2 biologically aged sherry wines?

A

Fino (crisp dry nutty tangy)

Manzanilla (fino matured in Sanlucar de Barrameda, separate DO, humidity causes thicker flor giving lighter/finer wine almost salty)

Jane’s slide is wrong about Oloroso (it’s oxidatively made).

46
Q

Name a hybrid (first biological then oxidative) sherry

A

Amontillado (amber color, refortified, lasts longer once bottle is opened)

47
Q

Name a type of oxidatively aged sherry

A

Oloroso (no flor, rich complex nutty, stable as already oxidized)

48
Q

Describe basic process for biological (flor) sherry making

A

. Gently press

. Fermentation between 15-20C , fined possibly into dry wine

. First classification: do we go for oxidative or biological (flor)?

. If biological, fortify to 15.5% (ph so2 adjusted) using 96% neutral spirit

. Sobretabla: wines set aside for a few months before getting incorporated into solera system.

. Biological ageing (flor growth) provided there’s adequate ventilation, constant 20C, humidity of 60-70%, clean environment. 6 months to 10 year process.

49
Q

Describe the Amontillado process starting from the initial biological (flor) ageing in solera step

A

. Refortify the biologically aged sherry to 17% abv, which kills the flor.

. Oxidative ageing into another solera system.

50
Q

What is sherry aged in?

A

600L American barrels called butts, which are not full allowing oxygen on top for yeast/flor growth

51
Q

What are the main historic grape varieties used in sherry and their characteristics?

A

. Palomino (mid to late ripening, most widely planted, neutral characters)

. Muscat of Alexandria (moscatel)

. Pedro Ximenez (mid budding and ripening, used in luscious styles)

52
Q

What grape varieties are now allowed with sherry, besides the 3 main ones, according to new regulations?

A

. Mantuo castellano

. Mantuo de pilas

. Vejeriego

. Perrueno

. Cañocazo

. Beba

53
Q

Describe what is flor

A

Inoculation of a wine surface with a flor yeast strain, forming a protective layer on top of wine.

Flor consumes sugar in the wine and when done switches to alcohol and oxygen.

. Need abv between 14.5-16%

. Cannot be done in stainless steel

. Alcohol —> acetaldehyde. Ethanal (oxidized ethanol) is essential to flavor compound

54
Q

What is PX made of?

A

Pedro Ximenez air/sun dried grapes, partially fermented then fortified to 17% abv, oxidative ageing in solera system.

Sweet dark luscious wines

55
Q

How is Cream sherry made, briefly?

A

Oxidatively aged Oloroso to which PX or Moscatel is added

56
Q

Describe basic process for oxidative sherry making for Oloroso

A

. Gently press to get juice low in phenolics

. Fermentation between 15-20C , fined possibly into dry wine

. First classification: do we go for oxidative or biological (flor)?

. If not proper for biological fino making, then the wine is fortified to 17-19% abv

. Sobretabla: wines set aside for a few months before getting incorporated into solera system.

. Oxidative ageing in solera system

57
Q

What’s the name of the solera levels?

A

Criaderas

58
Q

When were first Douro river wines shipped to England?

A

300 years ago (unfortified and not appreciated)

59
Q

What’s the name of the treaty signed between England and Portugal reducing tariffs of Portuguese wines?

A

Methuen treaty

(England was at war with France)

60
Q

Name the Portuguese varieties used in Port winemaking?

A

. Touriga Nacional (vigorous, mid ripening, most known/used, deeply colored concentrated tannic wines with strong berry flavors)

. Tinta roriz (Tempranillo, 2nd most planted)

. Tinto Cao (medium color, low yields, high quality, distinctive)

. In Australia: Shiraz and Grenache used for port-style wines

61
Q

What are the steps in Port winemaking,

A

. 2-3 days rapid extraction fermentation. Historically lagars were used (granite stone troughs), grapes crushed by foot (light enough not to crush the pips).

. SO2 is added and the must is about 0.5 meters deep. Temp reach 30-35C.

. At about 6.5 baume, free run juice separated, skins in a press. 30% of skins added to free run juice.

. Must is then fortified with a 77% abv neutral spirit (aguardente) to a min of 18% abv.

. Wine must be racked every 3 months for the first 3 years and given a top up.

. Wine often fined with gelatin to improve clarity and cold stabilized by chilling (against color stability).

62
Q

What are Vintage Port?

A

. Wines that were selected and separated for blending (single vintage though)

. Fortified to finish at 3-4 baume and 20-21.5% abv.

. Drink once opened.

63
Q

Describe Ruby Port

A

. Wines of vintage type but lesser quality.

. Longer aging in wood to soften them.

. Fresh fruity style blends

. 2-5 years in wood

. Fined and cold stabilized

64
Q

Describe Tawny Port

A

Aged in wood for longer periods than vintage and ruby port, up to 30 years. May contain a small amount of white port to reduce aging required and increase complexity.

65
Q

Late bottle vintage port?

A

Aged in wood (similar character to tawny port), usually bottled after 6 years of aging.

66
Q

What are the 4 methods for making rosé?

A
  1. Blending red and white (not allowed in EU except Champagne)
  2. Direct pressing: skin maceration occurs in the press
  3. Skin contact: in press or tank
  4. Drawing off (saignée) excess juice is removed to concentrate a red wine. Excess made into rosé.
67
Q

Name the grape varieties in Sauternes and what gives its sweetness

A

. Semillion, Sauvignon Blanc, Muscadelle

. Botrytis concentrates acids and sugar

68
Q

What are the German Pradikats category from driest to sweetest

A

Kabinett
Spatlese
Auslese
Beerenauslese (BA)
Eiswein
Trockebeerenauslese (TBA)

69
Q

What are the 4 grape varieties that Vendange Tardives and Selection de Grains Nobles must be of?

What are the differences between the 2?

A

. Riesling, Gewurtzraminer, Muscat, Pinot Gris

. VT: late harvest possibly botrytis 220-243 g/L

. SGN: botrytis 256-279 g/L

70
Q

Name two Vin Doux Naturel

A

Muscat de Beaumes de Venise, Banyuls

Alcoholic fermentation stopped by a spirit

71
Q

Name the 3 grape varieties in Tokaj?

What’s the basic process for the sweet wines style?

A

Furmint Harslevelu and a little Muscat Blanc a Petits Grains

Botrytis affected grape paste added to base wine. Puttonyos are the units used to express level of sweetness. Aged 4-8 years

72
Q

Botrytis Cinerea?

A

. Fungus (noble rot) that consumes more acid than sugar. Degrades tartaric acid. Concentrates juice.

. Produces glycerol and gluconic acid

. Resulting wines have high volatile acidity

73
Q

Why sulfuring juice?

A

. Protection against oxidation

. Inhibiting development of LAB

. Destroys anti fungal substances

. Stopping fermentation at desired sugar/alcohol ratio

74
Q

Two types of oxidation

A
  1. Enzymic (at the juice stage). Catechol (polyphenol) oxidase is name of enzyme naturally present.
  2. Lactase is an enzyme of many fungi that can oxidize many compounds
75
Q

Chemical oxidation?

A

Happens in wine. Metal ions (iron, copper, manganese) and phenols react with oxygen.

Phenolics contribute to oxidation. Polyphenols help protect from it.

76
Q

Negative effects of oxidation?

A

Brown coloration
Precipitation of phenolic material
Flavor loss or masking
Premature aging
Decrease SO2 and ascorbic acid
Acetaldehyde produced in non-enzymatic oxidation
Oxidation of wine more detrimental than oxidation of juice

77
Q

When is oxygen beneficial? What are benefits

A

During fermentation:

. Helps strengthen cell walls of yeast
. Stabilizes color in reds
. Helps tannin-anthocyanin complexes —> mouthfeel
. Micro oxygenation
. Reduce reductive aromas that can form when yeast is struggling

78
Q

Characteristics of oxidized wines?

A

. Acetaldehyde (ethanal). Apple nutty aromas.

. Volatile acidity (acetic acid, ethyl acetate, sotolon)

. Color changed: gold for whites, orange/brick for reds

79
Q

What was traditionally used to prevent powdery mildew?

A

Sulphur

80
Q

What type of mildew can be prevented by mixing copper and sulfur (Bordeaux brew)?

A

Downy mildew

81
Q

Effects of a decrease in pH levels?

A

. Microorganism growth inhibited
. Antimicrobial activity and SO2 aromas increase
. Red wine color increases
. Other effects: phenolic compound oxidation occur more slowly, enzyme activity, acid taste

82
Q

Properties of tartaric acid?

A

Important in maintaining low pH
Biologically stable
Precipitation: loss of tartaric acid during winemaking (crystals in wine)

83
Q

Properties of malic acid?

A

. Cooler years: higher levels of malic acid
. Weaker acid, more easily degraded
. Converted to lactic acid by LAB during MLF

84
Q

Properties of citric acid?

A

. Less present naturally
. Microbially unstable
. Converted to acetic acid by lactic acid bacteria (LAB)

85
Q

Properties of ascorbic acid?

A

. Mostly consumed during yeast fermentation
. Added to wine to protect color (less browning)
. Consumes free oxygen

86
Q

Why is galacturonic acid present in grapes?

A

Result of pectin breakdown

87
Q

What are the 3 acids produced during microorganism growth?

A

Lactic acid (fermentation and MLF)

Succinic acid (fermentation)

Acetic acid (beginning of fermentation, MLF. Higher level may be sign of acetic acid bacteria (bad stuff))

88
Q

Would you acidify in warmer regions or cooler regions?

A

Warmer regions

(sugars are up due to ripeness, acid levels are down, need to bring back balance by acidifying)

89
Q

What acids are typically used for acidification?

A

Tartaric (prefered)
Malic (to avoid MLF)
Citric
Lactic (weaker)

90
Q

What do you use to deacidify?

A

Calcium carbonate (neutralizes tartaric and malic acids), liberates CO2 and water.

91
Q

What is chaptalisation?

A

Adding sugar to increase alcohol levels during fermentation

Improves texture of the wine

92
Q

How much sugar do you need to get 1% abv?

A

17g/L

BSB Oenology Class (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions