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CUL 3020 (Foundations of Wine) > Midterm > Flashcards

Midterm Flashcards

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1
Q

Basic definition of wine

A

fermented juice of grapes

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2
Q

major components of wine

A
  • water
  • alcohol
  • sugar
  • phenolic compounds
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3
Q

percentage of water in wine

A

80-90%

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4
Q

percentage of alcohol in wine

A

10-15%

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5
Q

ethyl alcohol (ethanol)

A

the primary results of alcoholic fermentation and the main alcohol component of wine

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6
Q

wines with high levels of alcohol vs low levels in terms of body

A

heavier and lighter respectively

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7
Q

percentage of acid in wine

A

.5-.75%

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8
Q

6 principal acids found in wine

A
  • tartaric acid
  • malic acid
  • citric acid
  • lactic acid
  • acetic acid
  • succinic acid
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9
Q

tartaric acid

A

the most prevelant of the acids found in both grapes and wine. It is also the strongest in terms of pH. Forms wine diamonds at low temperatures

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10
Q

malic acid

A

sharp tasting acid frequently associated w/ green apples.

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11
Q

citric acid

A

is not usually considered to be a natural component of grapes it is sometimes added to increase the total acidity in a wine

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12
Q

lactic acid

A

it is not found in grapes it is created in wine by adding lactic acid bacteria which convert malic acid to lactic acid through malolactic fermentation

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13
Q

acetic acid

A

the acid found in most types of vinegar. A low level is typically created during fermentation but a high concentration can be unpleasant and make wine undrinkable

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14
Q

two ways to describe the acidity level of a wine

A

total acidity (TA) and pH

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15
Q

Total Acidity (TA)

A

the volume of all the acids in a wine

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16
Q

pH

A

represents the combined chemical strength of acids present

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17
Q

percentage of sugar in grapes

A

15-28% at harvest

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18
Q

The two types of sugars that appear in grapes

A
  • glucose

- fructose

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19
Q

phenolic compounds (phenolics, polypehnolics, polyphenols)

A

a large category of various molecules that are present in many wines

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20
Q

examples of phenolic compounds

A
  • anthocyanins
  • flavones & flavonols
  • tannins
  • vanillin
  • resveratrol
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21
Q

anthocyanins

A

compounds that give red wine its color

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22
Q

flavones & flavonols

A

yellow pigments found in white wines that increase in grapes w/ increased exposure to sunlight

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23
Q

tannins

A

astringent or bitter compounds found in the skins, seeds, and stems of grapes. they are a natural preservative and help to protect red wines from oxidation during the aging process

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24
Q

vanillin

A

an aromatic phenolic compound in oak that imparts a vanilla scent to barrel-aged wines

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25
Q

resveratrol

A

a compound in wine believed to have several beneficial health effects in humans

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26
Q

aldehydes

A

oxidized alcohols that are from when wine is exposed to air.

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27
Q

esters (ethyl acetate)

A

represent the largest group of odiferous compounds. at low concentrations - fruity/flowery aroma; high concentrations - nail polish remover, varnish, or glue

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28
Q

3 types of wine faults

A
  • TCA
  • Sulfur
  • Bacteria
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29
Q

Trichloroanisole (TCA)

A

musty, moldy odor similar to that of a dank basement. referred to as being corked or as having cork taint. The culprit is a mold which can grow on and in the bark of the cork oak tree

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30
Q

3 types of sulfur compounds

A
  • sulfur dioxiode (SO2)
  • Hydrogen sulfide (H2S)
  • Mercaptan
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31
Q

sulfur dioxiode (SO2)

A

causes an acrid smell similar to that of burnt matches and can cause an unpleasant burning sensation in the throat or nose

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32
Q

Hydrogen sulfide (H2S)

A

causes an odor of rotten eggs. This happens most often when a barrel or tank of wine rests for a long time with a large amount of yeast sediment at the bottom

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33
Q

mercaptan

A

forms from a combination of sulfur and ethanol and causes a smell like garlic or onions

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34
Q

two types of bacteria that can survive in a highly acidic environment

A
  • lactic bacteria

- acetobacter

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35
Q

lactic bacteria

A

are responsible for malolactic fermentation intentional or otherwise

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36
Q

Acetobacter

A

can convert alcohol into acetic acid

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37
Q

acetic acid odor

A

vinegar

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38
Q

butyric acid odor

A

rancid butter or spoiled cheese

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39
Q

lactic acid odor

A

sauerkraut or goat cheese

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40
Q

geranium odor

A

crushed geranium leaves caused by incomplete malolactic fermentation

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41
Q

Brettanomyces (Brett)

A

a member of the yeast family and causes a sweaty or horsy odor. Also described as Band-Aid like or medicinal

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42
Q

Green odor

A

the smell of leaves usually resulting from the use of immature (under-ripe_ grapes

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43
Q

oxidized

A

odor of nutty/caramelized character

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44
Q

maderized

A

a cooked or baked odor resulting from excessive heating or oxidization

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45
Q

moldy

A

odor resulting from the use of moldy grapes or barrels

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46
Q

rubbery

A

odor associated w. very low acid wines or excess sulfur

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47
Q

stagnant

A

stale water odor

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48
Q

stemmy

A

better green odor of grape stems

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49
Q

wet cardboard

A

a paper chemical odor associated w/ cork taint

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50
Q

yeasty or leesy

A

may develop if dead yeast remains in contact with the wine too long

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51
Q

reduction or reductive

A

refers to a smell of rotten eggs, garlic, struck matches, cabbage, or burnt rubber

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52
Q

sensation

A

refers to an organism’s neurological response to a stimulus in the environment

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53
Q

perception

A

involves the brain’s interpretation of the information gathered by the senses

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54
Q

sensory stimulus

A

any chemical, physical, or thermal activator that can produce a response in a sense receptor

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55
Q

detection threshold

A

indicates the smallest amount of stimulus needed to trigger an unidentifiable sesation

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56
Q

recognition threshold

A

refers to the smallest amount of stimulus required to trigger an identifiable sensation

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57
Q

olfactory epithelium

A

the sensory organ for the sense of smell is a small patch of special tissue located on the roof and wall of the inside of the nose

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58
Q

the stalks contain

A

tannins

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59
Q

the pulp contains

A
  • sugars
  • acids
  • water
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60
Q

the skin contains

A

tannins
color
flavor

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61
Q

the pips contains

A

bitter oils

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62
Q

5 primary tastes

A
  1. sweet
  2. salty
  3. acid/sour
  4. bitter
  5. umami
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63
Q

5 classifications of wine

A
  1. table wine - (7-15%) alcohol
  2. Dessert wine - residual sugar
  3. fortified wine - alc. added, 15-20%
  4. sparkling wine - CO2 - natural or added
  5. Aromatized - flavored w/ herbs & spices
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64
Q

Grape Genus

A

Vitis

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65
Q

Grape Species

A
  1. Vinifera
  2. Labrusca
  3. Rupestis
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66
Q

Grape Variety

A

Chardonnay
Riesling
Cab
Sauv Blanc

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67
Q

Clone

A

Chardonnay - AXR1, Dijon 95 FPMS 4

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68
Q

Chardonnay Grapes

A 
grows in a range of climates
made in wide range of styles
characteristics vary with climate
acidity
high in cooler climates
low in hotter climates
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69
Q

Chardonnay Tastes

A

cool climate: citrus/green fruit, lemon, apple, pear
moderate climate: stone/white fruit, melon, peach, hot climate: tropical fruit, banana, pineapple, mango
malolactic fermentation: dairy, butter, cream
lees contact: savoury, bread, yeast, creamy texture
oak ageing: wood, toast, nuts, vanilla

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70
Q

Top Producing Chardonnay Countries

A

France (Burgundy & Champagne), USA, Australia

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71
Q

sauvignon blanc grape characteristics

A

Acidity: High
Alcohol: Medium

72
Q

Sauvignon blanc tastes

A
  • citrus
  • green (apple)
  • herbaceous
73
Q

Top producing sauvignon blanc countries

A
  • France (Bordeaux & Loire Valley)
  • New Zealand
  • USA,
  • Chile
  • South Africa
74
Q

Riesling Tastes

A
  • citrus
  • floral
  • stone fruit
  • petrol
75
Q

Riesling Characteristics

A

Acidity: High to Very High
Alcohol: Very low to High

76
Q

Top Producing Riesling Countries

A

Germany
Alsace (France)
Australia
USA

77
Q

Pinot Grigio Grape Characteristics

A

grown throughout Italy
dry
light to medium body
medium acid

78
Q

Pinot Grigio Flavours

A

delicate green & citrus fruit
green apple
lemon

79
Q

Pinot Gris Grape Characteristics

A

classic region Alsace
dry, medium or sweet
full bodied

80
Q

Pinot Gris Flavours

A 
tropical fruit/spice
banana
melon
ginger
honey
81
Q

Cabernet Sauvignon Grape Characteristics

A 
needs a moderate or hot climate
deeply coloured with high levels of tannins and acidity
pronounced aromas
produces wines for ageing
oak often used to mature wines
82
Q

Cab Sauvignon Flavour

A 
moderate climate: black fruit
blackcurrant
bell pepper
herbaceous
hot climate: black fruit
blackcurrant
black cherry
eucalyptus
mint
83
Q

Merlot Grape Characteristics

A

needs a moderate to hot climate
lighter in colour, acidity and tannins than Cabernet Sauvignon
higher in body and alcohol
oak often used to mature wines

84
Q

Merlot Flavours

A 
moderate climate: red fruit
red berry
strawberry
red plum
hot climate: black fruit
blackberry
black plums
black cherry
fruitcake/chocolate
85
Q

Pinot Noir Grape Characteristics

A

prefers a cool or moderate climate
lightly coloured
low levels of tannins
most wines best consumed when young

86
Q

Pinot Noir Flavours

A

Fruit character: red fruit
strawberry
raspberry
red cherry

best examples can age and develop gamey aromas

87
Q

Pinot Noir Top Producing Countries

A

France (Burgundy)
USA (Oregon & CA)
Germany

88
Q

Syrah/Shiraz Grape Characteristics

A

needs a moderate or hot climate
deeply coloured and usually full bodied
medium or high levels of tannins and medium acidity
oak often used to mature wines

89
Q

Syrah/Shiraz Flavours

A 
moderate climate: black fruit/pepper
blackberry
black pepper
hot climate: black fruit/sweet spice
blackberry
liquorice
dark chocolate
maturity
vegetal
leather
90
Q

Grenache/Garnacha Grape Characteristics

A

needs a hot climate
lighter in colour
full-bodied with high levels of alcohol and low acidity
used for the production of rosé wines

91
Q

Grenache/Garnacha Flavors

A 
hot climate: red fruit
strawberry
raspberry
white pepper
clove 
liquorice
92
Q

4 senses used to evaluate and appreciate wine

A

-sight
-smell
-taste
touch

93
Q

phylloxera

A

an aphid-like insect which ravaged European vineyards in the 19th century and continues to wreak havoc worldwide

94
Q

clones

A

Grapes that are slightly different from their parent. This can occur when asexually reproduced grapevines are planted in new surroundings and slight genetic variations occur as the plant modifies itself to adapt to its new conditions.

95
Q

The Key Factors that Affect Style Quality and Price

A 
grape variety
environment
grape growing
winemaking
maturation
96
Q

What a vine needs to grow

A

sunlight
water
warmth
nutrients

97
Q

typical wine characteristics of hot climates

A

-more alc
more tannin
fuller body
less acidity

98
Q

typical wine characteristics of cool climates

A

less alc
less tannin
lighter body
more acidity

99
Q

the worlds wine producing area’s

A

lie between 30 degrees and 50 degrees north and south latitude

100
Q

Viticulture

A

Managing the vines health
free from disease and pests

Guiding its growth thru the use of Pruning, Training & Trellising

Manage the canopy and the yield

101
Q

diseases that can hurt vines

A

Viruses (plants)
Bacteria (insects)
Funghi (airborne - humidity)

102
Q

pests that can hurt vines

A

phylloxera

deer

103
Q

Yield

A

The resulting quantity from a specific measure of grapes or land

Examples: 
Tons of grapes per acre
Hectoliters (26gal) per hectare (2.47 acres)
Liters per marc
Vines per acre
104
Q

viticulture

A

branch of agriculture that specifically deals with the intentional cultivation of grapevines

105
Q

winegrowing

A

when grapes are grown specifically to make wine, as opposed to juice or table grapes

106
Q

Cloning for grapevine propagation

A

the grower can choose a healthy grapevine that is known for having desirable characteristics, cut off a short length of a young cane, place it in water where it will start to grow roots and then plant it in the vineyard

107
Q

Field grafting

A

as long as the rootstock ( the trunk and major root system) is healthy, the grower can remove its existing brances, make a small incision into the trunk, and insert an unrooted cutting from a desirable vine from another vineyard. The cutting & rootstock will heal at the wound site and the cutting will begin to grow as if it had been planted in the ground, except that it will have have access to an extensive root network

108
Q

Third leaf

A

the first crop of grapes to be used to make wine is normally harvested in their third year

109
Q

When does the viticulture process start

A

with the emergence of new greenery in the spring, once temperatures start to get above 50F

110
Q

bud break

A

tiny shoots called buds emerge from nodes in the vine’s branches

111
Q

flowering

A

the next critical phase that takes place 40-80 days after bud break. clusters of tiny flowers appear at intervals along the shoots, and each flower that is fertilized will become the foundation for one or more grapes

112
Q

berry set/ fruit set

A

the transition from flower to berry

113
Q

coulure

A

(shatter in english) can cause poor fruit set with many flowers failing to become fully developed berries

114
Q

millerandage

A

(abnormal fruit set) sometimes caused by bad weather during flowering, results in grape bunches that have a high proportion of small seedless berries mixed in with the normal larger seed-bearing grapes

115
Q

veraison

A

signals a sudden acceleration toward maturation. it is most noticable in red grapes, which begin to take on color. white grapes also chance in appearance, remaining green but becomin translucent or golden

116
Q

The time period from bud break to harvest

A

around 140-160 days

117
Q

respiration

A

occurs as the plant breaks down sugar and related carbohydrates in order to release their energy for use by the plant for activities such as root and leaf growth

118
Q

transpiration

A

the process by which water evaporates through openings on the underside of the leaves known as stomata

119
Q

translocation

A

the process by which materials are moved from one area of the plant to another

120
Q

weather

A

the actual meterological conditions experienced. It is the most chanageable and uncontrollable of the variables that go into making wine and is often the biggest factor that causes one vintage to be different from the next

121
Q

climate

A

the historal average weather of a place, what is expected in the long term

122
Q

microclimate

A

refers to the typical weather of a small area. Experts use the term to mean the environment within and directly surrounding a single vine’s canopy or at most a section of a row

123
Q

mesoclimate

A

conditions of an entire vineyard

124
Q

macroclimate

A

refers to the conditions of the overall region

125
Q

oidium

A

a powdery mildew that is a damaging fungal disease

126
Q

peronospora

A

a downy mildew that is a damaging fungal disease

127
Q

Botrytis Cinera

A

when it is present at the wrong time or on grapes that are detrimentally affected by it, it is known as gray mold and wreaks havoc with the ripening grapes. It is used to make fine sweet wines

128
Q

pre-fermentation

A

referred to as the “crush” ecompassing not only the actual crushing (if any) of grapes but also everything that gets the juice ready for the initiation of fermentation

129
Q

sorting

A

the first stop in grape reception where leaves, underripe bunches, damaged fruit, and other debris can be removed before processing begins. This is usually done by hand but it can be partially mechanized

130
Q

crusher-destemmer machine

A

this piece of equipment is designed to break open the berries and release the juice. at the same time the grapes are separated from the stem structure of the bunch which is then discarded. The result is a lot of liquid containing skins and seeds but no stems. Sometimes this step is eliminated for white wines

131
Q

crushing

A

must be done gently as too much force can cause the release of tannins from the skins and seeds, whose astringency and bitterness are undesirable

132
Q

pressing stage

A

fresh grapes, whether crushed first or not, are poured into the press in order to separate the solids from the juice; minimal skin contact is usually the standard. The skins could provide harsher tannins and flavors.

133
Q

free run

A

the juice that immediately drains out of the press caused by the movement of grapes since harvest. Is very high quality

134
Q

pomace

A

the cake of dry compressed skins and pips that remains after the final pressing

135
Q

must

A

grape juice that is destined for fermentation

136
Q

acidification

A

the process of adding acid directly to the must to increase acidity. it is generally done with tartaric acid

137
Q

chaptilization

A

sugar is cautiously added to the must to increase the sugar levels

138
Q

débourage

A

the process of letting the juice settle for a day or two before allowing fermentation to begun

139
Q

the basic formula for fermentation

A

C6H1206 + yeast –> 2(C2H5OH) + 2(CO2) + heat

140
Q

inoculation

A

the must with the cultured eyast gets the fermentation off to a fast start and gives the cultured yeast a substantial advantage over any wild yeast that may be present in the must

141
Q

saccharomyces cerevisiae

A

the strain of yeast used for winemaking

142
Q

length of fermentation of white wines

A

2-6 weeks

143
Q

stuck fermentation

A

if the fermentation gets out of control and the liquid goes above 100F the yeast will likely die and fermentation will stop prematurely

144
Q

the alcohol content of a dry white wine

A

12-14%

145
Q

malolactic fermentation

A

a conversion process that can take place simultaneously with the primary (alcohol) fermentation or after the primary fermentation is complete. It is carried out by a particular strain of lactic bacteria that decomposes the sharp malic acid in the wine and ends up converting into lactic acid. Gives the wine creamy characteristics and buttery aromas

146
Q

lees

A

the sediment of expired yeast cells and any other solid particles in the wine begin to sink in the bottom of the tank/barrel`

147
Q

sur lie aging (on the lees)

A

as the wine rests on the lees, the dead yeast cells begin to decompose, potentially imparting a yeast aroma, creamy texture, and increased complexity in the wine

148
Q

battonage

A

the sediment is stirred back up into the liquid to amplify the effects of sur lie aging

149
Q

sulfur additiong

A

added to the wine if necessary to decrease the chance of microbial spoilage or browning in the finished wine

150
Q

racking

A

involves allowing the suspended matter to settle to the bottom of the fermentation vessel and then carefully drawing the wine off the sediment and into a fresh container.

151
Q

fining

A

a gentle form of clarifying a wine by adding a clarifying agent: egg whites, bentonite

152
Q

filtering

A

invloves straining the wine through a barrier with very fine openings in order to trap any particulates over a certain size

153
Q

aging wine in oak barrels

A

allows a slow oxidation that changes the wine and adds complexity

154
Q

blending

A

shortly before bottling many different vats of wine may be blended together to make a finished product. It is used to develop complexity, balance or create a particular type of finished wine.

155
Q

cold stablization

A

to prevent wine diamonds from forming in the consumers refigerator the wines must be chilled around 25F and then held at this temp for 1-3 weeks racking the wine away from the precipitates

156
Q

red wine crushing and destemming

A

this process is done in order to break the grapes, free the juice, and allow the yeast to begin working

157
Q

maceration

A

during red wine fermentation the skins remain in contact with the juice, the red and blue pigments are extracted out of the skins and into the darkening juice, along with tannins and flavor constituents

158
Q

the cap

A

the carbon dioxide that is continuously produced during fermentation forms bubbles that push the grape solids and skins to the top of fermentation vessel in a fairly dense and compact mass

159
Q

4 most common methods of cap mgmt

A
  1. punching down
  2. pumping voer
  3. rack and return
    rotofermentation
160
Q

pushing down

A

physically pushing the cap down into the juice

161
Q

pumping over

A

pumping juice from the botttom of the tank and spraying it over the top of the cap

162
Q

rack and return

A

also known as délestage this is sort of an extreme form of pumping over in which the fermenting juice is drained into separate holding tank before it is returned to the original tank by spraying it over the now sunken cap

163
Q

rotofermentation

A

a process that occurs in a specialized fermentation vessel that either rotates on its own or contains an inner paddle that mixes the fermenting must. this eliminates the need for punching down or pumping over

164
Q

extended maceration

A

the new wine may be allowed to remain in contact with the grape skins for several days to several weeks or even longer after fermentation is complete

165
Q

Malolactic Fermentation in reds

A

in most reds high acidity is unnecessary so the added complexity is a plus. It results in a more microbially stable wine as some spoilage bacteria will attack malic acid

166
Q

polymerization

A

the slow infusion of oxygen that seeps through the wood and into the red wine will help the tannic molecules combine with each other

167
Q

variations in oak barrels

A
  • new barrels add more flavor

- largre barrels have less of an effect than smaller barrels

168
Q

carbonic maceration

A

also known as whole berry fermentation. it involves enzymatic fermentation that requires neither yeast nor bacteria. It occurs in whole, unbroken grapes in the absence of oxygen. primarily known for making Beaujolais Nouveau a light red wine from the Beaujolais region of france

169
Q

vin gris

A

the most common method for making a rosé that involves limited contact between the skins and the juice so that only a degree of color is extracted from the grape skins and makes it into wine.

170
Q

saignée

A

method of rosé production where red grapes are crushed, destemmed and vatted anywhere from several hours to several days. Next a certain amount of the juice is run (or bled) to make rosé

171
Q

direct press method

A

rose production method where the grapes either destemmed or whole clusters are crushed and pressed at the same time resulting in very pale pink juice which is then fermented

172
Q

ways to make sweet wines

A
  1. botrytis cinera (noble rot)
  2. late harvest
  3. dried grapes
  4. freezing
173
Q

geography

A 
Latitude
Elevation
Topography
Aspect
Proximity to water
174
Q

soil

A

Chalk, clay, sand, gravel, limestone

175
Q

water & air

A

Control vines desire to grow – vigor

Rock and slate act as heat collectors

176
Q

cellaring

A 
Once received by the buyer, bottles should be stored:
At a constant 55º 
Free from excessive light
At 60 -75 % humidity
On their side

CUL 3020 (Foundations of Wine) (3 decks)

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