Vini

Question 1

Toasting increases lactones. What process decreases them?

Answer 1

Open-Air Seasoning

Question 2

What are lactones?

Answer 2

Compounds in oak responsible for the coconut-like flavor.

Question 3

What are phenolic aldehydes?

Answer 3

Compounds in oak responsible for the vanilla flavor

Question 4

What increases and decreases phenolic aldehydes?

Answer 4

Increase: low to medium toast, open-air seasoning
Decrease: barrel fermentation, heavy toasting

Question 5

What is quercus alba?

Answer 5

American White Oak

wide grained, low tannin, sweet aromatics

Question 6

What is quercus garryana?

Answer 6

White Oak from the Pacific Northwest.

similar to French oak

Question 7

What is quercus robur?

Answer 7

European White Oak
wide grained, high tannin, fast-growing
found in Limousin, Balkan forests

Question 8

What is quercus pedunculata?

Answer 8

quercus robur

Question 9

What is quercus sessilus?

Answer 9

European White Oak
tight-grained, aromatic, slow-growing
found in Alliers, Vosges, Troncais, Nevers, Argonne, Bourgogne, Russian forests

Question 10

What is quercus petraea?

Answer 10

quercus sessilus

Question 11

What is quercus suber?

Answer 11

Cork Oak

Question 12

What is the primary yeast used to ferment wine?

Answer 12

saccharomyces cereviseae

Question 13

Why is sulphur usually added to the juice or fermenting must?

Answer 13

Prevent oxidation and bacterial contamination, and ensure rapid fermentation.

Question 14

How does the size of the fermentation vessel affect the heat produced by the fermentation?

Answer 14

The larger the vessel (and therefore the volume of the must), the hotter the fermentation.

Question 15

What are the temperature extremes beyond which yeasts will not act?

Answer 15

Below 50º F and above 113ºF

Question 16

What are the pros and cons of high heat fermentation?

Answer 16

Pros: increased color, tannin, flavor, oak influence

Cons: some volatile flavor contents may be lost, including fruit and freshness

Question 17

What is pigeage?

Answer 17

Punching down the cap

Question 18

What is remontage?

Answer 18

Pumping over

Question 19

What is délestage?

Answer 19

The fermentation vessel is fully drained and the wine racked into a separate tank, then pumped back over the cap.

Question 20

What is vin de goutte?

Answer 20

Free-run

Question 21

What is vin de presse?

Answer 21

Press wine

Question 22

What is soutirage? What is its purpose?

Answer 22

Racking.

Provides aeration and clarification.

Question 23

What is collage?

Answer 23

Fining

Question 24

What are some common agents of collage?

Answer 24

Bentonite, casein (milk protein), isinglass (sturgeon bladder), gelatin, egg white.

Question 25

What is used for süssreserve?

Answer 25

Sterilized fresh grape juice.

Question 26

What are the two species of French oak?

Answer 26

Quercus rober

Quercus petraea

Question 27

What is the species of American oak?

Answer 27

Quercus alba

Question 28

What are the major differences in process for American oak barrels v. French oak barrels?

Answer 28

French oak is more porous, so it is typically split rather than sawn to prevent leakage. The staves are also typically air-dried.

American oak is sawn, releasing more vanillin and lactones; if kiln dried, the lactones are concentrated.

Question 29

What is chauffage?

Answer 29

The first stage of bending staves: warming

Question 30

What is cintrage?

Answer 30

The second stage of bending staves: shaping

Question 31

What is bousinage?

Answer 31

The third stage of bending staves: toasting