Brainscape's Knowledge GenomeTM

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


See full index

CMS Certified Exam > Vinification > Flashcards

Vinification Flashcards

You may prefer our related Brainscape-certified flashcards:
Introductory Sommelier Exam (CMS) flashcards Certified Sommelier Exam (CMS 2) flashcards
1
Q

When does vinification begin?

A

As soon as the grapes come into the winery after being harvested.

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

What are some decisions a winemaker has to make BEFORE fermentation even starts?

A

When to pick/ripeness of the grapes
How rigorous sorting must be
Whether or not to destem

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

When to pick/ripeness of the grapes
How rigorous sorting must be
Whether or not to destem

A

Stainless steel
Cement
Barrels (new/used of varying sizes)

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

What are some of the effects fermentation vessels can have on a wine?`

A

Aroma
Flavor
Texture

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

Define foudre.

A

A large wooden barrel that holds 1000+ liters.

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

Define barrique.

A

A smaller wooden barrel that holds 225 liters.

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

What exactly is fermentation?

A

A chemical, exothermic reaction where the grapes’ natural sugars are eaten by yeasts. When yeasts eat sugar, the main byproducts kicked off are CO2 and alcohol. Flavors and aromas are also produced.

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

Finish this equation:

Grape sugar + Yeast = ____

A

CO2
Alcohol
Heat
Flavors + aromas

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

What is the purpose of sorting grapes?

A

To remove:

excess leaves
damaged fruit (split, raisinated, underripe, sunburned, etc.)
MOGS (Materials Other than GrapeS, including rocks, moths, insects, twigs, etc.)`

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

What are MOGS?

A

Materials other than grapes, like rocks, insects, twigs etc.

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

What is destemming?

Why do winemakers do it?

A

When berries are separated from their stems.
Stems are kept to add flavor and modify the style of wine. When a wine is vinified with stems the wine is will typically be more tannic, but too many stems and the wine can taste stalky.

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

What is ‘crushing’?

A

Grapes are almost always ‘crushed’ when they’re destemmed. Crushing releases the grapes’ juices, and it’s at this point that fermentation begins. Crushing should always be gentle.

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

What are some advantages of fermenting wine in oak barrels?

A

Barrels add woody and toasty flavors straight into the wine;
Barrels encourage flavor development due to the presence of oxygen;
Barrels lend textural changes, softening tannins;
Barrels can change the color of wine via oxidation, darkening white wines and lightening red wines.

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

What flavors will aging in new oak add to white wines?

A

Vanilla
Toast
Smoke
Coconut
Baking spice (clove, dill, nutmeg, anise)
Sweet spice (molasses, brown sugar, butterscotch)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What determines how much flavor an oak barrel adds to a wine?

A

How toasted it is.
If it’s new or neutral.
The size: foudre or barrique

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

Why are the effects of oak felt more so in small barrels vs. large barrels?

A

In smaller barrels there is a greater amount of wine surface area touching the oak.

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

Barrels that have never been used before are referred to as ___.

A

new oak or first-use

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

Barrels have have been used about 4 times or more are referred to as ___.

A

old or neutral oak

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

What can neutral or used oak impart on a wine?

A

Textural changes

Oxidative effects

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

What less-costly methods may be substituted for oak barrels but still add desirable oak flavors to value-priced wines?

A

The use of oak staves or oak chips.

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

What types of oak are available for a winemaker to use?

A 
FASH! 
French oak
American oak
Slavonian oak
Hungarian oak
22
Q

What are the typical flavors French oak imparts on a wine?

A

Vanilla
Toast
Spices (gentler baking spices)

23
Q

What are the typical flavors American oak imparts on a wine?

A

Coconut
Dill
Vanilla extract
Intense baking spices (more assertive than French oak)

24
Q

What is the name of the artisan who makes and toasts barrels?

A

Coopers (the company is called a cooperage)

25
Q

Heavier toasts on barrels add increased flavor intensities of:

A

Vanilla
Spice
Toasty/woody notes

26
Q

Which toast allows a wine to extract the greatest amount of wood tannin?:

A

Light toast

27
Q

List some winemaking options available to winemakers after primary fermentation is complete.

A

Malolactic fermentation
Lees contact/stirring
Adjustments: chaptalization or acidification.

28
Q

What is malolactic fermentation?

A

A conversion of malic acid, which is tart, into lactic acid, which is soft.

Malolactic fermentation is also known as:

Malo
ML
Malolactic conversion

29
Q

How does a wine go through malo?

A

It usually occurs naturally if there is lactic bacteria present in the winery.

However, some wineries have to help a wine go through malo by adding lactic bacteria.

30
Q

What flavors and sensory effects does malo impart on a wine?

A

Butter
Movie theater popcorn butter
Cream/dairy

Malo adds a creamy, richer, rounder texture to wine.

31
Q

The most common white grape to go through malo is ___.

A

Chardonnay

Other white grapes that go through malo:

Viognier
Sémillon-Sauvignon Blanc blends
Marsanne-Roussanne blends

32
Q

What are lees?

A

Dead yeast cells left over from primary fermentation that fall to the bottom of the fermentation vessel.

33
Q

What are the effects of stirring up the lees or keeping a wine on its lees for an extended period of time?

A

Lees add a creamy, round texture and richer body;

Lees add flavors of freshly-baked bread, yeast, beer head, delicate white flowers, almond skin, peanut shells

34
Q

What is autolysis?

A

When dead yeast cells break open and release proteins + flavor into the wine giving it a richer, creamier texture.

35
Q

Where is lees aging used more often?

A

Cool climates

Most cool-climate white grapes have subtle aromas and flavors. Lees contact adds dramatic, expressive aromas and flavors to these more quiet varietals.

36
Q

Define ‘sur lie’ aging.

A

When a wine stays in contact with the lees for an extended period of time (usally several months up to a few years).

37
Q

What is the term for unfermented grape juice?

A

Must

38
Q

Name 2 must adjustments.

A

Chaptalization

Acidification

39
Q

Define chaptalization.

In what climate will chaptalization usually occur?

A

Adding sugar to the must to boost a wine’s final alcohol content.

Usually done in cooler climates because grapes can struggle to ripen (and sugars are lower).

40
Q

Define acidification.

In what climate is acidification most likely to occur?

A

The addition of tartaric acid to wine in order to boost the acidity and improve balance.

Usually warm climates where grapes achieve high ripeness and need acidity to counterbalance all the sugar the grapes accumulated.

41
Q

List the order of winemaking steps for white wine.

A 
Harvest
Destem if doing; otherwise whole bunch
Crushing
Pressing
skin contact, if doing, after pressing
Primary/alcoholic fermentation
Storage/maturing/aging
lees contact and oak here, if using
Fine and/or filter
Bottling
42
Q

List the order of winemaking steps for rosé wine.

A 
Harvest
Destem if doing; otherwise whole bunch
Crushing
Pressing
short skin contact, if doing, after pressing
Primary/alcoholic fermentation
Storage/maturing/aging (usually no oak, quick)
Fine and/or filter
Bottling
43
Q

List the order of winemaking steps for red wine

A 
Harvest
Destem if doing; otherwise whole bunch; Crush; Maceration of juice and skins/seeds
Primary/alcoholic fermentation
Pressing
Storage/maturing/aging
Fine and/or filter
Bottling
44
Q

For white and rosé wines, pressing grapes occurs ___ fermentation.

For red wines, pressing occurs ___ fermentation.

A

Pressing occurs before fermentation for white and rosé wines, after fermentation for reds.

45
Q

What is fining? How is it done?

A

Clarifying the wine and making sure it stays clear after it’s been bottled.

One way to clarify a wine is by cold stablization.

46
Q

What is cold stabilization?

A

When a wine’s temperature is brought down very low (25ºF / -4ºC) to encourage tartrates to crystalize and precipitate out of the wine. Tartrates can make a wine appear hazy.

47
Q

What is filtering? Why do we do it?

A

the wine is passed through filters whose pore sizes range from miniscule to large.

Filtering is done to remove sediment and yeasts so the wine doesn’t referment later.

48
Q

List some common packaging options available to winemakers today.

A

Glass bottles
Kegs
Cans
Tetra Pak©

49
Q

How are most wines enclosed these days?

A

Natural cork
Synthetic cork
Screw caps (aka Stelvin)
Glass t-tops / Vino-Lok©

50
Q

Define carbonic maceration.

A

Whole grapes and clusters of grapes are placed in tanks with CO2 pumped on top of the grapes, displacing all oxygen. This anerobic environment casues fermentation to start intracellularly (without yeast) by using enzymes already within the grapes, converting the grapes’ sugars into alcohol.

Berries at the bottom of the tank are crushed under the weight of all the other grapes above it.

51
Q

What are some of the distinctive flavors and aromas produced by carbonic maceration?

A

Bubble gum
Gum drop
Kirsch
Artificial banana

52
Q

What region is best known for carbonic maceration?

A

Beaujolais

CMS Certified Exam (45 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions