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CMS Introductory and Certified > Vinification > Flashcards

Vinification Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What is Triage

A

A process of hand sorting grapes on the table before crushing

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2
Q

What is maceration pelliculaire and what are its other terms

A

to increase the flavor of white wines, the grapes are held in contact with skins for 6-10 hours at a cool temperature

Other terms- pre fermentation maceration or cold soak

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3
Q

What is cuvaison

A

A stage at which using natural yeast or cultured yeast for fermentation of red wines is decided

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4
Q

What is marc

A

the pressed dry skins, pips, stems and stalks are known as Marc

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5
Q

How is brandy made from marc

A

marc is steeped in water, fermented again and distilled to produce brandy

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6
Q

What is an acetobacter

A

a wine spoiling mould that turns ethanol into acetic acid

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7
Q

At what temperature does Saccharomyces Cerevisiae operates

A

10-30 degree celcius

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8
Q

Is S. Cerevisiae aerobic or anaerobic

A

anaerobic

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9
Q

at what abv wild yeast and acetobacter get killed

A

4% abv

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10
Q

What does addition of sulphur dioxide do

A

it kills all yeasts, wine spoiling mould and prevent development of unwanted yeast

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11
Q

What is carbonic maceration

A

A technique where whole bunches are put in a fermenting vat and sealed in the absence of oxygen.

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12
Q

What are the effects of carbonic maceration in red wines

A

It produces red wines with low tannins and high in fruit flavors. The carbonic maceration wines will have pear-drop, bubblegum or banana aromas

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13
Q

Where is carbonic maceration mostly used

A

Beaujolais Nouveau and Touraine Primeur

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14
Q

What is the molecular composition of ethyl alcohol

A

C2H5OH

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15
Q

What is Malolactic fermentation

A

Conversion of Malic acid to Lactic acid is known as MLF

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16
Q

When does MLF take place

A

MLF takes place after alcoholic fermentation

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17
Q

What are the effects of MLF

A

It reduces overall acidity in a wine and the wine gets its buttery flavor
It will give wine a much softer and rounded character

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18
Q

What compound imparts buttery flavor in wine during MLF

A

Diacetyl

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19
Q

What will be the effects of MLF in the bottle

A

It will result wine being slightly sparkling and cause a small amount of sediment to form.
Sometimes it will force the cork out of the bottle

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20
Q

Where is MLF usually carried out in

A

Vats or Casks

21
Q

What is the process after MLF

A
  • Wines are raked to remove sediments and fined to clarify
  • most wines are put through cold stabilization and filtered before bottling
22
Q

What is Batonnage

A

Process of stirring lees with stick to increase flavor extraction.

23
Q

Which wine is Batonnage done wite

A

It is practiced with lighter flavored wines such as Muscadet

24
Q

Define Buttage

A

Stooping soil around the base of vine to protect roots from the frost

25
Q

What is Cryoextracrtion

A

Winemakers freeze grapes to -7 degree Celsius and press them.
Ice in the grapes stays frozen while high concentrated juice is pressed out.

26
Q

Where is cryoextraction usually carried out in

A

In countries and regions where it is impossible to make ice wine naturally due to the climate.

27
Q

What is Cuvaison

A

Maceration of grape skin in fermenting juice to extract color, tannins and other constituents from skins

28
Q

What is Debourbage

A

A process of allowing solids to settle out from the must prior to raking

29
Q

Define microclimate and mesoclimate

A

Microclimate refers to a small area around single or small group of vines or sometimes air above

Mesoclimate is the climate of a small area such as a vineyard or even a hillside

30
Q

Define Macroclimate

A

Climate of a wine district or region

31
Q

What is less made up of

A

dead yeasts, pieces of stalk, pips and other solids that fall to the bottom while wine production

32
Q

Define Lieu-dit

A

Smallest geographical unit within a vineyard that may bear a traditional name.

33
Q

In which wine labels does Lieu-dit appear

A

Alsace, German. Burgundy are the most common

34
Q

Lieu-dit must be stated in which label

A

Alsace Grand Cru

35
Q

What is Passerillage

A

A term for grapes that have been dried after picking

36
Q

What is Pigeage

A

Process of Punching down grape skin and to drown aerobic bacteria, keep the grape skins fresh to assist the cuvaison process for red wine production

37
Q

What is Remontage

A

A process of pumping fermenting grape juice over the cap (grape skins)

38
Q

What is Reverse Osmosis

A

A technique used to reduce alcohol content in wine

39
Q

What is Soutirage

A

Also known as raking, is a process to transfer wine from one container to another, leaving lees behind

40
Q

What is Sussreserve

A

Unfermented grape juice that is used to sweeten German wines

41
Q

What is Veraison

A

The beginning of ripening period where grape changes color and softens

42
Q

What is the other name for Albarino in Vinho Verde

A

Alvarinho

43
Q

What is the characteristic of Albarino grown in Rias Baixas

A

Light to medium, straw coloured, highly aromatic dry wine with ripe peach, apricot and lemon zest character, a mineral component and fresh acidity.

44
Q

What are the characteristics of Chardonnay from old world

A

It ranges from lemon , hazelnut, green apple, chalky minerality and high acidity from Chablis.
Lemon, apple, pear, melon skin, chalky, buttery butterscotch, oaky and acidic characteristic from Cote de Beaune.

44
Q

What are the characteristics of Chardonnay from old world

A

It ranges from lemon , hazelnut, green apple, chalky minerality and high acidity from Chablis.
Lemon, apple, pear, melon skin, chalky, buttery butterscotch, oaky and acidic characteristic from Cote de Beaune.

45
Q

In which soil type does chardonnay well

A

Soils rich in Calcium

46
Q

Name the regions where Chenin Blanc grows

A

It grows in middle Loire regions of Anjou and Touraine.
Vouvray, Saumur, Coteaux-du-Layon and Savennieres.

47
Q

What style of Chenin Blanc does Savennieres make

A

Still dry to medium sweet wine.

48
Q

What styles of wine does vouvray and saumur have

A

The wine can be dry, medium or sweet, still or sparkling and medium in alcohol content.

CMS Introductory and Certified (2 decks)

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