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Master Somm 2023 > Vinification > Flashcards

Vinification Flashcards

1
Q

What flavours does intracellular fermentation add to a wine (ICF)

A

forms volatile esters = ethyl cinnamate (raspberry/strawberry notes) and eugenol (spice - white pepper)

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2
Q

What is a feuillette and where is it used?

A

A 132l Barrel used in Chablis

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3
Q

How is the the Barrel of 132l called in Chablis?

A

Feuillette

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4
Q

What is grès?

A

Amphorae glace earthenware called Grès

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5
Q

What is dodinage?

A

Battonage in redwines, even though its not used very often.
to nourish the wine, fills out mid palette

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6
Q

What is THD?

A

Tetra-hydro-pyridine - molecule causing mousiness in wine

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7
Q

What is Azote?

A

French term for Nitrogen

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8
Q

What does 3MH mean in Sauvignon?

A

volatile thiol = 3-mercapto-hexanol (3MH) detected as Gooseberry & Passionfruit in NZ Sauvignon

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9
Q

What grape are these wines dominated by?
Villa Maria’s Ngakirikiri, Destiny Bay’s Magna Praemia, and Stonyridge’s Larose.

A

High End Cabernet Sauvignon

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10
Q

Name the regions of the North Island NZ north to south.

A

Northland
Auckland
Waikato / Bay of Plenty
Gisborne
Hawkes Bay
Wairarapa

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11
Q

Name the regions of the South Island NZ North to South

A

Nelson
Marlborough
North Canterbury
Waitaki Valley / North Otago
Central Otago

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12
Q

Which is the smallest region in NZ as per hectar

A

Waikato / Bay of Plenty

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13
Q

Name the NZ Regions smallest to largest hectarage.

A

Waikato / Bay of Plenty 12ha
Waitaki Valley 59ha
Northland 71ha
Auckland 319ha
Wairarapa 1039

Nelson 1102ha
Gisborne 1191ha
North Canterbury 1369ha
Central Otago 1930ha
Hawkes bay 5034ha
Marlborough 27808ha

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14
Q

What is Geosmin exactly?

A

Microbial fault
smells earthy and musty
produced by penicillium expansum

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15
Q

What acid represents Volatile acidity?

A

Acetic Acid

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16
Q

What does “Ramato” mean on a bottle of wine?

A

Skin contact Pinot Grigio in Friuli

17
Q

What is a Rachis?

A

The axes/stem that is holding the cluster of berries of a grape bunch

18
Q

Who discovered that yeast is responsible for fermentation to take place and when?

A

Louis Pasteur 1857

19
Q

When was the Malolactic Bacteria discovered?

A

1950s by Emile Peynaud, Brad Webb and Portoguese at similar times

20
Q

Name vitis used for winemaking other than Vinifera

A

Rupestris
Riparia
Berlandieri
Labrusca - NY State
Aestivalis - NY State
Muscadinia rotundifolia
Amurensis - China

21
Q

How many grape varieties are in the world, a rough figure and how many are in commercial use?

A

10000

approx 1400 used commercially

22
Q

What are the 2 sugar types found in grapes?

A

Glucose and Fructose
plus unfermentable sugars

23
Q

Why do yeasts struggle to ferment high sugar grapes ie Eiswein grapes

A

Yeasts easy digest Glucose
they struggle to digest Fructose, which is a higher proportion in late harvested grapes and botrytised grapes

24
Q

What is used to measure sugar in a winery?

A

hydrometer or
densiometer
because density depends on temperature

25
Q

What is used to measure sugar in the vineyard?

A

refractometer

26
Q

What is the official EU ratio for measuring sugar to gain 1% Alcohol?

A

16.83g/L Sugar in a grape

27
Q

Where derive the following 2 type of tannins from?
hydrolysable tannins
condensed tannins

A

hydrolysable tannins = from oak
condensed tannins = from grapes

28
Q

What are Catechins ?

A

a constituent of tannin = small polyphenols extracted from skin, seeds & stems = responsible for bitterness

29
Q

Soutirage

A

Racking

30
Q

What does Reverse Osmoses adjust?

A

Concentration of wines
&
removal of Alcohol

31
Q

egrappage

A

destemming

32
Q

What is Debourbage?

A

Settling out solids in French

33
Q

What is sparging?

A

Significant amounts of oxygen can dissolve in wine both during the fermentation and aging stages of production. A key method of removing the dissolved oxygen is by sparging the wine with nitrogen gas, argon, or carbon dioxide. When bubbled through wine, these gases will help release the dissolved oxygen and preserve its quality.

34
Q

What is desfangado?

A

Racking system (Jerez)

35
Q

What and where is the term mosto de yema used?

A

in Sherry production the must is called mosto de yema which is divided into 3 parts:
primera yema
segunda yema
mosto prensa

Master Somm 2023 (46 decks)

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