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CMS > Vinification > Flashcards

Vinification Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What is Passerilage

A

refers to grapes that are shrivelled by strong winds or grapes dried after picking

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2
Q

Triage

A

Sorting grapes on a table, selecting only sound grapes for the crush

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3
Q

What is cold soaking

A

Leave grapes in contact with their skins at a cool temperature for 6 - 10 hours or longer at 3 - 5’C

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4
Q

What is the purpose of cold soaking

A
  • to extract aromatic complexity without extracting too much tannin / color
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5
Q

What kind of characteristics do you expect from cold soaking

A

Floral and fruity characters

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6
Q

What is Cold soaking in French

A

Macération Pelliculaire

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7
Q

What is Alcoholic fermentation in French

A

Fermentation alcoolique

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8
Q

In which temperature is the alcoholic fermentation carried

A

Usually 10 - 19’C

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9
Q

Until at which ABV can the Saccharomyces Cerevisiae survive

A

16 - 18’C

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10
Q

Which chemical compound is responsible for buttery character

A

Diacetyl

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11
Q

What is Malolactic fermentation

A

conversion of malic acid into lactic acid plus a little carbon dioxide, reducing overall acidity and giving soft and rounded character on the palate in wine

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12
Q

What is Sulfuring the wine

A

Sulfur dioxide takes up any oxygen in the must and forms a film over the top, preventing any oxygen from getting through

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13
Q

What is Cuvaison

A

Leaving the juice in contact with the grapes skins and pips during fermentation

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14
Q

What are the reasons of doing fermentation in cold temperature

A

to keep delicate aromas

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15
Q

What is pump over in french

A

Remontage

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16
Q

What is punch down in french

A

Pigéage

17
Q

What is free run wine in french

A

Vin de goutte

18
Q

What is pressed wine in french

A

Vin de presse

19
Q

What is Marc

A

The resulting of pressed dry skins and pips plus the stems and stalks

20
Q

Where is the marc used to. Name 2

A
  • fertilizer
  • grape brandy
21
Q

What are the examples of Pomace brandy from different countries

A
  • Marc in France
  • Grappa in Italy
  • Bagaço in Portugal
  • Orujo in Spain
22
Q

What are the examples of Marc in France

A
  • Marc de Bourgogne
  • Marc de Jura
  • Marc d’Alace
23
Q

What is Carbonic maceration in French

A

Macération carbonique

24
Q

What are the porpose of doing carbonic maceration

A

to produce wine low in tannin, high in fruity flavors

25
Q

What are the conditions needed to do carbonic maceration

A
  • unaerobic environment (No oxygen)
  • Whole bunch
  • Filled with Carbon dioxide
26
Q

Explain what happens during carbonic maceration

A

The grapes release enzymes which cause intracellular fermentation to begin inside the intact berries.
The grape skins burst when the juice inside reaches about 2% alcohol.
Then the juice are seperated from the skins and the stems, added with yeast and begin the fermentation

27
Q

What is Débourbage

A

Settling of the freshly pressed grape juice, during which any fragments of skin, pips and other sediments settles at the bottom of the vat

28
Q

What is microbullage

A

microoxygenation ; introducing oxygen deliberately into the must or wine

29
Q

What are the purposes of doing microbullage

A
  • It builds a healthy yeast population
  • It helps to avoid a stuck fermentation
  • It allows wine to keep all the fruity aromas without hardening the tannins
30
Q

What is bâtonnage

A

Lees stirring.

31
Q

What is Soutirage

A

Racking. transfer of wine from one container to another, leaving the lees behind

32
Q

What is Maturation / aging in French

A

Elevage

33
Q

Name 3 Oak tree varieties and each of it’s type

A
  1. Quercus alba : American
  2. Quercus Petraea : French / European
  3. Quercus Robur : Fench / European
34
Q

What are the differences between American oak and French oak

A
  • American oak has tighter grains while French oak has looser grains
  • American oak has more lactones
  • French oak has more tannins
35
Q

What are the fining & filtering agent for the wine

A
  • Egg white
  • Gelatin
  • Bentonite (Vegan)
  • Charcoal (Vegan)
  • Icinglass (from fish)
  • Casein (from milk)
36
Q

What is the fungus related wine fault

A

TCA (2.4.6 Trichloroanisol)

37
Q
A

CMS (19 decks)

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