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Vinification Flashcards

1
Q

French term for Aging (in barrel)

A

Elevage

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2
Q

Elevage

A

Aging (in barrel)

Maturation period lasting several months to several years.

Important changes to color, clarity, flavor, oak integration, and mouthfeel occur during this time

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3
Q

French term for blending

A

Assemblage

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4
Q

Assemblage

A

Blending

Component wines that differ by variety, vineyard, or vineyard parcel, or by winemaking, are combined to create a blend

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5
Q

French term for bottling

A

Mise en bouteille

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6
Q

Mise en bouteille

A

Bottling

Final step of winemaking

Care must be taken to ensure that wine quality is preserved.

High-speed modern bottling lines are equipped with inert gas to reduce oxygen pickup

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7
Q

French term for Cap

A

Chapeau

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8
Q

Chapeau

A

Cap

Layer of grape skins forced to the top of the tank by CO2 during fermentation

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9
Q

Cap management

A

Any technique used to mix the tank and break up the cap to increase extraction and reduce temperature

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10
Q

French term for Carbonic maceration

A

Macération carbonique

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11
Q

Macération carbonique

A

Carbonic maceration

Intracellular fermentation by the grape’s own enzymes in the absence of oxygen.

Fermentation will proceed to a few degrees alcohol

Lends characteristic flavors and aromas to the wine

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12
Q

French term for Chaptalization

A

Chaptalisation

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13
Q

Chaptalization

A

Addition of sugar to must to increase the final percentage ABV.

Used when grapes do not achieve sufficient sugar ripeness

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14
Q

French term for cold-soak

A

Macération à froid

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15
Q

Cold-soak

A

Red grape must is held at low temperature (close to 0 C) prior to fermentation, typically for 2 to 10 days.

Believed by some to enhance color extraction

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16
Q

French term for Crushing

A

Foulage

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17
Q

Foulage

A

Crushing

Grapes are intentionally crushed, either with a crusher or incidentally through pumping the must, to aid with extraction and promote a quick fermentation

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18
Q

French term for Destemming

A

Egrappage, éraflage

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19
Q

Destemming

A

Grape berries are removed from the stem, generally using a Destemming machine

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20
Q

French term for Disgorgement

A

Dégorgement

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21
Q

Dégorgement

A

Disgorgement

Process to remove yeast collected in the neck of the bottle after second fermentation.

The neck is frozen, the cap is removed, and pressure inside the bottle expels the yeast

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22
Q

French term for dosage

A

Liqueur d’expédition

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23
Q

Dosage

A

Mixture of wine and sugar used to fill the bottle after disgorgement and adjust the sweetness

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24
Q

French term for Draining

A

Egouttage, écoulage

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25
Draining (winemaking)
Removing the wine from the fermentation tank, leaving skins and seeds behind. Often occurs just after primary fermentation
26
Extended maceration
Leaving the wine on its skins after primary fermentation is complete for a period of a few days to a few months, for better tannin integration
27
Filtering
Filtration is used to clarify wine or remove yeast and bacteria. Filtration to 0.4 microns is generally considered sterile. Filtration may be nominal or absolute
28
French term for Fining
Collage
29
Fining
The addition of a fining agent that selectively removes astringency, bitterness, proteins, or reductive aromas from the wine
30
Gyropalette
Equipment used for high-speed automated riddling
31
French term for Harvest
Vendange récolte
32
French term for heavy press wine
Vin de taille
33
Vin de taille
Heavy press wine In Champagne, refers to the next 500 liters extracted from 4,000kg of grapes, after the vin de cuvée, during pressing. Darker colored, more phenolic, and lower acidity than the vin de cuvée
34
French term for Inoculation
Leverage
35
Inoculation
Addition of the yeast culture to the must for a more predictable fermentation
36
French term for Lees
Lies
37
Lees
Sediment consisting of grape solids that settles out of the wine after fermentation
38
French term for Lees stirring
Bâtonnage
39
Bâtonnage
Lees stirring Mixing a barrel using a long wand to incorporate the lees This practice may lessen reductive aromas and improve mouthfeel
40
French term for light press wine
Vin de cuvée
41
Vin de cuvée
Light press wine In Champagne, refers to the first 2,050 liters extracted from 4,000 kg of grapes during pressing
42
Liqueur de tirage
Mixture of wine, yeast, and sugar added to the base wine to induce secondary fermentation
43
Malolactic (ML) fermentation
Malic acid is converted to lactic acid and carbon dioxide by lactic acid bacteria
44
French term for Micro-oxygenation
Micro-oxygénation, Microbullage
45
Micro-oxygenation
Used to add small amounts of oxygen to a wine to accelerate maturation
46
French term for MOG
Corps étrangers
47
MOG
Material other than grapes Typically used to describe leaves, sticks, etc. removed during sorting
48
French term for Must
Moût
49
Must
Refers to juice along with skins and seeds (in the case of red wine) at any stage of fermentation
50
Native/spontaneous fermentation
Fermentation that occurs without the intentional addition of commercial yeast
51
Oenococcus oeni
Species of lactic bacteria preferred to complete malolactic fermentation
52
French term for Pomace
Marc, gène
53
Pomace
Refers to the skins and seeds that remain after pressing
54
French term for Press wine
Presse Taille
55
Press wine
Wine that required higher pressure pressing to extract. Typically more phenolic, bitter, and astringent than free-run wine
56
French term for pressing
Pressurage
57
French term for primary fermentation
Fermentation alcoolique
58
Pressing
For whites or rosé, whole clusters of de stemmed fruit are pressed to remove the juice from the skins and seeds prior to fermentation. For reds, after draining, skins are pressed to remove any remaining wine
59
Primary fermentation
Conversion of sugar to alcohol and carbon dioxide by yeast. Heat is created
60
French term for pump over
Remontage
61
Remontage
Pump over Form of cap management in which liquid is pumped from the bottom of the tank over the top of the tank to mix the tank and wet the cap
62
French term for Punchdown
Pigéage
63
Pigéage
Punchdown Form of cap management in which a plunger or similar device is used to push down and break up the cap. May be done by hand or using a pneumatic device
64
French term for Rack and return
Délestage
65
Délestage
Rack and return Form of cap management in which the entire liquid portion is transferred from the fermentation tank to a holding tank and then returned
66
French term for Racking
Soutirage
67
Racking
Wine is decanted off the solids (lees), often using a pump to clarify the wine naturally
68
French term for Riddling
Remuage
69
Remuage
Riddling Process of collecting yeast in the neck of the bottle by slowly inverting the bottle from horizontal to upside-down and vertical (Sur pointe) as the yeast settles. May be done by hand or using a Gyropalette
70
French term for riddling rack
Pupitre
71
Pupitre
Riddling Rack Wooden a-frame rack with cradles for each bottle used for riddling. Bottles are slowly turned and inverted over a period of several weeks or months
72
Saccharomyces cerevisiae
Yeast species typically responsible for alcoholic fermentation
73
Saignée
Juice removed from a red fermentation to increase the skin-to-juice ratio. This juice may be used to make rosé. Also called bleeding off
74
French term for sampling
Echangtillage
75
Sampling
Wine is removed from tank or barrel for tasting or chemical analysis
76
French term for second fermentation
Praise de mousse
77
Second fermentation
After the liqueur de tirage is added to the base wine, a second fermentation takes place in bottle for traditional method sparkling wines. Increases the percent ABV and carbonates the wine
78
French term for settling
Débourbage
79
Débourbage
Settling During élevage, the wine is allowed to clarify naturally, as lees settle to the bottom of the barrel
80
Skin Contact
Standard for red wines and may be used for a short period on white wines to extract varietal flavors and aromas or phenolic compounds from the skins
81
Sorting
Sorting of clusters or berries may be done by hand or by machine, in the field or in the winery
82
French term for sparkling, carbonated
Mousseux, pétillant
83
French term for sulfuring
Ajoute du soufre
84
Sulfuring
Sulfur is typically added after primary or ML fermentation and throughout aging, to maintain free SO2 around 25 to 50 ppm
85
French term for Tank digout
Décuvage
86
Tank digout
After a tank has been drained, the remaining solids are transferred to the press
87
Tirage
Winemaking step where base wine is bottled with liqueur de tirage to induce secondary fermentation
88
French term for Topping
Ouillage
89
Topping (Ouillage)
Filling barrels to replace wine lost through evaporation during barrel aging. Typically done every two to four weeks
90
French term for vintage
Millésime, récolte
91
Vintage
Calendar year in which the grapes were harvested
92
Whole berry
Grapes are not crushed in order to promote a slower, cooler fermentation and carbonic maceration flavors and aromas
93
French term for whole-cluster fermentation
Grappe entière
94
Whole-cluster fermentation
Some percentage of intact grape clusters are placed in the fermentation vessel where they will undergo some carbonic maceration
95
French term for yeast starter
Pied de cuve
96
Yeast started
Yeast culture prepared from native yeasts and used for inoculation
97
Size of an American Oak Whiskey Barrel
USA - 190L
98
What are the different sizes of Barrique?
Bordeaux - 225L Spain - 225L Champagne - 205L Cognac - 300L
99
Size of a Bordeaux barrel (not the Barrique)
900L Rarely used today
100
Size and home of Bota Chica barrel
Jerez - 500L Commonly used for shipping (shipping butt)
101
Size and home of a Botti barrel
Italy - Large (typically 1,000 to 100,000L)
102
Size and home of a Butt barrel
Jerez - 600-650L
103
Size and home of Caratelli barrel
Italy (Vin Santo) - 50 - 225L
104
Size and Home of Demi-Muid barrel
Rhône Valley - 600L Southern
105
Size and home of Doppelohm barrel
Germany - 300L
106
Size and home of Feuillette barrel
Chablis - 132L Côte d’Or - 114L
107
Size and home of Firkin barrel
Cask Ale - 41L
108
Size and home of Foudre barrel
Alsace/Rhône Valley - Large (typ. 2,000 to 12,000L)
109
Size and Home of Fuder barrel
Germany - 1000L (Mosel)
110
Size and home of Gönc barrel
Tokaj - 136L
111
Size and home of Hogsheads barrel
Australia - 300L
112
Size and home of Pièce barrel
Armagnac - 400 to 420L Burgundy - 228L
113
Size and home of Pipe barrel
Port - 550 to 630L Madeira - 418L Marsala - 423L Port - 534.24 is commonly used for shipping Madeira/Marsala used for shipping
114
Size and home of Puncheon barrel
Australia - Various (typ. 450 to 500L)
115
Size and home of Quartaut barrel
Côte d’Or - 57L
116
Size and Home of Stück barrel
Germany - 1200L Rheingau
117
Size and home of Tino Barrel
Italy - Large conical fermentation vat (various)
118
Size and home of Tonneaux barrel
Italy - 550L (Can also be 700L) Bordeaux - 900L (Bordeaux is no longer used)

Advanced Sommelier (56 decks)

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