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Vinification Flashcards

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Introductory Sommelier Exam (CMS) 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
Q

Draining (winemaking)

A

Removing the wine from the fermentation tank, leaving skins and seeds behind. Often occurs just after primary fermentation

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26
Q

Extended maceration

A

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

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27
Q

Filtering

A

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

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28
Q

French term for Fining

A

Collage

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29
Q

Fining

A

The addition of a fining agent that selectively removes astringency, bitterness, proteins, or reductive aromas from the wine

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30
Q

Gyropalette

A

Equipment used for high-speed automated riddling

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31
Q

French term for Harvest

A

Vendange
récolte

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32
Q

French term for heavy press wine

A

Vin de taille

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33
Q

Vin de taille

A

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

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34
Q

French term for Inoculation

A

Leverage

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35
Q

Inoculation

A

Addition of the yeast culture to the must for a more predictable fermentation

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36
Q

French term for Lees

A

Lies

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37
Q

Lees

A

Sediment consisting of grape solids that settles out of the wine after fermentation

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38
Q

French term for Lees stirring

A

Bâtonnage

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39
Q

Bâtonnage

A

Lees stirring

Mixing a barrel using a long wand to incorporate the lees

This practice may lessen reductive aromas and improve mouthfeel

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40
Q

French term for light press wine

A

Vin de cuvée

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41
Q

Vin de cuvée

A

Light press wine

In Champagne, refers to the first 2,050 liters extracted from 4,000 kg of grapes during pressing

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42
Q

Liqueur de tirage

A

Mixture of wine, yeast, and sugar added to the base wine to induce secondary fermentation

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43
Q

Malolactic (ML) fermentation

A

Malic acid is converted to lactic acid and carbon dioxide by lactic acid bacteria

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44
Q

French term for Micro-oxygenation

A

Micro-oxygénation, Microbullage

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45
Q

Micro-oxygenation

A

Used to add small amounts of oxygen to a wine to accelerate maturation

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46
Q

French term for MOG

A

Corps étrangers

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47
Q

MOG

A

Material other than grapes

Typically used to describe leaves, sticks, etc. removed during sorting

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48
Q

French term for Must

A

Moût

49
Q

Must

A

Refers to juice along with skins and seeds (in the case of red wine) at any stage of fermentation

50
Q

Native/spontaneous fermentation

A

Fermentation that occurs without the intentional addition of commercial yeast

51
Q

Oenococcus oeni

A

Species of lactic bacteria preferred to complete malolactic fermentation

52
Q

French term for Pomace

A

Marc, gène

53
Q

Pomace

A

Refers to the skins and seeds that remain after pressing

54
Q

French term for Press wine

A

Presse
Taille

55
Q

Press wine

A

Wine that required higher pressure pressing to extract.

Typically more phenolic, bitter, and astringent than free-run wine

56
Q

French term for pressing

A

Pressurage

57
Q

French term for primary fermentation

A

Fermentation alcoolique

58
Q

Pressing

A

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
Q

Primary fermentation

A

Conversion of sugar to alcohol and carbon dioxide by yeast. Heat is created

60
Q

French term for pump over

A

Remontage

61
Q

Remontage

A

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
Q

French term for Punchdown

A

Pigéage

63
Q

Pigéage

A

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
Q

French term for Rack and return

A

Délestage

65
Q

Délestage

A

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
Q

French term for Racking

A

Soutirage

67
Q

Racking

A

Wine is decanted off the solids (lees), often using a pump to clarify the wine naturally

68
Q

French term for Riddling

A

Remuage

69
Q

Remuage

A

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
Q

French term for riddling rack

A

Pupitre

71
Q

Pupitre

A

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
Q

Saccharomyces cerevisiae

A

Yeast species typically responsible for alcoholic fermentation

73
Q

Saignée

A

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
Q

French term for sampling

A

Echangtillage

75
Q

Sampling

A

Wine is removed from tank or barrel for tasting or chemical analysis

76
Q

French term for second fermentation

A

Praise de mousse

77
Q

Second fermentation

A

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
Q

French term for settling

A

Débourbage

79
Q

Débourbage

A

Settling

During élevage, the wine is allowed to clarify naturally, as lees settle to the bottom of the barrel

80
Q

Skin Contact

A

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
Q

Sorting

A

Sorting of clusters or berries may be done by hand or by machine, in the field or in the winery

82
Q

French term for sparkling, carbonated

A

Mousseux, pétillant

83
Q

French term for sulfuring

A

Ajoute du soufre

84
Q

Sulfuring

A

Sulfur is typically added after primary or ML fermentation and throughout aging, to maintain free SO2 around 25 to 50 ppm

85
Q

French term for Tank digout

A

Décuvage

86
Q

Tank digout

A

After a tank has been drained, the remaining solids are transferred to the press

87
Q

Tirage

A

Winemaking step where base wine is bottled with liqueur de tirage to induce secondary fermentation

88
Q

French term for Topping

A

Ouillage

89
Q

Topping (Ouillage)

A

Filling barrels to replace wine lost through evaporation during barrel aging.

Typically done every two to four weeks

90
Q

French term for vintage

A

Millésime, récolte

91
Q

Vintage

A

Calendar year in which the grapes were harvested

92
Q

Whole berry

A

Grapes are not crushed in order to promote a slower, cooler fermentation and carbonic maceration flavors and aromas

93
Q

French term for whole-cluster fermentation

A

Grappe entière

94
Q

Whole-cluster fermentation

A

Some percentage of intact grape clusters are placed in the fermentation vessel where they will undergo some carbonic maceration

95
Q

French term for yeast starter

A

Pied de cuve

96
Q

Yeast started

A

Yeast culture prepared from native yeasts and used for inoculation

97
Q

Size of an American Oak Whiskey Barrel

A

USA - 190L

98
Q

What are the different sizes of Barrique?

A

Bordeaux - 225L
Spain - 225L
Champagne - 205L
Cognac - 300L

99
Q

Size of a Bordeaux barrel (not the Barrique)

A

900L

Rarely used today

100
Q

Size and home of Bota Chica barrel

A

Jerez - 500L

Commonly used for shipping (shipping butt)

101
Q

Size and home of a Botti barrel

A

Italy - Large (typically 1,000 to 100,000L)

102
Q

Size and home of a Butt barrel

A

Jerez - 600-650L

103
Q

Size and home of Caratelli barrel

A

Italy (Vin Santo) - 50 - 225L

104
Q

Size and Home of Demi-Muid barrel

A

Rhône Valley - 600L

Southern

105
Q

Size and home of Doppelohm barrel

A

Germany - 300L

106
Q

Size and home of Feuillette barrel

A

Chablis - 132L
Côte d’Or - 114L

107
Q

Size and home of Firkin barrel

A

Cask Ale - 41L

108
Q

Size and home of Foudre barrel

A

Alsace/Rhône Valley - Large (typ. 2,000 to 12,000L)

109
Q

Size and Home of Fuder barrel

A

Germany - 1000L
(Mosel)

110
Q

Size and home of Gönc barrel

A

Tokaj - 136L

111
Q

Size and home of Hogsheads barrel

A

Australia - 300L

112
Q

Size and home of Pièce barrel

A

Armagnac - 400 to 420L
Burgundy - 228L

113
Q

Size and home of Pipe barrel

A

Port - 550 to 630L
Madeira - 418L
Marsala - 423L

Port - 534.24 is commonly used for shipping
Madeira/Marsala used for shipping

114
Q

Size and home of Puncheon barrel

A

Australia - Various (typ. 450 to 500L)

115
Q

Size and home of Quartaut barrel

A

Côte d’Or - 57L

116
Q

Size and Home of Stück barrel

A

Germany - 1200L

Rheingau

117
Q

Size and home of Tino Barrel

A

Italy - Large conical fermentation vat (various)

118
Q

Size and home of Tonneaux barrel

A

Italy - 550L (Can also be 700L)
Bordeaux - 900L

(Bordeaux is no longer used)

Advanced Sommelier (56 decks)

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