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CMS - MS Theory > Vinification > Flashcards

Vinification Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Alliers, Nevers, Limousin, and Tronçais are types of what?

A

French oak

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2
Q

Why is SO2 generally added to fermenting must or juice beforehand?

A

To prevent oxidation and bacterial contamination and to ensure rapid fermentation.

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3
Q

What is acetaldehyde regarded as a sign of?

A

Oxidation

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4
Q

How is volatile acidity (ethyl acetate) created in wine? (Chemical reaction)

A

small amounts of acetaldehyde present naturally in finished wine is converted to acetic acid, which in turn reacts with alcohol to produce ethyl acetate

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5
Q

What happens when excessive volatile acidity in the wine has led to the wine becoming faulty?

A

excessive acetic acid has been produced by the activity of acetobacter, the group of bacteria responsible for turning wine to vinegar in the presence of oxygen.

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6
Q

What happens when the amount of nitrogen present in the fermenting must is deficient?

A

Because yeast require nitrogen to work, low levels of nitrogen in the must leads to the formation of hydrogen sulfide (H2S), a highly volatile compound reminiscent of rotten eggs.

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7
Q

What compounds are produced under reductive conditions in a fermenting must?

A

sulfides including H2S, mercaptans and other foul-smelling compounds

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8
Q

Below what temperature will most yeasts cease to act? Above what temperature will most die?

A

Below 50F most yeasts will cease to work

Above 105F yeasts will die.

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9
Q

If whole berries are used in the fermentation, what will occur? What grapes is this method commonly used on?

A

Will cause partial carbonic maceration.

Pinot Noir and Syrah are common grapes that are fermented in this manner

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10
Q

What does whole-cluster fermentation promote?

A

Better movement of juice and air through the cap.

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11
Q

What does cold soak aim to achieve? How is it promoted? How long does it typically last? Where was it pioneered and when? What is the most common grape to employ this technique on?

A

Aims to achieve the extraction of color and tannin prior to fermentation.

It is promoted by allowing must treated with SO2 to macerate under temperatures too cold for yeast to start fermenting, but not cold enough to prevent extraction of color and tannin.

Typically lasts for nearly a week before fermentation

Pioneered in Burgundy in the 1970s

Pinot Noir is the most common grape that this technique is used on.

5-10 degrees C or 40-50 degrees F

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12
Q

When does maceration occur-before, during, or after fermentation?

A

Can occur at each period.

Cold soak maceration (pre fermentation)
Normal maceration (during)
post-fermentation for tannic styles like Nebbiolo which can last up to a month following the end of fermentation.

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13
Q

What does soutirage refer to? What does it provide for the wine?

A

soutirage refers to the racking or movement of wine from one vessel to another, providing aeration and clarification as the wine is removed from its lees, or sediment.

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14
Q

What is collage?

A

Fining

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15
Q

What are 5 agents commonly used for collage (fining)?

A

bentonite
casein (a milk protein)
isinglass (material obtained from sturgeon bladders)
gelatin
egg white

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16
Q

What are the two most common species of French oak used?

A
  • Quercus robur
  • Quercus petraea
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17
Q

What is the main American oak species?

A

Quercus Alba

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18
Q

What are the terms for warming, shaping, and toasting oak staves respectively?

A

chauffage (warming)
cintrage (shaping)
bousinage (toasting)

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19
Q

What is Prep 500?

A

Description: Manure from a lactating cow placed inside a cowhorn and buried during winter.
Use: Stimulates soil microbial life and encourage root growth.
Application Method: Applied in spring and fall, preferably within half an hour of sunset, on recently worked soil.

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20
Q

What is Prep 501?

A

Description: Paste of silica (powdered quartz) and water placed inside a cowhorn and buried during summer.
Use: Encourages photosynthesis and ripening.
Application Method: Applied in late spring or early summer, preferably at sunrise and never on young vines. Must be applied after Prep 500.

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21
Q

What is Prep 508?

A

Description: Horsetail plant boiled into a tea.
Use: Fights fungal infections.
Application Method: Can be combined with fungicide and sprayed on the vine or fermented first and sprayed on the soil during the waxing moon. Must be applied after Preps 500 and 501.

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22
Q

Name 3 teinturier grapes

A
  • pontac
  • alicante bouchet
  • colorino
  • chambourcin
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23
Q

De-stemming and cold soaking were innovations introduced by which winemaker?

A

Henri Jayer

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24
Q

What is the temperature range for fermentation?

A

54 - 90 degrees F

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25
Q

What is the French term for rack and return?

A

Delestage

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26
Q

How does humidity (below 70%) effect maturation?

A
  • low humidity causes water to evaporate faster than alcohol
  • unfavorably concentrates wine
  • raises alcohol content
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27
Q

How long does post fermentation maceration last?

A

A few days to a few weeks

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28
Q

Describe the contact press method of tartrate stabilization

A
  • wine cooled to 32 degrees F
  • potassium bitartrate crystals added to speed precipitation
  • filtered after 1 - 2 hours
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29
Q

What are the main benefits of a cross flow filter?

A
  • handles large volumes
  • very effective
  • filters quickly
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30
Q

What is the purpose of fining?

A

removes unstable colloids to clarify and stabilize against haze and browning

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31
Q

Why is heat maceration useful against grey rot?

A

High temperatures denature laccase enzyme

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32
Q

What is the main use of diatomaceous earth?

A

filter thick and cloudy wines (ex: lees-y)

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33
Q

What is the most effective method of post fermentation clarification in high volume wineries?

A

Centrifugation

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34
Q

What is the French term for punch down?

A

Pigeage

35
Q

What is the French term for pump over?

A

Remontage

36
Q

How many average uses does a wood vessel get before becoming neutral?

A

4

37
Q

In what ways can a winemaker mitigate smoke taint?

A
  • must testing in lab
  • hand harvest
  • gentle while bunch pressing
  • lower fermentation temps
  • reduce maceration time
  • flash detente/ reverse osmosis
38
Q

Why would a bottle be sparged prior to bottling?

A

to reduce dissolved oxygen, which could speed up aging

39
Q

What is the purpose of bentonite clay?

A

binds with protein that causes haze

40
Q

How much SO2 is naturally occurring due to fermentation?

A

10 mg/L

41
Q

What are the pros and cons of fining with gelatin?

A

Pro
- removes bitterness
- removes astringency
- removes browning

Con
- easy to over strip
- can form a protein haze
- not vegan

42
Q

Why is European oak more expensive to produce than American oak?

A
  • grows more slowly
  • must be split into staves instead of sawn
43
Q

What is Mytik Diam?

A

pulverized conglomerate cork treated for TCA

44
Q

What are the pros and cons of fining with isinglass?

A

Pro
- very effective at brightening whites

Con
- can cause protein haze
- too much can cause fishy smell

45
Q

Amphora, quevri, and tinaja are what types of vessel?

A

earthenware

46
Q

Why would a wine with RS undergo sterile filtration?

A

sugar can start to re-ferment if not filtered out

47
Q

What is the risk of a dry cap?

A

allows bacteria to turn alcohol into acetic acid

48
Q

What times are considered the most effective for SO2 application?

A
  • during crush
  • end of MLF
49
Q

What form of SO2 is the most effective against oxidation?

A

molecular (free) SO2

50
Q

What countries are the 3 largest wine producers in the world?

A
  1. Italy
  2. France
  3. Spain
51
Q

Describe reverse osmosis

A
  • cross filtration removes permeate of alcohol and water
  • permeate is distilled to remove alcohol
  • watery permeate is blended back in
52
Q

Describe flash detente

A

de-stemmed grapes are rapidly heated to 185 - 194 degrees F then rapidly cooled under vacuum

53
Q

What is the purpose of fining with charcoal?

A

removes browning and off colors

54
Q

What are 3 commonly used woods other than oak?

A
  • chestnut
  • cherry
  • acacia
55
Q

How does lees maturation help stabilize wine?

A
  • stabilize whites against haze causing proteins
  • protect from oxygen, reducing need for SO2
56
Q

How can a winemaker reduce diacetyl characteristics of a wine?

A

delaying sulfur addition after MLF will allow lees to break down diacetyl

57
Q

What are the outcomes of MLF outside of flavor?

A
  • acid reduction
  • raise in pH
  • loss of color in red wine
  • microbial stability
58
Q

How does co-fermentation stabilize color in red wine?

A

white phenolic compounds bind to tannins to stabilize color

59
Q

How is acetaldehyde produced?

A

oxygenation or ethanol

60
Q

What is the EU max limit for SO2 in red wine?

A

160 mg/L

61
Q

What is the primary effect of fining with casein?

A

removes browning

62
Q

What are the chemical effects of autolysis?

A
  • binds with grape phenolics to reduce color and soften tannins
  • binds with wood tannins to reduce astringency
63
Q

Methyl Anthranilate is responsible for what aroma?

A

“Foxy” aromas of vitis labrusca

64
Q

In what year was INAO created?

A

1935

65
Q

What enzyme is employed to stop MLF by killing lactic acid bacteria?

A

lysozyme

66
Q

What is the purpose of a Ganimede tank?

A

CO2 is bubbled up through must to break cap as a quick method of high extraction

67
Q

How long does short maceration last in rose making?

A

A few hours to a few days

68
Q

How much sugar is in one degree brix?

A

1 gram sugar to 100 grams liquid

69
Q

What is the optimal temperature range for MLF?

A

64 - 72 degrees F

70
Q

What is the EU max limit for SO2 in white wine?

A

210 mg/L

71
Q

What is the size of a demi muid?

A

600L

72
Q

Intracellular fermentation results in what abv?

A

2%

73
Q

What component of American oak is responsible for coconut aromas?

A

Lactones

74
Q

What is the average time and temperature when cold soaking for red wine?

A

39 - 50 degrees F for 3-7 days

75
Q

What is the purpose of fining with egg white?

A

gently removes harsh tannin

76
Q

What is the cause of reductive elements produced by yeast under stress?

A

low nitrogen levels

77
Q

What is the volume of a barrique?

A

225 L

78
Q

What is the volume of a piece

A

228 L

79
Q

What is the volume of a gonc

A

136 L

80
Q

What is the name of the amphorae used in Puglia?

What volume does it hold?

A

Capasoni

220L

81
Q

Black Locust and Robina pseudoacacia are names for what kind of wood?

A

Acacia

82
Q

Botti are made from what kind of oak?

A

Slavonian

83
Q

What is the volume of an American Hogshead?

Where is this traditionally used?

A

300L

Barossa Valley for aging Shiraz

84
Q

What is the size of a Feuilette in Chablis vs the Côte d’Or?

A

Chablis (132L) Côte d’Or (114L)

CMS - MS Theory (70 decks)

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