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Certified Sommelier > Vinification > Flashcards

Vinification Flashcards

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Introductory Sommelier Exam (CMS) flashcards Certified Sommelier Exam (CMS 2) flashcards
1
Q

What is sorting?

A

The process of removing MOGs (material other than grapes).

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2
Q

What is destemming?

A

Separating the stems from the berries in the clusters. This decision ultimately will impact the flavor and style of the finished wine.

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3
Q

During the crushing process, can the grapes be pressed with too much force?

A

Yes. Ideally, crushing is gentle as to avoid releasing unwanted bitterness and tannins from the grapes.

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4
Q

Describe how fermentation occurs.

A

Sugar + Yeast = Alcohol, CO2, Flavors & Aromas, and Heat

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5
Q

225L barrels are called what?

A

Barriques

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6
Q

What 3 materials are commonly used to create fermentation/aging vessels?

A

Wood
Concrete
Stainless-Steel

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7
Q

What are the 4 ways that wooden barrel aging affects winemaking?

A

Evaporation
Oxidation
Texture Changes (oak softens tannin)
Flavor Changes (oak imparts flavor)

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8
Q

What flavors does American oak impart into wine?

A

Often bold flavors of vanilla, baking spices, dill, and coconut

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9
Q

What flavors does French oak impart into wine?

A

Sublter aromas of vanilla, toast, and spice

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10
Q

What is a cooperage?

A

Where barrels are formed, assembled, and toasted

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11
Q

What is chaptalization?

A

The process of adding sugar to must to increase the alcohol

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12
Q

What is acidification?

A

The process of adding tartaric acid to increase the acidity of the must

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13
Q

Would you tend to see more chaptalization used in cool or warm climates?

A

Cool

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14
Q

Would you tend to see more acidification used in cool or warm climates?

A

Warm

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15
Q

What is must?

A

Unfermented grape juice

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16
Q

What are the two methods used to adjust grape must?

A

Chaptalization
Acidification

17
Q

True or False: Cold stabilization can be used for the fining process.

A

True. cold stabilization causes tartrate crystals to precipitate from the wine at very low temperatures.

18
Q

What is the benefit of the filtering process?

A

When the wine is passed through a series of filters, yeasts, and other microbes, are extracted. Providing stability and assuring that the wine does not re-ferment.

19
Q

What are the three types of closures used for most wine?

A

Cork
Stelvin (screwcap)
Glass stopper or Vino-Lok

20
Q

What is Malolactic Fermentation?

A

A naturally occurring process where tart malic acid is converted to softer-tasting lactic acid.

21
Q

What is Carbonic Maceration?

A

The winemaking process is where tanks are filled with whole berries and blanketed under CO2 gas. The grapes at the bottom are crushed and ferment normally. Grapes above begin to ferment from the inside (intracellular fermentation). The process ultimately creates unique aromas and flavors in the finished wine.

22
Q

How does lees contact affect the finished wine?

A

Lees release flavor components (bread dough, yeast, toast, subtle white flowers, nuts) and add richness, creaminess, and texture.

23
Q

What wine region is associated with carbonic maceration?

A

Beaujolais

24
Q

Is lees contact used more in warm climates or cool climates? Why?

A

Cool climates to derive more expressive aromas and flavors from the grape.

25
Q

What is autolysis?

A

When yeast cells die and release flavor components into the wine.

26
Q

What are the three methods used to make rosé?

A
  • Direct Press (controlled by maceration time)
  • Blending
  • Saignee (bleeding method)
27
Q

A 300L barrel is called a…

A

puncheon

28
Q

A 600L barrel is called a…

A

demi-muid

29
Q

What sizes of barrels are 1,000+ Liters?

A

Foudre and Botti

30
Q

What is battonage?

A

The process of stirring the lees

31
Q

Give 3 examples of fining agents

A

Egg Whites (albumin)
Milk (casein)
Fish swim bladder (isinglass)
Tendons and Muscles (gelatin)
PVPP (Polyvinylpolypyrrolidone)
Nylon

32
Q

What is racking/soutirage?

A

cellar operation that clarifies and aerates wine by transferring the wine from vessel to vessel.

33
Q

What is the difference between free and bound SO2 (sulfites)?

A

Bound SO2 does not protect the wine from oxidation and microbial spoilage

Free SO2 does protect the wine from oxidation and microbial spoilage

(The total SO2 allowed is controlled by law)

Certified Sommelier (22 decks)

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