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Introductory Sommelier Exam CMS > Vinification > Flashcards

Vinification Flashcards

1
Q

what is vinification ?

A

the art of winemaking

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2
Q

when does vinification begin ?

A

once the grapes arrive at the winery

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3
Q

what are the 8 vinification factors

A
  1. pre fermentation factors
  2. fermentation
  3. types of winemaking
    3.1. white, rose and red wine
    3.2. sparkling wine
    3.3.sweet or fortified wine
  4. fermentation vessels
  5. aging and maturation
  6. important vinification terms :
    6.1 malolactic fermentation
    6.2. carbonic marceration
    6.3. lees contact
    6.4. must adjustment
  7. preparation for bottling
  8. packaging
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4
Q

what is fermentation ?

A

fermentation is a chemical reaction
sugar from ripe grape juice + yeast ( ambient or inoculated = alcohol, co2, flavors + aromas, heat

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5
Q

what are the pre fermentation factors ?

A
  1. sorting : to remove damaged fruit, branches, leaves, unwanted items , can be done cluster by cluster or by selecting single grapes from clusters
  2. de-stemming : winemakers can elect to destem or not, affecting flavor and style of the finished wine
  3. crushing : optimally a gentle process, too much force can release unwanted bitterness and tannins
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6
Q

name some fermentation vessel sizes + shapes

A
  1. large : 1000+ liters called a founder
  2. small : 225 liters called barrique
  3. egg shaped
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7
Q

name some fermentation vessel materials

A
  1. wood
  2. stainless steel
  3. concrete
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8
Q

name the winemaking steps for white wine

A

1.harvest red or white grapes
2. de-stem or whole cluster
3.crush
4. press juice/must from skins
. skin contact
5. fermentation
6. aging options
. none
. lees contact
. barrel ( type + size )
7. fine and or filter
8. bottle

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9
Q

name the winemaking steps for rose wine

A

1.harvest red grapes
2. de-stem or whole cluster
3.crush
4. press juice/must from skins
. skin contact limited
5. fermentation
6. aging options
. none
. barrel ( type + size )
7. fine and or filter
8. bottle

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10
Q

name the winemaking steps for red wine

A

1.harvest red grapes
2. de-stem or whole cluster
3.crush
4. skins and seeds macerated with must
5. fermentation
6. press juice/must from skins
7.. aging options
. none
. barrel ( type + size )
7. fine and or filter
8. bottle

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11
Q

what options does aging a wine after fermentation provide the winemaker

A

to alter the flavors and style in accordance with their objectives

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12
Q

what does barrel aging do ?

A
  1. evaporation : of excess water
  2. oxidation : causes color change in wine
    white wines darken from yellow to gold
    red wines tend to lighten in color
  3. textural changes : aging in oak softens the wine
  4. flavors change: these flavors are imparted from the barrel to the wine
  5. vanilla
  6. oak
  7. toast
  8. spice( cinnamon, clove, allspice
  9. coconut
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13
Q

what are other considerations regarding barrel aging ?

A
  1. how old is the barrel
    1.1 new oak imparts the most flavor to wine
    1.2 older or used oak becomes neutral in its 4th - 6th year of use, even though they do not impart the wood-based aromas or flavors they contribute oxidative flavors and textural effects to the wine
  2. financial considerations
    very expensive, cheaper alternatives : oak chips or planks can be used for inexpensive wines
  3. size of the barrel
    1. large barrel : will impart less flavor
    2. small barrel : will impart more flavor because higher percentage id liquid is in contact with the barrel
  4. types of oak : different types of oak impart unique flavors depending on origin and climate where oak trees were grown
  5. toast level
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14
Q

what flavors does American oak impart to the wine ?

A

often bold, more intense flavors of
1. vanilla
2. baking spices
3. dill
4. coconut

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15
Q

what flavors does French oak impart to the wine ?

A

often subtler aromas of
1. vanilla
2. toast
3. spice

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16
Q

what are some other types of oak ?

A

Slavonian ( from northeastern Croatia ), Hungarian

17
Q

what is malolactic fermentation ?

A

tart malic acid, which occurs naturally in grapes is converted to softer tasting lactic acid. Malo or ML is a process that occurs naturally in both red and white wines. No flavor is imparted to red wines. But Ml can impart a buttery or buttered popcorn flavors and a creamy texture to white wines.

18
Q

what is carbonic maceration 1 ?

A

1.Carbonic maceration is a winemaking technique that’s applied primarily to light- to medium-bodied red wines to make them fruitier and to soften their tannins.
2.In carbonic maceration, however, the initial fermentation is not caused by yeast, but instead occurs intracellularly, or from the inside out. This method involves filling a sealed vessel with carbon dioxide and then adding whole, intact bunches of grapes.
In this oxygen-free environment, the berries begin to ferment from the inside. They use the available CO2 to break down sugars and malic acid (one of the main acids in grapes) and produces alcohol along with a range of compounds that affect the wine’s final flavor.
At the same time, polyphenols, known to most as tannins and anthocyanins, make their way from the grapes’ skin to the pulp, which turn the white flesh to a pink color. Once the alcohol reaches 2%, the berries burst, releasing their juice naturally. A normal yeast fermentation will then finish the job.

19
Q

what is carbonic maceration 2 ?

A

tanks filled with whole berries are blanketed under co2 gas . grapes begin to ferment from the inside = intracellular fermentation . berries at the bottom of the tank are crushed and fermented normally . unique aromas and flavors are produced.

20
Q

with which region is what is carbonic maceration historically most closely associated ?

A

the Beaujolais region of Burgundy, France

21
Q

what means lees contact ?

A

it is a winemaking decision to leave white and sparkling wines in contact with the yeasts that produced the fermentation.
over time autolysis occurs : yeast cells die and release flavor components into the wine giving additional
1. richness
2.creaminess
3.texture

22
Q

what is lees ?

A

after fermentation the yeast cells expire and settle to the bottom of the tank or barrel. the accumulated material is known as lees

23
Q

where and why is lees contact practiced ?

A

in cool climate growing regions to derive more expressive aroma and flavors from grape varieties that are rather subtle

24
Q

what is Sur Lie aging ?

A

when the wine is left in contact with the lees for an extended period of time

25
Q

which aromas doe the decomposing yeast cells impart on the wine ?

A
  1. bread dough
  2. yeast
  3. toast
  4. subtle white flowers
  5. nuts ( blanched almonds, pine nuts, peanut shells
26
Q

what are the different must adjustments ?

A
  1. capitalization : the addition of sugar to increase the final alcohol content in the wine
  2. acidification : the addition of tartaric acid to increase the acidity of the must to achieve improved balance in the resulting wine
27
Q

what is must ?

A

unfermented grape juice

28
Q

why might one have to adjust the must ?

A

depending on the climate the must may require adjustment to create balance in the juice and consequently in the resulting wine

29
Q

what are the steps to prepare for bottling ?

A
  1. fining
    2.filtration
    3.packaging
    4.closures
  2. capsules and labels
30
Q

what is fining ?

A

utilized to clarify the wine for attractiveness. can be done by cold stabilization

31
Q

what is cold stabilization?

A

a process that causes tartrate crystals to predicate out of the wine at very low temperatures ( 25f / 3.9 c )

32
Q

what is filtration

A

the wine is passed through a series of filters to extract yeast and other microbes.
providing stability and assuring the wine does not referment.

33
Q

what are different types of packaging containers ?

A
  1. bottle
  2. tetra pack
  3. keg
  4. can
34
Q

what are different closure types ?

A
  1. cork and its many variations
  2. screw cap
  3. glass stopper or vino-lok

Introductory Sommelier Exam CMS (4 decks)

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