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Viticulture / Vinification RGS CMS > Vinification > Flashcards

Vinification Flashcards

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1
Q

*What creates volatile acidity in wine?

A

Acetaldehyde converts to Acedic acid which the alcohol and creates volatile acidity.
Acetaldehyde - Aceidic Acid - Volatile Acidity.

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2
Q

*What causes Volatile Acidity to be a fault in wine?

A
  • excessive acetic acid has been produced by the acetobacter (bacteria responsible for turning wine to vinegar) in the presence of oxygen.
  • Yeasts require nitrogen to work, and low levels of nitrogen in the must leads to the formation of hydrogen sulfide (H2S), a highly volatile compound reminiscent of rotten eggs.
  • H2S levels may also be affected by the addition of SO2
  • access acetic acid and oxygen
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3
Q

In degrees, what temperature does Yeast live?

A

50°F to activate
113°F dies
(50F-113F)

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4
Q

*Give two examples of wild yeast?

A

Kloeckera

Candida genera

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5
Q

*What is Ambient Yeast?

A

naturally occurring in the winery not the vineyard

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6
Q

Name 2 méthodes for reducing (removing) alcohol form wine/

A

Spinning Cones

Reverse Osmosis

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7
Q

What are the stages of reverse osmosis?

A

Permeate - water / alcohol -distilled/added to retentate

Retentate - wines aromatic compounds

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8
Q

What is the difference between ‘Pigage’, ‘Remontage’ and ‘Delestage’?

A

Pigeage - punching down
Remontage - pumping over
Delestage - drain whole tank. Refill

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9
Q

What is the difference between Vin de Goutte and Vin de Presse?

A

Vin de Goutte - free run (high quality)

Vin de Presse - pressed wine at the end

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10
Q

What is Soutriage?

A

‘Racking’ movement of wine from its barrel, to a clean barrel.

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11
Q

Define collage.

A

‘Fining’ of a wine

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12
Q

What is debourbage?

A

(white wine making)

- stage where the juice settles

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13
Q

At what temperature do tartrate crystals precipitate out of the wine?

A

(during cold stabilization)

- around 25F degrees

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14
Q

To produce rose, blending is prohibited in the EU for what wines?

A

Wines below PGI level.

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15
Q

What is the difference between ‘Maceration’ and ‘Saignee’ in the production of Rose wine?

A
  • Maceration :
  • leaving juice in contact with skins to extract color.
  • Saignee :
  • intentional by product of red wine making.
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16
Q

Name 2 types of French oak trees.

A

French - Quercus robur / Quercus petraea
American - Quercus alba

(cork - Quercus Suber)

17
Q

Which oak traditionally gets slit VS sawn.

A

French Oak

18
Q

Which oak gets kiln dried?

A

American Oak

French - air dried

19
Q

What are the 3 stages of shaping a barrel?

A

CHAUFFAGE - Warming

CINTRAGE - Shaping

BOUSINAGE - Toasting

20
Q

*What is Buttage?

A

adding earth around the base of a newly grafted vine to protect it from cold temperatures.

21
Q

*What is the name of the traditional method of trodding grapes?

A

FOULAGE

22
Q

*What is Foulage?

A

Crushing of the grapes

Traditional grapes by foot

23
Q

*What is ‘hedging’?

A

Trimming excessive growth from the top of a canopy.

24
Q

What is al alternative to ‘Hedging’?

A

“PALISSAGE”
Hedging - trimming the excess at the top of a vine
Palissage - tucking them into the top row horizontally

25
Q

*What oak forest is closest to Lyon?

A

Allier

26
Q

*What oak forest os closest to Bordeaux?

A

Limousin

27
Q

*What oak forest is closest to Alsace?

A

Vosge

28
Q

*What Oka forest is closest to Champagne?

A

Fontainebleau

29
Q

*What oak forest(s) is located in Germany?

A

Palatinat

Ettelbruck

30
Q

*what is abscission?

A

dropping of fruit or leaves.

31
Q

*what causes Coloure?

A

metabolic reactions to weather conditions.
(aka shatter)
(cold/coudy/rain OR extreme heat spikes that are not normal)
( Grenache, Malbec, Merlot, and Muscat Ottonel)

32
Q

How can a winemaker avoid Volatile Acidity?

A
  1. avid oxidation - keep barrels topped up
  2. add sulphites after fermentation
  3. control temperature of fermentation
  4. sanitize. everything
33
Q

*What is NapStep?

A

-protectant against Brett

30g/hl - during rehydration

34
Q

*What is chitosan?

A

A fining agent (+)

exoskeleton / crustacean

35
Q

Name 2 fining agents. One (+) charged One (-) charged

A

Bentonite(-) - Volcanic clay formed from Volcanic ash - discovered in Wyoming - expands to 20X its side when hydrated

Chitosan(+) - the structural element of the exoskeletons of crustaceans

Egg Whites(+)
Gelatine(+) - animal protein
Isinglass(-) - collagen, extracted from the swim bladders of fish

Kieselsol(-) - silicon dioxide

Sparkalloid (+) - polysaccharides and diatomaceous earth (the fossilized skeletons of hard shelled algae)

Metatartaric Acid

Pectic enzyme/pectinase (enzyme)
PVPP (Poly-vinyl-poly-pyrrolidone) (no charge)

36
Q

What is Cintrage?

A

Step in barrel making

SHAPING

37
Q

What is Sessil Oak?

A

type of French oak. (Quercus petraea)

finer grain - French

Viticulture / Vinification RGS CMS (2 decks)

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