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MS-Viti/Vini > Vinification > Flashcards

Vinification Flashcards

1
Q

NAME TWO SYSTEMS TO REMOVE TARTRATE CRYSTALS?

A
  1. Cold Stabilization
  2. Decanting
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2
Q

WHAT IS DÉBOURBAGE?

A

Débourage – Settling of the must, Used primarily in white winemaking

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3
Q

WHAT IS THE EFFECT OF DELESTAGE?

A

Delestage means the process of fermenting red wine with skins and seeds, and doing sub-heroic treatments to the fermenting mass to insure not only a complete fermentation, but to achieve a finished wine with good fruit, soft tannins and stable color.

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4
Q

WHAT IS THE EFFECT OF DIACETYL?

A

Diacetyl - A product of malolactic fermentation producing a butter or butterscotch aroma. At low concentrations it may be perceived as nutty or toasty

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5
Q

WHAT IS ÉGRAPPOIR?

A

Égrappoir – Destemmer

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6
Q

WHAT IS MÉTAYAGE?

A

Métayage– The cultivation of land for a proprietor by one who receives a proportion of the produce. This is a kind of sharecropping mainly done in Burgundy. This system of of land rental is where rent is paid to landlord in agreed proportion of grapes and not cash.

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7
Q

WHAT IS MÉTAYEUR?

A

Métayeur– A sharecropper

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8
Q

WHAT IS FERMAGE?

A

Fermage– A system of rental where the tentant farms the land in return for an annual agreed barells of the vineyards wine.

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9
Q

WHAT IS ÉFFEUILLAGE?

A

Éffeuillage– Leaf Removal

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10
Q

WHAT IS SÉLECTION MASSALE?

A

Sélection Massale–Traditional process of Burgundy enables the grower to select budwood for replanting from a number of vines throughout the vineyard, rather than a single clone.
The grower is attempting to reinforce positive traits and eliminate negative traits thrugh appropiate selection.

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11
Q

WHAT IS SÉLECTION CLONALE?

A

Sélection Clonale- Use of selected clones by the vigneron as opposed to Sélection Massale and to the process of developing clones for commercial use.

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12
Q

WHAT IS REPIQUAGE?

A

Repiquage– Process in replacing individual vines that become too old vs. rather then grubbing up the whole parcel.

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13
Q

WHAT IS VENDAGE VERT?

A

Vendage Vert– Green Harvest

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14
Q

WHAT IS CUVAISON?

A

Cuvaison – Fermentation on the skins to extract color and tannin.

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15
Q

WHAT IS MACÉRATION CARBONIQUE?

A

Macération carbonique - Red wine making process which transforms a small amount of sugar to ethanol, without the intervention of yeasts, and without crushing the grapes creating a intracellular fermentation. Carbonic Maceration must also include a standard fermentation as the berries cannot produce more then a couple of degrees of alcohol and the sugars are never fully fermented dry.

Found in:
Gaillac Rouge Premier
Beaujolais Nouveau
Rhone Valley
Loire Valley
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16
Q

WHAT ARE THE PROPER STAGES OF BARREL PRODUCTION IN ORDER?

A

Chauffage
Cintrage
Bousinage

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17
Q

WHAT IS CHAUFFAGE?

A

Chauffage – Heating of wooden staves in the production of barrels.

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18
Q

WHAT IS CINTRAGE?

A

Cintrage – The bending of wooden staves in the production of barrels.

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19
Q

WHAT IS BOUSINAGE?

A

Bousinage – The process of toasting of Oak Barrels. This is the degree of toast that is applied to the inner part of a barrel.

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20
Q

WHAT IS MÉTHODE ANCESTRALE/ MÉTHODE RURALE/ MÉTHODE ARTISANALE?

A

Méthode Ancestrale - Sometimes called méthode rurale or méthode artisanale, very traditional sparkling wine-making method used chiefly in Limoux, resulting in a medium sweet wine with sometimes sediment.

Involves no second fermentation, the wine being bottled before the first alcoholic fermentation is finished.

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21
Q

WHAT IS MÉTHODE DIOISE ANCESTRALE?

A

Méthod dioise ancestrale - Secondary fermentation is set off because some of the must is bottled with the wine.

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22
Q

WHAT IS PASSERILLAGE? GIVE AN EXAMPLE

ASKED THREE TIMES SINCE 2007

A

Passerillage - Grapes that dry, or raisin, on the vine. Vin de Paille of Hermitage and Jura is an example.

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23
Q

WHAT IS PASSITO?

A

Passito - Italian term for dried grape wine. Passerillage in French.

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24
Q

WHAT IS PIGEAGE?

A

Pieage – Punching down the cap

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25
Q

WHAT IS REMONTAGE?

A

Remontage – Pumping over

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26
Q

WHAT IS BRETTANOMYCES? WHAT IS THE CAUSE? WHAT FLAVOR DOES IT IMPART TO WINE?

A

Brettanomyces is a non-spore forming genus of yeast in the family sachromyces and is often colloquially referred to as “Brett. Many wines even rely on Brettanomyces to give their distinctive character such as in Chateau Musar and Chateau de Beaucastel.

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27
Q

WHAT ARE TERPENES?

A

Terpenes: Found in most grape varieties, it is the higher concentration of these compounds found in varieties such as Gewürztraminer, Muscat, Riesling and various German crosses that makes them so aromatic with linalool.

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28
Q

WHAT IS ROTUNDE?

A

Rotundone: The aromatic compound that produces the black pepper smell in red wine. Found in Syrah and Gruner Veltliner.

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29
Q

WHAT ARE PYRAZINES?

A

Methoxypyrazines: Grassy profile with green pea and asparagus. Found in Sauvignon Blanc, Gruner, Cabernet Sauvignon and Cabernet Franc

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30
Q

WHAT IS ACETIC ACID?

A

Acetic Acid: Also known as Volatal Acid, This smells of vinegar evident in Italian wines and Rioja. It is a by-product of fermentation or spoilage of the finished wine.

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31
Q

WHAT IS THE COMPOUND THAT PRODUCES NAIL POLISH REMOVER OR VARNISH SMELL?

A

Ethyl Acetate: In excess, it will have hints of nail polish remover or varnish. Ethyl acetate is the by product of acetic acid reacting with alcohol.

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32
Q

WHAT ARE MERCAPTANS?

A

Mercaptans: Generally perceived as foul-smelling compounds, found in Pinotage. Smell of onion, rubber and skunk.

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33
Q

WHAT IS THE COMPOND THAT PRODUCES BARNYARD SMELL?

A

Ethyl-4-phenol: Barnyard & horse stable

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34
Q

WHAT IS THE COMPOUND THAT PRODUCES BACON AND SMOKY SPICE?

A

Ethyl-4-guaiacol: Bacon, spice, cloves, smoky

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35
Q

WHAT IS THE COMPUND THAT PRODUCES CHEESE RIND AND SWEATY SADDLE?

A

Isoveric Acid: Sweaty saddle, cheese, rancidity

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36
Q

WHAT IS THE COMPOUND THAT PRODUCES BAND-AID SMELL?

A

Vinyl-4-phenol: Band-Aid (sticking plaster)

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37
Q

WHAT IS THE MAILLARD REACTION COMMONLY ASSOCIATED WITH?

A

Maillard Reaction: Commonly associated with part of the raisining effect that darkens dried fruit.

MR is now recognised as being responsible for many of the most complex aromas that develop after disgorgement. It involves a reaction between the sugar from the dosage and the amino acids created (and modified) during autolysis.

38
Q

WHAT IS SOUTIRAGE?

A

Soutirage – Racking

39
Q

WHAT IS TRIAGE?

A

Triage – Sorting of grapes.

40
Q

WHAT ARE THE TYPES OF ALCOHOL FOUND IN WINE?

A

3 types of alcohol found in wine:

Ethyl
Glycerol
Methyl

41
Q

WHAT IS THE BOILING POINT FOR ETHANOL?

A

Ethyl alcohol - Boiling Point is 78.4°C/173°F

42
Q

WHAT IS ASSEMBLAGE?

A

Assemblage – blending

43
Q

MASTERS QUESTION – WHAT IS BATONNAGE?

A

Batonnage – The process of stirring lees with a stick or paddle to increase flavor. Done usually with wines that are barrel fermented.

44
Q

WHAT IS GRAPE SUGAR?

A

Grape sugar is gluclose.

45
Q

WHAT IS THE RUSSIAN CONTINOUS METHOD?

A

Russian Continous Method- Used for the production of sparkling wine.

Auto Clave system runs through the 1st portion hits the yeast and gets autolysis.

Made in Odessa and Crimea regions of Russia.

46
Q

NAME 2 WINES WHERE CARBONIC MACERATION IS USED IN FRANCE?

A

Used in production of:

Gaillace Rouge Premier

Beaujolais Nouveau

Rhone and Loire Valleys in France

47
Q

WHAT IS COLLAGE?

A

Fining

48
Q

MASTERS QUESTION – WHAT IS ISINGLASS?

A

Isinglass- Sturgeon Bladder used for fining a wine.

49
Q

WHAT IS BUTTAGE?

A

Buttage- Used in cool climates, this is where mounds of dirt are placed over the vine to protect it after harvest.

50
Q

WHAT IS BRASSAGE?

A

A method of injecting gas into a vat to force pumpover (much like a autovinificator in Portugal)

51
Q

WHAT IS ANOTHER NAME FOR PHYLLOXERA? List 2

A

Vistarox
Dactylasphaera
Vitifoliae

52
Q

WHAT IS FLETURI?

A

Similar to Passilerage and used in French Speaking Switzerland

53
Q

WHAT IS ENTRIAGE?

A

Entriage- In Champagne this term referes to the time the wine spends on the lees.

54
Q

NAME 3 REASONS FOR USING REVERSE OSMOSIS IN WINE PRODUCTION?

A

taint removal such as:
- acetic acid
- smoke taint
- brettanomyces taint
- alcohol removal

Reverse osmosis is used globally throughout the wine industry for many practices including wine and juice concentration, taint removal.

55
Q

WHAT WINEMAKING PROCESS IS WINE DIVIDED INTO PERMEATE AND RETENTATE CONDITIONS?

A

Reverse Osmosis.

Permeate- This contains water and ethanol that is distilled to a proper level before being recombined with the retentive.

Retentate- The wines aromatic compounds at a lower percentage of alcohol.

56
Q

WHAT IS SAIGNÉE?

A

A term meaning ‘bleed’. A winemaking technique, which results in, a rosé made by bleeding a certain amount of free-run juice from just-crushed dark skinned grapes.

57
Q

WHAT IS MACÉRATION PELLICULAIRE?

A

Macération Pellliculaire – 24 – 48 hour cold soak. This is a pre-fermentation maceration technique that relies on substantial SO2 additions and a cold temperature that was developed in Burgundy in the 1970’s.

58
Q

WHAT IS VIN DE GOUTTE?

A

Vin de goutte – free run wine.

59
Q

WHAT IS VIN DE PRESSE?

A

Vin de presse – Skins and remaining material left over after free run juice is removed. This is pressed for its juice.

60
Q

WHAT IS FLASH EXTRACTION?

A

It involves the rapid heating of grapes to temps as high as 180° for 2-5 minutes, followed by instanteous cooling in a vacuum chamber. This is used to cope with vegetal flavors.

61
Q

NAME 3 CONDITIONS NECESSARY FOR MALOLATIC FERMENTATION?

A
  1. Heat above 57 F
  2. Yeast
  3. Additional SO2 needed
  4. PH levels above 3.3
62
Q

FRUIT IS NOT ALLOWED TO BE USED FROM VINES THAT ARE OF WHAT AGE?

A

Under 3 years of age.

63
Q

MASTERS QUESTION- WHEN ARE GRAPES SUITABLE FOR HARVEST?

A

By 3 years of age

64
Q

WHAT AGE ARE VINES CONSIDERED MATURE?

A

By the 6th year of age

65
Q

AFTER WHAT AGE ARE VINEYARDS ON THE DECLINE?

A

After 20 years of age

66
Q

AFTER WHAT AGE ARE VINEYARDS UNECONOMICAL TO MAINTAIN?

A

After 50 years

67
Q

WHAT SMELL DOES HYDROGEN SULFIDE ADD TO WINES?

A

Rotten Egg Smell

68
Q

WHAT IS THE DIFFERENCE BETWEEN SULFIDES AND SULFITES?

A

Sulfites- Refers to Sulfur dioxide

Sulfides- Includes Hydrogen Sulfides and other foul smelling compounds and mercaptans.

69
Q

WHAT TEMPERATURE MUST FERMENTATION TAKE PLACE BETWEEN?

A

Above 50 degrees and below 113 degrees

70
Q

MASTERS QUESTION- WHAT ARE THE BENEFITS OF HOT FERMENTATION FOR RED WINES?

A
  1. Increased extraction of color
  2. Increased tannin
  3. Increased flavor compounds
71
Q

DESCRIBE BARREL FERMENTATION?

A

This type of fermentation lacks temperature control but the small size prevents the temperature from rising too high. wines fermented this way go through lees contact and batonnage.

72
Q

WHAT DOES CHAPTALIZATION DO?

A

It is the addition of sugar to the must to increase the final alcohol and glycerin content of the wine. Done usually in milder climates.

73
Q

NAME 2 TECHNIQUES USED TO ADJUST ALCOHOL?

A

Usually done in warm climates due to excessive ripening, producers will use: Spinning cones or reverse osmosis to adjust alcohol.

74
Q

WHEN WAS DE-ALCOHOLIZATION LEGALIZED IN THE EU?

A

In 2009 and the alcohol may not be adjusted by more than 2%.

75
Q

MASTERS QUESTION- WHAT TECHNIQUES MAY WINEMAKERS IN WARM AREAS DO TO ADJUST FINISHED WINES?

A

Acidify- Adding Tartaric Acid or Malic Acid to a finished wine.

De-Alcoholozation- Reverse Osmosis or the use of Spinning Cones

76
Q

HOW IS MALOLACTIC FERMENTATION CREATED?

A

It may be initiated by inoculation or may occur naturally.
It is the converse of malic acid acid into softer lactic acids and carbon dioxide.

It may be prevented or shortened by removing the organisms responsible.

77
Q

WHAT IS THE BY-PRODUCT OF ML?

A

Diacetyl, the compound responsible for buttery aromas.

78
Q

WHAT ARE MOG’S?

A

Material Other than Grapes.

Initially sorted out on the vibrating table or belt.

79
Q

WHAT IS THE RED WINE MAKING PROCESS? (14)

A
  1. Triage
  2. Crushing Grapes
  3. Maceration Pelicurae (Cold Soak)
  4. Fermentation & Maceration
  5. Pigeage, Remontage or Delestage
  6. Vin de Goutte drawn off
  7. Bladder Press or Basket Press used Vin de Presse
  8. Elevage
  9. Soutriage (Racking)
  10. ML Fermentation takes place
  11. SO2 added and wine is matured
  12. Final Racking
  13. Collage (Fining or Filtration)
  14. Bottling
80
Q

NAME 2 WAYS OF CHAPEAU MANAGEMENT OF THE POMACE?

A
  1. Pigeage
  2. Remontage
  3. Delestage
81
Q

WHEN IS VIN DE PRESS AND VIN DE GOUTTE REMOVED?

A

After fermentation and after any post fermentation maceration. Vin de goutte is drawn off and Vin de press is drawn off by a bladder press (Circular Pressure) or basket press (Vertical Pressure)

82
Q

NAME AGENTS USED FOR COLLAGE?

A
  1. Bentonite- Only allowed for Vegan/Vegetarians
  2. Casein
  3. Isinglass (Sturgeon Bladder)
  4. Gelatin
  5. Egg Whites
83
Q

EXPLAIN THE FILTRATION TECHNIQUE?

A

This is a more invasive and expensive technique. that is accomplished through the use of pads or a membrane with microscopic openings in which the wine is ran through and filtered.

84
Q

WHAT PROCESS TAKES PLACE AFTER WHITE WINE FERMENTATION AND WHY?

WHAT TEMPERATURE DOES THIS OCCUR AT?

A

Cold Stabilization at 25 degrees F. This is to clarify the wines

85
Q

ARE OFF-DRY AND SWEET WINES FILTERED?

A

Yes, as unexpected sugar can lead to unexpected re-fermentation

86
Q

HOW LONG ARE WHITE WINES BOTTLED AFTER HOW MUCH TIME IN BARREL?

A

White Wines may spend from 9 months to 18 months in oak and are then bottled.

87
Q

NAME THE 3 TYPES OF ROSE PRODUCTION?

A
  1. BLENDING
  2. LIMITED SKIN CONTACT
  3. SAIGNEE- bleeding off juice from a maceration of red wine producing a rose as a by-product
  4. DIRECT PRESSING OF WHOLE RED GRAPES
88
Q

WHAT LEVEL OF WINES IS BLENDING FOR A ROSE PROHIBITED?

A

For PGI wines blending is not allowed

89
Q

WHAT IS MICROBULLAGE?

A

Micro-Oxygenation
an aeration technique in which small amounts of oxygen are allowed to enter a stainless steel tank during fermentation or maturation of the wine.

90
Q

IN REGARDS TO SMOKE TAINT, HOW ARE THE FOLLOWING AFFECTED:

  • WHEN IS SMOKE TAINT COMPOUNDS RELEASED INTO WINE?
  • WHEN ARE GRAPES AFFECTED
  • WHAT STYLE OF WINE IS MORE AFFECTED (SP/ WH/ RSE/ RD/ SWT)
A
  • SMOKE TAINT COMPOUNDS RELEASED - after fermentation
  • WHEN ARE GRAPES AFFECTED- during veraison
  • WHAT STYLE OF WINE IS MORE AFFECTED- red wines

MS-Viti/Vini (6 decks)

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