Vinification of still wines review Flashcards
what are the four main categories of wines
still
sparkling
fortified
flavored
what is enology
knowledge and study of wine
what is a generic wine
labeled for the geographic area in which they are grown or in a the style of a wine from that region
what is a proprietary wine
a proprietary wine is one that is uniquely named by a particular winery and cannot be duplicated
what is a varietal wine
a varietal wine is one hat is labeled with name of the dominant variety
define must
must is the juice mixture in the process of becoming wine. it contains the juice skings pulp and seed that come out of the crusher destemmer
what is chaptalization and what does it do
is the addition of sugar to the must to increase the resultant alcohol level of wine
t or f
the higher the sugar content f the grapes the higher the potential alcohol
t
place the following winemaking steps in the correct order for making a white wine malolactic fermentation pressing fermentation cruising destemming bottling cold stabilization barrel aging
crushing destemming pressing fermentation malolactic fermentation barrel aging cold stabilization bottling
what is the mass of skins pulp and pits left ober after pressing called
pomace
what is the formula for fermentation
sugar + yeast = alcohol + co2 + heat
why would a white wine be vinified in a stainless steel tank thats chilled to about 55f
to slow the fermentation process thereby increasing fruit flavors and retaining aromatic elements
what are the lees
the lees are the sediment left over after fermentation that consists of grape pulp seeds skins and dead yeast cells
how does contact with the lees affect a wine
lees contact will add greater complexity and flavor to the wine
what happens to the fermentation if the temperature is allowed to rise above 95F
temperatures above 95 would kill the yeasts and stop fermentation
what is the result of malolactic fermentation
malolactic fermentation converts malic acids to the softer lactic acids
do most red wines undergo malolactic fermentation
yes
what is diacetyl
diacetyl is a compound produced during malolactic fermentation that imparts a slight buttery character
t or f
raising the temperature of the wine encourage malolactic fermentation
t
what is residual sugar
is the grape sugar that is left over in the wine after fermentation is complete or stopped.
what is the purpose of racking
racking is a method of clarifying a wine
t or f
cap is the mass of grape skins pulp and pits that rises to the top of the fermentation vessel as fermentation progresses
t
what is the purpose of pumping over
pumping over is done to extract more color and flavor from the skins of the fermenting mush
what is another method of integrated the juices with the cap
punching down rack and return and submerged cap method are other ways to integrate the juices with the cap
t or f
thermovinification is a new process being used by many of the worlds most renowned wineries
f
how does carbonic maceration work
carbonic maceration is an intra cellular fermentation in a anaerobic environment
t or f
new oak barrels impart less flavor and complexity than old oak barrels
f
t or f
the smaller the oak cask the less teh influence of the wood
f
t or f
many winemakers use a declining scale of aged barrels for example one third new barrels one third one year old and a third of tow year old barrels
t
t or f
wine that is barrel aged is frequently topped off and sometimes racked to other barrels
t
why would a wine maker extend the maceration of a red wine
extended maceration extracts color flavor and tannin from the skins
what is the purpose of fining
fining is done to remove particles suspended in the wine
what is a common fining agent
egg whites
what is a wine maker trying to avoid by cold stabilization
precipitation of tartrate crystals ater the wine is bottled
are tartrate crystals harmful
no
do they affect the quality of the wine
no
does colored glass protect wine from the affects of light rays
yes
what is the preferred method of bottling in most modern wineries
cold sterile bottling
what is a common cause for a corked wine
a moldy cork
describe micro oxygenation
micro oxygenation is a technique for adding very low levels of oxygen to a developing wine over a period of time to bring about desirable changes in wine texture and aroma which cannot be obtained ny traditional aging during barrel maturation
why would a winemaker use reverse osmosis in making wine
a winemaker would use reverse osmosis to remove water from the must or alcohol and volatile acidity from a wine
