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► Wine 1 > Vinification of still wines review > Flashcards

Vinification of still wines review Flashcards

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1
Q

what are the four main categories of wines

A

still
sparkling
fortified
flavored

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2
Q

what is enology

A

knowledge and study of wine

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3
Q

what is a generic wine

A

labeled for the geographic area in which they are grown or in a the style of a wine from that region

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4
Q

what is a proprietary wine

A

a proprietary wine is one that is uniquely named by a particular winery and cannot be duplicated

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5
Q

what is a varietal wine

A

a varietal wine is one hat is labeled with name of the dominant variety

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6
Q

define must

A

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

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7
Q

what is chaptalization and what does it do

A

is the addition of sugar to the must to increase the resultant alcohol level of wine

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8
Q

t or f

the higher the sugar content f the grapes the higher the potential alcohol

A

t

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9
Q 
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
A 
crushing destemming
pressing
fermentation
malolactic fermentation
barrel aging
cold stabilization
bottling
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10
Q

what is the mass of skins pulp and pits left ober after pressing called

A

pomace

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11
Q

what is the formula for fermentation

A

sugar + yeast = alcohol + co2 + heat

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12
Q

why would a white wine be vinified in a stainless steel tank thats chilled to about 55f

A

to slow the fermentation process thereby increasing fruit flavors and retaining aromatic elements

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13
Q

what are the lees

A

the lees are the sediment left over after fermentation that consists of grape pulp seeds skins and dead yeast cells

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14
Q

how does contact with the lees affect a wine

A

lees contact will add greater complexity and flavor to the wine

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15
Q

what happens to the fermentation if the temperature is allowed to rise above 95F

A

temperatures above 95 would kill the yeasts and stop fermentation

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16
Q

what is the result of malolactic fermentation

A

malolactic fermentation converts malic acids to the softer lactic acids

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17
Q

do most red wines undergo malolactic fermentation

A

yes

18
Q

what is diacetyl

A

diacetyl is a compound produced during malolactic fermentation that imparts a slight buttery character

19
Q

t or f

raising the temperature of the wine encourage malolactic fermentation

A

t

20
Q

what is residual sugar

A

is the grape sugar that is left over in the wine after fermentation is complete or stopped.

21
Q

what is the purpose of racking

A

racking is a method of clarifying a wine

22
Q

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

A

t

23
Q

what is the purpose of pumping over

A

pumping over is done to extract more color and flavor from the skins of the fermenting mush

24
Q

what is another method of integrated the juices with the cap

A

punching down rack and return and submerged cap method are other ways to integrate the juices with the cap

25
Q

t or f

thermovinification is a new process being used by many of the worlds most renowned wineries

A

f

26
Q

how does carbonic maceration work

A

carbonic maceration is an intra cellular fermentation in a anaerobic environment

27
Q

t or f

new oak barrels impart less flavor and complexity than old oak barrels

A

f

28
Q

t or f

the smaller the oak cask the less teh influence of the wood

A

f

29
Q

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

A

t

30
Q

t or f

wine that is barrel aged is frequently topped off and sometimes racked to other barrels

A

t

31
Q

why would a wine maker extend the maceration of a red wine

A

extended maceration extracts color flavor and tannin from the skins

32
Q

what is the purpose of fining

A

fining is done to remove particles suspended in the wine

33
Q

what is a common fining agent

A

egg whites

34
Q

what is a wine maker trying to avoid by cold stabilization

A

precipitation of tartrate crystals ater the wine is bottled

35
Q

are tartrate crystals harmful

A

no

36
Q

do they affect the quality of the wine

A

no

37
Q

does colored glass protect wine from the affects of light rays

A

yes

38
Q

what is the preferred method of bottling in most modern wineries

A

cold sterile bottling

39
Q

what is a common cause for a corked wine

A

a moldy cork

40
Q

describe micro oxygenation

A

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

41
Q

why would a winemaker use reverse osmosis in making wine

A

a winemaker would use reverse osmosis to remove water from the must or alcohol and volatile acidity from a wine

► Wine 1 (36 decks)

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