Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Introductory Turned Certified Sommelier - Matt & Ryan > Vinification (R) > Flashcards

Vinification (R) Flashcards

You may prefer our related Brainscape-certified flashcards:
Introductory Sommelier Exam (CMS) flashcards Certified Sommelier Exam (CMS 2) flashcards
1
Q

What is vinification?

A
  • It begins when the grapes arrive in the winery.

- Decisions and practices made in the winery by the winemaker that affect quality and style.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

List the factors of vinification.

A
  1. Pre-Fermentation
  2. Fermentation
  3. Types of Winemaking
    - White, Rose, Red
    - Sparkling
    - Dessert and Fortified
  4. Fermentation Vessels
  5. Aging and Maturation
  6. Important Vinification Terms
  7. Preparation for Bottling
  8. Packaging
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

List the factors of pre-fermentation.

A
  1. Sorting (sorted to remove excess - leaves, branches, damaged fruit, random unwanted items)
  2. De-stemming (obvious. Can elect against this.)
  3. Crushing (crushing to release juice. Be gentle or unwanted bitterness and tannins!)
  4. Fermentation (sugar + yeast = alcohol+CO2)
    (also creates flavors, aromas, heat)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Winemaking steps - white wine?

A
  1. Harvest (red or white grapes)
  2. De-stem or Whole Bunch
  3. Crush
  4. Press juice from skins (must) (skin contact)
  5. Fermentation
  6. Aging?
    - None
    - LEES CONTACT
    - Barrel (type and size)
  7. Fine and/or Filter
  8. Bottle
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Winemaking steps - rose wine?

A
  1. Harvest (red grapes)
  2. De-stem or Whole Bunch
  3. Crush
  4. Press juice from skins (must) (skin contact limited)
  5. Fermentation
  6. Aging?
    - None
    Barrel (type and size)
  7. Fine and/or Filter
  8. Bottle
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Winemaking steps - red wine?

A
  1. Harvest (red grapes)
  2. Crush
    - De-stem or Whole Bunch
    - Skins and seeds macerated with juice (must)
  3. Fermentation
  4. Press juice from skins
  5. Aging?
    - None
    - Barrel (type and size)
  6. Fine and/or Filter
  7. Bottle
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

List the primary factors of a fermentation vessel.

A
  • Size
  • Shape
  • Material
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How does a fermentation vessel impact the final wine?

A

Can affect:

  • Aroma
  • Flavor
  • Texture
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Name three sizes/shapes of vessels.

A
  1. Foudre: 1000+ liter (large)
  2. Barrique: 224 liter (small)
  3. Egg-shaped
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Name three vessel materials.

A
  1. Wood
  2. Stainless Steel
  3. Concrete
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What does barrel aging do?

A
  • Evaporation of excess water
  • Oxidation: Causes color change in wine
    (white = darken pale yellow to gold. red = lighten)
  • Textural: Softens wine
  • Flavor Changes: Vanilla, oak, toast, spice (cinnamon, clove, allspice), Coconut
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the primary barrel considerations?

A
  • Age
  • Type of wood
  • Financial Considerations
  • Size of Barrel
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is another name for a new oak barrel and how does it impact a wine?

A
  • “First use”

- Will impart the most flavor and aroma

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is another name for an older oak barrel and how does it impact a wine?

A
  • “Used”
  • Imparts little to no flavor or aroma after 4-6 years of use.
  • STILL impacts oxidative flavors and textural effects
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

New oak barrels are extremely __________. What do winemakers have to consider and what is an alternative?

A
  • Expensive.
  • Does the style require use of high percentage of oak? If so, does winery have the means/model to support the production year?
  • Oak chips or planks are an alternative
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

__________ barrels will impart __________ flavor to the wine because a lower percentage of surface area is in contact with the wood.

A
  • Large

- Less

17
Q

__________ barrels will impart __________ flavor to the wine because a higher percentage of surface area is in contact with the wood.

A
  • Small

- More

18
Q

When is a barrel rendered neutral?

A
  • After its fourth to sixth use
19
Q

How do neutral barrels impact a wine?

A
  • No longer impart flavors or aromas
  • DO IMPART oxidative flavors
  • DO IMPART textural effects
20
Q

How does aging in oak affect the texture of a wine?

A
  • Softens the wine
21
Q

How does barrel aging affect the color of a wine?

A
  • Red wines grow lighter in color

- White wines grow darker in color, from pale yellow to gold

22
Q

What types of flavors does barrel aging impart on a wine?

A
  • Vanilla
  • Oak
  • Toast
  • Spice (Cinnamon, Clove, Allspice)
  • Coconut
23
Q

What are the main types of wood used for barrel aging?

A
  • American Oak
  • French Oak
  • Slavonian (from northeastern Croatia)
  • Hungarian
24
Q

Describe the flavors imparted by American oak.

A

BOLD:

  • Vanilla
  • Baking Spices
  • Dill
  • Coconut
25
Q

Describe the flavors imparted by French Oak.

A

SUBTLE:

  • Vanilla
  • Toast
  • Spice
26
Q

What is malolactic fermentation?

A
  • The process by which tar malic acid, natural in grapes, is converted to softer tasting lactic acid.
  • Occurs in red and white wine
27
Q

How does Malo impact the flavor of a red wine?

A
  • No flavor is imparted
28
Q

How does Malo impact the flavor of a white wine?

A
  • Buttery or buttered popcorn flavors

- Creamy texture

29
Q

Describe carbonic maceration.

A
  • Whole berries are blanketed under CO2 gas
  • Grapes begin to ferment from the inside
  • This is called intracellular fermentation, where sugars inside the grapes are converted to alcohol in the absence of yeast
  • Berries at the bottom are naturally crushed and ferment normally
  • This technique is historically associated with the Beaujolais region of Burgundy, France
30
Q

What is intracellular fermentation?

A
  • The process by which sugars inside the grapes are converted to alcohol in the absence of yeast
  • Often associated with carbonic maceration
31
Q

What is lees contact?

A
  • A winemaking decision to leave white and sparkling wines in contact with the yeasts that produced the fermentation.
  • Autolysis occurs, this is when yeast cells die and release flavor components such as additional richness, creaminess and texture
32
Q

Where and why is lees contact often used?

A
  • Cold climate growing regions

- To derive more expressive aromas and flavors

33
Q

What is lees?

A
  • After fermentation, yeast cells die and settle to the bottom of the tank or barrel
  • The accumulated material is known as lees
34
Q

What is “sur lie aging”?

A
  • A decision to leave fermented wine in contact with the lees for an extended period of time to impart additional aromas and flavors
35
Q

What types of flavors and aromas are imparted through “sur lie aging”?

A
  • Bread Dough
  • Yeast
  • Toast
  • Subtle white flowers
  • Nuts (blanched almonds, pine nuts, peanut shells)
36
Q

What is must?

A
  • Unfermented grape juice
37
Q

What are two common must adjustments?

A
  • Chaptalization: Addition of sugar to increase final alcohol content
  • Acidification: Addition of tartaric acid to increase acidity to achieve improved balance
38
Q

Describe the steps to prepare for bottling. (5)

A
  1. Fining: Clarify the wine for attractiveness.
    - Cold stabilization: A process that causes tartrate crystals to precipitate out of the wine at very low temps (25F)
  2. Filtration: Extracts yeasts and other microbes. Assures wine does not re-ferment.
  3. Packaging: Bottle, Tetra Pak, Keg, Can
  4. Closures: Cork, Screw Cap, Glass “Vino-Lok”
  5. Capsules and Labels: For identification and increased sales
39
Q

What is cold stabilization?

A
  • A process that happens while fining a wine to prepare for bottling
  • Causes tartrate crystals to precipitate out of the wine at very low temps (25F)

Introductory Turned Certified Sommelier - Matt & Ryan (28 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions