Brainscape's Knowledge GenomeTM

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


See full index

D4 > Winemaking > Flashcards

Winemaking Flashcards

1
Q

Pros and cons to whole-bunch pressing

?

A

PRO:
Gentle
Low in solids/phenolics
Stems create network of channels for juice to flow: less pressure
CON:
More time consuming, less bunches per batch

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

Fermentation temp range for sparkling?

A

14-20C

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

How to choose a yeast strain?

A

Cultured
Ferment to dry
Withstand conditions for both first/second fermentation
Promotion of desired flavors
Ferment in alcoholic conditions (2nd ferm)

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

Most common yeast strain for sparkling?

A

EC1118 Prise de Mousse

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

Key difference in ML in sparkling wines?

A

Diacetyl is metabolized by the yeast during second fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Reasons to blend?

A 
Balance
Consistency
Style
Rose Wines
Complexity
Minimalization of Faults
Volume
Price
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What begins secondary fermentation?

A

Liqueur de Tirage

wine/must, sugar, cultured yeast, yeast nutrients, and a clarifying agent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Types of clarifying agents?

A

Bentonite

Aglinate (seaweed extract)

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

How much sugar is added to a dry, fully sparkling wine?

A

24g/L sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Is alcohol created during the second fermentation?

A

Yes, approx. 1.5% increase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Name for secondary fermentation?

A

Prise de Mousse

“Capturing the Sparkle”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Define “sur latte”

A

“On the strips”

Storing champagne bottles horizontally

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How long does Autolysis last?

A

Generally 4-5 years, but can last up to 10

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

Importance of “Recently Disgorged”?

A

The longer the wine is on the lees, the faster its evolution after disgorgement. Drink soon.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Where is wine kept for riddling?

A

Hand riddling: Pupitres

Mechanical: Gyropalettes (computer-controlled)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is remuage?

A

Riddling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How long does riddling take?

A

8 weeks manually

3-4 days mechanically

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is sur pointe?

A

Storing the bottles neck-down to collect lees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Describe the process of disgorgement.

A

Bottles cooled to 7C (increases solubility of CO2)
Immersed in frozen brine bath (freezes yeast)
Invert bottles
Remove crown cap (pressure will extract yeast)
Liqueur d’Expedition added
Sealed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is Liqueur d’Expedition?

A

Wine/Sugar mix or RCGM

Determines final sweetness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How does age impact dosage?

A

The older the wine, the less dosage needed to balance acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What causes toasted vanilla notes?

A

Maillard reaction
Sugar from the dosage reacts with compounds formed during autolysis
Occurs during bottle aging

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Benefits of transfer method?

A

Cost-saving
Reduces bottle variation
Easier final adjustments
Small and large sizes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Describe the transfer method

A 
Traditional method up to riddling
Wine chilled to 0C
Bottles opened by transfer machine and poured into tanks
Dosage and SO2 added
Sterile filtering
Bottling
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Describe the ancestral method

A

Partly fermented must is bottled
The remaining sugar converts to CO2 and alcohol, creating natural effervescence
Lees filtered (optional)
NO dosage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What is Pet Nat?

A

Petillant Naturel
Uses ancestral method, no set regulations
Low alcohol, cloudy, dry or off dry, unconventional flavors (cider-like)
No added SO2
Not meant for aging

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Three names for tank method?

A

Charmat
Cuve Close
Martinotti

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Describe the tank method

A

Ferment 16-18C to retain aromatics/flavors
Sugar and yeast added to the pressurized tanks
One-month second fermentation
Cooled to 2-4C to stop fermentation
Aged on lees (optional)
Cold stabilization/filtration/sugar adjustment
Chilled to -2C to stabilize and reduce effervescence
Bottled with a counter-pressure filler

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is counter-pressure filling?

A

Bottle filled with CO2 under pressure
Filled with chilled wine to replace CO2
Prevents loss of CO2/entrance of O2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Describe the Asti method

A

Similar to tank method, but single fermentation
Natural sugar only
CO2 initially allowed to escape
CO2 valve closed when desired pressure/sugar are reached
Stopped by rapidly chilling and filtering

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Describe carbonation

A

Least expensive (and prestigious)
Used for petillant (low pressure) only
Retains aroma/flavor of base wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Sparkling wine RS level chart?

A 
Brut Nature: 0-3 g/L
Extra Brut: 0-6 g/L
Brut: 0-12 g/L
Extra-Sec: 12-17 g/L
Sec: 17-32 g/L
Demi-Sec: 32-50 g/L
Doux: 50+ g/L

Tolerance of +/- 3 g/L for each

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

How to cork sparkling wine?

A

31mm cork compressed by machine
Inserted into 18-21mm neck
Immediately tries to expand, creates mushroom

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Factors influencing formation/size of bubbles?

A

More sugar = more CO2
Capacity of CO2 to be dissolved (health of grapes/winemaking/grape variety)
More time on lees = less CO2
Quality disgorgement = More CO2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Describe the style of a typical Champagne?

A 
Medium intensity
Apple, lemon, autolytic/biscuit
High acidity
Medium alchohol
Good->Outstanding
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Methods of making Rose Champagne?

A

Rose d’Assemblage - blending red wine

Rose de Saignee - maceration with skins, then wine is bled off

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Pressing process in Champagne?

A

Whole bunches in basket press
Gradual increase of pressure
Juice split into the cuvee (free run/first press) and the taille (remainder)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Fermentation trends in Champagne?

A

Increasingly more using foudres, classicly stainless steel

Increasingly more producers encouraging malolactic, particularly in warmer years

39
Q

When is Champagne blended?

A

Between first and second fermentation

40
Q

Why is autolysis particularly important in Champagne?

A

Brioche flavors more prominent in cool climates

Creates style

41
Q

Aging/lees aging requirements in Champagne?

A

NV: 15 months minimum aging, 12 of these on lees
Vintage: 3 years minimum aging, 1 on lees

42
Q

Define Cremant?

A

Prior to 1985, semi-sparkling Champagne

After the ban of “methode champenoise”, a traditional method sparkling grown outside Champagne

43
Q

Features of cremant?

A 
Hand harvesting
Whole bunch pressing
Max yield 110L/150kg
Min 9mo aging on lees
Min 12mo aging between tirage and release
Max 13% ABV
Min 4 atmospheres pressure
44
Q

Describe a typical Cremant d’Alsace:

A 
Medium intensity
Apple/pear
Biscuit/autolytic
Medium+ to High acid
Brut
Light/medium body
45
Q

Typical production methods in Cremant d’Alsace?

A 
Chaptalization (low potential alcohol)
Single vintage (no reserve wines)
Short lees aging (9-12 months)
Brut (8-10g/L dosage)
Rose: 12-24hr maceration
46
Q

Describe a typical Cremant de Bourgogne?

A 
Medium Intensity
Apple/lemon/apricot
Brioche/autolytic
Medium+ to High acid
Brut
Primarily white sparkling; also Blanc de Blanc/Noir, Rose
47
Q

Regulations for Cremant de Bourgogne blends?

A 
Max 20% Gamay
Blanc - min 30% Chardonnay/Pinot family
Blanc de Noirs - only Pinot Noir
Rose - Pinot Noir & Gamay
Blanc de Blanc - all white varieties permitted
48
Q

Describe a typical Cremant de Loire?

A

Medium intensity
Apple/Citrus
Toasty/autolytic
High acidity
Mostly brut, with some demi-sec and brut nature
90% white sparkling based on Chenin Blanc
Can be honeyed with age

49
Q

Grapes of Saumur Mousseaux, and one unique fact?

A

Blanc: MIn. 60% Chenin Blanc, max. 10% Sauv Blanc
Rose: Min. 60% Cab Franc, max. 10% Sauv Blanc

Mechanical harvest and more juice extraction allowed

50
Q

Grapes of Vouvray Mousseaux? What else is made?

A

Chenin Blanc must be majority
Orbois is the only other grape allowed

Vouvray Petillant (lightly sparkling) and Vouvray Pet Nat also made

51
Q

How is Cava Rosado made?

A

Min. 25% black grapes

Maceration - blending not allowed

52
Q

Typical Cava winemaking techniques?

A 
No acid adjustment
Cultured yeast
Malolactic prevented
Gyropalette + quick disgorgement (80 min)
8-9g/L dosage
53
Q

Types of Cava, minimum lees aging, and flavor profiles?

A

Cava - 9 months; lemon, apple, herbal, biscuit; med/med+ acid
Cava Reserva - 15 months; more autolytics
Cava Gran Reserva - 30 months; smoky toasty, pronounced autolytics

54
Q

Spumante vs frizzante?

A

Spumante: Min. 3 bar of pressure
Frizzante: 1-2.5 bar

55
Q

Winemaking for typical Prosecco?

A 
Destem/press (whole bunches allowed)
15-20 day fermentation at 18*C
Malo blocked
Second fermentation in tank for one month at 12-15*C
A few weeks on lees
Chilled/filtered/bottled
56
Q

How is sweetness determined in Prosecco?

A

At tirage, not dosage
Tirage provides both required CO2 level and final sugar desired
Sweetness can be legally adjusted as of 2014

57
Q

What is Charmat lungo?

A

Higher quality Charmat production

Min. 9 months lees aging

58
Q

What is Prosecco Col Fondo?

A 
Traditional method, undisgorged
Lightly cloudy, bone dry, frizzante
Crown cap with sediment
"Rifermentazione in bottiglia"
"Sui lieviti" required since 2020 (on lees)
Very little production, trendy
59
Q

What is Tranquillo?

A

Still Prosecco

Very little production

60
Q

Describe a typical Moscato d’Asti?

A 
Pronounced aromas of Orange blossom, grape, peach
Medium Acid
Low ABV
Sweet (13%)
Semi-Sparkling
61
Q

Describe a typical Asti?

A

Slightly higher alcohol than Moscato d’Asti (6-8%)
Fully Sparkling
Sweet (10%RS), ranging Extra Dry->Dolce

62
Q

Winemaking for Asti/Moscato d’Asti?

A 
Wine chilled/clarified
Can be stored up to 2 years
Warmed up on demand for single fermentation
No malolactic
Neutral yeast
Low temperatures at fermentation
63
Q

Describe a typical Lambrusco?

A 
Strawberry, red cherry, red plum
High acid
Some RS
Medium/Medium + tannins
Acceptable->good
Pale pink->deep ruby
Spumante or frizzante
64
Q

Describe maceration in Lambrusco?

A

Typically 1-2 days, up to 3-4 for Grasparossa
High anthocyanin levels
Restricting tannin levels

65
Q

Describe the winemaking process for Lambrusco?

A

Low temp fermentation (18-20C)
MLF blocked
Tank method (limited traditional/ancestral)
Secondary fermentation: 2 weeks for frizzante, one month for spumante
No lees aging
Dosage possible, RCGM for sweet wines

66
Q

Typical Franciacorta?

A 
Apple/peach
Biscuit-autolytic
Medium alcohol
Medium+ acid
Very good->Outstanding
67
Q

Winemaking in Franciacorta?

A 
Whole-bunch press required
Pinot Noir can be destemmed for rose
Ferment in stainless steel
Reserve wines not often used
Traditional method
68
Q

Rules for Non-vintage Franciacorta?

A

Up to 50% Pinot Bianco allowed
Min. 18mo on lees
Often mostly one vintage

69
Q

Describe Saten Franciacorta?

A

White grapes only
Min. 24mo on lees
Brut only

70
Q

Describe Rose Franciacorta?

A

Min. 35% Pinot Noir
Can be made by any rose method
Min. 24mo on lees

71
Q

Describe Millesimato Franciacorta?

A

Vintage declared - 85% from that vintage

Min. 30mo on lees

72
Q

Describe Riserva Franciacorta?

A

Millesimato with 60mo minimum lees aging

73
Q

Describe sweetness levels in Franciacorta?

A

Dosaggio Zero = Brut Nature
All others standard
Tend to veer on lower side of sweetness scale

74
Q

Describe a typical Trentodoc?

A 
Ripe apple
Biscuit/autolytic
Medium Alcohol
Medium+/High acid
Very good->Outstanding
75
Q

Winemaking for Trentodoc?

A 
Traditional method required by DOC
First fermentation in stainless
MLF occurs to balance acid
Cultured yeast
Small amounts of reserve wines
Min. 15mo lees
Brut Nature to Dolce
76
Q

Categories of Trento and their requirements?

A

Vintage - min 24mo lees

Riserva - min 36mo lees (usually 60-120); Brut Nature/Brut only

77
Q

Define Sekt:

A

Tank method
Base wines from Southern Europe, made in Germany
MIn. 90 days on lees, or 30 if stirred
Light fruit, no autolytic, medium acid
Bruit/Extra dry
Inexpensive, high volume - 90% of Germany sparkling

78
Q

Define Deutscher Sekt:

A

German-grown fruit
Tank or traditional
No varietal/vintage rules, can be any style

79
Q

Define Deutscher Sekt bA:

A

bA = bestimmter Anbaugebiete (of a defined region)
Within QbA (Qualitatswein)
Region must appear on label
Tank or traditional

80
Q

Define Winzersekt:

A 
Winzer = winegrower
Estate-bottled and grown
Traditional method
Min. 9mo lees
Mostly Riesling
Vintage, varietal, & producer on label
81
Q

Describe a typical Riesling Sekt?

A 
Medium intensity
Apple/Peach
Toasty/Smoky/Autolytic
High acid
Brut
Very Good->Outstanding
82
Q

Define Perlwein:

A

Secco
Tank method or carbonation
Less than 3 atmospheres
Cheaper than fully sparkling (no tax)

83
Q

Winemaking for Sekt?

A

Tank, traditional, or transfer
min. 9 mo on lees, traditional only
Riesling = no MLF

84
Q

Describe a typical sparkling from England/Wales?

A 
Distinguished by just-ripe fruit and very high acid
Medium alcohol
Light/medium body
Apple, lemon, autolytic
Very good -> Outstanding
85
Q

Grapes in England/Wales sparkling?

A

Chardonnay and Pinot Noir
Some Meunier
German crossings/hybrids (old school)

86
Q

Standard practice for England/Wales sparkling?

A 
Traditional Method
Vintage (don't yet have reserve wine)
Min. 9 mo lees
Usually unoaked
MLF
87
Q

Custom crush operations in US?

A

Rack & Riddle - Sonoma

Brut Custom Crush - Napa

88
Q

Common styles of sparkling in US?

A

Premium - traditional
Inexpensive - tank
Blanc de Noirs - not regulated, contains white grapes

89
Q

Sparkling winemaking in Chile?

A

90% Tank (Chard/SB)

10% Traditional

90
Q

Winemaking in Argentina?

A

Carbonation (inexpensive)
Tank (mid-priced)
Traditional (premium)

91
Q

Types of sparkling wine in South Africa?

A

Sweet, carbonated, inexpensive
- simple, fruity from Sauv Blanc, Muscat, and Pinotage
Cap Classique

92
Q

Winemaking for Cap Classique?

A 
Traditional method
Acidification common
Old barrels common
MLF optional
Reserve wines premium only
Min. 12mo lees
93
Q

Winemaking for New Zealand?

A 
Transfer, traditional, or carbonation
Stainless fermentation
MLF common
Avg. 18mo lees
Reserve wines occasionally used
Zero or low dosage
Carbonation:
94
Q

Unique factor of New Zealand sparkling?

A 
Very few capable facilities
Blended at winery
Tirage at external facility
Second fermentation at winery
Disgorge/dosage at external facility

D4 (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions