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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

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2
Q

Fermentation temp range for sparkling?

A

14-20C

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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)

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4
Q

Most common yeast strain for sparkling?

A

EC1118 Prise de Mousse

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5
Q

Key difference in ML in sparkling wines?

A

Diacetyl is metabolized by the yeast during second fermentation

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6
Q

Reasons to blend?

A 
Balance
Consistency
Style
Rose Wines
Complexity
Minimalization of Faults
Volume
Price
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7
Q

What begins secondary fermentation?

A

Liqueur de Tirage

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

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8
Q

Types of clarifying agents?

A

Bentonite

Aglinate (seaweed extract)

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9
Q

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

A

24g/L sucrose

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10
Q

Is alcohol created during the second fermentation?

A

Yes, approx. 1.5% increase

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11
Q

Name for secondary fermentation?

A

Prise de Mousse

“Capturing the Sparkle”

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12
Q

Define “sur latte”

A

“On the strips”

Storing champagne bottles horizontally

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13
Q

How long does Autolysis last?

A

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

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14
Q

Importance of “Recently Disgorged”?

A

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

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15
Q

Where is wine kept for riddling?

A

Hand riddling: Pupitres

Mechanical: Gyropalettes (computer-controlled)

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16
Q

What is remuage?

A

Riddling

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17
Q

How long does riddling take?

A

8 weeks manually

3-4 days mechanically

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18
Q

What is sur pointe?

A

Storing the bottles neck-down to collect lees

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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

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20
Q

What is Liqueur d’Expedition?

A

Wine/Sugar mix or RCGM

Determines final sweetness

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21
Q

How does age impact dosage?

A

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

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22
Q

What causes toasted vanilla notes?

A

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

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23
Q

Benefits of transfer method?

A

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

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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
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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

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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

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27
Q

Three names for tank method?

A

Charmat
Cuve Close
Martinotti

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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

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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

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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

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31
Q

Describe carbonation

A

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

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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

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33
Q

How to cork sparkling wine?

A

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

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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

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35
Q

Describe the style of a typical Champagne?

A 
Medium intensity
Apple, lemon, autolytic/biscuit
High acidity
Medium alchohol
Good->Outstanding
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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

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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)

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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)

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