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CWE > Winemaking > Flashcards

Winemaking Flashcards

1
Q

Define Vins Clairs

A

Vins Clairs and neutral base wines used for producing Champagne.

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2
Q

What is Remontage?

A

Remontage is the French term for pumping over.

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3
Q

Define Rebêche.

A

Rebêche is the juice from the third pressing of Champagne grapes. It is used for still wine, spirits, or vinegar.

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4
Q

What is the system to calculate sugar concentration in Germany and Switzerland

A

The system to calculate sugar concentration in Germany and Switzerland is the Oechsle system. Oechsle = (density of grape must-1) x 1000.

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5
Q

What is the system for measuring sugar content in wine in France?

A

France uses the Baumé unit of measurement for sugar. It is the potential alcohol level in milliliters per 100 milliliters of wine.

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6
Q

What is Mistelle?

A

Mistelle is a wine made by fortifying a wine before, or slightly after, it begins to ferment.

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7
Q

What does débourbage mean?

A

Débourbage is the French term for juice settling after pressing.

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8
Q

What is Délestage?

A

Délestage is the French term for rack and return.

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9
Q

What is the system for measuring grape sugar concentration used in the United States?

A

Sugar concentration is measured in degrees Brix using a refractometer (or hydrometer).

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10
Q

How do you determine the potential alcohol level of a wine by using a grape’s Brix value?

A

The conversion factor is 5/9. Multiply the Brix value by .55. A wine with a Brix of 24° will yield a wine with a max of 13.3% ABV if fermented dry.

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11
Q

How do you calculate the potential abv of a wine using a Baumé value?

A

A Baumé value is equal to the potential abv of the wine, eg. a grape juice with 12° Baumé will produce a wine with a max of 12% alcohol if fermented dry.

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12
Q

How does potential alcohol content of a wine correlate with the Oechsle value?

A

Oechsle ABV
89 12%
110.4 15.4%
114.9 16%

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13
Q

What is must?

A

Grape juice to be fermented.

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14
Q

What is enrichment?

A

Adding grape juice of concentrated grape sugar (RGCM).

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15
Q

What is chaptalization?

A

Adding sugar to grape must before fermentation.

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16
Q

What does catalyzed mean?

A

Brought about.

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17
Q

What is an enzyme?

A

An organic substance capable of causing a chemical change.

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18
Q

What percentage of grape sugars usually are fully converted into ethanol?

A

90%. The rest are broken down into other products like acids, other alcohols, etc.

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19
Q

What is the most common yeast used in winemaking?

A

Different strains of Saccharomyces cerevisiae

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20
Q

What is the optimal temperature range for fermenting white wine?

A

50°-60°F

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21
Q

What temperature is too high for fermentation to continue?

A

100°F

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22
Q

What are the pre-fermentation steps in white wine making (in order)?

A

Sorting
Crushing/Destemming
Pressing
Must Adjustments
Juice Settling

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23
Q

What are the possible post-fermentation steps in white wine making?

A

Malolactic Fermentation
Lees Contact
Clarification
Aging
Blending
Cold Stabilization
Bottling

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24
Q

What are some common methods of clarification?

A

Racking
Fining
Filtering
Centrifuge

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25
Q

What temperature is used in cold stabilization, and how long does it typically last?

A

Around 25°F
1-3 Weeks

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26
Q

What are the pre-fermentation steps for red wine making?

A

Sorting
Crushing
Destemming
Must Adjustments
Cold Soak

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27
Q

At what temperature is red wine fermented?

A

For light styles (eg Pinot Noir), from 60°F - 70°F
For heavier styles (eg Cabernet Sauvignon) from 85°F - 95°F

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28
Q

What does a warmer fermentation temperature do?

A

Leads to an increased extraction of phenolics, creating a good foundation for robust, age-worthy reds.

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29
Q

What are the post-fermentation steps for red wine making?

A

Extended Maceration
Malolactic Fermentation
Pressing
Clarification
Oak Aging
Blending
Bottling
Bottle Aging

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30
Q

When is clarification done in red wine production?

A

After pressing.

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31
Q

What is micro-oxygenation?

A

An inexpensive alternative method to attempt to simulate the effects of barrel aging. A tiny amount of oxygen is bubbled into the wine.

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32
Q

What is the saignée method?

A

A method of rosé production where red grapes are crushed and vatted for between 2-20 hours. A certain amount of the juice is run (or bled) off to make rosé. The remaining stays with the skins and is made into red wine.

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33
Q

What is pigéage?

A

The French term for punching down.

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34
Q

What does vin gris on a label mean?

A

In France, it means that it is a rosé produced using the direct press method. Outside of France, it is not regulated and may mean a rosé produced using other methods as well.

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35
Q

What are the most common varieties of grapes used for making Eiswein (Ice Wine)?

A

Riesling, Gewürztraminer, Chenin Blanc, and for reds, Cabernet Franc.

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36
Q

What is the maximum amount of sulfur dioxide that can be added to still be certified organic in the US?

A

Less than 100 parts per million in the finished wine.

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37
Q

How much sulfur is allowed for a wine to be labeled as organic in Europe?

A

30-50% less added sulfur than nonorganic wines.

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38
Q

What is an orange wine?

A

Juice from white grapes spends a significant amount of time in contact with the grape skins to extract tannin and color. Could be for days or weeks, even months.

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39
Q

What are the steps (in order) for the production of sparkling wine using the traditional method?

A

Base wine production
Blending
Fining/racking/cold stabilization
Second fermentation
Lees Aging
Riddling and Disgorging
Dosage
Bottle Aging

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40
Q

What is a tête de cuvée?

A

A brand’s very best wine, also known as a Prestige.

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41
Q

What is assemblage?

A

The French term for the blending stage in traditional method sparkling wine production. Also refers to blending in Bordeaux.

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42
Q

What is a Réserve in traditional method sparkling wine production?

A

A still wine from earlier vintages, used in blending.

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43
Q

What is liqueur de tirage?

A

A mixture of yeast and sugar added to the cuvée to begin the second fermentation process during traditional method sparkling wine production.

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44
Q

How much does the ABV for a wine increase following the second fermentation in traditional method sparkling wine production?

A

1-1.5%

45
Q

Is the second fermentation for a traditional method sparkling wine slower or faster than the first?

A

Slower

46
Q

What is autolysis

A

The process by which yeast cells die and begin to decompose, creating nutty, toasty flavors.

47
Q

What is liqueur d’expédition?

A

A small amount of wine added to traditional method sparkling wine after disgorgement.

48
Q

What is a muselet?

A

The French term for the wire cage on a sparkling wine cork.

49
Q

What is a Pupitre?

A

The French term for riddling rack.

50
Q

What is the Asti method?

A

It is a method of sparkling wine production where there is a single, incomplete fermentation, resulting in a low-pressure, low-alcohol wine.

51
Q

What is the normal pressure in a bottle of ancestral method sparking wine?

A

Low - 1-3 atm.

52
Q

What is the normal pressure in a sparkling wine produced using the Asti Method?

A

Low - around 2.5 atm.
May be bottled with a normal cork.

53
Q

What is the difference in the timing of fortification between a sweet style and dry style fortified wine?

A

The sweet style fortified wine is fortified slightly before or during fermentation, the dry style is fortified after fermentation.

54
Q

What is mutage?

A

It is the process of adding alcohol to a wine shortly before or while it is fermenting to stop the fermentaion.

55
Q

When making sweet style fortified wines, when will the fermentation typically be stopped?

A

Usually when the remaining sugar level reaches the 8-12% range.

56
Q

What spirit is almost always used to fortify sweet style fortified wines?

A

A grape-based spirit (brandy), strength and composition varies by region.

57
Q

What amount of brandy must be added to stop the fermentation?

A

Enough to raise the alcohol level high enough to kill the yeast, normally to 18-20%.

58
Q

What type of grapes are preferred for the dry style fortified wines?

A

Relatively neutral grapes, since the flavor comes from the process rather than the grapes.

59
Q

In the solera system, what is the term for the barrels used to age the wine?

A

Butts

60
Q

What is the term used for the group of butts holding the oldest wine in the solera system?

A

Solera

61
Q

What is the name for the groups of butts holding wine in the solera system?

A

Criaderas (nurseries)

62
Q

What is a bodega?

A

A winery in Spain.

63
Q

What is the term for the yearly process of bottling wine from the solera system?

A

Running the scales.

64
Q

What is the maximum amount removed from a criadera annually?

A

40%

65
Q

What is fractional blending?

A

The term applied to the process for the solera system where no barrel is ever completely emptied, ensuring that the average age continues to grow.

66
Q

What wines (with their country) use the solera system?

A

Sherry (Spain)
Montilla-Moriles (Spain)
Madeira (Portugal)
Mavrodaphne of Patras (Greece)
Rutherglen (Australia)

67
Q

Are all sherries dry?

A

No. They may be sweetened prior to bottling.

68
Q

What is a Vin Doux Naturel?

A

A lightly fortified sweet wine produced throughout the South of France.

69
Q

What are some examples of Vin Doux Naturels?

A

Muscat de Beaumes-de-Venise
Muscat de Rivesaltes
Banyuls
Maury

70
Q

What is the term used in Spain for a fortified wine made by fortifying the must before fermentation begins?

A

Mistela

71
Q

What is the term used in Spain for a fortified wine made by fortifying the must during after a small of amount of fermentation has occurred?

A

Vino de Licor

72
Q

What are some examples of Mistelles?

A

Pineau de Charentes AOC
Floc de Gascogne AOC

73
Q

What is a vin de liqueur?

A

It is defined by the EU to include all fortified wines, previously had meant Mistelles.

74
Q

What is the term for the fermentation of wines using flor?

A

Biological Aging

75
Q

What is amelioration in winemaking?

A

Chemical intervention in winemaking to compensate for nature’s deficiencies. Includes enrichment, chaptalization, acidification, deacidification, among other chemical adjustments.

76
Q

What is Arrope?

A

A syrup used for sweetening wine in Spain, especially Sherry and Malaga, made by boiling down unfermented grape juice (grape concentrate).

77
Q

What is Autovinification?

A

Used for Port, a method to extract maximum color from red grapes. It is a self-perpetuating pumping over that replaced the use of Lagares. Originally used in Algeria where it was called the Ducellier system.

78
Q

How many liters/gallons does a Barrique hold?

A

225 liters/59 gallons

79
Q

What is a Bonbonne?

A

A large glass jar, also known as a demijohn, typically holding 25 Liters/6.6 gallons, used as a neutral container to store wine, Vin Doux Naturel, or brandy, often after a period of wood ageing.

80
Q

What is Collage?

A

The French term for fining.

81
Q

What is Coupage?

A

The French and EU term for blending. Somewhat pejorative term - assemblage is generally used for higher quality wines.

82
Q

What is an Almacenista?

A

The Spanish term for a Sherry stockholder who sells wine to shippers. Most have begun bottling their wines under their own labels in the last few decades.

83
Q

What is Doble Pasta?

A

A dark, full blended Spanish wine with a deep, black color and very high levels of tannin. Traditionally used for blending, but are being superseded by grape concentrate.

84
Q

What is a Ducellier?

A

A fermentation vat designed to extract, without electricity, maximum color and tannins. Designed for use in Algeria, now more commonly used to make Port. See Autovinification.

85
Q

What is Égrappage?

A

The French term for destemming. Literal meaning debunching.

86
Q

What is Élevage?

A

A French term that translates literally to “breeding” or “raising”. In wineries it refers to the actions taken by winemakers between fermentation and bottling.

87
Q

What is the Extract (or Total Dry Extract)?

A

The sum of the non-volatile solids of a wine, including sugars, non-volatile acids, minerals, phenolics, glycerol, glycols, etc.

88
Q

What is Macération Pelliculaire?

A

The French term for the pre-fermentation maceration of white grapes, known as skin contact in English.

89
Q

What is Nevers?

A

A town in France known for its French Oak.

90
Q

What is pétillant naturel?

A

Lightly sparkling wine that is the result of a single fermentation that starts in a tank or other vessel, is interrupted by chilling, and finishes fermenting in the bottle.

91
Q

What is récolte?

A

The French word for harvest.

92
Q

What is a récoltant?

A

A grower, as in récoltant-manipulant (Grower Champagne).

93
Q

What is reduction?

A

The chemical process of removing oxygen, the opposite of oxygenation.

94
Q

What is Reductive Winemaking?

A

The use of various techniques to minimized the effects of oxygen in winemaking.

95
Q

What is Remuage?

A

The French term for the riddling process.

96
Q

What is reverse osmosis?

A

A manipulation using cross-flow filtration to either reduce alcohol or concentrate juices.

97
Q

What is Ripasso?

A

The technique of re-fermenting young wine on the unpressed skins of Amarone and/or Recioto wines after these dried-grape wines have finished their fermentation.

98
Q

What is a Rotling?

A

A German wine made from a mix of red and white grapes or must, including Schillerwein from Württemberg, Badisch Rotgold from Baden, and Schielerwein from Sachsen.

99
Q

What is Saignée?

A

French term meaning bled, a technique where a Rose wine is made using the free-run juice from just crushed dark grapes after a short, pre-fermentation maceration.

100
Q

What is Silica Gel used for in winemaking?

A

Silica Gel (silicon dioxide) is used as a fining agent.

101
Q

What is Sorbic acid?

A

A wine-making additive and preservative that inhibits the growth of yeast and other fungi.

102
Q

What is Soutirage?

A

The French term for racking, moving wine from one container to another for aeration or clarification.

103
Q

What is sparging?

A

Stripping wine of a gas by the action of another gas. An example is removing oxygen by purging with fine bubbles of an inert gas, usually nitrogen.

104
Q

What is a submerged cap?

A

A way of keeping the cap wet to facilitate extraction. A perforated screen is positioned just under the surface to keep the cap submerged.

105
Q

What is topping up?

A

The refilling of any sort of wooden container to replace wine lost through evaporation.

106
Q

What is Tronçais?

A

A type of French Oak named after a forest near Nevers.

107
Q

What are Second Wines?

A

Wines made from batches of wine or parcels of vines considered not good enough for the principal product.

108
Q

Who was Emile Peynaud?

A

A French oenologist whose work had a profound impact on winemaking. Helped make wines cleaner tasting and more consistent. Wrote books and making and tasting wines.

CWE (58 decks)

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