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WINE FLASHCARDS (WWJ) > Winemaking > Flashcards

Winemaking Flashcards

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1
Q

What is optimum temp range for white wine making?

A

12 -22 C (54 - 72 F)

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2
Q

What aroma is created when white wine fermentation temps are too low?

A

aromas of pear drops

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3
Q

Which French AOC is known for fermenting and maturing dry Sauvignon Blanc-based wines with a proportion of oak?

A

Pessac-Leognan

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4
Q

There are 6 main ways to produce sweet wines, what are they?

A
  1. Stopping fermentation
  2. adding a sweet component
  3. Noble Rot
  4. drying grapes on the vine
  5. drying grapes after picking
  6. freezing grapes on the vine
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5
Q

Botrytis Cinerea is often referred to as what?

A

Noble Rot

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6
Q

What unique characteristics are associated with wines produced from grapes affected by noble rot?

A

honey, apricot, citrus zest and dried fruit

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7
Q

What is the passito method?

A

drying grapes after harvest, to concentrate the sugars

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8
Q

Why might a winemaker decide to retain a small fragments from the grape skins and the pulp in the grape?

A

Some winemakers choose to retain a small amount fragments or ‘solids’ in the juice. It is thought that this makes the finished wine less susceptible to oxidation, and it can add complexity and a richer texture.

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9
Q

What is a risk of retaining a small amount of solids in the grape juice?

A

There is a risk of off-flavors forming meaning that this technique is rarely used for wines that are intended to show pure varietal character.

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10
Q

What is varietal labelling?

A

This is when wines are made from a single grape variety and will state the name of the grape variety used on the bottle’s label.

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11
Q

What are classic examples of grape varieties used to make high-volume, inexpensive white wines?

A

Chardonnay and Pinot Grigio

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12
Q

What characteristics of Chardonnay and Pinot Grigio make them appealing choices to produce high-volume, inexpensive wines?

A

The restrained varietal character of these grapes means the wines they produce appeal to a wine range of consumers. Both Varieties are easy to ripen, especially in warm climates.

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13
Q

Where are many grapes for high-volume, inexpensive wines grown?

A

Warm or hot regions

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14
Q

What is one of the most common adjustments made to high-volume, inexpensive wines?

A

Acidification is one of the most common adjustments made to these wines. Chardonnay in particular can be flat and flabby when acid levels are too low.

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15
Q

What are the fermentation vessels of choice to produce high-volume, inexpensive white wines?

A

Stainless steel tanks

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16
Q

When will malolactic conversion be prevented when making high-volume, inexpensive white wines?

A

If the winemaker wants to retain acidity and primary fruit aromas, malolactic conversion will be prevented by chilling the wine and adding SO2

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17
Q

What is common characteristic links Sauvignon Blanc, Riesling, Muscat, Gewurztraminer and Torrontes?

A

They all have pronounced aromas and flavors

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18
Q

What are perhaps the two most famous regions for producing high-quality Sauvignon Blanc?

A

Loire Valley, France and Marlborough, New Zealand

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19
Q

What is frequently done to high-quality Sauvignon Blanc in Margaret River, Western Australia?

A

It is frequently blended with Semillon

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20
Q

What are the characteristics of high-quality Riesling produced in cool climates?

A

Wines with green fruit flavors and often floral notes

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21
Q

What are the characteristics of high-quality Riesling produced in warm climates?

A

In warmer climates, Riesling becomes richer in flavor, with more predominant citrus and stone fruit, but arguably loses some delicacy.

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22
Q

Why is Riesling perfect for making well-balanced wines in a range of sweetness levels?

A

Riesling is a mid- to late-ripening depending on the style of wine being produced; left on the vine it can accumulate sugar without losing its naturally high acidity, and is therefore perfect for making well-balanced wines in a range of sweetness levels.

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23
Q

What is the homeland of Riesling?

A

Germany

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24
Q

How do winemakers create creamy, spicy styles of Fume Blanc in California or Pessac-Leognan in Bordeaux?

A

The wines are barrel fermented

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25
Q

What is a feature of Chardonnay that means it can suffer in areas where spring frosts are common?

A

It is early budding

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26
Q

What are characteristics of high-quality wines produced from Chardonnay in cool climates?

A

In cool climates Chardonnay can display flavors of green fruit, such as apple, and citrus, such as lemon

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27
Q

What are characteristics of high-quality wines produced from Chardonnay in moderate climates?

A

In more moderate climates, the flavors can lean more towards white peach and melon as well as lemon

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28
Q

What are characteristics of high-quality wines produced from Chardonnay in warm to hot climates?

A

Stone fruits, such as peach, may be accompanied by ripe tropical fruits, such as banana and pineapple. In such climates Chardonnay can lose acidity quickly towards the end of the ripening process.

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29
Q

What is the classic French region known for Pinot Gris?

A

Alsace

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30
Q

What regions in Italy are known for making high-quality Pinot Grigio?

A

Alto Adige, Tentino and Fruili Venezia

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31
Q

What fermentation vessel is often used in the production of Chablis, the Pinot Grigios from north-east Italy, and Pinot Gris from New Zealand?

A

Stainless Steel or concrete

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32
Q

What fermentation vessel is often used for Chardonnay from the Cote d’Or?

A

Small, new oak barrels

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33
Q

What styles of white wine might not be desirable for malolactic conversion?

A

Because malolactic conversion decreases the perception of acidity and diminishes primary fruit flavors, it may not be desirable for fruity styles of wine

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34
Q

What is an ‘orange wine’?

A

Orange wines or amber wines are created when a winemaker chooses to extend the period of skin contact much further and ferment white grapes on their skins, as is standard practice for red winemaking. These wines are called ‘orange wines’ or ‘amber wines’ due to their color.

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35
Q

Where are ‘orange wines’ considered to be traditional styles?

A

Most notably, in the countries of Georgia and Slovenia and in the region of Friuli- Venezia Giulia in Italy

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36
Q

How does the taste profile of ‘orange wines’ compare to other white wines?

A

The taste profile of these wines can be very different from other white wines. Their tannins are clearly perceptible, and they often have flavors of dried fruits, dried herbs, hay and nuts.

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37
Q

There are three main ways to make a rose wine, what are they?

A
  1. direct pressing
  2. short maceration
  3. blending
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38
Q

What is the purpose of pre-fermentation extraction?

A

To extract color and flavor compounds

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39
Q

red wine fermentation usually ranges between what temperatures (C)?

A

20 - 32 C (68 - 90 F)

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40
Q

Why are red wines fermented at a higher temperatures compared to white wines?

A

to facilitate the extraction of color, flavors and tannins in red wines

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41
Q

What are the 4 main cap management techniques?

A
  1. Punching down
  2. Pumping over
  3. rack & return
  4. rotary fermenters
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42
Q

Which 2 methods of cap management techniques help to dissipate heat?

A

pumping over and rack & return

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43
Q

Post-fermentation extraction encourages further extraction of what?

A

tannin

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44
Q

What are 3 forms of whole bunch fermentations?

A
  1. Carbonic Maceration
  2. Semi-Carbonic Maceration
  3. Whole bunches with crushed fruit
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45
Q

Pinot Noir is rarely used for the production of high volume, inexpensive wines, why?

A

It is hard to grow, and prefers cool climates, can be difficult to extract enough color and tannins when grown in high yields.

46
Q

Generally, Cabernet Sauvignon is destemmed before it is crushed and fermented. Why?

A

The stem of Cab Sauv can give undesirable herbaceous and astringent characters to the wine

47
Q

define ‘punching down’

A

This is a cap management technique. Traditionally this meant punching the cap down by hand with paddles on the end of sticks. Today, the same effect can be achieved with mechanical paddles.

48
Q

Why is the traditional method of ‘punching down’ considered dangerous?

A

It posed certain dangers for winery workers, with the possibility of someone being intoxicated by CO2

49
Q

What is a risk of overworking the cap by punching down too vigorously or too often?

A

Punching down is very effective at extracting color and tannin. If too much tannin is extracted, the finished wine can taste overly bitter and astringent

50
Q

Define ‘pumping over’

A

This cap management technique involves drawing off fermenting juice from the bottom of the vat and pumping it up on to the top, wetting the cap. It is a good way of dissipating heat and oxygenating the juice

51
Q

If the ‘cap’ is left to float during fermentation, what will happen?

A

If the cap is left to float, little color, flavor or tannin will be extracted from it

52
Q

Define ‘rack and return’

A

This cap management technique occurs when fermenting juice is drained from the vessel into another vessel, leaving the cap behind. The juice is then pumped back over the cap.

53
Q

How often will ‘rack and return’ normally be done during a fermentation? Why?

A

This is normally only used once or twice during a fermentation as it can be very extractive. Like pumping over, it is a very good way of dissipating heat.

54
Q

What are rotary fermenters?

A

This is when fermentation takes place in rotating horizontal tanks. This keeps the juice in constant contact with the skins

55
Q

Why is fermentation in oak barrels impractical for red wine?

A

Fermentation in oak barrels is impractical for red wines as it would be almost impossible to maintain sufficient contact between the skins and the juice

56
Q

What are press fractions?

A

This is when winemakers separate the wine at different stages in the pressing. At the start of pressing, press wine may be similar in composition to the free-run wine, but as pressing continues the wine becomes deeper in color and higher in tannin. Later press fractions may then be used to adjust color and tannin in the final blend

57
Q

What is the main objective if a winemaker chooses to ferment whole bunches of uncrushed grapes?

A

The objective of this technique is to create an oxygen-free environment for the uncrushed fruit.

58
Q

What are possible outcomes due to creating an oxygen-free environment during the fermentation of uncrushed fruit?

A
  1. The berries create some alcohol in their cells, without the involvement of any yeast (intracellular fermentation)
  2. A range of distinctive fruity aromas is created inside the berry, which gives wines in this way unique qualities
59
Q

Fermentation stops when the temp is below?

A

5 C (41 F)

60
Q

When is a depth filter used?

A

Before stabilization

61
Q

What method produces the most delicately colored roses?

A

direct pressing

62
Q

The waxy surface covering the skin of the grape is known as what?

A

The bloom

63
Q

The largest component of the grape’s pulp is what?

A

water

64
Q

Which 2 acids are most abundant in grape pulp?

A

tartaric acid, then malic acid

65
Q

what size is a barrique?

A

225 litres

66
Q

Name 2 alternatives to oak casks which will still add flavor and tannins.

A

oak staves and chips

67
Q

What is must?

A

grape juice

68
Q

what is enrichment?

A

Process when the sugar levels are increased through the addition of rectified Concentrated Grape Must (RCGM) before or during fermentation

69
Q

Name the 3 main methods of clarification?

A
  1. Sedimentation
  2. Fining
  3. Filtration
70
Q

What chemical causes cork taint?

A

TCA (trichloroanisole)

71
Q

Which 2 countries championed screw-cap closures?

A

Australia and New Zealand

72
Q

Sedimentation relies on what to pull suspended particles to the bottom?

A

gravity

73
Q

What is the benefit of a centrifuge?

A

It accelerates the speed of sedimentation

74
Q

What step in white winemaking is considered important to ensure the stability of the wine?

A

Fining

75
Q

Why do some winemakers avoid fining?

A

They believe it can adversely affect flavor and texture

76
Q

What is depth filtration?

A

The use of a thick layer of material to trap solid parts of the wine and remove the gross lees

77
Q

What are the drawbacks of surface filtration?

A

They are expensive, clog easily and some believe negatively affect the wine’s texture

78
Q

Wine that is matured aerobically has contact with what?

A

oxygen

79
Q

A winemaker who enhances the effects of oxidation by not filling a barrel completely may expect what tertiary characteristics in their fortified wine?

A

Pronounced tertiary character of toffee, nuts and caramel

80
Q

A 228 litre barrel is referred to as what?

A

A piéce

81
Q

How many times does a barrel need to be used to result in it imparting little or no flavor?

A

4 times

82
Q

The oxidative effects of barrel aging can be replicated by doing what?

A

Adding small controlled quantities of oxygen to a wine vessel

83
Q

The juice liberated during crushing is known as what?

A

free-run juice

84
Q

What is a pneumatic press and how does it work?

A

They consist of an inflatable rubber tube within a perforated horizontal stainless steel cylinder, which makes it possible to apply pressure over a large area, in a controlled way

85
Q

What is ‘must weight’?

A

The level of the sugar in grape juice

86
Q

What is RCGM?

A

Rectified Concentrated Grape Must

87
Q

Describe RCGM?

A

a colorless, odorless syrupy liquid

88
Q

When is RCGM used?

A

before or during fermentation to bolster sugar and therefore alcohol in a wine

89
Q

The yeast species responsible for the majority of wine fermentation is called what?

A

Saccharomyces Cerevisiae

90
Q

By controlling temp, winemakers can influence the flavors in wine. True or False?

A

True

91
Q

Winemakers can choose between ambient yeasts found on grape skins and in the winery, or…?

A

They can add cultured yeast strains

92
Q

The temp and length of heat exposure in wine barrel production is referred to as what?

A

The level of toasting

93
Q

Why do wines that are excessively enriched taste harsh and thin?

A

There are insufficient flavor to balance the artificially elevated alcohol levels

94
Q

It is difficult to remove sugar from grape juice - True or False?

A

True

95
Q

How is the acidification of wine usually carried out?

A

With the addition of powdered tartaric acid

96
Q

What are technical corks?

A

These closures are made from agglomerated cork

97
Q

How can technical corks vary depending on the quality level of the wine they are used for?

A

The simplest are pieces of cork bound together in a typical cork shape with a form of glue or plastic. They are cheaper than natural corks and are only suitable for wines that are to be drunk within a couple of years of production. Technical corks made with premium wines in mind are often made from cork granules that have been subjected to a manufacturing process that minimizes or eradicated TCA. They can be made to permit a very slow ingress of oxygen.

98
Q

Why would using smaller oak vessels have a greater effect on wine compared to using larger ones?

A

In smaller oak vessels more of the wine is in contact with the surface of the barrel

99
Q

Vessels that do not add any flavors or aromas to wine are known as what?

A

Inert vessels

100
Q

What are inert winery vessels usually made of?

A

Stainless steel or concrete

101
Q

If grapes are destined for premium wine, what usually happens when they arrive at the winery?

A

The grapes will be individually checked on a sorting table and unripe/rotten grapes removed

102
Q

Why might alcoholic fermentation stop before all sugars are consumed?

A
  1. The yeast may have run out of nutrients (other than sugar)
  2. The temp is too low (less than 5C/41F) or too high (above 35C/95F)
  3. A combination of high alcohol levels and high sugar levels cause yeast to stop functioning
103
Q

How can a winemaker stop fermentation (on purpose)?

A

By killing or removing yeast. Yeast can be killed with SO2, or grape spirit. Yeast can be removed by chilling and then filtering the fermenting wine

104
Q

It is believed that using ambient yeasts increases what in a final wine?

A

Complexity of flavor

105
Q

What is a potential drawback in relying on ambient yeast strains in the winery?

A

The winemaker cannot control which strains are present, and there may be variation between batches which is not suitable for high volume/contract production

106
Q

What does fermenting at lower temp achieve?

A

The most volatile aromas (which are usually floral) are preserved. It can also encourage fruity flavors in wine.

107
Q

How can malolactic conversion be encouraged?

A

By raising the temp of the wine, and not adding SO2 after alcoholic fermentation.

108
Q

How can malolactic conversion be avoided?

A

By storing wine at cool temps, using SO2, and by filtration that removes bacteria.

109
Q

Why might a winemaker choose to keep a white wine in contact with fine lees during pre-bottling maturation?

A

In order to add extra flavors and a richer texture to the wine.

110
Q

To survive med or long term aging, wines need sufficient levels of what?

A

Tannin, acidity and alcohol

111
Q

Blending can take place at any stage of the winemaking process, but when is it usually carried out?

A

After fermentation, or during the maturation process

112
Q

What are the 3 ways a winemaker can clarify wine?

A
  1. Sedimentation
  2. Fining
  3. Filtration (surface and depth)

WINE FLASHCARDS (WWJ) (9 decks)

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