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Wine Appreciation > Winemaking > Flashcards

Winemaking Flashcards

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1
Q

What do vineyard owners have to consider before planting their grapes?

A

The climate of both their vineyard and the surrounding region

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2
Q

Macro climate?

A

The larger climate around the region in which the vineyard is located

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3
Q

Micro climate?

A

The climate of their vineyard area

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4
Q

What must be considered whilst looking at the macro climate?

A

Temperature trends, elevation

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5
Q

Cold weather can cause grapevines to…

A

Freeze, make the production difficult and makes the harvest season short

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6
Q

Humid air can increase…

A

Vine disease and destroy crops

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7
Q

Optical grape growing conditions are…

A

Warm, dry summers
Low humidity
Moderate/tame, wet winters
Best grown on hills due to the way the sun hits them

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8
Q

Changes in weather conditions and land conditions can effect…

A

Colour, body, aroma and flavour of wine

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9
Q

Degrees brix?

A

The sugar content of a grape

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10
Q

Titratable acidity?

A

The amount of tartaric acid in the grape

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11
Q

pH level?

A

This is the amount of acids that are in the grape; level too low means there’s too much acid, level too high means there’s not enough acid. Needs to be balenced

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12
Q

How is ripeness of the grape determined?

A

Degrees brix, titratable acidity and pH levels

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13
Q

The grapes ripeness can effect…

A

The taste, aroma, body and colour of the wine

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14
Q

What ways can grapes be picked?

A

Mechanical picking

Manual picking

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15
Q

Mechanical picking

A

Larges tractors that are driven over the vines, using rods to shake the grapes loose
Pros; good for large properties, very little manpower, isn’t very expensive
Cons; picks all grapes rather than the ripe ones

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16
Q

Manual picking

A

Picking the grapes by hand, gathered in bins ready to be transported
Pros; more accurate, grapes aren’t wasted
Cons; lots of manpower needed

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17
Q

Destemming

A

This is where the stems are removed from the grapes. This can be done before and after crushing

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18
Q

Destemming cuts down on…

A

The amount of tannin in the wine

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19
Q

What ways can grapes be crushed?

A 
Barefoot trampling 
Wooden fruit crusher 
Stainless steel fruit crusher 
Manual crusher 
Industrial mechanical crusher
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20
Q

Barefoot trampling (pageage)

A

A traditional and non expensive way to crush grapes. Done in late basins or barrels.
Pros; destems the grapes (if not already done), inexpensive
Cons; only really suitable for smaller vineyards, doesn’t produce much wine

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21
Q

Wooden fruit crusher

A

Small wooden machine to help crush grapes by hand. Grapes are put in a basin at the top of the machine and the crushed by then crank on the side of the machine

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22
Q

Stainless steel fruit crusher

A

Same as wooden, but made of steel. Easier to crush and clean afterwards

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23
Q

Manual crusher

A

Requires winemaker to crank the machine, more powerful as there’s rollers to move the grapes along. Also destems the grapes

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24
Q

Industrial mechanical crusher

A

Best crushing option for larger vineyards, destems grapes also. Machines are efficient, needs little manpower and are accurate.

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25
Q

Destemming these grapes is usually done before the fermentation stage. This is to increase tannins in the wine to give it the body, depth and distinct flavour. If the stems are left on too long, this can make the wine rough and taste strange.

What wine is being made

A

Red wine

26
Q

Destemming these grapes is usually done before the crushing stage. This is to decrease the tannins in the wine. The stems are then sometimes re added during the pressing process to filter out pulp and sediment.

What wine is being made

A

White wine

27
Q

The earlier the grape is destemmed…

A

The lower the tannin level

28
Q

Not always a necessary process in the wine making process
Similar to crushing
Separates the juice from the skin

A

Pressing

29
Q

This process is used when the winemakers want to get as much wine out of their harvest as possible

A

Pressing

30
Q

Pressing causes the juice to be ….. Due to the force that is needed to press the grapes

A

Lower quality

31
Q

Must

A

The product of crushing the grapes

32
Q

The wine maker mixes the must and yeast together.

What is this process called

A

Primary fermentation

33
Q

What are the steps to the primary fermentation process?

A
  • determine if the grapes have enough natural yeast
  • Add cultured yeast accordingly
  • let the mixture sit in open air for 3-5 days
  • yeast cells reproduce by feeding on the sugars, producing alcohol and carbon dioxide.
34
Q

What percentage of the fermentation process happens in the first 3 days?

A

70%

35
Q

What temperature is red wine kept at during the primary fermentation stage?

A

Between 22°C and 25°C

36
Q

What temperature is white wine kept at during the primary fermentation stage?

A

Between 15°C and 18°C

37
Q

How much alcohol is produceds from a gram of sugar?

A

About half a gram

38
Q

Secondary fermentation helps…

A

Age the wine

39
Q

For this process, the wine must be sealed in an airtight barrel

A

Secondary fermentation

40
Q

The airtight barrel helps…

A

Prevent the wine from oxidizing and also helps to create the body, aroma, colour and flavour.

41
Q

During the secondary fermentation process…

A
  • Natural proteins in the grapes are broken down
  • yeast cells and other materials in the mixture settle
  • the potassium baitartrate begins to crystallize
  • the wine is cleared up so it’s less cloudy.
42
Q

Excessive amounts of this can cause the wine to be harsh

A

Malic acid

43
Q

This happens when the malic acid is metabolized by the lactid acid bacteria in the wine, producing carbon dioxide and lactic acid

A

Malalactic fermentation

44
Q

This process can cut the bitterness of the wine down

A

Molalactic fermentation

45
Q

There are several different options for a vessel to be used during the secondary fermentation process. Different barrels can effect the…

A

Flavours and textures

46
Q

This barrel is durable, can be used time and time again

Flavour neutral

More freedom with adding own flavours when these barrels are used

Easier to clean

A

Stainless steel barrels

47
Q

Classic traditional way of aging wine

Very expensive for winemakers

Need to be replaced frequently and they’re not easy to clean

A

Wooden barrel

48
Q

Wine makers will some times mix batches of wine to…

A

Create unique textures, flavours and aromas

Highlight the positive aspects from the batches whilst cancelling out the negative

49
Q

The name of chemicals and additives used in the wine making process

A

Fining agents

50
Q

Fining agents are used to…

A

Remove/counteract tannins
Control the texture of wine
Clarify the wine

51
Q

Slightly different to fining agents but are added to kill of bacteria and preserve the wine

A

Preservatives

52
Q

The most common preservative added to wine

A

Sulfer dioxide

53
Q

The sulfer dioxide can be added before the secondary fermentation process for this wine, to prevent the malolactic fermentation process.
It also prevents the wine from over oxidizing and growing bacteria

A

White wine

54
Q

Sulfer dioxide is used in this wine to balence and stabilize the colour. Again the sulfer dioxide is added before the secondary fermentation

A

Red wine

55
Q

Adding preservatives to wine can have…

A

Health hazards if not correctly used

56
Q

Filtration has 2 purposes;

A

To clarify the wine and ensure there’s no particles making it look cloudy
And microbial stabilization, which is about filtering out contaminants the naked eye can’t see

57
Q

Hock

A

A narrow tall bottle with little to no change in volume from bottom to top

58
Q

Bordelaise

A

A straight sided bottle with high shoulder and pronounced punt

59
Q

Burgundy

A

A tall bottle with sloping shoulder and smaller punt

60
Q

Classic and traditional, looks good

However

Could affect the taste of the wine
Breaks easily

A

Cork

61
Q

Doesn’t affect the wine taste
Looks classy

However

Breaks easily
Not traditional

A

Synthetic cork

62
Q

Won’t break
Easy to open
Doesn’t affect the taste of the wine

However

Not traditional
Not classy

A

Screw cap

Wine Appreciation (3 decks)

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