Brainscape's Knowledge GenomeTM

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


See full index

D4 Sparkling Wine > Winemaking and Grapegrowing > Flashcards

Winemaking and Grapegrowing Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Wine flashcards WSET ® Level 2 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 1 Spirits flashcards Wine Appreciation flashcards Introductory Sommelier Exam (CMS) flashcards WSET ® Level 3 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

What factors affect the mousse of a wine?

A
  • sugar available to convert to CO2
  • capacity for CO2 to dissolve in the wine (eg. healthy vs botrytis grapes)
  • length of time on lees
  • quality of disgorgement
  • time in bottle and type of closure
  • size and shape of glasses
  • serving temperature
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the reasons for blending

A
  • balance
  • complexity
  • style
  • consistency
  • rose
  • price
  • volume
  • fault minimisation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

why aren’t sparkling wines buttery?

A

because diacetyl is eaten by yeast during the second ferment

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

What is Liqueur de Tirage

A

a mix of wine/must, sugar, yeast, nutrients, and clarifying agent

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

how much alcohol will 24g/l of sugar generate in the second fermentation?

A

1.5%

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

Which portion of pressed wine will be faster maturing?

A

later press fractions with a higher concentration of phenolics, solids, and pH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How will a winemaker ameliorate too much tannin in the base wine?

A

fining with caesin, PVPP, or gelatine

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

what is laccase?

A

an enzyme released by botrytis affected grapes that causes oxidation

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

how are bottles stored during the 2nd fermentation?

A

horizontally at 10-12C

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

What factors influence time on lees?

A
  • legislation
  • style
  • wine price
  • producer’s financial ability
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

At what stage do autolysis characteristics become recognisable

A

after the first year, intensifying later

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

how long does autolysis take

A

between 4-10 years

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

why would a winemaker leave a wine on lees after autolysis concludes?

A

to take advantage of anti-oxidant characteristics

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

what is remuage

A

riddling to move flocculated sediment to the neck of the bottle

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

how long does manual riddling take

A

up to 8 weeks

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

how long does gyro palette riddling take

A

3-4 days

17
Q

what is Liqueur d’expedition

A

wine and sugar which determines the final sweetness

18
Q

What is the role of dosage?

A

to balance acidity. Less sugar is required in aged wines where the acidity is more rounded

19
Q

How does the maillard reaction work with champagne?

A

It occurs after disgorgement as the sugars in LdE interact with compounds in the wine created through yeast autolysis

20
Q

What is the transfer Method?

A

Similar to traditional but the first bottle is emptied into a pressurised tank, clarified/filtered, and rebottled with dosage.

21
Q

What are two other names for the tank method?

A

Charmat, Martinotti

22
Q

What are the benefits of the tank method?

A
  • large volumes
  • inexpensive
  • fast
23
Q

what temperature is the ferment for tank method?

A

16-18C

24
Q

How many ferments are there in tank method?

A

2, with the second in a pressurised tank

25
Q

Is lees ageing a likely intervention for a tank method wine? why/not?

A

not
- grapes are often aromatic with pronounced fruit flavours, not ideal for autolysis
- it is more expensive leaving the wine in tank, eliminating economic benefits

26
Q

how are yeast removed in tank method

A

centrifugation or filtration

27
Q

Why are wines chilled before bottling in the tank method?

A

to stabilise the wine and minimise effervesence

28
Q

what is the counter pressure system?

A

a bottling method that fills bottles with COs under pressure, preventing the entry of oxygen and loss of fizz

29
Q

how many ferments in the asti method?

A

one

30
Q

How does the asti method differ from tank

A

one ferment, a valve is initially left open for co2 to escape, but later shut dissolving a small amount into the wine. Wines in this style are less fizzy and lower alcohol.

31
Q

Why is Asti wine higher in sugar?

A

because the sugar is not all fermented, leading to low alcohol as well.
The ferment is stopped by rapid chilling once desired sweetness is achieved.

32
Q

Who is the largest consumer of wine globally?

A

Germany (17%)

33
Q

what countries make up the top 60% of sparkling wine consumption?

A

Germany, France, USA, Russia, Italy

34
Q

Who is the largest exporter of sparkling wine by volume?

A

Italy (43%)

35
Q

Is sparkling wine production growing or shrinking?

A

growing, by 60% between ‘02 and ‘18

36
Q

What are examples of traditional method wines?

A

champagne, cremant, cava, franciacorta

37
Q

What are examples of tank method wines?

A

prosecco, Moscato d’asti, Sekt

38
Q
A

D4 Sparkling Wine (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions