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Ethans Flashcards > Winemaking VEN3 > Flashcards

Winemaking VEN3 Flashcards

1
Q

How often is wine made?

A

Once a year. Grapes can only be harvested once a year

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2
Q

What is yeast and what does it do in terms of winemaking?

A

Eukaryotic microorganisms part of the fungus kingdom. Yeast helps convert the sugar in grapes to carbon dioxide and alcohol during fermentation.

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3
Q

What is the acidity of wine and the importance of the acidity?

A

Wine ranges a pH of 2.5-4.5 but usually sits around 3.2-3.5. The low acidity along with the alcohol means that no bacteria or diseases can grow making it one of if not the most hygienic beverage

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4
Q

Sweet vs. Dry Wine

A

Sweet contains remaining sugar and have a sweet taste. Dry wines have little to no sugar remaining.

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5
Q

How much alcohol is contained in wine?

A

5.5-20% but usually around 12-14%

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6
Q

What are tannins?

A

Large molecule called polyphenols. Tannins interact with our saliva and protein in them to give wine bitterness and astringency. Found in skin and seeds

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7
Q

What are the five types of wine?

A

White wine, Rose wine, Red wine, Dessert wine, and Sparkling wine

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8
Q

What is fermentation?

A

Biological process where sugars in the grapes are converted by microorganisms into alcohol and carbon dioxide.

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9
Q

Still vs. Sparkling wine

A

Still wine contains less than 1 atmosphere of CO2 (<3.92 grams of CO2 per liter)
Sparkling wine contains more than 1 atmosphere of CO2

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10
Q

What is a field blend?

A

Where different varieties of grapes from the same vineyard are picked and crushed together

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11
Q

What is a wine blend?

A

Mixing new or old wines that were fermented separately

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12
Q

What is varietal labeling?

A

Only 75% or more of the grapes used for the wine be of the stated variety

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13
Q

Yield=

A

Tons/acre

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14
Q

What country has the largest surface area of vineyards?

A

Spain

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15
Q

When is bud break?

A

April 1

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16
Q

What is veraison?

A

Onset of ripening

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17
Q

What does a refractometer do?

A

Refracts light to determine the brix

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18
Q

How do you calculate degree days?

A

When average temperature is >50 degrees, -50 of average then add to total number.

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19
Q

What is must?

A

Crushed grapes (Juice)

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20
Q

What is Brix?

A

Percentage of sugar (Mostly glucose and fructose)

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21
Q

What is Pomace?

A

Seeds and skin after pressing

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22
Q

What is the scientific name for Wine Yeast?

A

Saacharomyces cerevisiae

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23
Q

What does respiration do?

A

Breaks down carbon for energy. Converts sugar to CO2 and water. Requires oxygen

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24
Q

What does fermentation do?

A

Produces ethanol, CO2 and heat. No oxygen required

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25
Q

1 degree brix drop = how much rise in temperature?

A

2.3 degrees

26
Q

What temperature is too hot for yeast?

A

100 degrees

27
Q

How do you calculate ethanol yield?

A

Brix x .55 = ethanol yield

28
Q

What temperature and length is red wine typically fermented at?

A

High 80s to low 90s; 5-7 days

29
Q

What is malolactic fermentation?

A

Secondary fermentation in which lactic microorganisms using malic acid in grapes to produce lactic acid and CO2 as well as diacetyl

30
Q

Is Wild Yeast or Wine Yeast sensitive to SO2

A

Wild Yeast

31
Q

What are the three kinds of presses?

A

Continuous, basket press, tank press

32
Q

What is racking?

A

Transfer of juice or wine away from lees

33
Q

What is lees?

A

Solid material in juice/wine

34
Q

Why fine a wine?

A

To improve clarity, change wine’s taste, reduce tannin level, remove proteins, remove polysaccharides, and stabilize wine

35
Q

What is tartaric stabilization?

A

Gets rid of tartaric crystals by chilling in a refrigerator or ion exchange

36
Q

Why is red wine red?

A

Pigments in skin are extracted during fermentation

37
Q

What is maceration?

A

Process of putting skin in contact with juice

38
Q

When is extraction of color at its highest?

A

4-5 days

39
Q

What is cap?

A

Layer formed by skins from CO2 bubbles separating skins from juice during fermentation

40
Q

What are the two forms of cap management?

A

Pushdown and Pumpover

41
Q

What kind of flavor and aromas to barrels give?

A

Oak and smokey

42
Q

What is the average lifespan of barrels?

A

5 years

43
Q

How many oxygen saturations are ideal for red and white wines?

A

2 for red wines and 0 for white wines

44
Q

What is micro oxygenation?

A

Adding small amounts of oxygen over time to promote oxidative reactions

45
Q

What are the two types of white wines?

A

Fresh/fruity and complex

46
Q

What are barrels used for in red wines?

A

Aging

47
Q

What is not produced in alcoholic fermentation?
Alcohol
Carbon Dioxide
More yeast
Diacetyl
Heat

A

Diacetyl

48
Q

Volatile acidity is produced by…

A

acetobacter

49
Q

How can you prevent acetobacter? 2 ways

A

Completely fill up containers so there is no oxygen or add SO2 to kill of acetobacter

50
Q

Are red grapes or white grapes harvested riper?

A

Red grapes (More sugar)

51
Q

What is free run?

A

Wine that comes out without pressing; Less bitter than pressed wine

52
Q

On average how long are red wines put in barrels to age?

A

1-2 years

53
Q

How are tartrates produced?

A

When a hydrogen ion on tartaric acid is replaced with a potassium ion

54
Q

What temperature is white wine typically fermented at? How long do they take?

A

50-60 degrees to preserve fruit aromas and take 3-4 weeks

55
Q

How is Chardonnay produced differently?

A

Barrel aged and fermented at a warmer temperature (70 degrees)

56
Q

How much brix are champagne grape picked at?

A

18-20 brix

57
Q

What is a base wine called?

A

Cuvee

58
Q

What is the process of adding yeast and sugar and filling the bottles called?

A

Tirage

59
Q

What is the process of riddling?

A

Gradually moving the bottle to get the yeast to collect at the top

60
Q

What is the process of disgorging?

A

Removing the yeast from the bottle after riddling

61
Q

Fermented in this bottle is what method?

A

Traditional method

62
Q

What is chaptalization?

A

Adding cane sugar to must

Ethans Flashcards (11 decks)

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