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Certified > Winemaking - Vinification > Flashcards

Winemaking - Vinification Flashcards

1
Q

What is vinification?

A
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2
Q

What are the decisions and practices made in the winery from harvest to when the wine is bottled?

A
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3
Q

What is the basic chemistry of wine and how it relates to cause and effect?

A

Malolactic conversion, acids in wine, and sugars in wine.

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4
Q

What is malolactic conversion in wine? What are acids in wine? What are sugars in wine?

A
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5
Q

What are the factors in decision making in vinification?

A

What is the goal of the winery?
What style of wine will be produced?
What will the price point of the wine be?Are there regional wine laws the winery must adhere to?
Sustainability.

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6
Q

Breakdown of how sustainability is implemented in the winery.

A
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7
Q

Explain the winemaking steps.

A

Harvest
Sort
Destem
White Wines: Crush, Press, Fermentation, Fining/Filtering, Bottling/Packaging.

Red Wines: Crush, Maceration, Fermentation (with skin contact), Pressing, Ageing, Fining/Filtration, Bottling/Packaging, Bottle Ageing.

Rosé Wines: (simple version)Crush (red grape varieties), Maceration skin contact (for a short time), Pressing, Fermentation, Fining/Filtration, Bottling/Packaging.

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8
Q

What are three types of Rosé production?

A

Maceration time
Blending Method - often used for sparkling wine production.
Saignée*

*Saignée or “bleeding” method (this essentially doesn’t exist anymore. It was a concentration technique for red wine production with rosé being the byproduct.)

Aging: Can be on the lees or without.Can be in concrete, stainless steel, or oak.

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9
Q

What is alcoholic fermentation?

A

Sugar + Yeast –> Alcohol, CO2, Heat, Aromas, Flavors

Saccharomyces cerevisiae = species of yeast for wine fermentation

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10
Q

What are the types fermentation vessels?

A

Wood
Stainless steel
Concrete

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11
Q

Why oak and what are its various origins?

A
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12
Q

What are the other types of wood used for barrels?

A

Acacia
Cherry
Chestnut.

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13
Q

What are the barrel sizes?

A

Barrique = 225 liters
Puncheon = 300 liters
Demi-muid = 600 liters
Foudre/Botti = 1,000+ liters

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14
Q

What is cause and effect of the different types of vessels and which has more flavor impact?

A
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15
Q

Which major areas of the world use different types of vessels and why such as botti in Piemonte or barriques in Rioja?

A
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16
Q

What are the considerations in choosing fermentation vessels types?

A

Size: Large or small.
Shape: Oval, round, egg.
Oxygen permeability considerations.
Temperature control.

17
Q

What are coopers?

A
18
Q

How is a barrel built?

A
19
Q

What are some winemaking terms and what do they mean?

A

Grape must
Chaptalization
Acidification
Water addition
Lees
Autolysis
Malolactic fermentation
Carbonic maceration

20
Q

What is skin contact and its effect on color, extraction, pH, and texture?

A
21
Q

What is bâttonage and its effect on weight, flavor, and texture?

A
22
Q

What is the difference between whole-cluster and stem inclusion versus whole-berry fermentations?

A
23
Q

Associate winemaking practices to a non-fruit descriptor on the Certified Exam Tasting Grid.

A
24
Q

Which regions and grape varieties are and are not associated with lees/autolysis, malolactic fermentation and carbonic maceration?

A
25
Q

What is temperature control and why is it important for different color wines and styles?

A
26
Q

What is oxygen management and what is its impact of final style of wine produced?

A
27
Q

Explain extraction through the use of punch downs, pump overs, maceration times, and fermentation temperature.

A
28
Q

Outline the differences between reductive and oxidative winemaking.

A
29
Q

What are ageing and maturation considerations?

A

Costs
Age of barrels
Length of time of aging

30
Q

In ageing and maturation, what does each region dictate and what options do winemakers have?

A
31
Q

In preparation for bottling, what is clarification?

A
32
Q

What’s the difference between fining and filtration?

A
33
Q

What’s cold stabilization?

A
34
Q

Give examples of fining agents.

A
35
Q

What’s the difference between free and bound compounds?

A
36
Q

What are sulphur additions?

A
37
Q

What are containers, closures and packaging of wine?

A

Containers:
Bottles
Kegs
Boxed wine

Closures:
Cork
Composites
Screw cap (Stelvin)
Glass top (Vinolok)

Packaging:
Labels and label design
Capsule colors and design
Adhering to governmental label laws

Certified (68 decks)

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