Brainscape's Knowledge GenomeTM

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


See full index

CSW > Chapter Five - Still Wine Production > Flashcards

Chapter Five - Still Wine Production Flashcards

1
Q

Stages of white wine production in chronological order

A
  • Harvest
  • Sort
  • Crushing
  • Press
  • Must adjustment
  • juice settling
  • inoculation
  • Fermentation
  • Sur lie aging
  • Clarification
  • Barrel aging
  • Blending
  • Cold stabilization
  • Bottling
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Stages of red wine production in chronological order

A
  • Harvest
  • Sort
  • Crush/destem
  • Must adjustment
  • Cold Soak
  • Inoculation
  • Ferment
  • Cap Management
  • Extended maceration
  • Press
  • Clarification
  • Barrel age
  • Blending
  • Bottling
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Barrique

A

A standard size (225 liter) oak barrel

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

Debourbage

A

Letting the newly pressed juice settle for a day or two before fermentation is allowed to begin

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

Chaptalization

A

Adding sugar to the must before fermentation begins

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

Sur lie aging

A

Allowing the wine to rest on the dead yeast cells after fermentation has completed

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

Batonnage

A

The stirring up of dead yeast cells back into the liquid

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

Must

A

Grape juice, or the mixture of grape juice, seeds, and skins, that will be fermented and transformed into wine

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

Diacetyl

A

A chemical by-product of malolactic fermentation that imparts a buttery aromas to wine

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

Carbonic maceration

A

An enzymatic fermentation that occurs in the absence of oxygen within whole, unbroken grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Free run

A

Considered to be the highest quality juice in the batch

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

Pomace

A

The cake of compressed grape skins and seeds that remains behind after the final pressing of the juice or wine

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

Racking

A

The use of gravity to remove suspended matter in a batch of newly fermented wine

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

Fining

A

A clarification technique that uses an inert material to attract and bind to unwanted materials

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

T/F

Sulfur can be added at many points during the winemaking process

A

True

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

T/F

A type of spirit called grappa is often made from the leftovers of wine production

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

T/F

Chaptalization is used to produce a wine with high levels of residual sugar

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

T/F

France and Canada are the two primary sources for oak barrels used in American wine production

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

T/F

Dessert wines are produced in the Sauternes region of France using grapes that have been affected by Botrytis Cinerea

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

T/F

Italy’s famouse Amarone wine is made using grapes that have frozen naturally on the vine

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

T/F

Weissherbst is a type of German rose

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

T/F

A mevushal wine is a kosher wine that is free from limitations on who may handle the wine once it leaves the winery

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

T/F

The direct press method of rose production is used to create pink wines with a deep rosy hue

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

T/F

The Riesling grape variety is often used in the production of Eiswein

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

T/F
In the production of orange wines, juice from white grapes spends a period of time ranging from several days to several months macerating with grape skins.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

T/F

Malolactic fermentation is used more often on red wines than white wines

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

T/F

Most of the yeasts used in winemaking are strains of Saccharomyces cerevisiae

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

T/F
According to the New World school of thought, terrior is considered to be paramount in wine production and winemakers should interfere as little as possible in the winemaking process

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

T/F
Malolactic fermentation is an optional winemaking process that converts malic acid into lactic acid, resulting in an overall softer, smoother wine

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What types of wines are most likely to be produced using the process of sagniee?

A

Deep red wines and light rose

31
Q

What term is used to refer to the process of allowing newly-pressed juice to settle for a day or two before fermentation is allowed to begin

A

Debourbage

32
Q

What is chaptalization?

A

Adding sugar to the juice in order to boost alcohol content in the finished wine

33
Q

What is a chemical by-product of MLF that often imparts a buttery aroma to wine?

A

Diacetyl

34
Q

What term is used for the cake of compressed grape skins and seeds that remains behind after the final pressing of the juice or wine?

A

Pomace

35
Q

What term is used for the mixture of juice, skins, and seeds that will be fermented into wine?

A

Must

36
Q

Which process used whole, uncrushed grape clusters?

A

Carbonic Maceration

37
Q

Very pale rose is often produced in Provence using what method?

A

Direct press

38
Q

What is sur lie aging?

A

Allowing the newly fermented wine to rest on the dead yeast cells for a period of time

39
Q

The mass of grape solids and skins that rises to the top of the fermentation tank during red wine fermentation is known by which of the following terms?

A

The cap

40
Q

How is crushing different than pressing?

A

The skins of the grapes are broken and juice is allowed to flow but no pressure is applied

41
Q

Inoculation

A

A winemaking procedure in which an active yeast culture (or other agent) is added to juice, must, or wine in order to initiate fermentation

42
Q

Racking

A
  • Most basic clarification procedure
  • uses the action of gravity by allowing the suspended matter to settle to the bottom of the fermentation vessel
  • The wine is then carefully drawn off the sediment and moved into a fresh container
43
Q

Fining

A

An inert material that has an affinity for certain particulates is stirred into the wine. The fining agent falls through the wine, attracting and binding with the unwanted materials as it settles to the bottom

Fining agents include gelatin, egg white, and bentonite clay

44
Q

Filtering

A

Involves straining the wine through a barrier with very fine openings in order to trap any particulates over a certain size

45
Q

Sterile filtering

A

Removes all microbes that could cause spoilage later

46
Q

Centrifuge

A

A modern piece of equipment that uses accelerated gravity to separate the wine from the heavier solids

47
Q

Cold stabilization

A

In order to prevent wine diamonds from forming in the consumers refrigerator, many white wines are cold stabilized before bottling.

This is achieved by chilling the wine to around 25 F, holding the wine at this temperature for one to three weeks and racking off the precipitates.

48
Q

Cold soak

A

If the winemaker chooses to begin maceration before fermentation, the must is chilled to below 55 F.

49
Q

How is a cold soak different from other maceration periods?

A

The grape solids are macerating in cold grape juice, a large percentage of which is water, as opposed to macerating in fermenting grape juice.

50
Q

Punching down

A

Physically punching the cap down into the juice

51
Q

Pumping Over

A

Pumping juice from the bottom of the tank and spraying it over the top of the cap; aka as remontage

52
Q

Rack and Return

A

Draining the fermenting juice into a separate holding tank before it is returned to the original tank by spraying it over the now sunken cap, resulting in more aeration; aka delestage

53
Q

Rotofermentation

A

Agitating the fermenting must in a specialized fermentation vessel that either rotates on its own or contains an inner paddle that mixes the fermenting must.

Eliminates need for punching down or pumping over, as the contents are mixed at regular intervals.

54
Q

Polymerization

A

The slow infusion of oxygen that seeps through the wood and into the wine helps tannin molecules combine with each other

55
Q

Micro-oxygenation

A

Bubbling a tiny amount of oxygen into the wine in an attempt to simulate the oxidization effects of barrel aging

56
Q

Carbonic maceration

A

alternative method of red winemaking involving an enzymatic fermentation that requires neither yeast nor bacteria.

Will occur in whole, unbroken grapes in the absence of oxygen.

57
Q

Process of Carbonic maceration

A

Grapes are placed in an enclosed fermentation vessel and blanketed with carbon dioxide. Enzymes in the grapes will begin to break down the grape sugars and create some alcohol within the berries.

58
Q

The amount of residual sugar in a rose depends on

A

When fermentation is stopped

59
Q

Saginee method of rose production

A

red grapes are crushed and vatted for a length of time (b/n 2- 20 hrs). Then a certain amount of the juice is run off to make rose. This method produces both a rose and a concentrated red wine from the same batch of grapes.

60
Q

Late Harvest

A

If growers wait beyond the typical optimal ripeness point to harvest the grapes, the berries will continue to gain sugar as long as there are green leaves o nthe vine.

61
Q

Most common varieties used in ice wine

A

Riesling, Gewurtztraminer, Chenin Blanc

62
Q

Crushing

A

Breaking the skins of the grapes

63
Q

Pressing

A

Separating the grape juice from the skins and other solids

64
Q

Cold soak

A

Contact between grape skins and juice prior to the start of fermentation

65
Q

The first - and the finest - juice from the grapes

A

Free run

66
Q

French term for juice settling

A

Debourbage

67
Q

Number of gallons in a 225 liter barrel

A

60

68
Q

Typical strain of commercial yeast used in winemaking

A

Saccharomyces cerevisiae

69
Q

Secondary fermentation, initiated by bacteria

A

Malolactic fermentation

70
Q

Expired yeast cells (in a newly fermented wine)

A

Lees

71
Q

Sur Lie aging

A

Allowing a newly fermented wine to remain in contact with the expired yeast cells

72
Q

Filtration

A

Clarification via straining wine through a barrier

73
Q

“Bleeding” method used to produce red wines and rose

A

Saignee

74
Q

Vineyard mold that shrivels grapes for use in sweet wines such as sauternes

A

Botrytis cinerea

CSW (24 decks)

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