Fortified Wine Production

Question 1

“mutage” define

Answer 1

process of adding alcohol to wine while wine is still fermenting

Question 2

Name two wines that are left to bake in an aboveground warehouse

Answer 2

Madeira and Rutherglen Muscat

Question 3

Montilla-Moriles DO makes a fortified wine similar to ____

Answer 3

Sherry

Question 4

flor-aged wines are lighter in body. why?

Answer 4

flor consumes sugars, glycerol, small amounts of alcohol and acetic acid

Question 5

why do flor-aged wines phave characteristic “nutty” and “bruised apple” aromas?

Answer 5

Flor will consume all of the sugar in the wine. when finished, flor yeast switch to another metabolic phase in which they use oxygen. the flor will then produce chemicals such as acetaldehyde, which provides these characteristics

Question 6

three main results of flor-aging (biological aging)

Answer 6

lower alcohol
lower acid levels
much higher acetaldehyde levels

Question 7

Oloroso Sherries are fortified to __-__% alcohol

Answer 7

17-18

Question 8

fino sherries are fortified up to __-__% alcohol

Answer 8

15-15.5%

Question 9

t/f: Oloroso Sherries are typically produced from base wines that do not have the quality or delicacy to be made into a fino

Answer 9

true

Question 10

What happens during oxidative aging

Answer 10

alcohol + acid levels increase

color deepens

Question 11

Oloroso sherries are dominated by ______ & ______ aromas

Answer 11

oxidative and caramelied aromas

Question 12

what type of barrel is used for soleras?

Answer 12

Butt (600L) american oak

Question 13

What are vins doux naturels?

Answer 13

lightly fortified sweet wines produced in the South of France

Question 14

What is a mistelle?

Answer 14

a wine in which the must is fortified before (or slightly after) fermentation