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Certified specialist of wine > Fermentation of wine-Ch. 5 > Flashcards

Fermentation of wine-Ch. 5 Flashcards

1
Q

If left unattended what will happen to grapes right after harvest?

A

(1) Degrade/oxidize (2) Concentrate their sugars/raisinize (3) broken grapes start to ferment

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2
Q

What can be done to protect the grapes immediately after harvest?

A

(1) Give sulfur (2) keep the grapes cool

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3
Q

What 2 things does sulfur do to protect the grapes?

A

(1) Combines with 02 to form sulfur dioxide, (2) sulfur dioxide inhibits the growth of yest and bacteria

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4
Q

What is the term for the process that happens to the grapes right after harvest which removes leaves and under-ripe or damaged grapes?

A

Sorting

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5
Q

What is cold soak? and what is its purpose? Is it mostly done for red wine or white?

A

After pressing grape must is allowed to macerate on the skins of the grapes for a short period of time….this allows the must to extract the tannins/color/aromas….Mainly done for red wine but good for some white aromatic wines.

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6
Q

What free-run juice?

A

The must that happens before pressing; from crushing or just the opening of skins from the weight of the grapes on top of each other.

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7
Q

What can be done with the free-run must and the press must?

A

They can be blended…..Free-run gives fruitiness, aromas, balance while the Press must gives tannin, body, complexity….Usually blended in a ration of free-run-to-press of 9-1.

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8
Q

What is the name of the modernized press machines? and what is its benefit?

A

Bladder presses…It gently presses the must out of the grape without crushing the seeds or open the skin cells.

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9
Q

What is the term for the remaining paste cake of dry grape skins and seeds after the final press? and what is it used for?

A

Pomace….(1) used as composte, (2) used to make promac brandies called Marc or Grappa.

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10
Q

What is the term for grape juice destined for fermentation?

A

Must

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11
Q

What are the 5 steps involved in the pre-fermentation stage?

A

(1) Sorting, (2) crushing/destemming, (3) Pressing, (4) Must adjustment, (5) juice setling/deborbage.

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12
Q

What are 2 classic exampies or must adjustment?

A

(1) Acidification, (2) Chaptalization

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13
Q

Why would acitification be done? and what is used?

A

In certain vintages where it was too hot and did not produce enough acid….Tartaric acid.

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14
Q

Why would chaptalization be done? What is its purpose?

A

In certain vintages where it was too cold to produce enough sugar…..It is only added to inc. the alcohol level.

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15
Q

What are the 2 types of yeast used to make fermentation?

A

Wild yeast and Commercial yeast.

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16
Q

What is the term for injecting commercial yeast into the must to start fermentation?

A

Innoculation

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17
Q

What is the commercial yeast called?

A

Saccharomyces cerevisiae

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18
Q

What is the term for when the yeast prematurely stops fermenting? and give an example of what causes it?

A

Stuck fermentation….Too HIGH temperatures during fermentation, i.e. >100F.

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19
Q

What is the optimal temperature for fermentation? and what does it allow to retain?

A

50-60F…..The fruit and floral aromas.

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20
Q

Name 2 reasons yeast will stop fermenting wine appropriately?

A

(1) When it has consumed all the sugars, (2) When it has reached an ABV of 14%

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21
Q

In is the term for the 2nd fermentation that takes place in order to soften the acidity level in the wine?

A

Malolactic fermentation

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22
Q

What type of bacteria initiates MLF? and it converts what to what?

A

Lactic bacteria…..malic acid to lactic acid

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23
Q

What does MLF do to wine?

A

It turns the sharp malic acid of tart, green apples to lactic acid which softens, creamier, buttery

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24
Q

What is the name of the ester that is created through MLF?

A

Diacetyl

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25
Q

What is the term for dead yeast?

A

Lees

26
Q

What is the term for the gentle clarification that gets rid of the lees?

A

Racking

27
Q

What is the term used to describe letting the wine rest on the lees?

A

Sur lie

28
Q

What is the name of the technique of stiring the lees?

A

Batonnage

29
Q

What are the (4) techniques used to clarify wines?

A

Gravity racking….Fining…Filtering….Centrifuge

30
Q

What is finning? and give (2) examples?

A

When a material is used to bind to unwanted substances in the wine…..egg whites, gelatin

31
Q

What is cold stabilization? and what is it used for?

A

Technique by which the temperature is lowered to around 25F after the wine has been fermented and blended….To get ride of tartic acid crystals or white diamonds

32
Q

Why is it important to maintain good cap management?

A

To ensure maceration…..To make sure acetobacter does not grow on top of the cap.

33
Q

What happens if acetobacter grows on top of the cap?

A

It causes to formation of acetic acid (vinegar aroma).

34
Q

What are the 4 methods of cap management?

A

(1) Punching down..(2) Pumping over..(3) Delestage/Rack and return..(4) Rotofermentation

35
Q

What is the french term for Pumping over?

A

Remontage

36
Q

What is the term for Rack and Return?

A

Delestage

37
Q

What does Mutage mean?

A

Adding alcohol to fermenting wine to stop fermentation early…Used to make sweet fortified wines.

38
Q

What is assemblage?

A

The blending process in sparkling wines…Done between primary fermentation and 2nd fermentation or prise de mousse

39
Q

What is remuage?

A

Riddling

40
Q

Explain the difference between cold vs. warm fermentation?

A

Cold (50-60F)-extracts more fruit/floral aromas….Warm(85-95F)-extracts more phenolics

41
Q

What is the disadvantages to clarification?

A

May extract some of the phenolics…sediment can induce more complexity in the wine?

42
Q

After how long does the a typical barrel impart flavors?

A

4yrs

43
Q

What is a standard size oak barrel? and what is it called?

A

225L, (60-gallons)……..Barrique

44
Q

What is the difference b/t french and american oak?

A

French-tighter grains gives more refined and subtle flavors….American-looser grains give ROBUST flavors.

45
Q

Give 2 cheaper alternatives to oak barrel aging?

A

(1) oak chips/planks…….(2) mico-oxygenation-involves bubbling a small of O2 into the wine.

46
Q

What is the purpose of oak aging in barrels?

A

To allow for slow mico-oxygenation of the wine causing the tannins to polymerize from the harsh short chain tannins to the softer longer chained tannins.

47
Q

What is another term for carbonic maceration? and describe this technique?

A

Whole berry fermentation….The wine is placed in the tank and the wt of the top berries on the bottom berries causes then bottom berries to press out its juice. The juice then undergoes fermentation with the yest already on the skins which causes a buildup of CO2. The buildup of CO2 causes an enzymatic process where the grapes at the top starts to ferment inside the grapes WITHOUT YEAST.

48
Q

What flavors does carbonic maceration impart? and give a classic example?

A

Tropical fruit aromas with low tannins…Beaujolais Nouveau

49
Q

What is a rose’?

A

Pink wine made from red grapes.

50
Q

What is saignee?…and how is it pronounced?

A

The main process to make rose’. As the must is being macerated during fermentation a small portion of the wine is “bleed-off” and used to make rose’ while the rest is used to make regular red wine……sonyay

51
Q

What is the name of the technique used to make a very pale rose’? and where is it made?

A

Direct press method….Provence

52
Q

Describe the direct press method?

A

Red grapes are crushed and pressed at the same time (as with whites) which results in a very pale pink juice.

53
Q

What is the term to describe a Rose’ using the direct press method?

A

Vin gris

54
Q

Does a Rose’ usually undergo MLF?

A

No

55
Q

What is the style of Rose’?

A

Fresh, refreshing, fruity, mod-high acid

56
Q

What is the term for a sweet Rose’?

A

Blush

57
Q

What is a Rose’ called from a single variety? and give an example?

A

White….White Zinfindel

58
Q

What is the term for Rose’ in spanish?

A

Rosado (pink)

59
Q

What is the term for Rose’ in Italian?

A

Rosato

60
Q

What is the term for Rose’ in German?

A

Weissherbst

Certified specialist of wine (3 decks)

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