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CSW > Chapter Five - Still Wine Production > Flashcards

Chapter Five - Still Wine Production Flashcards

(74 cards)

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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
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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
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3
Q

Barrique

A

A standard size (225 liter) oak barrel

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4
Q

Debourbage

A

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

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5
Q

Chaptalization

A

Adding sugar to the must before fermentation begins

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6
Q

Sur lie aging

A

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

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7
Q

Batonnage

A

The stirring up of dead yeast cells back into the liquid

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8
Q

Must

A

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

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9
Q

Diacetyl

A

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

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10
Q

Carbonic maceration

A

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

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11
Q

Free run

A

Considered to be the highest quality juice in the batch

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12
Q

Pomace

A

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

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13
Q

Racking

A

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

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14
Q

Fining

A

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

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15
Q

T/F

Sulfur can be added at many points during the winemaking process

A

True

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16
Q

T/F

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

A

True

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17
Q

T/F

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

A

False

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18
Q

T/F

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

A

False

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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

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20
Q

T/F

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

A

False

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21
Q

T/F

Weissherbst is a type of German rose

A

True

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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

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23
Q

T/F

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

A

False

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24
Q

T/F

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

A

True

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25
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.
True
26
T/F | Malolactic fermentation is used more often on red wines than white wines
True
27
T/F | Most of the yeasts used in winemaking are strains of Saccharomyces cerevisiae
True
28
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
False
29
T/F Malolactic fermentation is an optional winemaking process that converts malic acid into lactic acid, resulting in an overall softer, smoother wine
True
30
What types of wines are most likely to be produced using the process of sagniee?
Deep red wines and light rose
31
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
Debourbage
32
What is chaptalization?
Adding sugar to the juice in order to boost alcohol content in the finished wine
33
What is a chemical by-product of MLF that often imparts a buttery aroma to wine?
Diacetyl
34
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?
Pomace
35
What term is used for the mixture of juice, skins, and seeds that will be fermented into wine?
Must
36
Which process used whole, uncrushed grape clusters?
Carbonic Maceration
37
Very pale rose is often produced in Provence using what method?
Direct press
38
What is sur lie aging?
Allowing the newly fermented wine to rest on the dead yeast cells for a period of time
39
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?
The cap
40
How is crushing different than pressing?
The skins of the grapes are broken and juice is allowed to flow but no pressure is applied
41
Inoculation
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
Racking
- 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
Fining
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
Filtering
Involves straining the wine through a barrier with very fine openings in order to trap any particulates over a certain size
45
Sterile filtering
Removes all microbes that could cause spoilage later
46
Centrifuge
A modern piece of equipment that uses accelerated gravity to separate the wine from the heavier solids
47
Cold stabilization
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
Cold soak
If the winemaker chooses to begin maceration before fermentation, the must is chilled to below 55 F.
49
How is a cold soak different from other maceration periods?
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
Punching down
Physically punching the cap down into the juice
51
Pumping Over
Pumping juice from the bottom of the tank and spraying it over the top of the cap; aka as remontage
52
Rack and Return
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
Rotofermentation
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
Polymerization
The slow infusion of oxygen that seeps through the wood and into the wine helps tannin molecules combine with each other
55
Micro-oxygenation
Bubbling a tiny amount of oxygen into the wine in an attempt to simulate the oxidization effects of barrel aging
56
Carbonic maceration
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
Process of Carbonic maceration
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
The amount of residual sugar in a rose depends on
When fermentation is stopped
59
Saginee method of rose production
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
Late Harvest
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
Most common varieties used in ice wine
Riesling, Gewurtztraminer, Chenin Blanc
62
Crushing
Breaking the skins of the grapes
63
Pressing
Separating the grape juice from the skins and other solids
64
Cold soak
Contact between grape skins and juice prior to the start of fermentation
65
The first - and the finest - juice from the grapes
Free run
66
French term for juice settling
Debourbage
67
Number of gallons in a 225 liter barrel
60
68
Typical strain of commercial yeast used in winemaking
Saccharomyces cerevisiae
69
Secondary fermentation, initiated by bacteria
Malolactic fermentation
70
Expired yeast cells (in a newly fermented wine)
Lees
71
Sur Lie aging
Allowing a newly fermented wine to remain in contact with the expired yeast cells
72
Filtration
Clarification via straining wine through a barrier
73
"Bleeding" method used to produce red wines and rose
Saignee
74
Vineyard mold that shrivels grapes for use in sweet wines such as sauternes
Botrytis cinerea

CSW (24 decks)

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