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Vinification - CMS Intro Somm Flashcards

1
Q

What is the definition of fermentation?

A

Fermentation is a chemical reaction whereby sugar from ripe grape juice plus yeast either ambient in the air or inoculated by the winemaker yields alcohol and carbon dioxide (CO2), as well as flavors, aromas, and heat.

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2
Q

What are the products of fermentation?

A

Fermentation produces:
* Alcohol
* Carbon dioxide (CO2)
* Flavors
* Aromas
* Heat

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3
Q

True or False: Fermentation only occurs with added yeast.

A

False

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4
Q

Fill in the blank: Fermentation is a reaction involving sugar from ripe grape juice and _______.

A

[yeast]

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5
Q

What role does yeast play in fermentation?

A

Yeast converts sugar into alcohol and carbon dioxide during fermentation.

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6
Q

What is a large vessel used for fermentation called?

A

Foudre

1000+ liters

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7
Q

What is the capacity of a foudre?

A

1000+ liters

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8
Q

What is a small vessel used for fermentation called?

A

Barrique

225 liters

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9
Q

What is the capacity of a barrique?

A

225 liters

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10
Q

What shape are some fermentation vessels?

A

Egg-shaped

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11
Q

What are the effects of barrel aging on wine?

A
  • Evaporation of excess water
  • Oxidation
  • Textural changes
  • Flavor changes

This process concentrates the remaining flavors and aromas in the wine.

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12
Q

How does oxidation affect the color of white wines during barrel aging?

A

White wines darken from pale yellow to gold

Oxidation is a key factor in the aging process that impacts color.

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13
Q

What color change occurs in red wines during barrel aging?

A

Red wines tend to lighten in color

This is a result of oxidation and other chemical changes.

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14
Q

What textural change occurs in wine due to aging in oak barrels?

A

Aging in oak softens the wine

This softening contributes to a smoother mouthfeel.

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15
Q

What flavors can be imparted to the wine from the barrel during aging? List them.

A
  • Vanilla
  • Oak
  • Toast
  • Spice (cinnamon, clove, allspice)
  • Coconut

These flavors enhance the complexity and character of the wine.

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16
Q

What type of barrels impart the most flavor to wine?

A

New-oak barrels (or ‘first-use’ barrels)

These barrels are used for the first time and have not previously held any liquid.

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17
Q

How do older oak barrels affect the flavor of wine?

A

Older (or ‘used’) oak barrels impart little flavor and become essentially neutral by their fourth to sixth year of use

They may still contribute oxidative flavor and textural effects even when they no longer impart wood-based aromas.

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18
Q

What happens to barrels after four to six years of use?

A

They become essentially neutral and stop contributing flavor or aroma

Older barrels may still affect the wine’s texture and oxidative qualities.

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19
Q

How do large barrels affect the flavor of wine?

A

Large barrels will impart less flavor to the wine because a lower percentage of liquid is in contact with the barrel’s wood.

Larger barrels have more volume, which means the ratio of wine to wood is lower.

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20
Q

How do small barrels affect the flavor of wine?

A

Small barrels will impart more flavor to the wine because a higher percentage of liquid is in contact with the barrel.

Smaller barrels have less volume, increasing the ratio of wine to wood.

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21
Q

What are the flavor characteristics of American Oak?

A

Bold, more intense flavors of vanilla, baking spices, dill, and coconut

American Oak is known for imparting robust flavors to wine.

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22
Q

What are the flavor characteristics of French Oak?

A

Subtler aromas of vanilla, toast, and spice

French Oak tends to provide more delicate flavors compared to American Oak.

23
Q

Name two other types of oak aside from American and French Oak.

A

Slavonian and Hungarian

Slavonian oak comes from northeastern Croatia.

24
Q

What are the levels to which the inside of the barrel is toasted during the coopering process?

A

Light, medium, or heavy

25
How does an increased toast level affect wine?
Increases the amount of vanillin, spice, and toast flavors imparted to the wine ## Footnote Higher toast levels enhance the flavor profile of the wine.
26
Which toast level promotes the most extraction of wood tannin?
Light toast ## Footnote Light toast is beneficial for extracting wood tannin effectively.
27
What is malolactic fermentation?
A process where tart malic acid is converted to softer-tasting lactic acid.
28
What does 'malo' or 'ML' refer to in winemaking?
'Malo' or 'ML' refers to malolactic fermentation.
29
In which types of wines does malolactic fermentation occur?
Both red and white wines.
30
What flavor is imparted to red wines during malolactic fermentation?
No flavor is imparted.
31
What flavors can malolactic fermentation impart to white wines?
* Buttery * Buttered popcorn
32
What texture does malolactic fermentation give to white wines?
A creamy texture.
33
What are Carbonic Maceration Tanks filled with?
Whole berries ## Footnote Whole berries refer to uncrushed grapes used in the fermentation process.
34
What gas blankets the Carbonic Maceration Tanks?
CO2 gas ## Footnote CO2 gas is used to create an anaerobic environment that promotes intracellular fermentation.
35
What type of fermentation begins in Carbonic Maceration?
Intracellular fermentation ## Footnote Intracellular fermentation occurs inside the grape berries themselves.
36
How do berries at the bottom of the tank ferment during Carbonic Maceration?
They are crushed and ferment normally ## Footnote This refers to the typical fermentation process where crushed grapes undergo alcoholic fermentation.
37
What is produced as a result of the Carbonic Maceration process?
Unique aromas and flavors ## Footnote The specific fermentation method contributes to distinctive sensory qualities in the wine.
38
Which region is most historically associated with Carbonic Maceration?
Beaujolais region of Burgundy, France ## Footnote Beaujolais is renowned for its wines made using this fermentation technique.
39
In what type of climate is lees contact often used, and why?
Lees contact is often used in cool-climate growing regions to derive more expressive aromas and flavors from grape varieties.
40
What happens to yeast cells after fermentation?
Yeast cells expire and settle to the bottom of the tank or barrel.
41
What is the process called when wine is left in contact with the lees for an extended period?
Sur lie aging.
42
Name some aromas that can be derived from lees contact.
* Bread dough * Yeast * Toast * Subtle white flowers * Nuts (blanched almonds, pine nuts, peanut shells)
43
True or False: Lees contact is primarily used in warm-climate growing regions.
False
44
What is grape must?
Unfermented grape juice
45
What is the purpose of adjusting grape must?
To create balance in the juice and the finished wine ## Footnote Adjustments to grape must can be necessary based on climate conditions.
46
What is chaptalization?
The addition of sugar to must to increase the final alcohol content of the wine ## Footnote This process is commonly used in winemaking to enhance the alcohol level.
47
What is acidification in winemaking?
The addition of tartaric acid to increase the acidity of the must ## Footnote Acidification helps achieve improved balance in the resulting wine.
48
What is the purpose of fining in wine preparation?
To clarify the wine for attractiveness ## Footnote Fining can involve processes like cold stabilization, which causes tartrate crystals to precipitate out.
49
What is cold stabilization in the context of wine preparation?
A process that causes tartrate crystals to precipitate out of the wine at a very low temperature (25°F) ## Footnote This process is part of fining.
50
What is the role of filtration in the preparation of wine for bottling?
To extract yeasts and other microbes, providing stability and preventing re-fermentation.
51
List the types of containers in which wine can be packaged.
* Bottle * Tetra Pak© * Keg * Can
52
What are the common closure options for fine wines?
* Cork and its variations * Screw cap * Glass stopper or Vino-Lok©
53
True or False: Filtration ensures that the wine does not re-ferment.
True
54
Fill in the blank: Fining is utilized to _______ the wine for attractiveness.
[clarify]

CMS - Intro Somm (18 decks)

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