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Flashcards in Vinification of still wines review Deck (41):
1

what are the four main categories of wines

still
sparkling
fortified
flavored

2

what is enology

knowledge and study of wine

3

what is a generic wine

labeled for the geographic area in which they are grown or in a the style of a wine from that region

4

what is a proprietary wine

a proprietary wine is one that is uniquely named by a particular winery and cannot be duplicated

5

what is a varietal wine

a varietal wine is one hat is labeled with name of the dominant variety

6

define must

must is the juice mixture in the process of becoming wine. it contains the juice skings pulp and seed that come out of the crusher destemmer

7

what is chaptalization and what does it do

is the addition of sugar to the must to increase the resultant alcohol level of wine

8

t or f
the higher the sugar content f the grapes the higher the potential alcohol

t

9

place the following winemaking steps in the correct order for making a white wine
malolactic fermentation
pressing
fermentation
cruising destemming
bottling
cold stabilization
barrel aging

crushing destemming
pressing
fermentation
malolactic fermentation
barrel aging
cold stabilization
bottling

10

what is the mass of skins pulp and pits left ober after pressing called

pomace

11

what is the formula for fermentation

sugar + yeast = alcohol + co2 + heat

12

why would a white wine be vinified in a stainless steel tank thats chilled to about 55f

to slow the fermentation process thereby increasing fruit flavors and retaining aromatic elements

13

what are the lees

the lees are the sediment left over after fermentation that consists of grape pulp seeds skins and dead yeast cells

14

how does contact with the lees affect a wine

lees contact will add greater complexity and flavor to the wine

15

what happens to the fermentation if the temperature is allowed to rise above 95F

temperatures above 95 would kill the yeasts and stop fermentation

16

what is the result of malolactic fermentation

malolactic fermentation converts malic acids to the softer lactic acids

17

do most red wines undergo malolactic fermentation

yes

18

what is diacetyl

diacetyl is a compound produced during malolactic fermentation that imparts a slight buttery character

19

t or f
raising the temperature of the wine encourage malolactic fermentation

t

20

what is residual sugar

is the grape sugar that is left over in the wine after fermentation is complete or stopped.

21

what is the purpose of racking

racking is a method of clarifying a wine

22

t or f
cap is the mass of grape skins pulp and pits that rises to the top of the fermentation vessel as fermentation progresses

t

23

what is the purpose of pumping over

pumping over is done to extract more color and flavor from the skins of the fermenting mush

24

what is another method of integrated the juices with the cap

punching down rack and return and submerged cap method are other ways to integrate the juices with the cap

25

t or f
thermovinification is a new process being used by many of the worlds most renowned wineries

f

26

how does carbonic maceration work

carbonic maceration is an intra cellular fermentation in a anaerobic environment

27

t or f
new oak barrels impart less flavor and complexity than old oak barrels

f

28

t or f
the smaller the oak cask the less teh influence of the wood

f

29

t or f
many winemakers use a declining scale of aged barrels for example one third new barrels one third one year old and a third of tow year old barrels

t

30

t or f
wine that is barrel aged is frequently topped off and sometimes racked to other barrels

t

31

why would a wine maker extend the maceration of a red wine

extended maceration extracts color flavor and tannin from the skins

32

what is the purpose of fining

fining is done to remove particles suspended in the wine

33

what is a common fining agent

egg whites

34

what is a wine maker trying to avoid by cold stabilization

precipitation of tartrate crystals ater the wine is bottled

35

are tartrate crystals harmful

no

36

do they affect the quality of the wine

no

37

does colored glass protect wine from the affects of light rays

yes

38

what is the preferred method of bottling in most modern wineries

cold sterile bottling

39

what is a common cause for a corked wine

a moldy cork

40

describe micro oxygenation

micro oxygenation is a technique for adding very low levels of oxygen to a developing wine over a period of time to bring about desirable changes in wine texture and aroma which cannot be obtained ny traditional aging during barrel maturation

41

why would a winemaker use reverse osmosis in making wine

a winemaker would use reverse osmosis to remove water from the must or alcohol and volatile acidity from a wine