Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

D4 > Winemaking > Flashcards

Winemaking Flashcards

(94 cards)

Start Studying
1
Q

Pros and cons to whole-bunch pressing

?

A

PRO:
Gentle
Low in solids/phenolics
Stems create network of channels for juice to flow: less pressure
CON:
More time consuming, less bunches per batch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Fermentation temp range for sparkling?

A

14-20C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

How to choose a yeast strain?

A

Cultured
Ferment to dry
Withstand conditions for both first/second fermentation
Promotion of desired flavors
Ferment in alcoholic conditions (2nd ferm)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Most common yeast strain for sparkling?

A

EC1118 Prise de Mousse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Key difference in ML in sparkling wines?

A

Diacetyl is metabolized by the yeast during second fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Reasons to blend?

A 
Balance
Consistency
Style
Rose Wines
Complexity
Minimalization of Faults
Volume
Price
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What begins secondary fermentation?

A

Liqueur de Tirage

wine/must, sugar, cultured yeast, yeast nutrients, and a clarifying agent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Types of clarifying agents?

A

Bentonite

Aglinate (seaweed extract)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How much sugar is added to a dry, fully sparkling wine?

A

24g/L sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Is alcohol created during the second fermentation?

A

Yes, approx. 1.5% increase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Name for secondary fermentation?

A

Prise de Mousse

“Capturing the Sparkle”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Define “sur latte”

A

“On the strips”

Storing champagne bottles horizontally

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How long does Autolysis last?

A

Generally 4-5 years, but can last up to 10

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Importance of “Recently Disgorged”?

A

The longer the wine is on the lees, the faster its evolution after disgorgement. Drink soon.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Where is wine kept for riddling?

A

Hand riddling: Pupitres

Mechanical: Gyropalettes (computer-controlled)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is remuage?

A

Riddling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How long does riddling take?

A

8 weeks manually

3-4 days mechanically

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is sur pointe?

A

Storing the bottles neck-down to collect lees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Describe the process of disgorgement.

A

Bottles cooled to 7C (increases solubility of CO2)
Immersed in frozen brine bath (freezes yeast)
Invert bottles
Remove crown cap (pressure will extract yeast)
Liqueur d’Expedition added
Sealed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is Liqueur d’Expedition?

A

Wine/Sugar mix or RCGM

Determines final sweetness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How does age impact dosage?

A

The older the wine, the less dosage needed to balance acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What causes toasted vanilla notes?

A

Maillard reaction
Sugar from the dosage reacts with compounds formed during autolysis
Occurs during bottle aging

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Benefits of transfer method?

A

Cost-saving
Reduces bottle variation
Easier final adjustments
Small and large sizes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Describe the transfer method

A 
Traditional method up to riddling
Wine chilled to 0C
Bottles opened by transfer machine and poured into tanks
Dosage and SO2 added
Sterile filtering
Bottling
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Describe the ancestral method
Partly fermented must is bottled The remaining sugar converts to CO2 and alcohol, creating natural effervescence Lees filtered (optional) NO dosage
26
What is Pet Nat?
Petillant Naturel Uses ancestral method, no set regulations Low alcohol, cloudy, dry or off dry, unconventional flavors (cider-like) No added SO2 Not meant for aging
27
Three names for tank method?
Charmat Cuve Close Martinotti
28
Describe the tank method
Ferment 16-18C to retain aromatics/flavors Sugar and yeast added to the pressurized tanks One-month second fermentation Cooled to 2-4C to stop fermentation Aged on lees (optional) Cold stabilization/filtration/sugar adjustment Chilled to -2C to stabilize and reduce effervescence Bottled with a counter-pressure filler
29
What is counter-pressure filling?
Bottle filled with CO2 under pressure Filled with chilled wine to replace CO2 Prevents loss of CO2/entrance of O2
30
Describe the Asti method
Similar to tank method, but single fermentation Natural sugar only CO2 initially allowed to escape CO2 valve closed when desired pressure/sugar are reached Stopped by rapidly chilling and filtering
31
Describe carbonation
Least expensive (and prestigious) Used for petillant (low pressure) only Retains aroma/flavor of base wine
32
Sparkling wine RS level chart?
``` Brut Nature: 0-3 g/L Extra Brut: 0-6 g/L Brut: 0-12 g/L Extra-Sec: 12-17 g/L Sec: 17-32 g/L Demi-Sec: 32-50 g/L Doux: 50+ g/L ``` Tolerance of +/- 3 g/L for each
33
How to cork sparkling wine?
31mm cork compressed by machine Inserted into 18-21mm neck Immediately tries to expand, creates mushroom
34
Factors influencing formation/size of bubbles?
More sugar = more CO2 Capacity of CO2 to be dissolved (health of grapes/winemaking/grape variety) More time on lees = less CO2 Quality disgorgement = More CO2
35
Describe the style of a typical Champagne?
``` Medium intensity Apple, lemon, autolytic/biscuit High acidity Medium alchohol Good->Outstanding ```
36
Methods of making Rose Champagne?
Rose d'Assemblage - blending red wine | Rose de Saignee - maceration with skins, then wine is bled off
37
Pressing process in Champagne?
Whole bunches in basket press Gradual increase of pressure Juice split into the cuvee (free run/first press) and the taille (remainder)
38
Fermentation trends in Champagne?
Increasingly more using foudres, classicly stainless steel | Increasingly more producers encouraging malolactic, particularly in warmer years
39
When is Champagne blended?
Between first and second fermentation
40
Why is autolysis particularly important in Champagne?
Brioche flavors more prominent in cool climates | Creates style
41
Aging/lees aging requirements in Champagne?
NV: 15 months minimum aging, 12 of these on lees Vintage: 3 years minimum aging, 1 on lees
42
Define Cremant?
Prior to 1985, semi-sparkling Champagne | After the ban of "methode champenoise", a traditional method sparkling grown outside Champagne
43
Features of cremant?
``` Hand harvesting Whole bunch pressing Max yield 110L/150kg Min 9mo aging on lees Min 12mo aging between tirage and release Max 13% ABV Min 4 atmospheres pressure ```
44
Describe a typical Cremant d'Alsace:
``` Medium intensity Apple/pear Biscuit/autolytic Medium+ to High acid Brut Light/medium body ```
45
Typical production methods in Cremant d'Alsace?
``` Chaptalization (low potential alcohol) Single vintage (no reserve wines) Short lees aging (9-12 months) Brut (8-10g/L dosage) Rose: 12-24hr maceration ```
46
Describe a typical Cremant de Bourgogne?
``` Medium Intensity Apple/lemon/apricot Brioche/autolytic Medium+ to High acid Brut Primarily white sparkling; also Blanc de Blanc/Noir, Rose ```
47
Regulations for Cremant de Bourgogne blends?
``` Max 20% Gamay Blanc - min 30% Chardonnay/Pinot family Blanc de Noirs - only Pinot Noir Rose - Pinot Noir & Gamay Blanc de Blanc - all white varieties permitted ```
48
Describe a typical Cremant de Loire?
Medium intensity Apple/Citrus Toasty/autolytic High acidity Mostly brut, with some demi-sec and brut nature 90% white sparkling based on Chenin Blanc Can be honeyed with age
49
Grapes of Saumur Mousseaux, and one unique fact?
Blanc: MIn. 60% Chenin Blanc, max. 10% Sauv Blanc Rose: Min. 60% Cab Franc, max. 10% Sauv Blanc Mechanical harvest and more juice extraction allowed
50
Grapes of Vouvray Mousseaux? What else is made?
Chenin Blanc must be majority Orbois is the only other grape allowed Vouvray Petillant (lightly sparkling) and Vouvray Pet Nat also made
51
How is Cava Rosado made?
Min. 25% black grapes | Maceration - blending not allowed
52
Typical Cava winemaking techniques?
``` No acid adjustment Cultured yeast Malolactic prevented Gyropalette + quick disgorgement (80 min) 8-9g/L dosage ```
53
Types of Cava, minimum lees aging, and flavor profiles?
Cava - 9 months; lemon, apple, herbal, biscuit; med/med+ acid Cava Reserva - 15 months; more autolytics Cava Gran Reserva - 30 months; smoky toasty, pronounced autolytics
54
Spumante vs frizzante?
Spumante: Min. 3 bar of pressure Frizzante: 1-2.5 bar
55
Winemaking for typical Prosecco?
``` Destem/press (whole bunches allowed) 15-20 day fermentation at 18*C Malo blocked Second fermentation in tank for one month at 12-15*C A few weeks on lees Chilled/filtered/bottled ```
56
How is sweetness determined in Prosecco?
At tirage, not dosage Tirage provides both required CO2 level and final sugar desired Sweetness can be legally adjusted as of 2014
57
What is Charmat lungo?
Higher quality Charmat production | Min. 9 months lees aging
58
What is Prosecco Col Fondo?
``` Traditional method, undisgorged Lightly cloudy, bone dry, frizzante Crown cap with sediment "Rifermentazione in bottiglia" "Sui lieviti" required since 2020 (on lees) Very little production, trendy ```
59
What is Tranquillo?
Still Prosecco | Very little production
60
Describe a typical Moscato d'Asti?
``` Pronounced aromas of Orange blossom, grape, peach Medium Acid Low ABV Sweet (13%) Semi-Sparkling ```
61
Describe a typical Asti?
Slightly higher alcohol than Moscato d'Asti (6-8%) Fully Sparkling Sweet (10%RS), ranging Extra Dry->Dolce
62
Winemaking for Asti/Moscato d'Asti?
``` Wine chilled/clarified Can be stored up to 2 years Warmed up on demand for single fermentation No malolactic Neutral yeast Low temperatures at fermentation ```
63
Describe a typical Lambrusco?
``` Strawberry, red cherry, red plum High acid Some RS Medium/Medium + tannins Acceptable->good Pale pink->deep ruby Spumante or frizzante ```
64
Describe maceration in Lambrusco?
Typically 1-2 days, up to 3-4 for Grasparossa High anthocyanin levels Restricting tannin levels
65
Describe the winemaking process for Lambrusco?
Low temp fermentation (18-20C) MLF blocked Tank method (limited traditional/ancestral) Secondary fermentation: 2 weeks for frizzante, one month for spumante No lees aging Dosage possible, RCGM for sweet wines
66
Typical Franciacorta?
``` Apple/peach Biscuit-autolytic Medium alcohol Medium+ acid Very good->Outstanding ```
67
Winemaking in Franciacorta?
``` Whole-bunch press required Pinot Noir can be destemmed for rose Ferment in stainless steel Reserve wines not often used Traditional method ```
68
Rules for Non-vintage Franciacorta?
Up to 50% Pinot Bianco allowed Min. 18mo on lees Often mostly one vintage
69
Describe Saten Franciacorta?
White grapes only Min. 24mo on lees Brut only
70
Describe Rose Franciacorta?
Min. 35% Pinot Noir Can be made by any rose method Min. 24mo on lees
71
Describe Millesimato Franciacorta?
Vintage declared - 85% from that vintage | Min. 30mo on lees
72
Describe Riserva Franciacorta?
Millesimato with 60mo minimum lees aging
73
Describe sweetness levels in Franciacorta?
Dosaggio Zero = Brut Nature All others standard Tend to veer on lower side of sweetness scale
74
Describe a typical Trentodoc?
``` Ripe apple Biscuit/autolytic Medium Alcohol Medium+/High acid Very good->Outstanding ```
75
Winemaking for Trentodoc?
``` Traditional method required by DOC First fermentation in stainless MLF occurs to balance acid Cultured yeast Small amounts of reserve wines Min. 15mo lees Brut Nature to Dolce ```
76
Categories of Trento and their requirements?
Vintage - min 24mo lees | Riserva - min 36mo lees (usually 60-120); Brut Nature/Brut only
77
Define Sekt:
Tank method Base wines from Southern Europe, made in Germany MIn. 90 days on lees, or 30 if stirred Light fruit, no autolytic, medium acid Bruit/Extra dry Inexpensive, high volume - 90% of Germany sparkling
78
Define Deutscher Sekt:
German-grown fruit Tank or traditional No varietal/vintage rules, can be any style
79
Define Deutscher Sekt bA:
bA = bestimmter Anbaugebiete (of a defined region) Within QbA (Qualitatswein) Region must appear on label Tank or traditional
80
Define Winzersekt:
``` Winzer = winegrower Estate-bottled and grown Traditional method Min. 9mo lees Mostly Riesling Vintage, varietal, & producer on label ```
81
Describe a typical Riesling Sekt?
``` Medium intensity Apple/Peach Toasty/Smoky/Autolytic High acid Brut Very Good->Outstanding ```
82
Define Perlwein:
Secco Tank method or carbonation Less than 3 atmospheres Cheaper than fully sparkling (no tax)
83
Winemaking for Sekt?
Tank, traditional, or transfer min. 9 mo on lees, traditional only Riesling = no MLF
84
Describe a typical sparkling from England/Wales?
``` Distinguished by just-ripe fruit and very high acid Medium alcohol Light/medium body Apple, lemon, autolytic Very good -> Outstanding ```
85
Grapes in England/Wales sparkling?
Chardonnay and Pinot Noir Some Meunier German crossings/hybrids (old school)
86
Standard practice for England/Wales sparkling?
``` Traditional Method Vintage (don't yet have reserve wine) Min. 9 mo lees Usually unoaked MLF ```
87
Custom crush operations in US?
Rack & Riddle - Sonoma | Brut Custom Crush - Napa
88
Common styles of sparkling in US?
Premium - traditional Inexpensive - tank Blanc de Noirs - not regulated, contains white grapes
89
Sparkling winemaking in Chile?
90% Tank (Chard/SB) | 10% Traditional
90
Winemaking in Argentina?
Carbonation (inexpensive) Tank (mid-priced) Traditional (premium)
91
Types of sparkling wine in South Africa?
Sweet, carbonated, inexpensive - simple, fruity from Sauv Blanc, Muscat, and Pinotage Cap Classique
92
Winemaking for Cap Classique?
``` Traditional method Acidification common Old barrels common MLF optional Reserve wines premium only Min. 12mo lees ```
93
Winemaking for New Zealand?
``` Transfer, traditional, or carbonation Stainless fermentation MLF common Avg. 18mo lees Reserve wines occasionally used Zero or low dosage Carbonation: ```
94
Unique factor of New Zealand sparkling?
``` Very few capable facilities Blended at winery Tirage at external facility Second fermentation at winery Disgorge/dosage at external facility ```

D4 (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions