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Viticulture - Winemaking - Defect - Organoleptic > Winemaking > Flashcards

Winemaking Flashcards

1
Q

Give three reason why a winemaker would apply ‘Lees Stirring’ ?

A
  • Help finish fermentation
  • Improve texure mouthfeel
  • Reduce reductive aromas
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2
Q

Technique ; Describe Carbonic Maceration.

A
  • Berries are blanketed under CO2 gas. Fermentation operates from inside the berries (intracellular) and gravity crush bottom-berries which ferment naturally.
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3
Q

Chemistry ; Describe ‘Autolysis’.

A
  • Happen when yeast cells dies and release flavor components into the wine, giving additonal richness, creaminess and texture
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4
Q

Style : True or False ? To produce a dry fortified wine, the fortification happens after fermentation.

A
  • True, so yeast as eaten all sugars
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5
Q

Style ; What is the ‘Roulot Method’ ?

A
  • One popular method for getting nice reduction is known informally as the ‘Roulot Method’, after the famous white Burgundy producer.
  • The technique here is to take the wine out of barrel and take it to stainless steel for the last six months of its élevage (with the lees), where the reductive conditions tighten it up and add some matchstick minerality.
  • We get micro-oxygenation in the wood and then reduction in stainless steel.
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6
Q

How much contain a Chablis Feuillette ?

a Côte d’Or Feuillette ?

A
  • 132 L.
  • 114 L.
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7
Q

What is a traditionnal champagne barrel size ?

A
  • 205 L.
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8
Q

How much contain a Mosel Fuder ?

a Rheingau Stück ?

A
  • 1000 L
  • 1200 L
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9
Q

How much contain a Madeira Pipe ? a Marsala Pipe ?

A
  • 418 L.
  • 423 L.
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10
Q

How much contain an Amerian oak whysky barrel ?

A
  • 190 L.
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11
Q

How much contain an Australian Hogshead ?

a Puncheon ?

A
  • 300 L.
  • 450-500 L.
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12
Q

How much contain a Bordeaux Barrique ?

a Burgundy Piece ?

A
  • 225 L.
  • 228 L.
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13
Q

How much contain a Burgundy Cote d’Or Quartaut ?

A
  • 57 L.
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14
Q

What does the Ochsle Scale measures ?

A
  • The Öchsle scale measures the specific gravity of grape must. In other words, it represents the difference in mass between one liter of water and one liter of grape must. The difference in mass is due to the presence of soluble solids (mostly sugar) in the must, and it therefore provides a measurement of ripeness at harvest. Water has a specific gravity of 1; to determine the specific gravity for must, use the following formula :

Specific Gravity = (Degrees Öchsle x 0.001) + 1

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15
Q

What is Flash détente ?

A
  • Grape must is heated rapidly to near-boiling temperature (185 fahrenheit) then cooled rapidly using vacuum
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16
Q

True or false ?

Stem inclusion is common in Bordeaux

A
  • False
  • Often have sufficient tannin and where green flavors tend to be avoided
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17
Q

How a wine is deacidified ?

A
  • There are several methods, all involving adding salts that react with tartaric acid to form tartrate salts that settle out of the wine
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18
Q

Where the Micro-ox was originally invented ?

What is the difference with cliquage ?

A
  • Madiran, to hasten the aging of ultra-tannic wines.
  • Cliquage is a similar technique in which a larger dose of oxygen is added to the wine to mimic the oxygen pickup that would be expected during racking (versus micro-ox that mimic barrel aging)
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19
Q

Between Quercus Robur and Quercus Alba oak, which one is the American ?

A
  • Quercus Alba
20
Q

During the aging in barrel, why ambiant humidity must be around 70% ?

A
  • The wine will lose alcohol and water in the same proportion
  • If higher, the alcohol will decrease, if lower, the alcohol will increase
21
Q

What Lysozyme is used for ?

A
  • It is an enzyme derived from egg whites that can be added to wine to prevent malolactic fermentation or to destroy lactic acid bacteria
22
Q

What is Chitosan is used for ?

A
  • It is a fining agent derived from the exoskeleton of crustaceans that is used to remove yeast, including Brettanomyces
23
Q

Name the yeast responsible for the ‘Flor’ ?

A
  • Saccharomyces Bayanus
24
Q

Why a finished wine is vulnerable to colonization of Brettanomyces ?

A
  • Brettanomyces can metabolize sugars that Saccharomyces is not able to
25
Q

Is Quercus Robur typically a French or an American oak species ?

A
  • French
  • French: Quercus robur and Quercus petraea (or Quercus sessilis)
  • American: Quercus alba
26
Q

Oak from which French forest is preferred for spirit aging due to its coarse grains ?

A
  • Limousin
27
Q

Name two other oak forests in France, than Limousin ?

A
  • Vosges
  • Tronçais
  • Allier
  • Jupilles
  • Nevers
  • Bertranges
28
Q

True or False ? If oxidation occurs, diacetyl production will increase.

A
  • True.
29
Q

True or False ? A wine that has low pH and does not contain any undesirable bacteria will not taste very buttery (MLF) ?

A
  • True
  • Ironically, the bacteria responsible for processing malic acid have a difficult time with very low pH (high acid) environments, but thrive when pH is above 3.6.
  • This is one reason why relatively low-acid California Chardonnay may present loads of butter, while Burgundian examples—even after full malolactic fermentation—typically don’t.
30
Q

What is a ‘cigar’ ?

A
  • longer shaped barrels
  • 350 L.
31
Q

In nonfortified wines, what is the key aromatic compound of premature oxidation? (Premox)

A
  • Acetaldehyde
  • Nutty, bruised-apple aromas
32
Q

What refers to numbers in the Diam’s closure name? (Like Mytik Diam 5 or Mytik Diam 3)

A
  • it refers to Diam’s aging guarantee
33
Q

What is roughly the ratio of water in wine?

A
  • 86% (by weight)
34
Q

In a wine grape, what is the ratio of sugar at the harvest?

A
  • Regularly exceed 20% (Glucose and fructose are the main grape sugars with a hint of unfermentable sugar, like pentose)
35
Q

Grapes used for dry and sparkling wines are typically harvested are usually harvest at which Brix?

A
  • In the range of 18 to 25 degrees Brix, or roughly 180 to 250 grams per liter sugar
36
Q

Explain why late harvest almost always contain RS on the finished wine

A
  • Late harvest may contain more fructose than glucose. Many wine yeasts preferentially consume glucose and struggle to metabolize fructose. As a result, it is in these types of wines where stuck fermentations, or fermentations that stop before all of the sugar has been consumed, are more likely to occur.
37
Q

How many grams on sugar is required in wine grapes to produced 1% of alcohol?

A
  • 16.5%-17.5%
38
Q

What is the synonym of Babo scale?

A
  • Klosterneuburg Must Weight (KMW)
39
Q

What is the primary organic acid that occurs naturally in grapes

A
  • Tartaric acid
  • There is also some malic and citric acid
40
Q

Which type of acid is produced during fermentation?

A
  • Lactic
  • succinic
  • acetic acids
41
Q

What is the typical degree Brix at harvest?

A
  • White: 19-25
  • Red: 20-27
42
Q

What is Laccase?

A
  • Virulent oxidation enzyme produced by botrytis. Laccase causes rapid oxidation that is not deterred by sulfur dioxide or alcohol, unlike other enzymes
43
Q

Why some producers opt for the Whole-cluster pressing for white grape?

A
  • It minimizes skin contact, resulting in clearer juice with fewer skin-derived compounds, including phenolics that may cause bitterness. The stems act as a press aid, improving juice yields and clarification
44
Q

What is Saccharomyces cerevisiae?

A
  • It is an alcohol-tolerant yeast that dominates most alcoholic fermentations
45
Q

What is Acetobacter? How does it grow?

A
  • A Acetic acid bacteria (AAB)
  • Oxygen is required for the growth and activity of acetic acid bacteria. AAB exist in large numbers on fruit, especially in damaged and botrytized grapes, but their populations decline in the reductive environment of fermentation. They reappear once fermentation is complete, particularly if wine is exposed to oxygen, as with wine stored under ullage (not topped).
46
Q

What can happened if there is a low levels of nitrogen in the must?

A
  • The yeast’s produced hydrogen sulfide (H2S), a reductive thiol that smells like rotten eggs
  • Stuck fermentations is possible
47
Q

Which type of Quercus is used for cork production?

A
  • Quercus Suber

Viticulture - Winemaking - Defect - Organoleptic (4 decks)

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