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Winemaking Flashcards

(56 cards)

1
Q

What factors are monitored to determine the best time to harvest grapes?

A

Ripeness, sugar levels, acid levels, pH levels, physiological ripeness, weather conditions

These factors are crucial in deciding the optimal harvest time for quality wine production.

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2
Q

What are the advantages of hand harvesting grapes compared to mechanical harvesting?

A

Better sorting, less broken fruit

Hand harvesting allows for more careful selection and reduces the risk of damaging the grapes.

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3
Q

What is the purpose of adding sulphur dioxide during the destemming and crushing process?

A

Protect the mash from oxygen spoilage

Sulphur dioxide acts as an antioxidant and antimicrobial agent.

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4
Q

What is clarified juice referred to in winemaking?

A

Must

Must is the juice extracted from crushed grapes, which is then fermented to make wine.

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5
Q

How does yeast contribute to the fermentation process in winemaking?

A

Converts grape sugar into alcohol and carbon dioxide

This process generates heat and flavour compounds essential for wine character.

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6
Q

What is the typical fermentation duration for white wine?

A

10-20 days

Fermentation for white wine is done at lower temperatures to preserve volatile flavours.

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7
Q

What is maceration in the context of red wine production?

A

Extraction of phenolic compounds from grape skins

This process enhances the wine’s color, flavor, and tannin structure.

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8
Q

What is malolactic fermentation (MLF) and its purpose?

A

Conversion of malic acid into lactic acid, softening and stabilizing the wine

MLF is a common process in red wine production to enhance mouthfeel.

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9
Q

What are the aging requirements for South African pot still brandy?

A

Must age for a minimum of 3 years in oak casks not exceeding 340 liters

This aging is essential for developing flavor complexity.

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10
Q

What is rebate wine?

A

Raw, fermented grape juice used as the base for brandy distillation

It is characterized by high acidity and is not intended for consumption as table wine.

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11
Q

What are the two distillation runs in pot still distillation?

A

Stripping run and spirit run

The stripping run produces low wine, while the spirit run separates desirable fractions for aging.

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12
Q

What is the significance of the ‘angel’s share’ during maturation?

A

Evaporation that concentrates the remaining liquid

This process affects the flavor and character of the brandy.

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13
Q

What is the role of a master blender in brandy production?

A

Determines ratios for aroma, flavor, mouthfeel, and aging potential

The master blender ensures stylistic consistency in the final product.

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14
Q

What is the legal aging requirement for South African brandy?

A

At least 3 years in oak casks

This aging process is crucial for developing the brandy’s flavor profile.

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15
Q

What are the primary grape varieties used for South African rebate wine?

A
  • Chenin Blanc
  • Colombar

These varieties are chosen for their high natural acidity and neutral flavor profiles.

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16
Q

What are the characteristics of Cape Ruby fortified wine?

A

Young, vibrant, fruity style; aged briefly in large oak vats or tanks

Cape Ruby is designed for early consumption and has a smooth finish.

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17
Q

What is Vin de Constance known for?

A

Rich, layered sweet wine; historically favored by notable figures

It is produced from Muscat de Frontignan and is among the most prestigious dessert wines.

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18
Q

What defines Noble Late Harvest (NLH) wines?

A

Made from grapes affected by noble rot, resulting in concentrated sugar and acid

NLH wines showcase deep complexity and aging potential.

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19
Q

What is the method used to concentrate sugars in Straw Wine?

A

Grapes are harvested and dried on straw mats

This technique results in a luscious texture and intensified flavors.

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20
Q

What is the primary purpose of fortifying wines?

A

Halt fermentation, increase alcohol content, stabilize wine for aging or transport

Fortification enhances the wine’s longevity and flavor profile.

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21
Q

What are the common flavors associated with Muscat-based wines?

A
  • Orange blossom
  • Rose petals
  • Lychee
  • Raisins

Muscat wines are known for their intensely aromatic profiles.

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22
Q

What is the significance of the first distillation in pot still distillation?

A

Produces a low wine of around 25–30% ABV

This run separates alcohol from water and solids.

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23
Q

What are the differences between Cape Tawny and Cape Ruby?

A

Cape Tawny is aged extensively in oak barrels, develops nutty flavors; Cape Ruby is young and fruity

Cape Tawny undergoes oxidative aging, while Cape Ruby is meant for early consumption.

24
Q

What is Vin de Constance?

A

Produced by Klein Constantia, historically renowned, made from Muscat de Frontignan, and among the most prestigious dessert wines in the world.

Favored by Napoleon and featured in Jane Austen’s characters.

25
What is the method used to dry grapes for Vin de Constance?
Grapes are dried on the vine and on mats.
26
What fermentation method is used for Vin de Constance?
Natural fermentation.
27
What are the key flavor notes of Vin de Constance?
Spice, dried fruit, and honey.
28
What is Late Harvest in winemaking?
Leaving grapes on the vine longer to increase sugar concentration. ## Footnote Example: Late Harvest Chenin.
29
What is Noble Rot?
A fungus (Botrytis cinerea) that dehydrates grapes, increasing sugar concentration. ## Footnote Example: Noble Late Harvest.
30
What is Straw Drying (Appassimento)?
Air-drying grapes after picking to increase sugar concentration. ## Footnote Example: Straw Wine / Vin de Paille.
31
What is the Cryo-extraction method?
Freezing grapes to separate water, used to increase sugar concentration. ## Footnote Example: Icewine (not common in SA).
32
What is Fortification in winemaking?
Stopping fermentation before sugar is used to increase sweetness. ## Footnote Example: Hanepoot Jerepigo.
33
What is Süssreserve / Sweet Reserve?
Adding unfermented juice to dry wine, rare in South Africa.
34
What is oxidative aging?
Intentional oxygen exposure via barrel aging to develop complex flavors.
35
What flavors are associated with oxidative aging?
Nut, fig, caramel, rancio.
36
What is reductive aging?
Minimal oxygen exposure, typically aged in bottle to maintain freshness.
37
What must labeling specify under the WO scheme?
Residual sugar level and style (e.g., Late Harvest, Jerepigo, Tawny).
38
What is the serving temperature for Cape Ruby/Tawny?
12–16°C.
39
What is the serving temperature for Cape Vintage?
18°C (room temp).
40
What glassware is recommended for serving fortified wines?
Small tulip-shaped glasses.
41
What is the food pairing for Cape Ruby?
Cheese board, fruit cake, spiced meats.
42
What is the definition of sparkling wine?
Wines that contain carbon dioxide (CO₂), giving them effervescence.
43
What is the minimum pressure for a wine to be classified as sparkling wine in South Africa?
At least 3 bars of pressure from dissolved CO₂.
44
What is Méthode Traditionnelle / Méthode Cap Classique (MCC)?
The traditional method of Champagne production, producing fine mousse and complex flavors.
45
What grape varieties are typically used in MCC?
* Chardonnay * Pinot Noir * Sometimes Pinot Meunier.
46
What is the process of tirage in MCC?
Adding sugar and yeast to wine and bottling under crown cap to initiate second fermentation.
47
What occurs during lees aging in MCC?
Wine rests on dead yeast cells for at least 9 months to develop complexity.
48
What is the role of riddling (remuage) in MCC?
Bottles are tilted and rotated to collect lees in the neck.
49
What is disgorgement in the MCC process?
Freezing and expelling the lees plug from the neck of the bottle.
50
What is dosage in sparkling wine production?
A mixture of wine and sugar added to balance sweetness.
51
What is the sweetness level of 'Brut Nature' sparkling wine?
0–3 g/L of residual sugar.
52
What is the sweetness level of 'Demi-Sec' sparkling wine?
32–50 g/L of residual sugar.
53
What is the minimum lees aging for MCC?
12 months.
54
What is the definition of Perlé wine?
Lightly sparkling wine with 1–2.5 bars of pressure.
55
What is the food pairing for Brut MCC?
Oysters, sushi, goat cheese, tempura.
56
What are the advantages of sparkling wine?
* Versatility * Ageability * Celebratory image.