Csw Exam (Chapters 1-8)

Front 1

In the US, (2) certifying bodies for organic growers

Back 1

USDA

NOP (National Organic Program)

Front 2

In US, years vineyard must avoid banned chemicals before being certified Organic

Back 2

Three Years

Front 3

Oechsle

Back 3

Measure of sugar levels in grapes or juice used in Germany

Oechsle= (density-1)X1000

Front 4

Baumé

Back 4

Measure of potential alcohol primarily used in France.

Potential alcohol (ml) per 100ml wine

12° Baumé = 12% alcohol

Front 5

Estimating ethanol from Brix

Back 5

5/9 or .55 Brix= %Alcohol

Ex. 24 Brix= 13.3% potential alcohol

Front 6

Vertical Shoot Positioning

Back 6

guyot/cordon, new growth trained upwards braced by additional wires

Front 7

Pergola

Back 7

Canopy management system in which vines grow up supports that hold latticework

Front 8

Cordon

Back 8

Vine training system like guyot, but spur-pruned

Branches holding spurs become as woody as trunk

Front 9

Guyot

Back 9

Vine training system- cane-pruned

One cane from each vine trained along wire (single guyot), or two canes in opposite directions (double)

Front 10

Cane vs. Spur Pruning

Back 10

Cane pruning- allow 1-2 year old shoots (canes) to remain, trimmed to 6-10 nodes

Spur- leave more canes but trim to allow only 1-2 nodes

Front 11

Wine fault: Leesy or Yeasty

Back 11

wine in contact too long with lees

Okay for sparkling and other sur-lie styles but will overpower fruit flavor of wine when not stylistically desired

Front 12

Wine fault: wet cardboard

Back 12

Papery/chemical odor

From cork taint or misuse of filter pads

Front 13

Wine fault: stemmy

Back 13

bitter, green odor of grape stems

Front 14

Wine fault: stagnant

Back 14

stale water odor

Front 15

Wine fault: sulfur (3 different causes/odors)

Back 15

1. SO2: burnt match. Too much sulfur added can cause this acrid aroma and irritate throat. Sulfur more efficient in high acid, so too much sulfur more of a risk in acidic wine.

2. H2S (hydrogen sulfide): rotten egg. Sulfur-rich wine made in reductive style (not a lot of O2 contact), sitting too long on lees, screw cap.

3. Mercaptans (sulfur+acid): garlic/onion, same compound used to detect gas leaks. Hard to get rid of

Front 16

Estimate rate of cork taint

Back 16

1-10%

Front 17

Can screwcap/artificial cork wines have TCA contamination?

Back 17

Yes- if winery has infection or mold has grown on equipment, can be transferred to wine

Front 18

Five Acids in Wine

Back 18

1. Tartaric- most common, strongest pH, forms tartrate crystals in low temp

2. Malic- sharp (green apple), used as grape ripens at end stages so higher concentration in cool climate and w/ under ripe grapes. Reduce with MLF

3. Citric- very negligible. Not great choice for acidification b/c of citrus fruit flavor

4. Lactic- converted from malic in grapes by lactic acid bacteria. Softer acid than malic.

5. Succinic- sharp, slightly bitter, salty. Small component of grapes, mostly a fermentation by-product.

Front 19

Autochthonous Varieties

Back 19

Traditional/Native varieties

Not widely transplanted to date, still strong association with a particular region.

ex. Nebbiolo

Front 20

5 components of wine and %

Back 20

Water: 80-90%

Alcohol (ethanol, but also methanol, glycerol, fusel): 10-15%

Acid: .5-.75%

Sugar: up to 18%

Phenolic Compounds: small amts

Front 21

International Varieties

Back 21

Found to thrive in a variety of places

Exs: Cabernet Sauvignon, Sauvignon blanc, Chardonnay, Merlot, Malbec

Front 22

Hybrid

Back 22

cross of DIFFERENT SPECIES

Sexual reproduction b/n closely related species.

Not fertile but propagated through cuttings

Front 23

Cross/Crossing

Back 23

SAME SPECIES

Offspring of sexual reproduction within a species.

ex. Cabernet Sauvignon=

cabernet franc X Sauvignon blanc

Front 24

Mutation

Back 24

derived from a vine that has developed different characteristics from parent of fellow clone.

ex. Pinot gris + Pinot blanc -->

mutations of Pinot noir

Front 25

Clone

Back 25

grapes slightly different from parent that have shown favorable characteristics and have been propagated asexually.

Front 26

Variety

Back 26

Subspecies

identifiable group of vines of same species that share characteristics of appearance, flavor, growth.

ex) Syrah, Chardonnay

Front 27

Species

Back 27

group of plans or animals that are genetically similar, have broad characteristics in common, can produce viable offspring

ex: vitis labrusca, vitis vinifera

Front 28

Wine fault: Reductive or Reduction

Back 28

Sulfur aromas: rotten egg/garlic/matches/cabbage

Common use term, not scientific descriptor of how this happens

Occurs in low O2 conditions

Front 29

Formation of TCA

Back 29

1. mold grows on bark of cork tree, in winery/equipment.

2. Interacts with other compounds (like Chlorine) and produces TCA.

3. leeches into wine.

@ lower concentrations: muted wine

@ higher concentrations: musty moldy flavor

Front 30

TCA (full name)

Back 30

2, 4, 6 Trichloroanisole

Front 31

"Contains Sulfites" (Labeling Requirement)

Back 31

In US, wines destined for interstate commerce and contain >10 ppm SO2

Front 32

Esters

Back 32

ACID + Alcohol

--in wine, largest group of aroma compounds

--most desirable at low concentration

Ex) ethyl acetate (acetic acid +EtOH)

Low conc= fruity, floral

High conc= nail polish, varnish

Front 33

Aldehydes

Back 33

oxidized alcohols formed when wine exposed to air

--encouraged in sherry and madeira

--acetaldehyde gives fine sherry its distinctive aroma

Front 34

Main Phenolic compounds (5)

Back 34

1. Anthocyanins- blue/purple/red color, depending on acid (high=red, low=blue)

2. Flavonols- yellow pigments in whites, increase with sunlight (warm climate whites more golden)

3. Tannins- astringent/bitter, skin, seeds, stems, oak. Preserves wine, prevents ox

4. Vanillin- imparted from oak in barrel aging

5. Reservatol- beneficial health effects?, antiox

Phenolics mostly in skin/seeds (so more in reds), polymerize over time

Front 35

Effects of residual sugar in wine (3)

Back 35

adds weight/body

balances acid

hides flaws (in low quality wine)

Front 36

% Sugar at harvest

Back 36

15-28%

(roughly even between glucose and fructose)

Front 37

Acids from Fermentation (3)

Back 37

Lactic

Acetic

Succinic

Front 38

Wine fault: rubbery

Back 38

associated with very low acid wines or excess sulfur

Front 39

Acids from Grapes (3)

Back 39

Tartaric

Malic

Citric (minor)

Front 40

Wine fault: Maderization

Back 40

"cooked" or "baked" odor from too much heat or oxidation

fault except for wines in which this is conscious style chose (Madeira)

Front 41

Wine fault: oxidized

Back 41

wine exposed to O2 ---> O2 dissolves in wine and reacts with phenolic compounds, producing aldehydes and browning (sherry notes)

Front 42

Wine fault: Green

Back 42

odor of leaves, resulting from use of underripe grapes

Front 43

Wine fault: "Brett"

Back 43

Brettanomyces (yeast). For some, not a fault in small quantities.

Effect: deaden primary flavor, sweaty horsey, "Band-Aid", medicinal

Front 44

Ascensence ?

Back 44

combination of acetic acid and ethyl acetate

Front 45

Bacterial Wine Faults (5)

Back 45

Acetic acid- vinegar smell

Butyric acid- rancid butter/cheese

Lactic acid- sauerkraut/goat (?) smell

Ethyl acetate- fingernail polish/glue

Geranium- crushed geranium leaves, from incomplete MLF or improper breakdown of sorbic acid preservative

Front 46

Nematode

Back 46

microscopic roundworm-- feeds on, damages roots.

increased problem with shallow rootstocks/ drip irrigation that encourages shallow root network

Front 47

Oidium

Back 47

downy mildew

Front 48

Pierce's Disease

Back 48

bacteriological contamination, results in premature leaf fall

Spread by insects, primarily sharpshooters which feed on infected vine, spread to others.

Front 49

Marginal Climate

Back 49

Climate in which it is so cool or such a short season that fruit can barely ripen

Front 50

Mediterranean Climate

Back 50

Warm dry summers

Mild wet winters

low humidity

Front 51

Continental Climate

Back 51

Hot summers, cold winters

may have less rain (than maritime)

Front 52

Maritime Climate

Back 52

influenced by ocean

high rainfall

mild temperatures

Front 53

5 geographic factor effecting fruit

Back 53

1. latitude (higher=longer days, more risk of frost, shorter growing season)

2. Elevation (higher= cooler, windier, less fog, more intense sun)

3. Topography (hills= less frost risk, harder to work, rolling hills= variability)

4. Aspect- more sun on slopes

5. Proximity to water- regulates temps, resists change

Front 54

Rocks and stone

Back 54

larger pieces of solid inorganic matter. Obstacles roots must go around or through

Front 55

Sand

Back 55

Coarse particles

Very low water retention ability

Front 56

Silt

Back 56

particles of intermediate size

Front 57

Clay

Back 57

very fine particles, fit tight together, hard for water to pass through

Front 58

(6) biggest environmental effects on viticulture

Back 58

1. temperature- sugar/acid balance

2. precipitation- goldilocks

3. Humidity- high= inc risk of fungus/mold

4. Fog- good (cool vineyard), bad (inc humidity)

5. Wind- can reduce humidity but can cause shatter

6. soil- regulates water and should not be too fertile (vines need some stress for good fruit)

Front 59

Climate (micro-, meso-, macro-)

Back 59

microclimate- surrounding single canopy/row

mesoclimate- conditions of particular vineyard

macroclimate- overall regional climate

Front 60

Weather Vs. Climate

Back 60

weather= actual meteorological conditions

climate= historical average of a place

Front 61

Translocation

Back 61

the movement of sugar and other compounds from one part of the plant to another, especially from leaves to fruit

Front 62

Transpiration

Back 62

Evaporation of water through openings (stomata) on the underside of leaves

cools vine, highest rate in sunny, hot, windy (moderate), dry conditions

Front 63

Respiration

Back 63

breaking down chemicals (such as sugar) to release energy for growth

--during veraison vine shifts to metabolizing malic

-- for every 18F inc, respiration inc X2

--cool nights good to minimize malic acid loss when photosynthesis not taking place

Front 64

Aspect

Back 64

Sun facing slopes receive more direct sunlight

(southern aspect in N hemi, northern in S hemi)

especially significant in regions away from equator where sun comes in at an angle

Front 65

Optimal conditions for photosynthesis

Back 65

Sun

>50F, <95F

(Optimum 70-85 F)

Front 66

#days from budbreak to harvest

Back 66

140-160, but can be 110-200

Front 67

Veraison

Back 67

Beginning of ripening

- Increased size/softness

-Increased color

- Increased sugar

-Decreased acid

Front 68

Millerandage

Back 68

abnormal fruit set, caused by bad weather during flowering. Small seedless berries mixed with normal ones on same bunch.

Front 69

Shatter/ Coulure

Back 69

flowers fail to become berries, leaving incomplete clusters

(caused by temp swings, bad weather)

Front 70

Flowering

Back 70

40-80 days after budbreak

Vinifera is self-pollinating

Front 71

Bud Break

Back 71

In spring, once temps get above 50F (10C)

buds emerge from nodes, vulnerable to temp swings at this time.

Front 72

Latitude range of grape growing

Back 72

30°-50°

Front 73

Production lifespan of vines

Back 73

3rd year= 1st harvest

average of 6 years for quality

Vigor declines after 20 years, but fruit quality can increase for longer

Front 74

Sustainable viticulture

Back 74

--more greyscale than b/w list of requirements

--allows for social/economic aspects when choosing best practice

--various local programs, no national umbrella org in US yet

Front 75

Biodynamic viticulture

Back 75

--certified by private org (Demeter)

--more or less organic, with added metaphysical elements

--universe is interconnected and humans can tap into energy using preparations, moon phases

-- "leaf days" for harvest, other practices only on "root days"

Front 76

Integrated Pest Management

Back 76

Target approach

only eliminate the bad

use natural predators, knowledge of pest life cycle to eliminate with least amount of intervention.

Front 77

Sauvignon Blanc Profile

Examples

Countries

Aroma

Acid

Alcohol

Back 77

Examples: Sancerre, Pouill-Fume, white Bord., Fume Blanc, NZ

Countries: France, NZ, Chile, US, S. Africa

Aroma: grass, hay, grapefruit, green pepper (cool), asparagus, melon (warm), flint (Loire), gooseberry (NZ), toast/smoke (oak)

Acid: Med+ to high

Alcohol: Med

Front 78

Chardonnay Profile

Examples

Countries

Aroma

Acid

Alcohol

Back 78

Examples: white burg, champagne, cali style

Countries: France, US, Australia

Aroma: green apple, melon, pear (cool), tropical (warm), butter (MLF), vanilla/butterscotch/toast (oak)

Acid: Med to high

Alcohol: Med to high

Front 79

Muscat Profile

Examples

Countries

Aroma

Acid

Alcohol

Back 79

Examples: S. France, Moscato d'Asti, Australia

Countries: Italy, France, Chile, Australia

Aroma: musk, honey, orange blossom, floral, apricot, TABLE GRAPES

Acid: low to med

Alcohol: Med to high

Front 80

Riesling Profile

Examples

Countries

Aroma

Acid

Alcohol

Back 80

Examples: Mosel, Rheingau, Pfalz, Alsace, Finger Lakes (NY), Clare and Eden Valley (Austral), WA

Countries: Germany, Australia, France, US

Aroma: lime, peach, nectarine, apricot, honeysuckle, wet stone, petrol (dep on age/ripeness), baking spice (w/lots of age)

Acid: high to very high

Alcohol: very low to high

Front 81

Chenin Blanc Profile

Examples

Countries

Aroma

Acid

Alcohol

Back 81

Examples: NE Italy, Alsace, Oregon

Countries: Italy, Germany, France, Australia

Aroma: apple, lemon, melon, peach, mineral, almond

Acid: low-high

Alcohol: med

Front 82

Pinot Gris/Grigio Profile

Examples

Countries

Aroma

Acid

Alcohol

Back 82

Examples: Vouvray, Savennieres, Samur

Countries: S. Africa, France (Loire), US (central valley)

Aroma: green apple, melon, green plum, citrus blossom, earth, mineral, wet wool, honey/quince (age)

Acid: med+ to high

Alcohol: med to high

Front 83

Cabernet Sauvignon Profile

Examples

Countries

Aroma

Acid

Tannin

Alcohol

Back 83

Examples: Bordeaux, Napa

Countries: France, Chile, US, Australia

Aroma: blackcurrant, black cherry, eucalyptus, mint, bell pepper (cool), dark chocolate, cedar, vanilla, tobacco (new oak), coffee, caramel, cigar box (age)

Acid: med to high

Tannin: high

Alcohol: high

Front 84

Syrah Profile

Examples

Countries

Aroma

Acid

Tannin

Alcohol

Back 84

Examples: Rhone, Australia, Paso Robles

Countries: France, US, Australia

Aroma: Blackberry, tar, leather, anise, rosemary, black pepper, smoke, lavender, forest floor, earth, dried fruit, smoked meat (age)

Acid: low to med

Tannin: high

Alcohol: high

Front 85

Pinot Noir Profile

Examples

Countries

Aroma

Acid

Tannin

Alcohol

Back 85

Examples: Red burg, champagne, NZ, OR, CA

Countries: France, US, Germany

Aroma: cherry, raspberry, strawberry, earth, violet, lilac, sandalwood, mushroom

Acid: med to high

Tannin: low to med

Alcohol: med

Front 86

Merlot Profile

Examples

Countries

Aroma

Acid

Tannin

Alcohol

Back 86

Examples: Red Bordeaux, misc New World

Countries: France, US, spain, Italy, Chile

Aroma: blueberry, plum, black cherry, mint, coffee, chocolate

Acid: med

Tannin: med

Alcohol: med to high

Front 87

Cabernet Franc Profile

Examples

Countries

Aroma

Acid

Tannin

Alcohol

Back 87

Examples: red Bordeaux, Loire, NE Italy, NY, CA

Countries: France, Italy, US

Aroma: cranberry, strawberry, tobacco, mushroom, bell pepper, tea (cool), raspberry, violet (warm)

Acid: med to high

Tannin: low to med

Alcohol: med

Front 88

Grenache Profile

Examples

Countries

Aroma

Acid

Tannin

Alcohol

Back 88

Examples: S. Rhone, Priorat, Rioja, Navarra, Australia

Countries: France, Spain

Aroma: strawberry, sour cherry, flowers, blackpepper, cranberry

Acid: low to med

Tannin: low to med

Alcohol: high

Front 89

Semillon Basics

Back 89

Ex: White Bordeaux (blend) Australia (varietal)

Waxy/oily palate

low acid

Front 90

Tempranillo Basics

Back 90

Leading grape of Spain

Leather, tobacco, chalky dust (winemaking flavor)

Strawberry, red cherry, currant, spice (grape flavor)

In Spain, blended (with graciano or manzuelo) or varietal wine

Front 91

Gewürztraminer Basics

Back 91

Aromatic! (flowers, spice, lychee, rose)

first recorded in Italian Alps but now most known in Alsace

Front 92

Trebbiano Basics

Back 92

AKA Ugni Blanc in France

Neutral white grape

commercially important- used in cognac/brandy

Front 93

Pinot Blanc Basics

Back 93

Mutation of Pinot Noir (by way of pinot gris)

AKA pinot bianco in Italy, Weissbugunder in Germany, Austria

Aroma: apple, pear, lighter than pinot gris but with exotic fruit

Front 94

Zinfandel Basics

Back 94

Jammy, raspberry/blackberry, raisin

Genetically identical to:

-Primitivo (Italy)

-Tribidrag (Croatia)

(EU recognizes primitivo/Zinfandel as synonymous

TTB does not)

Front 95

Sangiovese Basics

Back 95

Backbone of Chianti

Light color

High Acid

sour cherry and orange peel

Front 96

Malbec Basics

Back 96

Minor component of Bordeaux

Cahors "black wine"

New fame in Argentina

Deep color, inky black

blackberry, plum

Front 97

Nebbiolo Basics

Back 97

Major grape of Piedmont (Barolo and Barbaresco)

"tar and roses", cherry, blackberry, licorice

Benefits from oak and bottle aging

Front 98

Gamay basics

Back 98

Full name: gamay noir à jus Blanc

low tannin

fruit forward

Beaujolais: made with carbonic maceration

Nouveau= cherry, strawberry, banana, red candy

Cru= black fruit, raspberry, spice

Front 99

Viognier Basics

Back 99

Rhone origins, but largely Australia, CA, S. America, E. USA (Virginia)

Viscous/Full Body

Med to High alcohol

Flowers, peach, tangerine

Front 100

Aromas from Noble Rot

Back 100

Honeysuckle and apricot

Front 101

Muscat Varieties (3) w/ climate preference and quality

Back 101

Muscat Blanc à Petits Grains (best quality)

Muscat of Alexandria

Muscat Ottenel

all warm to hot climate (Ottenel can handle cooler climates)

Front 102

Origin of Pinot gris

Back 102

Mutation of Pinot noir in burgundy region

"gray pinot"

Front 103

Warm Vs Cool Chardonnay Characteristics

Back 103

Warm: Ripe tropical notes, more alcohol, more body

Cool: citrus+green fruit notes, more acid, lighter body

Front 104

Stylistic differences of "pinot gris" and "pinot grigio"

Back 104

Gris (OR, Alsace, Ger): Med+ acid, med to high body, neutral aroma (apple, pear, almond), sometimes residual sugar

Grigio (Italy, warmer CA, Austral): med minus acid, higher alcohol, dry (no RS), usually unoaked, neutral aroma.

Front 105

Climate preferences of Cabernet Sauvignon

Back 105

Most planted grape, but doesn't do well in cool areas with early winters as it is late ripening

Front 106

Name of Chenin Blanc in South Africa

Back 106

Steen

Front 107

Pinot Noir climate preferences

Back 107

Thrives and can ripen in cooler climates

Front 108

débourbage

Back 108

Juice settling

-to let must adjustments integrate

-to let solids settle out of solution

-to process another batch/prepare fermentation vessel

Front 109

acidification

Back 109

must adjustment for must too low in acid.

usually tartaric, shouldn't effect flavor significantly beyond adding tartness/bringing wine into balance

Front 110

Chapitalization

Back 110

addition sugar to alcohol

old world- generally not permitted, new world less restrictive

Not way to make sweet wine, used to bring alcohol into balance

Front 111

Pomace

Back 111

compressed skin/seeds left after pressing

can be used as compost or to make marc or grappa (pomace brandies)

Front 112

Free Run

Back 112

juice that separates freely from crushing w/o pressing.

contains the most sugar, least tannin

best quality

Front 113

Cold Soak

Back 113

-period of time grape skin/seeds and juice together at cold temp

-can be used for reds or whites (mainly reds)

-extract aroma and phenolics

Front 114

Kosher Wine regulations

Back 114

-made from any grapes

-after arrival at winery only handled by observant Orthodox male Jews, supervised by Rabbi

-no gelatin or egg fining

-after bottling can be touched by non-jews without losing kosher status

-loses kosher status once opened if touched by non-jews

Front 115

"biodynamic" certification

Back 115

-Private org (Demeter), not gov't

-based more on progress towards goals than strict criteria

-sulfur permitted but minimized

-less restrictive than USDA organic

Front 116

Organic Wine (EU)

Back 116

"Organic Wine" or "Vin Biolique"=

30-50% less sulfur than non-organic wine

no additives

winemaking process must be traceable

Front 117

Organic Wine (USA)

Back 117

"Organic Wine"=

100% Organic grapes

no prohibited substances (sulfur, etc)

"Made with Organic Grapes"=

100% organic grapes and <100ppm sulfur

Front 118

Winemaking techniques for sweet wine production (5)

Back 118

1. Chilling must before all sugar fermented (needs sterile filtering and/or sulfur)

2. Backsweeten (requires filtration)

3. Fortify- add spirits to kill yeast

4. Add large amounts of SO2

5. Pasteurization

Front 119

Viticultural Techniques for sweet wine productions (4)

Back 119

1. Botrytis- H2O evaporation, conc sugar (used esp in Bord/Loire, sauv blanc and chenin have affinity for noble rot)

2. Late Harvest- more sugar, but also less acid. Only good with high acid grapes

3. Drying- raisinated in dry room (ex. reccioto)

4. Freezing- let grapes hang until winter cold enough to freeze (Eiswein)

5. Harvest and press frozen- get sugar concentrated juice

Front 120

Rosé

Back 120

Limited skin contact

-short maceration

-saignée

- direct press

Fermented @ low temp, usually no MLF, batonnage, oak

blush= off-dry Rosé

Front 121

Direct Press

Back 121

Makes very light Rosé or "vin gris"

Grapes crushed and pressed at same time, leading to very pale juice

Front 122

saignée

Back 122

Makes very light Rosé
Process: Crush>destem>vatted (hrs-days), then bleed off some juice to make the rose

Rest of batch made into concentrated red wine

Front 123

Carbonic Maceration

Back 123

"whole berry fermentation"

-enzymatic fermentation w/o added yeast or bacteria

-whole unbroken grapes in absence of O2, enzymes in grapes breakdown sugars and create alcohol

-Fruit then pressed and rest fermented normally

-low tannin wine

Front 124

Micro-oxygenation

Back 124

bubbling a small amount of O2 into wine in attempt to simulate oxidation effects of oak aging

Front 125

Most flavor is leached out of oak barrels after ___ years

Back 125

Four

(Progressively less after each year)

Front 126

Barrique

Back 126

Standard barrel, 225L/60gallons

Front 127

Extended Maceration

Back 127

leaving on skins after fermenting, sometimes after cap has collapsed

Front 128

Red Wine fermentation temperatures

Back 128

85-95F for heavy reds

60-70 for lighter reds

warmer temps extract more phenols

Front 129

délestage

Back 129

"rack and return"

-fermention juice drained then sprayed over sunken cap

-much more O2 exposure than normal pumpover

Front 130

Cap Management Techniques (4)

Back 130

1. Punchdown

2. Pumpover

3. Rack and Return (délestage)

4. Rotofermentation (in rotatable fermentor, computer controlled)

Front 131

Cap Management

Back 131

Cap= mass of skin/seed/stem @top of vessel

Need to break up to:

- get phenolics from cap

-to prevent acetobacter from growing on cap (will produce acetic acid)

Front 132

Maceration

Back 132

In reds, extracting phenolics (color, tannin, flavor) from skin

begins @ or before fermentation and continues through and perhaps after

Front 133

International white varieties that can stand up to oak aging (2)

Back 133

Some styles of:

Chardonnay

Sauvignon Blanc

Front 134

Barrel Aging

Back 134

Allows slow oxidation, adding complexity to wine (polymerization of phenolics)

new oak adds oak flavor (vanilla, wood, coconut, toast, almonds)

Front 135

Cold Stabilization

Back 135

process to precipitated out tartrates that form at cold temperatures (which are flavorless but present a possible aesthetic issue).

Done by chilling wine to 25F for a few weeks, then racking wine off precipitate.

Front 136

Bentonite Clay

Back 136

Protein fining agent

Front 137

Gelatin and egg whites

Back 137

Tannin fining agents

Front 138

Fining

Back 138

Adding (usually charged) material to wine that has affinity to compound in wine; will bind and then sink to bottom and can be racked off.

Front 139

Racking

Back 139

allowing matter to settle, carefully drawing out wine into separate container. May still be necessary to fine or filter

Front 140

Clarification

Back 140

removing particulates/haze to get a clear wine.

more common for whites then reds, because of desire to avoid stripping out color and phenolics too.

Front 141

Sur lie

Back 141

"on the lees"

letting yeast cells sit with wine for extended time

imparts yeasty aroma, creamy texture, increased complexity

Front 142

batonnage

Back 142

lees stirring

amplifies effect of sur lie aging

Front 143

Malolactic Fermentation

Back 143

concurrent or after alcoholic fermentation

malic acid converts to lactic acid

carried out by lactic bacteria

sharp test of malic changes to creamier lactic

will happen spontaneously in oak

Front 144

Diacetyl

Back 144

ester

byproduct of MLF

responsible for "buttery" aroma

Front 145

Uses of Sulfur

Back 145

- knock back native yeast

-prevent oxidization

-protect wine

-prevent browning

Front 146

Temperature ceiling of fermentation

Back 146

100 F

Yeast will die--> stuck fermentation

(even before this can get "cooked" flavor, esp in white grapes)

Front 147

White wine fermentation temperature

Back 147

50-60F

(10-16C)

Front 148

Strain of yeast most commonly used in winemaking

Back 148

Saccharomyces cerevisiae

(various strains of this can be used to impact flavor or wine/fermentation kinetics)

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Effects of barrel fermentation (3)

Back 149

1. add complexity

2. oak flavor

3. downplay fruit flavor/aroma

Front 150

Effects of stainless steel fermentation (3)

Back 150

-inert (no flavor to wine)

- airtight

-temp control

Front 151

Non Ethanol Fermentation Products

(2 main, 7 other)

Back 151

Main: CO2, Heat

Other: glycerol, succinic acid, acetic acid, lactic acid, acetaldehyde, ethyl acetate, other alcohols

Front 152

% of sugar converted to ethanol

Back 152

90%

(rest is other alcohol or acids)

Front 153

"Crush"

Back 153

term encompassing prefermentation practices

(sorting, destemming, crushing, etc.)

Front 154

Partial Fermentation Method

Back 154

Single, incomplete fermentation in 2 parts

1. Ferment part way, rack off lees and store cool

2. Warm up and ferment as needed in pressurized tank

--Produces wine with low abv, RS, and less carbonation

--Preserves fruit flavor (no lees aging)

--Used in Piemonte for Moscato d'Asti and Brachetto d'Acqui.

Front 155

Split

Back 155

1/4 std bottle (187 ml)

Front 156

Half/Demi bottle

Back 156

1/2 std bottle (375 ml)

Front 157

Magnum

Back 157

2 std bottles (1.5 L)

Front 158

Jeroboam

Back 158

4 std bottles (3L)

Front 159

Rehoboam

Back 159

6 std bottles (4.5L)

Front 160

Methuselah

Back 160

8 std bottles (6 L)

Front 161

Salmanazar

Back 161

12 std bottles (9L)

Front 162

Balthazar

Back 162

16 std bottles (12 L)

Front 163

Nebuchadnezzar

Back 163

20 std bottles (15 L)

Front 164

Transfer Method, Labeling on Bottle

Back 164

Champagne- when used for larger formats, no special labeling.

US- "fermented in bottle" or "bottle fermented"

Front 165

Transfer Method

Back 165

1. Base wine made as in trad method

2. Lees aging and second fermentation as in trad method

3. Then transferred to tank

4. dosage added to entire tank

5. Put back in bottle

Saves time money, but can match traditional method in quality, though if saving time is a priority probably less lees aging and therefore inferior

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Charmat Method

(Tank, bulk method)

Back 166

1. Ferment base wine. 2. blend in tank 3. added sugar and yeast to tank. 4. seal and ferment

-poor reputation b/c used in cheap sparkling wine production BUT best method for aromatic varieties

-Emphasizes primary fruit and floral aroma

Front 167

Allowable Margin of error for sweetness level in champagne

Back 167

As of 2010, +/- 3 g/L

Front 168

Champagne Sweetness: Doux

Back 168

Very Sweet

>50g/L (>5%)

Front 169

Champagne Sweetness: demi-sec

Back 169

Sweet

32-50g/L

3.2-5%

Front 170

Champagne Sweetness: Extra-dry

extra-sec

Back 170

Off-dry

12-17 g/L

1.2-1.7%

Front 171

Champagne Sweetness: Brut

Back 171

Dry

<12g/L

<1.2 %

Front 172

Champagne Sweetness: Extra Brut

Back 172

Very Dry

<6 g/L

<.6%

Front 173

Champagne Sweetness: Brut nature

(aka sans dosage, dosage zero, brut sauvage)

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No sugar added

< 3 g/L

<.3%

Front 174

Dosage

Back 174

aka "liqueur d'expédition"

wine/sugar added to top off bottle after disgorgement

in rosé, red wine may be added (only sparkling wine can make rosé by this method in EU)

Front 175

Dégorgement

Back 175

disgorging

traditionally froze neck and shot out yeast plug, now same principle but mechanized

Front 176

Effect of lees aging in Champagne

Back 176

-more yeast flavor/autolysis

-finer, longer lasting bubbles

Front 177

Yeast autolysis

Back 177

In sur lie aging, yeast cells die and break down, creating toasty, nutty flavors

considered an important component of traditional method wine, and one reason why neutral flavor base wine is used

Front 178

Second Fermentation (champagne)

Effects and timeframe

Back 178

-increases abv 1-2%

-CO2 dissolves into wine

teakes a month or more because of high starting alcohol and low cellar temperature

Front 179

liqueur de tirage

Back 179

in traditional method, yeast and sugar method added to still wine and bottled

Front 180

Assemblage

Back 180

blending stage of Champagne, for NV can be different years

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Réserve (champagne)

Back 181

wines from prior vintages, held back to be added to make blends (cuvees) in subsequent years

Front 182

Remuage

Back 182

riddling- turning and inverting bottles slowly to collect yeast in neck for disgorgement

Front 183

Pupitre

Back 183

Rack used for bottles undergoing riddling (now mostly done using gyropalette)

Front 184

Prise de mousse

Back 184

"Setting the foam"

the second fermentation in traditional method sparkling wine production

Front 185

Prestige (champagne)

Back 185

aka tete de cuvee

the brand's best wine, in theory

made from early part of first pressing

usually a vintage wine

Front 186

Notable Production Practices for the base wine in Champagne (7)

Back 186

1. Hand harvesting

2. gentle grape treatment (minimizes harsh flavor)

3. whole berry pressing

4. Press fractions vinified separately and blended

5. Must settling

6. stainless steel fermentation (usually, sometimes oak)

7. Usually no MLF (want to keep acid)

Front 187

Wines other than Champagne using Traditional Method (4)

Back 187

Cava (Spain)

Franciacorta (Italy)

Crémant (France, outside of Champagne)

Most premium New World sparkling wine

Front 188

Common Sparkling wine grape in Loire Valley

Back 188

Chenin-blanc

Front 189

Common Sparkling wine grape in Germany

Back 189

Riesling

Front 190

Common Sparkling wine grape in Spain

Back 190

Xarel-lo, Macabeo, Parellada

Front 191

Common Sparkling wine grape in Italy

Back 191

Muscat (Moscato)

Brachetto

Glera (Prosecco)

Front 192

Common Sparkling wine grape in Australia

Back 192

Chardonnay

Pinot Noir

Shiraz

Front 193

Common Sparkling wine grape in USA

Back 193

Chardonnay

Pinot Noir

Front 194

Main grapes of Champagne (3)

Back 194

Chardonnay (white)

Pinot Noir (red)

Pinot Meunier (red)

all work well for high-acid, moderate alcohol, cool climate, yeast-driven style of Champagne

Front 195

"Champagne" Labeling in USA

Back 195

After 3/10/2006 new labels can't use term

Grandfathered exceptions could use appended with place name ("California champagne"), but many producers voluntarily have dropped this.

Front 196

Ancestral Diosie Process

Back 196

Variation of Ancestral Method

Used in Clairette de Die (Rhone)

Wine kept at 50F throughout fermentation, first in bulk, then in bottle, to mimic submerging in river

Then emptied from bottle (still with RS), clarified, and rebottled

Front 197

Example of wine produced using

Méthode Ancestral

Back 197

Blanquette do Limoux Méthode Ancestral

(From Langeudoc)

Front 198

Méthode Ancestral/Rurale

Back 198

Wine incompletely fermented (base wine sweet, no added sugar/yeast)

Bottled and sealed and fermented the rest of the way

No disgorgement, remaining sediment

Front 199

Méthode Champenoise

Traditional Method

Back 199

1. Produce base wine

2. Added measured amount of sugar/yeast

3. 2nd fermentation in bottle

4. bottle lees aging

5. Disgorged lees

6. Dosage added (optional, but usual)

Front 200

Vins de Liqueur

Back 200

Fortified before or shortly after fermentation starts

Ex: Pineau de Charentes

AKA mistelle (Fr), mistela (Es), Sifone (It)

Front 201

Vins Doux Naturels

Back 201

Lightly fortified sweet wine

White examples:

Muscat de Beaumes-de-Venise (Rhone)

Muscat de Rivesaltes (Roussillon)

Red examples:

Banyuls, Maury (Roussillon)

Front 202

Solera

Back 202

Fractional Blending System

Series of barrels (butts, 600L American oak)) used to age Sherry

Front 203

"Running the scales"

Back 203

shifting wine through solera

Front 204

criaderas

Back 204

levels/groups of butts (barrels) in solera that hold wine of different ages

Front 205

Solera (barrel row)

Back 205

grouping containing the oldest wine, also the name for the entire fractional blending system

Front 206

Two main categories of Sherry

Back 206

Fino and Oloroso

Front 207

Fino Characteristics

Back 207

Aged under Flor

Dry

high levels of acetaldehyde

15-15.5% abv

Some oxidation, less than oloroso

Front 208

Olorose Characteristics

Back 208

no Flor

17-18% abv

not as much acetaldehyde as Fino

highly oxidative aging

older oloroso can go up to 24% abv as water evaporates

Front 209

Flor

Back 209

distinctive yeast that thrives in about 15% abv and forms protective layer in some Sherry barrels, protecting from O2

Front 210

Acetaldehyde formation in Sherry

Back 210

Distinctive note of Fino Sherry

Flor consumes remaining sugar and acetic acid (lowering acid of the wine), and then switches to respiration, which makes acetaldehyde (nutty, bruised apple notes)

Front 211

Rutherglen

Back 211

Australian fortified wine

made with Muscat

heat treatment like Madeira

Front 212

Setubal

Back 212

Fortified wine from Portugal made from Muscat

Front 213

Rasteau

Back 213

Fortified wine from France made with Grenache

Front 214

Port grape varieties

Back 214

75 varieties, usually

Touriga Nacional

Touriga Franca

Tinta Roriz

Tinta Barroca

Tinta Cão

Front 215

Marvodaphne of Patras

Back 215

Greek fortified wine, made from marvodaphne

Front 216

Maderia Grape Varieties and Sweetness

Back 216

Sweet: Malvasia, Boal, Tinta Negra Mole

Drier: Sercial, Verdelho

Front 217

Malaga

Back 217

Spanish fortified wine, from Pedro Ximenez and Muscat

Front 218

Timing of Fortification for wine

Back 218

1. During Fermentation for some RS (as in Port)

2. After fermentation completes for dry wine (as in fino Sherry)

Front 219

Appellation

AKA Geographic Indications

Back 219

Officially sanctioned wine region

Can be nested

Generally, more specificity is better indicator of quality

Front 220

Top 3 Countries for Imports (by Value)

Back 220

1. US

2. UK

3. Germany

Front 221

Top 3 Countries for Exports (by Value)

Back 221

1. France

2. Italy

3. Spain

Front 222

Top 3 Countries for Wine Consumption

Back 222

1. France

2. US

3. Italy

Front 223

Top 3 Countries for Wine Production

Back 223

1. France

2. Italy

3. Spain

Front 224

Top 3 Countries for Vineyard Acreage

Back 224

1. Spain

2. France

3. Italy

Front 225

Phylloxera

Back 225

root louse, aphid like

in 1860s, imported accidently from US to Europe

Devastated vineyards

Solved by grafting resistant non-vinifera rootstock

Front 226

% of vineyard in EU

Back 226

57%

Front 227

1st fermented grape beverage (where and when)

Back 227

Jiahau China, 7000BCE

(not vinifera)

(Vinifera first used for wine in Caucuses)

Front 228

Global Volume of wine produced annually

Back 228

265 hectoliters

(3 billion cases of wine)

Front 229

% wine produced in Europe

Back 229

66.5%

nearly 60 in EU

Front 230

% wine produced in South America

Back 230

11%

Front 231

% wine produced in North America

Back 231

7%

Front 232

%wine produced in Asia

Back 232

%5.5

Front 233

% wine produced in Oceania

Back 233

%5

Front 234

%wine produced in Africa

Back 234

%4

Front 235

EU Wine Levels

Back 235

1. Protected Designation of Origin (PDO)

2. Protected Geographical Indication (PGI)

3. Wine

Front 236

PDO

Back 236

Protected Designation of Origin

-Top level of EU classification

-100% grapes must be from the defined area

-Boundaries, yields, varieties, viticultural practices, winemaking, analytical and organoleptic characteristics all regulated.

-Can also use tradition terms of individual states (AOC-France, DOC/DOCG-Italy, etc.)

Front 237

PGI

Back 237

Protected Geographical Indication

-at least 85% must come from defined area

- less strict regulations than PDO

-do not need to be typical for region (despite Italian name for this level), can use varieties not traditional to region

- Can use traditional terms on label (ex. Vinho Regional (Portugal), IGT (Italy)

Front 238

Wine (EU level)

Back 238

-lowest tier of EU hierarchy

-no geographical indication, can be produced anywhere in the EU

-may list grape varieties/vintage if min 85% of that variety and year

Front 239

EU labeling laws for protected place names, vintage, variety

Back 239

Protected place: 100% for PDO, 85% for PGI

Vintage: minimum 85% from stated year

Variety: minimum 85% from stated varietal

(if more than one varietal, 100% must be from those listed, and must be listed in descending order)

Front 240

EU Labeling: Quality Sparkling Wine

Back 240

For wines that have:

-CO2 from secondary fermentation in a bottle,

-subject to disgorgement,

-with minimum 9months lees gaining

Front 241

EU Labeling: Aerated Sparkling Wine

Back 241

Wine with CO2 added to produce carbonation

Front 242

EU Labeling: wine from outside EU

Back 242

legally neither quality or table wine, simply "wine" with no geographic indication

Front 243

French equivalent for EU level PDO

Back 243

appellation d'origine protégée (AOP)

Traditional: appellation d'origine controlee(AOC)

Front 244

French equivalent for EU level PGI

Back 244

Indication Geographique Protegee (IGP)

Traditional: Vin de Pays (VDP)

Front 245

German Equivalent for PDO and PGI

Back 245

PDO:

Traditional terms: Prädikatswein; Qualitätswein bestimmer Anbaugebiete (QbA)

PGI:

Traditional term: Deutscher Landwein

Front 246

Italian Equivalent for PDO and PGI

Back 246

PDO: Denominazione do Origine Controllata e Garanita / Denominazione do Origine Controllata

DOCG/DOC

PGI: Indicazione Geografica Pretetta (Traditionally:Indicazione Geografica Tipicia)

IGP (Trad: IGT)