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191 Cards in this Set
- Front
- Back
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What is wine?
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Fermentation of grape juice
-other fruit must be specified |
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What are the Wine classifications?
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Color
grape variety grape origin price sweetness alcohol level carbonation |
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Legal classifications for alcohol?
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7-14% =table wine
14-24%= dessert wine |
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Carbonation?
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>1 atm CO2: sprakling wine
most sparkling wine is at 6atm |
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Price categories??
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<$3 =jug wine
3-7$= fighting varietals 7-14$= premium 14-25=ultra premium 25+=luxury |
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4 largest win companies?
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Gallo
The wine group constellation bronco |
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Why are grapes the ideal fruit wine
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High in sugar
high nitrogen moderate acid |
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Legal classifications for alcohol?
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7-14% =table wine
14-24%= dessert wine |
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Carbonation?
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>1 atm CO2: sprakling wine
most sparkling wine is at 6atm |
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Price categories??
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<$3 =jug wine
3-7$= fighting varietals 7-14$= premium 14-25=ultra premium 25+=luxury |
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California produces what % of wine consumed in US?
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cali produces 74%
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US consumption?
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imported- 36%
export-64% 1/3 of wine consumed is imported |
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Top 4 US imports
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Italy,
austrailia france chille |
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Most important Cali grapes?
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chardonnay
thompson seedless cabernet sauvignon zinfandel |
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Which country consumes more wine than they produce?
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US
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What are the 3 mains sources of wine flavor?
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1. the grapes
2.fermentation 3.processing and aging |
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3 main sources of grape flavors
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1. grape variety
2. place where grapes are grown 3. how the grapes are grown |
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Vitis Vinifera
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Euro wine grape
evolved in mild winters and warm dry summers, temperate climates. Wild plant, vine that climbs up trees |
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Most Important Vitis Vinifera?
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Cabernet Sauvignon, Merlot, Pinot noir,
zinfandel, chardonnay, sauvignon blanc |
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VV
Cabernet Sauvignon |
Major RED wine varities of Bordeaux and California
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VV
Merlot |
RED Bordeaux grape. Most important international varities for labeled wine
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VV
Pinot noir |
RED grape of Burgundy, component of Champagne
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VV
Zinfandel |
RED grape used to make bothe red and blush wines
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VV
Chardonnay |
Main grape of white wines or Burgundy
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VV
Sauvignon blanc |
WHITE wine grape important in Bordeaux
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VV
Thompson Seedless |
All raisins are made from this
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Pierces Disease
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Disease transfered by leaf hopper, caused by a bacterium and prevents most growth of VV
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Vitis Labrusca
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aka concord grapes
used in jelly and grape juice resistant to freezing |
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Muscadinia rotundifolia
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S.E. grape
fresh fruit immune to PD |
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Which grapes are resistant to phylloxera
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Vitis riparia and Vitis rupestris
used as root pest |
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PD?
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1st observed in LA
Kills vine by clogging xylem Transmitted by a leaf hopper |
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Insect that attacks the roots of grapevines
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Phylloxera
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Fungus Disease that affects the leaves and fruit.
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Powdery Mildew
-controlled by dusting or spraying the vines with sulfur |
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Botrytis is a fungus that infects the fruit cluster and causes...?
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Bunch Rot
aka=noble rot |
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Virus Disease that induces change in grape leaves and turns them bright red.
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Leafrol
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Term for the onset of ripening
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Veraison
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In California, flowering usually happens
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May 15
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Wine yield
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160 gallons/ton
5 bottles/gallon |
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The pigment in grape berries that produces the color red wine is found in
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the skin
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The structures that contribute to the bitterness and astringency are
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the tannins in the seeds
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US scale used to express sugar concentration
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Brix scale
(b/t 19-24 for wine grapes) |
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What are the important components of Grape berry?
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Sugar
Acids -malic, tartaric Pigments Tannins Flavor compounds |
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Importance of hotter places
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More sugar
Higher yield Lower acid less color, flavor |
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Importance of cooler places
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Less sugar
More acid Lower yield More color, flavor |
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The size and shape of a grapevine are controlled by:
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Training, trellising, and pruning
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DEF Alcohol
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Ethyl alcohol, EtOH, ethanol
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DEF Must
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Crushed grapes and juice
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DEF Pomace
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seeds and skin after pressing
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The yeast also known as "sugar fungus"
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Saacharomyces cerevisiae
found naturally on grape skins -used for making wine, beer, bread, distilled beverages -is not wild yest, NATURAL |
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Disadvantages of wild yeast
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1. produce off flavors
2. alcohol intolerant 3. unpredictable 4. SO2 sensitive |
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What is natural fermentation?
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Fermentation that is NOT inoculated.
But is NOT conducted by wild yeast |
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Characteristics of commercial yeast
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Reproducible and predictable ferm.
Vigorous ferm Complete ferm Alcohol tolerance Minimal off flavors SO2 tolerance |
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Requirements for good fermentation
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Sugar- fructose, glucose, sucrose
Nitrogen- DAP added if necessary Vitamin- yeast makes all but biotin Minerals-phosphorus Low pH- (b/t 3-4) Temp- 50-100F (90=fastest) Ethanol below 16% |
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what is fermentation?
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The conversion of sugar into alcohol and CO2
C6H12O6... 2CH3CH2OH + 2CO2 56 kcal energy |
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what is respiration?
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Sugar concerted to CO2 AND water
C6H12O6 +6O2 ...> 6CO2 + 6H2O 680 kcal energy |
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EQ for heat generation
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A reduction in sugar of 1 Brix results in temp rise of 2.3F.
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Fermentation time for while wines
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Fermented at lower temperatures (55-70F)
require longer time than red to be completed 10-20 days (14) |
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Fermentation time for red wines.
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70-90F
3-7 days (5) |
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What is stuck fermentation?/
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Stopped before sugar is used up
No or little change in Brix readings over 2-3 days |
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What causes stuck fermentation
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Depletion of essential nutrients
overheating excess alcohol |
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What type of wine is stuck fermentation more common among
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white wines
due to lower level of nutrients ongoing problem |
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what bacteria is responsible for malolactic fermentation?
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Lactic acid bacteria
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Malolatic fermentation
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reduces acidity
eliminates malic acid for stability Contributes buttery flavors |
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Which bacterium is responsible for the production of vinegar? "vinegar bacteria"
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Acetobacter
converts ethanol to acetic acid and ethyl acetate. prevented by excluding air, smells like nail polish |
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What wild yeast contributes a sweaty, leathery smell to wine
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Brettanomyces
Eoh tolerant SO2 sensitive eliminate by totally dry fermentation. |
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Must composition by weight
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80%-juice
16%-skins 4%-seeds |
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Why is SO2 added?
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prevents microbial action
inhibits oxidation enzymes |
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Hard press
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high in tannins
usually not desirable |
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the simplest and oldest type of press
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basket press
-piston that pushes the fruit down within a cylinder made of wooden slats |
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A horizontal press device
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Moving head press
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The press which skins and seeds are put in at one end and subjected to increasing pressure as they are moved along inside by a metal screw
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screw press
-not used in quality wine making -fast -continuous |
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Most widely used press in premium wineries
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Membrane press (bladder press)
-rubber bladder lining the inside of the press is forced against the fruit by air pressure -gentle enough not to break skin and seeds |
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Alternatives to reduce oak barrel cost
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oak chips
reuse barrels staves in tank or barrel |
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DEF Fining
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removes undesired by addition.
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How do you reduce tannins levels
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Add proteins: gelatin, albumin, isinglas
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How do you remove proteins that turn hazy when heated?
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Add bentonite
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In tartrate stabilization
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Tartrate is removed from the wine to stabilize it
(KHT-wine crystals) |
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A common filtration agent used to remove particulate matter
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Diatomaceous earth (DE)
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Important bottle sizes
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375mL Filette, half bottle or tenth
750mL Frontignon, stand. bottle or fifth 1.5L Magnum 6L Methuselah (Imperial-Bordeaux) |
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What is maceration?
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Extraction of skins and seeds
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Red Fermentation Issues
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Warm fermentation (85 degrees)
Fast fermentation (4-7 days) |
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What is a cap?
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During fermentation the skins and some of the seeds form a cap that floats at the top of the tank.
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What are the 2 types of Cap Management?
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pumpover and punchdown.
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What is a punchdown
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Push down on the cap to remix it with fermenting must
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What is a pumpover?
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pump liquid from bottom of tank and spray over cap.
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Characteristics of aging red wine
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traditionally in oak barrels.
6-24 months |
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White wine aging
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Short barrel aging
6months usually undergo malolactic fermentation cool fermentation |
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What is sparkling wine?
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>1atm CO2
Noticably fizzy Most under 5-6 atm |
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Champagne is...
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A place in France
US law forbids use unless accompanied by a US name "Nappa Vally champagne |
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Where does the CO2 in sparkling wine come from?
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A second fermentation
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Sparkling wine vs Carbonated?
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Sparkling wine- CO2 comes from second fermentation.
Carbonated- CO2 artificially added. |
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What does the production of sparkling wine begin with?
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the cuvee- base wine
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First guy to discover sparkling wine
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Dom Perignon 1600s
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Making sparkling wine
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Grapes: low sugar
varities: chardonnay, pinot noir, meunier inexpensive varieties: french columbard, chenin blanc direct to press |
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3 main methods of producing sparkling wine
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methode champenoise, transfer process, charmat process
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Methode Champenoise (traditional method)
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1) curvee is mized with syrup, this step =tirage
2)bottles are capped and second fermentation occurs 3) Bottles aged for 1+yrs 4) Riddling process (turning) 5) Disgorement of frozen plug 6)sugar (dosage) added |
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Transfer process
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1) same as traditional, except bottles aren't riddled, bottles are all emptied into transfer tank
2) then wine is filtered and dosage added, wine returned to bottles |
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Charmat process
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1)Base wine is mixed with yeast and sugar in tank and held about 55F till second fermentation occurs
2)Wine is cold stabilized and sterile filtered 3)dosage is added and wine is bottled |
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EQ for BAC
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BAC= 4 * #drinks/weight(lbs)
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What is absorption?
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The movement of alcohol into the body, which causes the BAC to rise
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What is metabolism?
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The breakdown of alcohol to something else, lowering the BAC
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Factors affecting BAC
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Food reduces absorption rate
HIgh alcohol concentration=high BAC Carbonation- sparkling wine=high BAC Genger- women have higher BAC bcuz they have lower gastric ADH |
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What is an appellation of origin?
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Geographic name given to a wine
-wine origina (from specific place) i.e Nappa valley wine |
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What is a controlled appellation of origin?
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spciel kind.
Includes geographic name = origin of grapes, grape variety, how they were grown, and how wine was made |
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Production requirements in Controlled Appellation
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Wine yield <x
Grape sugar >x typical flavor |
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purpose of controlled appellations
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controls reputation of place
does not guarantee quality exclusivity in marketplace |
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What is the AOC?
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appellation d'origine Controlee
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What percent of french wines are AOC wines?
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35%
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AOC Geographic Hierarchy
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biggest to smallest
Region--sub region--village--vineyard |
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Why would the producer choose to declassify a wine to a lower level?
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Avoids damaging reputation
or excess production (wine limit) |
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Burgundy inheritance laws
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Small vineyards, multiple owners
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Negocrants?
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buy fruit or young wine from new growers
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proprietaires-recoltant?
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(owner-grower)
Make n sell their own wine |
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Wines of burgundy
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100% varietal wines
High alcohol (~13%) -often chaptalized -moderate color in red wine -low tanin (less than bordeaux) |
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What types of grapes does burgundy make red wines? white?
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pinot noir = red
chardonnay = white |
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Burgundy Bottle
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Traditional sloping shoulders shape
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What is the regional appellator for Burgundy?
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Bourgogne
village appellation = vosne-romanee |
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Burgundy Appellations
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biggest to smalles
region--sub region--village--grand cru |
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What is the most famous Burgundy Vineyard?
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Romanee- Conti
-1 owner for entire vineyard |
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BURGUNDY COMMUNES TO REMEMBER
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in cote de nuits
-gevry-chambertain -vosne-romanee -nuits-st. georges in Cote de Beaune -chassagne-montrachel -mersault |
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Burgundy Grand Cru's
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In cote de Nuits
-Romanee-conti -clos de Vougeot -clos de la Roche -chambertin In cote de Beaune -montrachet -corton |
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Beaujolais
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Burgundy Region
known for fruity red wines made from gamay noir used to make beaujolais nouveau |
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Chablis
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white wines from chardonnay
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Bordeaux climate
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milder temps than burgundy
-cool wet summers = chaptalize sometimes |
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Bordeaux vineyard ownership
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wineyars- larger than burgundy
-diff inheritance lands so lands aren't split up |
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Bordeaux Varieties
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typically blended
reds: cabernet sauvignon merlot whites: sauvignon blanc |
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Bordeaux wine style
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Compared to burgundy
-more color n tanin less alcohol |
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Appellation in Bordeaux
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no village, instead Chateau
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Graves
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dry White wine
-blend of Sauvignon Blanc, semillon |
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Sauternes
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Sweet botrytised white wine
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List of bordeaux appelations
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St. Estephe
paulliac St Jullien Margaux Listrac Moulis |
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1855 classification
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Based on price in burgundy Chateaux
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Premier Grand Cru classe Chateaux in Bordeaux
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lafite-rothschild
mouton-rothschild latour margaux haut brion (graves) |
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Chateau d'yquem in sauterness
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most desirable
sweet dessert wine from botrytis infection |
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Rhone wines
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whites from viognier
reds from syrah |
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Which place passed the law prohibiting flying saucers?
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Chateauneuf de pape
inspired the wine= le cigare volant |
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Loire white wines?
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made from chenin blanc
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Champagne varities?
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only 3 allowed
chardonnay pinot noir meunier |
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italian appelation system
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DOC
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PIEDMONT red wines
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Barolo and Barbaresco (
made from nebbiolo |
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Sparkling white wine moscato
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Asti
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Tuscany red wine
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Chianti
made from sangiovese |
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Spains appellation system
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DO
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RIOJAs primary variety
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Tempranillo
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Which region of spain prodcues Sherry
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jerez
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what is sherry
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fortified white wine
dry |
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Portugal appellation system
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DOC
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Where is port made?
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Douro river
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Is port dry or sweet?
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sweet
from arrested fermentation |
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Wines of germany
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• Most wine is white, high in acid
• Often sweet to offset the acidity |
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Whats is sussreserve?
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sweet juice
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How is germany different than other euro countries?
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• Sugar is everything
• Most valuable wines are from grape wit highest sugar. • 13 Diff wine regions -broad boundaries -Many varieties allowed |
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Germany vs France
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• germany= more sugar in grapes
• 2 levels- Qba= allowed to add sugar QmP= not allowed to add sugar. |
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Qmp categories, brix
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1. Trockenbeerenauslese 39
2. Beerenauslese, 28 3. Auslese, 21 4. Spatlese,19 5. Kabinett, 17 |
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rheinhessen rheinpfalz
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• Largest wine region
• Each produces 25% of German wine • Most impotant variety: Muller-Thurgau -more cold hardy than Riesling |
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what wine is germany famous for?
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Riesling
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New Zealand Wine Regions
South Island |
Marlborough (Sauvignon blanc, the largest area by far)
Central Otago (Pinot noir), farthest Southern vineyard area |
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New Zealand
North Island |
Hawkes Bay (Cabernet or Syrah)
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Key Australian Wine Areas
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South Australia
Barossa Valley-warm but good quality Coonawarra-cooler, Bordeaux blends New South Wales Hunter Valley-oldest area, Semillon famous Rutherglen-stickies (aged dessert wine of Muscat grapes) Riverland-large high volume production area (i.e. Yellow Tail) Tasmania-very cool, sparkling wine Margaret River-small high quality area in western australia |
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U.S wine appellation system
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AVA
american viticultural area |
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In U.S who is wine production regulated by?
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BATF
bureau of alcohol, tobacco and firearms |
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Is chaptalization allowed in california?
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no
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US wine
|
No indigenous wine trade
wine introd by euro immigrants wines have no strong regional identity |
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Global production
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1. france
2. italy 3. spain 4. US 5. Argentina |
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New york
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most grapes are concord
too cold for vinifera |
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Washington
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all wine grapes= vinifera
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Orgeon
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ALL wine grapes
ALL vinifera |
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Cali grapes grown for?...
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25% raisins
15% fresh fruit wine 60% |
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what percent of thompson seedless is grown in cali vineyards?
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35%
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Distinctive Appellations in Napa
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Oakville, Rutherford, Stag’s Leap
Bordeaux, Cabernet Sauvignon Los Carneros: Pinot noir, Chardonnay |
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Distinctive Appellations in Sonoma
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Alexander Valley
-Cabernet Sauvignon Dry Creek Valley -Zinfandel Russian River Valley -Pinot noir, Chardonnay |
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CALIFORNIA GRAPE MARKET
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• Most grapes are grown by independent farmers
• Most wineries (2000) buy some grapes |
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most famous cali vineyard?
|
Hayne Vineyard
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CA Reds
Top 5 |
1. Cebernet Sauvignon –74,863 (acres)
2. Merlot –53,535 3. Zinfandel –24055 4. Pinot Noior –17638 5. Syrah –17638 |
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TOP 5 Cali Whites
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1. Chardonnay –96,000
2. French Colombard –29,000 3. Sauvignon Blanc –15,000 4. Chenin Blanc –11,000 5. Pinot Gris –7,000 |
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CA Counties
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1. San Joaquin –67,000
2. Sonoma –58,000 3. Napa –43,000 4. Madera –42,000 5. Fresno –41,000 |
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Sensory Evaluation
|
• For pleasure
→ To reveal DETAILS • For business → To make DECISIONS |
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What is a lexicon?
|
A controlled vocab
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How to Evaluate Wine
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1. Appearance
2. aroma 3. taste |
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Appearance of wine
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Color
• Hue • Intensity Clarity Clear simple glasses Natural light |
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Appearance of white wines
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• Light yellow when young
• Darken to amber with →age →oxidation |
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Appearance of red wines
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• Reddish purple when young
• Become more brown with →age → oxidation • Tilt glass to see edge of color Intensity of color (red) → Skin contact time |
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Aroma Threshold
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• The lowest concentration at which you can detect and aroma
• Influenced by temperature -Its hard to smell cold wine • White wines should be warmer than fridge • People differ in sensitivity |
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What is bouquet?
|
smells from winery
-fermentation -Processing -Aging • Aroma is also used as a technical sensory term • Bouquet is not |
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5 basic tastes of your tongue
|
1.sweet
2. Sour 3. Bitter 4. Salty 5. Umami Sweet= tip of tongue Bitter= back Sour salty- sides |
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Sweet
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• Not detectable under 1% of sugar
• Don’t confuse with the aroma of a sweet food (honey, butterscotch • Fruity aromas seem to induce a perception of sweetness |
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Sour
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• From acids in wine
• NO acidity=flat, watery wine ← is opposite of sour (sweet isn’t!) • Not the same as volatile acidity Vinegar smell • Lemon juice |
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Bitter
|
• From the tannins
skins + seeds Red wines • Accompanied by astringency A sensation, not a taste • Declines with age • Try quinine water |
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Flavor
|
• Aroma + taste + sensation (astringency, hotness, viscosity)
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Aging color
|
• Whites: yellow→ amber
• Reds: purple→ orange-brown loss of color with long aging |
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HOW TO TASTE WINE
|
• Look
• Swirl • Sniff • Wip • Taste (slosh) • Spit |
