Wine Making

Front 1

What is enrichment?

Back 1

adding concentrated grape juice to the must to increase flavor and alcohol levels

Front 2

What did stainless steel tanks do for winemaking?

Back 2

1) improved hygeine because they can be more thouroughly cleaned,
2) allowed more white wine making in warm climates because the tanks can be cooled during fermentation which retains fruit flavors

Front 3

List some modern vinification improvements that can improve the quality of wine

Back 3

1) development of yeast strains,
2) control of malolactic fermentation
3) reverse osmosis for de-alcoholization
4) cryo-extraction devices
5) irrigation technology
6) clonal selection of grape varieties

Front 4

Name two types of grape presses?

Back 4

bladder aka pneumatic, and basket presses

Front 5

What is the major difference between red and white winemaking

Back 5

the point when pressing occurs. White wines are pressed right away before fermentation occurs so the juice does not become colored. Red wine is allowed to ferment on the grape skins and it is not pressed to separate juice from solids until fermentation is mostly done

Front 6

For white wine making, when does pressing (separating liquid from solids) occur?

Back 6

before fermentation starts so skin color is not imparted to the wine

Front 7

Why should must be chilled and sulfured (SO2) before pressing?

Back 7

to avoid an early start to fermentation from wild yeasts and oxidation from wild bacteria

Front 8

Whole bunch pressing is most commonly used in the production of what type of wines?

Back 8

Sparkling

Front 9

What types of yeast are used in wine making?

Back 9

ambient/wild, cultured, or both

Front 10

Why are cultured yeasts added?

Back 10

1) To control the flavors of fermentation.
2) To prevent a stuck fermentation because many wild yeasts do not work after 4% alcohol level is reached
3) To speed up fermentation before wild bacteria can spoil the must
4) To start fermentation if wine has been filtered prior to fermenting which removes the wild yeasts

Front 11

at what temp should white wine be fermented?

Back 11

cool: 50 - 68 deg. F (10-20 deg. C)

Front 12

At what temperature should red wine be fermented?

Back 12

warmer temps, 70-80 deg. F

Front 13

Fermenting a wine to dryness is quicker at what type of temperature?

Back 13

warmer temperatures but if too warm, flavor is lost

Front 14

What risk do you run at fermenting white wine at warmer temps?

Back 14

burning off fruit flavors

Front 15

What are the 2 basic types of fermentation vessels?

Back 15

inert and reactive

Front 16

For light/aromatic whites, it is best to ferment in what type of vessel?

Back 16

stainless steel tanks

Front 17

What are the advantages to ferment in stainless steel?

Back 17

hygiene, easily cleaned, tempereature control, re-useable, less expensive than barrels in the long run

Front 18

List some inert vessels used for wine fermentation

Back 18

cement, glass, old wood lined with glass or tartrate crystals

Front 19

What do reactive fermentation vessels do?

Back 19

impart flavors into the wine

Front 20

What are some of the influences of fermenting wine in oak

Back 20

oak can add some tannins and vanillin or toasty flavor

Front 21

What are some of the drawbacks of using barrels in winemaking?

Back 21

1) sterility issues - barrels are harder to clean
2) no temperature control
3) more small vessels to watch over
4)negative oxidation,
5)expense - initial cost, labor, leakage, evaporation

Front 22

What types of corrections can be used for white wine?

Back 22

chaptalization, acidification, and de-acidification

Front 23

what is chaptalization?

Back 23

addition of sugar to the must before or after fermentation to increase the alcohol content - from Chaptal: Napoleon's agricultural minister who wanted to support the sugar beet industry

Front 24

What types of sugars are used for chaptalization?

Back 24

beet, cane, concentrated must, or grape must

Front 25

what is acidification?

Back 25

acidification is the adding of acid, usually tartaric acid, to the wine usually in warm climates where natural acidity is less at harvest

Front 26

What are the types of acids usually found naturally in wines?

Back 26

citric, tartaric, and malic acids

Front 27

What type of acid is most used for acidification?

Back 27

tartaric

Front 28

What is MLF (malolactic fermentation)

Back 28

it is conversion of harsh malic acid to softer lactic acid and CO2 by leuconostic oenos bacteria

Front 29

What slows down malolactic fermentation?

Back 29

high alcohol levels and high sulfur levels

Front 30

What grape varieties are most associated with malolactic fermentation?

Back 30

Chardonnay as a white grape and almost all red grapes undergo malolactic fermentation naturally by letting the fermentation reach warm temperatures

Front 31

Are aromatic grapes associated with malolactic fermentation?

Back 31

rarely

Front 32

What is battonage?

Back 32

stirring of the lees to more fully extract color, flavor and tannins

Front 33

What does extended time on the lees impart on a wine?

Back 33

creamy, bready flavours of the yeasts such as in a Muscat sur Lies

Front 34

Name 2 types of finishing for white wines

Back 34

fining and filtration

Front 35

What is fining?

Back 35

removing suspended particles/colloids in wine that may make it cloudy if left in

Front 36

List 4 types of fining agents

Back 36

albumen, bentonite clay, isinglass, gelatin, casein

Front 37

What is filtration and what are two types of filtration?

Back 37

filters remove particulate (not dissolved or ionized) matter in a wine. Depth filters are most commonly used but wines with a residual sugar content use a surface (membrane filter) which also removes yeasts and bacteria which could further ferment the residual sugars

Front 38

What is cold stabilization?

Back 38

an optional winemaking step that chills the wine to precipitate tartrate so they do not form in the bottle afterwards. It is largely cosmetic.

Front 39

What are two types of blending?

Back 39

1) grape types can be mixed during pressing
2) fermented juice (wine) from different grape types can be mixed after fermentation but before fining

Front 40

What is most essential during bottling?

Back 40

sterility

Front 41

List three different types of wine stoppers

Back 41

natural cork, agglomerated corks, synthetic corks, glass, stelvin screw caps, crown caps

Front 42

What is the saignee method of producing a rose wine?

Back 42

saignee- removing the juice from the must very early so the coloring of the wine just gets a light red tint from the skins

Front 43

Why must a winemaker have access to red wine during fermentation?

Back 43

To keep the must cap moist to prevent harmful bacteria to build up if it dries out

Front 44

What type of yeast is common for red wine fermentation and why?

Back 44

wild/ambient yeasts because they cover the skins that are left with the juice during fermentation

Front 45

Why are cultured yeasts useful?

Back 45

they are predictable in terms of fermentation temperature and generally produce consistent flavors. They may require specific nutrients

Front 46

What does the must cap do during red wine fermentation?

Back 46

it protects the wine from oxidation

Front 47

What is pigeage?

Back 47

punching down of the must cap to keep it moist and to increase the color and flavor of the wine

Front 48

What is remontage?

Back 48

remontage is pumping of red wine from the bottom of the tank over the cap to keep it moist and submerged to extract all the color and tannins

Front 49

What are 2 types of modern improvements to pigeage and remontage?

Back 49

screens to keep the cap down and roto-fermenters

Front 50

After fermentation, what happens to the must cap?

Back 50

it sinks, the wine must be chilled, sulfured, and the tank closed to protect the wine from oxidation

Front 51

What is vin de goutte?

Back 51

This is the wine (considered the finer wine) that is drawn from the fermentation tanks simply by the flow of gravity and with no pressing

Front 52

What is vin de presse?

Back 52

This is the wine that is drawn from the fermentation tanks by pressing down on the contents ... it is a bit more tannic and rougher than the "vin de goutte" wine

Front 53

What is the difference between vin de goutte and vin de presse

Back 53

vin de goutte is fruitier and finer vs presse which is more tannic and bitterer.

Front 54

What can press wine be used for

Back 54

blending with free run juice, topping off, lesser wines, sold off

Front 55

What is battonage?

Back 55

lees stirring

Front 56

what does time on lees impart on a wine?

Back 56

creamy, bready flavours of the yeasts

Front 57

What does malolactic fermentation do for red wine?

Back 57

malolactic fermentation softens acidity, adds complexity, stablizes

Front 58

Does red wine get clarified, and if so, when?

Back 58

sometimes red wine is clarified, usually between fermenatation and maturation

Front 59

What types of wood are used for barrels to ferment and age wine?

Back 59

oak, cherry, chestnut

Front 60

Other than using wood barrels what are some other ways to get oak in wine?

Back 60

staves, chips added in to stainless vessels

Front 61

What is wine racking?

Back 61

transferring wine from one vessel to another to reduce odors, and remove particles

Front 62

Define topping up.

Back 62

keeping barrels full to leave no room for air which causes oxidation

Front 63

What do you top up wine in barrels with?

Back 63

wine of the same or better quality

Front 64

Is filtration more or less common in fine red wines?

Back 64

less common

Front 65

Where do tannins in wine come from?

Back 65

tannins come from the pips, skins, stalks, and wood barrels if they are used

Front 66

What is an oak container that holds hundreds of liters?

Back 66

foudre or botti

Front 67

What do the different anatomical components of the grape contribute to the wine?

Back 67

stalk - tannins
bloom (waxy coating on outside of grape) - wild yeasts and bacteria (lactobacillus)
skin - coloring, tannins and flavor compounds
pulp - water, sugar, acids and flavorings
seeds - bitter oils, tannins

Front 68

What is carbonic maceration?

Back 68

it is an alternative form of fermentation in which the grapes are left whole with stems and all to ferment without crushing. The grape ferments internally and then breaks open. There are very little tannins produced this way and very fruity flavor is preserved. Esters of bubblegum, banana, cinnamon-like spice and kirsch are more prominent. Beaujolais Nouveau is made this way.

Front 69

What is the saignee method of fermentation and when is it usually used?

Back 69

saignee fermentation requires the red grapes to be destalked and lightly crushed, not pressed. This is vatted for 12-24 hours to extract some red color to make rose wine.

Front 70

Can rose wines be made from blending a red wine and a white wine?

Back 70

Yes. Anywhere in the world red and white wine can be blended to produce a rose wine except in the European Union with the exception that it is allowed in the Champaign region of France.

Front 71

What are the best temperature ranges for fermentation of white wines?

Back 71

Optimum temperature for fermentation of white wines is 14-20 deg C (57-68 deg F)
Aromatic white wine might be fermented at 11-15 deg C (52-59 deg F) and even lower temps of 10-13 deg C (50-55 deg F) by winemakers to retain maximun volatile esters.

Front 72

What are the best fermentation temperatures for red wines?

Back 72

Optimum temperature for fermentation of red wines is 25 deg C (77deg F) with a range of 20-32 deg C (68-90 deg F)

Front 73

What are three methods of treating wine to remove excess iron before bottling?

Back 73

Citric Acid forms soluble iron citrate
Gum Arabic prevents precipitation of ferric colloid
Ascorbic acid (Vitamin C) prevents iron occidation

Front 74

What are three methods of treating wine to remove excess copper before bottling?

Back 74

Blue fining (potassium ferrocyanide) for levels above 1 mg/l
bentonite fining
gum arabic

Front 75

What are 4 benefits of punching down (pigeage) as a cap management technique?

Back 75

Gentile extraction of tannins and anthocyanins.
Harsh/bitter compounds are less likely to be extracted from the seeds or stalks.
Good dispersion of temperature.
Avoidance of bacterial spoilage on the cap.

Front 76

What are 6 benefits of pumping over (remontage) as a cap management technique?

Back 76

Simple to perform with minimal equipment.
Excellent extraction achieved.
Heat from fermentation is dispursed.
Must is aerated avoiding reuction problems.
Oxygen exposure benefits yeast activity early on.
Prevents the pomace cap drying out.

Front 77

What is the purpose of cold soaking of red grapes before fermentation?

Back 77

Destemmed and crushed grape must is cooled to below 15 deg C (59 deg F) and bathed in more SO2 for 3-7 days to aid in color extraction.

Front 78

What type of filtration is rotary drum filtration:
1. Surface
2. Depth
3. Cross
4. Absolute
5. Heat exchanger

Back 78

Depth filtration. It uses diatomaceous earth with a vacuum pulling the must through it.

Front 79

Name 5 types of clarification of wine.

Back 79

1. Sedimentation and racking
2. Filtration
3. Fining
4. Centrifugation
5. Flotation

Front 80

Name 3 types of filtration used to treat wine.

Back 80

Depth filtration
diatomaceous earth/perlite
sheet or pad filtration
Surface filtration
membrane
cross flow
Specialized filtration for components such as tannins, sugars, acids, alcohol
ultrafiltration
reverse osmosis
osmotic filtration

Front 81

List 5 different types of grape presses and their main advantages..

Back 81

Vertical screw press -simple, juice filtered thru stalks
Horizontal screw press - pressing can be automated, filling simplified
Pheumatic press - good liquid extraction, reduced bitter phenolic extraction
Tank press - decreased oxygen contact
Continuous screw press -high throughput can be achieved

Front 82

What are 3 benefits of autovinification?

Back 82

No external power is required.
Reduced labor requirements due to automation.
Maximum color and tannin extraction in a short time.

Front 83

Why is the permitted level of SO2 for the sweet white wines higher than it is for dry reds?

Back 83

Sulfur is less available in the active form due to the binding power of sugar.

Front 84

List 3 substances in grape must that can be removed by reverse osmosis.

Back 84

Water
Alcohol
Acids

Front 85

What is the 'contact process'?

Back 85

A method for making the wine tartrate stable. Wine is chilled to 0 deg C and potassium tartrate crystals are added which act as nuclei for further crystal growth and precipitation.

Front 86

What is hyperoxidation used for in winemaking?

Back 86

Oxygenation of the must by bubbling O2 for a calculated length of time through the juice prior to fermentation can lead to the development of more complex aromas and flavors in some white wines such as Chardonnay (but not Sauvignon Blanc)

Front 87

What is flash expansion as a red winemaking technique?

Back 87

Preheated grapes (65-90 deg C) are placed in a vacuum which immediately cools them to 30-35 deg C which breaks the cells and gives a rapid release of anthrocyanins and tannins. Skins are no longer needed so juice can be drained off and fermented like white wines but with less need for refrigeration.

Front 88

What is delestage?

Back 88

Rack and return. Fermenting must is pumped out of the fermenting vessel into another and then pumped back over the top of the cap which has fallen to the bottom of the tank. This extracts tannins and color pigments efficiently but allows removal of seeds and their bitter tannins.