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172 Cards in this Set
- Front
- Back
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Most white grapes are destemmed before pressing. Why?
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To reduce astringency.
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Some sweet whites and sparkling wines are whole cluster pressed, stems and all. Why?
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because stems can help drainage.
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What is a pneumatic press? Why is it used?
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A pneumatic press uses an inflatable rubber bag to press fruit against the inside of a horizontal cylinder. This is a common way of gently pressing to reduce astringency.
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Are Grapes for white wine pressed before or after fermentation?
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prior
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After the white grapes are pressed, they may be ____________ before running off into the fermentation tank.
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clarified of all grapey fragments
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A winemaker decides how to start fermentation. 2 categories of yeast are available. What are they?
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Commercial (cultured) yeast
Native yeast |
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Describe the differences between the two categories of Yeast.
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Benefits of selecting specific commercial yeast are the ability to choose an emphasis of flavors and aromas. Commercial yeast are also known to avoid stuck-fermentations more often than natural yeast. When the cultured yeast is used, it has to be stopped by the addition of Sulphur.
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TRUE OR FALSE: native yeasts remain constant from year to year.
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FALSE
Native yeasts contain a variety of strains that will of course varyin composition from year to year. Therefore the variance of flavors from vintage to vintage will be more pronounced. |
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Name a big problem relating to fermentation that use of native yeast allows.
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Native yeasts can result in a stuck fermentation, where fermenting yeasts arrest and refuse to restart, which in turn can lead to bacterial spoilage, or just high RS left in the wine.
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What is stuck fermentation? What does it result in?
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fermenting yeasts arrest and refuse to restart, which in turn can lead to bacterial spoilage, or just high RS left in the wine.
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How do Winemakers use Sulfur in winemaking?
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The role of Sulfur is manifold: Stops fermentation, and is used as an all-purpose anti-oxidant and antiseptic.
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Why do wine makers like fermentation to occur at cool temperatures?
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Wines fermented at cool temperatures retain their aromas, their freshness, and their varietal character.
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What happens when juice is fermented at hotter temperatures?
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fermentation at hot temperatures makes the wine lose all that, becoming tired and “stewed.”
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What is the minimum temp for fermentation to occur?
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Temperatures has to be above 10*C/50*F for yeasts to work effectively.
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What is the range of normal temperatures that white wines are fermented at?
Normal fermenting temperatures for White wines are 12-20*C. |
Normal fermenting temperatures for White wines are 12-20*C.
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What happens to wine flavors when you ferment at the lower end of the acceptable fermenting temperature range?
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Fermenting closer to the lower end of that spectrum results in Tropical fruit tones, because the esthers formed are the same that are found in…tropical fruits.
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What are normal fermenting temperatures for red wines? Why do they choose these temps?
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Normal fermenting temperatures for red wines are between 25-30*C, because they are trying to extract color and tannin.
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Carbonic maceration is used with_____________. Why? What’s the point?
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Beaujolais and some cotes du Rhone, where the idea is to make a wine with as low tannin as possible from high tannin grapes.
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Describe carbonic maceration:
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Put all the grapes in a sealed vat. The grapes on the bottom are crushed naturally by the grapes on the top. The juice starts to ferment, and gives off CO2. this in turn starts to ferment the juice inside the grapes on top (internal fermentation) leading to a bubble gum or banana smell.
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Different compounds are extracted at different temps and alcohol levels. Tannin is extracted faster (WHEN?)
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after fermentation (when alcohol is present) and at higher temperatures.
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Describe ‘Cold soaking’:
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macerating the skins and the pressed juice BEFORE fermentation occurs.
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TRUE OR FALSE: Cold soaking is only used for red wines.
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FALSE
You can cold or warm soak white wines as well to get more color and flavor, but do it too much and things become all harsh. |
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Yeast exposed to sugars produces:
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alcohol, CO2 and heat.
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TRUE OR FALSE: Fermentation vats warm up naturally during the process, so in warmer climates, they have to be cooled.
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True
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The cap of a wine is:
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the skins that float to the surface in the vat. This protects the juice from oxidation.
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Why do new wine regions usually use commercial yeast?
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Natural yeast take time to build up in a region, so new wine regions may need to use commercial yeasts because they have to other option.
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Long cool fermentations result in:
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light, fruity wines.
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Punch downs allow the grape skins to:
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interact with the must during fermentation.
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When does co-pigmentation occur?
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Co-Pigmentation happens when you ferment a few White grapes and many Red grapes simultaneously.
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If you co-ferment red and white grapes, what happens that affects the pigmentation and wine?
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This fermentation adds “co-factors” from the skins of white grapes, that chemically react ad deepen the color, stabilizes the color, mouthfeel is enhanced, plus aromas and flavours are more vibrant.
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Is co-pigmentation the same as blending after fermentation?
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No. This is not the same as blending after fermentation.
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Winemakers must decide whether to add sugar or acid at during what stage? Why?
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Before fermentation. added Sugar increases potential alcohol. Most will not add sugar to increase it more than 2%.
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How many grams per Litre does it take to affect and add one degree of Alcohol?
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18 g/L is how much it takes to produce 1 degree of Alcohol.
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When you chaptilize, what kind of product is best to add?
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beet or cane sugar
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What kinds of regions normally legalize chaptilization: warm , or cold?
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Chaptilization is normally legal in cooler climate regions.
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If chapilization is illegal, what do producers sometimes do that produces the same result?
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In regions where chaptilizing is illegal, producers may add concentrated grape must, which produces the same effect.
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Name the three main acids naturally present in grapes.
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There are initially 3 types of acid present in grapes: Malic, Citric, and Tartaric.
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Why do producers choose to acidify?
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Producers acidify when their grape growing conditions are so warm that the wine will be flabby.
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Do you acidify a wine before or after fermentation? Why?
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You can acidify before or after primary fermentation. Primiary Fermentation doesn’t alter the prescence of acids in the wine. Adding before primary fermentation is better, however, because the blend of the acid with the end product will be better integrated.
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What kind of Acid is generally added to acidify a wine?
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Tartaric acid is the best, least intrusive acid to add. Malic and citric acids can also be used though.
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Reverse osmosis is used for what?
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Reverse Osmosis removes water or alcohol from wine if the balance is off and either is too high.
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What is Must concentration? Why is it used?
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Must concentration produces fatter wines by removing water from must. This is popular currently in Bordeaux. This is achieved by evaporating water out at low temperatures in a vacuum.
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Do you concentrate must prior to or after fermentation?
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prior to fermentation. Come on now.
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What is one potential problem with must concentration?
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When you concentrate must, concentrate everything, including the acid and tannin. Not just the fruit component is hightened.
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Describe what happens in a wine when it goes through Malolactic fermentation.
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the malic (apple) acids change to Lactic (Milk) acids, which do not taste as bright, and taste instead round and buttery.
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Is Malolactic fermentation a primary or secondary fermentation?
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secondary
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What happens to the ratio of acids in the wine when Malo occurs?
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Total acid ratios remain the same; only the taste and feel of the wine changes.
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Do red wines go through malo, or only white?
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All reds go through Malolactic fermentation.
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Can Malo be stopped, or partially done, or is it an all or nothing scenario?
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Malolactic can be nullified, partially done, or completely done, depending on the end result desired.
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Signée means:
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to bleed. Bleeding off of juice to increase concentration. It is also the name of a Rosé production method.
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What is the name of the compound that is used to flavor margerine that also occurs in "Malo-ed" wine?
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Diacetyl.
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Single barrel malolactic fermentation leads to:
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a smoother texture
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To filter or not to filter: Filtering protects a wine from:
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bacteria and refermention.
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Does all wine improve with time?
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Not all wine improves with time.
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When are inexpensive wines best drunk?
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Almost any inexpensive wine is best drunk young.
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Why do great wines improve with age?
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Great wines’ improvement from age comes from the fact that they have higher concentrations of unresolved acid/sugar complexes, with minerals and tannins and other flavour compounds.
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Primary (grape) and secondary (oak & fermentation) characteristics come into harmony through the 2 key factors of what?
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time and oxygen.
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Louis Pasteur was asked by Napoleon to find out What? What did he discover?
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why wine went bad on it’s way to the consumer, and he discovered the role of oxygen: too much contact with it allows bacteria to form that turns the wine into vinegar. A test tube test with varying ratios of oxygen to wine in the tubes showed that larger amounts of oxygen age a wine much faster and create the same deposits.
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The process of barrel aging is an_______ process:
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Oxidative. The wine is given a chance to absorb oxygen through the staves of the barrel, when racked, and when being topped up.
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Is the process of aging in the bottle a oxidative process, or a reductive process?
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the process of aging in the bottle is a reductive process: The wine gradually loses oxygen as it changes, and therefore loses the ability to change in proportion to the time it’s aged.
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Describe the aging process of red wine. What changes happen in the bottle?
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Young red wine enters the bottle with tannins, pigments, and flavor compounds that interact and form larger molecular compounds which precipitate out of the liquid. Translated, the wine gains complex flavors and more sediment in the bottle, but loses color and astringency.
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What preserves red wines? White wines?
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Tannin and acid preserves red wine. Acidity preserves white.
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What happens as a white wine ages?
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White wine will oxidize and the acids will mellow, turning golden and giving way to nutty or honeyed aromas.
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TRUE or FALSE: bigger tannic reds like Bordeauxs go through a surly stage around five years of age.
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TRUE. The fruit has mellowed, but the tannins haven’t yet fully formed into a good deal of sediment.
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When is a wine at it’s peak?
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Often it is hard to truly determine when a wine is at it’s peak until it has passed it.
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Describe the aging arc.
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Wine generally arcs like this: a wine is wonderful and fruity, then goes through a sullen, dumb stage, then emerges as a better creature.
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How do red grapes, physiologically, compare in wet years and dry years?
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Red grapes get thick skins in dry years, and have increased tannins, which allow them to age longer. In wet years, there is more pulp in the pulp/skin ratio.
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TRUE or FALSE: White wine from cool years will have more acids in need of mellowing.
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Generally True
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What is Microoxygenation?
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A measured, tiny input of oxygen into wine to simulate aging in oak.
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Are wines always kept in Oak before bottling?
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Wine may be kept in a variety of containers: stainless steel, fiberglass, concrete and wood.
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TRUE OR FALSE: When wine is kept in wood, the wood is always oak.
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FALSE. Wood does not always mean oak. It can mean chestnut or acacia, for example, as in Savenierres.
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Why is storage in oak different than other types of wood?
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Storage in Oak barrels is different, because the oak allows a slow, steady, small exchange of gasses thorough the pores in the wood.
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What is the effect of slow, steady oxygenation of a wine?
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Slow oxygenation softens the astringency of young wine, reduces primary aromas.
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Does old oak impart more oak flavor, or less oak flavor, to a wine?
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Old oak imparts minimal to no oak flavor, but still allows the wine to develop.
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What main effect does New oak enact on a wine?
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New Oak imparts flavor, most notably Vanillin.
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Does new oak give the same sort of tannin as old oak?
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New oak imparts a particular type of tannin, hydrosable tannin, that acts as an anti-oxidant.
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New Oak aging generally takes place in 225L barells called :
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Barriques or Barriques Bordelais. They are named such because this is the standard size cask used in Bordeaux.
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The standard barell size in Burgundy is called what? How big?
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a Pièce, and is 228 L.
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The standard size in Chablis was what? How big?
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feuillette, at 132 L, but is not used much anymore.
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Mosel wine makers traditional barrel size is named what? How big? What about the Rhine?
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1000L Fuder; the Rhine’s, a 1200 L stück.
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Why are french oak barells generally more expensive than American ones.
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The split vs. Sawn fact is the reason French Oak barrels are usually about twice the price of American ones, and also one of the reasons American oak imparts more overt flavor: its cut versus split, and splittling doesn’t yield as much.
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American Oak usually comes from:
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Minnesota or Wisconsin, though Oregon oak is also starting to be used.
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French Oak comes from a variety of sources! Name them!
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Limousin is wide-grained, tannic, and usually therefore used for brandy. Tronçais, Allier and Nevers are tight-grained and used mostly for wine. Voges is also.
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What kind of Oak is favored by Italian wine makers?
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Slavonian oak is favored by Italian winemakers for their large oak casks.
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German Oak lends what kind of flavor?
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German oak lends a spicy note.
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What is “toast,” in relation to barrel making?
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"toast” comes from the process of bending barrel staves over a fire. The insides get “toasted” during this process, though the degree of toast varies.
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If a barrel is “heavily toasted” how does that affect the resulting wine?
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Heavy Toast barrels make the wines taste of spice, toast, and roasted coffee. In exchange for these flavors, the wine will receive less oak flavor, because the toasting acts as a barrier between the wine and the wood tannin.
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Medium toast barrels affect the wine how?
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Medium toast barrels show more wood tannin and vanilla.
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Light toast barrels affect the wine how?
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Light toast barrels lend tannin and vanillin heavily, with less spice.
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New Oak barrique aging affects the wine in two other ways:
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It fixes the color of red wines, and “polymerizes” the tannin (lengthens the molecular chains of tannins) and makes them softer.
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TRUE OR FALSE: The sooner the wine is put into barrel, the more effect the barrel will have.
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TRUE
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Name a cheaper way than new oak barrel aging to impart oak flavor to a wine.
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Wine can also be cheaply flavoured with oak chips, which also protect the wine pfrom oxidation and lessen the need for sulfur. They can also impart flavor, but the wine doesn’t age the same as it does in barrel.
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Most wine in the world is grown between __________of the equator.
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Generally, 30*-50* N and S
Specifically, Wine is grown between the latitudes of 32 to 51 N, and 28 to 44 S. |
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Most wine as we know it comes from the species:
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Vitis Vinifera
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Define Grafting.
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The combining of European and American rootstocks to form a Phylloxera resistant plant.
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What is Enforcado?
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The trellising of vines in Spain. Sometimes other crops are grown underneath.
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How can the downy and powdery mildews be combated?
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The mildews can be counteracted using a technique from Bordeaux, spraying with Coppersulfate and lime.
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Define VSP:
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vertical shoot positioning. This is the traditional form of trellising, encompassing many different techniques. In low vigor situations, the fruit will hang to the lower part of the canopy, but still receive sunlight because the leaf cover is thinner. In high vigor scenarios, VSP may lead to excess shading.
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Describe Head training.
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has the sprus and shoots positioned close together at the top of the trunk.
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Describe Cordon training:
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in cordon training there are one or two long arms that will bear the spurs.
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TRUE OR FALSE: Machine harvesting is a faster, cheaper way, but results in a poorer quality product, as the machines may bruise or crush the grapes.
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true
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Wind and sun, when excessive can actually stop:
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photosynthesis.
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During ripening, levels of acidity will:
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fall as fermentable sugars rise.
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Name four measurements of sugar content in grapes.
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Oechsle.
Baume (baum-eh) Brix % potential alcohol. |
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Are the low end measurements of Oeschle, Brix, and Potential Alcohol?
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The low end is 60* oechsle= 14.7 brix = 7.5% potential alc.
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Are the higher end measurements of Oeschle, Brix, and Potential Alcohol?
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The high end is 125* oechsle = 29 brix = 15.6 % potential alc.
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Name some mid-range numerical measurements of Oeschle, Brix, and Potential Alcohol.
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the middle seems to be 100 oechsle = 23.7 brix = 12.5% alc.
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What is green harvest?
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If the vines are bearing too much fruit, green harvest may help. This is where you cut off clusters of green berries in order to get more concentrated flavor from the remaining ones.
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Describe what happens to a grape affected by Noble Rot.
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Causes grapes to turn golden, then purple, then brown as they dehydrate.
It sucks 1/3 of the sugar, 5/6 tartaric Acid, 1/3 of the malic acid, and 2/3 of the water. This rebalances and concentrates the remaining flavors in the grape. |
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What is different about dessert wines affected by Botrytis in relation to other late harvest dessert wines?
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the actual chemical make up of the grape juice is altered. Glycerol, acetic acid, and other enzymes are formed. Because of this change, the dessert wine produced from botrytis affected grapes tastes different and lasts longer than all other sweet wine.
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The theoretical best soil to grow a vine in is a
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Thin top soiled, well-drained subsoil with water retaining characteristics. The drainage will determine how far the vine’s roots are encouraged to reach.
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Does how much heat the soil retains matter that much?
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Heat retaining qualities directly influence grapes.
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Warm soils, such as gravel, sand, and loam:
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help grapes ripen.
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Cold soils (like clay)...
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retard ripening.
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TRUE OR FALSE: Chalk is a medium temperature retaining soil.
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True.
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TRUE OR FALSE: Dark, dry soils tend to be heat retaining.
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TRUE
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TRUE OR FALSE: High pH (low acid, alkaline) soils encourage vines to produce sap and grape juice with a low pH (high acid content.)
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TRUE
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Do Fertilizers lower or raise the pH of a soil through continual use?
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fertilizers will lower the pH (acidify) a soil after continual use, which will in turn lead to wines that are less acidic.
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Describe Alluvial soils
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River soils. Contain sand, gravel, and silt. Tend to be very fertile.
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Describe Calcerous clay
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sedimentary clay, neutral acids, and tends to delay ripening, leading to acidic wines.
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describe Chalk soils
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Cool, soft, pourous, and alkaline (high pH.) Drains well.
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Describe Clay soils
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Retains water well. But is a cold soil and delays ripening. Also tends to be acidic.
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describe Granite soils
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heat retaining. Counterbalances acidity.
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describe Gravel soils
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Infertile. Drains excellently. Gravel over limestone subsoil produce acidic wines. Gravel over clay produces markedly less acidity
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Describe Limestone soils
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alkaline. Leads to grapes with higher acidity.
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Describe Marl
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cold, calcerous clay.
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What is Tufa?
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volcanic soil.
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What is Jory? Found in the Dundee Hills.
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volcanic soil with a high percentage of clay. Holds moisture later into the groing season. Very deep, more than a lot of soils, with basalt as the “mother rock.”
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Where is Jory found?
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Found in the Dundee Hills of Oregon.
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What is Nekkia?
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Soil type. volcanic in origin, but with less clay and therefore less water retaining qualities. This casuses the ground to dry out faster and heat up faster, so the grapes will ripen faster. Produces grapes with higher acid levels as well, most likely due to alkaline qualities?
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Where is Nekkia found?
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Found in the Eola Hills of Oregon.
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What is Willakenzie?
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Sedementary soil. Drains well due to high sand content. Lower acid levels from soils such as these.
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Where is Willakenzie found?
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Found in Yamhill-Carlton district.
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Are grape vines male or female?
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They are hermaphroditic.
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Do Vines produce better grape product if their vigor is kept in check?
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Yes.The more energy expended on growing, the less energy is spent developing the grapes.
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Vineyards are grown not by planting seeds but by:
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clipping and replanting the vines themselves.
This cuts down (ha ha) the genetic variation seeds would introduce, and makes the vines “clones” of each other. |
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What is “massal” selection?
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Clonal selection in the vineyard. The better vines are clipped and replanted for their wanted characteristics.
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How do lab workers make sure the cloned vine is free of disease?
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If you grow a vine at high temperature in a lab (100*F) and then taking a cutting of just the tip, you can grow a vine that is free from viruses. This is possible because the spread of viruses through a vine is just a fraction shorter than the speed at which the vine grows.
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What is a “Samsonite” Clone?
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vine cuttings smuggled in luggage into a country to avoid the lengthy quaratine most new imports are subjected to.
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Do older or younger vines’ roots penetrate deeper into the ground?
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Older. It takes 3-6 years for a newly planted vine to stabilize and begin producing regular fruit, though a vine can provide fine grapes even within the first year or two.
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After 25-30 years, the vine’s yield will typically:
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decline in yield capacity.
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What does Vieille Vignes mean?
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old vines in French.
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a vine that carries a lighter crop load is able to:
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ripen its skins faster, and therefore produce more flavorful juice when harvest time comes.
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What is Phylloxera?.
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a Louse that feasts on the roots of nonamerican vines until the vine is destroyed
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what is Oidium?
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Powdery Mildew
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What is Peronospera?
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: Downy Mildew.
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What does the Asian Lady Beetle do to affect wine?
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: Secrets a fluid that taints the flavor of wine.
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what does Botrytis (in its malign form) do?
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: it's a grey rot that makes grapes taste moldy.
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What is Leaf roll virus?
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combination of diseases that turns leaves brilliantly red, cutting yields by 50% and slowing ripening.
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what is Pierce’s disease?.
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bacterial disease spread by the glassy-winged sharpshooter bug. No known cure, no varieties are resistant to it
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Does Downy mildew let wet warm weather or Dry weather?
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Wet and warm
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What disease does the Glassy winged Sharpshooter spread?
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Pierce’s disease
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There is an insect called a leaf-hopper. What does it spread?
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spreads flavescence doree, a phytoplasmic disease also known as the grape vine yellows. There is no cure for this disease as of yet
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What is Bordeaux mixture?
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a mix of Copper-sulfate and lime sprayed as a fungicide.
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What is lutte raisonnée?
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Integrated management or compromise organics: using chemicals only when necessary and sparingly at that.
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TRUE OR FALSE: High quality wines always come from low yielding vineyards.
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False.
High quality wine doesn’t come from only low yields. Though most of the worlds high quality wines come from low-yielding, low vigour vines. Canopy management seems to be key: getting enough sun to the leaves and grapes to promote optimum ripening. |
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1 metric ton of grapes will yield:
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550-750 L of Juice.
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Why does red wine generally behave in a less aromatic fashion than white wine, at the same temperature?
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Aroma is based on vapours.Red wine has a higher molecular weight. It is therefore less volatile and vapoury. Which means that it is less smelly.
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generally is it better to serve red wine at a cool temperature or room temperature?
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It is better to serve red wine at room temperature so that the aromas have a chance to vapourize. The bigger and more substantial the wine, the more warmth it will need to give aromas.
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Does hot temperature or cold temperature counterbalance sweetness in a white wine?
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Cold counterbalances sweetness in whites and heightens your perception of the acidity.
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What does 'Chambre' mean?
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French for room temperature, which meant about 60 degrees back in the day
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What is another name for an Aso? Why?
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The aso is called the ‘bulter’s friend’ because it theoretically gave them the ability to remove corks and change wines and replace the cork without piercing it and leaving evidence.
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Young wines benefit most from decanting. Why?
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Not because of sediment, but because they have had less time to be exposed to the oxygen in the bottle. Bigger young tight reds like Barolo benefit from up to 24 hours in a decanter. Aged lighter reds might not be able to stand it though.
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TRUE of FALSE: Wine barely breathes if left in an open bottle.
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TRUE
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TRUE OR FALSE: Full whites can benefit from decanting too.
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True
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Are Tannins more obvious at higher or lower temperatures?
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Lower
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Are acids more obvious at higher or lower temperatures?
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lower
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Sediment forming and sticking to an aged bottle means what?
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the bottle has been kept correctly.
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Why should wine be kept in a cool, dark, slightly damp place?
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Strong light can harm wine.
Warmth can speed up the maturing process. Dry air can dry the cork out. |
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A cork that has come into contact with both Chlorine and mold will become:
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musty. This is called “corked” wine, brought to you by trichloranisole or TCA.
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Screw caps and synthetic corks are fine for early drinking wines, but will not allow the wine to:
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age due to lack of oxygen filtering through the cork.
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Stelvin Enclosures are also known as:
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screwcaps
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