Learning Outcome 1 > LO1 Range 3 - Winemaking.csv > Flashcards

LO1 Range 3 - Winemaking.csv Flashcards

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1
Q

What is the role of oxygen in winemaking?

A
  • Softens tannins
  • Develops complexity during maturation
  • Excessive oxygen causes oxidation

Controlled oxygen exposure includes methods like micro-oxygenation and barrel aging. SO2 protects against unwanted oxidation.

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2
Q

What are the roles of SO2 (Sulfur Dioxide) in winemaking?

A
  • Antioxidant
  • Antimicrobial
  • Added at multiple stages

SO2 prevents browning and oxidation, inhibits unwanted bacteria and wild yeast, and is almost universal in winemaking.

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3
Q

What are the characteristics of oak as a winery vessel?

A
  • Porous
  • Allows slow oxygen exchange
  • Adds flavors: vanilla, clove, coconut, toast, smoke

New oak adds structure and costs between $600-1200 per barrel.

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4
Q

What are the characteristics of stainless steel as a winery vessel?

A
  • Inert
  • Airtight
  • Easy to clean
  • Temperature controllable

Preserves fresh fruit character and is standard for crisp, aromatic white wines.

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5
Q

What are the characteristics of concrete as a winery vessel?

A
  • Slightly porous
  • Provides gentle oxygen exchange
  • Good thermal mass

Increasingly popular for natural winemaking; egg-shaped concrete promotes natural lees circulation.

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6
Q

Define alcoholic fermentation.

A

Conversion of sugar into alcohol and CO2 through yeast action

Principal yeast is Saccharomyces cerevisiae; fermentation will not start below 5°C and yeast die above 35°C.

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7
Q

What is the difference between cultured and wild yeast?

A
  • Cultured: predictable, reliable, essential for consistency
  • Wild: complex flavors, less control

Some winemakers argue cultured yeast limits potential complexity.

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8
Q

What is malolactic conversion (MLC/MLF)?

A
  • Converts sharp malic acid into softer lactic acid
  • Reduces perceived acidity
  • Adds buttery/creamy character

Standard for red wines; optional for whites like Chardonnay.

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9
Q

What are the recommended fermentation temperatures for whites and reds?

A
  • Whites: 12-22°C (54-72°F)
  • Reds: 20-32°C (68-90°F)

Temperature control is crucial; exceeding 35°C will kill yeast.

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10
Q

What is must enrichment?

A
  • Increasing sugar levels in grape juice
  • Main method: adding Rectified Concentrated Grape Must (RCGM)

Chaptalisation refers to using non-grape sugar; both methods are forbidden in many warm regions.

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11
Q

What is acidification in winemaking?

A
  • Adding tartaric acid to must or wine
  • Increases acidity when grapes are overripe

Common in warm climates to preserve freshness and balance.

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12
Q

What is deacidification?

A
  • Reducing acidity in wine
  • Methods: calcium carbonate, potassium bicarbonate, blending

Used in cool climates during poor vintages; less common than acidification.

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13
Q

What happens during grape reception in white winemaking?

A
  • Grapes assessed for quality
  • Sorted to remove damaged or unripe fruit

Chilling grapes during transport preserves freshness.

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14
Q

What occurs during destemming and crushing in white winemaking?

A
  • Stems removed
  • Grapes gently crushed to release juice

Gentle handling minimizes extraction of harsh phenolics.

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15
Q

What is skin contact in white winemaking?

A
  • Optional brief period where juice remains with skins
  • Extracts more flavor and aroma compounds

Common for aromatic varieties like Gewurztraminer.

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16
Q

What is the purpose of pressing in white winemaking?

A
  • Juice separated from skins
  • Different press fractions treated individually

Traditional vertical basket presses and pneumatic presses are used.

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17
Q

What is clarification (pre-fermentation) in white winemaking?

A
  • Removing solids from juice before fermentation
  • Methods: settling, centrifuge, filtration

Cleaner juice leads to cleaner fermentation.

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18
Q

What is the typical temperature range for alcoholic fermentation in white winemaking?

A
  • 12-22°C (54-72°F)

Fermentation may occur in stainless steel for freshness or in oak barrels for complexity.

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19
Q

What is racking off gross lees?

A
  • Moving wine off heavy sediment after fermentation

Prevents off-flavors from decomposing sediment.

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20
Q

What is lees contact (sur lie)?

A
  • Aging wine on fine lees for added body and richness

Stirring lees enhances the effect; examples include Muscadet sur lie.

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21
Q

What is the key difference between red and white winemaking?

A
  • Red wines are fermented WITH grape skins

This skin contact extracts color, tannin, and flavor.

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22
Q

What occurs during destemming and crushing in red winemaking?

A
  • Most red grapes are destemmed
  • Crushing breaks skins to release juice

Some producers retain whole berries for stylistic effects.

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23
Q

What is pre-fermentation extraction (cold soak)?

A
  • Must held cold before fermentation
  • Extracts color and fruit flavor without tannin

Produces fruitier, softer wines.

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24
Q

What happens during fermentation and extraction in red winemaking?

A
  • CO2 pushes skins to the surface
  • Cap must be managed for extraction

Methods include pumping over, punching down, or draining and returning.

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25
What is **pumping over (remontage)**?
* Juice drawn from the bottom and pumped onto the cap ## Footnote A popular extraction technique that also dissipates heat.
26
What is **punching down (pigeage)**?
* Cap of skins pushed down into fermenting juice ## Footnote Effective for extracting color and tannin; care must be taken to avoid over-extraction.
27
What is **post-fermentation extraction (extended maceration)**?
* Wine left in contact with skins after fermentation ## Footnote Alcohol continues extracting tannin and color, used for age-worthy reds.
28
What is the difference between **free-run wine** and **press wine**?
* Free-run: lower tannin, more refined * Press wine: more tannic, deeper color ## Footnote Winemaker decides how much press wine to include in the final blend.
29
Define **carbonic maceration**.
* Whole bunches placed in CO2-filled vats * Intracellular fermentation occurs ## Footnote Produces soft, fruity wines; classic for Beaujolais Nouveau.
30
What is **semi-carbonic maceration**?
* Whole bunches placed in a tank without added CO2 * Upper grapes undergo partial carbonic maceration ## Footnote Used for Beaujolais cru wines; more complex than full carbonic.
31
What is **rosé: direct pressing**?
* Black grapes pressed immediately * Brief skin contact produces pale pink color ## Footnote Common in Provence for the lightest rosé styles.
32
What is **rosé: short maceration**?
* Juice left in contact with skins for a short period * Longer contact = deeper color and more body ## Footnote The saignée method concentrates the remaining red wine.
33
What is the method of **interrupting fermentation** in sweet winemaking?
* Stopping fermentation before all sugar is converted ## Footnote Methods include chilling, adding SO2, filtering, or fortification.
34
What is **adding sweetening component** in sweet winemaking?
* Adding unfermented grape juice to finished dry wine ## Footnote Common in Germany to add sweetness without raising alcohol.
35
What is **concentrating grape sugars** in sweet winemaking?
* Noble rot, drying, or freezing grapes ## Footnote Produces must high in sugar that yeast cannot ferment, leaving natural residual sweetness.
36
What are the characteristics of **French oak**?
* Tighter grain * Contributes subtle, spicy, toasty flavors ## Footnote Preferred for premium wines worldwide.
37
What are the characteristics of **American oak**?
* Wider grain * Contributes stronger, sweeter flavors ## Footnote Traditional for Rioja and many Australian wines.
38
What is **cooperage** in oak production?
* Staves shaped, bent over fire, and assembled into barrels ## Footnote Toast level affects flavor significantly.
39
What is the difference between **new** and **used oak**?
* New oak imparts the most flavor * Used oak becomes 'neutral' after 3-4 uses ## Footnote Many wines use a mix of new and used oak.
40
What is the effect of **oak size** on maturation?
* Smaller barrels = greater surface-to-volume ratio * Larger barrels = gentler oak effect ## Footnote Different sizes influence the oak's impact on wine.
41
What is **inert vessel maturation**?
* Stainless steel, concrete, or glass provide no flavor * Preserves primary fruit character ## Footnote Used for wines meant to be fresh and aromatic.
42
What is the effect of **lees contact during maturation**?
* Adds body, richness, and complexity * Stirring increases the effect ## Footnote Can protect wine from oxidation.
43
What are **oak alternatives** in maturation?
* Oak staves or chips inserted into wine * Provide oak aromas and tannins at lower cost ## Footnote Techniques like micro-oxygenation replicate oxidative effects of barrel aging.
44
What is the effect of **extended contact with fine lees** during maturation?
* Adds body * Adds richness * Adds complexity through autolysis * Protects wine from oxidation ## Footnote Batonnage (stirring) increases the effect.
45
What are **oak alternatives** used during fermentation or maturation?
* Oak staves * Oak chips ## Footnote These provide oak aromas and tannins at a lower cost than barrels. Micro-oxygenation can replicate oxidative effects of barrel aging.
46
List the **reasons for blending** in winemaking.
* Balance * Consistency * Style ## Footnote Blending enhances quality, smooths out variations, and allows for diverse options throughout the winemaking process.
47
What is **sedimentation** in wine clarification?
Allowing wine to sit so suspended particles settle to the bottom by gravity ## Footnote It is a slow but gentle method, and wine is racked off the sediment.
48
What is **fining** in wine clarification?
Adding a substance that binds to unwanted particles and precipitates them out ## Footnote Agents include bentonite, egg white, and casein, each targeting specific problems.
49
What is **depth filtration**?
Wine passes through a thick layer of filter material to trap particles of varying sizes ## Footnote Used for coarse filtration to remove larger solids.
50
What is **surface (membrane) filtration**?
Wine passes through a fine membrane with precise pore sizes ## Footnote Can remove yeast and bacteria, used before bottling for microbiological stability.
51
What is **tartrate stabilization**?
Preventing tartaric acid crystals from forming in wine ## Footnote Crystals are harmless but may be perceived as a fault; chilling wine before bottling can force crystals to form.
52
What is **microbiological stabilization**?
Ensuring wine is free from yeast and bacteria that could cause spoilage ## Footnote Methods include sterile filtration, pasteurization, or maintaining adequate SO2 levels.
53
What are the characteristics of **glass bottles** used for wine packaging?
* Protects from light * Provides airtight seal * Heavy and fragile ## Footnote 750mL is the standard size, perceived as premium packaging.
54
What are some examples of **alternative packaging** for wine?
* Bag-in-box * Plastic bottles * Cans ## Footnote These options are lightweight and can keep wine fresh after opening.
55
What is a **cork closure**?
Natural bark from Quercus suber, allows slow oxygen exchange ## Footnote Risk of cork taint affects ~1-3% of bottles, perceived as premium.
56
What is a **technical cork**?
Made from ground cork particles bonded together ## Footnote More consistent than natural cork, lower TCA risk.
57
What is a **synthetic cork**?
Plastic closures shaped like natural corks ## Footnote No TCA risk, consistent seal, but higher oxygen transmission.
58
What is a **screw cap (Stelvin)**?
Aluminum closure with a liner ## Footnote No TCA risk, excellent for preserving freshness, growing acceptance for premium wines.
59
What is the winemaking style for **Premium Riesling**?
* Whole cluster pressing * Cool fermentation in stainless steel * No oak * No MLC ## Footnote Often some residual sugar balanced by high acidity.
60
What is the winemaking style for **Premium Sauvignon Blanc**?
* Protective handling * Cool fermentation in stainless steel * No oak * No MLC for most styles ## Footnote Some producers use oak and lees contact for complexity.
61
What is the winemaking style for **Premium Chardonnay**?
* Barrel fermentation and aging in French oak * Full MLC for buttery style * Stainless steel for fresh style ## Footnote Lees stirring (batonnage) adds body and texture.
62
What are the two distinct styles of **Premium Pinot Grigio/Gris**?
* Pinot Grigio (Italy): light, crisp, neutral wine * Pinot Gris (Alsace): richer, more aromatic wine ## Footnote Pinot Gris has skin contact and warmer fermentation.
63
What is the winemaking style for **Premium Cabernet Sauvignon**?
* Usually destemmed and crushed * Pre-fermentation maceration * Fermentation at 26-30°C * Oak maturation for 12 to 18 months ## Footnote Often blended with Merlot and Cabernet Franc.
64
What is the winemaking style for **Premium Merlot**?
* Moderate maceration * Fermentation at 25-28°C * Oak aging in French barrels ## Footnote Produces softer, rounder wines, typical of Right Bank Bordeaux style.
65
What is the winemaking style for **Premium Pinot Noir**?
* Delicate extraction * Cold soak common * Whole bunch inclusion for complexity ## Footnote Preferred to use old French oak barrels.
66
What is the winemaking style for **Premium Syrah/Shiraz**?
* Moderate extraction * Whole bunch inclusion * Used French oak ## Footnote Northern Rhone style is elegant, while Australian style is dense and rich.
67
What is the winemaking style for **Premium Grenache**?
* Naturally low tannin and color * Short to moderate maceration ## Footnote Often blended with Syrah and Mourvedre for structure.
68
What characterizes **high volume commercial winemaking**?
* Machine harvested * Large stainless steel tanks * Minimal or no oak * Early bottling ## Footnote Focus on consistency, freshness, and value, with no extended aging.
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