1
Q
What does the quality of the grapes represent in winemaking?
A
The maximum potential of any wine that can be made from them
The quality of the grapes is crucial as it sets the baseline for the wine’s potential.
2
Q
True or false: A winemaker can transfer 100 percent of the inherent quality of grapes to the wine.
A
FALSE
Deterioration begins immediately after grapes are harvested, preventing full quality transfer.
3
Q
What happens to the quality of wine during the winemaking process?
A
It inevitably erodes some of the wine’s potential
The process of turning grapes into wine is destructive, affecting quality.
4
Q
How much of the potential quality can winemakers relatively easily retain?
A
Approximately 80 percent
Retaining quality becomes increasingly difficult beyond this point.
5
Q
What is relatively easy for winemakers to do regarding grape quality?
A
Double or even triple the basic grape quality
Winemakers can enhance grape quality, but preserving potential quality is more challenging.
6
Q
What factors contribute to improved wine quality?
A
- Better selection of vineyard sites
- Improved training methods
- Use of superior clones
- Correct rootstock
- Reduction in yields
Research has shifted focus from the winery back to the vineyard, emphasizing the importance of these factors.
7
Q
True or false: Oenological practices are not important in winemaking.
A
FALSE
Oenological practices significantly affect both the quality and style of the wine produced.
8
Q
The decisions a winemaker makes in both the vineyard and winery determine what aspects of the wine?
A
- Quality
- Character
Winemaking is a complex process that requires careful consideration of various factors.
9
Q
Fill in the blank: Winemaking is an ________ process that requires careful decisions.
A
intricate
The complexity of winemaking involves many variables that can influence the final product.
10
Q
What is the biochemical process that transforms fresh grape juice into wine?
A
fermentation
Yeast cells convert natural fruit sugars into alcohol and carbonic gas.
11
Q
What do yeast cells excrete during fermentation?
A
enzymes
These enzymes convert natural fruit sugars into alcohol and carbonic gas.
12
Q
Fermentation ceases when the supply of sugar is exhausted or when the alcoholic level reaches a toxic point for yeast, usually between _______ and _______ percent.
A
15 to 16
Certain strains of yeast can survive at 20 to 22 percent.
13
Q
What traditional method did winemakers use to ensure fermentation had stopped?
A
racked their wine from cask to cask
This method has been supplemented by various modern techniques.
14
Q
Name one method that can halt fermentation artificially.
A
- heat
- sulphur dioxide
- centrifugal filtration
- alcohol
- pressure
- carbonic gas
These methods can stop fermentation at different stages.
15
Q
At what temperature are yeast cells incapacitated?
A
above 36°C (97°F) or below -3°C (26°F)
Yeast enzymes are destroyed above 65°C (149°F).
16
Q
What is flash-pasteurization?
A
Subjects wines to about 80°C (176°F) for 30 seconds to 1 minute
This method is used for finer wines.
17
Q
What is the temperature range for fully fledged pasteurization?
A
50 to 60°C (122 to 140°F)
This process is done for a longer period compared to flash-pasteurization.
18
Q
What are the two categories of yeasts used for fermentation?
A
- Cultured yeasts
- Natural yeasts
Cultured yeasts are laboratory-raised strains, while natural yeasts are found on the skin of ripe grapes.
19
Q
What are cultured yeasts?
A
Thoroughbred strains of natural wine yeasts raised in a laboratory
Used when juice is cleansed of all organisms or for specific purposes.
20
Q
What is the purpose of using cultured yeasts?
A
- Reliability
- Withstanding higher alcohol levels
- Increased osmotic pressure in sparkling wines
Cultured yeasts provide consistency in fermentation.
21
Q
Where are natural yeasts found?
A
On the pruina, a waxy substance covering ripe grapes
The coating contains an average of 10 million yeast cells.
22
Q
What is the average number of yeast cells found on the bloom of ripe grapes?
A
10 million yeast cells
Only 1% of these are wine-yeasts.
23
Q
How many sugar molecules can a yeast cell split every second during fermentation?
A
10,000 sugar molecules
Yeast cells are microscopic but highly efficient in fermentation.
24
Q
What is the effect of adding sulphur dioxide or sorbic acid during fermentation?
A
Kills off the yeasts
These substances are used as aseptic agents in winemaking.
25
What are the two methods of **removing yeasts** from wine?
* Centrifugal filtration
* Filtration
## Footnote
Modern winery equipment can effectively remove all yeasts from wine.
26
What does **filtration** involve in winemaking?
Pouring the wine through a medium that prevents certain substances from passing through
## Footnote
This method physically removes yeasts from the wine.
27
What is **centrifugal filtration** in winemaking?
A process that separates unwanted matter from wine or grape juice by centrifugal force
## Footnote
It can be used at an earlier stage with grape juice.
28
What effect does **fortification** have on wine?
Raises the alcohol content to a level toxic to yeast
## Footnote
This process is often used to enhance the stability and flavor of certain wines.
29
At what pressure do **yeast cells** get destroyed?
In excess of eight atmospheres
## Footnote
The pressure inside a Champagne bottle is around six atmospheres.
30
What is the impact of **carbonic gas** on yeast?
Destroys yeast cells in the presence of 15 grams per litre or more
## Footnote
There are just over 10 grams per litre in fully sparkling wine.
31
What are the **properties of sulphur** used in winemaking?
* Antioxidant
* Aseptic qualities
## Footnote
Sulphur is essential for controlling oxidation during the winemaking process.
32
What happens when **sulphur** combines with oxygen?
Forms sulphur dioxide (SO2)
## Footnote
This process neutralizes oxygen, preventing it from oxidizing the wine.
33
Why is **free sulphur** added to wine before bottling?
To control oxidation from the head of air between the wine and the cork
## Footnote
It ensures the wine remains stable during storage.
34
True or false: Wines produced without **sulphur** usually have a long shelf-life.
FALSE
## Footnote
Wines without sulphur are usually dire or have a very short shelf-life.
35
What is a common smell associated with **over-sulphured wines**?
Ranges from the smell of a recently ignited match to bad eggs
## Footnote
H2S, a compound formed from sulphur, can create foul-smelling mercaptans.
36
What are **mercaptans** and how do they affect wine?
Foul-smelling compounds formed when H2S reacts with alcohol
## Footnote
They can smell of garlic, onion, burnt rubber, or stale cabbage and are difficult to remove.
37
What is the importance of maintaining a **low-sulphur regime** in winemaking?
Prevents over-sulphuring and the formation of undesirable smells
## Footnote
It is crucial for the quality and stability of the wine.
38
What is the **cost comparison** between two hundred 225-litre oak casks and a single 450-hectolitre stainless steel vat?
4 to 10 times the cost
## Footnote
The oak casks have a total capacity of 450 hectolitres (9,900 gallons).
39
After two years, the volume of wine produced in the **oak casks** is _______ less due to evaporation.
10 percent
## Footnote
This reduction in volume impacts the overall yield from the oak casks.
40
What is the total capacity of the **two hundred 225-litre oak casks**?
450 hectolitres (9,900 gallons)
## Footnote
This capacity is significant when compared to the volume produced in stainless steel vats.
41
True or false: The **labour costs** to operate and maintain the oak casks are lower than those for stainless steel vats.
FALSE
## Footnote
The text indicates that the labour costs are much higher for the oak casks.
42
What is **malolactic fermentation** sometimes known as?
Secondary fermentation
## Footnote
This term is considered inappropriate as it does not fully describe the process.
43
What does malolactic fermentation convert **malic acid** into?
* Lactic acid
* Carbonic gas
## Footnote
Malic acid is a sharp-tasting acid found in unripe grapes.
44
Why is the **smoothing effect** of replacing malic acid with lactic acid desirable?
It reduces sharpness in wine
## Footnote
This effect is vital for red wine and beneficial for fuller whites.
45
What conditions are necessary for **malolactic fermentation** to occur?
* Specific bacteria
* Warmth
* Low level of sulphur
* pH between 3 and 4
* Nutrients found in grapes
## Footnote
Bacteria are naturally found on grape skins or can be commercially prepared.
46
What are the two materials used for fermentation and maturation in winemaking?
* Stainless steel
* Oak
## Footnote
The choice between them affects the character and purity of the wine.
47
What is a key advantage of using **stainless steel** for fermentation?
Produces the freshest wines with pure varietal character
## Footnote
Stainless steel is easy to clean and allows for temperature control.
48
What is a disadvantage of using **oak casks** for fermentation?
* Limited life
* Difficult to clean
* Not impervious or inert
* Encourages oxidation
## Footnote
Oak allows air access, which can concentrate flavor but also leads to evaporation.
49
What aromatic constituent is extracted from oak during fermentation?
Vanillin
## Footnote
Vanillin is essential for the flavor profile associated with vanilla.
50
What is the role of **oak** in wine production?
* Imparts wood tannins
* Absorbs tannins from tannic wine
* Exchanges tannins with some wines
* Acts as a catalyst for changes in grape tannins
## Footnote
Oak also adds complexity and character to wine, especially during fermentation.
51
What are the **five basic post-fermentation procedures** in winemaking?
* Racking
* Fining
* Cold stabilization
* Filtration
* Bottling
## Footnote
These procedures help clarify and prepare the wine for bottling.
52
What does **racking** involve in winemaking?
Draining the clear wine off its lees into another vat or cask
## Footnote
This process is usually conducted several times during maturation.
53
True or false: Some wines, such as **Muscadet sur lie**, are never racked.
TRUE
## Footnote
This indicates a specific winemaking technique that retains the wine's sediment.
54
What is the purpose of **fining** in winemaking?
To clarify wine and remove suspended matter
## Footnote
Fining assists in the clarification of wine after fermentation and may also remove unwanted characteristics.
55
What happens when a **fining agent** is added to wine?
Adheres to cloudy matter, creating colloidal groups that drop as sediment
## Footnote
This process helps in clarifying the wine by removing unwanted particles.
56
Name some commonly encountered **fining agents**.
* Egg white
* Tannin
* Gelatine
* Bentonite
* Isinglass
* Casein
## Footnote
Each fining agent has specific uses based on its charge and the matter it targets.
57
True or false: **Egg white** fines out positively charged matter.
FALSE
## Footnote
Egg white fines out negatively charged matter, such as unwanted tannins or anthocyanins.
58
What is the effect of **cold stabilization** on wine?
Prevents crystalline precipitate of tartrates in the bottle
## Footnote
Cold stabilization involves lowering the temperature of wine before bottling to avoid tartrate deposits.
59
For how long has **cold stabilization** been almost obligatory for cheap commercial wines?
25 years
## Footnote
This process is now increasingly used for better quality wines as well.
60
What is a common misconception about **tartrate crystals** in wine?
They are harmful
## Footnote
Tartrate crystals are harmless and indicate a more natural wine rather than a heavily processed one.
61
Fill in the blank: **Fining agents** can be chosen based on dietary requirements, such as _______.
veganism
## Footnote
This choice influences the type of fining agent used in winemaking.
62
What is the purpose of **filtration** in winemaking?
To run wine through a medium that prevents particles of a certain size from passing through
## Footnote
Filtration has become controversial, with some claiming it removes essential components from wine.
63
True or false: **Filtration** is universally considered bad for wine.
FALSE
## Footnote
While some critics argue against filtration, many of the world's greatest wines are filtered.
64
What do critics claim is removed from wine during **filtration**?
Something responsible for a wine's complexity, body, or flavour
## Footnote
This 'something' is purged from all wines at some time, regardless of filtration.
65
Why do most quality-conscious winemakers prefer **less or no filtration**?
To keep wine as unprocessed and natural as possible
## Footnote
This approach is preferred to achieve a more authentic wine experience.
66
Which type of wine should be the **least filtered** according to the text?
Delicate reds, such as Pinot Noir
## Footnote
These wines are sensitive and can lose fruit and color easily.
67
What is the relationship between **extended barrel-ageing** and filtration?
No wine with extended barrel-ageing should ever require filtration
## Footnote
Only a light, natural fining is needed for such wines.
68
What is a common characteristic of **commercial, everyday wines** regarding filtration?
They must be filtered, but operations should be kept to a minimum
## Footnote
Filtration is expensive and time-consuming, even for these wines.
69
Fill in the blank: **Filtration** is perfectly acceptable if applied in _______.
moderation
## Footnote
This principle applies to many aspects of winemaking.
70
What is the primary purpose of **filtration** in winemaking?
To clarify the wine and remove unwanted particles
## Footnote
Filtration is kinder on the wine and more economical than filtering.
71
Name the **four basic types of filtration** in winemaking.
* Earth filtration
* Pad filtration
* Membrane filtration
* Crossflow filtration
## Footnote
Each type serves a specific purpose in the clarification process.
72
What is **earth filtration** primarily used for?
Filtering the wine-rich lees that collect at the bottom of the fermentation tank
## Footnote
It uses kieselguhr, a form of diatomaceous earth.
73
Describe the process of **earth filtration** using a rotary drum vacuum filter.
The precoat adheres to a perforated drum, which revolves through a shallow bath of wine, sucking the wine through the precoat
## Footnote
This method is continuous and economical.
74
What is the main disadvantage of using a **plate and frame filter**?
The medium eventually clogs up, requiring cleaning and stopping the operation
## Footnote
This contrasts with the continuous process of rotary drum vacuum filtration.
75
What is **pad filtration** also known as?
Sheet filtration
## Footnote
It uses a plate and frame filter with filter pads or sheets.
76
What materials were **pad filters** made of before being outlawed in the 1970s?
Asbestos
## Footnote
Modern pads now use various filtration mediums, including diatomaceous earth and cellulose.
77
What is the purpose of **electrostatically charged pads** in pad filtration?
To attract suspended matter in the wine
## Footnote
These pads are claimed to be more effective than non-charged pads.
78
What is **membrane filtration** also called?
millipore filtration
## Footnote
The membranes contain microscopic holes capable of removing yeasts and other micro-organisms.
79
What percentage of the sheet's surface do the holes in **membrane filtration** account for?
80 per cent
## Footnote
This allows for extremely fast throughput of wine, provided it has undergone a light pre-filtration.
80
What is the purpose of **pre-filtration** in membrane filtration?
To prepare the wine for faster throughput
## Footnote
Both filtration and pre-filtration can now be done simultaneously with new millipore cartridge filters.
81
What do new **millipore cartridge filters** contain?
Two or more membranes of varying porosity
## Footnote
The coarser membranes act as a screen for those with the most minuscule holes.
82
Why might producers avoid putting a **full-bodied wine** through a membrane filter?
It filters down to a microscopic level, removing too much of the body
## Footnote
This concern is related to the wine's overall character.
83
What is unique about **crossflow filtration** compared to other filtration methods?
It is self-cleaning and never clogs up
## Footnote
The wine flows across the membrane, not into it, allowing for efficient filtering.
84
How does the wine flow in **crossflow filtration**?
Across the membrane
## Footnote
Only some of the wine penetrates the membrane, while most returns to the chamber.
85
What is classified as a **fortified wine**?
Any wine, dry or sweet, red or white, to which alcohol has been added
## Footnote
Fortified wines typically have a strength of 17 to 24 percent alcohol.
86
What is the typical alcohol strength range for **still wines**?
8.5 to 15 percent
## Footnote
This contrasts with fortified wines, which have a higher alcohol content.
87
What is the usual spirit added to fortified wines?
Brandy made from local wines
## Footnote
The brandy added is neutral, with no hint of flavor.
88
What are the three methods of fortifying wines?
* Mutage
* Early fortification
* Late fortification
## Footnote
Each method affects the character of the fortified wine.
89
What is **late fortification**?
Addition of alcohol after fermentation has ceased
## Footnote
Sherry is a classic drink produced by this method.
90
What is **mutage**?
Addition of alcohol to fresh grape juice to prevent fermentation
## Footnote
This produces fortified wines known as vins de liqueurs.
91
What is **early fortification**?
Addition of alcohol after fermentation has begun
## Footnote
Alcohol is added in small, measured doses over time.
92
What is the average alcohol level at which alcohol is added to **Port**?
6 to 8 percent
## Footnote
This is done to stop fermentation and create the fortified wine.
93
What are **aromatized wines**?
Fortified wines with aromatic ingredients added
## Footnote
Retsina is an exception as it is a resinated Greek wine.
94
What is the most important **aromatized wine**?
Vermouth
## Footnote
Vermouth is made from neutral white wines blended with wormwood and other herbs.
95
What does the term **vermouth** derive from?
The German word *Wermut*, meaning 'wormwood'
## Footnote
This reflects the primary aromatic ingredient in vermouth.
96
When was the first commercial **vermouth** created?
1786
## Footnote
It was created by Antonio Carpano of Turin.
97
Where are Italian vermouths primarily produced?
Apulia and Sicily
## Footnote
French vermouths are produced in Languedoc and Roussillon.
98
Name two well-known brands of **aromatized wines**.
* Cinzano
* Martini
## Footnote
Most aromatized wines are sold under internationally recognized brands.
99
What is **Chambéry**?
A delicate generic vermouth from the Savoie
## Footnote
Chambéryzette is a red-pink version flavored with alpine strawberries.
100
Name two other well-known **aromatized wines**.
* Amer Picon
* Byrrh
## Footnote
Other examples include Dubonnet, Punt e Mes, St-Raphael, and Suze.
Advanced Sommelier Certification
flashcards
Decks in class (27)
# Cards
-
Soils34
-
Viticultural Management Systems20
-
Vine training92
-
Winery & Vineyard25
-
Annual Life Cicle Of The Vine56
-
Soils II42
-
Grape Varieties363
-
Harvesting & Pressing13
-
Vinification100
-
Red Winemaking14
-
Orange wine11
-
Rosé Winemaking10
-
White Winemaking26
-
Sparkling Winemaking21
-
The Choice Of Oak86
-
Corks & Closures23
-
Storing & Serving Wine49
-
Wine accesories22
-
Wine Glasses29
-
The Taste Of Wine40
-
How To Assess Wine41
-
Tastes And Aromas0
-
Tastes And Aromas130
-
Wine With Food66
-
France: Origin Of Apellations16
-
France: Label Language75
-
France: Bordeaux38
