How wine is made.

What are factors that influence the extraction and development of the wine

-type of wood -age of the barrel -stave thickness -length of aging period -toast level-heavy, medium, light

What is the total alcohol by volume of champagne?

12 to 12.5%

What are the maximum and minimum temperature at which fermentation is likely to stop as the yeasts cannot function at these high or low temperatures?

90 degrees and 38 degrees

Besides color pigments, what is also extracted from the red grape skins?

Tannins

What can press wine be used for?

-blended back into the wine

What is press wine?

-extracted from the skins

How does the usage of different yeast strains in the wine making process affect the finished wine?

-it will have different characteristics

How does reverse osmosis work?

-semipermeable membrane holds back alcohol

How much is a french-oak barrique? American oak barrique?

-$1500 french oak -$750 american oak

What are common descriptions of wine with long yeast contact?

-toasty -biscuity -mealy, as in freshly milled grains

What types of wine does the charmat method produce.

-fresh, fruity wines -wines that emphasize grape character

What does cap management entail?

--grape solids and skins is broken up and resumberged

Drawing wine off from the bottom of a tank and then pump it into the top to the same tank is suited to what grape varieties?

--thick-skinned varieties such as Cabernet Sauvignon

What are wines called that have had flavorings added?

-Aromatized wines

What are some world -famous wines produced using the charmat method?

-Asti -Prosecco

How long is sparkling wine left untouched?

-At least twelve months

What size container is becoming increasingly popular around the world?

-Barrique, 60 gallons/ 225 liters

What wines are produced by way of carbonic maceration?

-Beaujolais -Gamay from North America

What is the practice of adding sugar to grape juice before or during fermentation referred to?

-Chaptazlization

What are wines called that have alcohol added to them?

-Fortified wines

How can tannins in the stems become a positive contribution to the wine's overall structure and longevity?

-Grapes have been left on the vine long enough to achieve full ripeness

What are some considerations for the cooper?

-How the wood is split or sawed -how wood is dried -how long the wood is seasoned -how thick the staves are

What is the mixture of sugar and yeast called used in the methode champenoise?

-Liqueur de triage

What are the best white grapes for making botrytis affected wines?

-Riesling -Semillon -Sauvignon Blanc -Chenin Blanc -Vidal and Vignoles

What famous areas enjoy conditions that have the climatic conditions that favor botrytis?

-Sauterne, Barsac-France -Tokaj - Hungary -Nappa Valley - fog from SF bay and San Pablo bay -Model and Rhine vineyards -Finger Lakes in NY

What are some famous fortified wines?

-Sherry, Spain -Porto or Port, Portugal -Madeira, Madeira Portugal -Marsala, Sicily, Italy

what is the process of firing the barrels called?

-toasting

How does the transfer method differ from the methode champenoise?

-The same up until second fermentation -sparkling wine is transferred from bottle t o a tank under pressure -Then dosage is added -wine is rebottled

What scale is used in the US to measure the sugar content of grape juice? in France? In Germany?

-US Brix scale -France Baume scale -Germany Oechsle scale

What does carbonic maceration result in?

-a lighter, easy-drinking style of wine

What is sweet wine?

-a wine that contains residual sugar

What is the simples adjustment for alcohol reduction>

-add water

What is the Governo process?

-adding a small percentage of dried fruit to an already fermented wine used in some parts of Italy

How can higher levels of acidity be achieved?

-adding tartaric or citric acid

How can alcohol levels be increase?

-addition of sugar before or during fermentation -addition of alcoholic grape spirit to produce a fortified wine

How long does fermentation proceed?

-all sugar is converted to alcohol, creating a dry wine that is not sweet -alcohol level is so high that yeast cells can no longer function; all sugar is converted creating a dry wine with high alcohol; or sweet wine with high alcohol -winemaker stops fermentation by adding alcohol or by chilling the fermenting wine and removing yeast cells

How are good-quality rose wines produced?

-allowing red grape skins to remain in limited contact with the grape juice before fermentation starts

What is the process of destruction of the yeast cells by their own enzymes referred to?

-autlysis

What is the taste of tannin?

-bitter -rough -astringent feel

What was american oak originally used for>

-bourbon

HOw can natural yeast be made inactive?

-by adding sulfur dioxide to the grapes or juice

What is the most neutral method to reduce color intensity>

-charcoal filtration

What characteristics do wines have that have gone through a very slow, gentle pace of fermentation?

-clean -crips -aromatic

What are the principal methods of sweet wine production?

-controlled fermentation -addition of reserved juice -use of late harvest grapes, raisins, botrytis affected grapes or frozen grapes

What are the conditions that will end fermentation?

-conversion of all sugars to alcohol -achievement of a sufficiently high alcohol level -intervention by the winemaker

What is the principal function of yeast in the winemaking process?

-convert sugar molecules into alcohol ad carbon dioxide

What are the climatic conditions that favor botrytis?

-cool, moist morning -warm, dry afternoons

What are the two techniques to make red grape juice?

-crushing -pressing

Do all grape varieties contain the same concentration of tannins in the skin?

-different grape varieties contain different concentrations of tannins -red grape varieties contain more tannins than white varieties

What is the simples method of cap management?

-draw wine off from the bottom of a large tank and then pump it into the top of the same tank

What effects does picking during the night have on the wine?

-drive acid up -slow down oxidation -decrease color leach

In regard to fortified wines, if the spirit is added after fermentation, will the wine be dry or sweet?

-dry, as all of the grape sugars will have been converted to alcohol

What physical processes can be used to remove unwanted aromas and flavors?

-electrodialysis -reverse osmosis

What are the sweetness styles for sparkling wines?

-extra brut, bone dry, no or minimal dosage -brut - dry, small dosage -extra-dry - medium dry, noticeable sweetness -sec - medium sweet -demi sec - sweet -doux - very sweet

Why is wine aged in wood barrels?

-extract components from the wood -expose wine to air

At its most basic, what is wine? What are the elements of winemaking?

-fermented juice of a fruit, usually grapes -sugar+yeast=alcohol+carbon dioxide

What cap management is used for thin-skinned varieties?

-fermenting juice in open top container -use plunger to push the cap back down into the wine -e.g. Pinot Noir

What is the term for the the small amount of wine and liquid sugar that us added to the bottle of champagne before inserting the cork?

-final dosage, or liqueur d'expedition

What is important to understand in terms of the methode champenoise?

-from the second fermentation, through aging, release for sale and service champagne remains in the same bottle, anywhere fro 18 to 40 months

HOw do whole-bunch fermentation and whole-berry fermentation contribute to the wine?

-fuller structure -more complex flavors

What are the characteristics of win that is fermented in small wooden barrels?

-fuller, richer, -more rounded, softer -more complex, multidimensional

What kinds of wines does hotter fermentation produce?

-fuller-favorited -more complex -heavier

Where are tannins present?

-grape skins, tea glass, coffee beans

What are the four major influences on the final characteristic of a wine?

-grape variety -climate -soil -winemaker and vineyard manager

What are the advantages of handpicking grapes instead of mechanical harvesting?

-grapes are handled more carefully -small bins can be used to avoid crushing

What do the proponents of mechanical harvesting suggest?

-grapes exhibit more uniform quality characteristics -harvesting at night

What is controlled fermenation?

-halt fermentation before all of the natural sugar is converted into alcohol

What is Cryoextraction?

-harvesting the grape and then freezing them

How can tannins be softened?

-heating the must in contact with the red grape skins and solids

What flavorings are used to produce aromatized wines?

-herbs and spices -barks, roots and flowers

What are the most common problems in the winery?

-high or low levels of acidity or alcohol -volatile acidity

How can the color pigments be extracted from the skins?

-hot or cold lacerations technique to dissolve them -just before fermentation

What does the wood of the barrel do tot he wine?

-impart wood aromas and flavors -darker yello color -extract vanillin from oak

What are the stages in the methode champenoise?

-initial fermentation -blending -bottling -remuage or riddling -degorgement or disgorging -final dosage, o liqueur d'Expedition

How does malolactic fermentation work?

-it converts malic acid to lactic acid

What can a winemaker do produce a red wine with a ore intense hue?

-keep grapes cold and press them slightly -then draw off a small portion of clear juice

What intensifies the color in red wines?

-keep the skins in contact with the juice during fermentation -bleeding some of the clear juice from the red grapes before fermentation

What is the traditional method to dry staves for american oak?

-kiln - oven

What does the heat and alcohol in the fermenting wine do during cap management?

-leach color and flavor

HOw can the texture of a wine be softened?

-leaving wine in contact with its yeast cells in original container -occasionally stirring yeast sediment back into the wine -easier in small container -stainless stell tank fine too

What is the result of carbonic maceration?

-light colored red wine that is low in tannins

What are the characteristics of wine that fermented in stainless steel?

-light- to medium boy wine -crisp, clean style -simpel, aromatic flavors

How will a red wine aged at the winery change?

-lose some of its harsh, youthful abrasiveness -develop soft and harmonious profile

HOw does a lower ph affect bacterial spoilage?

-lower ph indicates wine will resist bacterial spoilage better

Does a lower ph number indicate lower or higher acidity?

-lower ph means higher acidity

What is one major method to reduce acidity?

-malolactic fermentation

What are the steps in the remuage process?

-manually grasp the bottom of each bottle -shake the bottle slightly to dislodge any stuck yeast cells -the the bottle one-eight of a turn -raise th bottom of the bottle slightly -drop the bottle back into the rack

What are the three major methods employed in making sparkling wine?

-methode champenoise -transfer method -charmat method or tank method, carbon dioxide is trapped in thank

What is juice sometimes referred to as well?

-must

In what way are tannins useful to the winemaker?

-natural preservative -tannins have a natural affinity for protein (Tannin acts as catalyst for fining agent)

What are wines called that do not have a vintage date on the label?

-nonvintage

What kind of wood is used to make barrels?

-oak -chestnut -redwood, in CA

What are two alternatives to oak barrels?

-oak staves lowered into stainless steel tank of wine -oak chips thrown into the wine in stainless steel vat

How are the champagne bottles stored?

-on their side

How long does the second fermentation take?

-one to two Werkes, depending on the temperature

What are the harsh, bitter compounds like tannin called?

-phenolic compounds

What are the most important processes to achieve distinct styles of wine?

-pressing or crushing the grapes -controlled fermentation -malolactic fermentation -aging -clarification

What is the intent behind a nonvintage wine?

-provide consumer with a product that tatest the same every time

How is reserved juice used to make sweet wines?

-put aside a portion of the juice after grapes have been pressed but before fermentation -sterilize or centrifuge the reserved juice to prevent fermentation -add reserved juice to wine to enhance sweetness and fruitiness

How do some winemakers make more substantial wines?

-putting whole bunches, including stems, into fermentation vat -using whole grapes - destemmed but not crushed - in the fermentation

What are the principal clarifications methods used today - from slowest to quickest?

-racking, moving from one container to another -fining - adding a catalytic agent to precipitate solids - followed by racking -cold stabilization followed by racking -filtration -centrifuge

Will the red grape solids will be pressed if crushing is used?

-red grape solids will be pressed later in the process after fermentation has been completed or after the winemaker is satisfied with color of wine

What is the more traditional alternative to pressing?

-red grapes are destemmed and crushed -whole mixture of juice fruit pulp, skins and seeds is pumped into vats for fermentation

What does pressing leave the winemaker with?

-red juice for fermentation

How can decreasing the acidity level be achieved?

-remove tartrate crystals by chilling wine -add potassium carbonate or calcium carbonate, which renders tartrates insoluble and they will drop out of the wine

What is disgorging, or degorgement?

-removing yeast sediment immediately prior to consumption

What is the most commonly used technology to reduced alcohol?

-reverse osmosis

When can malolactic take place?

-simultaneously with alcohol fermentation -or it may follow alcohol fermenation

What are the disadvantages of mechanical harvesting?

-skin of grapes can break open -resulting in bruised fruit -unclean flavors -oxidized juice

What does the breakdown of the yeast cells create and in what way does is affet the texture of the wine?

-slow breakdown of yeast cells creates amino acids and proteins -amino acids and proteins provide a richer and smoother texture to the wine

What are some of the characteristics of natural yeast strains?

-sluggish at high sugar concentration -intolerant of higher alcohol levels

What container is better to give a white wine more complexity?

-small wooden barrels

What does Vanillin Vanillin from the wood provide to the finished wine?

-softness -sweetness

Describe the charmat (tank) method.

-still wine is palced n a closed, pressurized tank -sugar and yeast are added to it to created a sparkling wine -wine is filtered and clarified in bulk -bottling

What is a desirable effect of small amounts of oxygen?

-stimulate yeast activity -develop flavors

What is Bartonnage?

-stirring the lees back into the wine to extract more yeast aroma and flavor

Why is oak used for wine barrels?

-strong and durable, yet resilient and workable -lacks undesirable aroma -tight grained, minimizes wine loss through evaporation -high in tannin

What does the tannins from the wood and the grape skins provide to the finished wine?

-structure -firmness and height on the palate

What do winemakers base their decision to harvest on?

-sugar level -acid legs -varietal flavors

IN regard to fortified wines, if the spirit is added during fermentation, as is the case in Porto, will the wine be dry or sweet? Why?

-sweet, as the addition of the spirit will raise the alcohol content to a level at which fermentation will stop and not all of the grape sugars will have been converted to alcohol

What does the sugar level in a wine dictate?

-sweetness -alcohol level

What do critics say about using oak staves and oak chips instead of oak barrels?

-sweetness and smokiness will become more volatile -lack of structural tannins will affect wine's height and substance

What are the three major acids found in grapes?

-tartaric acid, primarily in grapes -malic acid, as in green apples -citric acid, as in lemons and grapefruit

What must be carefully controlled during the winemaking process?

-the amount of oxygen

What group of wines fit most aromatized wines?

-the group known as vermouths

What is the efficiency of a pneumatic press based on

-the more gently the horses are pressed the better the quality of the juice

What does the choice of container depends on?

-the style of wine the winemaker wants to produce

What does German law stipulate in terms of Eiswein?

-the temperature must remain -8 degrees Celsius for a minimum of six hours before the grapes can be picked

How does the length of time in storage affect the bubbles that form when the bottle is opened?

-there is a correlation between the length of time in storage and the size, consistency and persistency of the bubbles

How long is high quality champagne left untouched?

-three to six years

Why do winemakers may allow the juice of white grapes to sit in contact with the skins fora a short period of time?

-to crate a fuller bodied wine -to crates a stonefly flavored wine

Why is it important to manage the cap?

-to ensure full extraction

When is chilling the wine and and removing the yeast cells used to stop fermentation?

-to produce a wine of moderate alcohol content that has a small amount of residual sugar to leave a slight wet taste in the wine

When does carbonic maceration occur?

-unbroken red grapes are placed in a closed container that is then saturated with carbon dioxide -weight of the grapes in the container cases bottom 10 to 15% of the grapes to be crushed -sugar in those grapes is transformed by natural yeast into alcohol and carbon dioxide -each uncrushed grape in the upper part of the closed container undergo mini-fermentation -at 2 to 3% alcohol, cell structure of the grape begins to break down and fermenting juice is released into the tank to continue fermentation with the rest of the wine

What is the problem with using natural yeast?

-undesirable bacteria or yeast strains can spoil the fermentation process

What is the French word for vintage?

-vendange

What is the first decision a winemaker has to make when it comes to again wine?

-what kind of container to store the wine in

What does grape juice become wine?

-when its sugar content is converted into Alcohol by the action of yeast

What determines the color of a wine?

-whether the grape skins were left as part of the winemaking process

What was french oak originally used for

-wine

Where are wood tannins felt in the mouth? Grape tannins?

-wood tannin: toward the back of the mouth -grape tannins: between top gum and upper lip

What is the objective of remuage or riddling?

-work the sediment into the bottle neck

What is riddling, or remuage?

-working the sediment to the mouth of the bottle and then removing it without loosing any gas

What is lees?

-yeast -other solid matt are In the tank after fermentation

How much does the additional sugar add to the alcohol contented of the champagne?

1 to 2%

What is the philosophy behind a vintage-dated wine?

Make the best wine possible: -with grapes from one single harvest -given growing conditions

Who first developed the riddling system?

Veuve Cliquot