Wine Production and Winemaking Techniques Flashcards

What is the standard volume of a traditional Bordeaux-style oak barrel (barrique)?

Answer: 225 liters

The standard Bordeaux barrique holds 225 liters (approximately 59 gallons) and is the most widely used barrel size for aging premium red and white wines.

Which concentration technique uses sub-zero temperatures to freeze water in grape must, then removes ice crystals to concentrate sugars and flavors?

Answer: Cryoextraction

Cryoextraction involves freezing harvested grapes or must so water crystallizes and can be removed, concentrating sugars, acids, and flavors — used for sweet wines in years without natural freeze.

What is the 'saignée' method and what are its two winemaking goals?

Answer: Bleeding off a portion of juice from red wine must to concentrate the remaining wine and produce a rosé as a byproduct

Saignée (French for 'bleeding') removes a portion of juice from red must, concentrating the remaining ratio of skins to juice in the red wine while the bled-off juice becomes a rosé.

What does 'bâtonnage' refer to in the context of white wine production?

Answer: Stirring the lees during barrel or tank aging to enhance texture and complexity

Bâtonnage is the practice of stirring lees (dead yeast cells and grape solids) back into suspension during aging to increase contact between the wine and lees, adding creaminess and complexity.

American oak (Quercus alba) is most associated with which characteristic flavor compounds imparted to wine?

Answer: Prominent vanilla, coconut, and sweet dill notes from lactones

American oak (Quercus alba) is higher in aromatic lactones, particularly cis-oak lactone, which imparts distinctive vanilla, coconut, and sweet dill characteristics to wine.

When might a winemaker legally add tartaric acid to must or wine through a process called acidification?

Answer: When grapes from warm climates lack sufficient acidity due to overripening in heat

Acidification is permitted in warm wine regions where heat causes grapes to lose acidity rapidly, and adding tartaric acid restores balance, freshness, and aging potential to the wine.

The 'appassimento' technique, used to produce wines like Amarone della Valpolicella, involves which process?

Answer: Partially drying harvested grapes on racks or straw mats to concentrate sugars and flavors before pressing

Appassimento involves laying harvested grapes on bamboo racks (arele) or straw mats for 90–120 days to partially dry and raisin, concentrating sugars, acids, and flavors before fermentation.