5. Wine Making Flashcards

1
Q

How to make Red wine

A

Crushing- Alcoholic Fermentation - Draining- Pressing- Storage and maturation

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2
Q

How to make White Wine

A

Crushing - Pressing - Alcohol Fermentation - Storage or Maturation

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3
Q

Temp for Red wine Fermentation

A

20-32

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4
Q

Temp for Rose, White wine Fermentation

A

12- 22

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5
Q

The activity of the bacteria lowers the acidity in the wine and can give buttery flavours

A

Malolactic Conversion

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6
Q

_____ can be stirred up through the wine during maturation
It can increase the body of the wines and add extra flavours(____, ____)

A

Lees, Biscuit, Bread

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7
Q

White wines are typically fermented at temperatures between?

A

12°C - 22°C

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8
Q

Red wines are typically fermented at temperatures between?

A

20°C - 32°C

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9
Q

In which season is veraison?

A

Summer

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10
Q

What happens to the grapes after long periods of extra -ripening?

A

Water content evaporates, acids and sugars concentrate and they turn into raisins

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11
Q

What does the skin of the grape mainly contain?

A

Flavour, colour and tannins

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12
Q

Indicate the changes that will occur as red wine ages over time in the bottle - 2 answers

A

1.Primary fruit flavours will change to tertiary flavours such as dried fruits, mushroom and leather
2.Tannins will drop and become softer and smoother

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13
Q

Which one of the following best describes the aromas of a young red wine that has been matured in “new oak”?

A

Redcurrant, vanilla, sweet spice

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14
Q

Which style is a medium sweet rosé?

A

White Zinfandel

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15
Q

Which of the following statements is false with regards to the effects of a hot vintage?

A

Grapes will swell in the heat and dilute their flavours

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16
Q

Describe the Sauvignon Blanc grapes at the start of the ripening process?

A

Very high levels of acid, low sugar and herbaceous flavours

17
Q

The vineyard regions along South Africa’s coast are cooled by:

A

Ocean currents from the South Pole

18
Q

Which of the aroma describe wine from an aged Puligny-Montrachet AOC wine?

A

hazelnut, grapefruit, toffee

19
Q

Which of the following sweet wines has been made using the method of appassimento?

A

Recioto di Soave

20
Q

What techniques is used in the red winemaking process to help extract colour and tannin:

A

Punching down