5 Winemaking

Question 1

List the order of processes when making white wine.

Answer 1

1 Crushing

2 Pressing

3 Alcoholic fermentation

4 Storage or Maturation

5 Packaging

Question 2

List the order of processes when making red and rose wine.

Answer 2

1 Crushing

2 Alcoholic fermentation

3 Draining

4 Pressing

5 Storage or Maturation

6 Packaging

Question 3

Crushing

This involves ___ the ___ to release some of the grape juice.

Answer 3

splitting

grape skins

Question 4

Crushed grapes are ___ in a machine called ___ in order to extract as much ___ as possible.

Answer 4

squeezed

press

liquid

Question 5

What microorganism carries out alcoholic fermentation in wine?

Answer 5

Yeasts

Question 6

What do yeasts eat during alcoholic fermentation?

Answer 6

Sugars

Question 7

What are the byproducts of alcoholic fermentation?

Answer 7

・Alcohol

・Carbon dioxide gas (CO2)

・Heat

Question 8

When does alcoholic fermentation stop?

Answer 8

When yeasts have eaten all the sugar.

The result is a dry wine (meaning, no residual sugar remaining).

Question 9

What is the optimum fermentation temperature for white wine?

Answer 9

Between 12°C - 22°C (54°F - 72°F)

Rosé wines are typically fermented at similar temperatures to white wines.

Question 10

What effect does a lower fermentation temperature have on a white wine?

Answer 10

Lower fermentation temperatures can produce notable fruity aromas.

Question 11

What is the optimum fermentation temperature for red wine?

Answer 11

Higher temperature than white wines are needed to extract colour and tannin from the grape skins.

20℃ - 32℃ (68℉ to 90 ℉)

Question 12

Alcoholic fermentation creates and releases heat, this reaction is called ___.

Answer 12

exothermic reaction

Question 13

What are some commonly practiced must adjustment techniques?

Answer 13

・Adding sugar to increase alcohol

・Adding or neutralizing acid

Question 14

What is residual sugar?

Answer 14

Sugar that remains in a wine after fermentation.

Question 15

Name some ways sweet wines hold on to their residual sugar.

Answer 15

・Concentrated grape sugars

・Some grapes such as frozen, extra-ripe or Botrytis-affected grapes have such a high level of sugar so the yeasts can’t eat it all/

・Removing the yeast from the fermenting grape juice

・Killing the yeast

by adding alcohol (fortification)

Question 16

What are 3 additions a winemaker can use to sweeten up a dry wine?

Answer 16

1 Add sugar that came from grape juice

2 add unfermented grape juice

3 Blend a dry wine with a sweet wine.

Question 17

What kinds of vessels are commonly used to ferment and storage wines?

Answer 17

・Oak barrels

・Inert vessels

　　　　Stainless steel

　　Concrete

Question 18

What are the advantages of fermenting white wines in stainless steel?

Answer 18

・Stainless steel is inert and doesn’t add flavor to wine (helps maintain varietal character).

・Stainless steel can be made airtight, preventing oxygen from coming into contact with the wine and changing its flavors.

Question 19

What are 2 advantages of fermenting wine in oak barrels?

Answer 19

・Barrels add flavors directly to the wine.

・Barrels encourage flavor development due to the presence of oxygen.

Question 20

What determines how much flavor an oak barrel adds to a wine?

Answer 20

・How the barrel was made (level of toasting)

・Age of barrel

・Size of barrel

Question 21

Which barrels add stronger flavours to wine?

New-oak barrels

Old-oak barrels

Answer 21

New-oak barrels

Question 22

What flavors will new-oak brrells add to wines?

Answer 22

Vanilla

Charred wood

Spice

Coconut

Question 23

What flavours and aromas does Tasting add to wine?

Answer 23

Sweet spice

Charred wood

Question 24

Oak barrels

Watertight? Airtight?

Answer 24

Oak barrels are watertight but not airtight.

Question 25

Interaction with oxygen in oak barrels causes what flavours to wine?

Answer 25

Caramel

Dried fruit

Nut (Hazelnut, Almond, Walnut)

Question 26

The effects of oak is larger in

small barrels vs. large barrels?

Answer 26

Small barrels

Because in smaller barrels, there is a greater amount of wine surface area touching the oak.

Question 27

What less-costly methods may be substituted for oak barrels but still add desirable oak flavors?

Answer 27

The use of oak staves or oak chips.

The oak flavors will be less well integrated into the final wine as oak barrels do more than just add oak flavors, which is why this cheaper method is never used for premium wines.

Question 28

What causes/carries out malolactic conversion:

Answer 28

Bacteria

Question 29

When does malolactic conversion occur?

Answer 29

After alcoholic fermentaion has finished.

Question 30

What does malolactic conversion do to wine?

What flavors do malolactic conversion give to wine?

Answer 30

It lowers the acidity in wine.

Buttery flavors

Question 31

What are lees?

Answer 31

Lees are dead yeast cells that fall to the bottom of a vessel after fermentation.

Question 32

What are the effects of stirring up the lees or keeping a wine on its lees?

Answer 32

・Increase the body of the wine．

・Add extra flavours (bread, biscuit).

Question 33

Malolactic conversion and Lees are often not used for what kind of wine?

Answer 33

Aromatic grape varieties

Question 34

Give 2 reasons why a winemaker would blend a wine.

Answer 34

・Maintain consistency and style of a particular wine

・Create complexity

Question 35

What are some things a wine has to have that would allow it to mature in bottle?

Answer 35

・Higher acidity levels

・ In the case of sweet wines, high levels of residual sugar

・In the case of red wines, high levels of tannins

・Concentration of flavors that can evolve in a positive way and add complexity to a wine.

Question 36

White wines maturation in the bottle

The colour of a white wine will change over time from ____ to ___.

The intensity of the colour become ___.

With bottle age, teritary characteristics can develop such as ___.

Answer 36

lemon

gold and amber

deeper

dried apricot, honey, nut and spice

Question 37

Red wines maturation in the bottle

The colour in a red wine will change from ___ to ___ and it will typically become ___ in intensity.

The ___ can ___ over time, and the remaining

___ becomes ___.

Teritary characteristics such as ___ can develop.

Answer 37

ruby

garnet and tawny

paler

tannin

drop

tannin

softer and smoother

fig, prune, meat and wet leaves

Question 38

What are some packaging options for winemakers?

Answer 38

・Glass bottles

・Bag-in-box (BIB)

・Bricks (Tetra Pak)

・Plastic bottles

Question 39

What is the cap?

Answer 39

The cap is a thick layer of grape skins that rises to the surface during fermentation and floats on top of the fermenting.

Question 41

Why is the cap mixed with the fermenting grape juice?

Answer 41

To ensure that all possible color and tannins are being extracted from the grapes.

Question 42

2 ways to mix the cap and fermenting must are:

Answer 42

・Punching down

・Pumping over

Question 43

Punching down

In this technique, a ___ is used to push the cap down into the liquid.

Answer 43

plunger

Question 44

Pumping over

___ from the bottom of the fermentation vessel is ___ through s ___ and sprayed over the cap.

Answer 44

Liquid

pumped up

hose

Question 45

What are the 2 most common ways of making rosé?

Answer 45

・Short maceration

・Blending

Question 46

How do rosé wines get their color from short maceration?

Answer 46

The alcoholic fermentation starts exactly the same way as in red wine making, but in this instance the fermenting wine is drained from the skins after a few hours. Fermentation continues at white winemaking temperatures.

Question 47

The blending of red and white wine to make rosé is permitted in most countries except:

Answer 47

in many parts of Europe

Question 48

Do rosé wines undergo malolactic conversion?

Answer 48

Malolactic conversion is avoided for most rosé production as the crisp, fresh acidity of these wines is a defining feature of the rosé style.

Question 49

The lower the sugar in the grapes at harvest, the ___ the final alcohol.

The higher the sugar in grapes at harvest, the ___ the final alcohol.

Answer 49

・The lower the sugar, the lower the alcohol

・The higher the sugar, the higher the alcohol

Question 50

Malolactic conversion is:

sometimes

always

never

used in the production of red wines.

Answer 50

Always

For red wine production malolactic conversion is standard practice rather than a stylistic choice.