a) Acronyms

Question 1

Describe 7 reasons for blending.

Answer 1

“BCCSVPF”
1) Balance
2) Consistency
3) Complexity
4) Style
5) Volume
6) Price
7) Faults

Question 2

What components of wine can be blended?

Answer 2

“Negociant’s VeLVeT”
1) Grapes, must or wine from a negociant
2) Varietal
3) Vintage
4) Location
5) Vessel
6) Treatment

Question 3

What are the extractable compounds from oak?

Answer 3

“Furry GLoVE”
1) Furfural
2) Guiacol
3) Oak Lactones
4) Vanillin
5) Eugenol

Question 4

What are lees?

Answer 4

“NIFTY Bacteria”
1) Bacteria
2) Nutrients
3) Insoluble compounds
4) Grape fragments
5) Precipitated tannins
6) Dead and dying yeast cells

Question 5

Name 4 factors that affect the oxidation rate in wine.

Answer 5

“eViCTS”
1) Volume of oxygen
2) Compounds in the wine
3) Temperature (12-15° ideal cellar temp)
4) Speed (micro-oxygenation vs multiple rack and returns)

Question 6

Name 3 advantages of micro-oxygenation.

Answer 6

FIC
1) Faster
2) Integrates oak better
3) Controllable

Question 7

4 results of clarification.

Answer 7

“BaTCH”
1) Browning prevention
2) Tannin removal
3) Clear wine
4) Haze removal

Question 8

9 products of fermentation

Answer 8

“SAVE CHAG” (Save Chad from fermentation!!!)

1) SO2
2) Acetaldehyde
3) Volatile acidity
3) Volatile sulphur compounds
4) Esters
5) Carbon dioxide
6) Heat
7) Alcohol
8) Glycerol

Question 9

6 advantages of cultured yeast.

Answer 9

“Reliable CLASS”
1) Reliable fermentation
2) Consistent
3) Low VA levels
4) Spoilage risk - low
5) Speedy
6) Strains - various

Question 10

results of MLC

Answer 10

“Flavour CHARMER”
1) Flavours - bread, brioche, etc
2) Colour reduction
3) Histamines - biogenic amines
4) Acidity reduction (0.1-0.3)
5) Release of flavour compounds
6) Microbiological stability
7) Rounder texture
8) Diacetyl production - buttered popcorn

Question 11

Name and describe 7 different fining agents. What is each used for?

Answer 11

“GIVE C”
1) Gelatin
2) Isinglass
3) Vegetable-derived proteins
4) Eggwhites
5) Casein

Bentonite (biological)
Charcoal (odour)

Question 12

Name and describe 10 different kinds of faults.

Answer 12

COVeRLet Brett + H,S Ref
1) Corktaint
2) Oxidation
3) Volatile acidity
4) Reduction
5) Lightstrike
6) Brettanomyces

+

7) Hazes
8) Sedimentation
9) Refermentation in bottle
10) variation between bottles in the same vintage.

Question 13

Reasons why WW has no skin contact

Answer 13

“TELLTUD”
1) Time
2) Equipment
3) Labour
4) Logistics
5) Tannins
6) Underripe grapes
7) Delicate floral - preservation