Ch 5- Still Wine Production

Question 1

What is the order of 14 WHITE wine production steps (including optional processes), starting with harvest and going to bottling.

Answer 1

1. harvest
2. sorting
3. crushing
4. pressing (sometimes simultaneously with crushing)
5. must adjustments
6. juice settling
7. inoculation
8. fermentation
9. sur lie aging
10. clarification
11. barrel aging
12. blending
13. cold stabilization
14. bottling

Question 2

What is the order of 14 RED wine production steps (including optional processes), starting with harvest and going to bottling.

Answer 2

1. harvest
2. sorting
3. crushing/destemming
4. must adjustments
5. cold soak
6. inoculation
7. fermentation
8. cap management
9. extended maceration
10. pressing
11. clarification
12. barrel aging
13. blending
14. bottling

Question 3

a 60 gallon (225 liter) oak barrel

Answer 3

barrique

Question 4

letting the newly-pressed juice settle for a day or two (before fermentation)

Answer 4

Debourbage

Question 5

adding sugar to the must before fermentation

Answer 5

Chaptalization

Question 6

Allowing wine to rest on dead yeast after fermentation

Answer 6

sur lie aging

Question 7

stirring dead yeast back into the liquid

Answer 7

Bâtonnage

Question 8

Grape juice (mix of juice, seeds, skins that will ferment and become wine)

Answer 8

Must

Question 9

chemical by-product of MLF that imparts buttery aromas

Answer 9

diacetyl

Question 10

enzymatic fermentation in absence of oxygen with whole, unbroken grapes

Answer 10

carbonic maceration

Question 11

highest quality juice

Answer 11

free run

Question 12

cake of compressed skins and seeds after final pressing

Answer 12

pomace

Question 13

use of gravity to remove particles in newly fermented wine

Answer 13

racking

Question 14

clarification technique using inert materials to bind to and attract unwanted particles

Answer 14

fining

Question 15

Where is saignée used?

Answer 15

red and rosé wines

Question 16

where is destemming used?

Answer 16

red (optional), white (optional), rosé wines

Question 17

where is cap management used?

Answer 17

red and rosé wines

Question 18

where is fermentation at 50 degrees used?

Answer 18

white and rosé wines

Question 19

where is MLF used?

Answer 19

red and white wines

Question 20

where are sulfur additions used?

Answer 20

red, white, and rosé wines

Question 21

where is barrel aging used?

Answer 21

red and white wines

Question 22

where is fermentation at 95 degrees used?

Answer 22

red wines

Question 23

Where is extended maceration used?

Answer 23

red wines

Question 24

where are must adjustments used?

Answer 24

red, white, and rosé wines

Question 25

where are direct presses used?

Answer 25

rosé wines

Question 26

where is blending used?

Answer 26

red, white, and rosé wines

Question 27

T/F - sulfur can be added at many places in the winemaking process

Answer 27

true

Question 28

what spirit can be made with wine leftovers?

Answer 28

grappa

Question 29

T/F - chaptalizing wine leads to higher residual sugar

Answer 29

false - that extra sugar gets fermented out

Question 30

What are the primary sources for oak barrels in wine production?

Answer 30

French and American oak

Question 31

What French wine from Bordeaux uses wines that have been botrytized?

Answer 31

Sauternes

Question 32

What is Weissherbst?

Answer 32

a type of German rosé

Question 33

what is mevushal wine?

Answer 33

kosher wine that does not have limitations on who can handle it once it leaves the winery

Question 34

how does the direct press method impact rosé wine color?

Answer 34

pressing immediately after harvest results in very pale pink juice

Question 35

what is the main grape used in Eiswein production?

Answer 35

Riesling

Question 36

How is orange wine made?

Answer 36

juice from white grapes spends days to months macerating with the grape skins

Question 37

T/F - MLF is used more often on reds than whites?

Answer 37

true

Question 38

What is the #1 yeast strain used in winemaking?

Answer 38

Saccharomyces cerevisiae

Question 39

what does MLF do?

Answer 39

converts malic acid to lactic acid

Question 40

What types of wine most likely to use saignée process?

Answer 40

deep reds and light roses

Question 41

What is the process of allowing newly-pressed juice to settle for a day or two called? (before fermentation)

Answer 41

Débourbage

Question 42

What is chaptalization?

Answer 42

Adding sugar to the juice in order to boost alcohol content in the finished wine

Question 43

very pale rosé is often produced in Provence using this method?

Answer 43

direct press