Chapter 13: General Options in Wine Making

Question 1

Alcoholic fermentation

Answer 1

Conversion of sugar into ethanol and CO2 carried out by yeast in the absence of oxygen; also produces heat which needs to be managed

Question 2

Amphora€

Answer 2

Terracotta vessel for fermenting wine (Greece)

Question 3

Délestage

Answer 3

Pumping over

Question 4

Diammonium phosphate (DAP) or thiamine

Answer 4

Nutrients for yeast when added to the wine

Question 5

Enrichment

Answer 5

Range of practices: adding dry sugar, grape must, grape concentrate, RCGM or concentration processes (reverse osmosis, vacuum extraction, chilling)

Question 6

Ethanol

Answer 6

Also called ethyl alcohol

Question 7

Free SO2

Answer 7

The portion of added SO2 that is not bound to compounds in the wine

Question 8

Hopper

Answer 8

Bin

Question 9

Industrial wine

Answer 9

Wine with cultured yeast that leads to similar fruit expression

Question 10

Inert gasses

Answer 10

Chemically inactive gases such as N, CO2, Argon, dry ice (carbon dioxide in solid form)

Question 11

Lysozyme

Answer 11

Enzyme that kills lactic acid bacteria

Question 12

MLC

Answer 12

Result of lactic acid bacteria converting malic acid into lactic acid, CO2 and heat

Question 13

Megapurple

Answer 13

Made from grape derived colouring agent; enhances colour intensity; good for high-volume red wines

Question 14

Must

Answer 14

Mixture of grape juice, pulp, skns and seeds; for WW, must may also mean grape juice that is fermented (pressing and clarification means that pulp, skins and seeds removed)

Question 15

Pomace

Answer 15

Solid remains of the grapes left after pressing

Question 16

Qvevri

Answer 16

Terracotta vessel for fermenting wine (Georgia); these were made for fermenting wine, as opposed to amphorae, which were used to store and transport wine

Question 17

RCGM

Answer 17

Rectified concentrated grape must

Question 18

Reductive or protective wine making

Answer 18

The practice of minimising oxygen exposure during the winemaking process

Question 19

Saccharomyces bayanus

Answer 19

For must with high potential alcohol contnet or for refermenting sparkling wine

Question 20

SO2

Answer 20

Sulfur dioxide, metabisulfite or potassium bisulfite

Question 21

Stuck fermentation

Answer 21

Fermentation ceases or slows

Question 22

Tinaja

Answer 22

Terracotta vessel for fermenting wine (Spain)

Question 23

Triage

Answer 23

Level of grape sorting

Question 24

Ullage

Answer 24

Headspace of air between the wine and the top of the the container