Chapter 5 - Winemaking

Question 1

What is the one thing common to all wines?

Answer 1

alcoholic fermentation

Question 2

Yeast create the following:

Answer 2

co2, alcohol, heat

Question 3

Alcohol levels in most dry wines are between __ and __.

Answer 3

11.5% and 16%

Question 4

What forms of wine packaging are available?

Answer 4

glass bottles, bagin box, plastic bottles, and bricks (such as tetra pak)

Question 5

What is the typical order for red winemaking?

Answer 5

crushing - alcoholic fermentation - draining - pressing -storage or maturation - packaging

Question 6

What helps to extract color and tannin during red winemaking?

Answer 6

The heat created by yeast

Question 7

What two methods can be used to mix grape skins with the fermenting liquid?

Answer 7

Punching down, pumping over

Question 8

What are the two most common ways of making rose?

Answer 8

short maceration and blending

Question 9

What is the typical order for white winemaking?

Answer 9

crushing, pressing, alcoholic fermentation, storage or maturation, packaging

Question 10

What is an example of a wine made from extra ripe grapes?

Answer 10

Tokaji Aszu from Hungary

Question 11

What method is used to make White Zinfandel, keeping residual sugars?

Answer 11

removing the yeast via filtration

Question 12

What level of alcohol is typically achieved when fortifying wine?

Answer 12

15-20%

Question 13

What temperature are red wines typically fermented at?

Answer 13

20-32 C

68-90 F

Question 14

Explain the temperature of a rose fermentation?

Answer 14

If being made by short maceration, after being drained off the skins it is fermented similar to a white wine. (12-22C or 54-72F)

Question 15

What temperature are white wines typically fermented at?

Answer 15

12-22 C

54-72 F

Question 16

At the lower end of the white wine fermentation temperature range, what type of aromas can be produced?

Answer 16

notably fruity

Question 17

What types of vessels are used in a winery?

Answer 17

Stainless steel/concrete and oak

Question 18

Why are stainless steel vessels useful?

Answer 18

They can be used for fermentation and storage, are inert and won’t add flavor, and can be airtight.

Question 19

Why would a winemaker use oak barrels?

Answer 19

1. Can add flavors to the wine

2. It can allow flavors to evolve as a result of wine interacting with oxygen

Question 20

Oxygen can change what about a wine, besides the flavors and aromas?

Answer 20

It can soften the tannin in red wine

Question 21

Once in bottle, most wines _______________

Answer 21

do not improve

Question 22

What allows certain wines to develop and age in bottle?

Answer 22

A high level of acidity, sugar, or tannin. Also must have a sufficient concentration of flavors that can evolve.

Question 23

What changes may take place with aged white wine?

Answer 23

Intensity of color becomes deeper.
Color will change from lemon to gold to amber.
Tertiary characteristics such as dried apricot, honey, nut, and spice.

Question 24

What changes may take place with aged red wine?

Answer 24

Color changes from ruby to garnet to tawny, and typically paler in intensity.
Tannins can drop over time, and soften/smooth.
Tertiary characteristics such as fig, prune, meat, and wet leaves.
Deposits can form and must be decanted.