Chapter 8 - White and Sweet Winemaking (p.55)

Question 1

Name the important options in white winemaking

Answer 1

1. skin contact
2. clarity of the juice
3. fermentation temp and vessel
4. use lees, malolactic fermentation
   p. 55

Question 2

What two things happen if white wine is fermented at too low a temperature?

Answer 2

1. creation of pear drop aromas
2. fail to capture varietal fruit characters
   p. 55

Question 3

Name one good and one bad thing when white wine is fermented at higher temperatures

Answer 3

1. encourage more complex, non-fruit aromas to develop
2. varietal fruit characteristics may be lost
   p. 55

Question 4

Three important choices winemakers face in post-fermentation

Answer 4

1. whether to mature in oak or store in inert vessels with or without oak staves or chips
2. whether to use fine lees to add texture and flavour
3. whether to allow or block MLF
   p. 55

Question 5

Name three advantages on blending

Answer 5

1. improve consistency (complexity)
2. enhance balance
3. create a certain style
   p. 55

Question 6

6 ways to retain concentration of grape sugar in sweet winemaking

Answer 6

1. stopping fermentation
2. adding a sweetening component
3. noble rot/botrytis
4. passerillage (drying grapes on vine)
5. drying grapes after picking
6. freezing grapes on vine
   (*3-6 Concentrating Grape Sugars)
   p.58

Question 7

Name two sweetening components in making sweet wines?

Answer 7

1. Sussreserve (unfermented grapes)
2. RCGM (Rectified Concentrated Grape Must)-add little sweetness to high-volume inexpensive wines
   p. 58

Question 8

Name the sweet wines that are produced from noble rot grapes

Answer 8

1. Sauternes (France)
2. Tokaji (Hungary)
3. Beerenauslesen, Trockenbeerenauslesen (Germany,Austria)
   p. 58