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D1: Production of Wine > D1-W3 Revision Questions > Flashcards

D1-W3 Revision Questions Flashcards

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1
Q

What is one of the key differences in production methods for barrels produced from American oak rather than European oak?

a. American oak can only be split along the grain
b. More heat is needed to bend American oak, resulting in higher toast aromas leaching into the wine
c. American oak is only air dried
d. American oak can be sawn but not European oak

A

d. American oak can be sawn but not European oak

Due to the low porosity of American oak it can be sawn, thus maximising the yield of each log

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2
Q

How does the size of the barrel affect the rate of maturation of wine?

a. Large barrels speed up maturation
b. Smaller barrels slow down maturation
c. Larger barrels have no impact on the rate of maturation
d. Small barrels speed up the rate of maturation

A

d. Small barrels speed up the rate of maturation

Due to the larger surface area of wood in contact with the wine and exposure to oxygen.

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3
Q

Which of the following are typical components of a blend?

  1. Wines of different quality
  2. Wines from different vintages
  3. Wines from different grape varieties
  4. Wines from different barrels
  5. Wines from different vinification processes
  6. Wines from different vineyard sites (or parcels)

a. 1,2 & 3
b. 1,3,4,5 & 6
c. 3,4,5 & 6
d. All of the above

A

d. All of the above

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4
Q

In which order of the wine making process is blending generally carried out?

a. Blending, fermentation, stabilisation, filtration and bottling
b. Fermentation, stabilisation, blending, filtration and bottling
c. Fermentation, filtration, stabilisation, blending, and bottling
d. Fermentation, blending, stabilisation, filtration and bottling

A

d. Fermentation, blending, stabilisation, filtration and bottling

It is important to carry it out before the wine is ‘finished’ by stablisation and filtration.

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5
Q

What might be considered a disadvantage of centrifugation?

a. The machines are expensive
b. They have limited applications in the winery
c. They are only suitable for removing smaller particles in suspension
d. Is it a slow and laborious process

A

a. The machines are expensive

Because of the expense, they are mainly used in large wineries

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6
Q

Which clarification method pre-fermentation is considered the least detrimental to wine quality?

a. Centrifugation
b. Sedimentation
c. Flotation
d. Filtration

A

b. Sedimentation

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7
Q

What is the key difference between red winemaking and white winemaking processes?

a. Destemming is only carried out in white wine making
b. Cold maceration is only carried out in white wine making
c. Crushing is carried out in white winemaking only
d. The timing of pressing

A

d. The timing of pressing

Pressing is done post fermentation in red winemaking and pre fermentation in white winemaking

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8
Q

What is the most effective way of controlling the rate (speed) of fermentation?

a. Sulphur dioxide
b. Diammonium phosphate (DAP)
c. Choice of yeast
d. Temperature

A

d. Temperature

The rate or speed of fermentation is dictated by the temperature of the ferment.

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9
Q

Which of the following is NOT an example of a membrane filter?

a. Cross-flow filtration
b. Reverse osmosis
c. Surface filtration
d. Earth filtration

A

d. Earth filtration

The wine passes through a medium e.g. diatomaceous earth

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10
Q

Which of the following cannot be treated by fining agents?

a. Tartrates
b. Oxidative taints
c. Astringency and bitterness
d. Colour

A

a. Tartrates

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11
Q

Which fining agent is used with caution to remove colour?

a. Charcoal
b. Bentonite
c. PVPP
d. Casein

A

a. Charcoal

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12
Q

Which of the following fining agent is suitable for vegans?

a. Gelatin
b. Isinglass
c. Casein
d. PVPP

A

d. PVPP

This is synthetic

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13
Q

Which of the following is produced during malolactic conversion (MLF)?

a. Carbon dioxide
b. Primary fruit aromas
c. Smoke aromas
d. Alcohol

A

a. Carbon dioxide

A small amount of carbon dioxide is produced

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14
Q

How can malolactic conversion (MLF) be encouraged?

a. By clarifying the juice
b. By decreasing the pH to below 3.3
c. Adequate cleaning of containers
d. By maintaining the temperature between 18 - 22°C

A

d. By maintaining the temperature between 18 - 22°C

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15
Q

Why is it important to maintain humid conditions for wine being matured in oak?

  1. To prevent the wood drying out
  2. Reduces evaporation
  3. Minimise leaks in the wood
  4. Increases the uptake of wood characteristics in the maturing wine

a. All of the above
b. 1, 3 & 4
c. 1, 2 & 3
d. 1 only

A

c. 1, 2 & 3

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16
Q

How can a new wine in storage vessels be protected from oxidation?

a. Keep a small ullage and maintain sulphur dioxide levels above 20mg/l
b. Blanket with an inert gas such as carbon dioxide, nitrogen or argon
c. Maintaining a certain level of free sulphur dioxide, no ullage and/or blanket with an inert gas
d. Have no ullage and maintain levels of sulphur dioxide above 20mg/l

A

c. Maintaining a certain level of free sulphur dioxide, no ullage and/or blanket with an inert gas

17
Q

What is micro-oxygenation?

a. Keep the storage vessel full with no sulphur dioxide or inert gas protection, allowing limited contact with oxygen
b. Maintaining free sulphur dioxide levels below 20mg/l to allow slow oxygen ingress into the wine
c. The controlled introduction of oxygen into wine
d. Exposing a new wine to oxygen by leaving a small ullage in the storage vessel

A

c. The controlled introduction of oxygen into wine

18
Q

Why is micro-oxygenation often carried out on wine that uses oak alternatives?

a. To increase the body of the wine
b. To further add complexity to the wine
c. To add tertiary aromas
d. To soften tannins and stabilise colour

A

d. To soften tannins and stabilise colour

19
Q

What microbial spoilage can cause a wine to have a ‘sticking plaster’ aroma?

a. Acetic acid bacteria
b. Brettanomyces
c. Lactic bacteria
d. 2,4,6-trichloroanisole

A

b. Brettanomyces

20
Q

If malolactic conversion is not desired in a wine, how can it be prevented from happening in bottle?

a. By sterile filtration at bottling
b. By racking the wine prior to bottling
c. By fining the wine with egg whites
d. By chilling filtering the wine

A

a. By sterile filtration at bottling

21
Q

Which of the following is NOT increased by malolactic conversion?

a. Acidity
b. Volatile acidity
c. Wine stability
d. Complexity of the wine

A

a. Acidity

Acidity is reduced due to the conversion of malic acid to lactic acid

22
Q

What is the impact on wine when aged in tight grained oak barrels?

a. It speeds up the extraction of compounds into the wine
b. It imparts less tannin
c. It slows down the extraction of compounds into the wine
d. It imparts more coconut aromas due to the higher level of lactones

A

c. It slows down the extraction of compounds into the wine

23
Q

Which of the following might be considered an advantage of using oak vessels?

a. It encourages clarification and stabilisation of the wine due to the time spent in barrel
b. Inexpensive to purchase
c. Easy to clean and maintain
d. Requires very little topping up due to the inert quality of oak

A

a. It encourages clarification and stabilisation of the wine due to the time spent in barrel

24
Q

What is one of the more effective treatments of browning and astringency in white wines due to oxidation?

a. The addition of sulphur dioxide
b. There is no treatment for browning and astringency in white wine from oxidation
c. The addition of PVPP
d. The addition of ascorbic acid

A

c. The addition of PVPP

25
Q

Why are glass bottles the preferred packaging for wine?

a. They are easy and cheap to ship
b. They are inert and impermeable to gases
c. They are easily and cheaply recycled
d. They are the industry standard and tradition is very important in the wine industry

A

b. They are inert and impermeable to gases

26
Q

What press type would be considered more suitable for high volume inexpensive wine production?

a. Pneumatic press
b. Basket press
c. Continuous press
d. Horizontal screw press

A

c. Continuous press

The press can be continually loaded so a high throughput is achievable

27
Q

What is the key difference between pressing for white wine making and red wine making?

a. Timing
b. Type of press used
c. Pressure used in the press
d. The duration of the press cycle

A

c. Pressure used in the press

28
Q

What has less impact on reducing quality when it comes to pressing red or white grapes?

a. The pressure applied
b. Loading weights
c. The type of press used
d. The speed of the press cycle

A

b. Loading weights

A press should be loaded to it’s correct capacity - too little or too much and the press is less efficient and may over extract or under extract but this can be managed by the pressure applied.

29
Q

What is the main drawback of reverse osmosis?

a. It is slow and can be inefficient
b. The equipment is very expensive
c. It is limited to concentrating must and de-alcoholising wine
d. It is only suitable for high volume, inexpensive wine

A

b. The equipment is very expensive

30
Q

What is considered the key advantage of sedimentation?

a. It only needs to be done once to produce a clear wine
b. It is a gentle and natural process
c. The settling period is quick, particularly for large volumes of wine
d. The lees volume, left over, is minimal

A

b. It is a gentle and natural process

31
Q

What is thought to be the optimum bulk storage temperature for red wine?

a. 8-12°C (46-54°F)
b. 12-15°C (54-61°F)
c. 10-13°C (50-55°F)
d. There is no optimum, as long as the temperature does not fluctuate

A

b. 12-15°C (54-61°F)

32
Q

Which of the following might contribute to a stuck fermentation?

  1. Temperature
  2. Nutrient levels in the grapes
  3. Use of cultured yeast
  4. Use of ambient yeast
  5. Low sugar content

a. 1, 2, 4 & 5
b. 2, 3 & 5
c. 1, 2 & 5
d. 1, 2 & 4

A

????

d. 1, 2 & 4

33
Q

Which of the following is the most effective form of sulphur dioxide?

a. Molecular sulphur dioxide
b. Free sulphur dioxide
c. Bound sulphur dioxide
d. Total sulphur dioxide

A

a. Molecular sulphur dioxide

34
Q

Which of the following does NOT affect the levels of sulphur dioxide added to juice prior to fermentation?

a. Wine style desired
b. pH levels
c. The percentage of disease/rot of the grapes
d. Conventionally grown grapes

A

d. Conventionally grown grapes

35
Q

Which tartrate stabilisation process is not permitted in some wine producing regions?

a. Electrodialysis
b. Contact process
c. Carboxymethylcellulose (CMC)
d. Ion exchange

A

d. Ion exchange

‘This process is not allowed in some territories as it replaces the potassium with sodium, which is not conducive to health.’

36
Q

Which tartrate stabilisation process would be more suitable for wines with ageing potential?

a. Carboxymethylcellulose (CMC)
b. Contact process
c. Metatartaric acid
d. Cold stabilisation

A

a. Carboxymethylcellulose (CMC)

‘CMC keeps wines stable for a few years.’

37
Q

What are the components of wine?

a. Water, acid, alcohol, glycerol and aromas
b. Water and alcohol
c. Water, acid, alcohol, glycerol, aromas and phenolics
d. Water, acid, and alcohol

A

c. Water, acid, alcohol, glycerol, aromas and phenolics

38
Q

Which of the following should NOT affect the stability of a wine once it is bottled?

a. Oxidation
b. Light
c. Temperature
d. Microbial spoilage

A

????

39
Q

What is considered one of the benefits of relying on ambient yeasts to start a fermentation?

a. There is less chance of a stuck fermentation
b. A quick start to fermentation reducing the risk of microbial spoilage or oxidation
c. Has the ability to produce a more complex wine
d. Consistency in wine style is obtained

A

c. Has the ability to produce a more complex wine

D1: Production of Wine (32 decks)

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