D1-W4 Revision Questions Flashcards
What is generally the first cap management process carried out in red wine making?
a. Submerging the cap
b. Rack and return
c. Pump-over
d. Punching down
c. Pump-over
Why is it important to employ some sort of cap management technique in red winemaking?
a. To slow the rate of fermentation
b. To avoid a stuck fermentation
c. To disperse the temperature in the fermentation vessel
d. There will be no colour extraction
c. To disperse the temperature in the fermentation vessel
What is one of the distinctive aromas associated with wines made by carbonic maceration?
a. Bananas
b. Coconut
c. Herbaceous
d. Blackcurrant
a. Bananas
In general, how many times is a white wine likely to be clarified prior to bottling?
a. 4 times
b. Five times
c. Once
d. Twice
d. Twice
After pressing (before fermentation) and after fermentation
In a moderate climate which black grape variety would generally be destemmed?
a. Cabernet Sauvignon
b. Gamay
c. Syrah
d. Pinot Noir
a. Cabernet Sauvignon
As there is a typical ‘greenness’ in the varietal character of the grape, the addition of stems in a moderate climate might exaggerate that perception
Which fining agent is generally used to fine high quality red wine?
a. Egg albumen
b. Bentonite
c. Isinglass
d. PVPP
a. Egg albumen
Which of the following processes is almost always carried out in white wine making?
a. Crushing
b. Destemming
c. Maceration
d. Pressing
d. Pressing
Pressing has to be done to extract the juice from the grape skins
Which of the following winemaking options would be most appropriate for a high volume Pinot Grigio, destined for early consumption?
a. Barrel fermented, stainless steel storage prior to bottling, bottling
b. Storage in stainless steel post fermentation, bottling within 3 - 6 months of harvest
c. Malolactic fermentation, oak influences, bottling
d. Malolactic fermentation, stainless steel storage post fermentation, bottling within 6 months of harvest
b. Storage in stainless steel post fermentation, bottling within 3 - 6 months of harvest
Which variety might hyperoxidation considered detrimental to?
a. Sauvignon Blanc
b. Chardonnay
c. Riesling
d. Trebbiano
a. Sauvignon Blanc???
Which potential problem does the winemaker need to be aware of when lees ageing white wine?
a. Lees contact inhibits malolactic fermentation (if this is desired for the wine)
b. If contact with the lees is left for over a year, the wine generally becomes harsher and bitter
c. The reduction in tartaric acid
d. The development of undesirable mercaptan odours due to unstirred or too-thick lees deposit
d. The development of undesirable mercaptan odours due to unstirred or too-thick lees deposit
Why would a winemaker choose to leave a portion of the lees in contact with new (finished) wine?
a. To maintain the aromatics of the wine prior to bottling
b. To prevent the production of hydrogen sulphide
c. Can protect a wine from oxidation and add body to the wine
d. To prevent malolactic fermentation
c. Can protect a wine from oxidation and add body to the wine
Why is top quality Chardonnay often both barrel fermented and matured?
a. To ensure the MLF is completed
b. It results in better integration of wood and wine
c. It imparts stronger oak flavours
d. To increase the stability of the wine for long term ageing
b. It results in better integration of wood and wine
Which of the following is NOT an example of a deliberately oxidised wine?
a. Rutherglen Liqueur Muscat
b. Fino Sherry
c. Tawny Port
d. Oloroso Sherry
b. Fino Sherry
Why would a winemaker add pectolytic enzymes during grape processing?
a. To remove any off-odours from botrytis infected fruit
b. To add pectins to the must
c. To liberate sources of nitrogen for yeasts to feed on
d. To aid must clarification
d. To aid must clarification
Which pre-fermentation clarification method is considered the best for high quality grape must?
a. Flotation
b. Centrifugation
c. Diatomaceous earth filtration
d. Sedimentation
d. Sedimentation
