D1 Week 4 - Multiple Choice Revision Questions Flashcards
Which statements of cap management during fermentation are true?
- Otherwise the skins would be macerating in the same small volume of liquid
- A dry cap would allow bacteria to produce sulfuric acid
- Mixing up the cap and liquid avoids the creation of reductive sulfur compounds
- Mixing the cap and liquid distributes the heat produced by fermentation
1, 3, 4
Why is it important to employ some sort of cap management technique in red winemaking?
- To avoid a stuck fermentation
- To disperse the temperature in the fermentation vessel
- There will be no color extraction
- To slow the rate of fermentation
To disperse the temperature in the fermentation vessel
What is one of the distinctive aromas associated with wines made by carbonic maceration?
- Blackcurrant
- Bananas
- Coconut
- Herbaceous
Bananas
In general, how many times is a white wine likely to be clarified prior to bottling?
- 4 times
- Once
- Twice
- Five times
Twice
After pressing (before fermentation) and after fermentation
In a moderate climate which black grape variety would generally be destemmed?
- Cabernet Sauvignon
- Syrah
- Gamay
- Pinot Noir
Cabernet Sauvignon
Which fining agent is generally used to fine high quality red wine?
- Egg albumen
- PVPP
- Isinglass
- Bentonite
Egg albumen
Which of the following processes is almost always carried out in white wine making?
- Destemming
- Crushing
- Maceration
- Pressing
Pressing
Which of the following winemaking options would be most appropriate for a high volume Pinot Grigio, destined for early consumption?
- Storage in stainless steel post fermentation, bottling within 3 - 6 months of harvest
- Malolactic fermentation, oak influences, bottling
- Barrel fermented, stainless steel storage prior to bottling, bottling
- Malolactic fermentation, stainless steel storage post fermentation, bottling within 6 months of harvest
Storage in stainless steel post fermentation, bottling within 3 - 6 months of harvest
Which variety might hyperoxidation considered detrimental to?
- Trebbiano
- Chardonnay
- Sauvignon Blanc
- Riesling
Sauvignon Blanc
Which potential problem does the winemaker need to be aware of when lees ageing white wine?
- If contact with the lees is left for over a year, the wine generally becomes harsher and bitter
- Lees contact inhibits malolactic fermentation (if this is desired for the wine)
- The development of undesirable mercaptan odors due to unstirred or too-thick lees deposit
- The reduction in tartaric acid
The development of undesirable mercaptan odors 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?
- To prevent malolactic fermentation
- To maintain the aromatics of the wine prior to bottling
- Can protect a wine from oxidation and add body to the wine
- To prevent the production of hydrogen sulphide
Can protect a wine from oxidation and add body to the wine
Why is top quality Chardonnay often both barrel fermented and matured?
- It results in better integration of wood and wine
- To ensure the MLF is completed
- It imparts stronger oak flavours
- To increase the stability of the wine for long term ageing
It results in better integration of wood and wine
Which of the following is NOT an example of a deliberately oxidized wine?
- Rutherglen Liqueur Muscat
- Oloroso Sherry
- Fino Sherry
- Tawny Port
Fino Sherry
Fino is protected from air by flor
Why would a winemaker add pectolytic enzymes during grape processing?
- To add pectins to the must
- To aid must clarification
- To remove any off-odours from botrytis infected fruit
- To liberate sources of nitrogen for yeasts to feed on
To aid must clarification
If there are high levels of pectins in the grapes, pectolytic enzymes help break them down during processing
Which post-fermentation clarification method is only likely to be used in high volume winemaking?
- Sedimentation
- Egg white fining
- Centrifugation
- Diatomaceous earth filtration
Centrifugation
