Element 2 Wine Making

Question 1

Ascorbic Acid is another name for:
A. Tartaric Acid
B. Vitamin C
C. Bentonite
D. Citric Acid

Answer 1

B. Vitamin C

Question 2

In what circumstances would you use an auto-vinifier?
A. When carbonic maceration is needed for the wine style.
B. For an especially gentle cold fermentation for aromatic whites
C. When there is no outside power source
D. For large batch production

Answer 2

C. When there is no outside power source

Question 3

Which acid is most commonly used to adjust acidity before fermentation?
A. Malic Acid
B. Citric Acid 
C. Tartaric Acid
D. Lactic

Answer 3

C. Tartaric Acid

Question 4

Machine harvesting is most suitable for grapes destined for:

1. Inexpensive red made using carbonic maceration.
2. Traditional method sparkling wine
3. Premium quality Sauvignon Blanc
4. Botrytis affected Australian Semillon

A. None of these
B. 1 & 4
C. 2 & 3
D. 3 only

Answer 4

D. 3 only

Question 5

Phenolic ripeness of the skins is important in red grapes:
A. As it influences the sugar level in the grape.
B. As it makes the acidity seem less harsh.
C. As it influences the colour and tannin structure.
D. because it helps the fermentation start strongly.

Answer 5

C. As it influences the colour and tannin structure.

Question 6

Which are the following properties of sulphur dioxide?

1. Antiseptic
2. Abrasive
3. Antioxidasic
4. Detergent.

A. 1 &2
B. 2 & 4
C. 2 & 3
D. 1 & 3

Answer 6

D. 1 & 3

Question 7

A small amount of oxygen is essential at the start of fermentation to:

A. Build up a sufficient yeast population
B. Bind with sugars, making them available to yeast
C. kill of any spoilage organisms present
D. Provide essential nutrients to the yeast

Answer 7

A. Build up a sufficient yeast population

Question 8

Clarification prior to fermentation can be achieved by:

1. Cold settling
2. Reverse Osmosis
3. Flotation
4. Centrifugation

A. All of the above
B. 1,2 & 3
C. 1,3 & 4
D. 2,3, & 4

Answer 8

C. 1,3 & 4

Question 9

What can be added to a red fermentation to aid in colour and tannin extraction?

A. Laccase
B. Pectolytic Enzymes
C. Bentonite
D. Scorbic Acid

Answer 9

B. Pectolytic Enzymes

Question 10

Why do winemakers protect their fruit from exposure to excessive oxygen before fermentation?

1. Prevent browning of juice
2. Stop loss of aromatics
3. Prevent potential microbial spoilage
4. Stop formation of hydrogen sulphide.

A. All of the above
B. 1,2, & 3
C. 1,3 & 4
D. 2, 3 & 4

Answer 10

B. 1,2, & 3