Element 3 Maturing, Fining, Filtering & Bottling

Question 1

What concentration of Bentonite from the fining trial in the diagram (to be added) would you use to fine your tank with?
A. 10mg/l
B. 15mg/l
C. 20mg/l
D. 25mg/l

Answer 1

C. 20mg/l

Question 2

Why is it important to bottle in a sterile environment for wines with residual sugar?
A. To prevent hydrogen sulphide from building up.
B. To prevent secondary fermentation in bottle
C. to stabilise sugars.
D. To remove excess protein from the wine

Answer 2

B. To prevent secondary fermentation in bottle

Question 3

You are fining to remove astringency in red wine, what would be your fining substance of choice?
A.Casein
B. Isinglass
C. PVPP
D. Egg Albumen

Answer 3

D. Egg Albumen

Question 4

What is most commonly used to fine for unstable proteins?
A. Casein
B. Bentonite
C. Issinglass
D. Albumen

Answer 4

B. Bentonite

Question 5

What are the benefits of micro-oxygenation?

1. Better structured wine
2. Reduction in herbaceous tannins
3. Better oak integration
4. Reduction in off aromas

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

Answer 5

A. 1,2 & 3

Question 6

What wine style is deliberately oxidised?
A. Oak aged Chardonnay
B. Sauternes
C. Rutherglen Muscat
D. German Riesling

Answer 6

C. Rutherglen Muscat

Question 7

What is the one way to avoid oxidation and microbial contamination post fermentation?
A. Addition of suss reserve
B. Filling tanks to the brim to reduce ullage
C. Adding Di-ammonium phosphate
D. Sparging with a small amount of oxygen.

Answer 7

B. Filling tanks to the brim to reduce ullage

Question 8

Quercus Alba is the latin name for:
A. Malolactic bacteria
B. Cork oak
C. Fermentation yeasts
D. American oak

Answer 8

D. American oak

Question 9

Why is egg albumen a good choice for fining red wine?
A. It is gentle and does not strip colour and flavour
B. It removes unstable anthocyanins
C. It enhances juicy fresh fruit characters
D. it polymerises polyphenols

Answer 9

A. It is gentle and does not strip colour and flavour

Question 10

Which of the following statements is TRUE in regards to bottling:
A. Once bottled the wine is always sterile
B. After bottling the wine does not change in organoleptic quality
C. Tunnel pasteurisation results in sterile wine due to heating once bottled.
D. All wine must be filtered to 0.45 mcron before bottling

Answer 10

C. Tunnel pasteurisation results in sterile wine due to heating once bottled.