Extra - Wine production

Question 1

Where can you find falvour in a grape?

Answer 1

Skins

Pulp

Question 2

Where is sugar found in a grape?

Answer 2

The pulp

Question 3

Most vineyards are located between what latitudes?

Answer 3

30° and 50° Not too cold and not too hot.

In both hemispheres.

Question 4

What 2 weather hazards can destroy a vine’s grapes, or potential for grapes (buds)?

Answer 4

Hail

Frost

Question 5

Cloud, fog and mist have what effect on ripeness levels?

Answer 5

Reduces and slows ripeness

Less sunlight for photosynthesis.

Question 6

Which word is used for the time when grapes change colour during ripening?

Answer 6

Veraison

Question 7

What is found in grape skins?

Answer 7

Tannins

Colour

Flavour

Question 8

How can growers provide water in dry wine regions?

Answer 8

Irrigation

Question 9

What happens to sugar levels as grapes ripen?

Answer 9

Sugar levels increase

Question 10

What happens to acidity levels as grapes ripen?

Answer 10

Acidity levels drop

Question 11

What word describes the creation of sugars from carbon dioxide (CO2) and water using light energy?

Answer 11

Photosynthesis

Question 12

Where in a grape is acidity to be found?

Answer 12

The pulp

Question 13

Colour of aged red wine (before tawny)?

Answer 13

Garnet

Question 14

Is the quality of wine defined by the method of harvesting?

Answer 14

No. High quality wine can be made from both hand harvested and machine harvested grapes.

For the machine harvested grapes the quality grapes can be selected at the winery.

Question 15

Colour of aged white wine?

Answer 15

Gold to Amber

Question 16

When is hand harvesting essential?

Answer 16

On steep slopes.

When whole bunches of grapes are required.

When selection of noble rotted grapes is required.

Question 17

As some white wines mature in the bottle they can result in what tertiary flavours? x3

Answer 17

Dried apricot, honey, nuts (and spice) (Petrol for Riesling)

Question 18

Red wines are fermented at what temperature?

Answer 18

20°C to 32°C (68°F-90°F)

Question 19

The use of lees (leaving wine to rest on the dead yeast cells - the lees) can create what flavours? x2

Answer 19

Bread and biscuit

Question 20

What are the stages for white wine making…

Answer 20

Crushing - pressing - fermentation

Question 21

Rosé wines are fermented at what temperature?

Answer 21

12°C to 22°C (54°F-72°F)

Question 22

If oxygen interacts with a red or white wine what effect does it have on flavour?

Answer 22

causes flavours such as caramel, dried fruit and and nuts.

Question 23

What is required to create alcohol?

Answer 23

Yeast and sugar

Question 24

White wines are fermented at what temperature?

Answer 24

12°C to 22°C (54°F-72°F)

Question 25

What can be used instead of oak barrels for creating oak flavour character?

Answer 25

Oak chips Oak staves

Question 26

How can the use of lees (leaving wine to est on the dead yeast cells - the lees) affect the body of a white wine?

Answer 26

Adds texture/body

Question 27

Which type of oak barrel will have the most effect on a wine? New or old?

Answer 27

New - more flavour in the oak.

Question 28

What effect does a malolactic conversion have on a wine?

Answer 28

lowers the acidity Creates buttery flavour

Question 29

What can preserve a wine, allowing it to develop during maturation?

Answer 29

High acidity High tannins Lots of flavour

Question 30

If oxygen interacts with a red wine what effect does it have on the tannins?

Answer 30

smooths them out/soften them

Question 31

What else is created in an alcoholic fermentation? x3

Answer 31

CO2 Warmth Flavours

Question 32

What flavours are associated with oak fermented/aged wine?

Answer 32

Vanilla, toast, coconut (also charred wood and spice)

Question 33

Which type of oak barrel will have the most effect on a wine? Large or small?

Answer 33

Small (greater surface area in contact with wine)

Question 34

What are the stages for red wine making...

Answer 34

Crush - ferment - drain - press

Question 35

Identify 2 methods for helping extract colour, flavour and tannin from the cap/black grape skins

Answer 35

Punching down Pumping over

Question 36

What level of acidity is associated with most sweet white wine?

Answer 36

High This is partly because acidity is concentrated along with sweetness in the grapes, but also because it's needed to balance the sweetness for a refreshing but sweet style.

Question 37

Which method for producing sweet wines results in pure varietal character?

Answer 37

Frozen grapes. ie, no noble rot flavour, or dried-fruit flavour.

Question 38

Identify 3 methods for concentrating sugars for the creation of sweet wine.

Answer 38

Extra ripening (eg, Late Harvest wine/ see Vendange Tardives in Alsace, and Spatlese of Germany). Botrytis/noble rot. Frozen grapes

Question 39

Three wine making techniques used for creating complexity in Chardonnay, Chenin Blanc, Semillon?

Answer 39

Oh, My Lord! Oak fermentation or maturation. Malolactic conversion Lees

Question 40

Which white grape is typically allowed to undertake a malolactic conversion?

Answer 40

Chardonnay