Factors affecting style & quality

Question 1

A warm climate will result in higher levels of acid in grapes at vintage

True/ False

Answer 1

False

Question 2

State 2 factors that will influence the decision to pick grapes

Answer 2

1. Ripeness
2. Weather

Question 3

In red wine production grapes are, crushed, pressed and filtered as soon as they come in the winery

True/ False

Answer 3

False

Process:
1. Crushing
2. Alcoholic fermentation
3. Draining
4. Pressing
5. Storage or maturation
6. Packaging

Question 4

In white wine production grapes are fermented at cool temperatures to retain their delicate aroma

True/ False

Answer 4

True

1. Crushing
2. Pressing
3. Alcoholic fermentation
4. Storage or maturing
5. Packaging

Question 5

Explain the process of lees stirring in the production of Chardonnay

Answer 5

Is the process of stirring dead yeast cells (lees) during fermentation, increasing the contact with the wine creating more unique flavors.

lees add creamy, round texture, richer body and bread-like flavors to the wine.

Question 6

Explain the effect Malolactic Fermentation will have on wine

Answer 6

Reduces the wines perceptible acidity by converting tarter malic acid into softer lactic acid, creating aromas of cream or butter.

Question 7

Fining is a clarification process. Name 2 particles that are removed

Answer 7

1. Tannins
2. Phenolics / polysaccharides

Question 8

Name 2 most commonly used chemicals added during fermentation to prevent oxidation

Answer 8

1. Sulfur Dioxide
2. L-Ascorbic acid (Vitamin C)

Question 9

The process of cold stabilization removes tartrate crystals from wine. Explain how it is done

Answer 9

Temperature of wine is lowered to about -4 C to 0 C for 1-2 weeks.

Question 10

What is the principal method for producing rose wine?

Answer 10

Short maceration (red skins in contact with juice for a few hours)

Others: Blending

Question 11

In wine terms explain primary aromas

Answer 11

Aromas that come from the grape themselves and during fermentation.

Question 12

In wine terms explain secondary aromas

Answer 12

Aromas made after fermentation. From malo or contact from oak.

Bonus: Tertiary flavors come from the aging process

Question 13

The 4 basic wine components are

Answer 13

1. Acid
2. Sugar
3. Water
4. Alcohol