Fermentation and Still Wine Production

Question 1

The winemaking process is began ____ after the harvest

Answer 1

asap

Question 2

pre-fermentation portion of winemaking is referred to as the ____

Answer 2

crush

Question 3

define must

Answer 3

grape juice destined for fermentation

Question 4

define pomace

Answer 4

cake of dry, compressed skins and pips that remains after the final press

Question 5

When does “Juice Settling” occur?

Answer 5

post-pressing

Question 6

What is sulfur toxic to?

Answer 6

yeasts fungi and bacteria

Question 7

How long does fermenation take?

Answer 7

several days to several weeks

Question 8

yeast may not be able to survive if the alcohol content reaches over__%

Answer 8

14

Question 9

wine is removed from the lees through a clarification method called _____

Answer 9

racking

Question 10

what does lees aging impart on the wine

Answer 10

yeasty aroma, creamy texture, increased complexity

Question 11

Name another term for lees stirring

Answer 11

batonnage

Question 12

What is racking?

Answer 12

A basic clarification procedure. Allow the yeast cells and other solids to settle to the bottom, then drain the wine into a fresh container. may be done several times

Question 13

Why do winemakers often opt for further clarification methods beyond racking?

Answer 13

Racking is not 100% effective in clarifying a wine

Question 14

What is the role of a centrifuge in a winery?

Answer 14

some wineries will use a centrifuge to seperate the wine from heavier solids. lab tech

Question 15

Aging wine in oak barrels allows for slow ____

Answer 15

oxidation

Question 16

Name of process used to eliminate tartrate crystals

Answer 16

cold stabilization

Question 17

process of cold stabilization

Answer 17

wine is chilled to ~25F for 1-3 weeks, then racked

Question 18

t/f: white grapes sometimes skip the crushing and de-stemming step and go straight to the press

Answer 18

true

Question 19

Winemakers may choose to adjust the acidity and/or sugar levels of the must. with red wines, WM may also adjust the _____ levels

Answer 19

tannin

Question 20

differences between wine made with long maceration period vs short maceration period

Answer 20

long maceration - “extracted wines, deeper color, more tannins, lots of flavor, more need of bottle aging
shorter - softer, more accessible wine reader for consumption on release

Question 21

what is a cold soak?

Answer 21

Winemaker wants to start macerating before fermentation. Must is chilled sub 55F to postpone fermentation. grape solids macerate in cold grape juice

Question 22

Why does contact between the skins and the must require maintenance?

Answer 22

to extract the right amount of phenolics from the skins

Question 23

define “pigeage” “pee-jhahj”

Answer 23

punch down (cap management)

Question 24

what is remontage?

Answer 24

pumping juice from the bottom of the tank and spraying it over the top (cap management)

Question 25

name the 4 most common cap management techniques

Answer 25

punch down (pigeage)
pump over (remontage)
rack & return (delestage)
rotofermentation

Question 26

t/f: red wine is often fermented at a higher temp than white wine

Answer 26

true

Question 27

warmer fermentation temps allow for increased extraction of ____

Answer 27

phenolics

Question 28

Is filtering and fining more common with red or white wines?

Answer 28

white wines

Question 29

what is polymerization?

Answer 29

tannin molecules combing with eachother

Question 30

polymerized tannins feel ___ & ___

Answer 30

softer and richer

Question 31

Oak aging aids the process of ______, to make tannins feel softer and richer

Answer 31

polymerization

Question 32

the saignee method produces two types of wines:

Answer 32

a rose and a concentrated red

Question 33

what is saignee

Answer 33

method of rose production: certain amount of juice is bled off after 2-20 hours in vat

Question 34

german term for rose

Answer 34

weissherbst

Question 35

Rose wine that is slightly sweet is often called ____

Answer 35

blush

Question 36

what is the direct press method?

Answer 36

grapes are crushed immediately after harvest, juice is then press either immediately or after a very short maceration period

Question 37

in france, rose made with direct press method is often referred to as ____

Answer 37

vin gris

Question 38

noble rot adds ___ & ___ aromas

Answer 38

honeysuckle & apricot