Fws-winemaking

Question 1

Name the 7 steps in Semi-Carbonic Maceration

Answer 1

a) hand-picked whole clusters put into the tank, b) free run is racked off, grapes are pressed, c) blend free-run and pressed wineds, d) traditional alcoholic fermentation, e) malo-lactic fermentation, f) wines racked off and aged, g) sulfur added, clarified, temperature stablized

Question 2

free run wine undergoes what kind of fermentation?

Answer 2

traditional yeast fermentation

Question 3

press wine undergoes what kind of fermentation?

Answer 3

enzymatic, anaerobic, intra-berry fermentation

Question 4

Areas that practice carbonic maceration.

Answer 4

Beaujolais (Gamay), Roussillon and Languedoc (Carignan), Gaillac (Gamay)

Question 5

What is pigeage?

Answer 5

punching down the cap of grapeskins that naturally floats on tope of fermenting red (??? only) wine

Question 6

What is remontage?

Answer 6

pump-over

Question 7

What is delestage

Answer 7

rack and return (maximizes level of extraction)

Question 8

Describe the 7 most common non-standard bottle sizes.

Answer 8

Magnum (2), Jeroboam (4), Rehoboam (6), Methuselah (8), Salmanazar (aka Mordechai, 12), Balthazar (16), Nebuchadnezzar (20).
[mneumonic: Must John Really Make Such Bad Noodles?]

Question 9

What is paserillage?

Answer 9

making of sweet wine by letting grapes partially raisin on the vine or The exposure of cut bunches of grapes to the sun in order to increase the concentration of sugar prior to winemaking

Question 10

Which portion of the pressed wine is the least astringent?

Answer 10

the early portion

Question 11

If grapes are not destemmed prior to the crush, what kind of growing season is optimal?

Answer 11

Long, so the stems ripen

Question 12

What are the aromas of enzymatic fermentation during semi-carbonic maceration?

Answer 12

bananas, candy, pears, raspberry and cranberry

Question 13

During carbonic maceration, when does yeast-driven fermentation occur?

Answer 13

There are two times for yeast fermentation. The free-run juice utilizes wild yeasts early in the process. A second yeast fermentation occurs after the free-run and press wines are blended.

Question 14

During carbonic maceration, when does malo-lactic fermentation occur?

Answer 14

after the second yeast fermentation, before the wines are racked off of their lees into casks or tanks

Question 15

What is the gist of carbonic maceration?

Answer 15

whole grapes are fermented in a carbon dioxide rich environment prior to crushing [Wiki]

Question 16

What color grapes are amenable to carbonic maceration?

Answer 16

almost always red [Wiki]

Question 17

Name two grapes where malolactic conversion is not desired.

Answer 17

Riesling and Gewürztraminer (fruity and floral white grape varieties) [Wiki]

Question 18

What property of alcohol allows remontage and delestage to increase extraction?

Answer 18

Alcohol is a solvent.

Question 19

What is mutage?

Answer 19

arresting a fermenting must through the addition of grape spirit

Question 20

How many bottles on wine are made each year in France?

Answer 20

7.5 billion bottles in 2005

Question 21

What percent of French wine is designated from an AOC?

Answer 21

53% (2005, can be lower in more difficult years)

Question 22

How can one block malo-lactic fermentation?

Answer 22

adding SO2 or sterile filtration

Question 23

What is one effect of blocking malo-lactic fermentation?

Answer 23

preserve acidity

Question 24

What is role of malo-lactic fermentation in the making of Rhone Valley roses?

Answer 24

usually avoided

Question 25

What is role of malo-lactic fermentation in the making of Rhone Valley reds?

Answer 25

often used