In The Winery

Question 1

What products are required for alcoholic fermentation?

Answer 1

Sugar and yeast

Question 2

What are the products of alcoholic fermentation?

Answer 2

Alcohol and Carbon Dioxide (CO2)

Question 3

What is crushing?

Answer 3

Crushing involves splitting grapes skins to release some of the grape juice

Question 4

What is pressing?

Answer 4

Crushed grapes are squeezed in a machine called a press in order to extract as much liquid as possible. This can happen before or after fermentation

Question 5

What order do the steps of production occur for red winemaking?

Answer 5

Crushing
Alcoholic Fermentation
Draining
Pressing
Storage & Maturation
Bottling & Packaging

Question 6

In what order do the steps of production occur for White winemaking?

Answer 6

Crushing
Pressing
Alcoholic Fermentation
Storage and Maturation
Bottling & Packaging

Question 7

In what order do the steps of production occur for rose winemaking?

Answer 7

Crushing
Alcoholic fermentation during which time the wine is drained off the skins after a short maceration
Pressing
Storage and Maturation
Bottling & Packaging

Question 8

What is punching down?

Answer 8

In the punch down technique a plunger is used to push the cap down into fermenting grape juice, facilitating the extraction of color and tannins

Question 9

What is pumping over?

Answer 9

Pumping over involves liquid from the bottom of the fermentation vessel being pumped up through a hose and sprayed over the cap, facilitating the extraction of color and tannin

Question 10

Tokaji Aszu is an example of a sweet wine made from which method?

Answer 10

Concentrated sugars thru extra ripening or botrytis infection

Question 11

White Zinfandel is an example of a sweet wine made from which method?

Answer 11

Removing the yeast thru filtering

Question 12

Port is an example of sweet wine made from which method?

Answer 12

Killing the yeast by adding additional alcohol

Question 13

When might a winemaker adjust the sugar levels in wine?

Answer 13

In cool climates or cool vintages when sugar levels can be too low it is possible to increase the level of sugars in the grape juice to make a wine with a higher level of alcohol

Question 14

When might a winemaker adjust the acid levels in wine?

Answer 14

In warm climates the acid levels can be low during ripening and the wine would be unbalanced.
In cool climates the level of acid can be too high so the winemaker can neutralize the acid during fermentation

Question 15

What temperatures are red wines usually fermented at?

Answer 15

68-90F (20-32C)

Question 16

What temperatures are white wines usually fermented at?

Answer 16

54-72F (12-22C)

Question 17

What are the effects of stainless steel or other inert vessels on wine?

Answer 17

Stainless steel can be used for fermenting and storage.
Inert vessels do not add flavor to wine
They can be made airtight to prevent oxygen from interacting with wine and causing flavors to change

Question 18

What are the effects of oak on wine?

Answer 18

Oak vessels can be used for both fermenting and storage
Oak can add flavors directly to wine and allow flavors to evolve as a result of the interaction of the wine with oxygen during maturation

Question 19

What flavors can oak fermentation and maturation add to wine?

Answer 19

Vanilla, coconut, charred wood, baking spices

Question 20

What flavors does interaction with oxygen during oak maturation impart to wine?

Answer 20

This interaction with oxygen can cause flavors such as caramel, dried fruit, hazelnut, almond, walnut to develop.
oxygen helps soften tannins in wine

Question 21

What is malolactic conversion?

Answer 21

ML takes place AFTER alcoholic fermentation has finished.
Not carried out by yeast but by bacteria - the activity of the bacteria lowers the acidity in the wine and can give buttery flavors

Question 22

What are lees?

Answer 22

After alcoholic fermentation the yeast die and fall to the bottom of the fermentation vessel forming a layer of dead cells called lees.
if the winemaker chooses to keep the wine in contact with the lees they can be stirred up thru the wine during maturation

Question 23

Why might a winemaker blend wine from different vintages?

Answer 23

To achieve consistency to maintain a brands style or to add complexity to a blend

Question 24

What changes can occur in red wine during bottle aging?

Answer 24

The color in red wine will change from ruby to garnet to tawny.
The tannins can also become softer and smoother
Tertiary flavors such as fig, prune, meat, wet leaves can develop

Question 25

What changes can occur in white wine during bottle aging?

Answer 25

The color of a white wine will change over time from lemon to gold to amber.
The intensity of the color will become deeper
Tertiary flavors can develop such as dried apricot, honey, nut and spice