lesson 4

Question 1

what is the main agent of turning grape juice into wine?

Answer 1

saccharonmyces cerevisiae

Question 2

what is the part of the grape with tannins?

Answer 2

seeds and skin

Question 3

what does fermentation convert sugar into?

Answer 3

alcohol, CO2 and heat

Question 4

vitis vinifera was first intentional turned into wine?

Answer 4

8500 - 5000 BC

Question 5

what text has a quote about wine, oil and bread?

Answer 5

Psalm 104

Question 6

as berries ripen?

Answer 6

sugars increase and acidity decreases

Question 7

red wine making fermentation

Answer 7

with solids (maceration)

Question 8

Maceration

Answer 8

is a process of soaking crushed grapes, seeds, and stems in a wine must to extract color and aroma compounds as well as tannins

Question 9

what does fermentation with solids allow for

Answer 9

color from skins to dissolve into must

Question 10

what temperature should fermentation be completed at for red wine making

Answer 10

at a higher temp (20 - 32 C) for a shorter time

Question 11

when can maceration be interrupted for red wine making

Answer 11

at any time during/end of fermentation )(~2 wks)

Question 12

the longer time maceration =

Answer 12

more intense flavor/tannins/color

Question 13

what is done after interruption of maceration for redwine

Answer 13

press to separate wine from solids

Question 14

what happens if the process for red winemaking is completed with white grapes?

Answer 14

orange wine

Question 15

full red winemaking process

Answer 15

whole grape fermentation

crush dark-skinned grapes only

ferment whole grapes: seeds, skins, pulp, and juice

press to separate wine from grape solids

red wines taste stronger and more like grape peels

extracting color from grape skins requires hotter, faster and more turbulent fermentations

Question 16

full white winemaking process

Answer 16

fermentation of juice only

crush grapes of any color

press to separate clear juice from grape solids

ferment grape juice only

white wine taste milder and more like grape juice

preserving fresh taste of grape juice require cooler, slower and more tranquil fermentations

Question 17

for white winemaking waht do you do before fermentation

Answer 17

crush grapes and separate the solids from the juices via pressing

Question 18

what is temperature for fermentation for white wine-making

Answer 18

usually at lower temps (12 - 22 C) for a longer time in refrigerated stainless steel tanks

Question 19

exposure to oxygen ________

Answer 19

is kept to a minimum

Question 20

must

Answer 20

express4ed juice of fruit/grapes before/during fermentation

Question 21

pomance

Answer 21

dry/pulpy residure of material from which a juice has been pressed/extracted

Question 22

when red-winemaking skin _______, seeds _______ so

Answer 22

top, bottom, so the skin forms a cap at top but to get benefits it needs to be in contact with must

Question 23

cap management techniques - red winemaking techniques

Answer 23

punching down and pumping over

Question 24

punching down

Answer 24

breaking the cap and pushing it into the liquids, often done by hand

Question 25

pumping over

Answer 25

some juice is taken from bottom and sprayed over cap

Question 26

who are the top wine producers

Answer 26

spain, france, italy

Question 27

absolute highest wine consumption

Answer 27

US, France, Italy

Question 28

highest wine consumption per capita

Answer 28

Portugal, France, Italy

Question 29

steps of wine tasting

Answer 29

sight, smell, taste, reflect

Question 30

acidity wine tasting

Answer 30

present in all wines, mouth waters, makes wine refreshing and vibrant

put in mouth and move tongue up and down; if on sides of the tongue = acidity

Question 31

tannins wine tasting

Answer 31

produce astringency and bitterness: soft/round/ripe or harsh/grippy

Question 32

sweetness wine tasting

Answer 32

the amount of sugar in wine - residual sugar, the vast majority of wines are dry

Question 33

fruit wine tasting

Answer 33

sometimes the intensity of fruit aromas can give impression of sugar when none - this is fruit

Question 34

body wine tasting

Answer 34

sensation of richness and weight; due to a combo of alc, tannins, sugar and flavor combos

Question 35

balance of wine tasting

Answer 35

hard with soft

Question 36

hard components

Answer 36

acidity and tannins (should also be balanced here)

Question 37

soft

Answer 37

alcohol, sugar, ‘fruit’