LO 2

Question 1

Alcoholic fermentation process

Answer 1

Yeast converts sugar into alcohol and CO2.

Question 2

When does alcohol fermentation stop

Answer 2

When yeast has consumed all the sugar

Question 3

Red winemaking process/ order

Answer 3

Crushing
Alc fermentation
Draining
Pressing
Storage/ maturation
Packaging

Question 4

What are the ways to extract color and tannin

Answer 4

Punch down
Pump over

Question 5

Punch down method

Answer 5

Using a plunger to punch down the cap

Question 6

Pumping over

Answer 6

Liquid from the bottom of fermentation pumped through a hose and sprayed over cap

Question 7

Two ways to make rose wine

Answer 7

Short maceration
Blending

Question 8

What is short mascerstion

Answer 8

Alcoholic fermentation starts the same as red wine, however fermented wine is drained from skins after a few hours. Then fermentation is continued at white winemaking temps

Question 9

What is rosè blending

Answer 9

Blending red with white wine. Not permitted in many parts of europe

Question 10

White winemaking process

Answer 10

Crushing
Pressing
Grape skins removed
Alc fermentation
Storage/ maturation
Packaging

Question 11

Methods to make sweet wine

Answer 11

• use grapes with concentrated sugars (extra ripe, botrytis, frozen).
• removing yeast: using filters
• killing yeast: adding alcohol
• adding sweetness: adding sugar from grapes

Question 12

What are two adjustments wine makers can make in order to influence the style of wine

Answer 12

Adding sugar: adding more sugar results in higher alcohol. Typically done in cooler climates where sugar levels are too low.

Adding acid: can add or neutralize acid. Typically done in warmer climates where a dude can be too low. Cooler climates acid can be too high.

Question 13

Red wine fermentation temps

Answer 13

High temp
68-90 degrees

Question 14

Rosè wine fermentation temps

Answer 14

If being made with short maceration, will be similar to white wine temps

Question 15

White wine fermentation temps

Answer 15

54-72 degrees

Question 16

What is toasting

Answer 16

The amount of length and time the inside of an oak barrel is chared

Question 17

Which barrel gives wine more flavor: new or old?

Answer 17

New

Question 18

What does oxygen interaction in oak barrels do?

Answer 18

-Add flavor such as caramel, dried fruit, and nut (almond, hazelnut and walnut).
- softens tannins

Question 19

Malolactic conversion uses yeast? True or false

Answer 19

False: it is carried out by bacteria after fermentation is finished

Question 20

What does malolactic conversion do to acid of wine?

Answer 20

Lowers acid, gives buttery flavor

Question 21

What is lees:

Answer 21

Dead yeast cells at bottom of fermentation vessel. If kept in contact, can be stirred up with wine during maturation and make biscuit and break flavor

Question 22

Wine aging in bottle

Answer 22

Color: lemon to amber
Tertiary flavors: dried apricot, honey, nut, spice

Question 23

Red wine maturation in bottle:

Answer 23

Color: ruby to brown, paler in intensity
Tannin: softer smoother
Tertiary: fig, prune, meat, wet leaves.
Deposit can form, needs to be decanted

Question 24

Why would blend wines

Answer 24

1) keep it consistent from year to year
2) complexity
3) style : maintaining