NEW! Wine production

Question 1

From which 2 parts of a grape is flavour to be found?

Answer 1

Skins

Pulp

Question 2

Black grape with low tannin and low acidity x1. (clue: likes warm climate and so has low acidity)

Answer 2

Grenache/Garnacha

Question 3

Where in a grape is sugar to be found?

Answer 3

The pulp

Question 4

Most vineyards are located between what latitudes?

Answer 4

30° and 50° Not too cold and not too hot. In both hemispheres.

Question 5

What 2 weather hazards can destroy a vine’s grapes, or potential for grapes (buds)?

Answer 5

Hail

Frost

Question 6

Cloud, fog and mist have what effect on ripeness levels?

Answer 6

Slows down ripening as less sunlight for photosynthesis.

Question 7

Which word is used to represent the time when grapes change colour during ripening?

Answer 7

Veraison

Question 8

Which grape ripens successfully in warm climates only?

Answer 8

Grenache

Question 9

What is contained within grape skins that have an influence on wine style?

Answer 9

Tannins

Colour

Flavour

Question 10

What might be used to provide water in dry wine regions?

Answer 10

Irrigation

Question 11

Which 2 white grapes grows well in cool, moderate and warm climates?

Answer 11

Chardonnay

Chenin Blanc

Question 12

What happens to acidity levels as grapes ripen?

Answer 12

The acidity drops (becomes riper tasting as the acidity drops and sugar levels increase).

Question 13

What word describes the creation of sugars from carbon dioxide (CO2) and water using light energy?

Answer 13

Photosynthesis

Question 14

Where in a grape is acidity to be found?

Answer 14

The pulp

Question 15

Colour of aged red wine (before tawny)?

Answer 15

Garnet

Question 16

Is the quality of wine defined by the method of harvesting?

Answer 16

No. High quality wine can be made from both hand harvested and machine harvested grapes.

For the machine harvested grapes the quality grapes can be selected at the winery.

Question 17

Colour of aged white wine?

Answer 17

Gold to Amber

Question 18

When is hand harvesting essential?

Answer 18

On steep slopes.

When whole bunches of grapes are required.

When selection of noble rotted grapes is required.

Question 19

As some white wines mature in the bottle they can result in what tertiary flavours? x3

Answer 19

Dried apricot, honey, nuts (and spice) (Petrol for Riesling)

Question 20

Red wines are fermented at what temperature?

Answer 20

20°C to 32°C (68°F-90°F)

Question 21

Which red grape is most suited to cool to moderate climates?

Answer 21

Pinot Noir

Question 22

The use of lees (leaving wine to rest on the dead yeast cells - the lees) can create what flavours? x2

Answer 22

Bread and biscuit

Question 23

What are the stages for white wine making…

Answer 23

Crushing - pressing - fermentation

Question 24

A white grapes that typically makes wine with high alcohol. x2

Answer 24

Viognier

Gewurztraminer

Question 25

Rosé wines are fermented at what temperature?

Answer 25

12°C to 22°C (54°F-72°F)

Question 26

If oxygen interacts with a red or white wine what effect does it have on flavour?

Answer 26

causes flavours such as caramel, dried fruit and and nuts.

Question 27

What is required to create alcohol?

Answer 27

Yeast and sugar

Question 28

White wines are fermented at what temperature?

Answer 28

12°C to 22°C (54°F-72°F)

Question 29

What can be used instead of oak barrels for creating oak flavour character?

Answer 29

Oak chips Oak staves

Question 30

How can the use of lees (leaving wine to est on the dead yeast cells - the lees) affect the body of a white wine?

Answer 30

Adds texture/body

Question 31

Which type of oak barrel will have the most effect on a wine? New or old?

Answer 31

New - more flavour in the oak.

Question 32

What effect does a malolactic conversion have on a wine?

Answer 32

lowers the acidity Creates buttery flavour

Question 33

What can preserve a wine, allowing it to develop during maturation?

Answer 33

High acidity High tannins Lots of flavour

Question 34

If oxygen interacts with a red wine what effect does it have on the tannins?

Answer 34

smooths them out/soften them

Question 35

What else is created in an alcoholic fermentation? x3

Answer 35

CO2 Warmth Flavours

Question 36

What flavours are associated with oak fermented/aged wine?

Answer 36

Vanilla, toast, coconut (also charred wood and spice)

Question 37

Which type of oak barrel will have the most effect on a wine? Large or small?

Answer 37

Small (greater surface area in contact with wine)

Question 38

What are the stages for red wine making...

Answer 38

Crush - ferment - drain - press

Question 39

Identify 2 methods for helping extract colour, flavour and tannin from the cap/black grape skins

Answer 39

Punching down Pumping over

Question 40

What level of acidity is associated with most sweet white wine?

Answer 40

High This is partly because acidity is concentrated along with sweetness in the grapes, but also because it's needed to balance the sweetness for a refreshing but sweet style.

Question 41

Vouvray - grape? (Very Versatile Vouvray)

Answer 41

Chenin Blanc

Question 42

Which method for producing sweet wines results in pure varietal character?

Answer 42

Frozen grapes. ie, no noble rot flavour, or dried-fruit flavour.

Question 43

A white grape sometimes used for blending with Chardonnay?

Answer 43

Semillon

Question 44

These white grapes can all make dry, medium, and sweet wines. x6

Answer 44

Chenin Blanc, Furmint Gewurztraminer, Pinot Gris/Grigio, Riesling, Semillon

Question 45

Three white grapes often fermented or aged in oak?

Answer 45

Semillon Chardonnay Chenin Blanc

Question 46

Identify 3 methods for concentrating sugars for the creation of sweet wine.

Answer 46

Extra ripening (eg, Late Harvest wine/ see Vendange Tardives in Alsace, and Spatlese of Germany). Botrytis/noble rot. Frozen grapes

Question 47

Three wine making techniques used for creating complexity in Chardonnay, Chenin Blanc, Semillon?

Answer 47

Oh, My Lord! Oak fermentation or maturation. Malolactic conversion Lees

Question 48

Which white grape is typically allowed to undertake a malolactic conversion?

Answer 48

Chardonnay