P2

Question 1

ACID

Answer 1

An integral component of wine structure and balance that lends a tart, fresh, taste. Acid contributes to wine color, stability, and longevity. The principal acids in wine are tartaric and malic.

Question 2

ACID ADJUSTMENT/ACID CONTROL

Answer 2

A modification in wine acidity either upwards or downwards. Acid adjustment is subject to regulatory limits in many regions. Acidification is usually accomplished via tartaric acid addition. Deacidification is accomplished biologically (MLF) or less frequently chemically (calcium carbonate) or mechanically (reverse osmosis, electrodialysis.)

Question 3

ACIDIFICATION

Answer 3

An increase in wine acidity enacted to improve balance and stability. Acid adjustment is subject to regulatory limits in many regions. Acidification is usually accomplished via tartaric acid addition.

Question 4

ACIDITY

Answer 4

An integral component of wine structure and balance that contributes a tart, fresh taste. Acidity impacts wine color, stability, and longevity. The principal wine acids are tartaric and malic.

Question 5

AGEING POTENTIAL

Answer 5

The period of time the wine will evolve favorably or hold it’s integrity after packaging. Ageing potential (AP) is a mark of quality and is one of the features that distinguishes fine wine from almost all other beverages. The exact AP for any wine is subjective, but is based on its concentration of fruit, balance of structural elements, and complexity.

Question 6

ALCOHOL

Answer 6

Alcohols are hydroxyl compounds. In wine, the main alcohol is ethanol which is formed during fermentation of grape sugars. It is responsible for wine’s intoxicating effect but also a key component of balance and structure. Alcohol provides sweetness, body, warmth, and if excessive, bitterness. Ethanol is a powerful solvent also carries aromas, flavors, and phenolic components.

Question 7

ALCOHOLIC FERMENTATION

Answer 7

“The conversion of sugar into ethanol (also known as ethyl alcohol) and carbon dioxide carried out by yeast in the absence of oxygen (‘anaerobically’). This
conversion also produces heat, which has to be managed.”

Question 8

AMBIENT YEAST

Answer 8

aka native, wild, natural…collective term for non-Saccharomyces yeast genera indigenous to vineyards or wineries capable of initiating fermentations but not viable at alcohol levels >5%, both prized for their ability to add complexity of aroma, flavor and texture and feared for their less predictable performance and characteristics such as volatile acid production

Question 9

ANTHOCYANINS

Answer 9

a complex group of phenolic compounds found in grape skins responsible for the color in red and rose wines as a precursor to pigmented tannins. Anthocyanins, unless bound, are unstable and are capable of changing form based on pH (lighterin concentration and more blue in higher pH) and are bleached by SO2. Anthocyanin concentrations increase as the berry ripens and are intensified by direct sunlight onto berry skins. An important aspect in fermentation is the transfer of anthocyanins to the wine medium and the formation of more stable pigmented tannins.

Question 10

AUTOLYSIS

Answer 10

dead yeast cell decomposition that releases protein compounds and complex sugars which contribute to wine texture, flavor, and weight.

Question 11

BALANCE

Answer 11

the harmony between a wine’s fruit aroma and flavor intensity with its structural elements such as acid, alcohol, sweetness, and texture.

Question 12

BIODYNAMIC WMKG

Answer 12

An extreme form of organic viticulture based on the philosophies of Rudolf Steiner. Certified biodynamic wine must be made from certified biodynamically grown grapes. In the winery, certain processes are required or encouraged by the certifying body. Demeter International is the main certifying association. Although it sets certain global standards, Demeter certifiers in each country determine the specification for that country. Thus, for example, for Demeter-certified biodynamic wine in the UK, natural yeasts are encouraged, but organic or, if unavailable, commercial yeasts can be used.

Question 13

BLENDING

Answer 13

Literally mixing together and encompasses grape varieties, ripeness levels, vineyard sites, fermentation or maturation vessels, or vintages

Question 14

BRETTANOMYCES BRUXELLENSIS

Answer 14

Brettanomyces bruxellensis (brett) is a spoilage yeast in wine commonly used in the beer industry. In small amounts it can be considered a complexity element in certain wine styles, but is a fault at higher concentration levels. It is most often associated with wines that have undergone barrel maturation, both red and white, but is most often associated with red wines. Brett needs oxygen and residual sugar to maximize growth and once established in a cellar is difficult to manage. Brett produces three main aroma/flavor compounds 4 EP (ethyl phenol–band aid, sweaty saddle), 4 EG (ethyl guaiacol–smoke spice), and 4 EC (ethyl catechol–horse, barnyard) While strain adaptation has been noted in research it can be controlled by molecular SO2 levels of at least 0.625 mg/l, creating a management challenge for high pH wines. A further risk is the unprotected period wine may have between primary fermentation and MLF. Cellar practices to limit brett risk include; 1) excellent cellar hygiene; 2) SO2 maintenance, 3) cooler cellar temperature; 4) acid adjustment to increase SO2 molecular levels; 5) treating oak barrels with radiant heat, ozone, steam (somewhat debatable effects); 6) avoidance of oak or at least old oak (again debatable); 7) minimizing period between fermentation and MLF; 8)fermenting to dryness followed by filtration to 0.8 microns. If detected via plating or Scorpion panel (PCR test), brett can be treated with chitosan (4g/hl) followed by filtration (generally to at least 0.8 microns, but RdV at 1.0); DMDC to remove the yeasts. Infected wine can only be filtered and then blended to reduce the concentration or treated via reverse osmosis or vacuum distillation, where allowed.

Question 15

BUFFERS

Answer 15

Solutions that can resist changes in pH.

Question 16

CARBONIC MACERATION

Answer 16

It involves placing only whole, uncrushed bunches into vessels that are filled with CO2 to remove all the oxygen. This causes the intracellular fermentation to start, producing about two per cent alcohol by volume. At this point, either the grapes are crushed in the normal way or the grape skins start to split and the grapes release their juice. Normal fermentation commences.

Question 17

CENTRIFUGATION

Answer 17

A clarification technique that involves a centrifuge (machine that comprises a rapidly rotating container) which uses centrifugal force to separate solids from liquids.

Question 18

CHAPTALIZATION

Answer 18

The practice of adding dry sugar (beet or cane sugar) to fermenting must to boost the alcohol of the finished wine.

Question 19

CLARIFICATION

Answer 19

It is a procedure happening between pressing and fermentation, and/or after fermentation that aims to reduce the amount of suspended solids within the must.

Question 20

CLARIFYING AGENTS

Answer 20

Compounds that can be added to the must as processing aids to speed up the rate of sedimentation.

Question 21

CO-FERMENTATION

Answer 21

This is the process of fermenting different grape varieties together in the same vessel. It usualy contributes for aroma, colour intensity and stability.

Question 22

COLD SOAK

Answer 22

“Gentle technique that is also known as cold maceration or pre-fermentation maceration. The juice and skins are typically chilled (to around 4–10°C / 39–50°F) to reduce the rate of oxidation, the threat from spoilage organisms and the risk of a spontaneous fermentation starting. Allows the extraction of anthocyanins in a largely aqueous environment.

Question 23

COMPLEXITY

Answer 23

An important, yet subjective, element of wine quality that refers to layers of aromas, flavors, and textures that are supplemental to primary grape characteristics and their harmony. Complexity is derived from winemaking, tertiary evolution, and terroir influences such as minerality and indigenous yeasts. The expectation of complexity is linked to wine style.

Question 24

CONTAMINANT

Answer 24

Potential harmful substance found in wine either a result of air or water pollution, vineyard treatment residues, poor winery hygiene, affected dry goods or transport materials, or aduteration. A contaminant becomes a taint once it becomes detectable at a human sensory level.

Question 25

Contaminated wine

Answer 25

wine affected by a potential harmful substance introduced via an external source. This is opposed to a fault which results from an imperfection that was generated within the wine.

Question 26

CRUSHING

Answer 26

“It happens at the beginning of the winemaking process, is the
application of sufficient pressure to the grapes to break the skins and release the juice,
making it available for fermentation.”

Question 27

CRYOEXTRACTION

Answer 27

a method of concentration achieved by freezing the must, or the final wine, and removing ice from it.

Question 28

CULTURED YEAST

Answer 28

a selected yeast strain or mix of stains, isolated and grown for particular performance characteristics and available commercially

Question 29

DAP

Answer 29

Diammonium phosphate, an inorganic source of Nitrogen a yeast nutrient.

Question 30

DEACIDIFICATION

Answer 30

The process of adding calcium carbonate (chalk) or potassium carbonate, that lowers acidity by the formation and precipitation of tartrates. A high-tech option is deacidification by ion exchange.

Question 31

DEFECTIVE WINE

Answer 31

a wine that does not meet technical specifications

Question 32

DIRECT PRESSING

Answer 32

Method that makes some of the lightest-coloured rosés. The grapes of a black grape variety are either whole bunch pressed or destemmed (possibly crushed) and immediately pressed to minimise any maceration. Pneumatic presses are typically used and will often be flushed with inert gas to avoid oxidation of the aromas and flavours and browning of the delicately-coloured juice.

Question 33

ENRICHMENT

Answer 33

In the EU it refers to a range of practices: adding dry sugar, grape must, grape concentrate or rectified concentrated grape must (RCGM – manufactured, flavourless syrup from grapes) and the processes of concentration (reverse osmosis, vacuum extraction, chilling).

Question 34

ENZYMES

Answer 34

Proteins that catalyzes a biochemical reaction. The most significant enzymes in wine production are pectinases (juice yield and extraction), laccase (oxidative/browning), glycosidases (aromatic intensity), glucanases (texture–break down yeast manoproteins and aid filtration) and lysozyme (attacks the cell walls of LAB.)

Question 35

ESTERASES

Answer 35

Enzymes that cause the breakdown of esters (which confer fruitiness). 1st sign of Brettanomyces contamination.

Question 36

EXTRACTION

Answer 36

the desirable transfer of grape phenolics to the must and final wine achieved over the course of the production process. Over-extraction in contrast is a fault that results when phenolics dominate the wine and impair its balance.

Question 37

FAULT

Answer 37

A fault is a property that renders the wine a departure from the acceptable norm, or winemaker’s intention. Faults are caused by microbial (yeast, bacteria, fungal, contaminants or enzymes, (brett, VA, acetaldehyde, refermentation, films, biogenic amines, geranium or mouse taint, TCA, oxidation/laccase), chemical (oxidation, reduction, metals haze, protein instability, tartrates) and environmental factors (light strike, smoke taint, heat damage) NB: To limit essays one can argue based on frequency, severity, ease to avoid or treat, or that faults arise from a factor internal to the wine and anything external is a taint and therefore beyond the scope to be considered.

Question 38

FERMENTATION TEMPERATURE

Answer 38

temperature of grape must during the period when yeast are converting grape sugars to ethanol and carbon dioxide. Fermentation temperature affects fermentation speed, yeast performance, extraction levels, as well as aroma and flavor.

Question 39

FINE LEES

Answer 39

smaller, fluffier, post-fermentation sediments that deposit after first 24 hrs and offer complexing elements

Question 40

FLASH DÉTENTE

Answer 40

Maceration using heat: Destemmed grapes are quickly heated to 85–90°C (185– 194°F) and then rapidly cooled under a vacuum. This takes place in as little as two minutes. The process bursts the cells in the grape skins, allowing a very rapid extraction of anthocyanins and flavours.

Question 41

FLOTATION

Answer 41

A clarification technique that involves bubbling gas up through the must. As the bubbles of gas rise, they bring with them the solid particles that are then skimmed off the top of the vessel. Combine with pectic enzymes

Question 42

FREE RUN JUICE

Answer 42

The juice that can be drained off as soon as the grapes are crushed.

Question 43

GROSS LEES

Answer 43

heavier sediments that form during the first 24 hrs of post fermentation settling, most often wine is racked off these gross lees to avoid reduction

Question 44

HARVEST

Answer 44

“Also called picking, generally marks the end of grape ripening. timing of harvest can have a significant influence on the levels and nature
of the various compounds within the grapes, and therefore can have an influence on grape quality and also the style and quality of the finished wine”

Question 45

Hydrogen Sulfide (H2S)

Answer 45

Hydrogen Sulfide (H2S) is a foul smelling gas (rotten egg) easily detected by humans at low concentrations of 1-2 ppb . At small concentrations it is considered a complexing factor giving notes of struck match, or flint, but at higher concentrations or if it goes untreated forming thiols and mercaptans it is a wine fault. Although it can form at any stage during wine production it is most commonly produced during alcoholic fermentation. The sulfur needed for H2S formation may come from elemental sulfur treatments in the vineyard due to late applications, or SO2 use in the winery. It is also produced by yeasts stressed due to low nutrient levels (YAN), insufficient oxygen, hostile temperatures (strain dependent but <10 and >35C), high sugar or alcohol. H2S is difficult to eradicate with treatment so avoidance is the best option and if untreated can form faulty thiol compounds that are much harder to remove or disulfites which are detectable at extremely low levels (cooked cabbage, onion). H2S is best avoided by ensuring sufficient YAN, and avoidance of overly reductive fermentation conditions , as well as limited lees solids contact and careful monitoring during wine storage. It can be remedied via racking to introduce oxygen, nitrogen sparging if still in bulk, but both options will be at the expense of some primary aromatic character. Fining with copper sulfate can remove H2S but the application must be carefully controlled to avoid excessive Copper in the final wine (1mg/l max.) , As a last resort Carbon filtration can be used but it is a non-selective fining agent and impairs wine quality.

Question 46

HYPEROXIDATION

Answer 46

“The technique of deliberately exposing the must to large quantities of
oxygen before fermentation to rid it of fragile phenolic elements.”

Question 47

INERT TANK/VESSEL

Answer 47

Environment for a wine that is chemically inactive in terms of the container itself, and any headspace in the storage container. Inert container materials would generally include stainless steel, glass, and various forms of lining that are employed. Additionally the headspace can be filled with CO2, nitrogen and/or argon to prevent chemical interaction with oxygen.

Question 48

INTRACELLULAR FERMENTATION

Answer 48

The intra-berry conversion of sugar in alcohol without any yeast in an anaerobic environment.

Question 49

ISINGLASS

Answer 49

a purified protein made from fresh water fish bladders used during wine clarification to fine tannins in red wine and to polish unfiltered white wines before packaging. Although it is only a processing aid not an additive, its use has come under increased scrutiny given the rise in vegan friendly wine labelling.

Question 50

LEES

Answer 50

“The sediment that settles at the bottom of a wine vessel. It is made up of dead
yeast, dying yeast and bacteria, grape fragments, precipitated tannins, nutrients and other insoluble compounds.” When lees lyce they release mannoproteins and amino acids.

Question 51

LEES AGING

Answer 51

Extended contact with spent yeast cells and wine post fermentation. Lees aging adds aroma, flavor, body, roundness of texture, and protects the wine from oxygen during maturation. Lees ,over the ageing period, also absorb the diacetyl aromas/flavors associated with MLF and bind with oak tannins reducing their astringency. .

Question 52

LOW ALCOHOL WINE

Answer 52

The OIV defines wine: a beverage containing a minimum of 8.5% abv (although wines that are naturally low in alcohol such as Moscato d’Asti or many traditional German styles have special derogations). Low alcohol wine might be considered to be one with less than 8.5% abv. UK law: Wine with less than 1.2% abv, and an alcohol free wine is one with an abv below 0.05% abv. A ‘reduced alcohol’ wine, in the UK, is one with an alcohol level that is lower than the average. In US law: less than 7% abv. Possibly: Wine with less than 8.5% abv, although wines with much lower alcohol levels will be discussed.

Question 53

MALOLACTIC CONVERSION

Answer 53

Conversion of malic acid to lactic acid by lactic acid bacteria (native or innoculated with Oenococcus oeni) MLF has several impacts: raises pH by up to 0.3 units (if starts above 3.65, can lower otherwise), imparts aromas/flavors (diacetyl mainly), adds palate breadth and rounder mouthfeel, reduces red wine color intensity, and increases biological stability (carbon source for bacteria gone)

Question 54

MATURATION

Answer 54

The period after fermentation and optional malolactic conversion and before packaging, although some styles benefit from further bottle maturation. Maturation can be brief to extended depending on the wine style, chemical composition and need for further integration.

Question 55

MEGAPURPLE

Answer 55

Grape derived coloring agent

Question 56

MICRO OXYGENATION

Answer 56

Alternative technique for maturing wine that involves bubbling oxygen through the wine. It is used to increase color stability and intensity, soften tannins, and reduce unripe, herbaceous flavors.

Question 57

MODERN WINEMAKING

Answer 57

Modern winemaking is focused on fruit purity, aromatic expression through the application of technology and advancement.

Question 58

MUST

Answer 58

The mixture of grape juice, pulp, skins and seeds that comes from the crusher

Question 59

NATURAL WINEMAKING

Answer 59

A term lacking a consistent or broadly applied legal definition, but in practice is winemaking from organic grapes using low intervention methods that shuns additives including sulfur dioxide.

Question 60

Nephelometric turbidity units (NTU)

Answer 60

Measurement of turbidity - usual for white wines is 150-250 NTUs; example of Newton Unfiltered Chardonnay musts at 250-350 NTUs

Question 61

OAK ALTERNATIVES

Answer 61

Alternatives to barrels when the flavours of oak are desired. Alternatives include oak chips and oak staves.

Question 62

OAK CHIPS

Answer 62

a useful, economical, winemaking tool to rapidly add oak flavor, tannin, and color stability benefits during wine production as an alternative to oak barrel maturation.

Question 63

OPTICAL SORTING

Answer 63

“A high-tech, high-cost option that uses digital imaging and software technology to scan individual grapes and it rejects those grapes that do not conform to the sample and any MOG. Due to the cost of the machine and high level of selection, this option is typically
only used for premium and super-premium wines.”

Question 64

ORGANIC WMKG

Answer 64

wine production from organic grapes and in compliance with production limitations by origin and certifying body. [Specific limits vary but sulfite content is a chief concern (below 100 ppm TTL in US). (PVPP, blue fining also prohibited.) Organic fortified spirits must come from organic grapes and egg whites or milk products used for fining must also be organically produced.

Question 65

OXIDATION

Answer 65

The reaction of oxygen with wine which results in browning, and a reduction of primary fruit aroma. In addition, oxygen’s reaction with acetobacter produces acetaldehyde (bruised apple) and ultimately acetic acid (vinegar.) When excessive, oxidation is a fault, but in moderation can be complexing in still wines and is deliberately sought is some fortified wine styles.

Question 66

OXYGEN

Answer 66

a highly reactive gaseous element that comprises 21% of earth’s atmosphere. Oxygen acts as a catalyst for many reactions pertinent to wine production. Specifically, oxygen impacts wine color, flavor, texture, evolution, and stability.

Question 67

pH

Answer 67

pH is the concentration of free hydrogen ions in a solution and is used to measure the degree of its acidity or alkalinity. In lay terms pH is a measure of a solution’s acidic strength. pH during winemaking is important because it affects: free and molecular SO2 availablity (hence microbial and oxygen stability) ; viability and choice of yeast strain; efficacy of enzymes; strength of charge in wine proteins and hence ability to fine wine successfully, ease of MLF and bacteria strain selection if innoculated; wine color intensity; impact of cold stabilization for tartrates.

Question 68

POST-FERMENTATION MACERATION

Answer 68

To leave the wine macerating on the grape skins for a period of time (from a few days to a few weeks) after fermentation. This practice is thought to further extract tannins and encourage the polymerisation of tannins, with the aim of improving tannin structure and texture and the wine’s ageing potential.

Question 69

POTENTIAL ALCOHOL

Answer 69

the amount of alcohol that would be created by fermenting all the naturally-occurring sugar in the must into alcohol.

Question 70

PRESS JUICE

Answer 70

The juice that runs off through the pressing. Often kept into separate fractions for blending back or keeping out of the finished wine.

Question 71

PRESSING

Answer 71

In white winemaking, the grapes are almost always pressed to extract the juice from the grapes and to separate the skins from the juice before fermentation. In red winemaking, the grapes are typically crushed before fermentation and pressed after the desired number of days on the skins or at the end of fermentation.

Question 72

PUMP OVER

Answer 72

Also called remontage.Technique with which the juice/wine is taken from near the bottom of the vessel and sprayed over the cap of skins. Because this technique sprays the liquid over the cap, rather than breaking up the cap, the extraction is very gentle and usually punching down or rack and return is also required to extract enough colour, flavour and tannin.

Question 73

PUNCH DOWN

Answer 73

Also called pigeage. A plunger is used to submerge the cap of grape skins in the liquid.

Question 74

RACK & RETURN

Answer 74

Also called delestage. This is similar to pumping over; however, the juice is pumped from one vessel into another vessel. As the juice is being pumped out of the vessel, the cap of skins falls down the vessel.

Question 75

RACKING

Answer 75

The process of transferring wine from one vessel to another with the aim of removing sediment from the wine, providing potential aeration, and lowering reductive and volatile sulfur compound formation risks.

Question 76

REDUCTIVE or PROTECTIVE WMKG

Answer 76

winemaking focused on preservation of primary fruit character through minimizing oxygen exposure during production and maturation.

Question 77

REVERSE OSMOSIS

Answer 77

A form of cross-flow filtration used to remove a flavourless permeate of alcohol and water. The permeate is then distilled to remove the alcohol and the water portion is returned to the treated wine (the retinate.) Reverse osmosis is also used to reduce excessive volatile acidity.

Question 78

RIPENESS

Answer 78

level of sugar and physiological development

Question 79

ROSE

Answer 79

a wine made at least partly from black grapes with limited color extraction resulting in a pale wine of any shade ranging from pale pink to pale red.

Question 80

ROT DEGRADED FRUIT

Answer 80

An “extensive” level of rot infection affects 20-40% of the fruit as opposed to a “devastating” infection above 40% that bears the risk of total crop loss. The most common source of fruit rot is Botrytis cinerea is a fungal vine disease common globally in damp and humid climates. Botrytis has two faces depending on the exact weather conditions, grape ripeness level and cultivar each with contrasting impacts on wine quality. In its benevolent form, “noble rot”, where it strikes healthy, ripe, white grapes, it can concentrate and affect grape chemistry to create the world’s most storied sweet wines. However, in its malevolent form, “grey rot”, or botrytis bunch rot (BBR), it can prove disastrous. BBR can spread rapidly, breaking down berry skins and leaving the flesh open to oxidization, bacterial and further fungal infection. Others sources of rot are: black rot, sour rot, and white rot. Black rot (fungus: guinardia bidwelli) is most common in the Eastern US, and parts of Europe and S. America Black rot can cause crop loss up to 80%. Sour rot is a breakdown of mature grapes caused by a mixture of fungi, bacteria, and yeast which invades damaged berries and cause them to take on the smell of vinegar. A common entry point for this malady is bird pecks or split berries caused by hail or heavy rain. White rot occurs in those parts of Europe most prone to hailstorms and is caused by the fungus Coniella diplodiella. White rot crop damage can be as high as 80%, but it can be controlled by antifungal sprays.

Question 81

ROTARY FERMENTER

Answer 81

Horizontal, closed, stainless steel tank that rotates and internal blades break up the cap and ensure adequate mixing. The horizontal orientation of the tank increases the surface area between the grape skins and the juice.

Question 82

SACCHAROMYCES CEREVISIAE

Answer 82

the most prevalent yeast in wine production due to its ability to convert grape sugars to ethanol and its tolerance for the temperatures and chemical conditions found in musts and fermenting wines

Question 83

SEDIMENTATION

Answer 83

The simplest form of clarification. It is also sometimes called ‘settling’. The suspended solids in the must are left to fall over time with gravity.

Question 84

SEMI-CARBONIC MACERATION

Answer 84

This is a similar but slightly different technique than CM that does not involve filling the vessel with CO2. The vessel is filled with whole bunches. The grapes at the bottom of the vessel are crushed under the weight of the grapes above and some juice is released. Ambient yeast start to ferment the juice (cultured yeast can also be added). This fermentation produces CO2, which fills the vessel and the remaining intact grapes undergo carbonic maceration. As the intact grapes begin to split and release their juice, the grapes are pressed and the yeast complete the fermentation off the skins.

Question 85

SHORT MACERATION

Answer 85

Another metod for rosé wine that involves a short period of pre-fermentation maceration before pressing. During this time, the must may be protected with inert gas to avoid oxidation and the threat from spoilage organisms. The longer the maceration, the more colour, flavour and, to a lesser extent, tannin will be extracted. The maceration may last a couple of hours to a few days.

Question 86

SKIN CONTACT

Answer 86

In the widest sense skin contact is equivalent to maceration, but the term is generally used for white grape maceration of 4-24 hours before pressing and fermentation.

Question 87

SMOKE TAINT

Answer 87

“Smoke is an aerosol of small solid particles and/or liquid droplets generated from burning material. Smoke composition varies depending on type of material that has burned, extent to which material has burned, and intensity of heat.
Smoke contains many undesirable compounds for winemakers including small volatile phenols that may smell and taste smoky, spicy, plastic-like, fecal and are sometimes likened to cigarette smoke and dirty ashtrays. Once these compounds permeate the grape they can bind with sugars and other compounds found in the grape skins. When smoke compounds are bound to grape components they are often odorless and tasteless. However, during fermentation and aging, smoke compounds can be released from their bound form resulting in unwanted smoke odors and flavors. This means that grapes and juice may smell clean but the resulting wine could have unwanted smoke aromas and flavors!”

Question 88

SORTING

Answer 88

“The level of grape sorting (FR triage) that is required, and indeed whether sorting takes place at all, depends on a number of factors including the ripeness and health of the fruit arriving at the winery, the intended final wine quality and price, whether any
sorting has been carried out in the vineyard (e.g. by skilled hand-pickers) and the physical state of the grapes (if grapes arrive in large containers, the bottom grapes will have crushed and released juice; this is too liquid to sort).”

Question 89

SPINNING CONE

Answer 89

A vacuum distillation device that separates volatile aroma compounds and alcohol from the water in wine and can be used to treat off aromas/flavors or to reduce alcohol level. It is viewed as more selective and gentle than reverse osmosis.

Question 90

SPOILAGE YEASTS

Answer 90

chief spoilage yeasts are Brettanomyces bruxellensis (aka Dekkera) which produces 4-EP (ethyl-phenol) plastic/band-aid, 4-EG (ethyl-guaiacol) barnyard/smoke and Film forming yeasts genera Candida, Pichia, Hansenula–produce acetaldehyde

Question 91

STEM INCLUSION

Answer 91

addition of stems during the fermentation process either as whole bunches, or as a separate destemmed component

Question 92

TANK METHOD SPARKLING

Answer 92

tank method sparkling wines undergo their second fermentation in large pressure sealed tanks to retain their carbonation and are bottled under pressure. This method often emphasizes fruit character and eschews any autolytic imprint

Question 93

TANNIN

Answer 93

an important element of wine structure tannins are phenolic compounds derived from grape skins, seeds and to a lesser degree stems, or added supplementally during winemaking. Tannins contribute to wine texture, color stability, and ageability.

Question 94

TANNIN ADDITION

Answer 94

To help to clarify musts and, in the case of red wines, to help to stabilise the colour of musts and improve mouthfeel. Tannins may either be added to the must before fermentation or to the wine before maturation.

Question 95

Tannin Profile

Answer 95

the cumulative impact of tannin level, integration, and textural components

Question 96

TEMPERATURE

Answer 96

The speed of fermentation is related to the temperature of the must, which in turn affects the style of wine being produced.

Question 97

TEXTURE/TEXTURAL PROFILE

Answer 97

texture/textural profile is the combined sensation of these factors on the palate is the sensory dimension of wine tasting that encompasses the tactile sensation of astringency, weight, spritz, and heat on the palate often referred to as “mouthfeel.”

Question 98

THERMOVINIFICATION

Answer 98

Maceration using heat: It involves heating the must to around 50–60°C (122–140°F) and sometimes higher. The time spent macerating at this heat can range from a number of minutes to several hours; generally, the higher the temperature, the shorter the maceration.

Question 99

TITRATABLE ACIDITY (TA)

Answer 99

Concentration of titratable protons in wine. “A reflection of all acids in a wine determined by titration”

Question 100

TITRATION

Answer 100

The addition of a base of known concentration and volume to neutralize acidity of unknown concentration. To titrate the acidity in wine, we add sodium hydroxide (NaOH) to form water (OH- + H+ = H2O). Titration process neutralizes both free protons and protons that were attached to the acid skeleton.

Question 101

TRADITIONAL METHOD SPARKLING

Answer 101

wine with pressurized carbonation the results from a secondary fermentation in bottle and often subject to extended maturation on the spent lees to impart autolytic aromas and flavors

Question 102

VIN GRIS

Answer 102

Rose wines made by the “direct pressing” method.

Question 103

Volatile acidity

Answer 103

total concentration of naturally occurring volatile acids (VA) separable by distillation from the wine. The main volatile acid its acetic acid (96% of total) mainly caused by the reaction of acetobacter, which is present on grape skins and ethanol in the presence of oxygen. However a small amount is produced by the yeasts during fermentation. The EU limit for VA is 1.2 g/l in red wines and 1.08 g/l in white and rose wines. Normal concentration levels in wine are 0.3-0.5 g/l and depending on wine style VA can add aromatic lift and freshness, thus enhancing wine balance. Volatile acidity may be adjusted downwards via blending or treatment with reverse osmosis or vacuum distillation to an extent, but once levels become too high there is no remedial action. VA is caused by poor winery hygiene and inattention to needed SO2 levels as well as excessive oxygen contact, stuck fermentations.

Question 104

WINE QUALITY/LOW & HIGH

Answer 104

A measure of excellence based on aroma and flavor concentration, complexity, balance of structural elements, length of finish, the potential to improve with age, and in the case of sparkling wines, the finesse and persistence of mousse. A low quality wine is marred or in some aspect and a high quality wine displays these attributes abundantly and harmoniously.

Question 105

WINE STYLE

Answer 105

Wine style is an oft cited but loosely defined term to encompass the product result driven by a winemaker’s intention.

Question 106

WINEMAKING PROCESS

Answer 106

the wine production period running from grape reception through maturation

Question 107

YEASTS

Answer 107

the group of single celled fungi responsible for alcoholic fermentation as well as many aromas, flavors, and textures found in wine