Understanding Wine Style And Quality

Question 1

What is racking?

Answer 1

Pumping wine into a different vessel once gross lees have formed a deposit after fermentation leaving behind the sediment

Question 2

Along with fining, name 3 other important area ms of stability a winemaker must consider

Answer 2

Tartrate stability
Microbiological stability
Oxygen stability

Question 3

What chemical causes cork taint?

Answer 3

Trichloroanisole (TCS)

Question 4

What effect does unami have on taste perception?

Answer 4

Increases perception of bitterness, astringency, acidity and alcohol burn in wine whilst decreasing perception of body, sweetness and fruitiness

Question 5

What effect does acidity in food have on taste perception?

Answer 5

Increases perception of body, sweetness and fruitiness whilst decreasing perception of acidity

Question 6

What effect does salt in food have on flavour perception?

Answer 6

Increases body of wine and decreases astringency, bitterness and acidity

Question 7

What effect does bitterness in food have on flavour perception?

Answer 7

Increases bitterness in wine

Question 8

What effect does chilli heat have on flavour perception?

Answer 8

Increase bitterness, astringency, acidity and alcohol burn whilst decreasing perception of richness, sweetness and fruitiness of wine

Question 9

What temperature should medium/full bodied Oakes whites be served?

Answer 9

Lightly chilled

10-13C

Question 10

At what temperature should light/medium bodied white wines be served?

Answer 10

Chilled

7-10C

Question 11

What temperature should sweet wines be served?

Answer 11

Well chilled

6-8C

Question 12

At what temperature should sparkling wines be served?

Answer 12

Well chilled

6-10C

Question 13

At what temperature should light bodied reds be served? I

Answer 13

Lightly chilled

13C

Question 14

What temperature should medium/full bodied reds be served?

Answer 14

Room temperature

15-18C

Question 15

According to EU wine law, for single variety wine what % much be that variety?

Answer 15

85%

Question 16

What chemical causes cork taint?

Answer 16

Trichloroanisole (TCS)

Question 17

What effect does unami have on taste perception?

Answer 17

Increases perception of bitterness, astringency, acidity and alcohol burn in wine whilst decreasing perception of body, sweetness and fruitiness

Question 18

What effect does acidity in food have on taste perception?

Answer 18

Increases perception of body, sweetness and fruitiness whilst decreasing perception of acidity

Question 19

What effect does salt in food have on flavour perception?

Answer 19

Increases body of wine and decreases astringency, bitterness and acidity

Question 20

What effect does bitterness in food have on flavour perception?

Answer 20

Increases bitterness in wine

Question 21

What effect does chilli heat have on flavour perception?

Answer 21

Increase bitterness, astringency, acidity and alcohol burn whilst decreasing perception of richness, sweetness and fruitiness of wine

Question 22

What temperature should medium/full bodied Oakes whites be served?

Answer 22

Lightly chilled

10-13C

Question 23

At what temperature should light/medium bodied white wines be served?

Answer 23

Chilled

7-10C

Question 24

What temperature should sweet wines be served?

Answer 24

Well chilled

6-8C

Question 25

At what temperature should sparkling wines be served?

Answer 25

Well chilled

6-10C

Question 26

At what temperature should light bodied reds be served? I

Answer 26

Lightly chilled

13C

Question 27

What temperature should medium/full bodied reds be served?

Answer 27

Room temperature

15-18C

Question 28

According to EU wine law, for single variety wine what % much be that variety?

Answer 28

85%