Viniculture

Question 1

American Oak is called?

Answer 1

Quercus Alba

Question 2

Cork tree is called?

Answer 2

Quercus Suber

Question 3

During vinification, When, and why would a winemaker choose to use Amiloration?

Answer 3

-“adding water” or “water back”

to adjust acid (if picked early)

To adjust sugar (if very warm vintage)

Usually readjusted after with 1 or the other.

Question 4

French Oak names?

Answer 4

Quercus Robur

Quercus Sessiliflora

Question 5

How many bottles of wine are in a Barrique?

Answer 5

300 - 25 cases

Question 6

How many cases of wine are in a Barrique?

Answer 6

25

Question 7

Name 2 methods of removing or lowering alcohol post fermentation?

Answer 7

Spinning cones

Reverse osmosis

Question 8

Name 2 ways to remove water from must?

Answer 8

Vacuum distillation

Reverse osmosis

Question 9

What are the 6 main French forests known for oak?

Answer 9

Limousin 
Vosges 
Nevers
Bertranges
Allier
Troncais

Question 10

What are Thiols in wine and what are the responsible for?

Answer 10

Organosulphur compound.
Small amounts - fruity
Large - Earthy
Smoke & Chocolate

Question 11

What is soutirage?

Answer 11

It is the movement of wine from one vessel to another, providing aeration and clarification as the wine is removed from its lees, or sediment

Question 12

What is ‘flash détente’?

Answer 12

The technique allows for a better extraction of phenolic compounds[2] and wine polysaccharides.[3]

The treatment consists of heating the grapes at 95 °C (203 °F) for several minutes with vapour and then submitting them to a strong vacuum.

Question 13

What is ‘foulage’?

Answer 13

A horizontal press squeezes the broken grapes, separating the fresh juice (must) from the skins (marc). For most red wines, this process is used to breaking up caked grapes, but the marc goes into the fermation vats with the juice.

Question 14

What is a demi-muid?

Answer 14

600L Barrel

Question 15

What is a puncheon?

Answer 15

450L barrel

Question 16

What is a Vinolok?

Answer 16

Glass closures for wine bottles

Question 17

What is bousinage?

Answer 17

The toasting of the oak barrels in France

Question 18

What is cliquage?

Answer 18

micro-oxygenation of wine in barrel

Question 19

What is collage?

Answer 19

Fining

Question 20

What is delistage?

Answer 20

the French term for ‘Rack and return’

Question 21

What is the English term for Soutriage?

Answer 21

racking

Question 22

What is toasting the oak barrels called?

Answer 22

Bousinage

Question 23

What is Velcorin?

Answer 23

An antimicrobrial enzyme added to wine after fermentation - removes Brett

Question 24

What is Quercus Petraea?

Answer 24

Sessile oak

Question 25

What is Cliquage?

Answer 25

form of Micro Ox done during elevage when in barrel. Combats reduction

Question 26

1 hectare equals?

Answer 26

2.471 acres

Question 27

1 hl/ha equals?

Answer 27

133.3 bottles per hectare or 11.1 cases per hectare

Or

53.9 bottles/acre or 4.5 cases per acre

Question 28

1 ton per acre equals?

Answer 28

14 hectolitres per hectare

Question 29

Name 2 oak types found in France.

Answer 29

Quercus petraea - sessile oak

Quercus robur - English oak/pedunculate

Question 30

Name the 5 forests where oak is harvested for wine in France.

Answer 30

Nevers

Troncais (subsection of Allier)

Allier

Limousin

Vosges

Bertranges

Question 31

Name 3 different Producers from 3 different countries who use American Oak for still wine. Be specific with Cuvées.

Answer 31

Penfolds ‘Grange’

Ridge ‘Montebello’

Muga Riserva Rioja

Question 32

What is piquette?

Answer 32

Piquette is a by-product of wine production produced from the second pressing of grape pomace, after water is added to extract the residual alcohol, flavour and sugar left after pressing.

The result is a wine beverage with a refreshing tangy character that’s light in body, low in alcohol and less expensive given it’s effectively made from leftovers.