Vinification

Question 1

What is Passerillage

Answer 1

refers to grapes that are shrivelled by strong winds or grapes dried after picking

Question 2

Triage

Answer 2

Sorting grapes on a table, selecting only sound grapes for the crush

Question 3

What is cold soaking

Answer 3

Leave grapes in contact with their skins at a cool temperature for 6 - 10 hours or longer at 3 - 5’C

Question 4

What is the purpose of cold soaking

Answer 4

• to extract aromatic complexity without extracting too much tannin / color

Question 5

What kind of characteristics do you expect from cold soaking

Answer 5

Floral and fruity characters

Question 6

What is Cold soaking in French

Answer 6

Macération Pelliculaire

Question 7

What is Alcoholic fermentation in French

Answer 7

Fermentation alcoolique

Question 8

In which temperature is the alcoholic fermentation carried

Answer 8

Usually 10 - 19’C

Question 9

Until at which ABV can the Saccharomyces Cerevisiae survive

Answer 9

16 - 18’C

Question 10

Which chemical compound is responsible for buttery character

Answer 10

Diacetyl

Question 11

What is Malolactic fermentation

Answer 11

conversion of malic acid into lactic acid plus a little carbon dioxide, reducing overall acidity and giving soft and rounded character on the palate in wine

Question 12

What is Sulfuring the wine

Answer 12

Sulfur dioxide takes up any oxygen in the must and forms a film over the top, preventing any oxygen from getting through

Question 13

What is Cuvaison

Answer 13

Leaving the juice in contact with the grapes skins and pips during fermentation

Question 14

What are the reasons of doing fermentation in cold temperature

Answer 14

to keep delicate aromas

Question 15

What is pump over in french

Answer 15

Remontage

Question 16

What is punch down in french

Answer 16

Pigéage

Question 17

What is free run wine in french

Answer 17

Vin de goutte

Question 18

What is pressed wine in french

Answer 18

Vin de presse

Question 19

What is Marc

Answer 19

The resulting of pressed dry skins and pips plus the stems and stalks

Question 20

Where is the marc used to. Name 2

Answer 20

• fertilizer
• grape brandy

Question 21

What are the examples of Pomace brandy from different countries

Answer 21

• Marc in France
• Grappa in Italy
• Bagaço in Portugal
• Orujo in Spain

Question 22

What are the examples of Marc in France

Answer 22

• Marc de Bourgogne
• Marc de Jura
• Marc d’Alace

Question 23

What is Carbonic maceration in French

Answer 23

Macération carbonique

Question 24

What are the porpose of doing carbonic maceration

Answer 24

to produce wine low in tannin, high in fruity flavors

Question 25

What are the conditions needed to do carbonic maceration

Answer 25

- unaerobic environment (No oxygen) - Whole bunch - Filled with Carbon dioxide

Question 26

Explain what happens during carbonic maceration

Answer 26

The grapes release enzymes which cause intracellular fermentation to begin inside the intact berries. The grape skins burst when the juice inside reaches about 2% alcohol. Then the juice are seperated from the skins and the stems, added with yeast and begin the fermentation

Question 27

What is Débourbage

Answer 27

Settling of the freshly pressed grape juice, during which any fragments of skin, pips and other sediments settles at the bottom of the vat

Question 28

What is microbullage

Answer 28

microoxygenation ; introducing oxygen deliberately into the must or wine

Question 29

What are the purposes of doing microbullage

Answer 29

- It builds a healthy yeast population - It helps to avoid a stuck fermentation - It allows wine to keep all the fruity aromas without hardening the tannins

Question 30

What is bâtonnage

Answer 30

Lees stirring.

Question 31

What is Soutirage

Answer 31

Racking. transfer of wine from one container to another, leaving the lees behind

Question 32

What is Maturation / aging in French

Answer 32

Elevage

Question 33

Name 3 Oak tree varieties and each of it's type

Answer 33

1. Quercus alba : American 2. Quercus Petraea : French / European 3. Quercus Robur : Fench / European

Question 34

What are the differences between American oak and French oak

Answer 34

- American oak has tighter grains while French oak has looser grains - American oak has more lactones - French oak has more tannins

Question 35

What are the fining & filtering agent for the wine

Answer 35

- Egg white - Gelatin - Bentonite (Vegan) - Charcoal (Vegan) - Icinglass (from fish) - Casein (from milk)

Question 36

What is the fungus related wine fault

Answer 36

TCA (2.4.6 Trichloroanisol)