Vinification

Question 1

What is the compound that draw skin colour?

Answer 1

Alcohol

Question 2

What is the effect of cold soak?

Answer 2

To draw more aromas and less tannins.
To enhance aromatic complexity.

Question 3

In winemaking, when is sulphur added?

Answer 3

Before cold soak.

Question 4

Why is sulphur added during wine making?

Answer 4

To prevent oxidation and kill unwanted acetobacter.

Question 5

Effect of fermentation at low temperature vs high temperature?

Answer 5

Low temperature: keeping delicate aromas.
High temperature: losing aromas

Question 6

What is the ideal temperature for wine fermentation?

Answer 6

Between 13.C - 25.C

Question 7

In white wine making, how long does skin contact last?

Answer 7

Usually less than 24 hours, or up to 2 days.

Question 8

In red wine making, how long does skin contact last?

Answer 8

Usually 2-2.5 weeks, or up to 3 weeks.

Question 9

Who makes oak barrels?

Answer 9

Cooperage

Question 10

What does micro-oxygenation do?

Answer 10

Accelerate maturation and soften tannins.

Question 11

What are the 6 fining ingredients?

Answer 11

Egg white, gelatin, charcoal, isinglass, bentonite, casein.

Question 12

What is carbonic maceration?

Answer 12

The whole bunch fermentation in anaerobic environment.

Question 13

Saccharomyces Cerevisiae can survive up till…?

Answer 13

16-18% abv

Question 14

What is the component that is responsible for the buttery characteristic in wine?

Answer 14

Diacetyl

Question 15

What is cryoextraction?

Answer 15

Freeze grape to -7.C before crushing.
(Like making ice wine but cannot be called ice wine)

Question 16

What are the 2 methods to dry grapes?

Answer 16

Passerillage: leave on vine (late harvest)
Apassimento: grapes are picked and then leave to dry

Question 17

What is the press used in champagne?

Answer 17

Coquard press.
Hold up to 4000kg grapes and press up to 2550L wine

Question 18

What is the minimum ageing for champagne on lees?

Answer 18

NV: 15 months
Vintage: 36 months

Question 19

What is the name of the cage to secure a champagne?

Answer 19

Muselet

Question 20

Who is the first person to pioneer riddling?

Answer 20

Madame Barbe-Nicole Clicquot

Question 21

What is Pet Nat?

Answer 21

Sparkling wine made using Method Ancestrale

Question 22

Describe method ancestrale.

Answer 22

Made using traditional method.
Bottled before primary fermentation ends.
Style: soft fizzy with residual sugar, hazy and unfiltered, usually contain sediment, fruity and light, usually sealed with crown cap.

Question 23

Describe Champagne wine making steps.

Answer 23

1. Base wine (9% abv) undergoes primary fermentation.
2. Liqueur de tirage is added to induce secondary fermentation.
3. Bottles are stored on pupitre (holds 120 bottles) or gyropalette (holds 504 bottles).
4. Remuage/riddling
5. Disgorgement:
   - à la volée: not freeze, remove closure while turning bottle upward to release the sediment.
   - à la glace: freeze bottle neck, shoot out ice pellet and sediment when crown cap removed
6. Dosage

Question 24

Describe metodo Italiano (Charmant)

Answer 24

Produce by bulk in large tank.
Only primary fermentation occur in large sealed stainless still tank.
Commonly use to make Prosecco.
(Prosecco:
grape variety - Glera
Style - floral and fruity)

Question 25

Describe Vin Doux Natural (VDN)

Answer 25

Adding neutral grape spirit to fermenting must to stop fermentation.
Raising alcohol to 15-18% abv.
Sweet wines: Port, Sherry, Maidera

Question 26

Describe Vin De Liqueur (VDL)

Answer 26

Adding grape spirit to must BEFORE fermentation.
Alcohol level 16-17% abv.