Vinification

Question 1

What is the purpose of destemming in winemaking?

Answer 1

Destemming separates the grape berries from the stems, reducing bitterness and astringency in the wine caused by stem tannins.

Question 2

What is the purpose of destemming in winemaking?

Answer 2

Destemming separates the grape berries from the stems, reducing bitterness and astringency in the wine caused by stem tannins.

Example sentence: Destemming is an essential step in red winemaking to control tannins.

Question 3

What is ‘crushing’ in the winemaking process?

Answer 3

Crushing breaks the grape skins to release juice, allowing for easier fermentation. It does not press the grapes, which would extract more juice.

Example sentence: Crushing is a gentle process that aims to extract juice without crushing the seeds.

Question 4

Define ‘must’ in winemaking.

Answer 4

‘Must’ is the mixture of grape juice, skins, seeds, and sometimes stems that is created after crushing and before fermentation.

Additional information: Must can also refer to unfermented grape juice.

Question 5

What is the difference between free-run juice and press juice?

Answer 5

Free-run juice is the juice that naturally flows from the grapes after crushing, whereas press juice is extracted using a press, often resulting in higher tannin content.

Example sentence: Winemakers often blend free-run and press juice to achieve a balanced wine.

Question 6

Explain the term ‘fermentation’ in winemaking.

Answer 6

Fermentation is the process where yeast converts sugars in the grape must into alcohol, carbon dioxide, and heat, creating wine.

Additional information: Fermentation can be spontaneous or inoculated with specific yeast strains.

Question 7

What is malolactic fermentation (MLF) and why is it used?

Answer 7

MLF is a secondary fermentation where lactic acid bacteria convert malic acid into softer lactic acid, reducing acidity and adding complexity to the wine, often producing buttery flavors.

Example sentence: MLF is common in Chardonnay production to soften the acidity.

Question 8

What role does sulfur dioxide (SO2) play in winemaking?

Answer 8

SO2 is used as an antioxidant and antimicrobial agent, protecting wine from oxidation and spoilage throughout the winemaking process.

Additional information: SO2 levels need to be carefully monitored to avoid negative effects on wine quality.

Question 9

What are lees, and what is ‘lees aging’?

Answer 9

Lees are dead yeast cells and other particles that settle at the bottom of the wine after fermentation. Lees aging involves keeping the wine in contact with the lees to add complexity, texture, and flavor (like bread or yeast notes).

Example sentence: Chardonnay benefits from lees aging to develop a creamy texture.

Question 10

What is the purpose of racking in winemaking?

Answer 10

Racking is the process of moving wine from one container to another to clarify it by leaving sediment behind.

Additional information: Racking can also help aerate the wine and promote further clarification.

Question 11

What is cold stabilization?

Answer 11

Cold stabilization is a process used to prevent tartrate crystals from forming in the bottle by chilling the wine to near-freezing temperatures before bottling.

Additional information: Cold stabilization is crucial for white wines to avoid tartrate precipitation.

Question 12

Define ‘cap management’ during red wine fermentation.

Answer 12

Cap management involves techniques to manage the cap of grape skins that forms on top of fermenting red wine, ensuring optimal color, flavor, and tannin extraction. Techniques include punching down, pumping over, and rack and return.

Example sentence: Cap management is critical for red wines to achieve desired extraction levels.

Question 13

What is ‘carbonic maceration’?

Answer 13

Carbonic maceration is a winemaking technique where whole grapes are fermented in a carbon dioxide-rich environment before crushing. This method is commonly used in Beaujolais wines and results in fruity, low-tannin wines.

Additional information: Carbonic maceration is known for producing wines with bright fruit flavors.

Question 14

What does ‘oak aging’ impart to wine?

Answer 14

Oak aging can impart flavors such as vanilla, spice, and toast, while also adding tannins and allowing slow oxygenation, which can soften the wine and develop complexity.

Example sentence: Oak aging in new barrels can impart pronounced oak flavors to the wine.

Question 15

Explain the concept of ‘batonnage.’

Answer 15

Batonnage is the process of stirring the lees back into the wine during aging to enhance texture and complexity.

Additional information: Batonage is commonly used in white wine production to improve mouthfeel.

Question 16

What is a ‘solera system,’ and where is it used?

Answer 16

A solera system is a method of aging wine (or sherry) by fractional blending, where younger wine is progressively blended with older wine, ensuring consistency over time.

Example sentence: The solera system is often used in Jerez for aging sherry.

Question 17

What is the main difference between ‘fortified’ and ‘non-fortified’ wines?

Answer 17

Fortified wines have had distilled spirits (usually brandy) added to increase alcohol content, whereas non-fortified wines have alcohol levels produced solely by fermentation.

Example sentence: Port is a classic example of a fortified wine.

Question 18

What are the primary differences between white and red winemaking?

Answer 18

White wine is typically fermented without skins, while red wine is fermented with skins to extract color and tannins. White wine fermentation also generally occurs at lower temperatures.

Additional information: Red wine fermentation can involve longer maceration periods compared to white wine.

Question 19

Define ‘whole bunch fermentation.’

Answer 19

Whole bunch fermentation uses entire grape clusters, including stems, in the fermenting vessel. This technique can add complexity and a certain freshness or green character to the wine.

Example sentence: Pinot Noir is often made using whole bunch fermentation for added complexity.

Question 20

What is the purpose of fining and filtering in winemaking?

Answer 20

Fining and filtering are used to clarify the wine, removing unwanted particles and stabilizing the wine before bottling.

Additional information: Fining agents can include egg whites, bentonite, or isinglass.

Question 21

What is ‘saignée’ method?

Answer 21

The saignée method involves bleeding off a portion of red wine juice after limited contact with the skins, often to concentrate the remaining wine. The bled-off juice is used to make rosé.

Example sentence: Saignée rosé is known for its intense color and flavor concentration.