Vinification

Question 1

What process is the metabolism of yeast cells converts sugar in grape must into ethyl alcohol and carbon dioxide?

Answer 1

Alcohol fermentation

Question 2

WHat is generated during alcohol fermentation

Answer 2

heat

Question 3

The amount of heat generated by fermentation increases with what?

Answer 3

the size of the must

Question 4

Small vessels provoke what kind of fermentation?

Answer 4

slow and cool

Question 5

Larger vessels provoke what kind of fermentation?

Answer 5

short and hot

Question 6

Below what temperature will yeasts not act?

Answer 6

50F

Question 7

Above what temperature will yeasts die?

Answer 7

113F

Question 8

What is the benefit of hot fermentation for red wine?

Answer 8

Extraction of color, tannin, and flavor

Question 9

What is batonnage?

Answer 9

Lees stirring. Adds further complexity and richness

Question 10

What is chaptalization?

Answer 10

The addition of sugar to the must to increase the final alcohol and glycerin content of the wine

Question 11

What is reverse osmosis?

Answer 11

Separates wine into 2 constituent parts, permeate and retentate

Question 12

What is acidification?

Answer 12

The addition of acid to must or to a finished wine

Question 13

What is malolactic fermentation?

Answer 13

AKA Secondary fermentation. Lactic acid bacteria convert harsh malic acids into softer lactic acids and carbon dioxide

Question 14

Malolactic fermentation often occurs in white or red wines?

Answer 14

Red and most of the worlds fuller style whites undergo full or partial malo

Question 15

What is a byproduct of malolactic fermentation?

Answer 15

Diacetyl

Question 16

What is diacetyl?

Answer 16

Compound responsible for buttery aromas in wine

Question 17

What is carbonic maceration?

Answer 17

Alcoholic fermentation used for some red wines where whole, uncrushed grapes under a blanket of CO2 initiate a natural fermentation by crushing other grapes below.