Vinification

Question 1

Primary steps in prefermentation

Answer 1

Harvest, sort, destem, crush

Question 2

Equation for fermentation

Answer 2

Sugar plus ambient yeast = CO2 and alcohol. Creates flavors, aroma, heat

Question 3

Main difference between red and white fementation

Answer 3

Whites are often destemmed and have limited skin contact. Reds are not filtered until after fermentation and enjoy extended maceration. Whites sometimes have contact with Lees. Reds are often aged for longer periods.

Question 4

Standard Barrel Size

Answer 4

1). Large Foudre 1,000 litres 2). Small Barrique 225 litres 3). Egg-shaped Barrel. Smaller barriques concentrate impact of wood on wine.

Question 5

Type of Vessel

Answer 5

Wood, Stainless Steal, Concrete

Question 6

Barrel aging results in

Answer 6

Oxidation (white wines darken and red wines lighten). Evaporation (loss of fluid). Textural changes (soften wines). Flavor changes (wood can imprat vanilla, oak, wood, baking spices, toast, dill, coconut).

Question 7

Old vs. new barrels impart what to the wine

Answer 7

Old barrels impart little to the wine and become neutral after years 4, 5, and 6 but can still impart texture and oxidative flavor

Question 8

Decomposing lees taste like

Answer 8

Bread, yeast, toast, nuts, white flowers

Question 9

Two main must adjustments

Answer 9

Acidify and Chaptalize

Question 10

In preparation for bottling what is done

Answer 10

Fining, filtration (yeast and microbes extracted), packging (bottle, tetra pak, keg, can, closure (screw cork glass) capsule, foil, labels.

Question 11

Fining can be done by

Answer 11

Cold stabalization

Question 12

American oak imparts

Answer 12

Bold intense flavor of vanilla, baking spice, dill coconut

Question 13

French oak imparts

Answer 13

Subtle aroma of vanilla, toast, baking spices

Question 14

Vinification involves decisions made in the

Answer 14

Winery