Vinification

Question 1

3 Pre-Fermentation Factors

Answer 1

Sorting
De-stemming
Crushing

Question 2

Fermentation Equation

Answer 2

Sugar + Yeast = Alcohol, CO2, Flavors and Aromas, Heat

Question 3

3 Types of Aging Vessels

Answer 3

Wood
Stainless Steel
Concrete

Question 4

Difference in American and French Oak

Answer 4

American - bold, more intense flavors of vanilla, baking spices, dill and coconut
French - subtler aromas of vanilla, toast and Spice

Question 5

Malolactic Fermentation

Answer 5

Tart malic acids are converted to softer lactic acids. Can impart buttery or creamy textures to white wines

Question 6

Carbonic Maceration

Answer 6

Tanks filled with whole berries are blanketed under CO2 gas. Grapes ferment from the inside. Berries at the bottom of the tank are crushed and ferment naturally. Beaujolais

Question 7

Lees Contact

Answer 7

Leave white and sparkling wines in contact with the dead yeast produced during fermentation. Provide richness, creaminess, and texture. 
Aromas of...
Bread dough
Yeast
Toast
White flowers
Nuts

Question 8

Two Methods of Must Adjustment

Answer 8

Chaptalization-addition of sugar to must to increase final alcohol content
Acidification-addition of tartaric acid to increase acidity of must to achieve better balance of the wine

Question 9

Fining

Answer 9

Done to clarify wine.

Question 10

Cold Stabilization

Answer 10

Process that causes tartrate crystals to precipitate out of the wine at very low temps

Question 11

Filtration

Answer 11

Wine is passed through a series of filters to extract yeast and other microbes, assuring wine doesn’t re-fermentat