Vinification Flashcards

1
Q

In white wine making, why is skin contact limited?

A

To reduce the risk of oxidation

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2
Q

What process do some white winemakers choose to limit the contact between skin and juice and to, arguably, make a wine with more purity and delicacy?

A

They load the press with whole bunches of uncrushed grapes. The process is gentle, reduces risk of oxidisation and can, potentially, lead to wines with more purity & delicacy.

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3
Q

List, in order, the minimum (always present) flowchart steps that must happen to make White Wine.

A
  • Grapes pressed and skins extracted (or pressed as whole bunches)
  • Juice clarification (can be optional)
  • Alcoholic fermentation (54-71F)
  • Rack off Gross Lees
  • Newly made wine
  • Packaging and offered for sale
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4
Q

What can happen if white grape juice isn’t clarified before fermentation?

A

It can result in creation of unpleasant aromas and fermentation could stop prematurely.

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5
Q

What is the fermentation temperature range for white wine?

A

12c-22c / 54-72F

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6
Q

What are the 4 methods to clarify grape juice or finished wine?

A

Settling

Centrifugation

Fining

Filtration

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7
Q

What happens if wine is fermented at too low a temperature?

A

Creation of pear drop aromas and can fail to capture varietal fruit characters.

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8
Q

What happens if wine is fermented at too high a temperature?

A

Can encourage more complex non fruit aromas to develop BUT risks losing losing varietal fruit aromas.

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9
Q

Name 3 choices for a white wine maker after fermentation.

A
  1. Mature in oak or inert vessels (with or without Oak staves or chips).
  2. Omit or keep the fine lees to add texture and flavour to the wine.
  3. Allow or block MLF
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10
Q

Describe MLF and what does it achieve in wine?

A

MLF = Malolactic fermentation

Takes place once alcoholic fermentation has finished

Converts tart Malic acid (also found in apples) into softer Lactic acids (also found in milk).

Result softens and reduces acidity and creates buttery flavours and CO2

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11
Q

How can a winemaker discourage MLF?

A

Dropping to cooler temperature, adding SO2, or by filtering out bacteria.

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12
Q

How can a winemaker encourage MLF?

A

Raising the temperature of the wine, not adding SO2, adding malolactic bacteria.

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13
Q

Why might a winemaker blend the wine?

A

Improve consistency, enhance the balance of the wine, and/or create a certain style.

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14
Q

What is RCGM and what is it used for?

A

RCGM = Rectified Concentrated Grape Must

= Unfermented grape juice

Used to increase sweetness in the finished wine

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15
Q

In sweet winemaking, name 6 methods that result in sweeter wine

A
  1. Stopping fermentation by Fortification, by adding high dose of SO2, or chilling the fermenting wine (must then be filtered).
  2. Adding a sweetening component such as Süssreserve or RCGM
  3. Concentrating grape sugars
    3a. Using grapes affected by Noble Rot
    3b. Drying grapes on the vine (become like raisins) ‘Passerilage’

3c Drying grapes after picking ‘Passito’ (in Italy) delivers ‘Recioto’ wine

3d. Freezing on the vine ‘Eiswein’ or ‘Ice Wine’.

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16
Q

What does ‘Cold Maceration’ or ‘Cold Soaking’ mean and what does it achieve?

A

After crushing grapes, macerate with skins at low temperature before fermentation starts.

The purpose of this maceration is to extract colour and flavour compounds. Tannins are more soluble in alcohol (not water), and are not extracted here.

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17
Q

At what temperature range is red wine usually fermented?

A

20-32c / 68-90F

Above 35c/95F may kill the yeast.

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18
Q

What is ‘Cap Management’ and what does it achieve?

A

The ‘Cap’ is the mass of pulp and skins on the surface of the wine, if left to float little colour, flavour or tannin will be extracted.

‘Cap Management’ is one of the processes to to keep the pulp and skins in contact with the fermenting juice.

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19
Q

List 4 ‘Cap Management’ techniques and briefly outline what they are.

A

Punching Down - Punching the Cap down by hand with paddles on sticks, more latterly done by mechanical paddles.

Pumping Over - Fermenting juice drawn from bottom of vat and pumped up on to the top to wet the Cap.

Rack and Return - Fermenting juice drained into another vessel then pumped back over the Cap.

Rotary Fermenters - Fermentation takes place in rotating horizontal tanks keeping juice in constant contact with skins.

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20
Q

What is ‘Post-fermentation Extraction’?

A

Maceration after fermentation encourages further extraction of tannin which may or may not be desirable. Some winemakers believe it results in smoother tannin structure.

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21
Q

What is ‘Press Wine’ and what is it used for and what are ‘press fractions’?

A

When maceration has finished, the ‘free run’ wine is drawn off the skins then the remaining mass is pressed creating ‘press wine’.

Early pressings are much the same as the free run wine but with more pressure the ‘free run’ gets progressively darker - press fractions.

Later press fractions may be used to adjust colour and tannin in the final blend.

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22
Q

What is the purpose of ‘Whole Bunch Fermentation’?

A

The use of whole bunches of uncrushed grapes in the fermentation varying from a small % to the entire vat. The objective being to create an oxygen free environment for the uncrushed fruit.
The berries create some alcohol in their cells without yeast referred to as ‘Intracellular Fermentation’.
A range of distinctive fruity aromas is created in the berry which gives wines, made this way, unique qualities, full fruit, kirsch, and bubble gum.

Three Types: Carbonic/Semi-Carbonic/Whole cluster with crushed fruit

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23
Q

Name and briefly summarise 3 methods of ‘Whole Bunch Fermentation’.

A

Carbonic Maceration - Placing whole uncrushed bunches into vats that are filled with CO2 to remove oxygen. Intracellular Fermentation starts and at 2% ABV the skins split releasing juice. Then usually pressed and yeast then complete fermentation. Method extracts colour but little tannin, wines are soft and fruity with notes of Kirsch, bubblegum and cinnamon like spice.

Semi Carbonic - Similar to Carbonic but vats not filled with CO2. Vats filled with whole bunches, top ones crunch bottom releasing juice. Ambient yeast ferments juice which creates CO2, intact berries undergo Carbonic Maceration. Can result better grape aromas.

Whole Bunches with crushed fruit - Whole bunches mixed with crushed grapes, no CO2 but bunches blanket crushed grapes keeping out oxygen so intracellular fermentation takes place.Technique thought to give wine silkier texture and brighter fresher fruit character.

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24
Q

What are the 4 most common black grape varieties for high-volume wine making and why are they most suitable?

A

Cab Sav, Merlot, Syrah/Shiraz & Grenache/Garnacha

Because the regions responsible for high-volume wines tend to be warm, sunny and dry and due to the concentration of colours, tannins and flavours, in their skins, they can deliver fruity wines with adequate colour even at high yields.

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25
Q

Generally, at what temperature will high-volume red wines be fermented at and why?

A

22-25c / 71-77F with commercial yeast.
The lower temperature will help maximise fresh fruit flavour.

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26
Q

For premium wines, what is the usual fermentation temp range for Cab Sav and why?

A

Generally 26-30c / 79-86F being warm enough for sufficient extraction yet cool enough to promote fresh fruit flavours.

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27
Q

What is a ‘Natural Wine’?

A

A wine that is made with minimal intervention

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28
Q

Oxygen during wine making is?

Always positive.

Always negative.

Sometimes positive and sometimes negative.

Has no impact on the final wine.

A

Sometimes positive and sometimes negative

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29
Q

Which one of these is FALSE about using Sulphur dioxide in wine making?

SO2 Levels are limited because it can be toxic at very high levels.

It is an antioxidant

It is used to adjust the acidity of wine.

It’s an antiseptic

A

It is used to adjust the acidity of wine.

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30
Q

Which is not often part of anaerobic wine making?

Maturing wines in old oak barrels.
Use of antioxidants on the grapes during picking.
Picking at night when the temperatures are low.
Filling airtight equipment with Carbon Dioxide or Nitrogen.

A

Maturing wines in old oak barrels, b/c oak lets in oxygen.

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31
Q

Protective wine making is most likely to result in wines that are:

Oaky.
Complex.
Fruity in Style.
Age worthy.

A

Fruity in Style.

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32
Q

What is the best method of storing anaerobic made wines?

In the stomach of your tutor.

In an inert stainless steel tank or epoxy resin lined cement tank.

In an oak barrel

In a bottle with a plastic cork.

A

In an inert stainless steel tank or epoxy resin lined cement tank.

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33
Q

Which is an INCORRECT statement?

The bigger the barrel the slower oxidation occurs.
All other things being equal, the smaller the barrel the quicker the oak flavour is imparted.
A 225 Litre barrel is small.
Large barrels oxidise faster because of their greater surface area.

A

Large barrels oxidise faster because of their greater surface area.

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34
Q

Which wine is not made by leaving a gap at the top of a barrel?

Rutherglen Muscat
Olorosso Sherry
Champagne
Tawny Port

A

Champagne

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35
Q

Which tertiary flavours are a result of excess oxidation during maturation?

raspberry, toffee, nuts
caramel, toffee, nuts
caramel, coffee, tar
raspberry, toffee, tar

A

caramel, toffee, nuts

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36
Q

Which one of these is not a sign that a wine has become exposed to too much oxygen?

White wines get darker.
Red wines get lighter.
Wines lose their fresh fruit flavour.
Bacteria will cause the wine to lose acidity, develop buttery flavours and become fizzy.

A

Bacteria will cause the wine to lose acidity, develop buttery flavours and become fizzy.

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37
Q

Which material will not impart an oak character to the wine

Staves.
Oak chips.
Oak barrels.
Epoxy resin lined tanks.

A

Epoxy resin lined tanks.

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38
Q

Which one of these is not an inert vessel?

Epoxy lined concrete tank
Stainless steel
A Glass bottle with a screw cap
Oak barrel

A

Oak barrel

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39
Q

What is the correct order for Grape Processing?

Sorting, Destemming & Crushing, Pressing, Adjustments.
Sorting, Pressing, Destemming & Crushing, Adjustments.
Adjustments, Sorting, Destemming & Crushing, Pressing.
Pressing, Destemming & Crushing, Adjustments, Sorting.

A

Sorting, Destemming & Crushing, Pressing, Adjustments.

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40
Q

Which one of these is not required if the grapes are mechanically harvested?

Adjustments.
Sorting.
Pressing.
Destemming & Crushing.

A

Destemming & Crushing: machine-harvested grapes have been shaken from their stems.

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41
Q

With regard to pressing wine, what does a fraction refer to?

A fraction is the ratio of juice to skin.
It is the percentage of juice to the total weight of the grapes.
It is different pressing of the same grapes at different pressures to give a mix of blending components.

A

It is different pressing of the same grapes at different pressures to give a mix of blending components.

42
Q

Which TWO statements about acidification are false?

Acidification is common in Chablis
Acidification is usually done by the addition of tartaric acid.
Acidification is carried out by the addition of an alkali
Acidification is common in warmer regions, and permitted in in warmer EU regions only.

A

Acidification is common in Chablis

Acidification is carried out by the addition of an alkali

43
Q

The main organism used to carry out alcoholic fermentation is:

Brettanomyces
Lactic acid bacteria
Saccharomyces cerevisiae
Sponge Bob square pants

A

Saccharomyces cerevisiae

44
Q

Which of these are reason that Alcoholic fermentation may stop?

1) The sugar is consumed
2) The temperature is above 35℃
3) The yeast runs out of nutrients
4) The sugar and alcohol level is too high.

1, 2, 3, 4
1 only
1, 2, 4
1, 2, 3

A

1, 2, 3, 4

45
Q

Which is not a method for the wine maker to artificially stop the fermentation?

Addition of tartaric acid
Chill the wine and filter.
Addition of SO2
Addition of Spirit to raise the alcohol level .

A

Addition of tartaric acid

46
Q

Which one of these statements about yeast is False?

Commercial yeast strains give a consistency of flavour.
Ambient Yeast strains (wild fermentation) results in wines that may be more complex.
Ambient / Wild yeast strains are more reliable at higher temperatures.
Yeast will not ferment correctly if the temperature is too high or too low.

A

Ambient / Wild yeast strains are more reliable at higher temperatures.

47
Q

Which one of these statements is FALSE?

Fermenting at higher temperatures, results in the loss of volatile aromas, particularly floral aromas
Red wines are less likely to have floral aromas due to their higher fermentation temperature
Lower temperatures encourage the development of fruity flavors in white wine

High temps are necessary for color and tannin extraction in red wine

A

Red wines are less likely to have floral aromas due to their higher fermentation temperature

48
Q

MLF stands for?

More Lemon Flavours
Mumma Likes Fruity wine
Medial Longitudinal Fasciculus
Malo Lactic Fermentation

A

Malo Lactic Fermentation.

49
Q

What does MLF do to wine?

Adds lemon flavours to the wine, and makes the tartaric acid sharper.
Creates a fruiter style of wine
Softens acidity and can add a buttery flavour to the wine

A

Softens acidity and can add a buttery flavour to the wine.

50
Q

Which statement about Lees Contact is false?

Is the sediment of the dead yeast cells
Can add richness to wine during extended ageing
Gross lees come out of the wine first, the fine lees settles afterwards and are removed during maturation process
Lees Contact is being attacked at the pub by Lee after he has consumed too much wine.

A

Lees Contact is being attacked at the pub by Lee after he has consumed too much wine.

51
Q

Which statements about blending are true?

1) Blending of grape varieties is common
2) Blending of vintages is allowed in some regions.
3) Blending can occur at any stage of the winemaking process
4) Blending of different pressing fractions can help balance wine

1 only
1 & 2
1, 2 & 4
1, 2, 3, 4

A

1, 2, 3, 4

52
Q

Which is not an example of Clarification?

Sedimentation
Fining
Millerandage
Filtration

A

Millerandage

53
Q

Clear or purple/pink crystals in a bottle of wine imply that the wine?

Has been aged in oak barrels
Has not been chilled to stabilise the wine
Excess sugar from chaptalisation has not dissolved in the wine

A

Has not been chilled to stabilise the wine. Cool temps accelerate the formation of harmless tartaric crystals (e.g. aged in a cool cave). Winemakers can force crystalization by cooling the wine below freezing for a short period.

54
Q

Regarding Sterile filtering, which statement is FALSE:

1) Not necessary for fortified wines.
2) A surface filter with pore size small enough to remove yeast and bacteria.
3) Is not required for low acid, sweet wines that have not undergone MLF.
4) A filter whose pores can block up easily.

A

3

55
Q

Which packaging option is best at preserving fresh fruity wines?

Bag in box
Plastic bottles
Glass bottles with Screw Cap
Glass bottles with Cork

A

Glass bottles with Screw Cap, since plastic ultimately allows in air.

56
Q

You receive a glass of wine smelling of damp cardboard. What was the vessel the wine came in?

Bag in box
Plastic bottles
Glass bottles with Cork
Glass bottles with Screw Cap

A

Glass bottles with Cork (Trichloroanisole)

57
Q

Which one of these is NOT a method used in anerobic winemaking?

Use of SO2 at harvest time
Picking at night when it is cooler
Fermentation in Stainless Steel
The use of specially cultured yeast strains

A

The use of specially cultured yeast strains

58
Q

Which one of these is NOT a flavour associated with oak barrels?

Cloves
Toast
Leather
Vanilla

A

Leather

59
Q

What is the correct order for typical red wine production?

Crush, press, ferment, maturation, bottling
Crush, ferment, press, bottling, maturation
Crush, ferment, press, maturation, bottling
Crush, Ferment, maturation, press, bottling

A

Crush, ferment, press, maturation, bottling

60
Q

Sulphur Dioxide is an antiseptic, which one of these is the least susceptible?

Saccharomyces cerevisiae
Brettanomyces
Lactic bacteria

A

Saccharomyces cerevisiae

61
Q

Which of these yeast and bacteria is the main yeast used for wine production?

Saccharomyces cerevisiae
Brettanomyces
Lactic bacteria

A

Saccharomyces cerevisiae

62
Q

Which of these yeast and bacteria give a plastic, sticking plaster, smoked meat and/or leather or sweaty horses notes to a wine?

Saccharomyces cerevisiae
Brettanomyces
Lactic bacteria

A

Brettanomyces

63
Q

Which of these yeast or bacteria converts Malic acid to Lactic acid?

Saccharomyces cerevisiae
Brettanomyces
Lactic bacteria

A

Lactic bacteria

64
Q

During winemaking, pressing grapes harder will?

Increase the amount of wine and it will be smoother.
Decrease the amount of wine. Higher alcohols will be squeezed out that evaporates as angle share during maturation.
Increase the amount of juice but at the risk of increased bitter components.

A

Increase the amount of juice but at the risk of increased bitter components.

65
Q

Adding an Alkali will?

Increase the acidity in the wine or must
Decrease the acidity in the wine or must
increase the tannins in the wine or must
decrease the tannins in the wine or must

A

Decrease the acidity in the wine or must

66
Q

Adding tartaric acid to a wine will?

Increase the acidity in the wine or must
Decrease the acidity in the wine or must
This is known as de-acidification
Increase the tannins in the wine or must
Decrease the tannins in the wine or must

A

Increase the acidity in the wine or must

67
Q

RCGM means?

Racing car from General Motors.
Restrict Carbonation Generating Maceration
Rectified Concentrated Grape Must
Reduced Concentrated Grape Maceration

A

Rectified Concentrated Grape Must

68
Q

Which is not a by-product of Alcoholic fermentation?

Heat
Flavour
Carbon Dioxide
Sugar

A

Sugar

69
Q

What is the typical range at which yeast can ferment?

0°C to 38°C
5°C to 58°C
15°C to 58°C
5°C to 35°C

A

5°C to 35°C / 41 - 95F

70
Q

What is the typical range of fermenting white wines?

12°C to 32°C
4°C to 12°C
30°C to 32°C
12°C to 22°C

A

12°C to 22°C / 54 - 72 F

71
Q

What is the typical range of fermenting red wines?

12°C to 32°C
5°C to 12°C
20°C to 32°C
12°C to 22°C

A

20°C to 32°C / 68 - 90F

72
Q

Which one of these will not stop fermentation?

Lowering the temperature to near 0°C
When the alcohol rises to over 15% ABV
Adding SO2
Chaptalisation

A

Chaptalisation, adding sugar from a non-grape source

73
Q

Which statement about Ambient Yeast is False?

Ambient Yeast must be kept at an ambient temperature of 18-20°C to ferment correctly
It is found throughout the winery and on the bloom
Adds complexity to the wine but results can be random
Many ambient yeast can be killed off with SO2

A

Ambient Yeast must be kept at an ambient temperature of 18-20°C to ferment correctly

74
Q

Which statement about Malolactic Fermentation MLF is false?

The bacteria is sensitive to SO2 and can be stopped by it.
Lowers the perceived acidity in a wine by converting the crisp malo acid to softer lactic acid
Can suppress the varietal purity and can add butter, hazelnut flavours
All white wines and most reds undergo MLF

A

All white wines and most reds undergo MLF

75
Q

MLF can be inhibited by?

Filtering out the bacteria
Adding SO2 after alcoholic fermentation
Keeping the wine cool

All of the above

A

All of the above

76
Q

Which statement is TRUE about Small barrels?

They have the largest effect on wines, giving more flavour, tannins and oxidative effects
They have less effect on the wine. giving less flavour. tannins and oxidative effects
Are much cheaper to make and use so are more cost effective.
Are perfect for barrel fermentation of red wines

A

They have the largest effect on wines, giving more flavour, tannins and oxidative effects (225 litre barriques)

77
Q

Which statement about Skin contact is false?

Colour flavour and tannins are extracted from the skin
The longer the skin contact the more the extraction
Not all red wines are made from skin contact
Many whites are made without skin contact.

A

Not all red wines are made from skin contact

78
Q

Free run juice is?

Less likely to contain bitterness from pips (aka seeds)
Is the most lightly coloured of all juice off the press.
Freed during crushing, before any pressing

All the above

A

All the above

79
Q

Which one of these is not a method of increasing extraction during wine making?

Rotary Fermenters
Rack & Return
Punching down
Punch up
Pumping Over

A

Punch up

80
Q

Which one of these is not a method of increasing extraction during wine making?

Pumping over
Bleeding (Saignee)
Post fermentation Maceration
MLF

A

MLF

81
Q

Which is a method of concentrating grape sugars?

Passerillage
Passito
Ice wine production
All of the above

A

All of the above

82
Q

In the image below, in red wine making what does the A represent

A

Crush

83
Q

A wine for long term storage needs?

High tannin
High Acidity
High alcohol
Any of the above

A

Any of the above

84
Q

Gross Lees is?

The mass of skin left over after pressing a white wine
Dead yeast and grape skins that fall out of the wine shortly after fermentation has ended.
Short hand for Sur Lie

A

Dead yeast and grape skins that fall out of the wine shortly after fermentation has ended.

85
Q

A Depth filter is?

A type of filter similar to a sieve. That is a sheet with lots of holes in it, where larger particles get caught.
A type of filter that is made up of material such as diatomaceous earth (DE). When the product is passed through the filter, larger particles are caught amongst the material.
Adding a material to the wine that passes down through the wine attracting and capturing particles.
All of the above

A

A type of filter that is made up of material such as diatomaceous earth (DE). When the product is passed through the filter, larger particles are caught amongst the material.

86
Q

Sedimentation is?

Adding a material to the wine that passes down through the wine attracting and capturing particles.
When large particles settle at the bottom of the tank and the wine is decanted off.
The building of humus layers in the vineyard.
None of the above.

A

When large particles settle at the bottom of the tank and the wine is decanted off.

87
Q

A friend opens a bottle of wine and discovers what looks like glass in the bottom of the cork. You tell her to?

Don’t worry, you can drink it, just filter out the glass first.
Don’t worry, they are tartrate crystals, harmless.
It is residual yeast from a second fermentation in bottle.

A

Don’t worry, they are tartrate crystals, harmless.

88
Q

What is Saignée?

A

Pronounced Sonyay

The saignée method (meaning “bleeding” in French), involves making rosé as a by-product of red wine fermentation, where a portion of the pink juice from the grape must is removed at an early stage, which is fermented separately to produce rosé.

89
Q

What are the 4 steps of white grape processing?

A

Sorting (optional, could use whole clusters)

Destemming (optional)

Crushing (optional)

Cold maceration (optional, for aromatics)

Pressing (required)

90
Q

How would you acidify grape juice?

A

Add Tartaric acid

91
Q

How would you de-acidify grape juice?

A

Addition of various alkali

92
Q

How would you sweeten grape juice (or finished wine)?

A

Addition of Rectified Concentrated Grape Must (RCGM) , Sussreserve, or sugar (Chaptalisation)

93
Q

List 4 considerations during white wine making

A

Skin contact

Clarification

Fermentation temperature

MLF or no?

Age on the lees?

Choice of vessel

  • Inert
  • Inert (+ Oak)
  • Barrels
94
Q

List 4 winemaking considerations during Red wine making.

A

Pre-fermentation extraction (cold maceration)

Extraction during fermentation

Oak inserts

Post-fermentation extraction

Pressing - free run vs press wine

95
Q

Give 4 reasons why you might blend wine

A

Balance

Consistency

Style

Complexity

Price

96
Q

List the 3 methods of clarification

A

Sedimentation

Fining

Filtration

  • depth filtration
  • surface filtration
97
Q

List 3 things you might want to stabilise your wine against

A

Tartrate formation (freeze out the crystals)

Microbiological issues (via SO2, sterile filter, MLF prevents some)

Oxygen Excess (avoid exposure to O2, fill bottles with nitrogen, etc.)

98
Q

What are the 4 human factors affecting style, quality and price of wines?

A

Grape growing

Winemaking

Maturation

Market forces

99
Q

What are the three ways to make Rosé wine?

Briefly summarise them.

A

Direct Pressing - Grapes crushed and pressed (as for white wine) being careful not to press too hard. Fermented cool as for white wine. Used for delicately coloured Rosés

Short Maceration - Grapes crushed and allowed short maceration, usually pre-fermentation. Free run juice drained and fermented at low temp as for white wine. Produces darker Rosés.

Blending - Small amount red wine added to white. In EU only permitted in Champagne. Some fruity inexpensive New World Rosés made this way

100
Q

How is White Zinfandel made?

A

Same as any other Rose but with Zinfandel grapes

De-stem grapes then Direct Pressing or Short Maceration (actually made by Saignee method!)

Cool ferment at 12-22C and stop ferment whilst still some residual sugar by cooling and filtering.

NB Some fully fermented, dry, White Zin is also made