Vinification of still wines review

Question 1

what are the four main categories of wines

Answer 1

still
sparkling
fortified
flavored

Question 2

what is enology

Answer 2

knowledge and study of wine

Question 3

what is a generic wine

Answer 3

labeled for the geographic area in which they are grown or in a the style of a wine from that region

Question 4

what is a proprietary wine

Answer 4

a proprietary wine is one that is uniquely named by a particular winery and cannot be duplicated

Question 5

what is a varietal wine

Answer 5

a varietal wine is one hat is labeled with name of the dominant variety

Question 6

define must

Answer 6

must is the juice mixture in the process of becoming wine. it contains the juice skings pulp and seed that come out of the crusher destemmer

Question 7

what is chaptalization and what does it do

Answer 7

is the addition of sugar to the must to increase the resultant alcohol level of wine

Question 8

t or f

the higher the sugar content f the grapes the higher the potential alcohol

Answer 8

t

Question 9

place the following winemaking steps in the correct order for making a white wine 
malolactic fermentation
pressing 
fermentation
cruising destemming
bottling
cold stabilization 
barrel aging

Answer 9

crushing destemming
pressing
fermentation
malolactic fermentation
barrel aging
cold stabilization
bottling

Question 10

what is the mass of skins pulp and pits left ober after pressing called

Answer 10

pomace

Question 11

what is the formula for fermentation

Answer 11

sugar + yeast = alcohol + co2 + heat

Question 12

why would a white wine be vinified in a stainless steel tank thats chilled to about 55f

Answer 12

to slow the fermentation process thereby increasing fruit flavors and retaining aromatic elements

Question 13

what are the lees

Answer 13

the lees are the sediment left over after fermentation that consists of grape pulp seeds skins and dead yeast cells

Question 14

how does contact with the lees affect a wine

Answer 14

lees contact will add greater complexity and flavor to the wine

Question 15

what happens to the fermentation if the temperature is allowed to rise above 95F

Answer 15

temperatures above 95 would kill the yeasts and stop fermentation

Question 16

what is the result of malolactic fermentation

Answer 16

malolactic fermentation converts malic acids to the softer lactic acids

Question 17

do most red wines undergo malolactic fermentation

Answer 17

yes

Question 18

what is diacetyl

Answer 18

diacetyl is a compound produced during malolactic fermentation that imparts a slight buttery character

Question 19

t or f

raising the temperature of the wine encourage malolactic fermentation

Answer 19

t

Question 20

what is residual sugar

Answer 20

is the grape sugar that is left over in the wine after fermentation is complete or stopped.

Question 21

what is the purpose of racking

Answer 21

racking is a method of clarifying a wine

Question 22

t or f

cap is the mass of grape skins pulp and pits that rises to the top of the fermentation vessel as fermentation progresses

Answer 22

t

Question 23

what is the purpose of pumping over

Answer 23

pumping over is done to extract more color and flavor from the skins of the fermenting mush

Question 24

what is another method of integrated the juices with the cap

Answer 24

punching down rack and return and submerged cap method are other ways to integrate the juices with the cap

Question 25

t or f | thermovinification is a new process being used by many of the worlds most renowned wineries

Answer 25

f

Question 26

how does carbonic maceration work

Answer 26

carbonic maceration is an intra cellular fermentation in a anaerobic environment

Question 27

t or f | new oak barrels impart less flavor and complexity than old oak barrels

Answer 27

f

Question 28

t or f | the smaller the oak cask the less teh influence of the wood

Answer 28

f

Question 29

t or f many winemakers use a declining scale of aged barrels for example one third new barrels one third one year old and a third of tow year old barrels

Answer 29

t

Question 30

t or f | wine that is barrel aged is frequently topped off and sometimes racked to other barrels

Answer 30

t

Question 31

why would a wine maker extend the maceration of a red wine

Answer 31

extended maceration extracts color flavor and tannin from the skins

Question 32

what is the purpose of fining

Answer 32

fining is done to remove particles suspended in the wine

Question 33

what is a common fining agent

Answer 33

egg whites

Question 34

what is a wine maker trying to avoid by cold stabilization

Answer 34

precipitation of tartrate crystals ater the wine is bottled

Question 35

are tartrate crystals harmful

Answer 35

no

Question 36

do they affect the quality of the wine

Answer 36

no

Question 37

does colored glass protect wine from the affects of light rays

Answer 37

yes

Question 38

what is the preferred method of bottling in most modern wineries

Answer 38

cold sterile bottling

Question 39

what is a common cause for a corked wine

Answer 39

a moldy cork

Question 40

describe micro oxygenation

Answer 40

micro oxygenation is a technique for adding very low levels of oxygen to a developing wine over a period of time to bring about desirable changes in wine texture and aroma which cannot be obtained ny traditional aging during barrel maturation

Question 41

why would a winemaker use reverse osmosis in making wine

Answer 41

a winemaker would use reverse osmosis to remove water from the must or alcohol and volatile acidity from a wine