Viticulture And Vinification

Question 1

What is the type of yeast most commonly used in fermentation?

Answer 1

Saccharomyces Cerevisiae

Question 2

What is a yeast used in winemaking that can add complexity, but can also produce undesirable aromas if used in large amounts? What are some of these aromas described as?

Answer 2

Brettanomyces (Nicknamed “Brett”)

Sometimes the aromas of excess sensory compounds produced by Brettanomyces are described as:
-Mousy
-Band-aids
-Barnyard
-Cheese
-Rancidity

Question 3

What is the pigment inside of red grape skins called?

Answer 3

Anthocyanins

Question 4

What is Saignée and what is it’s English translation?

Answer 4

Saignée means “To Bleed” and it also describes a method of Rosé winemaking that involves “bleeding” off a portion of red wine juice partway through primary fermentation & maceration. This serves to darken the red wine by concentrating it, as well as creating a rather bold Rosé as a by-product.

Question 5

What is the fruiting area of the vine above the ground called?

Answer 5

The Scion