Wine Making

Question 1

Terroir-what creates unique properties for wines

Answer 1

Soil composition
Climate
Winemaking techniques
Tradition

Question 2

Making white wine
What is the must?
Pressed juice and remove the must is called?
Cold settles then have to rack of juice, what is that?
What yeast culture is used to inoculate the wine?
Ferment juice then rack off lees, what is that?

Answer 2

The crushed/ destemed grapes.
Pomace
Scape the slim off the top
Saccharomyces cerevisea
Lees is the sludgy dead yeast at the bottom of the vat.

Question 3

Continue making white wine
Filter, what is fine? Then need to blend and adjust, this is called
The last step is what

Answer 3

Fine is
Elevage
Bottle the product

Question 4

Making Red Wine
Crush/ destem if necessary
Inoculate the must why is this different
Ferment must to wine
After wines are finished they go through this process
What come after the racking of the lees

Answer 4

For the color of the wine will change with the grape skins
Malolactic fermentation- an added viral bug to soften the tannins in their wine
Last step is blend, filter age, fine, and adjust followed bottle.

Question 5

Carbonic Maceration is what?

Answer 5

Anaerobic fermentation of berries under carbon dioxide and creates intense fresh fruits

Question 6

Batonnage is what?

Answer 6

Uses a baton to stir the lees to add some weight in to the wine that looks watery.

Question 7

Malolactic fermentation is what and what causes it?

Answer 7

Secondary bacterial fermentation by Oenococcus oeni used to soften the tennis in the wine by turning magic acid into lactic acid.

Question 8

Chapitalization to the must is what?

Answer 8

Is the addition of sugar prior to fermentation and this will elevate the alcohol level in the wine.

Question 9

Things that have to be on a US wine label

Answer 9

Brand name
Type of wine
Alcohol by volume (AVB)
Name/ location 
Volume  750mL
Contains Sulfites
Government warning

Question 10

Temperatures for win?

Answer 10

Sparkling 45 F
White/ rose 55 F
Reds 65 F

Question 11

Levels of AOC system France

Answer 11

Vin de Table
Vin de Pays
Vin Delimite de Qualites Superieure (VDQS)
Appellation d’ Origine Controllee (AOC)

Question 12

Changes to Franc’s AOC system in 2012

Answer 12

Vin de France- replaces Vin de Table
Indication Geographique Protégée (IGP) replaces Vin de Pays and VDQS
Appellation d’Origine Protégée (AOP) replaces AOC

Question 13

DO -Denominacion de Origen
DOCa -Denominacion de Origen Calificada
“Qualified Designation of Origin”
Vino de Calidad con Indicacion Geografica, ranks owner than DO
Vino de Pago-individual wine estates(Pago), special status within DO zone.
PGI -Protected Geographic Indication
Vino de la Tierro -table wine

Answer 13

Spain’s wine laws

Question 14

Joven- young/ no oak aging
Crianza two year aging in oak or bottle for six months
Reserva aged for three years in oak or bottle for one year
Gran reserva aged five years in oak or bottle for two years

Answer 14

Aging of Spanish wine

Question 15

Portugal wine regulations

Answer 15

The EU- Protected Designation of Origin, PDO
in Portugal - Denomação de Origem, DOC
EU’s IG wine is labeled Protected Geographic Indication, PGI.
Portugal IG category is Vinho Regional, VR