Wine Production

Question 1

What are the 2 main sugars in wine grapes?

Answer 1

Glucose and Fructose

Question 2

What are the 2 main acids in wine grapes?

Answer 2

Tartaric and malic

Question 3

T/F - In red wine production the grapes are crushed, pressed and filtered as soon as they come
in the winery?

Answer 3

False

Question 4

T/F - In white wine production the grapes are fermented at cool temperatures to retain their
delicate aroma?

Answer 4

True

Question 5

List 2 things which will be extracted from the skins during fermentation of red grapes?

Answer 5

Colour, flavour, textural compounds

Question 6

What is Malolactic Fermentation?

Answer 6

The conversion of malic acid into lactic acid (softer) by lactic acid bacteria

Question 7

What effect does malolactic fermentation (MLF) have on wines?

Answer 7

It softens the acidity (adds butter texture to Chardonnay)

Question 8

What is cold maceration?

Answer 8

Juice spends 24hr in contact with skins prior to fermentation

Question 9

What are Lees?

Answer 9

Lees are the dead yeast cells that remain in the wine once fermentation is finished

Question 10

Explain the process of ‘lees stirring’ in the production of Chardonnay?

Answer 10

Lees stirring is the manual process of mixing the wine to re-suspend the yeast through the wine. This enables the yeast cells to break down more quickly (called autolysis). As the cells break down they adds yeasty aromas and body to the wine.

Question 11

What are the four basic components of wine?

Answer 11

Acid
Sugar
Tannin
Alcohol

Question 12

What is the most common wine makers’ yeast?

Answer 12

Saccharomyces

Question 13

How do you stop malolactic conversion

Answer 13

Adding sulfur dioxide

Question 14

What type of wine goes through 100% malolactic conversion?

Answer 14

Red wine

Question 15

Fining is a clarification process. What two types of particles are removed

Answer 15

yeast and suspended particles

Question 16

The two most common chemicals added to the ‘must’ during crushing to prevent oxidation

Answer 16

sulfur dioxide and carbon dioxide

Question 17

Name two factors that influence with to pick grapes

Answer 17

ripeness and weather

Question 17

T/F: A warmer climate will result in a higher level of acid in grapes at vintage

Answer 17

False

Question 18

What is the principle method for producing rose wine?

Answer 18

Saignee - short masceration on skins

Question 19

Cold stabilisation removes the tartrate crystals from wine. How is this done?

Answer 19

Chilling must for tartrate crystals to form prior to fermentation that will then drop out of wine