Winemaking Flashcards
Which statement about acidification is false?
Acidification is common in Chablis
Acidification is usually done by the addition of tartaric acid.
Acidification is common in Europe warmer regions.
Acidification is common in Chablis.
It’s not necessary - why is it not necessary?
What does ‘Cold Maceration’ or ‘Cold Soaking’ mean and what does it achieve?
After crushing grapes macerate at low temperature before fermentation starts.
The purpose of this maceration is to extract colour and flavour compounds, with minimal tannins.
What is Malolactic conversion?
Takes place once alcoholic fermentation has finished
Converts tart Malic acid (also found in apples) into softer Lactic acids (also found in milk).
Result being softens and reduces acidity and creates buttery flavours and CO2
Which statement about Malolactic Fermentation is false?
- The lactic bacteria is sensitive to SO2 and MLC can be stopped by its use.
- Lowers the perceived acidity in a wine by converting the crisp malic acid to softer lactic acid.
- Can suppress the varietal purity and can add butter, hazelnut flavours.
- All white wines undergo MLC
All white wines undergo MLC.
- Easy question, but useful for recapping on how this works.*
- Note also to spell out MLC in full in the exam.*
How can a winemaker discourage Malolactic Conversion?
Storage at cooler temperature, use of SO2, or by filtering out the lactic bacteria.
List the 3 methods of clarification
Sedimentation
Fining
Filtration, with options:-
- depth filtration
- surface filtration
Which one of these is not an inert vessel?
Epoxy lined concrete tank.
Stainless steel .
A Glass bottle with a screw cap.
Oak barrel.
Oak barrel.
In the image below, in red wine making what does the A represent
Crush
What are the 2 methods listed for Filtration?
Depth filtration
Surface filtration (includes also sterile filtration)
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.
- Passing a wine through a filter
When large particles settle at the bottom of the tank and the wine is decanted off.
What is the aim of ‘Post-fermentation Extraction’?
Maceration after fermentation encourages further extraction of tannin which may or may not be desirable.
Can however result in smoother tannin structure for some varieties, and if left long enough.
What is ‘Cap Management’ and what does it achieve?
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.
Which one of these is wrong 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
It is used to adjust the acidity of wine.
Which one of these will not stop fermentation?
- Lowering the temperature to below 5°C
- When the alcohol rises to over 15% abv
- Adding SO2
- Chaptalisation
Chaptalisation (unless of course it is excessive)
Name and briefly summarise 3 methods of ‘Whole Bunch Fermentation’.
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 to give wine silkier texture and brighter fresher fruit character.
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.
Sorting, Destemming & Crushing, Pressing, Adjustments.
What is the typical fermentation range for red wines?
12°C to 32°C
5°C to 12°C
20°C to 32°C
12°C to 22°C
and why is that temperature applicable to red wine?
20°C to 32°C
- more extraction at a warmer temperature (boiling vegetables analogy), but need to be careful of boiling off too many esters/aroma compounds.
- Note different varieties can benefit from particular variations in this range. Eg Pinot Noir to help extraction*.
Which is a method of concentrating grape sugars?
- Passerillage
- Passito
- Ice wine production
- All of the above
All of the above
Which statement is most correct regarding inert vessels?
- Inert vessels do not pass oak flavours to the wine but the wine does typically oxidise.
- Inert vessels do pass oak flavours to the wine and the wine does oxidise.
- Inert vessels do pass oak flavours to the wine and the wine does not typically oxidise.
- Inert vessels do not pass oak flavours to the wine and the wine does not typically oxidise.
Inert vessels do not pass oak flavours to the wine and the wine does not typically oxidise.
What is the typical range of fermenting white wines?
4°C to 12°C
12°C to 22°C
12°C to 32°C
30°C to 32°C
and why is that temperature applicable to white wine?
12°C to 22°C
Warm temperatures can destroy delicate aroma compounds.
Which statement(s) about blending is/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.
1 only
1 & 2
1, 2 & 4
1, 2, 3, 4
1, 2, 3, 4
BCCPS to be explored.
In Sweet winemaking name 6 methods that result in sweeter wine
i. Stopping fermentation by Fortification, by adding high dose of SO2 or chilling the fermenting wine (must then be filtered).
ii. Adding a sweetening component such as Süssreserve or RCGM
iii. Using grapes affected by Noble Rot
iv. Drying grapes on the vine (become like raisins) ‘Passerilage’
v. Drying grapes after picking ‘Passito’ (in Italy) delivers ‘Recioto’ wine
vi. Freezing on the vine ‘Eiswein’ or ‘Ice Wine’.
Which one of these is not required if the grapes are mechanically harvested?
- Adjustments.
- Sorting.
- Pressing.
- Destemming & Crushing.
Destemming & Crushing.
Why not?
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
The use of specially cultured yeast strains.
recap on terminology: aerobic vs anaerobic
With regard to pressing wine, what does fractions mean?
Fractions 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.
It is different pressing of the same grapes at different pressures to give a mix of blending components.
Stabilisation - identify 3 reasons why this is used.
What is used to stabilise the wine in each case.
Tartrate crystals build up - use cold filtration
Microbiological instability - SO2 use
Oxygen/ oxidation - SO2 use
What are listed as must adjustments?
Changes to acidity.
Chaptalisation.
Addition of RCGM
Which of the following converts Malic acid to Lactic acid?
Saccharomyces cerevisiae
Brettanomyces
Lactic bacteria
Lactic bacteria