Winemaking

Question 1

What produces more grape juice? Crushing or pressing?

Answer 1

Pressing

Question 2

Typical order for red winemaking?

Answer 2

Crushing
Fermentation
Draining
Pressing
Maturation
Packaging

Question 3

What prevents extraction of flavours and tannins during fermentation in red wine?

Answer 3

Cap of grape skins on top of the juice

Question 4

What are the two common techniques to overcome the problem of a cap in red wine fermentation?

Answer 4

Punching down
Pumping over

Question 5

In rose winemaking, draining fermenting wine from the skins after a few hours is called what?

Answer 5

Short maceration

Question 6

Short maceration in rose winemaking involves what?

Answer 6

Draining fermenting wine from the skins after a few hours of fermentation

Question 7

Crushing and pressing grapes before fermentation will make a…?

Answer 7

White wine

Question 8

Why are higher temperatures needed for red wine fermentation?

Answer 8

To extract colour and tannins from the grape skins

Question 9

In white winemaking, lower temperatures during fermentation can result in what?

Answer 9

Fruitier aromas

Question 10

To reasons for using oak during fermentation or storage?

Answer 10

Can directly add flavours to the wine
Can allow flavours to evolve because of interaction with oxygen

Question 11

Oxygen does what to tannins during maturation/storage?

Answer 11

Softens the tannins

Question 12

If a winemaker wishes to soften tannins during maturation and storage, what technique can be used?

Answer 12

Oak ageing

Question 13

Is yeast used in malolactic conversion?

Answer 13

No

Question 14

What substance achieves malolactic conversion?

Answer 14

Bacteria

Question 15

Why is malolactic conversion not particularly important in red winemaking?

Answer 15

It nearly always takes place so is not noticeable

Question 16

Keeping wine in contact with the less has what effect to white wine?

Answer 16

Increase its body
Add extra flavours

Question 17

Bottle maturation with white wine has what effect on its colour?

Answer 17

Lemon to gold to amber

Question 18

Bottle-aged white wines develop what kind of tertiary characteristics?

Answer 18

Dried apricot, honey, nut and spice

Question 19

Bottle maturation with red wine has what effect on its colour?

Answer 19

Ruby to garnet to tawny then brown