Winemaking

Question 1

What are the different parts of the grape?

Answer 1

Seed and stems
Skins
Pulp
Tannins

Question 2

What do seeds and stems contain?

Answer 2

Tannins
Bitterness oils

Question 3

What do skins contain?

Answer 3

Flavour compounds
Tannins
Colour

Question 4

What does the pulp contain?

Answer 4

Water
Sugar
Acids

Question 5

What are the two main acids found in the pulp?

Answer 5

Tartaric
Malic

Question 6

What do tannins taste like at véraison?

Answer 6

Bitterness and astrigent

Question 7

What is a natural wine?

Answer 7

Made with minimal intervention

Question 8

How do winemakers avoid oxygen intake for wine?

Answer 8

Sulfur dioxide
Grapes picked at night (cool temp slows chemical reactions)

Question 9

What does oxygen do to primary fruit characteristics?

Answer 9

Oxidation reduces primary fruit flavours and aroma.

Question 10

What vessels are good for anti oxidative wines?

Answer 10

Inert vessels
Stainless steel
Epoxy resin lined cement tanks

Question 11

What is aerobic

Answer 11

In contact with oxygen

Question 12

What does oxygen do for red wines in oak?

Answer 12

Softens tannins and gives complexity of flavoura

Question 13

How does wine change colour with oxygen?

Answer 13

Red wines brown and pale
White wine deeper and orange

Question 14

What do oak tannins do?

Answer 14

Structure
Textual profile

Question 15

What are common flavours of oak?

Answer 15

Toast, vanilla, smoke and cloves

Question 16

By what use does a barrel offer no toast flavour

Answer 16

4th use

Question 17

What are the stages of grape processing

Answer 17

Reception
Destemming and crushing
Pressing

Question 18

What is free run juice?

Answer 18

Grape juice that has been crushed (skin broken)

Question 19

When does pressing happen for whites and reds?

Answer 19

Reds -after fermentation
Whites before fermentation

Question 20

What is chaptalisation?

Answer 20

When sugar from a source other than a grape is added to a wine

Question 21

What is RCGM?

Answer 21

Rectified concentrated grape must

Question 23

How is acidification carried out?

Answer 23

Through addition of powdered Tartaric Acid.

Question 25

How is deacidification carried out?

Answer 25

Addition of an alkaline substance.

Question 26

What temp does alcohol not ferment below?

Answer 26

5c

Question 27

What temperature is too hot for yeast?

Answer 27

35c

Question 28

How can fermentation be stopped?

Answer 28

Killing or removing the yeast.

Question 29

How is yeast removed?

Answer 29

Through filtration post chilling of the wine.

Question 30

How is yeast killed?

Answer 30

By adding sulfates or grape spirit.

Question 31

What is the fermentation range for white wines?

Answer 31

10 - 22 C

Question 32

What is the temperature fermentation range for red wines?

Answer 32

22-32C

Question 33

How does malolactic conversion take place?

Answer 33

Lactic acid bacteria converts malic acid into softer lactic acids

Question 34

What are gross lees?

Answer 34

Heavy sediment Dead yeast cells Grape fragments

Question 35

What are fine lees?

Answer 35

Smaller yeast particles (normally still active)

Question 36

Why would a winemaker keep fine lees?

Answer 36

Adds extra creamy flavours and a richer texture.

Question 37

Why would you mix press wine with free run wine?

Answer 37

To increase tannin Add structure to wine.

Question 38

What are the three methods of clarification?

Answer 38

Sedimentation Fining Filtration

Question 39

What are the two types of filters used?

Answer 39

Surface filtration (sterile) Depth filtration

Question 40

What are the three important areas of stabilization?

Answer 40

Tartrate Microbiological Oxygen

Question 41

What is a good holding temp for finished wine?

Answer 41

10-15c