Winemaking

Question 1

What does the Skin of a grape contain?

Answer 1

Colour
Tannin
Flavour

Question 2

What do the Pips and Stems of a grape contain?

Answer 2

High levels of Tannin

Question 3

What is ‘Bloom’ and what does it consist of?

Answer 3

Bloom is the waxy surface covering the skin of the grape

It contains yeast and bacteria used to ferment wine

Question 4

What is the Grape Reception and what are they treated with here it not first at picking time?

Answer 4

Where the grapes are received into the winery.

They are then treated with Sulphur Dioxide if not at picking

Question 5

What two factors are optional are the Grape Reception?

Answer 5

Destemming and Crushing

Question 6

What is an easy way to destem grapes before entering the winery?

Answer 6

Machine Harvesting

Question 7

What happens if you want to remove grape stems inside the winery and what else can be done together with this?

Answer 7

A machine can be used which can also crush the grapes. It breaks the skin of the grapes

Question 8

What the advantages and disadvantages of crushing the grapes?

Answer 8

Advantages -

Liberates a quantity of juice known as Free Run juice

Disadvantages -

Can put pips at risk of being damaged and release a bitter oil

Question 9

Which two presses can be used to crush grapes?

Answer 9

Pneumatic

Horizontal

Question 10

Referring to Adjustments in wine, what is Enrichment?

Answer 10

Adding sugar or removing water to raise alcohol level

Question 11

Referring to Adjustments in wine, what is Acidification?

Answer 11

Carried out by the addition of tartaric acid in a powder form

Question 12

Referring the Adjustments, what is De-Acidification?

Answer 12

Neutralising grape acid by adding chemicals such as Potassium Bicarbonate

Question 13

Referring to Adjustments, what is Tannin?

Answer 13

Tannin can be increased by adding tannin powder or oak

Question 14

What does Fermentation mean?

Answer 14

A chemical reaction brought about by action of yeast or bacteria

Question 15

What is Alcoholic Fermentation?

Answer 15

The conversion of sugar and carbon dioxide into alcohol through the action of yeast

Question 16

What happens if the temperature is below 5 degrees during alcoholic fermentation?

Answer 16

It will not start fermenting until above this

Question 17

When does Alcoholic Fermentation stop and what is the average temperature of this?

Answer 17

When all sugar has been consumed or

When alcohol levels are so high that it kills the yeast

Usually stops at a temp of 15%Abv

Question 18

What is another reason for Alcoholic Fermentation to stop?

Answer 18

If the yeast runs out of nutrients

Question 19

What two things can a winemaker do to stop Alcoholic Fermentation?

Answer 19

Add SO2 to kill yeast

Chilling the must and filtering out the yeast

Question 20

What is the most important yeast used and why?

Answer 20

Saccharomyces Cerevisiae

It can tolerate high levels of alcohol and SO2

It can create attractive flavours in wine

Question 21

What can reduce complexity in the wine after Alcoholic Fermentation?

Answer 21

Yeast Strain

Question 22

What other yeast can produce excellent flavours in a wine?

Answer 22

Ambient yeast

Question 23

What is Malolactic Fermentation?

Answer 23

Carried out once alcoholic fermentation is done and done using lactic bacteria.

Converts Malic acids into Lactic acids

It can soften wines and reduces acidity

Question 24

Do all red wines undergo MLF (malolactic fermentation)?

Answer 24

Yes

Question 25

What flavours can come from Malolactic fermentation?

Answer 25

Butter | Hazelnut

Question 26

What is the process of Pre-Fermentation Extraction?

Answer 26

Grapes can be left after de stemming and crushing to macerate for a period of time at a low temperature.

Question 27

What are the advantages of Pre-Fermentation extraction?

Answer 27

Allows for a greater colour | Allows for greater fruit aromas

Question 28

What does the Pulp of a grape contain?

Answer 28

Water Sugar Acids (tartaric and some malic)

Question 29

Why is the presence of skins during fermentation for red wine impractical?

Answer 29

It's nearly impossible to maintain contact between the skins and juices

Question 30

What temperate is reached for red wine fermentation and at what temperature will it cease to continue fermenting?

Answer 30

Usually reaches between 30-32 degrees. Will cease to continue at 35-38 degrees.

Question 31

Why will temperatures vary in red wine when fermenting?

Answer 31

Depends on the style of wine wanted Grape variety Region

Question 32

What happens if the fermenting period of red wine is left alone and what is this called?

Answer 32

It will produce a thick mass of pulp and skins on the surface. It is called 'The Cap'.

Question 33

What happens if 'The Cap' is left to float on the surface during fermentation?

Answer 33

Juice won't be able to extract much colour.

Question 34

What is it called when you draw wine from the bottom of a vat to the top?

Answer 34

Pumping over

Question 35

What are the 3 advantages of 'Pumping Over'?

Answer 35

Breaks up the cap Circulates heat Oxygenates the juice

Question 36

What is it called when mechanical paddles push down the cap during fermentation?

Answer 36

Punching down

Question 37

What is 'Rack and return'?

Answer 37

It is when the juice is drained from the fermenting barrel, leaving the cap behind. It is then pumped back over the cap.

Question 38

What is rack and return very useful for?

Answer 38

Dissipating heat