Winemaking

Question 1

What do vineyard owners have to consider before planting their grapes?

Answer 1

The climate of both their vineyard and the surrounding region

Question 2

Macro climate?

Answer 2

The larger climate around the region in which the vineyard is located

Question 3

Micro climate?

Answer 3

The climate of their vineyard area

Question 4

What must be considered whilst looking at the macro climate?

Answer 4

Temperature trends, elevation

Question 5

Cold weather can cause grapevines to…

Answer 5

Freeze, make the production difficult and makes the harvest season short

Question 6

Humid air can increase…

Answer 6

Vine disease and destroy crops

Question 7

Optical grape growing conditions are…

Answer 7

Warm, dry summers
Low humidity
Moderate/tame, wet winters
Best grown on hills due to the way the sun hits them

Question 8

Changes in weather conditions and land conditions can effect…

Answer 8

Colour, body, aroma and flavour of wine

Question 9

Degrees brix?

Answer 9

The sugar content of a grape

Question 10

Titratable acidity?

Answer 10

The amount of tartaric acid in the grape

Question 11

pH level?

Answer 11

This is the amount of acids that are in the grape; level too low means there’s too much acid, level too high means there’s not enough acid. Needs to be balenced

Question 12

How is ripeness of the grape determined?

Answer 12

Degrees brix, titratable acidity and pH levels

Question 13

The grapes ripeness can effect…

Answer 13

The taste, aroma, body and colour of the wine

Question 14

What ways can grapes be picked?

Answer 14

Mechanical picking

Manual picking

Question 15

Mechanical picking

Answer 15

Larges tractors that are driven over the vines, using rods to shake the grapes loose
Pros; good for large properties, very little manpower, isn’t very expensive
Cons; picks all grapes rather than the ripe ones

Question 16

Manual picking

Answer 16

Picking the grapes by hand, gathered in bins ready to be transported
Pros; more accurate, grapes aren’t wasted
Cons; lots of manpower needed

Question 17

Destemming

Answer 17

This is where the stems are removed from the grapes. This can be done before and after crushing

Question 18

Destemming cuts down on…

Answer 18

The amount of tannin in the wine

Question 19

What ways can grapes be crushed?

Answer 19

Barefoot trampling 
Wooden fruit crusher 
Stainless steel fruit crusher 
Manual crusher 
Industrial mechanical crusher

Question 20

Barefoot trampling (pageage)

Answer 20

A traditional and non expensive way to crush grapes. Done in late basins or barrels.
Pros; destems the grapes (if not already done), inexpensive
Cons; only really suitable for smaller vineyards, doesn’t produce much wine

Question 21

Wooden fruit crusher

Answer 21

Small wooden machine to help crush grapes by hand. Grapes are put in a basin at the top of the machine and the crushed by then crank on the side of the machine

Question 22

Stainless steel fruit crusher

Answer 22

Same as wooden, but made of steel. Easier to crush and clean afterwards

Question 23

Manual crusher

Answer 23

Requires winemaker to crank the machine, more powerful as there’s rollers to move the grapes along. Also destems the grapes

Question 24

Industrial mechanical crusher

Answer 24

Best crushing option for larger vineyards, destems grapes also. Machines are efficient, needs little manpower and are accurate.

Question 25

Destemming these grapes is usually done before the fermentation stage. This is to increase tannins in the wine to give it the body, depth and distinct flavour. If the stems are left on too long, this can make the wine rough and taste strange. What wine is being made

Answer 25

Red wine

Question 26

Destemming these grapes is usually done before the crushing stage. This is to decrease the tannins in the wine. The stems are then sometimes re added during the pressing process to filter out pulp and sediment. What wine is being made

Answer 26

White wine

Question 27

The earlier the grape is destemmed...

Answer 27

The lower the tannin level

Question 28

Not always a necessary process in the wine making process Similar to crushing Separates the juice from the skin

Answer 28

Pressing

Question 29

This process is used when the winemakers want to get as much wine out of their harvest as possible

Answer 29

Pressing

Question 30

Pressing causes the juice to be ..... Due to the force that is needed to press the grapes

Answer 30

Lower quality

Question 31

Must

Answer 31

The product of crushing the grapes

Question 32

The wine maker mixes the must and yeast together. What is this process called

Answer 32

Primary fermentation

Question 33

What are the steps to the primary fermentation process?

Answer 33

* determine if the grapes have enough natural yeast * Add cultured yeast accordingly * let the mixture sit in open air for 3-5 days * yeast cells reproduce by feeding on the sugars, producing alcohol and carbon dioxide.

Question 34

What percentage of the fermentation process happens in the first 3 days?

Answer 34

70%

Question 35

What temperature is red wine kept at during the primary fermentation stage?

Answer 35

Between 22°C and 25°C

Question 36

What temperature is white wine kept at during the primary fermentation stage?

Answer 36

Between 15°C and 18°C

Question 37

How much alcohol is produceds from a gram of sugar?

Answer 37

About half a gram

Question 38

Secondary fermentation helps...

Answer 38

Age the wine

Question 39

For this process, the wine must be sealed in an airtight barrel

Answer 39

Secondary fermentation

Question 40

The airtight barrel helps...

Answer 40

Prevent the wine from oxidizing and also helps to create the body, aroma, colour and flavour.

Question 41

During the secondary fermentation process...

Answer 41

* Natural proteins in the grapes are broken down * yeast cells and other materials in the mixture settle * the potassium baitartrate begins to crystallize * the wine is cleared up so it's less cloudy.

Question 42

Excessive amounts of this can cause the wine to be harsh

Answer 42

Malic acid

Question 43

This happens when the malic acid is metabolized by the lactid acid bacteria in the wine, producing carbon dioxide and lactic acid

Answer 43

Malalactic fermentation

Question 44

This process can cut the bitterness of the wine down

Answer 44

Molalactic fermentation

Question 45

There are several different options for a vessel to be used during the secondary fermentation process. Different barrels can effect the...

Answer 45

Flavours and textures

Question 46

This barrel is durable, can be used time and time again Flavour neutral More freedom with adding own flavours when these barrels are used Easier to clean

Answer 46

Stainless steel barrels

Question 47

Classic traditional way of aging wine Very expensive for winemakers Need to be replaced frequently and they're not easy to clean

Answer 47

Wooden barrel

Question 48

Wine makers will some times mix batches of wine to...

Answer 48

Create unique textures, flavours and aromas | Highlight the positive aspects from the batches whilst cancelling out the negative

Question 49

The name of chemicals and additives used in the wine making process

Answer 49

Fining agents

Question 50

Fining agents are used to...

Answer 50

Remove/counteract tannins Control the texture of wine Clarify the wine

Question 51

Slightly different to fining agents but are added to kill of bacteria and preserve the wine

Answer 51

Preservatives

Question 52

The most common preservative added to wine

Answer 52

Sulfer dioxide

Question 53

The sulfer dioxide can be added before the secondary fermentation process for this wine, to prevent the malolactic fermentation process. It also prevents the wine from over oxidizing and growing bacteria

Answer 53

White wine

Question 54

Sulfer dioxide is used in this wine to balence and stabilize the colour. Again the sulfer dioxide is added before the secondary fermentation

Answer 54

Red wine

Question 55

Adding preservatives to wine can have...

Answer 55

Health hazards if not correctly used

Question 56

Filtration has 2 purposes;

Answer 56

To clarify the wine and ensure there's no particles making it look cloudy And microbial stabilization, which is about filtering out contaminants the naked eye can't see

Question 57

Hock

Answer 57

A narrow tall bottle with little to no change in volume from bottom to top

Question 58

Bordelaise

Answer 58

A straight sided bottle with high shoulder and pronounced punt

Question 59

Burgundy

Answer 59

A tall bottle with sloping shoulder and smaller punt

Question 60

Classic and traditional, looks good However Could affect the taste of the wine Breaks easily

Answer 60

Cork

Question 61

Doesn't affect the wine taste Looks classy However Breaks easily Not traditional

Answer 61

Synthetic cork

Question 62

Won't break Easy to open Doesn't affect the taste of the wine However Not traditional Not classy

Answer 62

Screw cap