winemaking Flashcards
Which fo the following is NOT a change that happens to wine during maturation in bottle?
a. white wines change from lemon to gold to amber
b. white wine color intensity will lessen
c. red wine color will change from ruby to garnet to tawnty
d. red wine color intensity will lessen
white wine color intensity will lessen
What is the typical order for white winemaking?
a. press, crush, ferment, storage and maturation, package
b. crush, press, ferment, storage and maturation, package
c. crush, ferment, press, storage and maturation, package
d. crush, press, ferment, package, storage or maturation
crush, press, ferment, storage and maturation, package
What does the level of sugars in the grapes determine in the wine?
a. the aromas in the wine
b. the level of alcohol
c. the level of acidity
d. the level of tannin
the level of alcohol
True or False? The choice of when to press the grapes, either before or after fermentation, plays a significant role in the color of the wine.
true
True or False? Once in bottle, the majority of wines do not improve.
true
Why is blending important to a branded wine?
a. consumers expect their wines to be made from more than one grape variety
b. consumers expect the wines to taste the same every year
c. wines can be produced cheaper if blended
d. branded wines are required to blend
consumers expect the wines to taste the same every year
What are the three by-products of yeast feeding on the sugars in the grape juice? Select all that apply.
a. heat
b. more yeast
c. alcohol
d. carbon dioxide
a. heat
c. alcohol
d. carbon dioxide
Which of the following statements about winery vessels is FALSE?
a. new barrels give flavors of vanilla, coconut, charred wood and spice
b. wooden vessels can be used for both fermentation and storage
c. concrete vesels are inert and do not add flavors to the wine
d. stainless steel and concrete vessels allow oxygen to reach the wine.
stainless steel and concrete vessels allow oxygen to reach the wine.
What important characteristics must a wine have in order to mature well in-bottle? Select all that apply.
a. high acidity
b. high tannins (for red wine)
c. full body
d. low alcohol level
e. sufficient concentration of flavors
high acidity
high tannins (for red wine)
sufficient concentration of flavors
In what type of climates would a winemaker usually choose to increase the level of acid in a wine?
a. cool
b. moderate
c. warm
d. wet
warm
What is the typical order for red winemaking?
a. press, drain, crush, ferment, storage or maturation, packging
b. ferment, drain, crush, press, packaging, storage or maturation
c. crush, ferment, drain, press, storage or maturation, packaging
d. crush, press, drain, ferment or maturation, packaging
crush, ferment, drain, press, storage or maturation, packaging
What is residual sugar?
a. the sugar in the grape juice before fermentation
b. the sugar added to a wine before bottling
c. the sugar left in a wine after fermentation
d. impression of sweetness on the palate from overly fruity wines.
the sugar left in a wine after fermentation
What is the main reason for choosing to store a wine for an extended period of time in oak before bottling?
a. to develop the flavors and body of the wine
b. to increase the tannin level of the wine
c. to stabilize the wine
d. to preserve primary fruit aromas
to develop the flavors and body of the wine
Why is it necessary to punch down or pump over a red wine?
a. If not kept wet, the cap will be too hard to break up after fermentation
b. if not done, the wine will be too dark and too tannic
c. the wine needs to be mixed regularly to aid fermentation
d. if the cap of grape skins is left undisturbed on the top of the tank, color and tannin extraction will cease
if the cap of grape skins is left undisturbed on the top of the tank, color and tannin extraction will cease
What is the typical alcohol range for a dry wine?
a. 12-14%
b. 14-18%
c. 15.5-19%
d. 11.5-16%
11.5-16%
True or False? Once in bottle, the majority of wines do not improve.
true
What is residual sugar?
a. the sugar in the grape juice before fermentation
b. the sugar added to a wine before fermentation
c. the sugar left in a wine after fermentation
d. impression of sweetness on the palate from overly fruity wines
c. the sugar left in a wine after fermentation
Which of the two main methods of rosé winemaking is not permitted in most parts of Europe?
a. blending
b. short maceration
blending
If a rosé wine is made using the short-maceration method, what temperature is it usually fermented at?
a. white wine temp 12-22C/54-72F
b. red wine temp 20-32C/68-90F
a. white wine temp 12-22C/54-72F
What is the typical order for red winemaking?
a. press, drain, crush, fermentation, storage or maturation, packaging
b. fermentation, drain, crush, press,packaging, storage or maturation
c. crush, fermentation, drain, press, storage or maturation, packaging
d. crush, press, drain, fermentation, storage or maturation, packging
c. crush, fermentation, drain, press, storage or maturation, packaging
After how many uses will an oak barrel no longer impart significant oak aromas?
a. 1
b. 2-3
c. 4-5
d. 6+
2-3
Which of the following are methods for producing a wine with residual sugar? Select all that apply.
a. concdentrate the grape sugars
b. remove the yeast before fermentation is complete
c. killing the yeast through fortification
d. blending a dry wine with a sweet wine
d. fermenting a wine until the yeast dies naturally
a. concdentrate the grape sugars
b. remove the yeast before fermentation is complete
c. killing the yeast through fortification
d. blending a dry wine with a sweet wine
What types of wines typically do not go through malolactic conversion?
a. non-aromatic white wines
b. light-bodied red wines
c. aromatic white wines
d. full-bodied red wines
c. aromatic white wines
Which of the following is not a method to aid extraction of tannin and color in a red wine?
a. pressing the wine before fermentation
b. higher fermentation temps
c. pushing the cap down in the the fermenting liquid
d. pumping the liquid from the bottom of the fermentation vesssel to spray over the cap.
a. pressing the wine before fermentation
