Winemaking and Appellations

Question 1

White winemaking in Jura

Savagnin and Chardonnay for conventional white wines :

Answer 1

Savagnin and Chardonnay for conventional white wines :

• typically fermented in stainless steel tanks or old barrels
• mid-range fermentation temperatures as fruity esters are not
  desired.
• Malolactic conversion is commonly used

Question 2

Most red wines are macerated on the skins for a short time __-__ days with temperatures limited to ___ (__) or below

Answer 2

5–10 days

30ºC (86ºF)

Question 3

Poulsard may be made with ____ or ___ _____

maceration, contributing to a fruity style of wine.

Answer 3

carbonic or semi-carbonic

Question 4

Trousseau and Pinot Noir may be kept on the skins for longer for a more structured wine (more ____ ____ and ____ ____ with the capacity to age in bottle.

Answer 4

flavour concentration and more tannins

Question 5

Some red wines are aged in large old oak barrels or casks

Ageing in barrel for red wines is usually less than one year.

True or false?