Winery Keywords

Question 1

What is Fermentation?

Answer 1

Is the chemical process by Which molecules such as sugars are broken down anaerobically.

Yeasty converts
Sugars > alcohol )
Alcohol > heat and acids )

Question 2

what is Maturation?

Answer 2

is the process of maturing fermented wine makes them ready for drinking.

Question 3

What is the use of Oak maturation?

Answer 3

It’s used to soften the tannins and imparts complex secondary flavour (vanilla, smoke, cedar) and contributing to body.

Question 4

What is tannins?

Answer 4

Tannins are substance found mainly in plants leaves, stems, bark ** grapes skin and inner seeds** that create a drying, rubbing sensation on your tongue.

Question 5

What’s is Sancerre?

Answer 5

Sancerre is Sauvignon blanc.

Question 6

What is Flor?

Answer 6

Is a natural yeast layer formed during maturation in sherry wines.

It is needed to make Amontillado sherry.

Question 7

What is a screwcap?

Answer 7

An outside bottle closure.

Aluminium closure rolled to the bottle neck.

Question 8

What is the temperature of fermentation for the red wine?

Answer 8

It’s 20 to 32 degrees.

Question 9

What is chaptalisation?

Answer 9

Is the addition of sugars into the wine to increase the alcohol level in wine.
Raise In alcohol.

Question 10

Food paring

Sweet food makes wine to taste?

Answer 10

More drying and better, more acidic and fruity.

Question 11

Food paring

What is umami taste?

Answer 11

Is one of the core taste which includes sweet, salty, sour and bitter

Question 12

What is umami means?

Answer 12

Is means essence of deliciousness.

Question 13

Food paring

What does salt makes wine taste like?

Answer 13

Less dry and bitter, less acidic more fruity more body.

Question 14

Food paring

What does acidic makes wine taste like?

Answer 14

Less drying and bitter, less acidic more sweet and fruity.

Question 15

Food paring

What does chilli makes wine taste like?

Answer 15

Chilli increases high concentration of alcohol in wine leading to burning sensation and body.

Question 16

What is cork Taint?

Answer 16

Cork taint is when wine tast complete off caused by the chemical known as TCA ( trichloroanisole ) the main source of the is contaminated cork and for this reason wine affected with TCA are referred to as corked.

Question 17

What does the terminology botrytis/noble rot mean?

Answer 17

It’s a fungus that affects the grapes during growing season opening holes due to changes of weather fog and heat.

Concentrate grape sugars and the result is a sweet wine.

Question 18

Red Wine fault

What happens when wine is in cold condition?

Answer 18

It slowdown ageing.

Question 19

What does heat does to the wine?

Answer 19

It cooks the wine.

Question 20

White wine fault

What does sweetness does to the wine?

Answer 20

It’s make the wine rich.

Question 21

What is complexity?

Answer 21

All flavours from primary and second are well exposed in the palate.

Question 22

What happens when Harvesting in a cool climate?

Answer 22

Less alcohol
Light body
Less tannins
More acidity

Question 23

What happens when Harvesting in a warm climate?

Answer 23

More alcohol ( high sugars )
Fuller body
More tannin’s
Medium acidity

Question 24

Where is Grenache mostly planted in France?

Answer 24

Chateauneuf-du-Papa that’s where we receive complexity highly high body most most 60% dominant. Leather, dark fruity and meat

Cotè de Rhône as well mostly blended with Syrah.

Question 25

Where does maturation takes place?

Answer 25

It’s takes place in a vessels made from oak?

Question 26

The typical order for red winemaking is?

Answer 26

• Crushing
• Alcohol fermentation
• drainage
• Pressing
• Storage or Maturation
• Packing

Question 27

What is maceration?

Answer 27

Meceration is the wine process the phenolic materials of the grape; tannins, colour and flovour compounds are unleashed from the grape skins, seeds and stem into the must.