Chpt 5 - Winemaking Flashcards
WHICH PROCESS MAIXIMZES EXTRACTION OF LIQUID FROM GRAPES?
a. Crushing
b. Pressing
c. Fermentation
d. Maceratin
PRESSING - crushed grapes are squeezed in a machine called a “Press” in order to extract as much liquid as possible.
WHICH COMBINATION OF FACTORS WOULD MOST LIKELY INCREASE THE COST OF A WINE?
a. Steep vineyard, new French oak barrels, natural cork
b. Machine-harvest, used American barrels, screwcap
c. Hand harvest, stainless steel, synthetic cork
d. High yield, oak staves, cardboard box
Steep vineyard, new French oak barrels, natural cork
WHICH IS THE CORRECT TYPICAL ORDER FOR RED WINE MAKING?
a. Pressing, Draining, Fermentation, Maturation
b. Fermentation, Draining, Pressing, Maturation
c. Draining, Maturation, Pressing, Fermentation
d. Maturation, Fermentation, Draining, Pressing
Fermentation, Draining, Pressing, Maturation
WHICH PROCESS USES A PLUNGER TO EXTRACT COLOUR AND TANNIN FOR RED WINEMAKING?
a. Blending
b. Short maceration
c. Pumping Over
d. Punching down
PUNCHING DOWN - during fermentation, the solids of the grapes (skins/stems) float to the top of the vessel. It’s then pushed down to keep it submerged in the juice.
WHICH IS THE CORRECT ORDER FOR DRY WHITE WINEMAKING?
a. Crushing, Pressing, Fermentation, Maturation
b. Fermentation, Maturation, Crushing, Pressing
c. Maturation, Crushing, Pressing, Fermentation
d. Pressing, Fermentation, Crushing, Maturation
Crushing, Pressing, Fermentation, Maturation
SHORT MACERATION FOLLOWED BY FERMENTATION TEMPERATURE OF 12C - 22C (54F - 72F) BEST DESCRIBES:
a. White winemaking
b. Rose` winemaking
c. Red winemaking
d. Sweet winemaking
Rose winemaking
IN COOL VINTAGES:
a. Acid may be added to the grape juice before fermentation
b. Acid may be added to the finished wine after fermentation
c. Sugar may be added to the grape juice before fermentation
d. Sugar may be added to the finished wine after fermentation
Sugar may be added to the grape juice before fermentation
WHICH OF THE FOLLOWING WOULD RESULT IN THE LEAST COST WHEN ADDING OAK FLAVORS TO A WINE?
a. Oak Staves
b. New French Oak
c. Previously used barrels
d. Barrel fermentation
OAK STAVES - (aka oak chips) are added to the wine that is stored in inert vessel giving the wine oak flavors
WHICH VESSEL WOULD LEAD TO MATURATION WITH OXYGEN?
a. Old oak vats
b. Bottles
c. Cement tanks
d. Stainless steel tanks
OLD OAK VATS - are watertight but not airtight. Oxygen can enter the barrel and interact with the wine
AFTER WHICH STEP OF THE WINE MAKING PROCESS IS THE WINE UNLIKELY TO IMPROVE
a. Pressing
b. Fermentation
c. Maturation
d. Packaging
Packaging
