12.1 Conventional, Modern Winemaking

Question 1

Who discovered bacteria and yeasts’ roles in conventional winemaking? When?

Answer 1

• Louis Pasteur

- in the 1860s

Question 2

In general, what interventions does conventional winemaking entail?

Answer 2

• temperature control – cold soaking
• use of additives and/or processing aids of many types
• manipulations

Question 3

What is temperature control and why is it used?

Answer 3

• the ability to control fermentation and maturation temperatures with particular outcomes in mind (e.g. a fruity style)

Question 4

Give 4 examples of additives used in conventional winemaking.

Answer 4

• adding sugar to increase potential alcohol or sweeten the final wine
• adding SO2 to protect wine
• use of cultured yeasts
• fining agents

Question 5

Give 3 examples of manipulations performed in conventional winemaking.

Answer 5

• pressing
• filtration
• reverse osmosis

Question 6

What is the main goal of conventional winemaking?

Answer 6

• produce stabile wines
• produce wines that reliably show their fruit character
• produce wines with no faults

Question 7

What types of wines are produced with conventional winemaking?

Answer 7

ALL styles, quality levels and prices.

Question 8

What factors are taken into account when making conventional winemaking decisions?

Answer 8

• the style and price point required
• the health and ripeness of the grapes
• the particular beliefs/preferences of the winemaker