Fermentation + Still Wine Production

Question 1

what is the “crush”

Answer 1

term refers to the pre-fermentation portion of winemaking

Question 2

Modern presses are typically ______ presses

Answer 2

bladder

Question 3

what is “marc” and “grappa”

Answer 3

pomace brandies

Question 4

“debourbage”

Answer 4

juice settling (post-press)

Question 5

most of the yeasts used in winemaking are strains of…

Answer 5

saccharomyces cerevisiae

Question 6

why are different strains of yeast selected?

Answer 6

to add certain flavors or aromas, to speed up or slow down fermentation, to achieve desired level of alcohol

Question 7

best fermentation temp for wines with delicate fruit and floral aromas, eg, many white wines

Answer 7

50-60 F

Question 8

how long does fermentation last?

Answer 8

several days to several weeks

Question 9

to amplify the effects of lees aging, a winemaking may use this technique

Answer 9

batonnage

Question 10

what is batonnage

Answer 10

lees stirring

Question 11

what is a centrifuge used for?

Answer 11

used to clarifiy wines

Question 12

4 most common cap management techniques

Answer 12

punch down (pigeage)
pump over (remontage)
rack & return (delestage)
rotofermentation (specialized fermentation vessel that rorates on its own or uses an inner paddle to mix the must)

Question 13

french term for punch down

Answer 13

pigeage

Question 14

what does remontage mean?

Answer 14

french term for pump over

Question 15

what does delestage mean?

Answer 15

rack & return

Question 16

what is extended maceration?

Answer 16

when the wine is allowed to sit with the skins for addtional days or even weeks after fermenation is complete

Question 17

what effect does oak aging have on the tannins of a wine?

Answer 17

the slow oxidation helps the tannins to polymerize (combine) - these polymerized tannins feel softer and richer

Question 18

how much does a new french oak barrique cost?

Answer 18

$1300

Question 19

what conditions does carbonic maceration require?

Answer 19

whole grapes in an environment with no oxygen

Question 20

what happens to whole grapes in an environment with no oxygen?

Answer 20

carbonic maceration - enzymes within the grapes will begin breaking down grape sugars & producing small amounts of alcohol and unique flavor compounds

Question 21

vin gris wine is made with this method

Answer 21

direct press

Question 22

what is a “blush” wine

Answer 22

rose that is slightly sweet

Question 23

3 procedures a winemaker may use to make a sweet wien

Answer 23

refrigeration - chill to the must during fermentation will halt yeast activity -wine is then sterile filtered or sulfur is added to prevent yeast from fermenting again
adding sweetness
fortification

Question 24

“organic wine” labeling reqs in the united states

Answer 24

min 95% organic grapes and no usage of prohibited substances during winemaking process

Question 25

kosher wine reqs

Answer 25

from the time grapes arrive at winery - must only be handled by male Orthodox Jew under supervision of rabbi. no animal products