4/5. Winemaking

Question 1

Why is SO2 (Sulfur Dioxide) is added to grape?

Answer 1

Inhibit wild yeast fermentation, slow growth of spoilage bacteria, prevent juice from browning, prevent oxidation, break down pectin (which allows particulate matter to drop out of solution more quickly) [mnemonic: YBBOP]

Question 2

What are 3 ways to reduce wine’s exposure to oxygen?

Answer 2

use of sulfur dioxide, picking grapes in cool night air, airtight wine making equipment. [mneumonic: NES]

Question 3

What is the time limit of storing wines in small barrels?

Answer 3

two years (due to risk of excess oxidation)

Question 4

Name 3 wines that are deliberately oxidized.

Answer 4

Oloroso Sherry, Tawny Port, Rutherglen Muscat

Question 5

What is largest component of pulp?

Answer 5

water

Question 6

What is the second largest component of pulp?

Answer 6

sugar

Question 7

What acids are found in the pulp?

Answer 7

mainly tartaric acid, also malic acid

Question 8

What are the main components of grape skins?

Answer 8

tannins, flavor compounds, color compounds

Question 9

How does the harvesting method affect the use of stems in winemaking?

Answer 9

stems are only present if grapes are hand-harvested

Question 10

What parts of the grape contribute to tannin?

Answer 10

skin, stems and pips

Question 11

What part of the grape contains bitter oils?

Answer 11

pips

Question 12

What weight of grapes is required for 750 ml of wine?

Answer 12

one kilogram

Question 13

What is the bloom of the grape?

Answer 13

waxy surface that covers the skin and contains natural yeasts

Question 14

What are the 5 main parts of the grape?

Answer 14

skin, pulp, pips, stems and bloom

Question 15

What are the 4 main steps in grape processing?

Answer 15

reception, destemming, crushing, pressing

Question 16

What process creates the must?

Answer 16

pressing

Question 17

What process creates the free run juice?

Answer 17

crushing

Question 18

What is viniculture?

Answer 18

winemaking [mneumonic: N>wine]; the science, study and production of grapes specifically for wine making

Question 19

Define must weight.

Answer 19

Must weight is a measure of the amount of sugar in grape juice (must), and hence indicates the amount of alcohol that could be produced

Question 20

When is sugar added to must during chaptalization?

Answer 20

prior to fermentation

Question 21

What is chaptalization?

Answer 21

the process of adding sugar to unfermented grape must in order to increase the final alcohol content

Question 22

In Champagne production when is sugar added?

Answer 22

In Champagne production, measured quantities of sugar, wine, and sometimes Brandy are added AFTER fermentation and prior to corking in a process known as dosage. Chapitalization is sometimes also used before fermentation.

Question 23

How is de-acidification accomplished? where is this most often done?

Answer 23

addition of potassium bicarbonate (or calcium carbonate and calcium tartrate-malate); more common in cooler climate regions

Question 24

How is acidification accomplished?

Answer 24

addition of tartaric acid in powder form

Question 25

What are the 3 general methods for making sweet wines?

Answer 25

Concentrate sugars, interrupt fermentation, add a sweetening component

Question 26

Name 4 specific methods for concentrating sugars?

Answer 26

Noble rot, drying grapes on the vine (passerillage,) drying grapes after picking (passito,) freezing grapes on the vine (Eiswein)

Question 27

Name 3 specific methods for interrupting fermentation?

Answer 27

addition of grape spirit (fortification), adding SO2, chilling the must and filtering

Question 28

Name 4 essential processes in red wine production.

Answer 28

crush, alcoholic fermentation, drain, mlf

Question 29

Name 3 essential processes in white wine production.

Answer 29

press, alcoholic fermentation, rack off gross lees

Question 30

Name 4 methods of extraction during red wine fermentation.

Answer 30

pump over, punch down, rack and return, rotary fermentation

Question 31

What is the timing relationship of fining and tartrate stablitization?

Answer 31

Fining must occur before tartrate stabilization (unstable colloids removed by fining may prevent tartrate crystal formation)

Question 32

What are the most common types of depth filtration?

Answer 32

Kieselguhr (a type of earth) and sheets made of cellulose fiber

Question 33

Name two fining agents.

Answer 33

egg white and bentonite

Question 34

What is bentonite?

Answer 34

fining agent made from volcanic clay

Question 35

During the process of semi-carbonic maceration, what is the difference between the free-run wine and press wine?

Answer 35

free run wine has been fermented by (wild) yeasts and press wine was enzymatically fermented (intraberry).

Question 36

What is the 3 different types and the order for fermentations in semi-carbonic maceration?

Answer 36

yeast fermentation (free-run wine), enzymatic fermentation (press wine), yeast fermentation of blended wines, malolactic fermentation