5

Question 0

Constituents of grapes

Answer 0

Water
Sugar
Acids
Flavors
Pectins
Skins
Pips
Stalks
Colour
Flavor compounds 
Tannins

Question 1

Vinification

Answer 1

Turning grapes into wine

Question 2

2 factors to assess ripeness of harvest

Answer 2

Phenolic ripeness - skin and pip ripeness

Sugar ripeness

Question 3

3 different scales to measure sugar

Answer 3

Baume - france, oz
Oechsle and kmw - Germany
Brix/balling - can, usa

Question 4

Chaptalisation

Answer 4

Addition of sugar before or during fermentation
Forbidden in many places
Enrichment

Question 5

SO2

Sulphur dioxide

Answer 5

Antioxidant
Antiseptic
B4 fermentation add to kill wild yeast and bacteria on grape skins
After ferm add to prevent oxidation, kill remaining bacteria/yeasts
Too much ruins flavors, gives bad smell

Question 6

Acidification

Answer 6

Addition of tartaric acid

Common in new world

Question 7

De acidification

Answer 7

Addition of potassium bicarbonate to neutralize excess acid

Common in cooler climates

Question 8

Tannin addition

Answer 8

Powder
Liquids
Stalks

Question 9

Main yeast used in wine

Answer 9

Saccharomyces cerevisiae

Can be aerobic or non aerobic

Question 10

Lees

Answer 10

Dead yeasts that have fallen to bottom of tank/bottle

Question 11

By product of fermentation

Answer 11

CO2

Heat

Question 12

What can cause yeast to die

Answer 12

High alco
High sugar
Not enough nutrients
High/low temp

Question 13

Residual sugar

Answer 13

U fermented sugar remaining in wine

Question 14

Actual alcohol

Answer 14

Amount of ethical in wine

Question 15

Potential alcohol

Answer 15

Residual sugar

Question 16

Actual + potential alcohol =

Answer 16

Total alcohol

Question 17

Why ferment whites slowly

Answer 17

Extra fruitiness

Question 18

Why ferment red wines at high temps

Answer 18

Max color extracted from skin

Question 19

3 ways to extract color from skins

Answer 19

Pumping over
Punching down the cap
Rotary fermenters

Question 20

Remontage

Answer 20

Pumping over

Drawing off wine from bottom of the vat/tank and pumping it up on the top to break up crust

Question 21

Punching down the cap

Answer 21

Manual
Use paddles/rakes/pigeurs
Person can be overcome by CO2 fumes

Question 22

How rotary fermenters extract color, phenolics

Answer 22

Rotating horizontal tanks

Brings juice in regular contact with skins

Question 23

What vessels are used for red wine fermentation

Answer 23

Ss
Plastic bins open top
Wooden open top

Question 24

6 days of maceration =

Answer 24

Wine with good color and moderate tannins

Question 25

12 days of maceration =

Answer 25

Tannic wine to be bottle aged

Question 26

Carbonic maceration

Answer 26

Bunches of grapes and stalks placed in a vat under a blanket of CO2
Fermentation begins with grapes own enzymes, yeast is absent
Grapes will burst and normal fermentation begins
Extracts color but not tannin
Wines are soft, full of fruit
Kirsch, banana, bubblegum, cinnamon
Wines do not age well
Can be part of a blend

Question 27

3 ways to make rose

Answer 27

Red grapes pressed and juice fermented - vin grise
Abbreviated red wine vinification - maceration only lasts 1 - 3 days
Saignee method - grapes destalked lightly crushed (not pressed) and fatted for 12-24 hours, juice is run off and fermented w/o skin contact

Question 28

3 ways to make sweet wine

Answer 28

From botrytis
Drying process: passito- grapes shriveling on the vine
Freezing grapes so water can be removed

Question 29

Ways to stop fermentation in sweet wines

Answer 29

Filter using fine membrane
SO2
Add sussreserve
Addition of alcohol - fortifieds

Question 30

Sussreserve

Answer 30

A sterile product made by a membrane filtered must before fermentatin starts or by dosing it with sulphur dioxide

Question 31

Malolactic fermentation

Answer 31

Lactic acid bacteria converts tart malice acid into softer lactic acid
Used for reds
Some whites - soften and reduce acidity, adds new flavors
Avoidance - hygiene, cool temp storage, SO2