6

Question 0

3 changes that occur during maturation

Answer 0

Vessels may add components to the wine eg) oak=tannins,toast
Oxidation = caramel, coffee, nut flavors (muscats, tawny ports)
Flavor developments that occur only in an inert oxygen free environment eg) glass bottle

Question 1

What do wines need for maturation

Answer 1

High levels of 
Tannin
Acidity
Alcohol
Fruit that develops into interesting flavors

Question 2

Factors to consider when selecting new barrels

Answer 2

Source of oak
Sawn or split
Drying method used
Toasted or not, if so to what extent
French or american oak

Question 3

French barrels

Answer 3

More expensive
More labour intensive to produce
Give broader spectrum of flavors and tannins to help wine age better in bottle

Question 4

American barrels

Answer 4

Oak staves
Cheaper to produce
Vanilla, coconut flavors
Sappy tannins

Question 5

Liters and bottles in a barrique

Answer 5

225 liters
300 bottles
25 x 12 bottle cases

Question 6

Life span of barrels

Answer 6

4 years

Question 7

How often should barrel wines be racked

Answer 7

Every 6 month

Question 8

Other oak treatments

Answer 8

Oak chips
Inner staves
Dust

Question 9

Substances used for fining

Answer 9

Egg white (albumen)
Bentonite (diatomaceous earth)
Isinglass

Question 10

Fining

Answer 10

Removal of molecules that are too small to filter
Stimulates the tiny molecules to coagulate into larger lumps which sink to the bottom or can be filtered
Removes unstable colloids
Can be used to change character of wine

Question 11

Casse

Answer 11

Describe a number of Chemical faults in a wine that can give haziness, deposits, off smells and flavors
May be result of unstable proteins in the wine
May have grey haze
Fining with bentonite can prevent and cure

Question 12

Colloid

Answer 12

Suspension of particles that are too small too be seen

Question 13

Unstable colloid

Answer 13

Colloid particles change to become visible

Question 14

What does wine precipitate

Answer 14

Tartrates

Question 15

How to prevent deposits in wine

Answer 15

Stabilize cold - whites

Fining to remove tannin from large volume reds

Question 16

Potassium tartrate

Answer 16

Fine shards of glass/sugar like crystals due to most common chemical instability (calcium can also be formed)

Question 17

Causes of oxidation

Answer 17

Wine contact with oxygen
Wine contact with cellar equipment made with over high levels of metals
Iron - grey deposit, bad egg smell
Copper - orange brown color - iron casse

Question 18

Stop oxidation.

Answer 18

No exposure to air

SO2

Question 19

Blue fining

Answer 19

Cure for copper And iron casse
Potassium ferrocyanide is used
Poisonous substance
Can only be done by a qualified chemist

Question 20

Acetic spoilage

Answer 20

aerobic acetobacter converts the ethanol in the wine into acetic acid
Can be spread from cask to cask
Treatment - suitable doses of SO2 which combine with O2 to render acetobacter inoperative

Question 21

How to kill micro organisms in wine

Answer 21

SO2

Heat

Question 22

Pasturization

Answer 22

Mainly used for reds
‘Flash system’ - wine heated to 95C for a second or so
Used in Beaujolais because large volumes of wine of consistent quality are needed

Question 23

Filtration

Answer 23

More gentle way to remove unwanted micro organisms
Less risk of harming wine
Normally done at bottling
Room temp
Some characters can be removed
Some red unfiltered
Unless wine is dry filtration should be done

Question 24

Depth filters

Answer 24

Remove unwanted particles and solids

Plate and frame - keiselguhr

Question 25

Surface (membrane) filters

Answer 25

Sterile filter for wines with rs
Removes yeast and bacteria
Very fine - membranes easily blocked - should go through plate filter first to remove larger particles
Leaves wine free of micro organisms

Question 26

Cold sterile bottled

Answer 26

Low alcohol or rs wines
Complete sterilization of wine, filling equipment, bottles and closures
Means normal winery temp

Question 27

Hot bottled

Answer 27

Cheaper
Less gentle version of pasteurization
For certain cheaper wines

Question 28

Bottle closures

Answer 28

Cork
Artificial cork
Screw cap

Question 29

Cork

Answer 29

Most popular
5% of bottles are corked due to varying properties of a natural product
Producers are trying to develop treatments to stop this

Question 30

Artificial corks

Answer 30

Made from plastic 
Developed as replacement for cork 
Better for wines that are not aged
If used for aging can give insufficient protection against O2
Producers are trying to remedy this

Question 31

Screw cap

Answer 31

Started in Australia and nz for white wine
Now more popular worldwide even for reds
Protective blanket of inert gas btw wine and closure

Question 32

Bottle sickness/shock

Answer 32

Can affect wine for a short period after bottling wine, may not smell as much or taste as it should

Question 33

Plastic bottles and bags

Answer 33

Lighter than bottles
Bags collapse as wine is consumed, no air gets in
Slightly permeable - wines will degrade over a Period of months
Better for wines intended for immediate consumption

Question 34

Glass bottles

Answer 34

Inert, impermeable, strong, portable, cheap to produce
Heavy, rigid, can shatter
Weight adds to transport costs
Cannot be packed to make best use of space
Once opened air is allowed in to attack wine
Air can be sucked out or replaced by inert gas - nitrogen
Best vessel for wines that need aging