7. Common Elements in Winemaking and Maturation

Question 1

What parts of the grape contains tannins?

Answer 1

Seeds, stem and skin

Question 2

What is the largest component in the grape pulp?

Answer 2

Water

Question 3

What is the second largest component in the grape pulp?

Answer 3

Sugar

Question 4

What is the most abundant acid in the pulp?

Answer 4

Tartaric acid

Question 5

How is oxygen treaated when making fruit-forward wines?

Answer 5

Its effect is minimised as much as possible

Question 6

Why are grapes sometimes picked at night?

Answer 6

The effect of oxygen is minimised due to lower temperatures

Question 7

What is anaerobic winemaking?

Answer 7

Keeping the grape and juice away from oxygen using air-tight containers and other gases (CO2 and nitrogen)

Question 8

Why can wines mature for longer in larger oak vessels?

Answer 8

The effect of oxygen is reduceed due to a lower surface area to volume ratio

Question 9

How can the effect of oxygen be increased inside oak vessels?

Answer 9

Leaving the container partially filled

Question 10

What is sulfur dioxide used for in winemaking?

Answer 10

Antiooxiidant and antiseptic

Question 11

What advantage does concrete have over stainless steel for wine containment?

Answer 11

Concrete is thick and helps regulate temperature without the need for equipment

Question 12

How might bitter oils and tannins be released in initial winemaking?

Answer 12

If the seeds are crushed

Question 13

What are two optional processes when grapes enter a winery?

Answer 13

Destemming and crushing

Question 14

What does pressing do?

Answer 14

Separates liquid and solids of the grape

Question 15

Separating the solids and liquids of the grape is what processes?

Answer 15

Pressing

Question 16

How does pressing differ for reds and whites?

Answer 16

White wine pressing happens before fermentation
Red wine pressing happens after fermentation

Question 17

What happens before fermentation for whites and after for reds?

Answer 17

Pressing

Question 18

Why might a winemaker break up wine juice into fractions during pressing?

Answer 18

The juice at the start of pressing is very different from the end of pressing

Question 19

What is a fraction in winemaking?

Answer 19

Separate pressings of the same bacth of grapes

Question 20

What is ‘must’?

Answer 20

Grape juice

Question 21

Grape juice is also known as what?

Answer 21

Must

Question 22

What is must weight?

Answer 22

Level of sugar in the juice

Question 23

Level of sugar in the juice is known by what term?

Answer 23

Must weight

Question 24

What is added to adjust sugar levels in winemaking?

Answer 24

Rectified Concentrated Grape Must

Question 25

Adding sugar to a wine without using RCGM is called what?

Answer 25

Chapitalisation

Question 26

What is another technique to increase alcohol without removing sugar?

Answer 26

Removing water from the juice to concentrate the sugars

Question 27

Downside to removing water from grape juice other than yield effects?

Answer 27

It concentrates everything else, including any faults

Question 28

If adding acid to a wine, what do winemakers use?

Answer 28

Tartaric acid

Question 29

Where is deacidification common?

Answer 29

Cooler climates

Question 30

Advantages to currently used yeast in winemaking?

Answer 30

Good tolerance to high acoohol levels and SO2

Question 31

Alcoholic fermentation will not start below what temperature?

Answer 31

5 degrees

Question 32

Why might fermentation stop, other than artifically and because there is no more sugar?

Answer 32

Yeast may run out of nutrients, become too warm or sugar levels are too high

Question 33

How can yeast be killed?

Answer 33

Adding SO2 or adding grape spirit

Question 34

How can fermentation be halted, other than by killing yeast?

Answer 34

Chilling the wine to below 5 degrees

Question 35

Two main ways a winemaker can control fermentation?

Answer 35

Choice of yeast Temperature management

Question 36

What yeast choice improves flavour complexity?

Answer 36

Ambient yeast strains

Question 37

Ambient yeast strains are unsuitable for what kind of wine production?

Answer 37

High-volume wine production

Question 38

What yeast choice increases volatility of flavour difference between batches?

Answer 38

Ambient yeast

Question 39

Two kinds of yeast for yeast choice?

Answer 39

Ambient yeasts Commercial yeasts

Question 40

Low temp fermentation avoids the loss of what?

Answer 40

Most volatile aromas

Question 41

Low temp fermentation increases what in white wines?

Answer 41

Fruity flavours

Question 42

High temp fermentation is important for red wines how?

Answer 42

Increases extraction of colour and tannins

Question 43

The most volatile aromas from low temp fermentation often have what character?

Answer 43

Floral character

Question 44

How can excess heat be released in fermentation?

Answer 44

Pumping over

Question 45

How can malolactic conversion be encouraged?

Answer 45

Raising temperature and not adding SO2

Question 46

How can malolactic conversion be avoided?

Answer 46

Storage at cool temps Use of SO2 Filtering out bacteria

Question 47

The techniques below avoid what in winemaking? Storage at cool temps Use of SO2 Filtering out bacteria

Answer 47

Malolactic conversion

Question 48

Raising temperature and not adding SO2 encourages what in winemaking?

Answer 48

Malolaactic conversion

Question 49

What is the main alcohol in wine?

Answer 49

Ethanol

Question 50

What term is given to the main yeast sediment that forms at the bottom of the wine?

Answer 50

Gross lees

Question 51

Example of premium white wines that omit pre-bottling maturation?

Answer 51

Australian rieslings

Question 52

How might blending improve tannins in red wine?

Answer 52

It blends tannnic press wine with free run wine

Question 53

Three main techniques to make final wine clear?

Answer 53

Sedimentation Filtration Fining

Question 54

What technique is used in sedimentation?

Answer 54

Racking

Question 55

What is racking?

Answer 55

Pumping wine into a different vessel and leaving its sediment behind at the bottom

Question 56

How is fining done?

Answer 56

Adding a fining agent that encourages large clumps to form and to be filtered out

Question 57

Two types of filtration?

Answer 57

Depth filtration Surface filtration

Question 58

Some winemakers believe filtration and fining adversely affect what part of a wine?

Answer 58

Texture

Question 59

What method of clarification is often the only one used for fine wines?

Answer 59

Sedimentation

Question 60

Racking occurs in what method of clarification?

Answer 60

Sedimentation

Question 61

What accelerates formation of tartrate crystals?

Answer 61

Cool temperatures

Question 62

What are the only wines not at risk from microbiological contamination?

Answer 62

Fortified wines

Question 63

What wines are the most vulnerable to microbiological contamination?

Answer 63

Non-malolactic conversion wines Low to medium alcohol Low acidity and low sugar