Appendix B - Winemaking

Question 1

What does phenyl ethanol add to wine?

Answer 1

Notes of rose, flowers and honey

Question 2

Name 4 fining agents

Answer 2

Bentonite (clay), Gelatin, Egg White, Casein

Question 3

What does ethyl acetate add to wine?

Answer 3

Notes of pear

Question 4

For what reason might sulphur dioxide be added during the wine making process?

Answer 4

To prevent spoilage, to break down pectin

Question 5

Why might temperature controlled fermentation be used in white wine making?

Answer 5

It produces wines with greater aromatics and maximises fruit character

Question 6

What is the bleeding method of producing rosato wines known as in Italian?

Answer 6

Salasso

Question 7

What aroma does hydrogen sulphide add to wine?

Answer 7

Notes of toasted almonds or roasted nuts

Question 8

What is the Italian name for must which is chilled and left to settle for 12 to 24 hours?

Answer 8

Chiarifica

Question 9

What is the Italian for pumping over?

Answer 9

Rimontaggio

Question 10

What is the Italian term for lees ageing and what do they add to the wine?

Answer 10

Sui Lieviti or Sulle Fecce adds a nutty complexity and when these yeast decompose they add ‘fatness’ in the form of mano-proteins

Question 11

What is ‘vino fiore’?

Answer 11

Free running wine

Question 12

What pressure range are frizzante wines fermented to?

Answer 12

1-2.5 atm

Question 13

What aromas does semi-carbonic maceration impart in a wine?

Answer 13

Bananas, candy, pears, raspberry and cranberry

Question 14

What is the Italian for a stuck fermentation and what is it?

Answer 14

Fermentazione arrestata is when the fermentation accidentally stops before all of the sugars are converted to alcohol

Question 15

What is the Italian term for ‘racking’?

Answer 15

Travaso

Question 16

What is the Italian for punching down?

Answer 16

Follatura

Question 17

Wild yeasts are less efficient and less predictable to cultured yeasts. Why might they be used?

Answer 17

They deliver small quantities of by-products including glycerol, acetic acid, ethyl acetate, acetaldehyde, phenyl ethanol and hydrogen sulphide

Question 18

What white wine making technique can be employed with more neutral grape varieties to maximise aroma extraction?

Answer 18

Skin contact

Question 19

What is the lees stirring technique called and what flavours does it help to integrate?

Answer 19

Bâtonnage helps integrate butter, butterscotch, toffee and caramel flavours from malolactic fermentation

Question 20

What is the sealed tank used in the tank method known as?

Answer 20

Autoclave