Chapter 5 Fermentation and Still Wine Production

Question 1

Put the following states of white wine production in typical chronological order, starting with the harvest and following through the winemaking process. Note that many of these techniques are optional and therefore not always used in the winemaking process.

Sur lie aging, Sorting, Crushing, Clarification, Cold stabilization, Barrel aging, Pressing, Bottling, Must adjustments, Juice settling, Inoculation, Fermentation, Blending

Answer 1

Harvest
Sorting
Crushing
Pressing
Must adjustments
Juice settling
Inoculation
Fermentation
Sur lie aging
Clarification
Barrel aging
Blending
Cold stabilization
Bottling

Question 2

Put the following states of red wine production in typical chronological order, starting with the harvest and following through the winemaking process. Note that many of these techniques are optional and therefore not always used in the winemaking process.

Crushing/destemming, Clarification, Extended maceration, Barrel aging, Pressing, Bottling, Cold Soak, Cap Management, Inoculation, Fermentation, Blending, Must adjustments, Sorting

Answer 2

Harvest
Sorting
Crushing/destemming
Must adjustments
Cold Soak
Inoculation
Fermentation
Cap Management
Extended Maceration
Pressing
Clarification
Barrel aging
Blending
Bottling

Question 3

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

A standard size (60 gallon/225 liter) oak barrel.

Answer 3

Barrique

Question 4

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

Letting the newly-pressed juice settle for a day or two before fermentation is allowed to begin.

Answer 4

Débourbage

Question 5

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

Adding sugar to the must before fermentation begins.

Answer 5

Chaptalization

Question 6

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

Allowing the wine to rest on the dead yeast cells after fermentation has completed.

Answer 6

Sur lie aging

Question 7

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging
The stirring up of the dead yeast cells back into the liquid.

Answer 7

Bâttonage

Question 8

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging
Grape juice, or the mixture of grape juice, seeds, and skins, that will be fermented and transformed into wine.

Answer 8

Must

Question 9

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging
A chemical by-product of malolactic fermentation that imparts a buttery aroma to wine.

Answer 9

Diacetyl

Question 10

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging
An enzymatic fermentation that occurs in the absence of oxygen within whole, unbroken grapes.

Answer 10

Carbonic maceration

Question 11

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

Considered to be the highest-quality juice in the batch.

Answer 11

Free run

Question 12

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

The cake of compressed grape skins and seeds that remains behind after the final pressing of the juice or wine.

Answer 12

Pomace

Question 13

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

The use of gravity to remove suspended matter in a batch of newly fermented wines.

Answer 13

Racking

Question 14

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

A clarification technique that uses an inert material to attract and bind to unwanted materials.

Answer 14

Fining

Question 15

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine.

Saignée

Answer 15

Red and rosé

Question 16

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

De-stemming

Answer 16

Red, white, and rosé

Question 17

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Cap management

Answer 17

Red and rosé

Question 18

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Fermentation at 50°F (10°C)

Answer 18

White and rosé

Question 19

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Malolactic fermentation

Answer 19

Red and white

Question 20

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Sulfur addition

Answer 20

Red, white, and rosé

Question 21

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Barrel aging

Answer 21

Red and white

Question 22

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Fermentation at 95°F (32°C)

Answer 22

Red

Question 23

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Extended maceration

Answer 23

Red

Question 24

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Must adjustments

Answer 24

Red, white, and rosé

Question 25

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine. Direct press

Answer 25

Rosé

Question 26

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine. Blending

Answer 26

Red, white, and rosé

Question 27

True or false Sulfur can be added at many points during the winemaking process.

Answer 27

True

Question 28

True or false A type of spirit called grappa is often made from the leftovers of wine production.

Answer 28

True

Question 29

True or false Chaptalization is used to produce a wine with high levels of residual sugar.

Answer 29

False

Question 30

True or false France and Canada are the two primary sources for oak barrels used in American wine production.

Answer 30

False

Question 31

True or false Dessert wines are produced in the Sauternes region of France using grapes that have been affected by botrytis cinerea.

Answer 31

True

Question 32

True or false Italy’s famous Amarone wine is made using grapes that have frozen naturally on the vine.

Answer 32

False

Question 33

True or false Weissherbst is a type of German rosé.

Answer 33

True

Question 34

True or false A mevushal wine is a kosher wine that is free from limitations on who may handle the wine once it leaves the winery.

Answer 34

True

Question 35

True or false The direct press method of rosé production is used to create pink wines with a deep rosy hue.

Answer 35

False

Question 36

True or false The Riesling grape variety is often used in the production of Eiswein.

Answer 36

True

Question 37

True or false In the production of orange wines, juice from white grapes spends a period of time ranging from several days to several months macerating with the grape skins.

Answer 37

True

Question 38

True or false Malolactic fermentation is used more often on red wines than white wines.

Answer 38

True

Question 39

True or false Most of the yeast used in winemaking are strains of Saccharomyces cerevisiae.

Answer 39

True

Question 40

True or false According to the New World school of thought, terroir is considered to be paramount in wine production and winemakers should interfere as little as possible in the wine making process.

Answer 40

False

Question 41

True or false Malolactic fermentation is an optional winemaking process that converts Malic acid into lactic acid, resulting in an overall softer, smoother wine.

Answer 41

True

Question 42

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. Saignée

Answer 42

Red, rosé

Question 43

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. De-stemming

Answer 43

Red, white, rosé

Question 44

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. Cap management

Answer 44

Red, rosé

Question 45

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. Fermentation at 50ºF (10ºC)

Answer 45

White, rosé

Question 46

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. Malolactic fermentation

Answer 46

Red, white

Question 47

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. Sulfur additions

Answer 47

Red, white, rosé

Question 48

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. Barrel aging

Answer 48

Red, white

Question 49

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. Fermentation at 95ºF (32ºC)

Answer 49

Red

Question 50

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. Extended maceration

Answer 50

Red

Question 51

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. Must adjustments

Answer 51

Red, white, rosé

Question 52

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. Direct press

Answer 52

Rosé

Question 53

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used. Blending

Answer 53

Red, white, rosé

Question 54

True or false? Sulfur can be added at many points during the winemaking process.

Answer 54

True

Question 55

True or false? A type of spirit called grappa is often made from the leftovers of wine production.

Answer 55

True

Question 56

True or false? Chaptalization is used to produce a wine with high levels of residual sugar.

Answer 56

False

Question 57

True or false? France and Canada are the two primary sources for oak barrels used in American wine production.

Answer 57

False

Question 58

Dessert wines are produced in the Sauternes region of France using grapes that have been affected by Botrytis cinerea.

Answer 58

True

Question 59

Italy's famous Amarone wine is made using grapes that have frozen naturally on the vine.

Answer 59

False