Chapter: Common Elements in Winemaking

Question 1

The waxy surface covering the skin of the grape is known as what?

Answer 1

The bloom

Question 2

The largest component of the grape’s pulp is what?

Answer 2

Water

Question 3

Which 2 acids are most abundant in grape pulp:

Answer 3

• Tartaric acid
• Malic acid

Question 4

What size is a “barrique”:

Answer 4

225 litres

Question 5

Name 2 alternatives to oak casks which will still add flavour and tannins:

Answer 5

• Staves
• Chips

Question 6

What is must?

Answer 6

Grape juice

Question 7

What is enrichment:

Answer 7

Process when the sugar levels are increased through the addition of Rectified Concentrated Grape Must (RCGM) before or during fermentation

Question 8

Name the 3 main methods of clarification:

Answer 8

1. Sedimentation
2. Fining
3. Filtration

Question 9

What chemical causes cork taint?

Answer 9

TCA ( trichloroanisole)

Question 10

Which 2 countries championed screw- cap closures?

Answer 10

• Australia
• New Zealand

Question 11

Sedimentation relies on what to pull suspended particles to the bottom:

Answer 11

Gravity

Question 12

What is the benefit of a centrifuge:

Answer 12

It accelerates the speed of sedimentation

Question 13

What step in white winemaking is considered important to ensure the stability of the wine:

Answer 13

Fining

Question 14

Why do some winemakers avoid fining?

Answer 14

They believe it can adversely affect flavor and texture

Question 15

What is depth filtration:

Answer 15

The use of a thick layer of material to trap solid parts of wine and remove the gross lees

Question 16

What are the drawbacks of surface filtration:

Answer 16

• They are expensive
• Clog easily
• Some believe negatively affect the wine’s texture

Question 17

Wine that is matured aerobically has contact with what?

Answer 17

Oxygen

Question 18

A winemaker who enhances the effects of oxidation by not filling a barrel completely may expect what tertiary characteristics in their fortified wine?

Answer 18

Pronounced tertiary characters of toffee, nuts and caramel

Question 19

A 228 litre barrel is referred to as what

Answer 19

A piéce

Question 20

How many times does a barrel need to be used to result in it imparting little or no flavour

Answer 20

4 times

Question 21

The oxidative effects of barrel ageing can be replicated by doing what?

Answer 21

Adding small controlled quantities of oxygen to a wine vessel

Question 22

The juice liberated during crushing is known as what?

Answer 22

Free run juice

Question 23

What is a pneumatic press and how does it work?

Answer 23

They consist of an inflatable rubber tube within a perforated horizontal stainless steel cylinder, which makes it possible to apply pressure over a large area, in a controlled way

Question 24

What is “must weight”:

Answer 24

The level of the sugar in grape juice

Question 25

What is RCGM:

Answer 25

Rectified Concentrated Grape Must

Question 26

Describe RCGM:

Answer 26

A colourless, odourless syrupy liquid

Question 27

When is RCGM used:

Answer 27

Before or during fermentation to bolster sugar and therefore alcohol in a wine

Question 28

Why do wines that are excessively enriched taste harsh and thin:

Answer 28

There are insufficient flavours to balance the artificially elevated alcohol levels

Question 29

It is difficult to remove sugar from grape juice? True or False?

Answer 29

True

Question 30

How is the acidification of wine usually carried out:

Answer 30

With the addition of powdered tartaric acid

Question 31

What are technical corks:

Answer 31

These closures are made from agglomerated cork

Question 32

How can technical corks vary depending on the quality level of the wine they are used for?

Answer 32

The simplest are pieces of cork bound together in a typical cork shape with a form of glue or plastic. They are cheaper than natural corks and are only suitable for wines that are to be drunk within a couple of years of production. Technical corks made with premium wines in mind are often made from cork granules that have been subjected to a manufacturing process that minimises or eradicates TCA. They can be made to permit a very slow ingress of oxygen.

Question 33

Why would using smaller oak vessels have a greater effect on wine compared to using larger ones?

Answer 33

In smaller oak vessels more of the wine is in contact with the surface of the barrel

Question 34

The temperature and length of heat exposure in wine barrel production is referred to as what?

Answer 34

The level of toasting

Question 35

Vessels that do not add any flavours or aromas to wine are known as what?

Answer 35

Inert Vessels

Question 36

What are inert winery vessels usually made of:

Answer 36

Stainless steel or concrete

Question 37

If grapes are destined for a premium wine, what usually happens when they arrive at the winery?

Answer 37

The grapes will be individually checked on a sorting table and unripe/rotten grapes removed

Question 38

The yeast species responsible for the majority of wine fermentations is called what?

Answer 38

Saccharomyces cerevisiae

Question 39

Why might alcoholic fermentation stop before all sugars are consumed?

Answer 39

1. The yeast may have run out of nutrients (other than sugar) 2. The temperature is too low (less than 5°C/41°F) or too high (above 35°C/95°F) 3. A combination of high alcohol levels and high sugar levels cause yeasts to stop functioning

Question 40

How can a winemaker stop fermentation (on purpose)?

Answer 40

By killing or removing yeast. Yeast can be killed with SO2, or grape spirit. Yeast can be removed by chilling and then filtering the fermenting wine

Question 41

Winemakers can choose between ambient yeasts found on grape skins and in the winery, or...?

Answer 41

They can add cultured yeast strains.

Question 42

It is believed that using ambient yeasts increases what in a final wine?

Answer 42

Complexity of flavours

Question 43

What is a potential drawback in relying on ambient yeast strains in the winery?

Answer 43

The winemaker cannot control which strains are present, and there may be variation between batches which is not suitable for high volume/contract production

Question 44

By controlling temperature, winemakers can influence the flavours in wine. True or False?

Answer 44

True

Question 45

What does fermenting at lower temperatures achieve?

Answer 45

The most volatile aromas (which are usually floral) are preserved. It can also encourage fruity flavours in wine.

Question 46

How can malolactic conversion be encouraged?

Answer 46

By raising the temperature of the wine, and not adding SO2 after alcoholic fermentation.

Question 47

How can malolactic conversion be avoided?

Answer 47

By storing wine at cool temperatures, using SO2, and by filtration that removes bacteria.

Question 48

Why might a winemaker choose to keep a white wine in contact with fine lees during pre-bottling maturation?

Answer 48

In order to add extra flavours and a richer texture to the wine

Question 49

To survive medium or long term ageing, wines need sufficient levels of what?

Answer 49

Tannin, acidity and alcohol

Question 50

Blending can take place at any stage of the winemaking process, but when is it usually carried out?

Answer 50

After fermentation, or during the maturation process.