Fermentation and still wine production

Question 1

White wine production stages:

Answer 1

1. Harvest
2. Sorting
3. Crushing
4. Pressing
5. Must Adjustments
6. Juice settling
7. Inoculation
8. Fermentation
9. Sur lie aging
10. Clarification
11. Barrel Aging
12. Blending
13. Cold Stabilization
14. Bottling

Question 2

Red wine production stages:

Answer 2

1. Harvest
2. Sorting
3. Crushing/Destemming
4. Must adjustments
5. Cold Soak
6. Inoculation
7. Fermentation
8. Cape management
9. Extended Maceration
10. Pressing
11. Clarification
12. Barrel Aging
13. Blending
14. Bottling

Question 3

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

Answer 3

Barrique

Question 4

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

Answer 4

Debourage

Question 5

Adding sugar to the must before fermentation begins

Answer 5

Chaptalization

Question 6

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

Answer 6

Sur lie aging

Question 7

The stirring up of the dead yeast cells back into the liquid

Answer 7

Batonage

Question 8

Grape juice, or the mixture of grape juice, seeds, and skins, that will be fermented and transformed into wine

Answer 8

Must

Question 9

A chemical by-product of malolactic fermentation that imparts a buttery aroma to wine

Answer 9

Diacetyl

Question 10

An enzymatic fermentation that occurs in the absence of oxygen within whole, unbroken grapes

Answer 10

Carbonic maceration

Question 11

French term for ‘punching down’

Answer 11

Delestage

Question 12

The cake of compressed grape skins ad seeds that remains beige after the final pressing of the juice or wine

Answer 12

Pomace

Question 13

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

Answer 13

Racking

Question 14

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

Answer 14

Finining

Question 15

A French term for ‘rack and return’

Answer 15

Pigeage

Question 16

The first juice to run out of the press, typically considered to be of the highest quality

Answer 16

Free Run

Question 17

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

Answer 17

True

Question 18

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

Answer 18

True

Question 19

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

Answer 19

False

Question 20

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

Answer 20

False

Question 21

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

Answer 21

True

Question 22

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

Answer 22

False

Question 23

True or False: Weissherbst is a type of German rosé.

Answer 23

True

Question 24

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 24

True

Question 25

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

Answer 25

False

Question 26

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

Answer 26

True

Question 27

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 27

True

Question 28

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

Answer 28

True

Question 29

True or False: Most of the yeasts used in winemaking are strains of Saccharomyces cerevisiae.

Answer 29

True

Question 30

True or False: Malolactic fermentation is an optional winemaking process that converts lactic acid into malic acid, resulting in a shaper, more acidic wine.

Answer 30

True

Question 31

Which of the following types of wine are most likely to be produced using the process of saignée? a. Orange wines and sweet white wines B. Deep red wines and light rosé C. Crisp, dry white wines and very pale rosé d. Blanc de blancs sparkling wines

Answer 31

B. Deep red wines and light rosé

Question 32

Which of the following terms is used to refer to the process of allowing newly-pressed juice to settle for a day or two before fermentation is allowed to begin? a. Débourbage b. Chaptalization C. Bâtonnage D. Stabilization

Answer 32

a. Débourbage

Question 33

What is chaptalization? a. Adjusting the juice for acid before fermentation begins b. The use of oak chips or wood tannin during primary fermentation c. Adding sugar to the juice in order to boost alcohol content in the finished wine d. Allowing the grape stems to be crushed into the juice in order to increase tannin content

Answer 33

C. Adding sugar to the juice in order to boost | alcohol content in the finished wine

Question 34

Which of the following is a chemical by-product of malolactic fermentation that often imparts a buttery aroma to wine? A. Succinic acid B. Diacetyl C. Aldehyde d. Hydrogen sulfide

Answer 34

B. Diacetyl

Question 35

Which of the following terms is used for the cake of compressed grape skins and seeds that remains behind after the final pressing of the juice or wine? a. Must b. Pomace c. Lees d. Free run

Answer 35

b. Pomace

Question 36

Which of the following terms is used for the mixture of juice, skins, and seeds that will be fermented into wine? a. Pomace b. Must c. Brett d. Vin gris

Answer 36

B. Must

Question 37

``` Which of the following processes uses whole. uncrushed grape clusters? a. Malolactic fermentation b.Secondary fermentation c. Carbonic maceration d.Bâtonnage ```

Answer 37

c. Carbonic maceration

Question 38

``` Very pale rosé is often produced in Provence using which of the following methods? a. Mutage b. Carbonic maceration c. Direct press d. Malolactic fermentation ```

Answer 38

c. Direct press

Question 39

What is sur lie aging? a. Using an inert material such as gelatin or egg whites to help clarify the wine b. Chilling the wine to around 32°F/0°C in order to prevent the formation of tartrates C. Using a centrifuge to clarify the wine d. Allowing the newly-fermented wine to rest on the dead yeast cells for a period of time

Answer 39

d. Allowing the newly-fermented wine to rest on | the dead yeast cells for a period of time

Question 40

The mass of grape solids and skins that rises to the top of the fermentation tank during red wine fermentation is known by which of the followng terms? a. The cap b. Délestage c. Pomace d. Barrique

Answer 40

a. The cap