Vinification

Question 1

What is Triage

Answer 1

A process of hand sorting grapes on the table before crushing

Question 2

What is maceration pelliculaire and what are its other terms

Answer 2

to increase the flavor of white wines, the grapes are held in contact with skins for 6-10 hours at a cool temperature

Other terms- pre fermentation maceration or cold soak

Question 3

What is cuvaison

Answer 3

A stage at which using natural yeast or cultured yeast for fermentation of red wines is decided

Question 4

What is marc

Answer 4

the pressed dry skins, pips, stems and stalks are known as Marc

Question 5

How is brandy made from marc

Answer 5

marc is steeped in water, fermented again and distilled to produce brandy

Question 6

What is an acetobacter

Answer 6

a wine spoiling mould that turns ethanol into acetic acid

Question 7

At what temperature does Saccharomyces Cerevisiae operates

Answer 7

10-30 degree celcius

Question 8

Is S. Cerevisiae aerobic or anaerobic

Answer 8

anaerobic

Question 9

at what abv wild yeast and acetobacter get killed

Answer 9

4% abv

Question 10

What does addition of sulphur dioxide do

Answer 10

it kills all yeasts, wine spoiling mould and prevent development of unwanted yeast

Question 11

What is carbonic maceration

Answer 11

A technique where whole bunches are put in a fermenting vat and sealed in the absence of oxygen.

Question 12

What are the effects of carbonic maceration in red wines

Answer 12

It produces red wines with low tannins and high in fruit flavors. The carbonic maceration wines will have pear-drop, bubblegum or banana aromas

Question 13

Where is carbonic maceration mostly used

Answer 13

Beaujolais Nouveau and Touraine Primeur

Question 14

What is the molecular composition of ethyl alcohol

Answer 14

C2H5OH

Question 15

What is Malolactic fermentation

Answer 15

Conversion of Malic acid to Lactic acid is known as MLF

Question 16

When does MLF take place

Answer 16

MLF takes place after alcoholic fermentation

Question 17

What are the effects of MLF

Answer 17

It reduces overall acidity in a wine and the wine gets its buttery flavor
It will give wine a much softer and rounded character

Question 18

What compound imparts buttery flavor in wine during MLF

Answer 18

Diacetyl

Question 19

What will be the effects of MLF in the bottle

Answer 19

It will result wine being slightly sparkling and cause a small amount of sediment to form.
Sometimes it will force the cork out of the bottle

Question 20

Where is MLF usually carried out in

Answer 20

Vats or Casks

Question 21

What is the process after MLF

Answer 21

• Wines are raked to remove sediments and fined to clarify
• most wines are put through cold stabilization and filtered before bottling

Question 22

What is Batonnage

Answer 22

Process of stirring lees with stick to increase flavor extraction.

Question 23

Which wine is Batonnage done wite

Answer 23

It is practiced with lighter flavored wines such as Muscadet

Question 24

Define Buttage

Answer 24

Stooping soil around the base of vine to protect roots from the frost

Question 25

What is Cryoextracrtion

Answer 25

Winemakers freeze grapes to -7 degree Celsius and press them. Ice in the grapes stays frozen while high concentrated juice is pressed out.

Question 26

Where is cryoextraction usually carried out in

Answer 26

In countries and regions where it is impossible to make ice wine naturally due to the climate.

Question 27

What is Cuvaison

Answer 27

Maceration of grape skin in fermenting juice to extract color, tannins and other constituents from skins

Question 28

What is Debourbage

Answer 28

A process of allowing solids to settle out from the must prior to raking

Question 29

Define microclimate and mesoclimate

Answer 29

Microclimate refers to a small area around single or small group of vines or sometimes air above Mesoclimate is the climate of a small area such as a vineyard or even a hillside

Question 30

Define Macroclimate

Answer 30

Climate of a wine district or region

Question 31

What is less made up of

Answer 31

dead yeasts, pieces of stalk, pips and other solids that fall to the bottom while wine production

Question 32

Define Lieu-dit

Answer 32

Smallest geographical unit within a vineyard that may bear a traditional name.

Question 33

In which wine labels does Lieu-dit appear

Answer 33

Alsace, German. Burgundy are the most common

Question 34

Lieu-dit must be stated in which label

Answer 34

Alsace Grand Cru

Question 35

What is Passerillage

Answer 35

A term for grapes that have been dried after picking

Question 36

What is Pigeage

Answer 36

Process of Punching down grape skin and to drown aerobic bacteria, keep the grape skins fresh to assist the cuvaison process for red wine production

Question 37

What is Remontage

Answer 37

A process of pumping fermenting grape juice over the cap (grape skins)

Question 38

What is Reverse Osmosis

Answer 38

A technique used to reduce alcohol content in wine

Question 39

What is Soutirage

Answer 39

Also known as raking, is a process to transfer wine from one container to another, leaving lees behind

Question 40

What is Sussreserve

Answer 40

Unfermented grape juice that is used to sweeten German wines

Question 41

What is Veraison

Answer 41

The beginning of ripening period where grape changes color and softens

Question 42

What is the other name for Albarino in Vinho Verde

Answer 42

Alvarinho

Question 43

What is the characteristic of Albarino grown in Rias Baixas

Answer 43

Light to medium, straw coloured, highly aromatic dry wine with ripe peach, apricot and lemon zest character, a mineral component and fresh acidity.

Question 44

What are the characteristics of Chardonnay from old world

Answer 44

It ranges from lemon , hazelnut, green apple, chalky minerality and high acidity from Chablis. Lemon, apple, pear, melon skin, chalky, buttery butterscotch, oaky and acidic characteristic from Cote de Beaune.

Question 44

What are the characteristics of Chardonnay from old world

Answer 44

It ranges from lemon , hazelnut, green apple, chalky minerality and high acidity from Chablis. Lemon, apple, pear, melon skin, chalky, buttery butterscotch, oaky and acidic characteristic from Cote de Beaune.

Question 45

In which soil type does chardonnay well

Answer 45

Soils rich in Calcium

Question 46

Name the regions where Chenin Blanc grows

Answer 46

It grows in middle Loire regions of Anjou and Touraine. Vouvray, Saumur, Coteaux-du-Layon and Savennieres.

Question 47

What style of Chenin Blanc does Savennieres make

Answer 47

Still dry to medium sweet wine.

Question 48

What styles of wine does vouvray and saumur have

Answer 48

The wine can be dry, medium or sweet, still or sparkling and medium in alcohol content.