Winemaking

Question 1

Fermentation stops when the temperature is below:

Answer 1

5 degrees Celsius (41F)

Question 2

Fermentation temperature range for white wine is:

Answer 2

12 – 22 degrees Celsius (53-71F)

Question 3

Is Chaptalisation used to make a sweet wine?

Answer 3

No, it is a must adjustment technique when sugars are lacking for fermentation

Question 4

Why is pasteurisation sometimes used in winemaking?

Answer 4

it gives microbiological stability

Question 5

Which type of filtration if correctly used, will guarantee sterile wine for bottling?

Answer 5

Surface filter

Question 6

State four methods in the winery that could be used to enhance the profile of an aromatic grape variety

Answer 6

1. Sulphur Dioxide as a preservative to ensure the wine is kept fresh
2. The grapes will be gently pressed immediately in the winery with little or no skin contact
3. The juice before fermentation will be clarified through settling and kept clean
4. Inert vessels are used to ensure reductive winemaking through anaerobic conditions and easy temperature control

Question 7

What type of fermentation encourages the development of fruit character in a wine?

Answer 7

Cold fermentations

Question 8

What type of fermentation extracts more color?

Answer 8

High temperature fermentations