Winemaking

Question 1

Which statement about acidification is false?

Acidification is common in Chablis
Acidification is usually done by the addition of tartaric acid.
Acidification is common in Europe warmer regions.

Answer 1

Acidification is common in Chablis.

It’s not necessary - why is it not necessary?

Question 2

What does ‘Cold Maceration’ or ‘Cold Soaking’ mean and what does it achieve?

Answer 2

After crushing grapes macerate at low temperature before fermentation starts.

The purpose of this maceration is to extract colour and flavour compounds, with minimal tannins.

Question 3

What is Malolactic conversion?

Answer 3

Takes place once alcoholic fermentation has finished

Converts tart Malic acid (also found in apples) into softer Lactic acids (also found in milk).

Result being softens and reduces acidity and creates buttery flavours and CO2

Question 4

Which statement about Malolactic Fermentation is false?

• The lactic bacteria is sensitive to SO2 and MLC can be stopped by its use.
• Lowers the perceived acidity in a wine by converting the crisp malic acid to softer lactic acid.
• Can suppress the varietal purity and can add butter, hazelnut flavours.
• All white wines undergo MLC

Answer 4

All white wines undergo MLC.

• Easy question, but useful for recapping on how this works.*
• Note also to spell out MLC in full in the exam.*

Question 5

How can a winemaker discourage Malolactic Conversion?

Answer 5

Storage at cooler temperature, use of SO2, or by filtering out the lactic bacteria.

Question 6

List the 3 methods of clarification

Answer 6

Sedimentation

Fining

Filtration, with options:-

• depth filtration
• surface filtration

Question 7

Which one of these is not an inert vessel?

Epoxy lined concrete tank.
Stainless steel .
A Glass bottle with a screw cap.
Oak barrel.

Answer 7

Oak barrel.

Question 8

In the image below, in red wine making what does the A represent

Answer 8

Crush

Question 9

What are the 2 methods listed for Filtration?

Answer 9

Depth filtration

Surface filtration (includes also sterile filtration)

Question 10

Sedimentation is?

• Adding a material to the wine that passes down through the wine attracting and capturing particles.
• When large particles settle at the bottom of the tank and the wine is decanted off.
• Passing a wine through a filter

Answer 10

When large particles settle at the bottom of the tank and the wine is decanted off.

Question 11

What is the aim of ‘Post-fermentation Extraction’?

Answer 11

Maceration after fermentation encourages further extraction of tannin which may or may not be desirable.

Can however result in smoother tannin structure for some varieties, and if left long enough.

Question 12

What is ‘Cap Management’ and what does it achieve?

Answer 12

The ‘Cap’ is the mass of pulp and skins on the surface of the wine, if left to float little colour, flavour or tannin will be extracted.

‘Cap Management’ is one of the processes to to keep the pulp and skins in contact with the fermenting juice.

Question 13

Which one of these is wrong about using Sulphur dioxide in wine making?

• SO2 Levels are limited because it can be toxic at very high levels.
• It is an antioxidant
• It is used to adjust the acidity of wine.
• It’s an antiseptic

Answer 13

It is used to adjust the acidity of wine.

Question 14

Which one of these will not stop fermentation?

• Lowering the temperature to below 5°C
• When the alcohol rises to over 15% abv
• Adding SO2
• Chaptalisation

Answer 14

Chaptalisation (unless of course it is excessive)

Question 15

Name and briefly summarise 3 methods of ‘Whole Bunch Fermentation’.

Answer 15

Carbonic Maceration - Placing whole uncrushed bunches into vats that are filled with CO2 to remove oxygen. Intracellular Fermentation starts and at 2% ABV the skins split releasing juice. Then usually pressed and yeast then complete fermentation. Method extracts colour but little tannin, wines are soft and fruity with notes of Kirsch, bubblegum and cinnamon like spice.

Semi Carbonic - Similar to Carbonic but vats not filled with CO2. Vats filled with whole bunches, top ones crunch bottom releasing juice. Ambient yeast ferments juice which creates CO2, intact berries undergo Carbonic Maceration. Can result better grape aromas.

Whole Bunches with crushed fruit - Whole bunches mixed with crushed grapes, no CO2 but bunches blanket crushed grapes keeping out oxygen so intracellular fermentation takes place.Technique to give wine silkier texture and brighter fresher fruit character.

Question 16

What is the correct order for Grape Processing.

• Sorting, Destemming & Crushing, Pressing, Adjustments.
• Sorting, Pressing, Destemming & Crushing, Adjustments.
• Adjustments, Sorting, Destemming & Crushing, Pressing.
• Pressing, Destemming & Crushing, Adjustments, Sorting.

Answer 16

Sorting, Destemming & Crushing, Pressing, Adjustments.

Question 17

What is the typical fermentation range for red wines?

12°C to 32°C
5°C to 12°C
20°C to 32°C
12°C to 22°C

and why is that temperature applicable to red wine?

Answer 17

20°C to 32°C

• more extraction at a warmer temperature (boiling vegetables analogy), but need to be careful of boiling off too many esters/aroma compounds.
• Note different varieties can benefit from particular variations in this range. Eg Pinot Noir to help extraction*.

Question 18

Which is a method of concentrating grape sugars?

• Passerillage
• Passito
• Ice wine production
• All of the above

Answer 18

All of the above

Question 19

Which statement is most correct regarding inert vessels?

• Inert vessels do not pass oak flavours to the wine but the wine does typically oxidise.
• Inert vessels do pass oak flavours to the wine and the wine does oxidise.
• Inert vessels do pass oak flavours to the wine and the wine does not typically oxidise.
• Inert vessels do not pass oak flavours to the wine and the wine does not typically oxidise.

Answer 19

Inert vessels do not pass oak flavours to the wine and the wine does not typically oxidise.

Question 20

What is the typical range of fermenting white wines?

4°C to 12°C

12°C to 22°C

12°C to 32°C

30°C to 32°C

and why is that temperature applicable to white wine?

Answer 20

12°C to 22°C

Warm temperatures can destroy delicate aroma compounds.

Question 21

Which statement(s) about blending is/are true?

1) Blending of grape varieties is common
2) Blending of vintages is allowed in some regions.
3) Blending can occur at any stage of the winemaking process
4) Blending of different pressing fractions can help balance.

1 only
1 & 2
1, 2 & 4
1, 2, 3, 4

Answer 21

1, 2, 3, 4

BCCPS to be explored.

Question 22

In Sweet winemaking name 6 methods that result in sweeter wine

Answer 22

i. Stopping fermentation by Fortification, by adding high dose of SO2 or chilling the fermenting wine (must then be filtered).
ii. Adding a sweetening component such as Süssreserve or RCGM
iii. Using grapes affected by Noble Rot
iv. Drying grapes on the vine (become like raisins) ‘Passerilage’
v. Drying grapes after picking ‘Passito’ (in Italy) delivers ‘Recioto’ wine
vi. Freezing on the vine ‘Eiswein’ or ‘Ice Wine’.

Question 23

Which one of these is not required if the grapes are mechanically harvested?

• Adjustments.
• Sorting.
• Pressing.
• Destemming & Crushing.

Answer 23

Destemming & Crushing.

Why not?

Question 24

Which one of these is not a method used in anerobic winemaking?

• Use of SO2 at harvest time
• Picking at night when it is cooler
• Fermentation in Stainless Steel
• The use of specially cultured yeast strains

Answer 24

The use of specially cultured yeast strains.

recap on terminology: aerobic vs anaerobic

Question 25

With regard to pressing wine, what does fractions mean? Fractions is the ratio of juice to skin. It is the percentage of juice to the total weight of the grapes. It is different pressing of the same grapes at different pressures to give a mix of blending components.

Answer 25

It is different pressing of the same grapes at different pressures to give a mix of blending components.

Question 26

Stabilisation - identify 3 reasons why this is used. What is used to stabilise the wine in each case.

Answer 26

Tartrate crystals build up - use cold filtration Microbiological instability - SO2 use Oxygen/ oxidation - SO2 use

Question 27

What are listed as *must adjustments*?

Answer 27

Changes to acidity. Chaptalisation. Addition of RCGM

Question 28

Which of the following converts Malic acid to Lactic acid? Saccharomyces cerevisiae Brettanomyces Lactic bacteria

Answer 28

Lactic bacteria

Question 29

List 4 considerations during white wine making

Answer 29

Choice of vessel - inert or not? Malolactic conversion to take place? Lees stirring Lees maturation

Question 30

A Depth filter is? * A type of filter similar to a sieve. That is a sheet with lots of holes in it, where larger particles get caught. * A type of filter that is made up of material such as earth. When the product is passed through the filter, particles are caught amongst the material. * Adding a material to the wine that passes down through the wine attracting and capturing particles.

Answer 30

A type of filter that is made up of material such as earth. When the product is passed through the filter, larger particles are caught amongst the material.

Question 31

What are the three ways to make Rosé wine? Briefly summarise them

Answer 31

Direct Pressing - Grapes crushed and pressed (as for white wine) being careful not to press too hard. Fermented cool as for white wine. Used for delicately coloured Rosés Short Maceration - Grapes crushed and allowed short maceration. Free run juice drained and fermented at low temp as for white wine. Produces darker Rosés. Blending - Small amount red wine added to white. In EU only permitted in Champagne. *(Unofficially there has been a relaxation on this law in EU from around 2020)*

Question 32

What are tartrate crystals?

Answer 32

Naturally occuring crystals created in the wine through interaction of acids and alcohol. Typical of aged wine - and more aparent in white wine.

Question 33

Which one of these is not a method of increasing extraction during wine making? * Rotary Fermenters * Rack & Return * Punching down * Punch up

Answer 33

Punch up. *Easy! Useful reminder on others though.*

Question 34

A wine for long term storage needs what characteristics?

Answer 34

Usually at least one of the following depending on the style and fruit concentration. High tannin High acidity High alcohol

Question 35

Which white grapes can benefit from some limited skin contact?

Answer 35

Sauvignon Blanc Gewurztraminer Chenin Blanc ... adding aroma.

Question 36

Which of the following is the main yeast used for wine production? Saccharomyces cerevisiae Brettanomyces Lactic bacteria

Answer 36

Saccharomyces cerevisiae

Question 37

Which one of these is **NOT** a flavour associated with oak barrels? Cloves Toast Leather Vanilla

Answer 37

Leather (this is more a tertiary flavour/aroma)

Question 38

Which packaging option is best at preserving fresh fruity wines? Bag in box Plastic bottles Glass bottles with Screw Cap Glass bottles with Cork

Answer 38

Glass bottles with Screw Cap. *A useful reminder of the main disadvantage of alternative packaging.*

Question 39

Which one of these is **not** a sign that a wine has become exposed to too much oxygen? * White wines get darker. * Red wines get lighter. * Wines lose their fresh fruit flavour. * Bacteria will cause the wine to lose acidity, develop buttery flavours and become fizzy.

Answer 39

Bacteria will cause the wine to lose acidity, develop buttery flavours and become fizzy.

Question 40

Which is not a method for the wine maker to artificially stop the fermentation? * Addition of tartaric acid * Chill the wine and filter. * Addition of SO2 * Addition of Spirit to raise the alcohol level .

Answer 40

Addition of tartaric acid

Question 41

Clear or purple/pink crystals in a bottle of wine imply that the wine? * Has been aged in oak barrels * Has not been chilled to stabilise the wine. * Excess sugar from chaptalisation has not dissolved in the wine.

Answer 41

Has not been chilled to stabilise the wine.

Question 42

What is the fermentation temperature range for white wine?

Answer 42

12c~22c

Question 43

Malolactic conversion can be inhibited by doing what ? - list 3 options.

Answer 43

Filtering out the bacteria Adding SO2 after alcoholic fermentation Keeping the wine cool

Question 44

What are the benefits to be had in blending different wines? (This can apply in context of different grapes; batches from different wine making techniques; different batches from the same grape - different pickings, different vineyard plots; and different harvests.)

Answer 44

Balance Consistency Complexity Price Style

Question 45

List 4 'Cap Management' techniques and briefly describe what they are.

Answer 45

Punching Down - Punching the Cap down by hand with paddles on sticks, more latterly done by mechanical paddles. Pumping Over - Fermenting juice drawn from bottom of vat and pumped up on to the top to wet the cap. Rack and Return - Fermenting juice drained into another vessel then pumped back over the cap. Rotary Fermenters - Fermentation takes place in rotating horizontal tanks keeping juice in constant contact with skins.

Question 46

How might a wine maker create a medium sweet wine other than by stopping fermentation early? Identify two methods.

Answer 46

Addition of Rectified Concentrated Grape Juice. Sussreserve

Question 47

What is 'Press Wine' and what is it used for and what are 'press fractions'?

Answer 47

When maceration has finished, the 'free run' wine is drawn off the skins then the remaining mass is pressed creating 'press wine'. Early pressings are much the same as the free run wine but with more pressure the 'free run' gets progressively darker - press fractions. Later press fractions may be used to adjust colour and tannin in the final blend.

Question 48

List 4 considerations for achieving balance in Red wine making.

Answer 48

Pre-fermentation extraction Extraction during fermentation (various techniques). Post-fermentation extraction Pressing - free run Vs press wine Above is all about skins and extraction - and the need to have a balanced approach depending on the quality of the grapes. Also - oak use/ maturation as extra considerations

Question 49

3 aspects to lees... What are they? Why are they used? Difference between gross and fine lees?

Answer 49

Is the sediment of the dead yeast cells. Can add body and bready aroma to wine after extended ageing, or lees stirring. Gross lees come out of the wine first, the fine lees settles afterwards and are removed during maturation process.

Question 50

What is used to acidify grape juice/the must? In which climates is this more commonly carried out?

Answer 50

Addition of tartaric acid. Warm climates.

Question 51

Which statement about Ambient Yeast is **False**? * Ambient Yeast must be kept at an ambient temperature of 18-20°C to ferment correctly. * It is found throughout the winery and on the bloom * Adds complexity to the wine but results can be random. * Many ambient yeast can be killed off with SO2

Answer 51

Ambient Yeast must be kept at an ambient temperature of 18-20°C to ferment correctly

Question 52

How can a winemaker encourage Malolactic conversion?

Answer 52

Raising the temperature of the wine and by not adding SO2.

Question 53

Which flavours are a result of oxidation during maturation? * raspberry, toffee, nuts * caramel, toffee, nuts * caramel, coffee, tar * raspberry, toffee, tar

Answer 53

caramel, toffee, nuts ie, not primary aromas.

Question 54

List the palate headings

Answer 54

BAATAILS Body Alcohol Acidity Aroma Tannin Intensity Length Sweetness

Question 55

What are the 9 Production factors?

Answer 55

5 natural and 4 human Climate Weather Aspect Soil Grape Wine making Vine management Maturation Market Forces

Question 56

What is the correct order for typical red wine production? * Crush, press, ferment, maturation, bottling * Crush, ferment, press, bottling, maturation * Crush, ferment, press, maturation, bottling * Crush, Ferment, maturation, press, bottling

Answer 56

Crush, ferment, press, maturation, bottling. The more interesting question at Level 3 would be ***why*** is this the correct order. What do you think?

Question 57

Adding an Alkali will? * Increase the acidity in the wine or must * Decrease the acidity in the wine or must * Increase the tannins in the wine or must * Decrease the tannins in the wine or must

Answer 57

Decrease the acidity in the wine or must

Question 58

In our BLIC accronym, for what does B stand? (Don't say body!)

Answer 58

B for balanced - sufficiently Ripe (Ripeness see AAA)

Question 59

Oxygen during wine making is? * Always positive. * Always negative. * Sometimes positive and sometimes negative. * Has no impact on the final wine.

Answer 59

Sometimes positive and sometimes negative. When can it be positive?

Question 60

Which one of these statements about yeast is **False**? Commercial yeast strains give a consistency of flavour. Ambient Yeast strains (wild fermentation) results in wines that may be more complex. Ambient / Wild yeast strains are more reliable at higher temperatures. Yeast will not ferment correctly if the temperature is too high or two low.

Answer 60

Ambient / Wild yeast strains are more reliable at higher temperatures.

Question 61

Chaptalisation is carried out in order to change what in the wine?

Answer 61

Alcohol. Addition of cane sugar before fermentation.

Question 62

Which of these are reasons why an alcoholic fermentation may stop? 1) The sugar is consumed 2) The temperature is above 35℃ 3) The yeast runs out of Nutrients 4) The sugar and alcohol level is too high. 1, 2, 3, 4 1 only 1, 2, 4 1, 2, 3

Answer 62

1, 2, 3, 4

Question 63

What is used to de-acidify grape juice/the must? In which climates is this more commonly carried out?

Answer 63

Addition of various alkali. Cool climates.

Question 64

Which is an incorrect statement? The bigger the barrel the slower oxidation occurs. All other things being equal, the smaller the barrel the quicker the oak flavour is imparted. Large barrels oxidise faster because of their greater surface area.

Answer 64

Large barrels oxidise faster because of their greater surface area.

Question 65

What happens if wine is fermented at too low a temperature?

Answer 65

Creation of pear drop aromas and can fail to capture varietal fruit characters

Question 66

Which of the following can result in an aroma sticking plaster, smoked meat and or leather notes to a wine? Saccharomyces cerevisiae Brettanomyces Lactic bacteria

Answer 66

Brettanomyces

Question 67

Which is not often part of anaerobic wine making? Maturing wines in old oak barrels. Use of antioxidants on the grapes during picking. Picking at night when the temperatures are low. Filling airtight equipment with Carbon Dioxide or Nitrogen.

Answer 67

Maturing wines in old oak barrels.

Question 68

Which statement is **true** about small barrels? * They have the largest effect on wines, giving more flavour, tannins and oxidative effects * They have less effect on the wine. giving less flavour. tannins and oxidative effects * Are much cheaper to make and use so are more cost effective. * Are perfect for barrel fermentation of red wines

Answer 68

They have the largest effect on wines, giving more flavour, tannins and oxidative effects. *Bonus question: Why are red wines not fermented in barrels?*

Question 69

Which is not an example of Clarification? * Sedimentation * Finning * Millerandage * Filtration

Answer 69

Millerandage

Question 70

What does Malolactic conversion do to wine?

Answer 70

Softens acidity and can add a buttery flavour to the wine.

Question 71

What are the 4 most common black grape varieties for high-volume wine making and why are they most suitable?

Answer 71

Cabernet Sauvignon, Merlot, Syrah/Shiraz and Grenache/Garnacha Because the regions responsible for high-volume wines tend to be warm, sunny and dry and due to the concentration of colours, tannins\* and flavours, in their skins, they can deliver fruity wines with adequate colour even at high yields. *\*not so much with Grenache on the tannins*

Question 72

What category of wine is suggested by this description: Associated mostly with Georgia, Slovenia, and Friuli-Venezia Giulla, with wines tasting variously of dried herbs and dried fruit

Answer 72

Orange wine. See also entry for natural wine. AKA low intervention wines.