Winemaking

Question 1

What are the steps for making RED wine

Answer 1

Crushing
Alcoholic Fermentation
Draining
Pressing
Storage or Maturation
Packaging

Question 2

What is the alcohol level in most dry wines

Answer 2

11.5 - 16%

Question 3

What are the steps for making WHITE WINE

Answer 3

Crushing
Pressing
Alcoholic Fermentation 
Storage or Maturation 
Packaging

Question 4

What period of time is wine stored for

Answer 4

Less than a year for most wines

Question 5

What is residual sugar

Answer 5

The sugar that is left in the wine after fermentation

Question 6

Which techniques are used to reduce the sugar levels in sweet wines

Answer 6

Remove the yeast from the fermenting grape juice (filters)

Kill the yeast in the fermenting grape juice by adding alcohol (fortification)

Add sweetness

Question 7

What are the temperature ranges for red and white wine fermentation

Answer 7

RED - 20 to 32 degrees
WHITE - 12 to 22 degrees
ROSE - similar to white

Question 8

What is malolactic conversion and what flavours does the process impart onto the wine

Answer 8

Bacteria lowers the lactic acid in the wine

Buttery aromas

Often winemakers don’t choose MC if the grapes are aromatic

Question 9

What are ‘lees’ and what flavours can they impart onto the wine

Answer 9

Dead yeast cells

Bread, yeast, toast

Question 10

What happens during bottle maturation, and what flavours can the process impart

Answer 10

Some wines with high acidity, tannins, sugar can improve, but generally most wines don’t

Fresh fruit changes to dry fruit, fruit replaced by vegetal notes, mushroom, leather etc

In white wines flavours develop such as dried apricot, honey, nut, spice

In red wines tannins become softer and smoother