Winemaking

Question 1

Gentle pressing of white grape clusters does what?

Answer 1

Avoid violent ripping and tearing

= Cleaner must with less gross particulate matter

Question 2

What sort of press mostly used for white wine?

Answer 2

Pneumatic or bladder press

Question 3

Sulfites naturally produced in fermentation to what level?

Answer 3

10-15 ppm

Question 4

What does adding sulfur during winemaking do?

Answer 4

Prevent browning
Prevent microbial spoilage
Offsets oxidative process

Question 5

What accounts for use of less sulfur these days than before?

Answer 5

Improved winery hygiene

Question 6

What is débourbage?

Answer 6

Juice settling after pressing

Question 7

French term for juice settling

Answer 7

Débourbage

Question 8

What does juice settling (débourbage) do?

Answer 8

Allows heavier particles to settle out of the solution

Eliminates bitter compounds (eg phenolics)

Question 9

White fermentation in temperature controlled tank usually at what temperature?

Answer 9

18-20°

Question 10

What is batonage?

Answer 10

Lee’s stirring

Question 11

Barrel fermented white (eg Pessac Léognan) usually accompanied by what two steps?

Answer 11

Sur lie ageing

Batonnage

Question 12

Whites usually filtered with what?

Answer 12

Bentonite

Question 13

When are whites usually bottled?

Answer 13

Spring or early summer

Question 14

Why does batonnage give a creamier mouth feel?

Answer 14

Incorporates manoproteins into the wine

Question 15

General rule, what % of red wine is bled from the tank to make rosé or Clairet?

Answer 15

20-25%

Question 16

Malolactic in rosé or Clairet?

Answer 16

Usually avoided to maintain freshness

Question 17

Botrytis spores germinate in what conditions?

Answer 17

After a rain while the canopy is wet and/or

When ambient humidity is 90% and temperatures moderate (15-20°)

Question 18

Botrytis reduces grape sugar content by what?

Answer 18

1/3

Question 19

Botrytis leads to overall increase in total extract. True or false?

Answer 19

True.

Reduces sugar by 1/3
Reduces tartaric acid by 5/6
Reduces malic acid by 1/3

Water content reduced by half

Diminished proportion of liquids to solids = more extract

Question 20

Botrytis transforms sugars and acids into which compounds? (4)

Answer 20

Glycerol
Acetic acid
Gluconic acid
Botryticine (an antibiotic)

Question 21

Ripe Sémillon should hint of?

Answer 21

Apricots

Question 22

Ripe Sauvignon Blanc should hint of? (2)

Answer 22

Grapefruit

Pineapple

Question 23

Ripe Muscadelle should hint of?

Answer 23

Grape

Question 24

How long can pressing last in botrytis sweet winemaking?

Answer 24

5-6 hours

Question 25

What is cryo extraction?

Answer 25

When grapes have absorbed too much water from autumn rains.. Chill the grapes to -5° -8° for 20 hours Then process Excess water locked up in ice pellets, only concentrated sugar syrup is extracted during pressing Has fallen out of favour

Question 26

One vine of botrytised grapes yields how many glasses of wine?

Answer 26

1-3

Question 27

Biggest microbial threat in sweet winemaking?

Answer 27

Acetobacter

Question 28

Débourbage (Juice settling) in sweet winemaking?

Answer 28

Yes, but only eliminates the gross particulate matter | Finer particles remain in solution due to viscosity of the juice

Question 29

Sur lie ageing and batonnage in sweet winemaking?

Answer 29

Yes, to achieve greater complexity

Question 30

Maturation of sweet wine eg Sauternes?

Answer 30

Blending takes place after first racking Blended wine then matured in oak for 12-24 months Barrels topped up weekly Racking every 3 months

Question 31

When did Louis Pasteur discover yeast?

Answer 31

1863

Question 32

What can green stems impart on a wine?

Answer 32

Bitter astringency

Question 33

What can brown stems impart on a wine?

Answer 33

A touch of spice

Question 34

19th century red Bordeaux Vs today

Answer 34

Lighter colour Lower alcohol (10% Vs 13%) Less tannic

Question 35

Why is concrete a good insulator?

Answer 35

Slow to hear but once hot retains a gentle warmth post fermentation that enables spontaneous MLF (Stainless steel tanks must be heated for MLF to occur)

Question 36

Chaptalisation legal or illegal?

Answer 36

Legal NB sugar levels within the berry at harvest rising due to global warming

Question 37

Red wine fermentation temperature range

Answer 37

27-28°

Question 38

How long does red wine fermentation usually take?

Answer 38

1 week | Followed by maceration (cuvaison) of 2-4 weeks

Question 39

Red wine racking how often?

Answer 39

Every 3-4 months Removes particulates that have settled out of solution

Question 40

Red wines fined with what? (3)

Answer 40

Egg whites Bentonite (clay) Gelatin

Question 41

What does rain at harvest do?

Answer 41

Dilutes all the flavour compounds that have amassed in the berry during the growing season The grapevine root absorbs the rainwater and translocates to the grape

Question 42

Old school way to eliminate excess water in juice after harvest rain?

Answer 42

Bleed the tank (saignée) Pull 15% of juice out of vat before ferment increases skin to juice ratio = more concentrated red wine Juice fermented to dry rosé Problem is that too much sugar and aromatics end up in the rosé, not the red wine

Question 43

Criticism of reverse osmosis and entropy Evaporation?

Answer 43

Unbalance the wine by raising tannin, acid and alcohol levels - arguably to a point of unbalance

Question 44

What do reverse osmosis machines do?

Answer 44

Membrane filtration at high pressure | Remove 4-10% of water content

Question 45

What does entropy evaporator do?

Answer 45

Subjects grape must to a vacuum at moderate temperature (20-25°) to remove 15% approx of water Typically only a portion of the must is processed

Question 46

What do spinning Cone Columns do?

Answer 46

Remove excess alcohol Vertical column of 40 cones (some spin and some stay fixed) Wine passed through and spun into thin film by spinning cones Collected on stationary cones Lighter smaller molecules spin off as vapour, condensed and saved First it's aromatics, then alcohol Aromatics blended back in Alcohol blended back in at winemakers discretion

Question 47

What is cross Flow filtration?

Answer 47

Removes alcohol | Continuous stream of wine through semi permeable membrane designed to block passage of certain components, eg alcohol