Winemaking VEN3

Question 1

How often is wine made?

Answer 1

Once a year. Grapes can only be harvested once a year

Question 2

What is yeast and what does it do in terms of winemaking?

Answer 2

Eukaryotic microorganisms part of the fungus kingdom. Yeast helps convert the sugar in grapes to carbon dioxide and alcohol during fermentation.

Question 3

What is the acidity of wine and the importance of the acidity?

Answer 3

Wine ranges a pH of 2.5-4.5 but usually sits around 3.2-3.5. The low acidity along with the alcohol means that no bacteria or diseases can grow making it one of if not the most hygienic beverage

Question 4

Sweet vs. Dry Wine

Answer 4

Sweet contains remaining sugar and have a sweet taste. Dry wines have little to no sugar remaining.

Question 5

How much alcohol is contained in wine?

Answer 5

5.5-20% but usually around 12-14%

Question 6

What are tannins?

Answer 6

Large molecule called polyphenols. Tannins interact with our saliva and protein in them to give wine bitterness and astringency. Found in skin and seeds

Question 7

What are the five types of wine?

Answer 7

White wine, Rose wine, Red wine, Dessert wine, and Sparkling wine

Question 8

What is fermentation?

Answer 8

Biological process where sugars in the grapes are converted by microorganisms into alcohol and carbon dioxide.

Question 9

Still vs. Sparkling wine

Answer 9

Still wine contains less than 1 atmosphere of CO2 (<3.92 grams of CO2 per liter)
Sparkling wine contains more than 1 atmosphere of CO2

Question 10

What is a field blend?

Answer 10

Where different varieties of grapes from the same vineyard are picked and crushed together

Question 11

What is a wine blend?

Answer 11

Mixing new or old wines that were fermented separately

Question 12

What is varietal labeling?

Answer 12

Only 75% or more of the grapes used for the wine be of the stated variety

Question 13

Yield=

Answer 13

Tons/acre

Question 14

What country has the largest surface area of vineyards?

Answer 14

Spain

Question 15

When is bud break?

Answer 15

April 1

Question 16

What is veraison?

Answer 16

Onset of ripening

Question 17

What does a refractometer do?

Answer 17

Refracts light to determine the brix

Question 18

How do you calculate degree days?

Answer 18

When average temperature is >50 degrees, -50 of average then add to total number.

Question 19

What is must?

Answer 19

Crushed grapes (Juice)

Question 20

What is Brix?

Answer 20

Percentage of sugar (Mostly glucose and fructose)

Question 21

What is Pomace?

Answer 21

Seeds and skin after pressing

Question 22

What is the scientific name for Wine Yeast?

Answer 22

Saacharomyces cerevisiae

Question 23

What does respiration do?

Answer 23

Breaks down carbon for energy. Converts sugar to CO2 and water. Requires oxygen

Question 24

What does fermentation do?

Answer 24

Produces ethanol, CO2 and heat. No oxygen required

Question 25

1 degree brix drop = how much rise in temperature?

Answer 25

2.3 degrees

Question 26

What temperature is too hot for yeast?

Answer 26

100 degrees

Question 27

How do you calculate ethanol yield?

Answer 27

Brix x .55 = ethanol yield

Question 28

What temperature and length is red wine typically fermented at?

Answer 28

High 80s to low 90s; 5-7 days

Question 29

What is malolactic fermentation?

Answer 29

Secondary fermentation in which lactic microorganisms using malic acid in grapes to produce lactic acid and CO2 as well as diacetyl

Question 30

Is Wild Yeast or Wine Yeast sensitive to SO2

Answer 30

Wild Yeast

Question 31

What are the three kinds of presses?

Answer 31

Continuous, basket press, tank press

Question 32

What is racking?

Answer 32

Transfer of juice or wine away from lees

Question 33

What is lees?

Answer 33

Solid material in juice/wine

Question 34

Why fine a wine?

Answer 34

To improve clarity, change wine's taste, reduce tannin level, remove proteins, remove polysaccharides, and stabilize wine

Question 35

What is tartaric stabilization?

Answer 35

Gets rid of tartaric crystals by chilling in a refrigerator or ion exchange

Question 36

Why is red wine red?

Answer 36

Pigments in skin are extracted during fermentation

Question 37

What is maceration?

Answer 37

Process of putting skin in contact with juice

Question 38

When is extraction of color at its highest?

Answer 38

4-5 days

Question 39

What is cap?

Answer 39

Layer formed by skins from CO2 bubbles separating skins from juice during fermentation

Question 40

What are the two forms of cap management?

Answer 40

Pushdown and Pumpover

Question 41

What kind of flavor and aromas to barrels give?

Answer 41

Oak and smokey

Question 42

What is the average lifespan of barrels?

Answer 42

5 years

Question 43

How many oxygen saturations are ideal for red and white wines?

Answer 43

2 for red wines and 0 for white wines

Question 44

What is micro oxygenation?

Answer 44

Adding small amounts of oxygen over time to promote oxidative reactions

Question 45

What are the two types of white wines?

Answer 45

Fresh/fruity and complex

Question 46

What are barrels used for in red wines?

Answer 46

Aging

Question 47

What is not produced in alcoholic fermentation? Alcohol Carbon Dioxide More yeast Diacetyl Heat

Answer 47

Diacetyl

Question 48

Volatile acidity is produced by...

Answer 48

acetobacter

Question 49

How can you prevent acetobacter? 2 ways

Answer 49

Completely fill up containers so there is no oxygen or add SO2 to kill of acetobacter

Question 50

Are red grapes or white grapes harvested riper?

Answer 50

Red grapes (More sugar)

Question 51

What is free run?

Answer 51

Wine that comes out without pressing; Less bitter than pressed wine

Question 52

On average how long are red wines put in barrels to age?

Answer 52

1-2 years

Question 53

How are tartrates produced?

Answer 53

When a hydrogen ion on tartaric acid is replaced with a potassium ion

Question 54

What temperature is white wine typically fermented at? How long do they take?

Answer 54

50-60 degrees to preserve fruit aromas and take 3-4 weeks

Question 55

How is Chardonnay produced differently?

Answer 55

Barrel aged and fermented at a warmer temperature (70 degrees)

Question 56

How much brix are champagne grape picked at?

Answer 56

18-20 brix

Question 57

What is a base wine called?

Answer 57

Cuvee

Question 58

What is the process of adding yeast and sugar and filling the bottles called?

Answer 58

Tirage

Question 59

What is the process of riddling?

Answer 59

Gradually moving the bottle to get the yeast to collect at the top

Question 60

What is the process of disgorging?

Answer 60

Removing the yeast from the bottle after riddling

Question 61

Fermented in this bottle is what method?

Answer 61

Traditional method

Question 62

What is chaptalization?

Answer 62

Adding cane sugar to must