Winemaking

Question 1

What is the waxy layer on the outside of grape skins called? It is also where naturally occurring yeasts are found.

Answer 1

Bloom

Question 2

What is the name of the fermentation process that changes harsh malic acids into softer, lactic acids?

Answer 2

Malolactic fermentation

Question 3

Where are tannins found in grapes?

Answer 3

Grape stalks, skins and seeds

Question 4

What is the process of pumping red wine up from the bottom of the tank and over the top of the fermenting must known as?

Answer 4

Pumping over

Question 5

What is the usual temperature range for red wine fermentation?

Answer 5

Between 20°C (68°F) and 30°C (86°F)

Question 6

A wine region is considered to have a ‘cool’ climate if the mean temperature during the growing season is below what degree Celsius?

Answer 6

16°C

Question 7

Which sparkling wine region legally allows the blending of red and white wine to create a rosé?

Answer 7

Champagne

Question 8

A wine region is considered to have a ‘hot’ climate if the mean temperature during the growing season is above what degree Celsius?

Answer 8

21°C

Question 9

What is sugar converted to, through yeast action, during fermentation?

Answer 9

Alcohol

Question 10

Which grape is grown under a variety of names, two of which are Black Prince and Blue Imperial?

Answer 10

Cinsault

Question 11

By what other name is the grape variety Zinfandel known in Italy?

Answer 11

Primitivo

Question 12

Do malic acids change and become softer or more harsh during malolactic fermentation?

Answer 12

They become softer, lactic acids

Question 13

During the fermentation process, yeasts will usually die out when the alcohol level reaches what percentage?

Answer 13

15% abv (or somewhere between 10 and 20%)

Question 14

From which storage source do some white wines receive tannins?

Answer 14

Oak barrels

Question 15

Cabernet Sauvignon, Nebbiolo, Syrah and Tannat are grape varieties notably high or low in tannins?

Answer 15

High

Question 16

What process is induced when grapes are sealed in a vessel and carbon dioxide is added?

Answer 16

Carbonic maceration

Question 17

What kind of wine is traditionally associated with carbonic maceration?

Answer 17

Beaujolais Nouveau

Question 18

What style of white wine is made where grape skins are not removed and remain present during fermentation for days or sometimes months?

Answer 18

Skin contact white wines that are made like red wines

Question 19

When making red wine all the solids - skins, seeds, stems and pulp rise to the surface of the fermentation vessel creating a ‘cap’ - one method to help integrate the cap back into the wine is pumping over, what is other?

Answer 19

Punching-down

Question 20

What is known as the ‘cap’?

Answer 20

A layer of solids, including skins, seeds, stems and pulp, that have all risen to the surface inside a red wine fermentation vessel

Question 21

Name the process that consists of stirring dead yeast cells back into wine?

Answer 21

Bâtonnage

Question 22

What is the term used for sediment made up of dead yeast?

Answer 22

Lees

Question 23

Depending on the species of yeast, most cells will do what at alcohol concentrations somewhere between 10 and 20%?

Answer 23

Die off

Question 24

What is the French term for punching down?

Answer 24

Pigéage

Question 25

What does punching down extract from the grape solids?

Answer 25

Color, tannins, flavor and aromas

Question 26

What does the French term Pigéage mean?

Answer 26

Punching down?

Question 27

What’s V.A.?

Answer 27

Volatile Acidity. Acetic acid formed by bacteria during or after fermentation

Question 28

What’s débourbage?

Answer 28

Juice setting. Process of allowing solid particles to settle out of the pressed grape juice or newly made wine

Question 29

What are sulfites?

Answer 29

Sulfites are natural compounds found in most grapes. Winemakers add sulfites to the must in the form of Sulfur Dioxide

Question 30

How many grapes are in a bottle of wine?

Answer 30

Approx. 2 1/2 pounds. Roughly 600 - 800 grapes

Question 31

What’s délestage?

Answer 31

Rack-And-Return. It’s a fermentation and maceration technique. Délestage is a two-step “rack-and-return” process in which fermenting red wine juice is separated from the grape solids by racking and then returned to the fermenting vat to re-soak the solids. This step is then repeated daily.

Question 32

What’s chaptalization?

Answer 32

It’s the act of adding sugar to a low alcohol wine before and/or during fermentation.

Question 33

What are sulfites for?

Answer 33

Sulfites act as a preservative. Slow oxidation and inhibit the growth of bacteria and wild yeast

Question 34

What gives red wine their red or purple hue?

Answer 34

Anthocyanins, which are a group of naturally occurring phenolic-compounds that are responsible for the red, purple and blue colours found in many fruits, vegetables and wine grapes

Question 35

What are the methods used to create sparkling wine?

Answer 35

Méthode Champenoise (or Traditional), Charmat Method (or Tank), Transfer Method, Force Carbonation

Question 36

What’s the scientific name for the most common yeast used in wine fermentation?

Answer 36

Saccharomyces cerevisiae

Question 37

What are the major methods of clarification in winemaking?

Answer 37

Racking, Fining, Filtering

Question 38

What’s liqueur de tirage?

Answer 38

It’s a mixture of yeast and sugar added to the bottle to start second fermentation

Question 39

What’s liqueur d’expédition?

Answer 39

It’s a mixture of still wine and sugar that’s added to the bottle after disgorgement