L2 Quiz Chapter 5, Winemaking

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Which step of the winemaking process involves splitting the grape skins to release some of the grape juice? *

1 point

Pressing

Crushing

Draining

Storage or Maturation

Packaging

Alcoholic __________ is the process used to create __________. It is carried out by microorganisms called __________, which feed on the __________ in the grape juice and produce __________, __________ and __________. *

1 point

fermentation, sugar, bacteria, carbon dioxide, alcohol, yeasts, heat

fermentation, carbon dioxide, fungi, acids sugar, heat, alcohol

fermentation, alcohol, yeast, sugars, alcohol, carbon dioxide, heat

conversion, alcohol, philloxera, tannin, sugar, alcohol, carbon dioxide

conversion, carbon dioxide, botrytis, water, sugar, heat, alcohol

Which of the following statement is true about red winemaking? *

1 point

Red wine can be made with both white and red grapes

Skins must be removed early before the fermentation

Most grapes have a colored pulp, which give pigments (color) to the wine

Tannin and color are often extracted by punching down and pumping over

Red wines are typically fermented at lower temperatures than white wines

Which rosé winemaking technique is not permitted in many parts of Europe (except in Champagne) *

1 point

Short Maceration of red grapes

Blending red and white wines

Which is false about white winemaking? *

1 point

White wine can be made with both red and white grapes

Skins are most often removed early in the process

The typical order for white winemaking is: crushing, alcoholic fermentation, pressing, storage or maturation and packaging

White wines are pressed very gently to extract the juice

Fermentation temperatures typically range from 12°C to 22°C

Which is a possible way to make sweet wines? *

1 point

Using juice extracted from extra-ripe grapes

Using juice extracted from botrytis-affected grapes (Noble Rot)

Using juice extracted from frozen grapes

Removing yeasts before all sugar have been fermented into alcohol

Fortification (adding spirit into the must) before yeast have converted all sugar into alcohol

Adding unfermented grape juice into a finished wine

All of the above are possible

Option 8

What small adjustments are possible for a winemaker located in a cool climate? *

1 point

A. Addition of sugar into the must to boost alcohol and body into the finished wine

B. De-acidification for better balance of the wine

C. Acidification for better balance of the wine

D. Answers A and B only

E. Answers A, B and C

Which vessels, used for fermentation and storage are both inert and do not add any flavors into the wines, can also be made to be airtight, therefore preventing oxygen from interacting with the wine causing flavors to change? *

1 point

A. Stainless steel

B. Concrete vessels

C. Oak vessels

D. Answers A, B and C

E. Answers A and B only

Which is false about oak barrels?

1 point

Oak can add flavors directly into the wine

Oak barrels allows flavors to evolve as a result of the interaction of the wine with oxygen during maturation

Oak becomes increasingly flavorful with age

Oak can be subject to different levels of toasting, producing sweet-spices and charred wood aromas and flavors

The development of flavors such as caramel, dried fruit and nut are faster in smaller barrels than bigger ones

Clear selection

Which of the statement is false regarding Malolactic Conversion (MLC)? *

1 point

MLC is produced by a bacteria and soften the natural acidity in a wine

MLC can be encouraged or prevented

MLC is most common in red wines

MLC produces noticeable buttery flavors in white wines

MLC is mostly useful in aromatic grape varieties such as Riesling

MLC occurs after alcoholic fermentation

Which statement is true about "lees" *

1 point

A. Lees are dead yeast fallen on the bottom of the fermentation vessel

B. Keeping a wine on lees and stirring the lees during maturation increases the body of the finished wine

C. Lees stirring produces extra flavors such as biscuit and bread

D. Answers A and B only are true

E. Answers A, B and C are true

What are some advantages of "blending" in winemaking? *

1 point

To maintain consistency of a style or a brand one year to the next.

To add complexity by blending wines from different grape varieties, different vineyard location made by different techniques

All of the above

Which is false about bottle maturation *

1 point

Most wine improve in a bottle

For a wine to improve in a bottle it needs preservatives such as high acidity, high tannin (in the case of reds) or high sugar level (in the case of sweet wines)

For a wine to improve it needs high concentration of flavors and aromas

During maturation, fresh fruits flavors change to dried fruits, and other complex flavors

During maturation, white wines change from lemon to gold and amber

During maturation, red wines change from ruby to garnet and tawny, tannin lower and become smoother, tertiary aromas occur and deposit can form

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