Winemaking and Maturation

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Which of the following statement is true about oxygen in Winemaking? *

1 point

To make a wine dominated by primary aromas, winemakers will encourage oxygen contact with the freshly harvested grapes and juice.

Anaerobic winemaking (or protective winemaking) refer to the protection of wine against antioxidants such as sulfur dioxide

Some argue that wine made with high levels of contact with oxygen during winemaking helps develop complexity and character in the finished wine

Natural wines are made in anaerobic conditions to preserve the natural primary aromas of the grape

Which of the following statement is false about oxygen in Maturation? *

1 point

Wines that have been protected against oxygen during winemaking rarely benefit from oxygen during maturation

Wine matured in oak barrels are matured aerobically

Oxygen in maturation soften tannins in red wines and give more complexity to the wines where flavors change from primary to tertiary (leather, earthiness)

With oxygen in maturation red wines become paler and white wines become deeper

Large oak vessels have a greater oxidative effect than smaller vessels

In winemaking, Sulfur Dioxide is used as... *

1 point

A. Antioxidant

B. Antiseptic

C. Antifreeze

D. Antivirus

E. Answer A & B only

Which of the following barrel is the smallest in size? *

1 point

The Bordeaux Barrique

The Burgundy Piece

The Sherry Butt

The Port Pipe

Which of the following statement is false about oak? *

1 point

Wine can extract tannin and flavors from oak

oak tannins give more structure to both red and white wines increasing their textural complexity

Hygiene is a particular challenge when using oak as it can be tainted by yeasts, bacteria and moulds.

Oak from Slovenia and Poland are the most widely used in the world

Inexpensive wines may use alternatives to oak such as chips or staves to be inserted in inert barrels during fermentation or maturation.

Which of the following MUST happen in white winemaking? *

1 point

A. Grape Sorting

B. Desteming

C. Crushing

D. Skin Contact

E. Free Running of juice

F. Pressing

G. Clarification

What adjustments are most likely to be made in winemaking in cool climates *

1 point

A. Adding Rectified Concentrated Grape Must (RCGM)

B. Adding tartaric acid

C. Adding an alkali

D. Answer A and C

E Answer A and B

What can stop fermentation? *

1 point

A. Temperatures below 5°C

B. Temperatures above 35°C

C. Lack of nutrients for yeasts

D. All sugar have been transformed into alcohol

E. Answers C and D only

F. Answers A, B, C & D

Which of the following are incorrectly matched? *

1 point

Ambiant yeasts strains AND lack of control by the winemaker

Commercial (cultured) yeasts AND high-volume wine production

Malolactic Conversion AND higher levels of acidity

Fine lees contact AND extra flavors & richer texture

What term used by winemakers refer to the mixing of wines from different vineyards/ grape varieties/ vintages or different winemaking techniques or maturation regimen to improve balance, attain consistency, achieve complexity or obtain a desired style? *

1 point

Which of the following is not a clarification technique? *

1 point

Sedimentation

Fining

SO2 addition

Filtration

Which options would you take for the production of a delicate and pure premium aromatic white wine *

1 point

A. A few hours of skin contact at cold temperature

B. Load the press with hand-picked, whole bunches of uncrushed grapes

C. Use unfiltered juice

D. Use pressed wine

E. Answer B and D only

About sweet wine-making: Which of the following is incorrectly matched? *

1 point

Vidal AND Frozen Berries

Grosses Gewächs Spätlese AND Stopped Fermentation by S02 or Chilling & Filtration

Tokaji AND Noble Rot

Vendanges Tardives AND Drying Grapes after picking

Muscat de Beaume de Venise AND Fortification

In red winemaking, which of the following is/ are used for cap management? *

1 point

A. Punching down

B. Rack & Return

C. Pumping over

D. All of the above

E. Answers B and C only

Which of the following involves placing only whole uncrushed bunches into vats that are then filled with C02 to remove all the oxygen - causing intra-cellular fermentation (a method known for extracting color but little tanin) resulting in fruity wines with notes of kirsch, banana, bubble gum and cinnamon-like spice? *

1 point

Press wine

Whole bunches with crushed fruit

Post-fermentation extraction

Carbonic maceration

Which of the following is unlikely to be blended with other grapes for the production of red wines? *

1 point

Cabernet Sauvignon

Merlot

Syrah

Grenache

Pinot Noir

Which of the following, typically grown in Southern Rhône, Rioja, Priorat, Languedoc-Roussillon, Barossa and McLaren Vale may be blended with Syrah, Carignan, Mourvèdre, Cinsault or Tempranillo? *

1 point

Merlot

Grenache

Cabernet Franc

Cabernet Sauvignon

Petit Verdot

Which of the following are NOT classic regions for Cabernet Sauvignon? *

1 point

Bordeaux and South of France

Napa Valley

Coonawarra & Margaret River in AUS

Carneros & Santa Barbara in CA

Hawke's Bay in NZ and Stellenbosch in SA

Which of the following is dominant in Saint Emilion & Pomerol? *

1 point

Cabernet Sauvignon

Petit Verdot

Cabernet Franc

Merlot

Carmenère

Which of the following, able to grow in different climates, can range from medium-bodied with pepper and fresh black fruit aromas, to smooth and full-bodied with intense, very ripe black fruit flavours and hints of liquorice? *

1 point

Grenache

Syrah/ Shiraz

Pinot Noir

Cabernet Franc

Gamay

Direct Pressing, Short Maceration and Blending are methods to produce.... *

1 point

Rosé wine

Well-extracted red wines

Light white wines

Fortified wines

Sweet wines

Which of the following white grapes have actually a pink skin color? *

1 point

Sauvignon Blanc and Sémillon

Riesling & Sylvaner

Chardonnay & Pinot Blanc

Gewürztraminer & Pinot Gris

Which of the following is most likely to undergo MLF and receive new oak treatment? *

1 point

Sauvignon Blanc from New Zealand

Chardonnay from Côte d'Or

Pinot Grigio from Veneto

Riesling from Mosel

Which of the following is FALSE about extended contact with fine lees in the elaboration of white wines? *

1 point

It is used to give richer, rounder mouthfeel

It can be enhanced by lees stirring

It is used for Chardonnay and Pinot Gris

It enhances primary aromas

All of the above are FALSE

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