Vinification

Question 1

Which of the following is a species of American oak used for barrel-making?
A. Quercus patraea
B. Quercus robur
C. Quercus alba
D. Quercus suber

Answer 1

Quercus alba

Quercus patraea - Euro/Turkish
Quercus robur -Euro
Quercus suber - cork oak

Question 2

Press wine is typically more tannic than free-run wine.
T/F

Answer 2

True

Question 3

At what level of toasting would the MOST wood tannins be left in a barrel to impart into an aging wine?
A. Low toast
B. Medium toast
C. High toast

Answer 3

Low toast

Question 4

Organic wines in the USA may not contain added sulfites.
T/F

Answer 4

True

Question 5

What winemaking process may incorporate casein?
A. Filtration
B. Racking
C. Fining
D. Chaptalization
E. Lees stirring

Answer 5

Fining

Question 6

Which wine flaw may be improved through copper fining?
A. Oxidation
B. Reduction
C. Haze
D. Bitterness

Answer 6

Reduction

Question 7

In general, a longer maceration on skins results in higher concentrations of color and tannin.
T/F

Answer 7

True

Question 9

Which of the following is NOT a cap management technique?
Pigeage
Soutirage
Rémontage
Délestage

Answer 9

Soutirage - racking for aeration

Pigeage - punch down
Rémontage - pumpover
Délestage - draining tank, racking and pouring over must

Question 10

Permeate and retentate are byproducts of what process?

Answer 10

Reverse osmosis

Question 11

Which microorganism is typically responsible for malolactic fermentation?
A. Saccharomyces
B. Brettanomyces
C. Oenococcus
D. Acetic acid bacteria

Answer 11

Oenococcus

Question 12

Which of the following red winemaking techniques subjects the grape must to high temperatures for a short period of time?
A. Thermovinification
B. Extended maceration
C. Submerged cap fermentation
D. Carbonic maceration

Answer 12

Thermovinification

Question 13

Which best describes the flavor that methoxypyrazine contributes to wine?
A. Banana
B. Floral
C. Bell pepper
D. Coconut

Answer 13

Bell pepper

Question 14

Which of the following wine constituents is responsible for red wine’s color?
A. Esters
B. Tannin
C. Anthocyanin
D. Thiols

Answer 14

Anthocyanin

Question 15

The decomposition of dead yeast cells, called _____, results in a fuller body and yeasty aromas in wines that are aged on their lees.

Answer 15

Autolysis

Question 16

Malolactic fermentation reduces a wine’s pH.
T/F

Answer 16

True

Question 17

Which of the following would LEAST likely increase color concentration in a white wine?
A. Bottle age
B. Botrytis
C. Sulfur dioxide addition
D. Barrel aging
E. Skin contact during fermentation

Answer 17

Sulfur dioxide addition

Question 18

Which of the following substances is responsible for volatile acidity in wines?
A. Hydrogen sulfide
B. Acetaldehyde
C. Acetic acid
D. Mercaptans
E. Fusel oils

Answer 18

Acetic acid

Hydrogen sulfide
Acetaldehyde
Mercaptans
Fusel oils

Question 19

Order the following barrel sizes from smallest to largest (1 = smallest, 4 = largest).
A. Puncheon
B. Barrique
C. Stück
D. Gönc

Answer 19

1. Gönc 136 liters; Hungary
2. Barrique 225 liters/ 59 gallons; BDX
3. Puncheon 105-132 gallons/ 397-500 liters; standard US/French barrel
4. Stück 1000-1200 liters; Germany