Vinification

Question 1

*What creates volatile acidity in wine?

Answer 1

Acetaldehyde converts to Acedic acid which the alcohol and creates volatile acidity.
Acetaldehyde - Aceidic Acid - Volatile Acidity.

Question 2

*What causes Volatile Acidity to be a fault in wine?

Answer 2

• excessive acetic acid has been produced by the acetobacter (bacteria responsible for turning wine to vinegar) in the presence of oxygen.
• Yeasts require nitrogen to work, and low levels of nitrogen in the must leads to the formation of hydrogen sulfide (H2S), a highly volatile compound reminiscent of rotten eggs.
• H2S levels may also be affected by the addition of SO2
• access acetic acid and oxygen

Question 3

In degrees, what temperature does Yeast live?

Answer 3

50°F to activate
113°F dies
(50F-113F)

Question 4

*Give two examples of wild yeast?

Answer 4

Kloeckera

Candida genera

Question 5

*What is Ambient Yeast?

Answer 5

naturally occurring in the winery not the vineyard

Question 6

Name 2 méthodes for reducing (removing) alcohol form wine/

Answer 6

Spinning Cones

Reverse Osmosis

Question 7

What are the stages of reverse osmosis?

Answer 7

Permeate - water / alcohol -distilled/added to retentate

Retentate - wines aromatic compounds

Question 8

What is the difference between ‘Pigage’, ‘Remontage’ and ‘Delestage’?

Answer 8

Pigeage - punching down
Remontage - pumping over
Delestage - drain whole tank. Refill

Question 9

What is the difference between Vin de Goutte and Vin de Presse?

Answer 9

Vin de Goutte - free run (high quality)

Vin de Presse - pressed wine at the end

Question 10

What is Soutriage?

Answer 10

‘Racking’ movement of wine from its barrel, to a clean barrel.

Question 11

Define collage.

Answer 11

‘Fining’ of a wine

Question 12

What is debourbage?

Answer 12

(white wine making)

- stage where the juice settles

Question 13

At what temperature do tartrate crystals precipitate out of the wine?

Answer 13

(during cold stabilization)

- around 25F degrees

Question 14

To produce rose, blending is prohibited in the EU for what wines?

Answer 14

Wines below PGI level.

Question 15

What is the difference between ‘Maceration’ and ‘Saignee’ in the production of Rose wine?

Answer 15

• Maceration :
• leaving juice in contact with skins to extract color.
• Saignee :
• intentional by product of red wine making.

Question 16

Name 2 types of French oak trees.

Answer 16

French - Quercus robur / Quercus petraea
American - Quercus alba

(cork - Quercus Suber)

Question 17

Which oak traditionally gets slit VS sawn.

Answer 17

French Oak

Question 18

Which oak gets kiln dried?

Answer 18

American Oak

French - air dried

Question 19

What are the 3 stages of shaping a barrel?

Answer 19

CHAUFFAGE - Warming

CINTRAGE - Shaping

BOUSINAGE - Toasting

Question 20

*What is Buttage?

Answer 20

adding earth around the base of a newly grafted vine to protect it from cold temperatures.

Question 21

*What is the name of the traditional method of trodding grapes?

Answer 21

FOULAGE

Question 22

*What is Foulage?

Answer 22

Crushing of the grapes

Traditional grapes by foot

Question 23

*What is ‘hedging’?

Answer 23

Trimming excessive growth from the top of a canopy.

Question 24

What is al alternative to ‘Hedging’?

Answer 24

“PALISSAGE”
Hedging - trimming the excess at the top of a vine
Palissage - tucking them into the top row horizontally

Question 25

*What oak forest is closest to Lyon?

Answer 25

Allier

Question 26

*What oak forest os closest to Bordeaux?

Answer 26

Limousin

Question 27

*What oak forest is closest to Alsace?

Answer 27

Vosge

Question 28

*What Oka forest is closest to Champagne?

Answer 28

Fontainebleau

Question 29

*What oak forest(s) is located in Germany?

Answer 29

Palatinat | Ettelbruck

Question 30

*what is abscission?

Answer 30

dropping of fruit or leaves.

Question 31

*what causes Coloure?

Answer 31

metabolic reactions to weather conditions. (aka shatter) (cold/coudy/rain OR extreme heat spikes that are not normal) ( Grenache, Malbec, Merlot, and Muscat Ottonel)

Question 32

How can a winemaker avoid Volatile Acidity?

Answer 32

1. avid oxidation - keep barrels topped up 2. add sulphites after fermentation 3. control temperature of fermentation 4. sanitize. everything

Question 33

*What is NapStep?

Answer 33

-protectant against Brett | 30g/hl - during rehydration

Question 34

*What is chitosan?

Answer 34

A fining agent (+) | exoskeleton / crustacean

Question 35

Name 2 fining agents. One (+) charged One (-) charged

Answer 35

Bentonite(-) - Volcanic clay formed from Volcanic ash - discovered in Wyoming - expands to 20X its side when hydrated Chitosan(+) - the structural element of the exoskeletons of crustaceans Egg Whites(+) Gelatine(+) - animal protein Isinglass(-) - collagen, extracted from the swim bladders of fish Kieselsol(-) - silicon dioxide Sparkalloid (+) - polysaccharides and diatomaceous earth (the fossilized skeletons of hard shelled algae) Metatartaric Acid Pectic enzyme/pectinase (enzyme) PVPP (Poly-vinyl-poly-pyrrolidone) (no charge)

Question 36

What is Cintrage?

Answer 36

Step in barrel making | SHAPING

Question 37

What is Sessil Oak?

Answer 37

type of French oak. (Quercus petraea) | finer grain - French