Winemaking

Question 1

Crushing

Answer 1

Split the grapes skins to release grape juice

Question 2

Pressing

Answer 2

Crushed grapes are squeezed to extract as much liquid as possible

Question 3

Alcoholic fermentation

Answer 3

Create alcohol with yeast

Question 4

Storage/Maturation

Answer 4

• Storage - less than an year
• Maturation - extnede period of time and devlop flavours in wines

Question 5

Packaging

Answer 5

Glass bottles are the most popular form

Question 6

Dry red wine process

Answer 6

1. Crushing
2. Alcoholic fermentation
3. Draining
4. Pressing
5. Storage/Maturation
6. Packaging

20°C to 32°C (65°F to 90°F)

Question 7

Dry rosé wine process

Answer 7

1. Crushing
2. Alcoholic fermentation
   Short maceration - draining fermenting wine from the skins
3. Storage
4. Packaging

12°C to 22°C (54°F to 72°F)

Question 8

Dry white wine process

Answer 8

1. Crushing
2. Pressing
3. Alcoholic fermentation
4. Storage/Maturation
5. Packaging

12°C to 22°C (54°F to 72°F)

Question 9

Sweet wine process

Answer 9

Concenrated grape sugars
1. Alcohlic fermentation
2. Yeast stops fermenting before all sugar is converetd to alcohol

Ripe grapes
1. Remove yeast using filtration/Kill yeast by adding alcohol
2. Add sweetness to a dry wine

Question 10

Winemaking options

Answer 10

• Adjustments
• Adding sugar ( in cool climates)
• Adding acid (in warm climates)

Question 11

Winery vessels

Answer 11

Stainless steel/Concrete vessels
Oak vessels

Question 12

Malolatic conversion

Answer 12

• After the alcohlic fermentation is finished
• Lowering the acidity and give futtery flavours

Question 13

Lees

Answer 13

• After the alcohlic fermentation is finished, and dead yeast falls to the bottom of the vessel
• Increasing body and adding extra flavours (biscuit, bread)

Question 14

Changes to white wines

Maturation in the bottle

Answer 14

• Colour: lemon - gold - amber
• Intensity becomes deeper

Question 15

Changes to red wines

Maturation in the bottle

Answer 15

• Colour: ruby - garnet - tawny
• Intensity becomes paler
• Tannin drops