Winemaking

Question 1

How long has winemaking been practiced?

Answer 1

At least 8000 years 6000 BCE

Question 2

Who first observed yeast in bacteria in the 17th century

Answer 2

Antonie Van Leeuwenhoek

Question 3

Who introduced the first pneumatic bladder press in what year

Answer 3

Willmes a German company 1951

Question 4

Who was the first in Bordeaux to install temperature controlled stainless steel fermenters in 1961

Answer 4

Château Haut Brion

Question 5

Who invented micro oxygenation in 1991

Answer 5

Du Courau (Madiran)
1991
Authorized by EU in 1996

Question 6

Robert J Smith patented this technology to remove volatile acidity?

Answer 6

Reverse osmosis 1992

Question 7

What year was Flash Detente adapted for use in the wine industry?

Answer 7

1993

Question 8

What years were optical sorters and vibrating destemmers introduced in the wine industry

Answer 8

2000s

Question 9

Global wine production

Answer 9

3 billion cases per year

Question 10

Who discovered in 1789 the sugar is converted to alcohol and carbon dioxide during fermentation

Answer 10

Antoine Lavoisier

Question 11

What are secondary metabolites?

Answer 11

Maturity of color, tannin and flavor physiological ripeness

Question 12

When is fruit most susceptible to dehydration?

Answer 12

closest to harvest: When fruit is nearly ripe heat spikes can create dried fruit character

Question 13

Rain at harvest can do this

Answer 13

Dilute fruit induce rot can also hydrate dehydrated fruit

Question 14

What does Baumé measure?

France, Spain, Australia, Madeira

Answer 14

density in salt solution as opposed to sucrose

Question 15

Extended maceration increases this rate of development

Answer 15

Phenolic polymerization, more sweetness mid palate

Question 16

Yeast fermentation stages

Answer 16

Lag stage, exponential phase and stationary phase

Question 17

Yeast is most active in this temperature range

Answer 17

Mid 70s to mid 80s Fahrenheit

Question 18

Ideal white wine, fermentation temperature

Answer 18

40 to 60°F

Question 19

Ideal, red wine, temperature fermentation

Answer 19

Mid 70s to low 90s Fahrenheit

Question 20

Why are wines fermented and barrel said to have better oak integration?

Answer 20

Yeast modifies flavor components in oak

oak tannins react with anthocyanin, creating stable color compounds and microbial complexity

Question 21

Because anthocyanins are water soluble they reach Max concentration at this point in the fermentation

Answer 21

Early on. Tannins are more alcohol soluble, and extract quickly at the end of fermentation

Question 22

Brix is a measurement of this

Answer 22

All solids dissolved in a juice slightly overstating the true sugar proportion

Question 23

How does the KMW must weight scale make up for the fact that all solids are measured in a scale

Answer 23

A factor of roughly .85 is added to the brix scale assuming 15% of all solids are non-sugar

Question 24

What is measured in wine?

Answer 24

Titratable acidity: not total acidity as that’s more difficult to measure

Question 25

Acid is made from this

Answer 25

Protons Or hydrogen ions

Question 26

How to convert tartaric to sulfuric acid

Answer 26

Divide by factor of 1.5

Question 27

Phenolic compounds are divided into these categories

Answer 27

Flavonoids (three ring chemical structures) non-flavonoids (Smaller phenolic compounds) tannins (Condensed and hydrolyzable)

Question 28

What are Hydrolyzable tannins

Answer 28

Oak derived comprised of non-flavonoids

Question 29

What are non-flavonoids

Answer 29

Hydrocinnimates Benzoic Acid Stilbenes (Small Bitter Compounds)

Question 30

What are flavonoids?

Answer 30

Anthocyanins Cathecins Polyphenols in stems seeds and skins

Question 31

When do polymer pigments begin occurring in wine? What is responsible for this?

Answer 31

Anthocyanin binds with tannins and in other compounds. During fermentation, they are extracted from the skins and depleted by polymerization

Question 32

What is co-pigmentation?

Answer 32

Synergy between anthocyanin and small phenols Amplify color and intensity. shifts hue slightly making wine appear bluer important for young wine color

Question 33

Adding water prior to fermentation increases this capacity

Answer 33

Extraction from skin adding water post ferment is merely dilution

Question 34

Two ways of reducing potential alcohol in high sugar must

Answer 34

Adding water in tank Irrigating just prior to harvest

Question 35

Why does crushing resolve in a faster, warmer fermentation?

Answer 35

Sugar is more available to yeast

Question 36

Carbonic maceration occurs inside in tact berries without this

Answer 36

Without oxygen without yeast without bacteria, naturally present enzymes create the fermentation

Question 37

What has more tannin French or American oak?

Answer 37

French more than twice

Question 38

Cinnamon, coffee smoky or chocolate aromas come from this

Answer 38

Vanillin through toasting

Question 39

What is a way to remove Oxidation in wine

Answer 39

Casein filtering

Question 40

Pellenc Selectiv is an example of this

Answer 40

Optical Sorter

Question 41

In Thermovinification, wine is heated to this temperature for this long?

Answer 41

140-180 degrees F 30 min to 24 hours

Question 42

Flash Detente

Answer 42

185°F cooled rapidly using a vacuum destroys berries on a cellular level tannin is usually added back

Question 43

Ullage

Answer 43

opposite of Ouillage: wine and barrel that is not topped off more susceptible to acetic acid bacteria, and oxidation

Question 44

Way to Stave off Brett In barrel

Answer 44

Treat with SO2 gas

Question 45

Cost of bottle of wine made with 100% new French oak

Answer 45

3.30 to 7.50

Question 46

Cellulose and hemicellulose breaking down during toasting to aldehydes, create caramel and toasty aromas. examples?

Answer 46

Furfural 5-Methylfurfural Oakiness, almond butterscotch caramel

Question 47

Difference between Clicquage and Bullage

Answer 47

****Clicquage: like micro ox, but a larger dose of oxygen added to mimic racking: **in barrel finished wine** Bullage: introduce tiny amounts of oxygen to stabilize wine color and improve texture, often used between fermentations.

Question 48

Why would someone use micro ox for bulk wine?

Answer 48

mimic slow oxygen ingress to wine aged in steel cheaper

Question 49

What is the purpose of a drying kiln on a new oak barrel?

Answer 49

Accelerates seasoning

Question 50

Higher toast oak has more more or less lactone

Answer 50

Less: more grilled and smoky toasty aromas

Question 51

Ethanol oxidizes to this

Answer 51

Acetaldehyde

Question 52

Why are smaller vessels more oxidative?

Answer 52

Surface area of volume ratio is smaller more effect when barrel is opened to top off

Question 53

This helps prevent prevents oxidation in white wine

Answer 53

Lees aging the lees continue to consume the oxygen

Question 54

Why is oxygen consumed more quickly in red than in white?

Answer 54

Red wine has more phenolic compounds that protect against oxidation

Question 55

After malolactic fermentation wine is stored in this temperature range

Answer 55

45 to 65°F

Question 56

What do grape enzymes do to oxidation?

Answer 56

Facilitate oxidation

Question 57

Of Cis and trans Oak lactones (whiskey lactone) which is more important

Answer 57

Cis twice is concentrated 10 times more potent

Question 58

These two volatile phenols increase through toasting

Answer 58

Vanillin (Vanilla) Eugenol (Clove. spicy)