Winemaking / Vinification

Question 1

What are five factors (or questions) a winemaker must consider when going about to make wine?

Answer 1

1. What is the goal of the winery?
2. What style of wine will be produced?
3. What will the price point of the wine be?
4. Are there regional wine laws the winery must adhere to?
5. Sustainability.

Question 2

What are the five main winemaking steps of white wine production?

Answer 2

1. Crush
2. Press
3. Fermentation
4. Fining/Filtering
5. Bottling/Packaging

Question 3

What are the eight main winemaking steps of red wine production?

Answer 3

1. Crush
2. Maceration
3. Fermentation (with skin contact)
4. Pressing
5. Aging
6. Fining/Filtration
7. Bottling/Packaging
8. Bottle Aging

Question 4

What are the six main winemaking steps for rosé wine production?

Answer 4

1. Crush (red grape varieties);
2. Maceration / skin contact (for a short time);
3. Pressing;
4. Fermentation;
5. Fining/Filtration;
6. Bottling/Packaging

Question 5

What are the three types of rosé production?

Answer 5

1. Maceration
2. Blending (often used for sparkling wines)
3. Saignée

Question 6

Saignée (aka ‘bleeding’) is a technique that’s not really used anymore.

What did it do?

Answer 6

It was a concentration technique for red wine production with rosé being the byproduct.

Question 7

Name three of the most common vessels used for aging wine.

Answer 7

1. Concrete
2. Stainless steel
3. Oak barrels

Question 8

What is the species of yeast for wine
fermentation?

Answer 8

Saccharomyces cerevisiae

Question 9

Besides oak, name three other woods used to make barrels.

Answer 9

1. Acacia
2. Cherry
3. Chestnut

Question 10

How many liters does a barrique hold?

Answer 10

225L

Question 11

How many liters does a puncheon hold?

Answer 11

300L*

*Note that 300L is the answer given by the CMS in their 2023 curriculum, and that there are other puncheons that hold 500L. We recommend you are aware of both answers for the exam.

Question 12

How many liters does a demi-muid hold?

Answer 12

600L

Question 13

How many liters does a foudre / botti hold?

Answer 13

1000+ L

Question 14

In what region will you most likely find botti used in the cellar?

Answer 14

Piemonte

Question 15

In what regions will you most likely find barriques used in the cellar?

Answer 15

Bordeaux, Rioja

Question 16

Why do smaller barrels, such as barriques, impart more oaky notes on wine than larger barrels, such as foudres?

Answer 16

Barriques hold a relatively small volume of liquid compared to the surface area of the vessel. This means that any extraction from the wood and exposure to oxygen is greater in small vessels than in large vessels, such as foudres.

Question 17

What is must (or grape must)?

Answer 17

The mixture of grape juice, pulp, skins and seeds that comes from the crusher.

Question 18

What is chaptalization?

Answer 18

When the must is enriched either before or during fermentation to increase the alcoholic content of the final wine.

This is seen in cooler climates.

Question 19

What is acidification?

Answer 19

• Acidification is typically carried out by the addition of tartaric acid.
• Typically done in warm climates without any cooling influences.

Question 20

Why would a winemaker add water to their grape must?

Answer 20

In warm or hot regions where sugar can accumulate in the grapes quickly, it may be desirable to lower the potential alcohol of the wine slightly by adding water to the grape must.

However, adding water also reduces the intensity of flavor so it must be added judiciously.

Question 21

What are lees?

Answer 21

Dead and dying yeast cells.

Question 22

What is autolysis?

Answer 22

The breakdown of dying yeast cells which releases compounds that contribute flavors, body and texture to the wine.

Flavors of autolysis include biscuit, bread dough, and toasted bread.

Question 23

What is malolactic conversion?

aka malolactic fermentation

Answer 23

• The result of lactic acid bacteria (LAB) converting malic acid into lactic acid and carbon dioxide, and it produces heat.
• It typically happens after alcoholic fermentation and occasionally during it.

Question 24

What is carbonic maceration?

Answer 24

Whole, uncrushed bunches into vessels that are filled with CO2 to remove all the oxygen. This causes the intracellular fermentation to start, producing about 2% ABV. At this point, either the grapes are crushed in the normal
way or the grape skins start to split and the grapes release their juice. Normal fermentation commences. The juice is generally drained immediately (no further maceration on the skins), and the grapes are pressed at this stage to separate the juice from the skins. The free run juice and press juice are typically blended. Yeast then complete the fermentation off the skins.

This method extracts color but little tannin.

Question 25

What effect does skin contact have on white wine production? ## Footnote Or, when making an 'orange' wine

Answer 25

Their taste profile can be markedly different to typical white wines, as different aromatic and phenolic compounds are extracted from the skins. Orange wines can have notable levels of tannin and characteristics such as dried fruit, dried herbs, hay or nuts.

Question 26

What is pH?

Answer 26

A scale of measurement for the concentration of the effective acidity of a solution.

Question 27

Name **four benefits** of having low pH. ## Footnote Meaning, a wine that's higher in acidity.

Answer 27

1. Increases the microbiological stability of wine. 1. Increases the effectiveness of SO2. 1. Gives red wines a bright red color. 1. Enhances a wine’s ability to age well.

Question 28

What is bâtonnage?

Answer 28

Stirring of the lees.

Question 29

Name 3 effects of bâttonage.

Answer 29

1. **Increase the release of yeast compounds** into the wine. 1. **Reduces the development of reductive sulfur compounds** and the off-aromas that they can introduce if not appropriately managed. 1. Add a **round, creamy texture** to wine.

Question 30

Whole bunch fermentation: * How must the grapes be harvested (by machine or by hand)? * What flavors do stems add?

Answer 30

* If the winemaker intends to use whole bunches, the grapes must be **hand harvested**. It is very important that the stems of the bunches are fully ripe. * Stems can add **flavors that are sometimes described as ‘spicy’ or ‘herbal’ and can also add some tannins**. However, unripe stems can add unpleasant green flavors and bitter tannins.

Question 31

What is 'stem inclusion'?

Answer 31

Winemakers can add stems (left over from the destemming process) to crushed fruit fermentations to provide some tannins and spicy flavors. It is not common to include stems when fermenting grape varieties with naturally high tannins, such as Cabernet Sauvignon.

Question 32

What is the objective of a whole-berry fermentation?

Answer 32

To create an oxygen-free environment for the uncrushed fruit. The lack of oxygen has several outcomes: * In the anaerobic process, some of the sugar in the grapes is converted to alcohol (this occurs without the involvement of any yeast and is referred to as intracellular fermentation); * Malic acid within the grape is broken down to create ethanol, reducing the malic acid levels by up to 50%, lowering the total acidity and raising the pH of the must/wine; * Glycerol levels increase, which can add texture, and a range of distinctive aromas is created inside the grape, commonly including kirsch, banana, bubble gum and cinnamon.

Question 33

* What are the non-fruit aroma characteristics associated with lees/autolysis? * Give an example of a leesy or autolytic wine.

Answer 33

* Biscuits, bread dough, toasted bread, peanut shells, blanco tequila. * Champagne.

Question 34

* What are the non-fruit aroma characteristics associated with carbonic maceration? * Give an example of a wine made with carbonic maceration.

Answer 34

* Gum drops, bubble gum. * Beaujolais Nouveau.

Question 35

* What are the non-fruit aroma characteristics associated with malolactic conversion? * Give an example of a wine made with malolactic conversion.

Answer 35

* Melted butter, movie theater popcorn butter, ghee. * (A lot of) Napa Chardonnays.

Question 36

Why are fermentation temperatures for white wines typically cooler than those used in red winemaking?

Answer 36

The volatile aroma and flavor compounds that are desired in many white wines are best produced and retained at cool temperatures (around 15°C / 59°F).

Question 37

In some styles of white wines, fruity aromas are not particularly desired; for example, where oak is going to be used to provide flavors. Why would fermentation temperatures be slightly warmer (17–25°C / 63–77°F and sometimes higher) for these wines?

Answer 37

To promote yeast health and avoid the production of certain esters, such as isoamyl acetate (banana-like smell).

Question 38

Why are red wines usually fermented at warmer temperatures than white wines?

Answer 38

Higher temperatures help to promote extraction.

Question 39

# Select the correct answer. Winemakers wanting to produce fruity, low tannin red wine will typically ferment at temperatures that are relatively: a. cool (e.g. 20°C / 68°F) b. warm (e.g. 30°C / 86°F)

Answer 39

a. cool (e.g. 20°C / 68°F)

Question 40

# Select the correct answer. Winemakers wanting greater extraction to produce red wines with the concentration and tannin structure to age may ferment at temperatures that are: a. cool (e.g. 20°C / 68°F) b. warm (e.g. 30°C / 86°F)

Answer 40

b. warm (e.g. 30°C / 86°F)

Question 41

Winemakers are paying increasing attention to limiting oxygen in filling bottles or other containers. What are the effects of having too much or too little oxygen exposure to the wine prior to being packaged?

Answer 41

* Too much oxygen will lead to premature browning and oxidised characters (loss of fruit, development of off-flavours including bruised apple). * Too little oxygen may lead to reductive characteristics (e.g. onion, rotten eggs).

Question 42

# Fill in the blank. The practice of minimizing oxygen exposure during the winemaking process is called \_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_.

Answer 42

reductive (or protective) winemaking ## Footnote Reductive winemaking happens in an environment without oxygen.

Question 43

Punching down - is this a gentle or aggressive process?

Answer 43

Gentle

Question 44

What is pigeage?

Answer 44

The French term for **punching down**.

Question 45

What is remontage?

Answer 45

The French term for **pumping over**.

Question 46

Describe the technique of pumping over.

Answer 46

Juice/wine is taken from near the bottom of the vessel and sprayed over the cap of skins, usually around one-third to one-half of the liquid in the vessel is pumped and sprayed over.

Question 47

Describe what happens during pumpovers.

Answer 47

* The liquid **extracts color, tannins and flavors from the cap** of skins as it passes through. * This technique **exposes the must to oxygen**, which can be beneficial for yeast health and avoidance of reductive off-flavours such as rotten eggs. ## Footnote Pumping over is an oxidative process

Question 48

What is cold stabilization?

Answer 48

Wine is held at –4°C (25°F) for around eight days so that tartrate crystals form before bottling (because tartrates are less soluble at cold temperatures) and can then be filtered out.

Question 49

What is fining?

Answer 49

A procedure in which a fining agent is added to speed up the process of the precipitation of suspended material in the wine. ## Footnote Fining removes a small proportion of unstable colloids (microscopic particles too small to be removed by filtering) from the wine. It helps to clarify the wine and to stabilise it against the formation of hazes later in the bottle.

Question 50

Give three examples of fining agents.

Answer 50

1. Bentonite (a clay) 1. Egg whites 1. Isinglass (derived from fish bladders) ## Footnote Vegetable protein products are derived from potato or legumes and are suitable for vegetarian and vegan wines.

Question 51

What is filtration?

Answer 51

* The most common way of clarifying wine. * A physical separation technique used to eliminate solids from a suspension by passing it through a filter medium consisting of porous layers that trap solid particles, thus making the liquid clear. ## Footnote Filtration removes the big stuff in wine that you CAN see; fining removes the small stuff in wine that you CANNOT see but can later cloud the wine.

Question 52

What is the difference between free and total SO₂?

Answer 52

* Total SO₂ refers to the sum of both “free” and “bound” SO₂. * Free SO₂ contains molecular SO₂, which is the effective part.