General winemaking
This microorganism is primarily responsible for alcoholic fermentation
Yeast
This is the part of the grape primarily responsible for the red color extracted during red winemaking.
Skins - anthocyanins
In typical white winemaking, grapes are generally pressed ______ fermentation.
Before
The bubbles in sparkling wine are primarily made of this gas.
carbon dioxide (CO₂)
A wine is considered sweet because it contains a noticeable amount of this.
residual sugar
During alcoholic fermentation, yeast converts sugar mainly into these two products.
alcohol and carbon dioxide
When is pressing performed during red winemaking?
After alcoholic fermentation
White wines are often fermented at relatively ______ temperatures to preserve fresh fruit and aromatic compounds.
cooler/lower temperatures
In the Traditional Method, the second fermentation takes place here.
the bottle
This fungus, when it develops under the right conditions, can concentrate sugars and flavors in grapes and is often called “noble rot.”
Botrytis cinerea
After fermentation, this process allows the wine to separate from heavier sediment before further aging or bottling
Settling / racking
Why must winemakers regularly manage the cap during red wine fermentation?
To keep the skins in contact with the fermenting juice and promote extraction.
After alcoholic fermentation, a winemaker may allow the wine to remain in contact with these yeast particles, which can contribute to a creamier texture, greater body, and added complexity.
Lees. / Aging sur -lees
In the Traditional Method, this is added to initiate the second fermentation before bottling
More sugar (grape juice concentrate) + yeast
Difference between late harvest vs ice wine
Late harvest:
“We wait longer for the grapes to become very ripe and concentrated.”
Ice wine:
“We wait for the grapes to freeze naturally on the vine, then press them while frozen.”
Why is pressing not always performed at the same point in the winemaking process for every wine style?
Because the timing of pressing depends on the desired style and the amount/type of skin contact and extraction desired.
What is the main difference between punch-down and pump-over?
Punch-down physically pushes the cap down into the wine, while pump-over circulates liquid from the bottom over the cap.
This technique removes a portion of pink juice from a red-wine fermentation. The remaining red wine becomes more concentrated.
saignée / bleeding
What is riddling / remuage?
This process gradually moves sediment toward the neck of the bottle before it is removed.
Name three famous sweet-wine DOCs/appellations and identify the method used to produce the sweetness in each.
Why can winemaking not be considered simply a fixed recipe that is followed exactly for every wine?
Because grape variety, ripeness, vintage conditions, desired style, and winemaking decisions can all change the process.
After alcoholic fermentation, a red wine undergoes a second microbial process that converts a sharper acid into a softer one. What process is this, and what is one effect it has on the wine?
malolactic fermentation, and it converts malic acid into lactic acid, reducing acidity and often creating a softer texture
A winemaker wants a very pale, fresh rosé. Which approach would generally provide greater control over limiting color extraction: direct pressing or extended skin maceration?
direct pressing
Name the four processes/methods we discussed for creating sparkling wine.
Traditional Method, Tank/Charmat Method, Ancestral Method, and Carbonation.
What is fortification, and what is the result of doing this before fermentation is complete?
Adding distilled spirit to wine, which stops fermentation and leaves residual sugar, increasing alcohol and sweetness.