WVIT FINAL EXAM Review Questions
and Answers
Once grapes are brought to the winery, what is typically the first step in winemaking? - Answer-crushing
Name of the four ingredients added to the crushed grapes to initiate primary fermentation - Answer-
Yeast, oxygen, nitrogen, acid
What is carbonic maceration - Answer-Whole cluster fermentation; oxygen free environment; wine is
beaujolais nouveau
What variety of Beaujolais nouveau made from - Answer-Gamay
What is the difference between white and red wine grape varieties with respect to the
crushing/fermentation/pressing sequence? - Answer-Don't ferment white wines with the skins
How is rosé made? - Answer-Red grape treated like white wines, so don't keep the skins
Why is champagne (and some other white wines) pressed whole cluster (i.e. without crushing)? -
Answer-For the stems, avoid the bitter chemicals within the stems
, How long does it take to initiate fermentation of red wines? - Answer-It takes a few hours
What is cold stabilization and why is it used in winemaking? - Answer-Clarification → all of the solids at
cold temperatures
What is bottle shock? How is it mitigated? - Answer-Too much oxygen to wine when bottling; mitigate
by adding sulfur dioxide
The vast majority of wine (>85%) consists of which two ingredients? - Answer-Water, alcohol
What are the three main functions of acids in wine? - Answer-Preserve...
What are the two most important types of phenolics in wine? - Answer-Tannins (red wines),
anthocyanins (color)
What is phenolics - Answer-Chemical Type
Copper (red) or amber (white) coloration is indication of what? - Answer-Oxidation
What is the difference between orthonasal and retronasal sensory perception? - Answer-Retro → goes
through BACK mouth then you smell it, "taste" but not real taste
Ortho → normal sniffing, goes straight through the nose
What are the two characteristics of volatile chemicals? - Answer-Leaves solution easily, low molecular
weight, high vapor pressure
and Answers
Once grapes are brought to the winery, what is typically the first step in winemaking? - Answer-crushing
Name of the four ingredients added to the crushed grapes to initiate primary fermentation - Answer-
Yeast, oxygen, nitrogen, acid
What is carbonic maceration - Answer-Whole cluster fermentation; oxygen free environment; wine is
beaujolais nouveau
What variety of Beaujolais nouveau made from - Answer-Gamay
What is the difference between white and red wine grape varieties with respect to the
crushing/fermentation/pressing sequence? - Answer-Don't ferment white wines with the skins
How is rosé made? - Answer-Red grape treated like white wines, so don't keep the skins
Why is champagne (and some other white wines) pressed whole cluster (i.e. without crushing)? -
Answer-For the stems, avoid the bitter chemicals within the stems
, How long does it take to initiate fermentation of red wines? - Answer-It takes a few hours
What is cold stabilization and why is it used in winemaking? - Answer-Clarification → all of the solids at
cold temperatures
What is bottle shock? How is it mitigated? - Answer-Too much oxygen to wine when bottling; mitigate
by adding sulfur dioxide
The vast majority of wine (>85%) consists of which two ingredients? - Answer-Water, alcohol
What are the three main functions of acids in wine? - Answer-Preserve...
What are the two most important types of phenolics in wine? - Answer-Tannins (red wines),
anthocyanins (color)
What is phenolics - Answer-Chemical Type
Copper (red) or amber (white) coloration is indication of what? - Answer-Oxidation
What is the difference between orthonasal and retronasal sensory perception? - Answer-Retro → goes
through BACK mouth then you smell it, "taste" but not real taste
Ortho → normal sniffing, goes straight through the nose
What are the two characteristics of volatile chemicals? - Answer-Leaves solution easily, low molecular
weight, high vapor pressure
