CSW GWA Winemaking UPDATED Actual
Questions and CORRECT Answers
How many sulfites are naturally produced in the course of fermentation?
A. 10 ppm
B. 15 ppm
C. 20 ppm
D. 25 ppm - CORRECT ANSWER✔✔- A. 10
What are the two principal end-products of the fermentation process?
A. Sugar and ethanol
B. Acid and ethanol
C. Ethanol and carbon dioxide
D. Ethanol and sugar - CORRECT ANSWER✔✔- C. Ethanol and carbon dioxide
Climate and seasonal weather patterns impact wild/indigenous yeast populations. True or
false?
A. True.
B. False. - CORRECT ANSWER✔✔- A. True
Yeasts over winter in the soil. True or false?
A. True.
B. False. - CORRECT ANSWER✔✔- A. True
A winery can build its local yeast populations by...
,A. Sterilizing all equipment before use
B. Plowing pomace back into the vineyard after crush
C. Avoiding wooden cooperage in the winery
D. Frequent use of Bordeaux-mixture - CORRECT ANSWER✔✔- B. Plowing pomace back
into the vineyard after crush
Yeasts are composed of 25-60% nitrogenous substances. True or false?
A. True.
B. False. - CORRECT ANSWER✔✔- A. True
What is one of the primary causes of a stuck fermentation?
A. An over-abundant yeast population.
B. A sugar-deficient must.
C. A nitrogen-deficient must.
D. An excess of tannin. - CORRECT ANSWER✔✔- C. A nitrogen-deficient must
All sugars are fermentable. True or False?
A. True.
B. False. - CORRECT ANSWER✔✔- B. False
Hot fermentations produce wines with high alcohol levels. True or false?
A. True.
B. False. - CORRECT ANSWER✔✔- B. False
What is the term used to describe a small portion of grapes that is picked in advance of the
main harvest then crushed and allowed to begin fermentation?
, A. Wild yeast fermentation
B. Cultured yeast fermentation
C. Indigenous yeast fermentation
D. Starter culture - CORRECT ANSWER✔✔- D. Starter culture
Seeding the must is often done...
A. In cold vintages where fermentation is slow to start
B. In difficult vintages where pesticide residue or rot might jeopardize a successful
fermentation.
C. In order to craft a wine with more aroma.
D. All of the above. - CORRECT ANSWER✔✔- D. All of the above.
There is no such thing as a sterile must. True or false?
A. True.
B. False. - CORRECT ANSWER✔✔- A. True
Which of the following is NOT an attribute of a cultured yeast fermentation?
A. Quick initiation of fermentation
B. Fewer by-products
C. Higher alcohol production
D. Higher production of SO2 - CORRECT ANSWER✔✔- D. Higher production of SO2
Which of the following is NOT an attribute of an indigenous yeast fermentation?
A. Production of a wine that is clean and varietally true with few off-odors
B. Lower alcohol production
C. Higher production of SO2
Questions and CORRECT Answers
How many sulfites are naturally produced in the course of fermentation?
A. 10 ppm
B. 15 ppm
C. 20 ppm
D. 25 ppm - CORRECT ANSWER✔✔- A. 10
What are the two principal end-products of the fermentation process?
A. Sugar and ethanol
B. Acid and ethanol
C. Ethanol and carbon dioxide
D. Ethanol and sugar - CORRECT ANSWER✔✔- C. Ethanol and carbon dioxide
Climate and seasonal weather patterns impact wild/indigenous yeast populations. True or
false?
A. True.
B. False. - CORRECT ANSWER✔✔- A. True
Yeasts over winter in the soil. True or false?
A. True.
B. False. - CORRECT ANSWER✔✔- A. True
A winery can build its local yeast populations by...
,A. Sterilizing all equipment before use
B. Plowing pomace back into the vineyard after crush
C. Avoiding wooden cooperage in the winery
D. Frequent use of Bordeaux-mixture - CORRECT ANSWER✔✔- B. Plowing pomace back
into the vineyard after crush
Yeasts are composed of 25-60% nitrogenous substances. True or false?
A. True.
B. False. - CORRECT ANSWER✔✔- A. True
What is one of the primary causes of a stuck fermentation?
A. An over-abundant yeast population.
B. A sugar-deficient must.
C. A nitrogen-deficient must.
D. An excess of tannin. - CORRECT ANSWER✔✔- C. A nitrogen-deficient must
All sugars are fermentable. True or False?
A. True.
B. False. - CORRECT ANSWER✔✔- B. False
Hot fermentations produce wines with high alcohol levels. True or false?
A. True.
B. False. - CORRECT ANSWER✔✔- B. False
What is the term used to describe a small portion of grapes that is picked in advance of the
main harvest then crushed and allowed to begin fermentation?
, A. Wild yeast fermentation
B. Cultured yeast fermentation
C. Indigenous yeast fermentation
D. Starter culture - CORRECT ANSWER✔✔- D. Starter culture
Seeding the must is often done...
A. In cold vintages where fermentation is slow to start
B. In difficult vintages where pesticide residue or rot might jeopardize a successful
fermentation.
C. In order to craft a wine with more aroma.
D. All of the above. - CORRECT ANSWER✔✔- D. All of the above.
There is no such thing as a sterile must. True or false?
A. True.
B. False. - CORRECT ANSWER✔✔- A. True
Which of the following is NOT an attribute of a cultured yeast fermentation?
A. Quick initiation of fermentation
B. Fewer by-products
C. Higher alcohol production
D. Higher production of SO2 - CORRECT ANSWER✔✔- D. Higher production of SO2
Which of the following is NOT an attribute of an indigenous yeast fermentation?
A. Production of a wine that is clean and varietally true with few off-odors
B. Lower alcohol production
C. Higher production of SO2
