During pressing, juice or wine can be separated into free run and pressed fractions which may be blended by the winemaker at a later time.
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Red wine undergoes an important period of maturation in stainless steel tanks or oak barrels to:
A. Ensure spoilage yeasts have a chance to grow
B. Eliminate any sulfur dioxide that might be present and allow for extensive oxidation
C. Break down any new pigments that may have formed from anthocyanins
D. Increase the chances of haziness and sediments appearing in the bottle
E. Allow time for reactions which provide long-term colour and improve mouthfeel
A process known as _________________ was developed to imitate the slow, natural oxygenation which is beneficial to wine colour, but does this in an accelerated and measured way. It is conducted in addition to the normal ___________ wine receives and offers alternatives to the usual process of oak ______________ in a cellar filled with barrels.Complete the sentence by choosing the correct words, in the correct order.
A. microoxygenation, maturation, aeration
B. aeration, maturation, microoxygenation
C. microoxygenation, aeration, maturation
D. maturation, microoxygenation, aeration
E. aeration, microoxygenation, maturation
During the primary (alcoholic) fermentation phase:Select all correct answers
A. The temperature is monitored and controlled
B. Flavour compounds are formed and released
C. Nutrients should never be added
D. The cap of a red wine ferment is left undisturbed
Extraction of phenolics occurs for white wines
F. Incorporation of air (oxygen) is absolutely avoided
G. The carbon dioxide produced provides the bubbles in sparkling wine
Typically for red winemaking grapes are crushed and destemmed before pressing or can be whole bunch pressed.
A. True
B. False
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