Level 3 Wines Section 2 Part 7: Questions
1. What are natural wines?
2. What is the waxy surface called that covers the skin of the grape and contains yeast?
3. What is the largest single component in a grape’s pulp?
4. The most abundant acid found in the pulp is:
5. Tannins are only contained in the skin of the grape:
6. Protective or anaerobic wine making is a process used to keep the grapes and juice away from:
7. Wines that are matured aerobically are stored in:
8. For most wine too much exposure to oxygen can be damaging:
9. What is Sulphur Dioxide used for in the winery?
10. Which of these is NOT an inert winery vessel?
11. What is free run juice?
12. For red wines pressing typically happens before fermentation:
13. What is RCGM?
14. What is alcoholic fermentation?
15. Besides the choice of yeast what other important way can the winemaker control the fermentation?
16. Fine lees are the heavy particles of dead yeast cells and grape fragments that fall to the bottom of the storage vessel:
17. When does blending take place in the wine making process?
18. Which are the three main techniques a wine maker can use to make their wine perfectly clear?
19. Why are fortified wines not at any risk from microbiological contamination?
20. What causes cork taint?