General Winemaking and Maturation 練習問題①（英語版）です。7問あります。基礎となるワイン醸造や熟成に関する問題を集めました。このあたりは非常に重要になると思われますので、しっかりおさえてください。こちらでは、試験準備に役立つ様々な想定問題を用意しております。
General Winemaking and Maturation練習問題①（英語版）
- Explain what Malolactic Fermentation is. Also, describe the purpose of malolactic fermentation and how to encourage and avoid it.
- Malolactic Fermentation (MLF) is a process in winemaking. It softens and reduces the acidity of the wine by converting tart malic grape acid into softer lactic acid through lactic acid bacteria.
- MLF adds secondary flavors like butter, milk, cheese, and cream.
- To encourage MLF, you can raise the temperature of the wine and avoid adding sulfur dioxide (SO2) after alcohol fermentation. It can be avoided through storage at cool temperatures, the use of SO2, or by filtering out the bacteria.
- State 3 purposes of Blending.
- Blending allows a winemaker to improve the wine’s balance and enhance its quality.
- It helps in deciding and maintaining the style of the wine, allowing the winemaker to achieve a specific desired style.
- Blending is also used for consistency, ensuring that variations among bottles of the same product are minimized.
ブレンドの目的は、どの産地の問題でも聞かれる可能性があるので、いつでも書けるようにしておきましょう。キーワードはbalance,style,consistencyです。
- Explain why MLF is performed on long-age-worthy wines.
- MLF is performed on long-age-worthy wines because it provides microbiological stability. A dry, high-acid wine that has undergone MLF is naturally quite resistant to microbiological spoilage. Most yeasts struggle to survive in high acid, alcohol and lack of nutrient condition.
- MLF softens the wine’s texture and adds complex flavors like butter, cream, and cheese. Lactic bacteria convert tart malic acid to soft lactic acid, which is suitable for long-age-worthy wines.
「microbiological stability」と「complicity」がポイントとなります。
- SO2 is widely used in the vineyard and during winemaking, give two reasons to use it and give an example of each.
- SO2 is used as an antiseptic to eliminate yeast and bacteria, including Brettanomyces, which can create unwanted flavors. It can also stop Malolactic Fermentation and alcohol fermentation, providing stability to wines.
- SO2 is used as an antioxidant both during winemaking and just before bottling. SO2 can prevent/stop oxidation, maintain anaerobic conditions, and keep the wine fresh.
- Explain what Bound SO2 is.
- Bound SO2 is sulfur dioxide that has been added to the juice or wine and has reacted with oxygen. Once SO2 attaches to oxygen, it cannot provide further protection against oxidation. Monitoring and regular addition of SO2 during winemaking are essential to maintain its protective effects.
- A winery has had a very poor summer. They are worried the wine will be overly acidic and lacking body. Name two adjustments that could be made to improve this and what the adjustment would develop the wine.
- Enrichment/Chaptalisation. A winery can add sugar such as Rectified Concentrated Grape Must (RCGM) into the juice before or during fermentation. This increases the alcohol level and provides more body to the wine.
- Another option is to add alkali to neutralize the acidity, lowering the overall acidity and making the wine feel less acidic with more body.
- Describe what Post-fermentation Maceration is, how it changes the wine, and whether it is suitable for a cheap, simple wine.
- Post-fermentation maceration is employed after the grapes finished fermentation and they are still in contact with the skins.
- This process extracts tannins and can create a more tannic wine. However, high tannins are not suitable for easy-drinking wines.
- Additionally, post-fermentation maceration takes up valuable tank space and is generally not suitable for cheap wines.
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