General Winemaking and Maturation練習問題②（英語版）です。基礎となるワイン醸造や熟成の問題を集めました。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②（英語版）
- When does barrel maturation occur?
- After fermentation, the wine is placed into a barrel.
- What happens to the wine during barrel maturation?
- The barrel allows oxygen in, causing the wine to lose some fresh fruit flavor.
- The oxidation may create toffee, coffee, and caramel flavors.
- The wine can extract tannin from the oak itself. Oak tannins give more structure to wine, increasing their textural complexity.
- A new barrel gives the wine more flavors, such as vanilla, tobacco, and toasty notes.
- What is the most common problem encountered with cork closures? Name as many alternatives to cork closures as you can.
- Cork taint, caused by TCA, which gives wine a moldy, cardboard-like aroma.
- Synthetic corks / Screw caps.
- Why is grape must sometimes de-acidified prior to fermentation? What is added, and how does this affect the quality and style of the final wine?
- In cooler climates where summers are poor, grape acid levels may not decrease enough during grape ripening. Wine will be overly acidic and lacking body.
- Alkali is added to neutralize excess acid. It will lower acidity and make the wine feel less acidic and have more body.
- Is Barrel Maturation suitable for a cheap, simple wine?
- No. The oxidation gives wine complexity. The wine will lose fresh fruit flavor.
- Barrels are expensive, especially new oak. It requires more labor cost for cleaning too. It’s only suitable for more expensive wine.
- Explain Sedimentation and Filtering, then discuss whether each method is suitable for high-volume, inexpensive wine.
- Sedimentation is the process to settle any particles in the wine to the bottom of the tank. It is a time-consuming method because it relies on gravity.
- Due to the time it takes, using sedimentation alone for clarification is not suitable for high-volume, inexpensive wine.
- Filtration is a process that physically removes particles from a wine as it is passed through a filter.
- It can be done after fermentation, during maturation, or before bottling.
- Depth filtration uses thick filters and is suitable for removing the gross lees.
- Surface filtration employs very fine filters. The filter is very expensive and clog up very easily.
- When the filtration is small enough to remove yeast and bacteria, it is referred to as sterile filtration.
- Filtration is suitable for most wines, particularly in the efficient production of high-volume,inexpensive wine.
- Describe why a Warm Mediterranean climate would be more suitable for making inexpensive, fruity wine than a Cool Maritime climate.
- A Warm Mediterranean climate is warm and dry during the growing season, allowing for the production of high quantities of wine.
- Mediterranean climate is dry, so the risk of disease is low. This reduces the usage of chemical spray and keeps costs low.
- Cool Maritimeclimates tend to be wet all year around. Rainfall disrupt flowering and fruit set. It could reduce the yield and increase the cost of making each bottle of wine.
- To creat inexpensive wine, it is necessary to increase yield. Cool climates tend to have lower yields.
- Describe the process of Semi-carbonic maceration. Also, state what affect it gives on wine.
- An open vat is filled with whole bunches of grapes, and the pressure causes the berries at the bottom to release juice. Ambient yeast begins fermentation and produces CO2. The CO2 fill the vat, creating an anaerobic environment. The remaining intact grapes undergo carbonic maceration / intracellular fermentation. The intact berries will split and release their juice. The free-run juice is fermented with yeast off the skin.
- Some premium Pinot Noirs are made using this technique, although the press wine is left in contact with skins.
- Semi-carbonic maceration results in soft, fruity wines with distinctive notes of kirsch, banana, bubble gum, and cinnamon-like spice.
- When fermentation continues on the skin, it results in a better integration of the aromas from intracellular fermentation with aromas from the grapes.
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