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Questions and Answers
Which method is rarely practiced in white winemaking within the EU limits?
Which method is rarely practiced in white winemaking within the EU limits?
- De-acidification (correct)
- Chaptalisation
- Acidification
- Hyperoxidation
What is the maximum enrichment allowed in chaptalisation?
What is the maximum enrichment allowed in chaptalisation?
- +1-1.5%
- +0.5-1%
- +2-2.5%
- +1.5-2% (correct)
Why are grapes in the Côte d’Or typically hand harvested?
Why are grapes in the Côte d’Or typically hand harvested?
- To ensure consistent quality (correct)
- To extract tannins
- To remove diseased fruit
- To increase sugar levels
Why are grapes usually whole bunch pressed in white winemaking?
Why are grapes usually whole bunch pressed in white winemaking?
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Why is the must for high quality wine usually clarified by sedimentation?
Why is the must for high quality wine usually clarified by sedimentation?
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Which type of yeast is commonly used in fermentation by winemakers?
Which type of yeast is commonly used in fermentation by winemakers?
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What is the purpose of fermenting wines at a temperature of 16-18ºC (61-64ºF)?
What is the purpose of fermenting wines at a temperature of 16-18ºC (61-64ºF)?
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What is the typical aging period for wines in barrel?
What is the typical aging period for wines in barrel?
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What percentage of new oak is commonly used at the grand cru level?
What percentage of new oak is commonly used at the grand cru level?
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What is the purpose of malolactic conversion in winemaking?
What is the purpose of malolactic conversion in winemaking?
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