30 Questions
Which of the following is a common practice in winemaking for high quality wines?
Sorting grapes by hand on a moving belt
What determines the extent of post-fermentation maceration on the skins in winemaking?
The style of the wine to be made
Which fermentation temperature range is typically used for wines intended for early drinking?
Mid-range
In winemaking, when are grapes sorted in the vineyard?
In the very best vintages
What is the purpose of sorting grapes in winemaking?
To ensure only the best grapes are used
Which of the following is a common fermentation vessel used in winemaking?
Wood
What determines the fermentation temperatures in winemaking?
The style of the wine to be made
What is the purpose of maceration on the skins after fermentation in winemaking?
To extract tannins
Which of the following is a common method of sorting grapes in winemaking?
Sorting grapes by hand on a moving belt
What determines the maceration times in winemaking?
The quality of the vintage
Which type of press is believed to give the best results in extracting wine from the remaining skins?
Hydraulic presses
What determines the proportion of press wine in the final blend?
The quality of the free-run
Where does malolactic conversion take place for top-quality wines?
In barrels
What is the purpose of inoculating wines for rapid completion of malolactic conversion?
To prevent reduction
What are oak chips added for in the aging process of simpler wines?
To add an oak flavor effect
What type of barrels are high-quality wines matured in?
French oak barriques
What is the most common mix of French oak barriques used for maturing wines?
50% new oak, 25% one-year old oak, 25% two-year old oak
How long are wines typically matured for?
18–24 months
How often are wines traditionally racked?
Every three months
What is the main role of a winemaking consultant in the blending process?
To assist with the blending process
Which of the following is a key factor in the production of sweet wines in Bordeaux?
The presence of noble rot in the vineyard
What is one reason why yields for sweet wines in Bordeaux are kept low?
To achieve high sugar levels in the grapes
Which of the following is a characteristic of top-quality sweet wines in Bordeaux?
They are aged in barriques
What is the typical range of new oak used in the production of sweet wines in Bordeaux?
30-50%
What is the maximum allowed yield for top appellations like Sauternes and Barsac?
25 hL/ha
What is one factor that influences the level of botrytis in the final wines?
The proximity of estates to mist formation areas
What is the typical barrel aging period for top sweet wines in Bordeaux?
24-36 months
What is one reason why the production costs of sweet wines in Bordeaux are high?
The need for multiple passes through the vineyard
Which of the following is a characteristic of sweet wines from the less prestigious appellations in Bordeaux?
They are unoaked
What is the typical range of yields for top estates producing sweet wines in Bordeaux?
0-10 hL/ha
Test your knowledge on the levels of sorting in winemaking. Learn about the different methods used to sort grapes based on the value of the wine and quality of the vintage. Challenge yourself with questions on manual sorting, belt sorting, and optical sorting. Discover how top estates handle sorting in the best vintages.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
