Wine Technology

1- To have a wine “in balance” what four components must be present?

Fruit, flavor, alcohol and strength

2- Explain Vitis Vinifera. Why was it chosen?

Is a grape native of the Mediterranean most popular because it has the most juice and it gives the sweetest grapes.

3- How did archaeologists identify the first evidence of wine? Where did they find this first evidence?

1st evidence of wine existence comes from an archeological site call Godintepe, located at Zaqros Mountain located in western central Iran. Pieces of amphora (containers used to transport wine) were found. They had tartaric acid stains, which come form wine. Studies reflected that wine was dated about 1000 years earlier than what was expected to be. Hajji Furiz Teppe was another site where anphoras were found and studied.

4- Name three ways to stop fermentation?

The 3 ways to stop fermentation so that the wine is not so dry are:

1. Adding SO2

2. Adding alcohol

3. Lowering the temperature

5- a. What technique do we employ at large tastings to keep our palate fresh?

Spitting the wine after tasting it

b. Describe what is meant by the finish of wine?

That is the after taste of wine, the sensation and flavor left in your mouth after swallowing the wine. There is many different types finishes, some very subtle and some very strong that last longer.

6- At what temperature range should you serve

a. White wine? Should be served between 50-55 degrees Fahrenheit

b. Red wine? Should be served between 65 to 72 degrees Fahrenheit

7-Explain carefully chaptalisation. Why and where is it sometimes necessary?

It’s the process of adding sugar to a must or juice during fermentation to boost alcohol in the wine, o make it last longer and increase its alcohol potential. Sometimes is necessary to add more alcohol to the wine to make it stronger. Named after M. Chaptal.

8- a. As white wine ages its color lightens or darkens?

As white wine ages it usually darkens

b. As red wine ages its color lightens or darkens?

Red wines often lighten with age, turning softer. They tend to lose their color as they mature.

9-What is a main advantage to storing and ageing wine in wood? What wood is most often utilized?

The main advantage of storing wine in wood barrels is the natural flavor that adds to the wine. Wood provides maturation. The wood that is most of the use is Oak wood. Wood barrels only add flavor to the wine the first years, after that it becomes neutral. Barrels also allow for a small amount of evaporation.

10-What is racking and fining? Why are they employed?

Fining is the process of clarifying wine by adding different elements such as egg whites, or gelatin to the wine,

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