CSW Viticulture & Winemaking 2 — Questions and Answers
Question 1: Which viticultural practice involves removing leaves around the grape clusters to improve sun exposure and air circulation?
- Canopy management via leaf removal (Correct answer)
- Green harvesting
- Suckering
- Cane pruning
Correct answer: Canopy management via leaf removal
Leaf removal (defoliation) opens the canopy around clusters to improve color development, reduce disease pressure, and enhance flavor concentration.
Question 2: What is 'green harvesting' (vendange verte) designed to accomplish?
- Harvest grapes before full ripeness for acidity
- Remove unripe clusters to concentrate flavors in remaining fruit (Correct answer)
- Pick grapes at night to preserve aromatics
- Select only green-skinned grape varieties
Correct answer: Remove unripe clusters to concentrate flavors in remaining fruit
Green harvesting removes excess unripe grape clusters mid-season so the vine's energy is concentrated into fewer, higher-quality bunches.
Question 3: During alcoholic fermentation, yeast converts sugar primarily into which two products?
- Alcohol and carbon dioxide (Correct answer)
- Alcohol and lactic acid
- Carbon dioxide and glycerol
- Acetic acid and water
Correct answer: Alcohol and carbon dioxide
Yeast (Saccharomyces cerevisiae) metabolizes grape sugars to produce ethanol and CO₂ as the primary end products.
Question 4: What does the winemaking term 'sur lie' aging refer to?
- Aging wine on its fine lees after fermentation (Correct answer)
- Blending wines from different vintages
- Storing wine in new oak barrels
- Filtering wine before bottling
Correct answer: Aging wine on its fine lees after fermentation
Sur lie (on the lees) aging involves leaving wine in contact with dead yeast cells after fermentation, adding texture, complexity, and autolytic character.
Question 5: Which climate factor most directly determines a vineyard's suitability for growing high-quality wine grapes?
- Annual rainfall totals
- Average growing season temperature (Correct answer)
- Soil mineral content
- Altitude above sea level
Correct answer: Average growing season temperature
Average growing season temperature (roughly April–October in the Northern Hemisphere) is the primary determinant of which grape varieties ripen successfully in a given region.
Question 6: What is the purpose of adding sulfur dioxide (SO₂) during winemaking?
- To increase alcohol content
- To act as an antioxidant and antimicrobial agent (Correct answer)
- To reduce acidity in high-acid wines
- To add sweetness to dry wines
Correct answer: To act as an antioxidant and antimicrobial agent
SO₂ protects wine from oxidation and inhibits spoilage microorganisms, making it one of the most important preservatives in winemaking.
Question 7: The process of 'bâtonnage' in winemaking refers to:
- Punching down the cap during red wine fermentation
- Stirring the lees in barrel to enhance texture (Correct answer)
- Racking wine from one barrel to another
- Topping barrels to prevent oxidation
Correct answer: Stirring the lees in barrel to enhance texture
Bâtonnage is the practice of stirring lees (usually with a stick called a bâton) in barrel or tank to release mannoproteins that add creaminess and roundness to wine.
CSW Viticulture & Winemaking 2
Which viticultural practice involves removing leaves around the grape clusters to improve sun exposure and air circulation?