CSW Viticulture & Winemaking 4

Question 1

Which viticultural practice is used to remove unwanted shoots growing from the base or trunk of the vine?

Accepted Answer

Suckering (desuckering)

Answer

Suckering removes non-productive shoots (suckers) from below the graft union or along the trunk to direct the vine's energy into fruit-bearing wood.

Question 2

What winemaking technique involves fermenting white wine in oak barrels rather than stainless steel tanks?

Accepted Answer

Barrel fermentation

Answer

Barrel fermentation allows the wine to integrate oak flavors gradually during fermentation and enables stirring of lees (bâtonnage) for added complexity.

Question 3

What is the term for the hollow depression found in the bottom of a wine bottle?

Accepted Answer

Punt

Answer

The punt (or kick-up) is the indentation in the base of the bottle; it adds structural strength and helps collect sediment in older red wines.

Question 4

Which disease, caused by the fungus Botrytis cinerea, is deliberately cultivated to produce certain sweet wines?

Accepted Answer

Noble rot

Answer

Noble rot (Botrytis cinerea under favorable conditions) dehydrates and concentrates sugars and flavors in grapes, enabling production of great sweet wines like Sauternes and Trockenbeerenauslese.

Question 5

In sparkling wine production, what is 'disgorgement' (dégorgement)?

Accepted Answer

The removal of yeast sediment from the bottle neck after riddling

Answer

Disgorgement expels the frozen plug of yeast sediment from the bottle neck after riddling has collected it there, then the bottle is topped with dosage and recorked.

(CSW) Certified Wine Specialist Practice Test

(CSW) Certified Wine Specialist Practice Test

CSW Viticulture & Winemaking 4