CSW Viticulture & Winemaking 5

Question 1

What is the name of the practice where newly harvested grapes are fermented without crushing, allowing whole berries to ferment intracellularly?

Accepted Answer

Carbonic maceration

Answer

Carbonic maceration involves fermenting whole uncrushed grape clusters in a CO₂-rich environment, producing wines with low tannins, bright fruit, and low acidity—classic for Beaujolais Nouveau.

Question 2

What is 'volatile acidity' (VA) in wine, and what is its primary component?

Accepted Answer

The measure of steam-distillable acids, primarily acetic acid

Answer

Volatile acidity refers to the gaseous acids in wine—primarily acetic acid (vinegar)—which are a sign of bacterial spoilage when present at elevated levels.

Question 3

Which training system is commonly used for high-vigor vines in warm climates to increase yield and sun exposure through divided canopy?

Accepted Answer

Geneva Double Curtain (GDC)

Answer

The Geneva Double Curtain divides the canopy into two hanging curtains, improving light penetration and allowing vigorous vines to produce more evenly ripened fruit.

Question 4

What does the term 'extended maceration' refer to in red winemaking?

Accepted Answer

Prolonged skin contact after fermentation is complete to extract additional tannins and color

Answer

Extended maceration keeps red wine in contact with grape skins for weeks after fermentation ends, extracting polymerized tannins that are softer and more age-worthy.

Question 5

What is the primary purpose of 'chapitalization' in winemaking?

Accepted Answer

Adding sugar before or during fermentation to increase potential alcohol

Answer

Chapitalization (named after Jean-Antoine Chaptal) involves adding sucrose to grape must in cool climates where insufficient natural sugars would produce an under-strength wine.

(CSW) Certified Wine Specialist Practice Test

(CSW) Certified Wine Specialist Practice Test

CSW Viticulture & Winemaking 5