SOMM Wine Production and Winemaking Techniques 2

Question 1

What is the primary benefit of aging wine 'sur lie' (on its lees) after fermentation?

Accepted Answer

It adds complexity, creamy texture, and autolytic notes such as bread and biscuit

Answer

Sur lie aging keeps wine in contact with spent yeast cells, which undergo autolysis and release compounds that add creamy texture, complexity, and toasty, brioche-like aromas.

Question 2

Which fining agent, derived from fish bladders, is traditionally used to clarify white wines and lagers?

Accepted Answer

Isinglass

Answer

Isinglass is a fining agent derived from dried fish swim bladders that effectively clarifies white wines by attracting and precipitating haze-forming particles.

Question 3

In winemaking, what does 'assemblage' refer to?

Accepted Answer

The blending of different grape varieties, regions, or barrel lots into a final cuvée

Answer

Assemblage is the art of blending different components — grape varieties, vineyard blocks, or barrel selections — to create a balanced, complex final wine.

Question 4

Which stabilization process removes tartrate crystals from wine before bottling by chilling the wine near its freezing point?

Accepted Answer

Cold stabilization

Answer

Cold stabilization chills the wine to near freezing, causing potassium bitartrate (cream of tartar) crystals to precipitate out before bottling, preventing their formation in the bottle.

Question 5

What is 'pigeage' in red wine production?

Accepted Answer

Manually or mechanically punching down the cap of skins into the fermenting juice

Answer

Pigeage is the technique of punching down the floating cap of grape skins back into the fermenting juice to extract color, tannins, and maintain even fermentation temperature.

SOMM - Certified Sommelier Examination Practice Test

SOMM - Certified Sommelier Examination Practice Test

SOMM Wine Production and Winemaking Techniques 2