SOMM Wine Production and Winemaking Techniques 3

Question 1

What is the standard volume of a traditional Bordeaux-style oak barrel (barrique)?

Accepted Answer

225 liters

Answer

100 liters

Answer

300 liters

Answer

500 liters

Question 2

Which concentration technique uses sub-zero temperatures to freeze water in grape must, then removes ice crystals to concentrate sugars and flavors?

Accepted Answer

Cryoextraction

Answer

Thermovinification

Answer

Saignée

Answer

Flash détente

Question 3

What is the 'saignée' method and what are its two winemaking goals?

Accepted Answer

Bleeding off a portion of juice from red wine must to concentrate the remaining wine and produce a rosé as a byproduct

Answer

Adding grape concentrate to increase sugar — used in hot climates to boost body

Answer

A cold-soak technique that extracts color without alcohol before fermentation begins

Answer

Blending reserve wines from previous vintages to add complexity to the current year

Question 4

What does 'bâtonnage' refer to in the context of white wine production?

Accepted Answer

Stirring the lees during barrel or tank aging to enhance texture and complexity

Answer

The mechanical harvesting of grapes using a harvest machine

Answer

A type of oak barrel toasting applied to the barrel's interior

Answer

The manual clarification of wine by repeated racking

Question 5

American oak (Quercus alba) is most associated with which characteristic flavor compounds imparted to wine?

Accepted Answer

Prominent vanilla, coconut, and sweet dill notes from lactones

Answer

Cedar, pencil shavings, and earthy mushroom aromas

Answer

Smoke, leather, and dried herb notes dominant over fruit

Answer

Subtle spice, fine tannins, and mineral-driven complexity

Question 6

When might a winemaker legally add tartaric acid to must or wine through a process called acidification?

Accepted Answer

When grapes from warm climates lack sufficient acidity due to overripening in heat

Answer

When grapes are harvested too early and have excessive natural acidity

Answer

To balance excessively high residual sugar in sweet wine styles

Answer

When wines develop volatile acidity and require chemical correction

Question 7

The 'appassimento' technique, used to produce wines like Amarone della Valpolicella, involves which process?

Accepted Answer

Partially drying harvested grapes on racks or straw mats to concentrate sugars and flavors before pressing

Answer

Harvesting grapes affected by noble rot (Botrytis cinerea) to concentrate sugars

Answer

Freezing grapes on the vine in winter temperatures and pressing while still frozen

Answer

Fermenting red grapes at very low temperatures to preserve fruit aromas