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

The standard Bordeaux barrique holds 225 liters (approximately 59 gallons) and is the most widely used barrel size for aging premium red and white wines.

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

Cryoextraction involves freezing harvested grapes or must so water crystallizes and can be removed, concentrating sugars, acids, and flavors — used for sweet wines in years without natural freeze.

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

Saignée (French for 'bleeding') removes a portion of juice from red must, concentrating the remaining ratio of skins to juice in the red wine while the bled-off juice becomes a rosé.

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

Bâtonnage is the practice of stirring lees (dead yeast cells and grape solids) back into suspension during aging to increase contact between the wine and lees, adding creaminess and complexity.

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

American oak (Quercus alba) is higher in aromatic lactones, particularly cis-oak lactone, which imparts distinctive vanilla, coconut, and sweet dill characteristics to wine.

SOMM - Certified Sommelier Examination Practice Test

SOMM - Certified Sommelier Examination Practice Test

SOMM Wine Production and Winemaking Techniques 3