SOMM Wine Production and Winemaking Techniques 1

Question 1

What term describes the process of leaving grape juice in contact with skins to extract color, tannins, and flavor compounds?

Accepted Answer

Maceration

Answer

Maceration is the period of skin contact during or after fermentation that extracts color, tannins, and phenolic compounds from grape skins.

Question 2

Which winemaking process converts harsh malic acid into softer lactic acid, reducing a wine's perceived acidity?

Accepted Answer

Malolactic fermentation

Answer

Malolactic fermentation (MLF) is a bacterial process that converts sharp malic acid into softer lactic acid, reducing tartness and adding creaminess.

Question 3

What is the primary purpose of chaptalization in winemaking?

Accepted Answer

To raise potential alcohol by adding sugar before or during fermentation

Answer

Chaptalization involves adding sugar to grape must to increase the potential alcohol level, legally permitted in cooler climates where grapes may not fully ripen.

Question 4

Which vessel is most commonly used for fermenting white wines when the goal is preserving bright fruit aromas and freshness?

Accepted Answer

Temperature-controlled stainless steel tanks

Answer

Stainless steel tanks are inert, allowing precise temperature control without imparting flavor, which preserves the delicate fruit aromatics of white wines.

Question 5

What is 'remontage' (pumping over) in red wine production?

Accepted Answer

Pumping fermenting juice up and over the floating cap of grape skins

Answer

Remontage involves pumping fermenting juice from the bottom of the tank over the floating cap of skins to extract color, tannins, and promote even fermentation.

SOMM - Certified Sommelier Examination Practice Test

SOMM - Certified Sommelier Examination Practice Test

SOMM Wine Production and Winemaking Techniques 1