Q1. For ______ wines, fermentation occurs during Maceration.

1. Red
2. White
3. Pink
4. All of the above

ANSWER: A. Red

• Explanation: As soon as the grapes are crushed, the fermentation process begins. However, when a starter culture is employed and SO2 is added to regulate the indigenous organisms, there will be some ethanol production before the culture is injected. In the case of white wine, the culture is added to the must after pressing and clarification, whereas, in the case of red wine, the culture is added before seed and skin removal. Fermentation happens during maceration in red wines, just as it would in a natural fermentation.

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Q2. _______ has a significant effect on wine pH.

1. Tartaric acid
2. Malic acid
3. Acetic acid
4. Both A and B

ANSWER: D. Both A and B

• Explanation: Organic acids are present in small amounts in wine, but they are a key component of acidity. The pH of wine is influenced by tartaric and malic acids. Wine color, spoilage, and stability are all linked to pH. Sulfur dioxide is commonly employed as a cleaning agent and antioxidant in the wine industry, and a modest reduction in pH in the range of 3.0-5.0 boosts sulfur dioxide’s antibacterial activity.

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Q3. _______ is the process of wine production starting from the selection of grapes to the bottling of the finished wine.

1. Winemaking
2. Vinification
3. Brewing
4. Both A and B

ANSWER: D. Both A and B

• Explanation – Winemaking, also known as vinification, is the process of making wine, which begins with the selection of grapes and ends with the bottling of the finished product. In temperate locations with moderate winters and dry summers, Vitis vinifera, the major genus and species of grapes used for wine, provides the best grapes; in humid summer regions, plants are killed by very cold winters and are subject to mold, mildew, and infections. Grapes must be plucked at their peak maturity and arrive in good shape at the winery.

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Q4. _______ improves the color and flavor and also further precipitates the remaining albuminoids by the action of oxygen (aeration).

1. Pressing
2. Filtration
3. Fermentation
4. Racking

ANSWER – D. Racking

• Explanation: Racking refers to the process of gently pouring or siphoning pure wine from sediment into new, clean casks. Racking improves the color and flavor of the product while also causing the leftover albuminoids to precipitate further due to the action of air (aeration). Artificial aeration is frequently used to speed up the process. The aging and racking process is repeated every month to six months until the wine is ready to be bottled.

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Q5. ________ are those to which distilled spirits (containing as much as 95% ethanol) are added to raise the total ethanol concentration to 15%.

1. Fortified wines
2. Sparkling wines
3. Champagne
4. Sweet wines

ANSWER: A. Fortified wines

• Explanation – Wines that have been fortified are those in which distilled spirits (carrying up to 95 percent ethanol) have been added to boost the total ethanol concentration to 15%. Not only do these wines have greater ethanol percentages, but the ethanol source (e.g., brandy) is also crucial because it may contribute distinctive flavor components to the completed product. Apart from this common element, fortified wines come in a wide range of flavors. Whites and reds, dry and sweet, are all included. The process of fortification normally takes place during or shortly after fermentation.

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