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1. 
All kinds of sparkling wines have in common....
A.
they are made from a sweet base wine
B.
CO2 is added
C.
they are produced by an internal secondary fermentation
D.
They are made from a base wine fermented in a normal way
2. 
What is not true about Méthode Champénoise?
A.
Secondary fermentation takes place in each bottle
B.
Grapes must have low levels of acids
C.
Alcohol made during secondary fermentation makes up for the low ABV in the primary fermentation
D.
Pinot noir can be used for winemaking
3. 
In classic champagne method
A.
grapes are harvested when they are ripe
B.
crushing must be very energetic
C.
clarification is always needed without over-fining
D.
Cultured yeasts are being less and less employed
4. 
In classic champagne method
A.
After primary fermentation, the base wine requires stabilisation
B.
Blending =racking off the sediment from the base wine
C.
It is easy to decide how to do the blending
D.
Cold stabilisation is never used
5. 
In classic champagne method
A.
champagne bottles must be made of thin glass.
B.
sucrose is a suitable strain of yeast
C.
before riddling the bottles are in a vertical position
D.
for disgorging, CaCl2 is needed
6. 
In classic champagne method
A.
riddling can not be avoided
B.
an addition of syrup afer the secondary fermantation is compulsory
C.
corking takes place after "dosage"
D.
labelling takes place before corking
7. 
About the tank method:
A.
it is a cheap method
B.
it takes place in a bottle
C.
air is necessary to the process
D.
two tanks are needed
8. 
What is not true about carbonation?
A.
it requires a good base wine
B.
it does not induce a sparkle
C.
it is a "poor relation" of champagne
D.
CO2 flow, temperature and pressure are key factoris