Chapter 5: Fermentation and Still Wine Production

Question 1

Breaking the skins of the grapes

Answer 1

Crushing

Question 2

Separating the grape juice from the skins and other solids

Answer 2

Pressing

Question 3

Contact between grape skins and juice prior to the start of fermentation

Answer 3

Cold Soak

Question 4

Grape juice - or a mixture of juice and solids - destined for fermentation

Answer 4

Must

Question 5

The first - and the finest - juice from the grapes

Answer 5

Free run

Question 6

Adding sugar prior to fermentation

Answer 6

Chaptalization

Question 7

French term for juice settling

Answer 7

Débourbage

Question 8

Number of gallons in a 225-liter barrel

Answer 8

60

Question 9

Typical strain of commercial yeast used in winemaking

Answer 9

Saccharomyces cerevisiae

Question 10

Secondary fermentation, initiated by bacteria

Answer 10

Malolactic fermentation

Question 11

Buttery-scented chemical created via mlf

Answer 11

Diacetyl

Question 12

Expired yeast cells (in a newly-fermented wine)

Answer 12

Lees

Question 13

Stirring dead yeast cells and other solid matter in a recently-fermented wine

Answer 13

Bâtonnage (Lees stirring)

Question 14

Clarification via gravity

Answer 14

Racking

Question 15

Allowing a newly fermented wine to remain in contact with the expired yeast cells

Answer 15

Sur lie aging

Question 16

Clarification via a substance such as gelatin or bentonite

Answer 16

Fining

Question 17

Clarification via straining wine through a barrier

Answer 17

Filtration

Question 18

Clarification via laboratory experiment and accelerated gravity

Answer 18

Centrifuge

Question 19

Clarification to prevent tartrate crystals

Answer 19

Cold Stabilization

Question 20

Managing the cap via moving juice from the bottom of the tank and spraying it over the top

Answer 20

Pumping over

Question 21

Managing the cap by physically pushing the cap down into the fermenting juice

Answer 21

Punching down

Question 22

French term for ‘punching down’

Answer 22

Pigéage

Question 23

The French term for ‘rack and return’

Answer 23

Délestage

Question 24

Alternative method of red wine production using whole, uncrushed grapes

Answer 24

Carbonic Maceration

Question 25

‘Bleeding’ method used to produce red wines and rosé

Answer 25

Saignée

Question 26

Production method for very pale rosé, such as those made in Provence

Answer 26

Direct Press

Question 27

Vineyard mold that “shrivels” grapes for use in sweet wines such as Sauternes

Answer 27

Botrytis cinerea