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CSW 2020 Study Guide > Chapter 5: Fermentation and Still Wine Production > Flashcards

Chapter 5: Fermentation and Still Wine Production Flashcards

1
Q

White Wine Production Timeline: Put the following stages of white wine production in typical chronological order, starting with Harvest:

  • Harvest
  • Sur lie aging
  • Sorting
  • Crushing
  • Clarification
  • Cold Stabilization
  • Barrel Aging
  • Pressing
  • Bottling
  • Must Adjustments
  • Juice Settling
  • Inoculation
  • Fermentation
  • Blending
A
  1. Harvest
  2. Sorting
  3. Crushing
  4. Pressing
  5. Must Adjustments
  6. Juice Settling
  7. Inoculation
  8. Fermentation
  9. Sur Lie Aging
  10. Clarification
  11. Barrel Aging
  12. Blending
  13. Cold Stabilization
  14. Bottling
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2
Q

Red Wine Production Timeline: Put the following stages of white wine production in typical chronological order, starting with Harvest:

  • Harvest
  • Crushing/ Destemming
  • Clarification
  • Extended Maceration
  • Barrel Aging
  • Pressing
  • Bottling
  • Cold Soak
  • Cap Management
  • Inoculation
  • Fermentation
  • Blending
  • Must Adjustments
  • Sorting
A
  1. Harvest
  2. Sorting
  3. Crushing & Destemming
  4. Must Adjustments
  5. Cold Soak
  6. Inoculation
  7. Fermentation
  8. Cap Management
  9. Extended Maceration
  10. Pressing
  11. Clarification
  12. Barrel Aging
  13. Blending
  14. Bottling
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3
Q

A standard size (60 gallon/ 225 liter) oak barrel

A

Barrique

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4
Q

Letting the newly- pressed juice settle for a day or two before fermentation is allowed to begin

A

De’bourbage

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5
Q

Adding sugar to the must before fermentation begins

A

Chaptalization

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6
Q

Allowing the wine to rest on the dead yeast cells after fermentation has completed

A

Sur Lie Aging

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7
Q

The stirring up of the dead yeast cells back into the liquid

A

Batonnage

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8
Q

Grape juice, or the mixture of grape juice, seeds, and skins, that will be fermented and transformed into wine

A

Must

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9
Q

A chemical by-product of malolactic fermentation that imparts a buttery aroma to wine

A

Diacetyl

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10
Q

An enzymatic fermentation that occurs in the absences of oxygen within whole, unbroken grapes

A

Carbonic Maceration

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11
Q

Considered to be the highest quality juice in the batch

A

Free Run

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12
Q

The cake of compressed grape skins and seeds that remains behind after the final pressing of the juice or wine

A

Pomace

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13
Q

The use of gravity to remove suspended matter in a batch of newly fermented wine

A

Racking

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14
Q

A clarification technique that uses an inert material to attract and bind to unwanted materials

A

Fining

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15
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
- Saigne’e

A

Red

Rose’

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16
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
- De-stemming

A

Red (varies)
White (varies)
Rose’

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17
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
-Cap Management

A

Red

Rose’

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18
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
- Fermentation at 50 degrees F (10 C)

A

White

Rose’

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19
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
-Malolactic Fermentation

A

Red

White

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20
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
- Sulfur Additions

A

Red
White
Rose’

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21
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
- Barrel Aging

A

Red

White

22
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
- Fermentation at 95 degrees F (32 C)

A

Red

23
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
- Extended Maceration

A

Red

24
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
- Must Adjustments

A

Red
White
Rose’

25
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
- Direct Press

A

Rose’

26
Q

For each wine production process, determine whether they are likely to be used in the production of red, white, or rose’.
- Blending

A

Red
White
Rose’

27
Q

True or False.

Sulfur can be added at many points during the wine making process.

A

True

28
Q

True or False.

A type of spirit called grappa is often made from the leftovers of wine production.

A

True

29
Q

True or False.

Chaptalization is used to produce a wine with high levels of residual sugar.

A

False

30
Q

True or False.

France and Canada are the two primary sources for oak barrels used in American wine production.

A

False

31
Q

True or False.

Dessert wines are produced in the Sauternes region of France using grapes that have been affected by Botrytris cinerea.

A

True

32
Q

True or False.

Italy’s famous Amarone wine is made using grapes that have frozen naturally on the vine.

A

False

33
Q

True or False.

Weissherbst is a type of German rose’

A

True

34
Q

True or False.

A mevushal wine is a kosher wine that is free from limitations on who may handle the wine once it leaves the winery.

A

True

35
Q

True or False.

The direct press method of rose’ production is used to create pink wines with a deep rosy hue.

A

False

36
Q

True or False.

The Riesling grape variety is often used in the production of Eiswein.

A

True

37
Q

True or False.
In the production of orange wines, juice from white grapes spends a period of time ranging from several days to several months macerating with the grape skins.

A

True

38
Q

True or False.

Malolactic fermentation is used more often on red wines than white wines.

A

True

39
Q

True or False.

Most of the yeast used in wine making are strains of Saccharomyces Cerevisiae.

A

True

40
Q

True or False.
According to the new world school of thought, terroir is considered to be paramount in wine production and winemakers should interfere as little as possible in the wine making process.

A

False

41
Q

True or False.
Malolcatic fermentation is an optional wine making process that converts malic acid into lactic acid, resulting in an overall softer, smoother wine.

A

True

42
Q

Which of the following types of wine are most likely to be produced using the process of saigne’e?

a. orange wines and sweet white wines
b. deep red wines and light rose’
c. crisp, dry white wines and very pale rose’
d. blanc de blancs sparkling wines

A

b. deep red wines and light rose’

43
Q

Which of the following terms is used to refer to the process of allowing newly- pressed juice to settle for a day or two before fermentation is allowed to begin?

a. de’bourbage
b. chaptalization
c. batonnage
d. stabilization

A

a. de’bourbage

44
Q

What is chaptalization?

a. adjusting the juice for acid before fermentation begins
b. the use of oak chips or wood tanning during primary fermentation
c. adding sugar to the juice in order to boost alcohol content in the finished wine
d. allowing the grape stems to be crushed into the juice in order to increase tannin content

A

c. adding sugar to the juice in order to boost alcohol content in the finished wine

45
Q

Which of the following is a chemical by-product of malolactic fermentation that often imparts a buttery aroma to wine?

a. succinic acid
b. diacetyl
c. aldehyde
d. hydrogen sulfide

A

b. diacetyl

46
Q

Which of the following terms is used for the cake of compressed grape skins and seeds that remains behind after the final pressing of the juice or wine?

a. must
b. pomace
c. lees
d. free run

A

b. pomace

47
Q

Which of the following terms is used for the mixture of juice, skins, and seeds that will be fermented into wine?

a. pomace
b. must
c. brett
d. vin gris

A

b. must

48
Q

Which of the following processes uses whole, uncrushed grape clusters?

a. malolactic fermentation
b. secondary fermentation
c. carbonic maceration
d. batonnage

A

c. carbonic maceration

49
Q

Very pale rose’ is often produced in Provence using which of the following methods?

a. mutage
b. carbonic maceration
c. direct press
d. malolactic fermentation

A

c. direct press

50
Q

What is sur lie aging?

a. using an inert materials such as gelatin or egg whites to help clarify the wine
b. chilling the wine to around 32 degrees F/ 0 C in order to percent the formation of tartrates
c. Using a centrifuge to clarify the wine
d. Allowing the newly fermented wine to rest on the dead yeast cells for a period of time

A

d. Allowing the newly fermented wine to rest on the dead yeast cells for a period of time

51
Q

The mass of grape solids and skins that rises to the top of the fermentation tank during red wine fermentation is known by which of the following terms?

a. the cap
b. de’ledtage
c. pomace
d. barrique

A

a. the cap

CSW 2020 Study Guide (23 decks)

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