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CSW > Chapter 5 Fermentation and Still Wine Production > Flashcards

Chapter 5 Fermentation and Still Wine Production Flashcards

1
Q

Put the following states of white wine production in typical chronological order, starting with the harvest and following through the winemaking process. Note that many of these techniques are optional and therefore not always used in the winemaking process.

Sur lie aging, Sorting, Crushing, Clarification, Cold stabilization, Barrel aging, Pressing, Bottling, Must adjustments, Juice settling, Inoculation, Fermentation, Blending

A 
Harvest
Sorting
Crushing
Pressing
Must adjustments
Juice settling
Inoculation
Fermentation
Sur lie aging
Clarification
Barrel aging
Blending
Cold stabilization
Bottling
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2
Q

Put the following states of red wine production in typical chronological order, starting with the harvest and following through the winemaking process. Note that many of these techniques are optional and therefore not always used in the winemaking process.

Crushing/destemming, Clarification, Extended maceration, Barrel aging, Pressing, Bottling, Cold Soak, Cap Management, Inoculation, Fermentation, Blending, Must adjustments, Sorting

A 
Harvest
Sorting
Crushing/destemming
Must adjustments
Cold Soak
Inoculation
Fermentation
Cap Management
Extended Maceration
Pressing
Clarification
Barrel aging
Blending
Bottling
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3
Q

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

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

A

Barrique

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4
Q

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

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

A

Débourbage

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5
Q

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

Adding sugar to the must before fermentation begins.

A

Chaptalization

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6
Q

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

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

A

Sur lie aging

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7
Q

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging
The stirring up of the dead yeast cells back into the liquid.

A

Bâttonage

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8
Q

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging
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

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging
A chemical by-product of malolactic fermentation that imparts a buttery aroma to wine.

A

Diacetyl

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10
Q

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging
An enzymatic fermentation that occurs in the absence of oxygen within whole, unbroken grapes.

A

Carbonic maceration

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11
Q

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

Considered to be the highest-quality juice in the batch.

A

Free run

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12
Q

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

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

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

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

A

Racking

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14
Q

Match each of the following terms with its appropriate definition.

Carbonic Maceration, Barrique, Débourbage, Free run, Pomace, Must, Chaptalization, Bâttonage, Diacetyl, Racking, Fining, Sur lie aging

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

A

Fining

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15
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine.

Saignée

A

Red and rosé

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16
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

De-stemming

A

Red, white, and rosé

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17
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Cap management

A

Red and rosé

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18
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Fermentation at 50°F (10°C)

A

White and rosé

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19
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Malolactic fermentation

A

Red and white

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20
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Sulfur addition

A

Red, white, and rosé

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21
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Barrel aging

A

Red and white

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22
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Fermentation at 95°F (32°C)

A

Red

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23
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Extended maceration

A

Red

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24
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Must adjustments

A

Red, white, and rosé

25
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Direct press

A

Rosé

26
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rose styles of wine.

Blending

A

Red, white, and rosé

27
Q

True or false

Sulfur can be added at many points during the winemaking 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 botrytis 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 rosé.

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 rosé 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 winemaking 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

Malolactic fermentation is an optional winemaking process that converts Malic acid into lactic acid, resulting in an overall softer, smoother wine.

A

True

42
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

Saignée

A

Red, rosé

43
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

De-stemming

A

Red, white, rosé

44
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

Cap management

A

Red, rosé

45
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

Fermentation at 50ºF (10ºC)

A

White, rosé

46
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

Malolactic fermentation

A

Red, white

47
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

Sulfur additions

A

Red, white, rosé

48
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

Barrel aging

A

Red, white

49
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

Fermentation at 95ºF (32ºC)

A

Red

50
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

Extended maceration

A

Red

51
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

Must adjustments

A

Red, white, rosé

52
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

Direct press

A

Rosé

53
Q

For the following wine production process, determine whether it is likely to be used in the production of red, white, or rosé styles of wine. More than one answer can be used.

Blending

A

Red, white, rosé

54
Q

True or false?

Sulfur can be added at many points during the winemaking process.

A

True

55
Q

True or false?

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

A

True

56
Q

True or false?

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

A

False

57
Q

True or false?

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

A

False

58
Q

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

A

True

59
Q

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

A

False

CSW (9 decks)

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