Chapter 5-Table 1

Question 1

The process of breaking open the grape berries and allowing the juice to flow.

Answer 1

Crushing

Question 2

The process of allowing contact between grape skins and grape juice before fermentation starts

Answer 2

Cold Soak

Question 3

The process of separating the grape juice from the skins and other solids

Answer 3

Pressing

Question 4

Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine

Answer 4

Must

Question 5

Considered to be the highest quality juice in the batch

Answer 5

Free Run

Question 6

Italian term for “Pomace Brandy”

Answer 6

Grappa

Question 7

Adding sugar to the juice/juice mixture before fermentation——

Answer 7

Chaptalization

Question 8

French term for “juice settling”——

Answer 8

Debourbage

Question 9

Number of liters in a 60-gallon barrel

Answer 9

225

Question 10

Typical strain of yeast used for winemaking

Answer 10

Saccharomyces Cerevisiae

Question 11

Type of fermentation carried out by lactic bacteria

Answer 11

Malolactic fermentation

Question 12

Type of ester, created by MLF, that smells “buttery”

Answer 12

Diacetyl

Question 13

Term used for expired yeast cells and other solid matter in a newly fermented wine——

Answer 13

Lees

Question 14

The process of stirring the dead yeas cells and other solid matter into a wine while aging

Answer 14

Batonnage (Lees Stirring)

Question 15

A gentle form of clarification that uses gravity, allowingsolids to sink to the bottom of the container.

Answer 15

Racking

Question 16

A form of clarification that uses an inert material such as gelatin or bentonite to bind to solid particles ——

Answer 16

Fining

Question 17

A type of clarification that involves straining the wine through a barrier with small openings ——

Answer 17

Filtering

Question 18

A type of clarification that uses a large piece of laboratory equipment in order to accelerate gravity.——

Answer 18

Centrifuge

Question 19

A type of clarification used to prevent the formation of tartrates ——

Answer 19

Cold stabilization

Question 20

Term used for the extraction of color, tannin, and flavor components from red wine skins during wine production ——

Answer 20

Maceration

Question 21

Method of cap manageemnt that involves movingjuice from the bottom of the tank and spraying it over the top of the cap

Answer 21

Pumping Over

Question 22

The French term for “rack and return”——

Answer 22

Delestage

Question 23

The “binding together” of tannin molecules as red wine ages and matures ——

Answer 23

Polymerization

Question 24

French name for a 225-liter barrel——

Answer 24

Barrique

Question 25

Alternative method of red wine fermentation sometimes referred to as "whole berry fermentation" ------ 

Answer 25

Carbonic Maceration

Question 26

Method used to produce both hearty reds and rose' wines by "bleeding" off some of the juice.  ------ 

Answer 26

Saignee

Question 27

Method used to produce very pale rose', such as those made in Provence  ------

Answer 27

 Direct Press

Question 28

Type of wine made in German from frozen grapes  ------ 

Answer 28

Eiswein

Question 29

Adding distilled spirits to a wine

Answer 29

Fortification

Question 30

Type of fungus present in the grapes used to make Sauternes  ------ 

Answer 30

Botrytis Cinerea