Chapter Five: Winemaking and Still Wine Production

Question 1

What is breaking the skins of the grapes called?

Answer 1

Crushing

Question 2

What is separating the grape juice from the skins and other solids called?

Answer 2

Pressing

Question 3

What is contact between grape skins and juice prior to the start of fermentation called?

Answer 3

Cold soak

Question 4

What does one call grape juice (or a mixture of juice and solids) destined for fermentation?

Answer 4

Must

Question 5

What does one call the first–and the finest–juice from the grapes?

Answer 5

Free run juice

Question 6

What is adding sugar prior to fermentation called?

Answer 6

Chaptalization

Question 7

What is the French term for juice settling?

Answer 7

Débourbage

Question 8

How many gallons are in a 225-liter barrel?

Answer 8

60

Question 9

What is the typical strain of commercial yeast used in winemaking?

Answer 9

Saccaromyces cerevisiae

Question 10

What is the secondary fermentation, initiated by bacteria, called?

Answer 10

Malolactic fermentation

Question 11

What is the buttery-scented chemical created via MLF?

Answer 11

Diacetyl

Question 12

What are expired yeast cells (in a newly fermented wine) called?

Answer 12

Lees

Question 13

What does one call stirring dead yeast cells and other solid matter in a recently-fermented wine?

Answer 13

Bâtonnage

Question 14

What is clarification via gravity called?

Answer 14

Racking

Question 15

What does one call allowing a newly-fermented wine to remain in contact with the expired yeast cells?

Answer 15

Sur lie aging

Question 16

What is clarification via a substance such as gelatin or bentonite called?

Answer 16

Fining

Question 17

What is clarification via straining wine through a barrier called?

Answer 17

Filtration

Question 18

What is clarification via laboratory equipment and accelerated gravity called?

Answer 18

Centrifuge

Question 19

What is clarification to prevent tartrate crystals called?

Answer 19

Cold stabilization

Question 20

What does one call managing the cap via moving juice from the bottom of the tank and spraying it over the top?

Answer 20

Pumping over

Question 21

What does one call managing the cap by physically pushing the cap down into the fermenting juice?

Answer 21

Punching down

Question 22

What is the French term for punching down?

Answer 22

Pigéage

Question 23

What is the French term for rack and return?

Answer 23

Délestage

Question 24

What is the alternative method of red wine production using whole, uncrushed grapes?

Answer 24

Carbonic maceration

Question 25

What is the “bleeding” method used to produce red and rosé wines?

Answer 25

Saignée

Question 26

What is the production method for very pale rosé, such as those made in Provence?

Answer 26

Direct Press