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CSW Test > Chapters 1-3 > Flashcards

Chapters 1-3 Flashcards

1
Q

Which of the following most prevalent type of acid

A

tartaric acid

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2
Q

Phenolic - Bitter taste and drying textural sensation

A

tannins

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3
Q

Type of molecule from joining acid and an alcohol

A

esters

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4
Q

Typical pH range found in table wines

A

2.9 - 3.9

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5
Q

What is a Wine diamond

A

small particle crystallization of tartaric acid

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6
Q

Cold stabilization used for?

A

eliminate wine diamonds

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7
Q

Methyl alcohol

A

secondary alcohol produced via fermentation

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8
Q

In the US, wine with more than 10 ppm of this, requires labeling:

A

sulfites

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9
Q

Which gives Red wines their color / red, blue, purple hues:

A

anthocyanins

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10
Q

Acids created during fermentation, found in vinegar:

A

acetic acid

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11
Q

Slow thick tears caused by

A

residual sugar

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12
Q

Wine odor from prolonged contact with dead yeast cells:

A

leesy

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13
Q

Wine faults come can occur as a result from sulfur compounds:

A

mercaptan

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14
Q

Wine faults from excess of Brett?:

A

sweaty / horsey odor

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15
Q

what is cork taint?

A

2,4,6 trichloroanisole

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16
Q

Too much ethyl acetate

A

nail polish remover

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17
Q

Incomplete Malolactic fermentation can cause

A

Geranium

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18
Q

Two compounds create ascensense:

A

acetic acid and ethyl acetate

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19
Q

Wine fault smells like rotten eggs

A

hydrogen sulfide

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20
Q

Typical taster, recognize sweetness with at least ____ residual sugar

A

1%

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21
Q

Humans are most sensitive to

A

bitterness

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22
Q

Yellow green hues from

A

young white from cool growing region

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23
Q

Ruby orange hues (garnet) more likely be found in:

A

high acid reds

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24
Q

Turbid appearance most likely to be found in what type:

A

unfiltered wine - turbid means cloudy/foggy

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25
Q

Substance to produce up to 3 sensations, heat, sweetness &pungency

A

alcohol

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26
Q

what is most likely to be a Astringent wine

A

young, napa cab

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27
Q

Seyval blanc and baco noir grapes

A

they are hybrids

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28
Q

Vinifera refers to which category

A

grapevine species

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29
Q

Autochthonous variety

A

nebbiolo - only found in piedmont

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30
Q

Grapes aks grauburgunder

A

pinot gris

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31
Q

Known for fruity, mineral and petrol while young, baking spice when mature

A

riesling - key giveaway is petrol

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32
Q

Wines mostly made from cabernet franc

A

chinon

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33
Q

Made from majority of merlot:

A

right bank bordeaux

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34
Q

leading grape in AUS

A

Syrah

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35
Q

Concord grape is member of:

A

vitis lambrusca

36
Q

Hunter valley AUS:

A

best known for semillon

37
Q

Chenin blanc, most widely grown in which country

A

South Africa

38
Q

Grapes native to france but famous ins ARG

A

Malbec

39
Q

Ugni blanc, is also known as

A

Trebbiano

40
Q

Cannonau also known as

A

Grenache

41
Q

Produces wine from malbec

A

Cahors

42
Q

Photosynthesis:

A

Can only occur when the sun is shining

43
Q

In general, how much water do vines need on annual basis:

A

20 to 30 inches

44
Q

Best describes vine process of veraison

A

the grapes begin a sudden acceleration toward maturation and begin to take color

45
Q

Favorite latitudes for grape growing

A

30 to 50 degrees

46
Q

Vineyard diseases with glassy-winger sharpshooter

A

Pierces Disease

47
Q

Correct progression of life cycle of grapevine:

A

bud break, shoot and leaf growth, flowering, berry set, veraison, harvest

48
Q

Vine condition known as noble rot:

A

botrytis

49
Q

Sugar broken down, converted into biological energy

A

Respiration

50
Q

Bud break begins when temps get above

A

50 degrees F

51
Q

Which soil has smallest particle size:

A

Clay

52
Q

Soil best draining?

A

rocks

53
Q

Soil worst draining?

A

Clay

54
Q

Most likely to produce wine by saignee

A

1) deep red wines and 2) light rose

55
Q

Saignee is

A

bleeding the juice off red grapes, but only part of it

56
Q

Newly pressed juice to settle for a day before fermentation:

A

debourbage

57
Q

Chaptalization:

A

adding sugar to the juice to boost alcohol content

58
Q

Side effect of ML create butter aroma:

A

diacetyl

59
Q

Cake of compressed grape skins and seeds after final pressing

A

Pomace

60
Q

Whole uncrushed grape clusters:

A

Carbonic Maceration

61
Q

Very pale rose of provence: made using

A

Direct Press

62
Q

Processed used in Tavel

A

Saignee

63
Q

What is Sur lie aging

A

allowing newly fermented wine to rest on dead yeast cells for a period of time

64
Q

Mass of grapes that rises to the top of tank during red wine fermentation

A

The Cap

65
Q

Highest level of potential residual sugar:

A

Demi-Sec

66
Q

Which of following is the largest:

A

nebuchadnezzar

67
Q

What is added to sparkling after wine is disgorged

A

liqueur d’expedition (the last thing that happens before it goes out on expedition / shipment) - dry wine and maybe sugar

68
Q

Liqueur de tirage

A

yeast / sweet grape juice - added to initiate the second fermentation

69
Q

White wine just white grapes:

A

Blanc de Blanc

70
Q

most consistent / house style champagne?

A

non vintage

71
Q

Second fermentation of a bottle

A

Prise de Mousse

72
Q

Pupitre

A

riddling rack / wooden rack

73
Q

Tete de cuvee

A

top of the line sparkling wine

74
Q

French term for riddling

A

Remuage

75
Q

Steps of traditional method of sparkling wine:

A

first fermentation, blending, bottling, second ferm, riding, disgorging, dosage (blending occurs before 2nd ferm)

76
Q

Fortified wine from italy

A

marsala

77
Q

Sherry is aged and blended in complex process:

A

Solera System

78
Q

Lagares

A

big stones process used in portugal for port

79
Q

Sherry aged in presence of flor year

A

Fino Sherry

80
Q

Vin doux naturel france

A

muscat de beaumes

81
Q

Fortified wines from cyprus

A

commandaria

82
Q

Which is vin de liqueur:

A

pineau des charentes

83
Q

Process of adding alcohol to fermenting wine, while it still has RS, is:

A

mutage (most commonly used for Port)

84
Q

Oloroso sherry:

A

allowed to undergo oxidative aging

85
Q

Dry madeira:

A

sercial (lightest and driest)

86
Q

Airen

A

mostly used for spanish brandy

87
Q

Grape most commonly used in sherry:

A

Palomino

CSW Test (7 decks)

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