CSW-Module 4 - Chap 5

Question 1

Stainless steel containers used for fermentation and aging are considered —- because the vessel itself does not impact the flavor of the wine.

Answer 1

Inert

Question 2

Clarification via use of an ingredient such as egg whites gelatin or bentonite clay

Answer 2

Fining

Question 3

Type of wine produced using the juice of white grapes that have been allowed some skin contact

Answer 3

Orange wine

Question 4

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

Answer 4

Crushing

Question 5

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

Answer 5

Cold Soak

Question 6

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

Answer 6

Pressing

Question 7

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

Answer 7

Must

Question 8

Considered to be the highest quality juice in the batch

Answer 8

Free Run

Question 9

Italian term for Pomace Brandy

Answer 9

Grappa

Question 10

Adding sugar to the juice/juice mixture before fermentation

Answer 10

Chaptalization

Question 11

Typical strain of yeast used for winemaking

Answer 11

Saccharomyces Cerevisiae

Question 12

Type of fermentation carried out by lactic bacteria

Answer 12

Malolactic fermentation

Question 13

Type of ester created by MLF that smells buttery

Answer 13

Diacetyl

Question 14

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

Answer 14

Lees

Question 15

A type of clarification used to prevent the formation of tartrates

Answer 15

Cold stabilization

Question 16

Alternative method ofred wine fermentation that occurs inside whole uncrushed grapes

Answer 16

Carbonic Maceration

Question 17

Method used to produce very pale rose’ such as those made in Provence

Answer 17

Direct Press