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Certified Specialist of Wine > Fermentation and still wine production > Flashcards

Fermentation and still wine production Flashcards

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1
Q

White wine production stages:

A
  1. Harvest
  2. Sorting
  3. Crushing
  4. Pressing
  5. Must Adjustments
  6. Juice settling
  7. Inoculation
  8. Fermentation
  9. Sur lie aging
  10. Clarification
  11. Barrel Aging
  12. Blending
  13. Cold Stabilization
  14. Bottling
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2
Q

Red wine production stages:

A
  1. Harvest
  2. Sorting
  3. Crushing/Destemming
  4. Must adjustments
  5. Cold Soak
  6. Inoculation
  7. Fermentation
  8. Cape management
  9. Extended Maceration
  10. Pressing
  11. Clarification
  12. Barrel Aging
  13. Blending
  14. Bottling
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3
Q

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

A

Barrique

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4
Q

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

A

Debourage

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5
Q

Adding sugar to the must before fermentation begins

A

Chaptalization

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6
Q

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

A

Sur lie aging

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7
Q

The stirring up of the dead yeast cells back into the liquid

A

Batonage

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8
Q

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

A chemical by-product of malolactic fermentation that imparts a buttery aroma to wine

A

Diacetyl

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10
Q

An enzymatic fermentation that occurs in the absence of oxygen within whole, unbroken grapes

A

Carbonic maceration

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11
Q

French term for ‘punching down’

A

Delestage

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12
Q

The cake of compressed grape skins ad seeds that remains beige after the final pressing of the juice or wine

A

Pomace

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13
Q

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

A

Racking

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14
Q

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

A

Finining

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15
Q

A French term for ‘rack and return’

A

Pigeage

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16
Q

The first juice to run out of the press, typically considered to be of the highest quality

A

Free Run

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17
Q

True or False: Sulfur can be added at many points during the winemaking process.

A

True

18
Q

True or False: A type of spirit called grappa is often made from the leftovers of wine
production.

A

True

19
Q

True or False: Chaptalization is used to produce a wine with high levels of residual sugar.

A

False

20
Q

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

A

False

21
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

22
Q

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

A

False

23
Q

True or False: Weissherbst is a type of German rosé.

A

True

24
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

25
Q

True or False: The direct press method of rosé production is used to create pink wines with
a deep rosy hue.

A

False

26
Q

True or False: The Riesling grape variety is often used in the production of Eiswein.

A

True

27
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

28
Q

True or False: Malolactic fermentation is used more often on red wines than white wines.

A

True

29
Q

True or False: Most of the yeasts used in winemaking are strains of Saccharomyces cerevisiae.

A

True

30
Q

True or False: Malolactic fermentation is an optional winemaking process that converts lactic
acid into malic acid, resulting in a shaper, more acidic wine.

A

True

31
Q

Which of the following types of wine are most
likely to be produced using the process of saignée?
a. Orange wines and sweet white wines
B. Deep red wines and light rosé
C. Crisp, dry white wines and very pale rosé
d. Blanc de blancs sparkling wines

A

B. Deep red wines and light rosé

32
Q

Which of the following terms is used to refer to the
process of allowing newly-pressed juice to settle
for a day or two before fermentation is allowed to
begin?
a. Débourbage
b. Chaptalization
C. Bâtonnage
D. Stabilization

A

a. Débourbage

33
Q

What is chaptalization?
a. Adjusting the juice for acid before fermentation
begins
b. The use of oak chips or wood tannin during
primary fermentation
c. Adding sugar to the juice in order to boost
alcohol content in the finished wine
d. Allowing the grape stems to be crushed into
the juice in order to increase tannin content

A

C. Adding sugar to the juice in order to boost

alcohol content in the finished wine

34
Q

Which of the following is a chemical by-product of
malolactic fermentation that often imparts a buttery
aroma to wine?
A. Succinic acid
B. Diacetyl
C. Aldehyde
d. Hydrogen sulfide

A

B. Diacetyl

35
Q

Which of the following terms is used for the cake
of compressed grape skins and seeds that remains
behind after the final pressing of the juice or wine?
a. Must
b. Pomace
c. Lees
d. Free run

A

b. Pomace

36
Q

Which of the following terms is used for the
mixture of juice, skins, and seeds that will be
fermented into wine?
a. Pomace
b. Must
c. Brett
d. Vin gris

A

B. Must

37
Q 
Which of the following processes uses whole.
uncrushed grape clusters?
a. Malolactic fermentation
b.Secondary fermentation
c. Carbonic maceration
d.Bâtonnage
A

c. Carbonic maceration

38
Q 
Very pale rosé is often produced in Provence using
which of the following methods?
a. Mutage
b. Carbonic maceration
c. Direct press
d. Malolactic fermentation
A

c. Direct press

39
Q

What is sur lie aging?
a. Using an inert material such as gelatin or egg
whites to help clarify the wine
b. Chilling the wine to around 32°F/0°C in order
to prevent the formation of tartrates
C. Using a centrifuge to clarify the wine
d. Allowing the newly-fermented wine to rest on
the dead yeast cells for a period of time

A

d. Allowing the newly-fermented wine to rest on

the dead yeast cells for a period of time

40
Q

The mass of grape solids and skins that rises to
the top of the fermentation tank during red wine
fermentation is known by which of the followng
terms?
a. The cap
b. Délestage
c. Pomace
d. Barrique

A

a. The cap

Certified Specialist of Wine (12 decks)

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