Fermentation and still wine production Flashcards
White wine production stages:
- Harvest
- Sorting
- Crushing
- Pressing
- Must Adjustments
- Juice settling
- Inoculation
- Fermentation
- Sur lie aging
- Clarification
- Barrel Aging
- Blending
- Cold Stabilization
- Bottling
Red wine production stages:
- Harvest
- Sorting
- Crushing/Destemming
- Must adjustments
- Cold Soak
- Inoculation
- Fermentation
- Cape management
- Extended Maceration
- Pressing
- Clarification
- Barrel Aging
- Blending
- Bottling
A standard size (60 gallon/225 liter) oak barrel
Barrique
Letting the newly-pressed juice settle for a day or two before fermentation is allowed to begin
Debourage
Adding sugar to the must before fermentation begins
Chaptalization
Allowing the wine to rest on the dead yeast cells after fermentation has completed
Sur lie aging
The stirring up of the dead yeast cells back into the liquid
Batonage
Grape juice, or the mixture of grape juice, seeds, and skins, that will be fermented and transformed into wine
Must
A chemical by-product of malolactic fermentation that imparts a buttery aroma to wine
Diacetyl
An enzymatic fermentation that occurs in the absence of oxygen within whole, unbroken grapes
Carbonic maceration
French term for ‘punching down’
Delestage
The cake of compressed grape skins ad seeds that remains beige after the final pressing of the juice or wine
Pomace
The use of gravity to remove suspended matter in a batch of newly fermented wine
Racking
A clarification technique that uses an inert material to attract and bind unwanted materials
Finining
A French term for ‘rack and return’
Pigeage
The first juice to run out of the press, typically considered to be of the highest quality
Free Run
True or False: Sulfur can be added at many points during the winemaking process.
True
True or False: A type of spirit called grappa is often made from the leftovers of wine
production.
True
True or False: Chaptalization is used to produce a wine with high levels of residual sugar.
False
True or False: France and Canada are the two primary sources for oak barrels used in
American wine production.
False
True or False: Dessert wines are produced in the Sauternes region of France using grapes that
have been affected by Botrytis cinerea.
True
True or False: Italy’s famous Amarone wine is made using grapes that have frozen naturally
on the vine.
False
True or False: Weissherbst is a type of German rosé.
True
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.
True
True or False: The direct press method of rosé production is used to create pink wines with
a deep rosy hue.
False
True or False: The Riesling grape variety is often used in the production of Eiswein.
True
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.
True
True or False: Malolactic fermentation is used more often on red wines than white wines.
True
True or False: Most of the yeasts used in winemaking are strains of Saccharomyces cerevisiae.
True
True or False: Malolactic fermentation is an optional winemaking process that converts lactic
acid into malic acid, resulting in a shaper, more acidic wine.
True
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
B. Deep red wines and light rosé
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. Débourbage
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
C. Adding sugar to the juice in order to boost
alcohol content in the finished wine
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
B. Diacetyl
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
b. Pomace
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
B. Must
Which of the following processes uses whole. uncrushed grape clusters? a. Malolactic fermentation b.Secondary fermentation c. Carbonic maceration d.Bâtonnage
c. Carbonic maceration
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
c. Direct press
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
d. Allowing the newly-fermented wine to rest on
the dead yeast cells for a period of time
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. The cap
