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Society of Wine Educators Certified Specialist of Wine > Fermentation & Still Wine Production > Flashcards

Fermentation & Still Wine Production Flashcards

1
Q

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

A

Barrique

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2
Q

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

A

Debourbage

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3
Q

Adding sugar to the must before fermentation begins

A

Chapatalization

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4
Q

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

A

Sur Lie Aging

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5
Q

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

A

Bâtonnage

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6
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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7
Q

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

A

Diacetyl

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8
Q

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

A

Carbonic maceration

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9
Q

Considered to be the highest-quality juice in the batch

A

Free run

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10
Q

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

A

Pomace

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11
Q

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

A

Racking

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12
Q

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

A

Fining

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13
Q

Used in Red, White, or Rosé?
Saignée

A

Red
Rosé

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14
Q

Used in Red, White, or Rosé?
De-Stemming

A

White
Red
Rosé

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15
Q

Used in Red, White, or Rosé?

Cap management

A

Red

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16
Q

Used in Red, White, or Rosé?

Malolactic Fermentation

A

White
Red

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17
Q

Used in Red, White, or Rosé?

Fermentation at 50F

A

White

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18
Q

Used in Red, White, or Rosé?

Sulfur Additions

A

White
Red
Rosé

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19
Q

Used in Red, White, or Rosé?

Barrel Aging

A

White
Red

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20
Q

Used in Red, White, or Rosé?

Fermentation at 95F (32C)

A

Red

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21
Q

Used in Red, White, or Rosé?

Extended Maceration

A

Red

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22
Q

Used in Red, White, or Rosé?

Must Adjustments

A

White
Red
Rosé

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23
Q

Used in Red, White, or Rosé?

Direct Press

A

Rosé

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24
Q

Used in Red, White, or Rosé?

Blending

A

White
Red
Rosé

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25
T / F Sulfur can be added at many points during the winemaking process
True • any of several points during the pre-fermentation period • after fermentation is complete
26
T / F A type of spirit called grappa is often made from the leftovers of wine production
True
27
T / F Chaptalization is used to produce a wine with high levels of residual sugar
False It is when sugar is carefully added to the must to achieve an acceptable alcohol level in the finished wine
28
T / F France and Canada are the two primary sources for oak barrels used in American wine production
False France & the United States
29
T / F Dessert wines are produced in the Sauternes region of France using grapes that have been affected by Botrytis cinerea.
True
30
T / F Italy’s famous Amarone wine is made using grapes that have frozen naturally on the vine
False The grapes in Amarone have been raisinated.
31
T / F Weissherbst is a type of German rosé
True
32
T / F A mevushal wine is a kosher wine that is free from limitations on who may handle the wine once it leaves the winery
True
33
T / F The direct press method of rosé production is used to create pink wines with a deep rosy hue
False It produces pink wines that are very pale.
34
T / F The Riesling grape variety is often used in the production of Eiswein
True
35
T / F 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
36
T / F Malolactic fermentation is used more often on red wines than on white wines
True
37
T / F Most of the yeasts used in winemaking are strains of saccharomyces cerevisiae
True
38
T / F According to the New World school of thought, terroir is considered to be paramount in wine production and winemakers should interfere as little as possible
False The Old World school of thought is being described
39
T / F Malolactic fermentation is an optional winemaking process that converts malic acid into lactic acid, resulting in an overall softer, smoother wine
True
40
Type(s) of wines most likely to be produced using saignée?
Deep red wines light rosé wines
41
Refers to the process of allowing newly-pressed juice to settle for a day or two before fermentation is allowed to begin
Débourbage
42
Term for adding sugar to the juice in order to boost alcohol content in the finished wine
Chaptalization
43
A chemical by-product of malolactic fermentation that often imparts a buttery aroma to wine
Diacetyl
44
Term for the cake of compressed grape skins and seeds that remains behind after the final pressing of the juice
Pomace
45
Term for the mixture of juice, skins, and seeds that will be fermented into wine
Must
46
What fermentation process uses whole, un crushed grape clusters
Carbonic maceration
47
Very pale rosé is often produced in Provence using what method?
Direct press
48
Term for allowing the newly-fermented wine to rest on the dead yeast cells for a period of time
Sur Lie Aging
49
Term for the mass of grape solids and skins that rises to the top of the fermentation tank during red wine fermentation
The cap
50
WHITE Wine Timeline Harvest
Sorting
51
WHITE Wine Timeline Harvest Sorting
Crushing
52
WHITE Wine Timeline Harvest Sorting Crushing
Pressing
53
WHITE Wine Timeline Harvest Sorting Crushing Pressing
Must Adjustments
54
WHITE Wine Timeline Harvest Sorting Crushing Pressing Must Adjustments
Juice Settling
55
WHITE Wine Timeline Harvest Sorting Crushing Pressing Must Adjustments Juice Settling
Inoculation
56
WHITE Wine Timeline Harvest Sorting Crushing Pressing Must Adjustments Juice Settling Inoculation
Fermentation
57
WHITE Wine Timeline Fermentation
Sur Lie Aging
58
WHITE Wine Timeline Fermentation Sur Lie Aging
Clarification
59
WHITE Wine Timeline Fermentation Sur Lie Aging Clarification
Barrel Aging
60
WHITE Wine Timeline Fermentation Sur Lie Aging Clarification Barrel Aging
Blending
61
WHITE Wine Timeline Fermentation Sur Lie Aging Clarification Barrel Aging Blending
Cold Stabilization
62
WHITE Wine Timeline Fermentation Sur Lie Aging Clarification Barrel Aging Blending Cold Stabilization
Bottling
63
RED Wine Timeline Harvest
Sorting
64
RED Wine Timeline Harvest Sorting
Crushing /Destemming
65
RED Wine Timeline Harvest Sorting Crushing/Destemming
Must Adjustments
66
RED Wine Timeline Harvest Sorting Crushing/Destemming Must Adjustments
Cold Soak
67
RED Wine Timeline Harvest Sorting Crushing/Destemming Must Adjustments Cold Soak
Inoculation
68
RED Wine Timeline Harvest Sorting Crushing/Destemming Must Adjustments Cold Soak Inoculation
Fermentation
69
RED Wine Timeline Harvest Sorting Crushing/Destemming Must Adjustments Cold Soak Inoculation Fermentation
Cap Management
70
RED Wine Timeline Fermentation Cap Management
Extended Maceration
71
RED Wine Timeline Fermentation Cap Management Extended Maceration
Clarification
72
RED Wine Timeline Fermentation Cap Management Extended Maceration Clarification
Barrel Aging
73
RED Wine Timeline Fermentation Cap Management Extended Maceration Clarification Barrel Aging
Blending
74
RED Wine Timeline Fermentation Cap Management Extended Maceration Clarification Barrel Aging Blending
Bottling

Society of Wine Educators Certified Specialist of Wine (24 decks)

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