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

Fermentation & Still Wine Production Flashcards

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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
Q

T / F

Sulfur can be added at many points during the winemaking process

A

True

• any of several points during the pre-fermentation period

• after fermentation is complete

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26
Q

T / F

A type of spirit called grappa is often made from the leftovers of wine production

A

True

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27
Q

T / F

Chaptalization is used to produce a wine with high levels of residual sugar

A

False

It is when sugar is carefully added to the must to achieve an acceptable alcohol level in the finished wine

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28
Q

T / F

France and Canada are the two primary sources for oak barrels used in American wine production

A

False

France & the United States

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29
Q

T / F

Dessert wines are produced in the Sauternes region of France using grapes that have been affected by Botrytis cinerea.

A

True

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30
Q

T / F

Italy’s famous Amarone wine is made using grapes that have frozen naturally on the vine

A

False

The grapes in Amarone have been raisinated.

31
Q

T / F

Weissherbst is a type of German rosé

A

True

32
Q

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

A

True

33
Q

T / F

The direct press method of rosé production is used to create pink wines with a deep rosy hue

A

False

It produces pink wines that are very pale.

34
Q

T / F

The Riesling grape variety is often used in the production of Eiswein

A

True

35
Q

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

A

True

36
Q

T / F

Malolactic fermentation is used more often on red wines than on white wines

A

True

37
Q

T / F

Most of the yeasts used in winemaking are strains of saccharomyces cerevisiae

A

True

38
Q

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

A

False

The Old World school of thought is being described

39
Q

T / F

Malolactic fermentation is an optional winemaking process that converts malic acid into lactic acid, resulting in an overall softer, smoother wine

A

True

40
Q

Type(s) of wines most likely to be produced using saignée?

A

Deep red wines
light rosé wines

41
Q

Refers to the process of allowing newly-pressed juice to settle for a day or two before fermentation is allowed to begin

A

Débourbage

42
Q

Term for adding sugar to the juice in order to boost alcohol content in the finished wine

A

Chaptalization

43
Q

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

A

Diacetyl

44
Q

Term for the cake of compressed grape skins and seeds that remains behind after the final pressing of the juice

A

Pomace

45
Q

Term for the mixture of juice, skins, and seeds that will be fermented into wine

A

Must

46
Q

What fermentation process uses whole, un crushed grape clusters

A

Carbonic maceration

47
Q

Very pale rosé is often produced in Provence using what method?

A

Direct press

48
Q

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

A

Sur Lie Aging

49
Q

Term for the mass of grape solids and skins that rises to the top of the fermentation tank during red wine fermentation

A

The cap

50
Q

WHITE Wine Timeline
Harvest

A

Sorting

51
Q

WHITE Wine Timeline
Harvest
Sorting

A

Crushing

52
Q

WHITE Wine Timeline
Harvest
Sorting
Crushing

A

Pressing

53
Q

WHITE Wine Timeline
Harvest
Sorting
Crushing
Pressing

A

Must Adjustments

54
Q

WHITE Wine Timeline
Harvest
Sorting
Crushing
Pressing
Must Adjustments

A

Juice Settling

55
Q

WHITE Wine Timeline
Harvest
Sorting
Crushing
Pressing
Must Adjustments
Juice Settling

A

Inoculation

56
Q

WHITE Wine Timeline
Harvest
Sorting
Crushing
Pressing
Must Adjustments
Juice Settling
Inoculation

A

Fermentation

57
Q

WHITE Wine Timeline
Fermentation

A

Sur Lie Aging

58
Q

WHITE Wine Timeline
Fermentation
Sur Lie Aging

A

Clarification

59
Q

WHITE Wine Timeline
Fermentation
Sur Lie Aging
Clarification

A

Barrel Aging

60
Q

WHITE Wine Timeline
Fermentation
Sur Lie Aging
Clarification
Barrel Aging

A

Blending

61
Q

WHITE Wine Timeline
Fermentation
Sur Lie Aging
Clarification
Barrel Aging
Blending

A

Cold Stabilization

62
Q

WHITE Wine Timeline
Fermentation
Sur Lie Aging
Clarification
Barrel Aging
Blending
Cold Stabilization

A

Bottling

63
Q

RED Wine Timeline
Harvest

A

Sorting

64
Q

RED Wine Timeline
Harvest
Sorting

A

Crushing /Destemming

65
Q

RED Wine Timeline
Harvest
Sorting
Crushing/Destemming

A

Must Adjustments

66
Q

RED Wine Timeline
Harvest
Sorting
Crushing/Destemming
Must Adjustments

A

Cold Soak

67
Q

RED Wine Timeline
Harvest
Sorting
Crushing/Destemming
Must Adjustments
Cold Soak

A

Inoculation

68
Q

RED Wine Timeline
Harvest
Sorting
Crushing/Destemming
Must Adjustments
Cold Soak
Inoculation

A

Fermentation

69
Q

RED Wine Timeline
Harvest
Sorting
Crushing/Destemming
Must Adjustments
Cold Soak
Inoculation
Fermentation

A

Cap Management

70
Q

RED Wine Timeline
Fermentation
Cap Management

A

Extended Maceration

71
Q

RED Wine Timeline
Fermentation
Cap Management
Extended Maceration

A

Clarification

72
Q

RED Wine Timeline
Fermentation
Cap Management
Extended Maceration
Clarification

A

Barrel Aging

73
Q

RED Wine Timeline
Fermentation
Cap Management
Extended Maceration
Clarification
Barrel Aging

A

Blending

74
Q

RED Wine Timeline
Fermentation
Cap Management
Extended Maceration
Clarification
Barrel Aging
Blending

A

Bottling

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

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