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CMS Certified Knowledge > Fermentation & Still Wine Production > Flashcards

Fermentation & Still Wine Production Flashcards

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1
Q

Put the following stages of white wine production in typical chronological order, starting with harvest and following through the winemaking process. Sorting; Crushing/destemming; Clarification; Barrel aging; Pressing; Bottling; Cold soak; Cap management; Must adjustments; Juice settling; Inoculation; Fermentation; Blending; Extended maceration

A

Harvest; Sorting; Crushing; Pressing (note: crushing and pressing are often done simultaneously in white wine production); Must Adjustments; Juice Setting; Inoculation; Fermentation; Sur Lie Aging; Clarification; Barrel Aging (or aging in other containers); Blending; Cold Stabilization; Bottling

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2
Q

Put the following stages of red wine production in typical chronological order, starting with harvest and following through the winemaking process. Sur lie aging; Sorting; Crushing; Clarification; Cold stabilization; Barrel aging; Pressing; Bottling; Must adjustments; Juice settling; Inoculation; Fermentation; Blending.

A

Harvest; Sorting; Crushing/Destemming; Must Adjustments; Cold Soak; Inoculation; Fermentation; Cap Management (begins 1 - 2 days after fermentation begins, then proceeds simultaneously with fermentation); Extended Maceration; Pressing; Clarification; Barrel Aging (or aging in other containers); Blending; Bottling

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3
Q

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

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 is called?

A

Debourbage

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5
Q

Adding sugar to the must before fermentation begins is called?

A

Chaptalization

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6
Q

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

A

Sur Lie Aging

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7
Q

The stirring up of the dead yeast cells back into the liquid is called?

A

Batonnage

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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 is called?

A

Must

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9
Q

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

A

Diacetyl

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10
Q

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

A

Carbonic Maceration

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11
Q

What is considered to be the highest-quality juice in the batch?

A

Free Run

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12
Q

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

A

Pomace

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13
Q

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

A

Racking

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14
Q

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

A

Fining

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15
Q

The saignee is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

Red and Rose

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16
Q

De-stemming is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

Red, White and Rose

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17
Q

Cap management is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

Red and Rose

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18
Q

Fermentation at 50F (10C) is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

White and Rose

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19
Q

Malolactic fermentation is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

Red and White

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20
Q

Sulfur additions are likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

Red, White and Rose

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21
Q

Barrel aging is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

Red and White

22
Q

Fermentation at 95F (32C) is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

Red

23
Q

Extended maceration is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

Red

24
Q

Must adjustments are likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

Red, White and Rose

25
Q

Direct press is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

Rose

26
Q

Blending is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose

A

Red, White and Rose

27
Q

Sulfur can be added at many points during the winemaking process. TRUE or FALSE

A

True

28
Q

A type of spirit called grappa is often made from the leftovers of wine production. TRUE or FALSE

A

True

29
Q

Chaptalization is used to produce a wine with high levels of residual sugar. TRUE or FALSE

A

False

30
Q

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

A

False

31
Q

Dessert wines are produced in the Sauternes region of France using grapes that have been affected by Botrytis cinereal. TRUE or FALSE

A

True

32
Q

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

A

False

33
Q

Weissherbst is a type of German rose. TRUE or FALSE

A

True

34
Q

A mevushal wine is a kosher wine that is free from limitations on who may handle the wine once it leaves the winery. TRUE or FALSE

A

True

35
Q

The direct press method of rose production is used to create pink wines with a deep rosy hue. TRUE or FALSE

A

False

36
Q

The Riesling grape variety is often used in the production of Eiswein. TRUE or FALSE

A

True

37
Q

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 or FALSE

A

True

38
Q

Malolactic fermentation is used more often on red wines than white wines. TRUE or FALSE

A

True

39
Q

Most of the yeasts used in winemaking are strains of Saccharomyces cerevisiae. TRUE or FALSE

A

True

40
Q

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 in the winemaking process. TRUE or FALSE

A

False

41
Q

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

A

True

42
Q

Which of the following types of wine are most likely to be produced using the process of saignee? a. Orange wines and sweet whit wines; b. Deep red wines and light rose; c. Crisp, dry white wines and very pale rose; d. Blanc de blancs sparkling wines

A

b. Deep red wines and light rose

43
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. Debourbage; b. Chaptalization; c. Batonnage; d. Stabilization

A

a. Debourbage

44
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

45
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

46
Q

Which of the following terms is used for the cake od 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

47
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

48
Q

Which of the following processes uses whole, uncrushed grape clusters? a. Malolactic fermentation; b. Secondary fermentation; c. Carbonic maceration; d. Batonnage

A

c. Carbonic maceration

49
Q

Very pale rose 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

50
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 32F/0C 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

51
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 following terms? a. The cap; b. Delestage; c. Pomace; d. Barrique

A

a. The cap

CMS Certified Knowledge (25 decks)

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