Fermentation & Still Wine Production Flashcards
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
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
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.
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
A standard size (60 gallon/225 liter) oak barrel is called a
Barrique
Letting the newly-pressed juice settle for a day or two before fermentation is allowed to begin is called?
Debourbage
Adding sugar to the must before fermentation begins is called?
Chaptalization
Allowing the wine to rest on the dead yeast cells after fermentation has completed is called?
Sur Lie Aging
The stirring up of the dead yeast cells back into the liquid is called?
Batonnage
Grape juice, or the mixture of grape juice, seeds, and skins, that will be fermented and transformed into wine is called?
Must
A chemical by-product of malolactic fermentation that imparts a buttery aroma to wine is called?
Diacetyl
An enzymatic fermentation that occurs in the absence of oxygen within whole, unbroken grapes is called?
Carbonic Maceration
What is considered to be the highest-quality juice in the batch?
Free Run
The cake of compressed grape skins and seeds that remains behind after the final pressing of the juice or wine is called?
Pomace
The use of gravity to remove suspended matter in a batch of newly fermented wine is called?
Racking
A clarification technique that uses an inert material to attract and bind to unwanted materials is called?
Fining
The saignee is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
Red and Rose
De-stemming is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
Red, White and Rose
Cap management is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
Red and Rose
Fermentation at 50F (10C) is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
White and Rose
Malolactic fermentation is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
Red and White
Sulfur additions are likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
Red, White and Rose
Barrel aging is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
Red and White
Fermentation at 95F (32C) is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
Red
Extended maceration is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
Red
Must adjustments are likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
Red, White and Rose
Direct press is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
Rose
Blending is likely to be used in the production of which type of wine: a. Red; b. White; or c. Rose
Red, White and Rose
Sulfur can be added at many points during the winemaking process. TRUE or FALSE
True
A type of spirit called grappa is often made from the leftovers of wine production. TRUE or FALSE
True
Chaptalization is used to produce a wine with high levels of residual sugar. TRUE or FALSE
False
France and Canada are the two primary sources for oak barrels used in American wine production. TRUE or FALSE
False
Dessert wines are produced in the Sauternes region of France using grapes that have been affected by Botrytis cinereal. TRUE or FALSE
True
Italy’s famous Amarone wine is made using grapes that have frozen naturally on the vine. TRUE or FALSE
False
Weissherbst is a type of German rose. TRUE or FALSE
True
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
True
The direct press method of rose production is used to create pink wines with a deep rosy hue. TRUE or FALSE
False
The Riesling grape variety is often used in the production of Eiswein. TRUE or FALSE
True
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
True
Malolactic fermentation is used more often on red wines than white wines. TRUE or FALSE
True
Most of the yeasts used in winemaking are strains of Saccharomyces cerevisiae. TRUE or FALSE
True
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
False
Malolactic fermentation is an optional winemaking process that converts malic acid into lactic acid, resulting in an overall softer, smoother wine. TRUE or FALSE
True
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
b. Deep red wines and light rose
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. Debourbage
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 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
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. Batonnage
c. Carbonic maceration
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
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 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
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 following terms? a. The cap; b. Delestage; c. Pomace; d. Barrique
a. The cap
