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CJ MW Essay Q > Flipcards - Spelling > Flashcards

Flipcards - Spelling Flashcards

1
Q

Médoc appellation beginning with P

A

Pauillac

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2
Q

Veneto region known for Prosecco, beginning with V

A

Valdobbiadene

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3
Q

Aromatic grape often misspelled, beginning with G

A

Gewürztraminer

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4
Q

Key grape of Tuscany, begins with S

A

Sangiovese

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5
Q

Southern Burgundy subregion, known for Chardonnay

A

Mâconnais

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6
Q

Southern Rhône grape, often blended, starting with M

A

Mourvèdre

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7
Q

Famous Rhône appellation with a long name starting with C

A

Châteauneuf-du-Pape

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8
Q

Northern Italy wine, also a town, associated with Nebbiolo

A

Barbera d’Alba

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9
Q

Red Austrian grape, starts with Z

A

Zweigelt

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10
Q

Prestigious Bordeaux appellation on the Right Bank, beginning with S

A

Saint-Émilion

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11
Q

Portuguese grape used in Vinho Verde, starts with A

A

Alvarinho

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12
Q

Greek island grape variety, known for acidity, starts with A

A

Assyrtiko

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13
Q

White Italian grape, often made into dry wines, starts with V

A

Verdicchio

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14
Q

Piedmont grape used in Barolo, begins with N

A

Nebbiolo

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15
Q

Left Bank Bordeaux appellation, known for white wines, starts with P

A

Pessac-Léognan

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16
Q

White Rhône grape, often blended, starts with R

A

Roussanne

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17
Q

Famous Portuguese red grape, key in Port, starts with T

A

Touriga Nacional

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18
Q

Winemaking yeast associated with off-flavors, often shortened to ‘Brett’

A

Brettanomyces

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19
Q

Enzyme causing oxidation, important in winemaking, starts with P

A

Polyphenol Oxidase

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20
Q

Antioxidant compound protecting wine from oxidation

A

Glutathione

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21
Q

Bacteria responsible for buttery flavors in MLF, starts with O

A

Oenococcus oeni

22
Q

Green bell pepper aroma compound found in Cab family grapes

A

Methoxypyrazine

23
Q

“Cork taint” compound, abbreviated as TCA

A

Trichloroanisole

24
Q

Compound similar to TCA, responsible for musty aromas in wine, starting with B

A

Bromoanisole

25
Q

“Nail polish remover” aroma compound in faults, abbreviated as EA

A

Ethyl Acetate

26
Q

Sulfur fault compound with a rotten egg smell, abbreviated as H₂S

A

Hydrogen Sulfide

27
Q

Rotten cabbage aroma compound, abbreviated as DMS

A

Dimethyl Sulfide

28
Q

Compound contributing to buttery aroma in wines

A

Diacetyl

29
Q

Another term for thiols, often giving wines sulfurous aromas

A

Mercaptans

30
Q

Compound associated with banana aroma, found in Beaujolais wines

A

Isoamyl Acetate

31
Q

Alternative to SO₂ in wine preservation, starts with A

A

Ascorbic Acid

32
Q

Common nutrient for yeasts, abbreviated as YAN

A

Yeast Assimilable Nitrogen

33
Q

Enzyme added in winemaking to enhance color extraction from skins, starts with P

A

Pectolytic Enzyme

34
Q

Type of yeast commonly used in winemaking, beginning with S

A

Saccharomyces cerevisiae

35
Q

Byproduct of yeast metabolism giving a sulfur smell, abbreviated as H₂S

A

Hydrogen Sulfide

36
Q

Mousiness-related yeast, associated with wine faults, begins with P

A

Pediococcus

37
Q

Protein compound that can precipitate in wines, begins with M

A

Mannoprotein

38
Q

Sulfite compound to control oxidation, abbreviated as SO₂

A

Sulfur Dioxide

39
Q

Off-aroma of cabbage or cooked vegetables in wine, starts with D

A

Dimethyl Sulfide

40
Q

Antioxidant compound found naturally in grapes and wine, starts with G

A

Glutathione

41
Q

Bitter compound sometimes found in grape seeds and skins, starts with T

A

Tannin

42
Q

Yeast often associated with spoilage and funky aromas, starts with D

A

Dekkera

43
Q

Process of exposure to oxygen to develop wine flavors, abbreviated as MOX

A

Micro-Oxygenation

44
Q

Compound associated with volatile acidity in wine, abbreviated as EA

A

Ethyl Acetate

45
Q

Fermentation nutrient added to boost yeast health, abbreviated as DAP

A

Diammonium Phosphate

46
Q

Fault in wine associated with rotten egg smell, abbreviation H₂S

A

Hydrogen Sulfide

47
Q

Flor yeast used in Sherry and Vin Jaune production, starts with S

A

Saccharomyces cerevisiae

48
Q

Yeast strain that thrives under aerobic conditions in the production of flor wines, starts with S and has a subspecies name

A

Saccharomyces cerevisiae beticus

49
Q

Flor yeast known for surface film formation, creating nutty and complex flavors, starts with S

A

Saccharomyces cerevisiae montuliensis

50
Q

Another strain of flor yeast associated with Sherry production, starts with S

A

Saccharomyces cerevisiae cheresiensis

51
Q

Flor yeast contributing to the development of oxidative flavors under aerobic conditions, starts with S

A

Saccharomyces cerevisiae rouxii

52
Q

Main yeast involved in Sherry flor that thrives under low-nutrient, high-alcohol conditions

A

Saccharomyces cerevisiae

CJ MW Essay Q (4 decks)

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