module 4 Still Wine Production

Question 1

The process of allowing contact between grape skins and grape juice before fermentation starts

Answer 1

Cold soak

Question 2

The process of separating the grape juice from the skins and other solids

Answer 2

Pressing

Question 3

Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine

Answer 3

Must

Question 4

Considered to be the highest quality juice in the batch

Answer 4

Free run

Question 5

Italian term for “pomace brandy”

Answer 5

Grappa

Question 6

Adding sugar to the juice\juice mixture before fermentation

Answer 6

Chaptalization

Question 7

French term for “juice settling”

Answer 7

Debourbage

Question 8

Number of liters in a 60 gallon barrel

Answer 8

225

Question 9

Typical strain of yeast used for winemaking

Answer 9

Saccharomyces Cerevisiae

Question 10

Type of fermentation carried out by lactic bacteria

Answer 10

Malolactic fermentation

Question 11

Type of ester created by MLF, that smells “Buttery”

Answer 11

Diacetyl

Question 12

Term used for expired yeast cells and other solid matter in a newly fermented wine

Answer 12

Lees

Question 13

The process of stirring the dead yeast cells and other solid matter into a wine while aging

Answer 13

Batonnage

Question 14

A gentle form of clarification that uses gravity, allowing solids to sink to the bottom of the container

Answer 14

Racking

Question 15

A form of clarification that uses an inert material such as gelatin or bentonite to bind to solid particles

Answer 15

Fining

Question 16

A type of clarification that involves straining the wine through a barrier with small openings.

Answer 16

Filtering

Question 17

A type of clarification that uses a large piece of laboratory equipment in order to accelerate gravity

Answer 17

Centrifuge

Question 18

A type of clarification used to prevent the formation of tartrates

Answer 18

Cold stabilization

Question 19

Term used for the extraction of color, tannin, and flavor components from red wine skins during wine production

Answer 19

Maceration

Question 20

Method of cap management that involves moving juice from the bottom of the tank and spraying it over the top of the cap.

Answer 20

Pumping over

Question 21

The French term for “rack and return”

Answer 21

Delestage

Question 22

The “binding together” of tannin molecules as red wine ages and matures

Answer 22

Polymerization

Question 23

French name for a 225-liter barrel

Answer 23

Barrique

Question 24

Alternative method of red wine fermentation sometimes referred to as “whole berry fermentation “

Answer 24

Carbonic Maceration

Question 25

Method used to produce both hearty reds and rose’ wines by “bleeding” off some of the juice.

Answer 25

Saignee

Question 26

Method used to produce very pale rose’, such as those made in Provence

Answer 26

Direct pass

Question 27

Type of wine made in Germany from frozen grapes

Answer 27

Eiswein

Question 28

Adding distilled spirits to a wine

Answer 28

Fortification

Question 29

Type of fungus present in the grapes used to make Sauternes

Answer 29

Botrytis Cinerea

Question 30

The process of breaking open the grape berries and allowing the juice to flow

Answer 30

Crushing