Review Deck #11: Focus on Wine Production, Composition, and Chemistry

Question 1

Typical strain of commercial yeast used in winemaking

Answer 1

‘Saccaromyces cerevisiae’

Question 2

Molecules that result from the joining of an acid and an alcohol

Answer 2

Esters

Question 3

Number of gallons in a 225-liter barrel

Answer 3

60 (Sixty)

Question 4

Sugar remaining in a wine post-fermentation

Answer 4

Residual sugar

Question 5

French term for juice settling

Answer 5

Débourbage

Question 6

Molecules that result from the joining of an acid and an alcohol

Answer 6

Esters

Question 7

Wine fault that smells of nail polish remover

Answer 7

Ethyl Acetate

Question 8

Bacteria that can turn wine into vinegar

Answer 8

Acetobacter

Question 9

Contact between grape skins and juice prior to the start of fermentation

Answer 9

Cold Soak

Question 10

The first – and the finest – juice from the grapes

Answer 10

Free run

Question 11

Adding sugar prior to fermentation

Answer 11

Chaptalization

Question 12

secondary fermentation, initiated by bacteria

Answer 12

Malolactic fermentation

Question 13

Stirring dead yeast cells and other solid matter in a recently fermented wine

Answer 13

Bâtonnage (Lees stirring)

Question 14

Clarification via a substance such as gelatin or bentonite

Answer 14

Fining

Question 15

Clarification to prevent tartrate crystals

Answer 15

Cold Stabilization

Question 16

French term for ‘punching down’

Answer 16

Pigéage

Question 17

Alternative method of red wine production using whole, uncrushed grapes

Answer 17

Carbonic Maceration

Question 18

“Bleeding” method used to produce red wines and rosé

Answer 18

Saignée

Question 19

Traditional winemaking technique used in Tuscany that “extends” fermentation via the use of overripe or dried grapes

Answer 19

Governo (‘Governo all’uso Toscano’)

Question 20

Dried grape process used in the production of Amarone (and other wines)

Answer 20

Apassimento