Unit 2 Flashcards
1
Q
A scientific grouping of plants or animals that are genetically similar and can produce viable offspring via sexual reproduction.
A
Species
2
Q
The name for the category of grapes that result from the sexual reproduction between a vitas vinifera grape and a vitas lambrusca grape.
A
Hybrid
3
Q
Term used for the offspring of sexual reproduction between two vitas vinifera grapes.
A
Cross
4
Q
Term used for a subspecies of vitas vinifera.
A
Variety
5
Q
Term used for indigenous grapes that are the result of natural cross-breeding or natural mutation in a specific area.
A
Autochthonous
6
Q
A term used for grape varieties that have been found to thrive in a wide range of environments.
A
International
7
Q
The term used for an asexually reproduced vine that has modified itself to be slightly different from its parent.
A
Clone
8
Q
A grape variety derived from a vine that has different characteristics from its parents via imperfect reproduction of its cells as it grows.
A
Mutation
9
Q
A type of grape variety that often has a number assigned to it.
A
Clone
10
Q
A grape that is a result of the sexual reproduction of grapes from two different but closely related species.
A
Hybrid
11
Q
Name the white grape variety most closely associated with the wine-producing area:
Argentina
A
Torrontés
12
Q
Name the white grape variety most closely associated with the wine-producing area:
Northern Rhône
A
Viognier
13
Q
Name the white grape variety most closely associated with the wine-producing area:
Hunter Valley
A
Semillon
14
Q
Name the white grape variety most closely associated with the wine-producing area:
Burgundy
A
Chardonnay
15
Q
Name the white grape variety most closely associated with the wine-producing area:
Rutherglen
A
Muscat
16
Q
Name the white grape variety most closely associated with the wine-producing area:
Cognac
A
Ugni Blanc
17
Q
Name the white grape variety most closely associated with the wine-producing area:
Sancerre
A
Sauvignon Blanc
18
Q
Name the white grape variety most closely associated with the wine-producing area:
Eden Valley
A
Riesling
19
Q
Name the white grape variety most closely associated with the wine-producing area:
Northeast Italy, Oregon
A
Pinot Gris
20
Q
Name the white grape variety most closely associated with the wine-producing area:
Vouvray
A
Chenin Blanc
21
Q
Name the white grape variety most closely associated with the wine-producing area:
Spain
A
Albariño
22
Q
Name the white grape variety most closely associated with the wine-producing area:
Hungary
A
Furmint
23
Q
Name the white grape variety most closely associated with the wine-producing area:
Pouilly-Fumé
A
Sauvignon Blanc
24
Q
Name the white grape variety most closely associated with the wine-producing area:
Savennières
A
Chenin Blanc
25
Name the grape variety:
| Italian variety known to have aromas of tar and roses.
Nebbiolo
26
Name the grape variety:
| The main variety in "the black wine of Cahors".
Malbec
27
Name the grape variety:
White grape variety that can be coaxed into a wide variety of styles, including a "California style" that often has aromas of butterscotch, vanilla, and tropical fruit.
Chardonnay
28
Name the grape variety:
| Also known as Pinot Grigio
Pinot Gris
29
Name the grape variety:
| Red grape grown in Burgundy, New Zealand, and Oregon.
Pinot Noir
30
Name the grape variety:
| Italian variety known to have a characteristic sour cherry and orange peel flavor profile.
Sangiovese
31
Name the grape variety:
| The leading red grape of Spain.
Tempranillo
32
Name the grape variety:
| Also known as Ugni Blanc.
Trebbiano Toscano
33
Name the grape variety:
| One of the most aromatic white grape varieties, known for aromas of perfume, flowers, spice, lychee, and rose.
Gewurtztraminer
34
Name the grape variety:
| Red grape variety often used in a blend along with Grenache and Mourvèdre.
Syrah
35
Name the grape variety:
| Widely planted white grape variety known for aromas of musk, honey, apricot, table grapes, and orange blossom.
Muscat
36
Name the grape variety:
| Red grape variety that is native to France, but that achieved renown in Argentina.
Malbec
37
Name the grape variety:
| White grape that often shows gasoline- or petrol-like aromas.
Riesling
38
Name the grape variety:
| Also known as Weissburgunder.
Pinot Blanc
39
Name the grape variety:
| The most widely planted grape in South Africa.
Chenin Blanc
40
Name the 10 growth cycles of the vine in chronological order, starting with winter dormancy.
1) Winter Dormancy
2) Weeping
3) Bud Break
4) Shoot & Leaf Growth
5) Photosynthesis Begins
6) Flowering
7) Berry Set
8) Veraison
9) Physiological Maturity
10) Harvest
41
The process by which materials are moved from one part of the plant to another.
Translocation
42
The process by which sunlight is converted into sugar.
Photosynthesis
43
The process by which water evaporates through openings on the underside of the leaves.
Transpiration
44
The process by which sugar is broken down and converted into biological energy.
Respiration
45
A problem that causes poor fruit set, also known as shatter.
Coulure
46
A soil-based roundworm that has become more prevalent with the increased use of shallow-rooted rootstock.
Nematode
47
A mold that is sometimes beneficial, also known as noble rot.
Botrytis Cinerea
48
A fungal disease also known as powdery mildew.
Oidium
49
A problem with abnormal fruit set that causes grape bunches to have a high proportion of small, seedless berries mixed in with normal, larger berries.
Millerandage
50
A fungal disease also known as downy mildew.
Peronspora
51
A bacterial disease spread by insects such as the glassy-winged sharpshooter.
Pierce's Disease
52
A destructive louse that feeds off the roots of vinifera vines.
Phylloxera
53
What is the difference between climate and weather?
Climate refers to the historical, average weather of a certain place, or what is expected to happen in the long run. Weather is the actual meteorological conditions forecast in the short term, as well as what actually occurs.
54
How much water do grapevines need on an annual basis?
Approximately 20-30 inches / 51-76 cm
55
Explain why soils with low fertility are generally ideal for commercial vineyards.
Less fertile soils encourage the vine to produce less vegetation and fewer grapes, leading to well-ripened grape bunches rich in sugar and phenolics.
56
Put these four soil types in order, from smallest particle size to largest: gravel, silt, clay, and sand.
Clay, silt, sand, gravel
57
Describe the potential climatic differences between a vineyard situated at a high elevation and one situated on a valley floor.
A vineyard at higher elevations will be cooler, windier, and have less fog. The higher altitude vineyard will also have more intense sunlight and larger diurnal temperature swings.
58
Explain the effect that large bodies of water have on the climate of a nearby vineyard.
Water tends to change temperature more slowly than soil, so vineyards situated close to large bodies of water experience less temperature fluctuations. Their diurnal temperature range is less, summers are not as hot, and winters are milder. The humidity can also provide for morning or evening fogs as well as greater cloud cover, rain, and dampness.
59
In general, a lower latitude translates into a warmer climate. (T/F)
True
60
The Oechsle system of measuring grape ripeness is widely used in France. (T/F)
False
61
Photosynthesis slows, but does not stop, at night. (T/F)
False
62
The annual growth cycle of the vine is considered to begin each year with bud break, which starts once temperatures reach 65F (18C) in the spring. (T/F)
False
63
When producing dry table wines, the typical time from bud break to harvest is 140 to 160 days. (T/F)
True
64
Ideally, soil should enable the vine's roots to access water when needed, but also ensure that excess water is drained away. (T/F)
True
65
In the Northern Hemisphere, a vineyard on a slope that faces north gets the most sun. (T/F)
False
66
Regions with a continental climate generally experience hotter summers and colder winters than regions with a Mediterranean climate. (T/F)
True
67
The Guyot system of vine training does not require the use of a trellis or wires. (T/F)
False
68
A mediterranean climate is considered to have too short a growing season in order for grapes to ripen on a regular basis. (T/F)
False
69
In general, sugar as measured by degrees Brix will convert to alcohol by a conversion factor of 55%. (T/F)
True
70
Photosynthesis tends to slow down at temperatures below 50F/10C. (T/F)
True
71
A refractometer is used to measure the amount of rainfall that penetrates the topsoil to a depth of 6 inches (15 centimeters). (T/F)
False
72
In a pergola system, overhead vines are trained up a tall support and allowed to spread out horizontally. (T/F)
True
73
In the US, biodynamic viticulture is regulated by the US Department of Agriculture. (T/F)
False
74
Name the 14 stages of white wine production in order starting with harvest.
1) Harvest
2) Sorting
3) Crushing
4) Pressing
5) Must Adjustments
6) Juice Setting
7) Inoculation
8) Fermentation
9) Sur Lie Aging
10) Clarification
11) Barrel Aging
12) Blending
13) Cold Stabilization
14) Bottling
75
Name the 14 stages of red wine production in order starting with harvest.
1) Harvest
2) Sorting
3) Crushing/Destemming
4) Must Adjustments
5) Cold Soak
6) Inoculation
7) Fermentation
8) Cap Management
9) Extended Maceration
10) Pressing
11) Clarification
12) Barrel Aging
13) Blending
14) Bottling
76
A standard size (60 gallon/225 liter) oak barrel.
Barrique
77
Letting the newly-pressed juice settle for a day or two before fermentation is allowed to begin.
Débourage
78
Adding sugar to the must before fermentation begins.
Chaptalization
79
Allowing the wine to rest on the dead yeast cells after fermentation has completed.
Sur Lie Aging
80
The stirring up of the dead yeast cells back into the liquid.
Bâtonnage
81
Grape juice, or the mixture of grape juice, seeds, and skins, that will be fermented and transformed into wine.
Must
82
A chemical by-product of malolactic fermentation that imparts a buttery aroma to wine.
Diacetyl
83
An enzymatic fermentation that occurs in the absence of oxygen within whole, unbroken grapes.
Carbonic Maceration
84
Considered to be the highest-quality juice in the batch.
Free Run
85
The cake of compressed grape skins and seeds that remains behind after the final pressing of the juice or wine.
Pomace
86
The use of gravity to remove suspended matter in a. batch of newly fermented wine.
Racking
87
A clarification technique that uses an inert material to attract and bind to unwanted materials.
Fining
88
Sulphur can be added at many points during the winemaking process. (T/F)
True
89
A type of spirit called grappa is often made from the leftovers of wine production. (T/F)
True
90
Chaptalization is used to produce a wine with high levels of residual sugar. (T/F)
False
91
France and Canada are the two primary sources for oak barrels used in American wine production. (T/F)
False
92
Dessert wines are produced in the Sauternes region of France using grapes that have been affected by botrytis cinerea. (T/F)
True
93
Italy's famous Amarone wine is made using grapes that have frozen naturally on the vine. (T/F)
False
94
Weissherbst is a type of German Rosé. (T/F)
True
95
A mevushal wine is a kosher wine that is free from limitations on who may handle the wine once it leaves the winery. (T/F)
True
96
The direct press method of rosé production is used to create pink wines with a deep rosy hue. (T/F)
False
97
The Riesling grape variety is often used in the production of Eiswein. (T/F)
True
98
In the production of orange wines, juice from white grapes spend a period of time ranging from several days to several months macerating with the grape skins. (T/F)
True
99
Malolactic fermentation is used more often on red wines than white wines. (T/F)
True
100
Most of the yeasts used in winemaking are strains of saccharomyces cerevisiae. (T/F)
True
101
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. (T/F)
False
102
Malolactic fermentation is an optional winemaking process that converts malic acid into lactic acid, resulting in an overall softer, smoother wine. (T/F)
True
103
Added to the cuvée in order to initiate the second fermentation.
Liqueur de Tirage
104
Turning the bottles and gently shaking them in order to get the dead yeast cells collected near the cap.
Remuage
105
Time spent aging the wine on the yeast lees.
Sur Lie
106
A rack used to hold bottles of wine during the riddling process.
Pupitre
107
The creation of the blended wine that will undergo a second fermentation and be turned into a sparkling wine.
Assemblage
108
The second alcoholic fermentation.
Prise de Mousse
109
The process wherein the yeast cells begin to decompose and release their flavors.
Autolysis
110
An addition added just after disgorging a bottle of sparkling wine; also known as the dosage.
Liqueur d'expédition
111
The process in which the bottle is opened and the yeast extracted.
Dégorgement
112
Another name for the Charmat Method of sparkling wine production.
Cuve Close
113
Name the 7 styles of sparkling wine from driest to sweetest.
```
Brut Nature
Extra Brut
Brut
Extra Dry
Sec
Demi-Sec
Doux
```
114
The term autolysis is used to refer to the decomposition of yeast cells during the process of Sur lie aging. (T/F)
True
115
The traditional Champagne press is a wide, flat basket press, and many of them are still in use today. (T/F)
True
116
The base wine that will be used in the production of Champagne is generally left very sweet. (T/F)
False
117
A blanc de blancs sparkling wine is produced using just red grapes. (T/F)
False
118
Most Cava is technically blanc de noirs. (T/F)
False
119
Moscato d'Asti is produced using the partial fermentation method. (T/F)
True
120
The Ancestral Method of sparkling wine production is sometimes referred to as the Méthode Rurale. (T/F)
True
121
The term "California Champagne" may be used on some California wine labels, but only if approved before March 10, 2012. (T/F)
False
122
Most "house style" sparkling wines are blanc de blancs, extra dry, and produced using the grapes of just one vintage. (T/F)
False
123
The second fermentation of a sparkling wine generally increases the alcohol content by one or two percentage points. (T/F)
True
124
The typical pressure of the dissolved carbon dioxide in a bottle of sparkling wine is about 10 atmospheres of pressure. (T/F)
False
125
IN many bottles of sparkling wine, the cork is held in place by a wire cage known as a muselet. (T/F)
True
126
The tank process of sparkling wine production is used to create a wine that emphasizes youthful, floral, and primary fruit aromas. (T/F)
True
127
The most expensive method of making a sparkling wine is to inject carbon dioxide into a still wine. (T/F)
False
128
Chenin Blanc is often used to create sparkling wines in the Loire Valley.
True
129
Match the fortified wine with the country or region of origin:
Commandaria
Cyprus
130
Match the fortified wine with the country or region of origin:
Marsala
Italy
131
Match the fortified wine with the country or region of origin:
Mavrodaphne of Patras
Greece
132
Match the fortified wine with the country or region of origin:
Banyuls
France
133
Match the fortified wine with the country or region of origin:
Rutherglen Muscat
Australia
134
Match the fortified wine with the country or region of origin:
Muscat de Beaumes-de-Venise
France
135
Match the fortified wine with the country or region of origin:
Port
Portugal
136
Match the fortified wine with the country or region of origin:
Madeira
Portugal
137
Match the fortified wine with the country or region of origin:
Málaga
Spain
138
Match the fortified wine with the country or region of origin:
Setúbal
Portugal
139
Match the fortified wine with the country or region of origin:
Rasteau
france
140
Match the fortified wine with the country or region of origin:
Maury
France
141
What is the term used for the process of fortified wine productions in which alcohol is added to a fermenting wine while it still has a significant amount of sugar in it?
Mutage
142
What grape variety is most widely used in the production of Sherry?
Palomino
143
What two grape varieties are most commonly used in the production of dry styles of Madeira?
Serial and Verdelho
144
What style of Sherry is aged without the presence of flor yeast?
Oloroso
145
What type of aging occurs as result of flor yeast?
Biological Aging
146
What style of Sherry is aged in the presence of flor yeast?
Fino
147
What type of aging occurs when Sherry is allowed direct exposure to air?
Oxidative Aging
148
What is the name of the complex network of barrels that is used to age Sherry?
Solera System
149
What specific term is used for a French wine made by fortifying unfermented grape juice or must?
Mistelle
150
Where is Banyuls produced?
Roussillon
