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Certified Wine Specialist Flashcards > Viniculture > Flashcards

Viniculture Flashcards

1
Q

Stainless steel containers used for fermentation and aging are considered ______ because the vessel itself does not impact the flavor of the wine.

A

Inert

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2
Q

Clarification via use of an ingredient such as egg whites, gelatin, or bentonite clay

A

Fining

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3
Q

Type of wine produced using the juice of white grapes that have been allowed some skin contact

A

Orange wine

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4
Q

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

A

Crushing

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5
Q

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

A

Cold soak

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6
Q

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

A

Pressing

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7
Q

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

A

Must

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8
Q

Considered to be the highest quality juice in the batch

A

Free run

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9
Q

Italian term for “pomace brandy”

A

Grappa

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10
Q

Adding sugar to the juice/juice mixture before fermentation

A

Chaptalization

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11
Q

Typical strain of yeast used for winemaking

A

Saccharomyces cerevisiae

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12
Q

Type of fermentation carried out by lactic bacteria

A

Malolactic fermentation

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13
Q

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

A

Diacetyl

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14
Q

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

A

Lees

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15
Q

A type of clarification used to prevent the formation of tartrates

A

Cold stabilization

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16
Q

Alternative method of red wine fermentation that occurs inside whole, uncrushed grapes

A

Carbonic maceration

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17
Q

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

A

Direct press

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18
Q

The most highly regarded method of sparkling wine production

A

Methode champenoise (traditional method)

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19
Q

French term for riddling rack

A

Pupitre

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20
Q

Another term for prestige sparkling wines, literally translated to “cream of the crop”

A

Tete de cuvee

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21
Q

Sparkling wine made using only white grapes

A

Blanc de blancs

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22
Q

Sparkling wine made using only red grapes

A

Blanc de noirs

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23
Q

French term for “juice settling”

A

Debourbage

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24
Q

Mixture of base wine, sugar, and yeast that is added to induce the second fermentation of a sparkling wine.

A

Liqueur de tirage

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25
Q

Term used for the decomposition of yeast cells during sur lie aging

A

Autolysis

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26
Q

French term for riddling

A

Remuage

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27
Q

Small amount of wine (and sometimes sugar) used to replace the volume lost in the digorging of Champagne

A

Dosage

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28
Q

Alternative name for the “tank method” of sparkling wine production

A

Charmet Cuve Close

29
Q

Method used to produce Moscato d’Asti

A

Partial fermentation

30
Q

Process of halting fermentation by adding high-alcohol spirits while the must still has a significant amount of sugar

31
Q

Two main styles of sherry

A

Fino and oloroso

32
Q

Complex series of barrels used for aging Sherry

A

Solera system

33
Q

Type of aging that occurs in a sherry that is aged with flor yeast

A

Biological aging

34
Q

Type of aging that occurs in sherry that is aged without the presence of flor yeast

A

Oxidative aging

35
Q

Lightly fortified sweet wines produced throughout the south of france

A

Vin doux naturel

36
Q

French term for juice settling

A

Debourbage

37
Q

Number of gallons in a 225-liter barrel

38
Q

Allowing a newly fermented wine to remain in contact with the expired yeast cells

A

Sur Lie Aging

39
Q

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

A

Debourbage

40
Q

Clarification via gravity

41
Q

Clarification via straining wine through a barrier

A

Filtration

42
Q

Clarification via laboratory equipment and accelerated gravity

A

Centrifuge

43
Q

Managing the cap via moving juice from the bottom of the tank and spraying it over the top

A

Pumping over

44
Q

Managing the cap by physically pushing the cap down into the fermenting juice

A

Punching down

45
Q

The French term for rack and return

46
Q

Alternative method of red wine production using whole, uncrushed grapes

A

Carbonic Maceration

47
Q

“Bleeding” method used to produce red wines and rose

48
Q

French term for the blending stage of sparkling wine production

A

Assemblage

49
Q

French term for riddling

50
Q

Removal of the dead yeast cells in a bottle of Chapagne

A

Degorgement

51
Q

Sweetness styles of Champagne, in order from driest to sweetest

A 
Brut nature
Extra brut
Brut
Extra dry
Sec
Demi-Sec
Doux
52
Q

Production method used to produce Italy’s sparkling Moscato

A

Asti Method (partial fermentation)

53
Q

Traditional production method used to produce France’s sparkling Limoux

A

Ancestral Method

54
Q

Rhone Valley sparkling wine produced using the Ancestral Method

A

Clairette de Die

Methode Dioise Ancestral

55
Q

Halting fermentation via the addition of spirits

56
Q

The “layers” in a solera system

A

Criaderas (nurseries)

57
Q

Type of blending system used a solera

A

Fractional blending (refers to the fact that the barrels are never completely emptied)

58
Q

Level of alcohol (after fortification) ideal for a wine that will undergo biological aging.

A

15%-15.5% abv (no higher)

59
Q

Aging of Sherry while NOT in the presence of flor yeast

60
Q

Style of fortified, sweet wine produced in the south of France

A

Vin doux naturel

61
Q

Country of production: Madeira

62
Q

Country of production: Commandria

63
Q

Country of production: Marsala

64
Q

Region of production: Banyuls

A

Roussillon

65
Q

French term for wine produced by the fortification of grape must

66
Q

Spanish term for wine produced by the fortification of grape must

A

Mistela (no fermentation) Vino de licor (small amount of fermentation allowed)

67
Q

Fortified grape must used to sweeten Marsala

68
Q

EU term for all fortified wines

A

Vins de liquors

Certified Wine Specialist Flashcards (53 decks)

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