Viti & Viniculture

Question 1

Bâtonnage

Answer 1

lees striring

Question 2

Remontage

Answer 2

pumpover

Question 3

Remuage

Answer 3

riddling

Question 4

Pigéage

Answer 4

punchdown

Question 5

Buttage

Answer 5

earthing up, to protect the grapevines usually in winter

Question 6

Mutage

Answer 6

is a winemaking technique used to produce fortified wines. It involves the addition of a grape spirit or brandy to grape juice or wine during fermentation

Question 7

Passerillage

Answer 7

is a winemaking technique used to produce sweet or dessert wines, particularly in regions with favorable climates for grape drying. This process involves allowing grapes to naturally dehydrate and shrivel on the vine or after harvest, concentrating their sugars and flavors

Question 8

liqueur d’expédition

Answer 8

dosage

Question 9

élevage

Answer 9

aging (in barrel)

Question 10

Barrique (Bordeaux)

Answer 10

225L

Question 11

Tonneau (Bordeaux)

Answer 11

900L

Question 12

Pièce (Burgundy)

Answer 12

228L

Question 13

Barrel (Cognac)

Answer 13

350L

Question 14

Barrel (Champagne)

Answer 14

205L

Question 15

Foudre (Alsace)

Answer 15

variable

Question 16

Fuder (Mosel)

Answer 16

1000L

Question 17

Stück (Rheingau)

Answer 17

1200L

Question 18

Pipe (Douro/Porto)

Answer 18

550-630L (production and aging)
534.24L (shipping)

Question 19

Gönc (Tokaj)

Answer 19

ca. 136L

Question 20

Hogshead (Australia)

Answer 20

300L

Question 21

Puncheon (Australia)

Answer 21

450-500L

Question 22

Sur lie aging

Answer 22

a winemaking technique that involves aging wine in contact with the dead yeast cells and other solids, such as grape skins and pulp, that settle at the bottom of a wine barrel or tank after fermentation.

Question 23

Vin de presse Rebèche

Answer 23

The term “rebêche” is often used to signify that this wine is a secondary or lower-quality product compared to the free-run juice.
obtained from the pressing of the grape marc (pomace) after the initial pressing of the grapes for wine production

Question 24

Vin de Goutte

Answer 24

refer to the first, high-quality juice that flows naturally from the crushed grapes before any pressing takes place

Question 25

Souirage

Answer 25

racking, decanting
the process of transferring wine from one container to another, typically to separate it from sediment that has settled at the bottom of the vessel

Question 26

Cuvaison

Answer 26

refers to the period of time during which the grape juice is left in contact with the grape skins, seeds, and sometimes stems after crushing

Question 27

Triage

Answer 27

Triage is a term used during the grape harvest, and it involves the sorting and selection of grapes

Question 28

Débourbage

Answer 28

is the process of settling grape juice before fermentation

Question 29

Pigeage

Answer 29

punching down the grape cap

Question 30

Which pest is spread be the mealy bug?

Answer 30

Grapevine Leafroll Disease (GLD)

Question 31

Please name the correct technical term for Downy Mildew:

Answer 31

Plasmopara Viticola

Question 32

Please name the correct technical term for Powdery Mildew:

Answer 32

Erysiphe Necator

Question 33

What is maceration pélliculaire?

Answer 33

(Hülsenmaischung) process in white wine making when the skins keep contact with the juice

Question 34

TCA is also known as?

Answer 34

Corked Wine