Viticulture & Vinification

Question 1

Hens and Chicks

Answer 1

Millerandage

Grape clusters with berries that vary in size and number of seeds. Caused by cold weather at flowering, mineral deficiency, or disease. Results in reduced yields and uneven ripening.

Question 2

taille

Answer 2

Pruning

Question 3

Coulure

Answer 3

uneven set

Question 4

Veraison

Answer 4

mark of ripening in berries

Question 5

Species of grape commonly used for rootstock

Answer 5

vitis berlandieri
vitis riparia
vitis rupestris

Question 6

Species of grapes generally used for winemaking

Answer 6

vitis vinifera

Question 7

Cold soak ?

Answer 7

Red grape must is held at low temperature (close to 0ºC) prior to fermentation, typically for 2 to 10 days. Believed by some to enhance color extraction.

Question 8

egrappage

Answer 8

destemming

Question 9

disgorgement

Answer 9

process to remove yeast

Question 10

collage?

Answer 10

fining

The addition of a fining agent that selectively removes astringency, bitterness, proteins, or reductive aromas from the wine

Question 11

gyropalette

Answer 11

Equipment used for high-speed, automated riddling
504 bottles

Question 12

vin de taille

Answer 12

heavy press wine

Question 13

bâtonnage ?

Answer 13

Lee stirring

This practice may lessen reductive aromas and improve mouthfeel.

Question 14

microbullage ?

Answer 14

micro-oxygénation

Used to add small amounts of oxygen to a wine to accelerate maturation

Question 15

Pomace

Answer 15

Marc/ Gene
skin and seeds after pressing

Question 16

remontage

Answer 16

Pumpover
Cap management process

Question 17

pigéage

Answer 17

punchdown
cap management

Question 18

délestage

Answer 18

rack and reture
cap management: remove all the liquid to a holding tank then returned

Question 19

soutirage

Answer 19

racking

Wine is decanted off of the solids (lees), often using a pump, to clarify the wine naturally

Question 20

remuage

Answer 20

riddling

Process of collecting yeast in the neck of the bottle

Question 21

pupitre

Answer 21

riddling rack

Question 22

prise de mousse

Answer 22

second fermentation

Question 23

débourbage

Answer 23

settling

During élevage, the wine is allowed to clarify naturally,

Question 24

ouillage

Answer 24

topping

filling barrels to replace wine lost through evaporation during barrel aging

Question 25

pied de cuvee

Answer 25

yeast starter

Yeast culture prepared from native yeasts and used for inoculation.

Question 26

Burgundy Barrel size

Answer 26

Pièce
228L

Question 27

Bordeaux Barrel Size

Answer 27

Barrique
225L

Question 28

Mosel Barrel size

Answer 28

Fuder
1000L

Question 29

Rheingau Barrel size

Answer 29

Stuck
1200L

Question 30

Bota Chica ?

Answer 30

shipping butt in sherry
500L

Question 31

Gönc

Answer 31

136L
Tokaji

Question 32

Hogshead

Answer 32

Australia Barrel
300L

Question 33

Pipe

Answer 33

Portugal Barrel
550L aging
534 L shipping

Question 34

1 hectare = ? acres

Answer 34

2.47