Winemaking

Question 1

A standard size 225 liter barrel

Answer 1

Barrique

Question 2

Letting the newly-pressed juice settle for a day or two before fermentation is allowed to begin

Answer 2

Debourbage

Question 3

Allowing the wine to rest on the dead yeast cells after fermentation has completed

Answer 3

Sur lie

Question 4

The stirring up of dead yeast cells back into the liquid

Answer 4

Battonage

Question 5

An enzymatic fermentation that occurs in the absence of oxygen within whole unbroken grapes

Answer 5

Malo-lactic fermentation (MLF)

Question 6

A chemical-byproduct that provides a buttery aroma to a wine

Answer 6

Diacetyl

Question 7

Temperature range for fermentation

Answer 7

(55 postpones or delays) -60 to 95 degrees activates

Question 8

The slow infusion of oxygen that seeps into the wine to help tannin molecules combine with each other

Answer 8

Polymerization

Question 9

Juice settling in Sparkling wine production

Answer 9

Debourbage

Question 10

Disgorging

Answer 10

Disgorgement

Question 11

Riddling rack

Answer 11

Pupitre

Question 12

Riddling of the bottles in traditional method

Answer 12

Remuage

Question 13

Seizing the foam, or the secondary fermentation

Answer 13

Prise de mousse

Question 14

The material added to initiate secondary fermentation

Answer 14

Liqueur de Tirage

Question 15

Typical pressure in atmospheres in fully-sparkling wines

Answer 15

5-6 atmospheres (or 75-90 pounds per square inch)

Question 16

Other names for Tank Method

Answer 16

Charmat, Cuve Close, Bulk method

Question 17

187ml bottle

Answer 17

Split

Question 18

375ml bottle

Answer 18

Half

Question 19

750ml bottle

Answer 19

Standard

Question 20

1500ml bottle

Answer 20

Magnum (2x750ml)

Question 21

3000ml bottle

Answer 21

Jerobaum (4x750ml)

Question 22

4500ml bottle

Answer 22

Rehobaum (6x750ml) *discontinued in 1989

Question 23

6000ml bottle

Answer 23

Methuselah (8x750ml)

Question 24

9000ml bottle

Answer 24

Salmanazar (12x750ml)

Question 25

12000ml bottle

Answer 25

Balthazar (16x750ml)

Question 26

15000ml bottle

Answer 26

Nebuchadnezzar (20x750ml)

Question 27

Addition of alcohol to the wine before or while it is still fermenting and still has a significant amount of sugar in it.

Answer 27

Mutage

Question 28

Types of fortified sequence in wines

Answer 28

Before/during fermentation (sweet) and after fermentation (dry).

Question 29

What does flor feed on in a solera to produce a dry Sherry?

Answer 29

Survives in the presence of oxygen, feeding on sugars, glycerol, acetic acid. The result by-product of acetaldehyde is produced in this phase.

Question 30

Fino or Manzanilla is fortified to what level of ABV?

Answer 30

15%-15.5% but not higher. 16% doesn’t allow flor development.

Question 31

What is the minimum amount of time a wine can be aged under flor?

Answer 31

Two years

Question 32

Define “running of the scales” in Sherry

Answer 32

The removal of no more than 1/3 of a wine from the various criaderas into each successive criadera. The process allows for the final solera to be refilled at bottling. New wine is added at the highest criadera, based on the house style (ie number of vintage criaderas used for their wines). This is also referred to as “fractional blending”

Question 33

Pineau de Charentes and Floc de Gasgogne are considered what type of fortified wine?

Answer 33

Mistelle

Question 34

Term for fortification during fermentation of a wine where sugars are still remaining in the must

Answer 34

Mutage

Question 35

What two grape varieties are used for the dry wines of Madeira

Answer 35

Sercial and Verdelho

Question 36

What year was the European Union founded?

Answer 36

1993

Question 37

What date allowed for pre-existing designations of origin (ie AOC, DOCG) as long as they were registered by the EU

Answer 37

December 31, 2011

Question 38

What year was the beginning of the Phyloxerra crisis in Europe

Answer 38

1860