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Gallo Wine > Winemaking > Flashcards

Winemaking Flashcards

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1
Q

How many sulfites are naturally produced in the course of Fermintation

A

10ppm

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2
Q

What are the two principal end products of the fermentation process

A

Ethanol and carbon dioxide

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3
Q

Climate and seasonal weather patterns impact indigenous yeast populations true or false

A

True

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4
Q

Yeasts over winter in the soil true or false

A

True

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5
Q

Winery can build it local used populations by

A

Plowing pomace back into the vinyard after crush

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6
Q

Yeast are composed of 25 to 60% Nitrogenous substances true or false

A

True

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7
Q

What is one of the primary causes of a stuck fermentation

A

A nitrogen deficient must

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8
Q

All sugars are fermentable

A

F

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9
Q

What is the term used to describe a small portion of grapes that is picked in advance of the main harvest and crushed and allowed to begin fermentation

A

Starter culture

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10
Q

Seating the must is often done

A

All the above

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11
Q

There is no such thing as a sterile must true or false

A

True

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12
Q

Which of the following is not an attribute of a cultured yeast fermentation

A

Higher production of SO2

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13
Q

Which is the following is not an attribute of an indigenous yeast fermentation

A

Production of the wind that is clean and varietally true with a few off odors

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14
Q

Which of the following pairings does not represent winemaking country and its preferred method of sugar measurement or method of calculating alcohol production

A

France banyuis

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15
Q

The overwhelming majority of grape pulp juice is clear true or false

A

True

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16
Q

White wine made from black grapes is called

A

Blanc de noir

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17
Q

Which of the following processes releases more astringency and bitterness into the grape juice

A

Crushing

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18
Q

Why is sulfur added to grape must

A

All the above

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19
Q

Skin contact is a winemaking technique reserved for red wine production alone true or false

A

F

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20
Q

What is the purpose of debourbage

A

To initiate fermentation with a clean juice by illuminating gross particulate matter so that the finished why needs less cleanup in the end

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21
Q

To keep barrel fermentation temperature and check in warm climates casks are often placed in cool sellers caves or air-conditioned wineries true or false

A

True

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22
Q

The terms primary fermentation and Malo lactic fermentation refer to the same process true or false

A

F

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23
Q

The process of lees stirring it is called

A

Batonnage

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24
Q

Select the option that correctly lists the following white wine production steps in correct order

A

Crush juice settle ferment rack

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25
Q

Which of the following wine making techniques is not part of the clarification process

A

Chapetilization

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26
Q

Which is not a fining agent

A

Phenyl ethanol

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27
Q

Cold stabilization removes proteins from the wine to avoid the formation of an unsightly white haze true or false

A

F

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28
Q

Maceration is another word for skin contact t or f

A

True

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29
Q

Less sulfur is required for white wine production then for red wine production true or false

A

F

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30
Q

Place the following skin contact techniques and proper order

A

Cold soak maceratio extended maceration

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31
Q

Which of the following is not a cap Management technique

A

Binning

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32
Q

Most red wines undergo malolactic fermentation true or false

A

True

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33
Q

Some red wines heat stabilize themselves true or false

A

True

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34
Q

The vast majority of red wines in today’s market place are consumed less than a year after bottling true or false

A

True

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35
Q

Which of the following pairings does not represent a fermentation and the agent responsible for it

A

Whole berry fermentation bacterai

36
Q

What to harvest parameters are key to a successfuly fermented sparkling wine

A

High acid low sugar

37
Q

Which action is not employed in blank day noir sparkling wine production

A

Cold soak

38
Q

Most champagne and traditional method sparkling wine is a blended product true or false

A

True

39
Q

Which of the following does not name a method for sparkling wine production

A

Carbonic maceration

40
Q

How Many ATMS of pressure are typically found inside a bottle of champagne

A

4.9 - 6.0

41
Q

What is the minimum time spent aging sir lie for nonvintage champagne cuvées

A

12 months

42
Q

Arrange the following terms in order from driest to sweetest

A

Extra brut
Brut
Extra sec
Demi sec

43
Q

How long does the dosage typically Mary with the sparkling wine in the seller before releas

A

3-9 months

44
Q

Which of the following terms is not correctly matched with its French counterpart

A

Juice settling = degorgement

45
Q

Which is the following terms is not correctly matched with its French counterpart

A

Crush=Poignetage

46
Q

Which of the following terms is not correctly matched with its French counterpart

A

Skip

47
Q

Which of the following French terms is not correctly defined

A

The dosage is a wooden shovel used in the champagne for us to cut the pomace

48
Q

The Charmont process of sparkling wine production is also known as the cuvée close method of sparkling wine production true or false

A

T

49
Q

Which of the following lines is fortified after primary fermentation is complete

A

Sherry

50
Q

Which of the following lines is fortified during a primary fermentation

A

Marsala

51
Q

Port Cherie Madeira Marcella are all considered generic wine terms according to the US label law true or false

A

F

52
Q

Which of the following grapes is not used in Sherry production

A

Parellada

53
Q

Which of the following pairings does not match as Sherry grape with its preferred soil type

A

Parellada = Alberiza

54
Q

Which is not considered a key attribute of high-quality Sherry must

A

Pigmented juice

55
Q

All Sherrie is fermented in stainless steel true or false

A

F

56
Q

Which of the following variables is not important to high-quality Sherry production

A

Grapes grown on barro

57
Q

The palest clearest most aromatic and least bitter juice is put into the Fino program true or false

A

T

58
Q

Which of the following sherries was not classified as Fino before aging

A

Raya

59
Q

Which of the following factors will inhibit the growth of the floor or film yeast

A

Residual sugar

60
Q

Wines in the Oloroso program undergo biological aging true or false

A

F

61
Q

What is the floors primary food source

A

Acid

62
Q

In the physiochemical aging process Cherie is in the direct contact with air true or false

A

T

63
Q

Which of the following sherries do not spend all their time in barrel

A

Manzanillas

64
Q

The Solera is a set of casks arranged in tiers representing one type Cherie from many different vintages true or false

A

T

65
Q

And Cherie production at bottling time when is pulled from the youngest year or scale which is in turn replace with an equal portion of wine from an older scale which is in turn replaced with an equal portion of wine from an even older scale and so on true or false

A

F

66
Q

Milk cream brown and Pajarete styled cherries are sweet True or false

A

T

67
Q

What is the name of the zone of production for port wines in Portugal

A

Duoro

68
Q

At what point is port traditionally fortified

A

When 1/3 of its sugar has been converted to alcohol

69
Q

Most Fords are blends of multiple grape varieties vineyard lots in vintages true or false

A

T

70
Q

What is a single quinta port

A

A port made from one Vineyard usually bottled is a vintage port

71
Q

Bottle aged port ages oxidatively

A

F

72
Q

Bottle aged port never sees a barrel

A

F

73
Q

Where have port wine is traditionally been classified matured blended

A

Vila nova de galla

74
Q

Which of the following is not wood aged port

A

Single quinta

75
Q

Which of the following is not a bottle aged port

A

Late bottled vintage port

76
Q

Which of the following is not a grape variety used in the production of Madeira

A

Malvasia

77
Q

Which two types of Madeira are fortified after fermentation is complete

A

Sercial and verdelho

78
Q

Madeira Can be varietally labeled

A

T

79
Q

The sweetest style of Madeira produced is bual

A

F

80
Q

The driest style of Madeira produced is Verdelho

A

F

81
Q

Which none noble grape is responsible for 40% of Madeira is wine production

A

Tinta negra mole

82
Q

Which of the following grape varieties is not used in the production of Marcella

A

Mosto cotto

83
Q

There are three types of Marsala Oro Ambra and esmeralda

A

F

84
Q

Which of the following Marsallas have been aged for one year

A

Marsala fine

85
Q

Marcella may be produced in dry semi dry and sweet versions

A

T

86
Q

Hot fermentations produce wines with high alcohol levels

A

False

Gallo Wine (18 decks)

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