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CSW Exam - 2019 > Ch 5- Still Wine Production > Flashcards

Ch 5- Still Wine Production Flashcards

1
Q

What is the order of 14 WHITE wine production steps (including optional processes), starting with harvest and going to bottling.

A
  1. harvest
  2. sorting
  3. crushing
  4. pressing (sometimes simultaneously with crushing)
  5. must adjustments
  6. juice settling
  7. inoculation
  8. fermentation
  9. sur lie aging
  10. clarification
  11. barrel aging
  12. blending
  13. cold stabilization
  14. bottling
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2
Q

What is the order of 14 RED wine production steps (including optional processes), starting with harvest and going to bottling.

A
  1. harvest
  2. sorting
  3. crushing/destemming
  4. must adjustments
  5. cold soak
  6. inoculation
  7. fermentation
  8. cap management
  9. extended maceration
  10. pressing
  11. clarification
  12. barrel aging
  13. blending
  14. bottling
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3
Q

a 60 gallon (225 liter) oak barrel

A

barrique

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4
Q

letting the newly-pressed juice settle for a day or two (before fermentation)

A

Debourbage

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5
Q

adding sugar to the must before fermentation

A

Chaptalization

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6
Q

Allowing wine to rest on dead yeast after fermentation

A

sur lie aging

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7
Q

stirring dead yeast back into the liquid

A

Bâtonnage

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8
Q

Grape juice (mix of juice, seeds, skins that will ferment and become wine)

A

Must

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9
Q

chemical by-product of MLF that imparts buttery aromas

A

diacetyl

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10
Q

enzymatic fermentation in absence of oxygen with whole, unbroken grapes

A

carbonic maceration

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11
Q

highest quality juice

A

free run

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12
Q

cake of compressed skins and seeds after final pressing

A

pomace

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13
Q

use of gravity to remove particles in newly fermented wine

A

racking

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14
Q

clarification technique using inert materials to bind to and attract unwanted particles

A

fining

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15
Q

Where is saignée used?

A

red and rosé wines

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16
Q

where is destemming used?

A

red (optional), white (optional), rosé wines

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17
Q

where is cap management used?

A

red and rosé wines

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18
Q

where is fermentation at 50 degrees used?

A

white and rosé wines

19
Q

where is MLF used?

A

red and white wines

20
Q

where are sulfur additions used?

A

red, white, and rosé wines

21
Q

where is barrel aging used?

A

red and white wines

22
Q

where is fermentation at 95 degrees used?

A

red wines

23
Q

Where is extended maceration used?

A

red wines

24
Q

where are must adjustments used?

A

red, white, and rosé wines

25
Q

where are direct presses used?

A

rosé wines

26
Q

where is blending used?

A

red, white, and rosé wines

27
Q

T/F - sulfur can be added at many places in the winemaking process

A

true

28
Q

what spirit can be made with wine leftovers?

A

grappa

29
Q

T/F - chaptalizing wine leads to higher residual sugar

A

false - that extra sugar gets fermented out

30
Q

What are the primary sources for oak barrels in wine production?

A

French and American oak

31
Q

What French wine from Bordeaux uses wines that have been botrytized?

A

Sauternes

32
Q

What is Weissherbst?

A

a type of German rosé

33
Q

what is mevushal wine?

A

kosher wine that does not have limitations on who can handle it once it leaves the winery

34
Q

how does the direct press method impact rosé wine color?

A

pressing immediately after harvest results in very pale pink juice

35
Q

what is the main grape used in Eiswein production?

A

Riesling

36
Q

How is orange wine made?

A

juice from white grapes spends days to months macerating with the grape skins

37
Q

T/F - MLF is used more often on reds than whites?

A

true

38
Q

What is the #1 yeast strain used in winemaking?

A

Saccharomyces cerevisiae

39
Q

what does MLF do?

A

converts malic acid to lactic acid

40
Q

What types of wine most likely to use saignée process?

A

deep reds and light roses

41
Q

What is the process of allowing newly-pressed juice to settle for a day or two called? (before fermentation)

A

Débourbage

42
Q

What is chaptalization?

A

Adding sugar to the juice in order to boost alcohol content in the finished wine

43
Q

very pale rosé is often produced in Provence using this method?

A

direct press

CSW Exam - 2019 (23 decks)

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