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CSW Test > Chapters 1-3 > Flashcards

Chapters 1-3 Flashcards

(87 cards)

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1
Q

Which of the following most prevalent type of acid

A

tartaric acid

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2
Q

Phenolic - Bitter taste and drying textural sensation

A

tannins

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3
Q

Type of molecule from joining acid and an alcohol

A

esters

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4
Q

Typical pH range found in table wines

A

2.9 - 3.9

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5
Q

What is a Wine diamond

A

small particle crystallization of tartaric acid

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6
Q

Cold stabilization used for?

A

eliminate wine diamonds

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7
Q

Methyl alcohol

A

secondary alcohol produced via fermentation

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8
Q

In the US, wine with more than 10 ppm of this, requires labeling:

A

sulfites

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9
Q

Which gives Red wines their color / red, blue, purple hues:

A

anthocyanins

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10
Q

Acids created during fermentation, found in vinegar:

A

acetic acid

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11
Q

Slow thick tears caused by

A

residual sugar

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12
Q

Wine odor from prolonged contact with dead yeast cells:

A

leesy

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13
Q

Wine faults come can occur as a result from sulfur compounds:

A

mercaptan

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14
Q

Wine faults from excess of Brett?:

A

sweaty / horsey odor

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15
Q

what is cork taint?

A

2,4,6 trichloroanisole

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16
Q

Too much ethyl acetate

A

nail polish remover

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17
Q

Incomplete Malolactic fermentation can cause

A

Geranium

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18
Q

Two compounds create ascensense:

A

acetic acid and ethyl acetate

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19
Q

Wine fault smells like rotten eggs

A

hydrogen sulfide

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20
Q

Typical taster, recognize sweetness with at least ____ residual sugar

A

1%

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21
Q

Humans are most sensitive to

A

bitterness

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22
Q

Yellow green hues from

A

young white from cool growing region

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23
Q

Ruby orange hues (garnet) more likely be found in:

A

high acid reds

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24
Q

Turbid appearance most likely to be found in what type:

A

unfiltered wine - turbid means cloudy/foggy

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25
Substance to produce up to 3 sensations, heat, sweetness &pungency
alcohol
26
what is most likely to be a Astringent wine
young, napa cab
27
Seyval blanc and baco noir grapes
they are hybrids
28
Vinifera refers to which category
grapevine species
29
Autochthonous variety
nebbiolo - only found in piedmont
30
Grapes aks grauburgunder
pinot gris
31
Known for fruity, mineral and petrol while young, baking spice when mature
riesling - key giveaway is petrol
32
Wines mostly made from cabernet franc
chinon
33
Made from majority of merlot:
right bank bordeaux
34
leading grape in AUS
Syrah
35
Concord grape is member of:
vitis lambrusca
36
Hunter valley AUS:
best known for semillon
37
Chenin blanc, most widely grown in which country
South Africa
38
Grapes native to france but famous ins ARG
Malbec
39
Ugni blanc, is also known as
Trebbiano
40
Cannonau also known as
Grenache
41
Produces wine from malbec
Cahors
42
Photosynthesis:
Can only occur when the sun is shining
43
In general, how much water do vines need on annual basis:
20 to 30 inches
44
Best describes vine process of veraison
the grapes begin a sudden acceleration toward maturation and begin to take color
45
Favorite latitudes for grape growing
30 to 50 degrees
46
Vineyard diseases with glassy-winger sharpshooter
Pierces Disease
47
Correct progression of life cycle of grapevine:
bud break, shoot and leaf growth, flowering, berry set, veraison, harvest
48
Vine condition known as noble rot:
botrytis
49
Sugar broken down, converted into biological energy
Respiration
50
Bud break begins when temps get above
50 degrees F
51
Which soil has smallest particle size:
Clay
52
Soil best draining?
rocks
53
Soil worst draining?
Clay
54
Most likely to produce wine by saignee
1) deep red wines and 2) light rose
55
Saignee is
bleeding the juice off red grapes, but only part of it
56
Newly pressed juice to settle for a day before fermentation:
debourbage
57
Chaptalization:
adding sugar to the juice to boost alcohol content
58
Side effect of ML create butter aroma:
diacetyl
59
Cake of compressed grape skins and seeds after final pressing
Pomace
60
Whole uncrushed grape clusters:
Carbonic Maceration
61
Very pale rose of provence: made using
Direct Press
62
Processed used in Tavel
Saignee
63
What is Sur lie aging
allowing newly fermented wine to rest on dead yeast cells for a period of time
64
Mass of grapes that rises to the top of tank during red wine fermentation
The Cap
65
Highest level of potential residual sugar:
Demi-Sec
66
Which of following is the largest:
nebuchadnezzar
67
What is added to sparkling after wine is disgorged
liqueur d’expedition (the last thing that happens before it goes out on expedition / shipment) - dry wine and maybe sugar
68
Liqueur de tirage
yeast / sweet grape juice - added to initiate the second fermentation
69
White wine just white grapes:
Blanc de Blanc
70
most consistent / house style champagne?
non vintage
71
Second fermentation of a bottle
Prise de Mousse
72
Pupitre
riddling rack / wooden rack
73
Tete de cuvee
top of the line sparkling wine
74
French term for riddling
Remuage
75
Steps of traditional method of sparkling wine:
first fermentation, blending, bottling, second ferm, riding, disgorging, dosage (blending occurs before 2nd ferm)
76
Fortified wine from italy
marsala
77
Sherry is aged and blended in complex process:
Solera System
78
Lagares
big stones process used in portugal for port
79
Sherry aged in presence of flor year
Fino Sherry
80
Vin doux naturel france
muscat de beaumes
81
Fortified wines from cyprus
commandaria
82
Which is vin de liqueur:
pineau des charentes
83
Process of adding alcohol to fermenting wine, while it still has RS, is:
mutage (most commonly used for Port)
84
Oloroso sherry:
allowed to undergo oxidative aging
85
Dry madeira:
sercial (lightest and driest)
86
Airen
mostly used for spanish brandy
87
Grape most commonly used in sherry:
Palomino

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