Definitions

Question 1

Fermentation Process

Answer 1

Sugar + Yeast= Alcohol + heat

Question 2

AVA

Answer 2

American Viticultural Area- USA system of geographical boundaries

Question 3

Autolysis

Answer 3

Breakdown of yeast cells during lees aging of wines- commonly with Champagne

Question 4

Batonnage

Answer 4

French term for lees stirring

Question 5

Botrytis

Answer 5

Fungal disease that attacks healthy fully ripe grapes

Question 6

Budding

Answer 6

Initial vine growth in early spring

Question 7

Carbonic Maceration

Answer 7

Whole berry fermentation in a sealed container with CO2- produces a wine with bright color, fruit, and low tannin. Commonly done to Gamay.

Question 8

Charmat

Answer 8

Tank method for sparkling wine- Second fermentation takes place in a sealed tank rather than in the bottle. Done to Prosecco and Asti

Question 9

Corked

Answer 9

TCA- tainted cork must smell, wet cardboard

Question 10

Cote d’or

Answer 10

Region in burgundy

Question 11

Coulure

Answer 11

Weather malady where fruit does not develop properly and falls off after flowering

Question 12

Degorgement

Answer 12

Step in traditional method of sparkling where a plug of dead yeast cells is removed from the wine- followed by dosage

Question 13

Dosage

Answer 13

Traditional method sparkling wine production following disgorgement where bottles are topped up with a mix of wine and sugar

Question 14

Fining

Answer 14

Step in winemaking where a material is added into the wine to remove unwanted substances or to clarify/stabilize the wine

Question 15

Grey Rot

Answer 15

When grapes that are not matured start botrytis

Question 16

Gyropallate

Answer 16

spanish machine that riddles wines during traditional method of sparkling wine production

Question 17

Lagares

Answer 17

Troughs in Portugal which grapes are crushed by foot

Question 18

Lees

Answer 18

Sediment that settles to the bottom of a container- dead yeast cells

Question 19

Liqueur de Tirage

Answer 19

Sugar wine and yeast added to sparkling to start second fermentation

Question 20

Liqueur d’expedition

Answer 20

Topping up the bottle of sparkling wine following disgorgement with wine and or a wine and sugar mix

Question 21

Malolactic Fermentation

Answer 21

Where sharp malic acids are converted to soft lactic acids by bacteria

Question 22

Millerandage

Answer 22

Abnormal fruit set in the vine bunch where grapes are a different size and ripeness caused by adverse weather, disease, or nutritional deficiency

Question 23

Must

Answer 23

Unfermented liquid of crushed grapes, pulps, and skins

Question 24

Must weight

Answer 24

Measure of sugar content of grapes and grape juice used to gauge potential alcohol content

Question 25

Oldium

Answer 25

French term for Powdery Mildew

Question 26

Palomino

Answer 26

White grape variety key to production of Sherry

Question 27

Pedro Ximenex

Answer 27

Spanish grape important in Sherry

Question 28

Pierce's Disease

Answer 28

Bacterial vine disease native to USA and spread by a glassy winged sharpshooter. Problem in USA today

Question 29

Pigeage

Answer 29

French term for pushing down and breaking up the cap of a fermenting vat of red wine (punching down)

Question 30

Pupitres

Answer 30

Traditional racks in which remuage for Champagne is conducted

Question 31

Racking

Answer 31

Moving wine off sediment by transferring wine from one vat or barrel to another

Question 32

Remontage

Answer 32

Wines at the bottom of the tank is pumped up and over the floating cap of skins (pumping over)

Question 33

Remuage/Riddling

Answer 33

Traditional Method sparkling wine where production where bottles are rotated and moved to concentrate sediment in the neck prior to disgorgement.

Question 34

Rootstock

Answer 34

The phylloxera resistant part of the vine

Question 35

Saignee

Answer 35

Bleeding off watery juice after brief skin contact to produce rose wines of concentrate must in red wines

Question 36

Schist

Answer 36

Rock high in potassium and magnesium that is considered desirable for fine wine.

Question 37

Scion

Answer 37

Upper part of vine where shoots, leaves flowers and fruits grow

Question 38

Spumante

Answer 38

Italian full sparkling wine

Question 39

Terra Rossa

Answer 39

Red earth- iron rich topsoil over limestone subsoil (common in South Australia Coonawarra for cab sauv)

Question 40

Tirage

Answer 40

Sparkling wine where second fermentation of base wines is added yeast and sugar leads to a sparkling base wine. Also, the length of time wine spends in contact with yeast after second fermentation.

Question 41

Transfer Method

Answer 41

Sparkling wine production in which second fermentation takes place in a the bottle but disgorging aging and clarification take place in a tank

Question 42

Triage

Answer 42

Sorting grapes

Question 43

TCA

Answer 43

Compound arising from chlorine on cork bark or wood that leads to a corked unpleasant smell.

Question 44

Tuffeau

Answer 44

Calcareous well draining rock type common in the Loire Valley

Question 45

Ullage

Answer 45

Air space inside a bottle or barrel

Question 46

Veraison

Answer 46

Period of ripening when grapes change color and increase sugar, decrease acid