Flipcards - Spelling

Question 1

Médoc appellation beginning with P

Answer 1

Pauillac

Question 2

Veneto region known for Prosecco, beginning with V

Answer 2

Valdobbiadene

Question 3

Aromatic grape often misspelled, beginning with G

Answer 3

Gewürztraminer

Question 4

Key grape of Tuscany, begins with S

Answer 4

Sangiovese

Question 5

Southern Burgundy subregion, known for Chardonnay

Answer 5

Mâconnais

Question 6

Southern Rhône grape, often blended, starting with M

Answer 6

Mourvèdre

Question 7

Famous Rhône appellation with a long name starting with C

Answer 7

Châteauneuf-du-Pape

Question 8

Northern Italy wine, also a town, associated with Nebbiolo

Answer 8

Barbera d’Alba

Question 9

Red Austrian grape, starts with Z

Answer 9

Zweigelt

Question 10

Prestigious Bordeaux appellation on the Right Bank, beginning with S

Answer 10

Saint-Émilion

Question 11

Portuguese grape used in Vinho Verde, starts with A

Answer 11

Alvarinho

Question 12

Greek island grape variety, known for acidity, starts with A

Answer 12

Assyrtiko

Question 13

White Italian grape, often made into dry wines, starts with V

Answer 13

Verdicchio

Question 14

Piedmont grape used in Barolo, begins with N

Answer 14

Nebbiolo

Question 15

Left Bank Bordeaux appellation, known for white wines, starts with P

Answer 15

Pessac-Léognan

Question 16

White Rhône grape, often blended, starts with R

Answer 16

Roussanne

Question 17

Famous Portuguese red grape, key in Port, starts with T

Answer 17

Touriga Nacional

Question 18

Winemaking yeast associated with off-flavors, often shortened to ‘Brett’

Answer 18

Brettanomyces

Question 19

Enzyme causing oxidation, important in winemaking, starts with P

Answer 19

Polyphenol Oxidase

Question 20

Antioxidant compound protecting wine from oxidation

Answer 20

Glutathione

Question 21

Bacteria responsible for buttery flavors in MLF, starts with O

Answer 21

Oenococcus oeni

Question 22

Green bell pepper aroma compound found in Cab family grapes

Answer 22

Methoxypyrazine

Question 23

“Cork taint” compound, abbreviated as TCA

Answer 23

Trichloroanisole

Question 24

Compound similar to TCA, responsible for musty aromas in wine, starting with B

Answer 24

Bromoanisole

Question 25

"Nail polish remover" aroma compound in faults, abbreviated as EA

Answer 25

Ethyl Acetate

Question 26

Sulfur fault compound with a rotten egg smell, abbreviated as H₂S

Answer 26

Hydrogen Sulfide

Question 27

Rotten cabbage aroma compound, abbreviated as DMS

Answer 27

Dimethyl Sulfide

Question 28

Compound contributing to buttery aroma in wines

Answer 28

Diacetyl

Question 29

Another term for thiols, often giving wines sulfurous aromas

Answer 29

Mercaptans

Question 30

Compound associated with banana aroma, found in Beaujolais wines

Answer 30

Isoamyl Acetate

Question 31

Alternative to SO₂ in wine preservation, starts with A

Answer 31

Ascorbic Acid

Question 32

Common nutrient for yeasts, abbreviated as YAN

Answer 32

Yeast Assimilable Nitrogen

Question 33

Enzyme added in winemaking to enhance color extraction from skins, starts with P

Answer 33

Pectolytic Enzyme

Question 34

Type of yeast commonly used in winemaking, beginning with S

Answer 34

Saccharomyces cerevisiae

Question 35

Byproduct of yeast metabolism giving a sulfur smell, abbreviated as H₂S

Answer 35

Hydrogen Sulfide

Question 36

Mousiness-related yeast, associated with wine faults, begins with P

Answer 36

Pediococcus

Question 37

Protein compound that can precipitate in wines, begins with M

Answer 37

Mannoprotein

Question 38

Sulfite compound to control oxidation, abbreviated as SO₂

Answer 38

Sulfur Dioxide

Question 39

Off-aroma of cabbage or cooked vegetables in wine, starts with D

Answer 39

Dimethyl Sulfide

Question 40

Antioxidant compound found naturally in grapes and wine, starts with G

Answer 40

Glutathione

Question 41

Bitter compound sometimes found in grape seeds and skins, starts with T

Answer 41

Tannin

Question 42

Yeast often associated with spoilage and funky aromas, starts with D

Answer 42

Dekkera

Question 43

Process of exposure to oxygen to develop wine flavors, abbreviated as MOX

Answer 43

Micro-Oxygenation

Question 44

Compound associated with volatile acidity in wine, abbreviated as EA

Answer 44

Ethyl Acetate

Question 45

Fermentation nutrient added to boost yeast health, abbreviated as DAP

Answer 45

Diammonium Phosphate

Question 46

Fault in wine associated with rotten egg smell, abbreviation H₂S

Answer 46

Hydrogen Sulfide

Question 47

Flor yeast used in Sherry and Vin Jaune production, starts with S

Answer 47

Saccharomyces cerevisiae

Question 48

Yeast strain that thrives under aerobic conditions in the production of flor wines, starts with S and has a subspecies name

Answer 48

Saccharomyces cerevisiae beticus

Question 49

Flor yeast known for surface film formation, creating nutty and complex flavors, starts with S

Answer 49

Saccharomyces cerevisiae montuliensis

Question 50

Another strain of flor yeast associated with Sherry production, starts with S

Answer 50

Saccharomyces cerevisiae cheresiensis

Question 51

Flor yeast contributing to the development of oxidative flavors under aerobic conditions, starts with S

Answer 51

Saccharomyces cerevisiae rouxii

Question 52

Main yeast involved in Sherry flor that thrives under low-nutrient, high-alcohol conditions

Answer 52

Saccharomyces cerevisiae