Terms

Question 1

Mutage

Answer 1

the process of stopping a must from fermenting, sometimes by adding sulfur dioxide but usually by adding alcohol

Question 2

Maceration

Answer 2

The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma

Question 3

Prise de Mousse

Answer 3

secondary fermentation in France

Question 4

Elevage

Answer 4

the series of cellar operations that take place between fermentation and bottling,

Question 5

Pigeage

Answer 5

Punching Down

Question 6

Reumage

Answer 6

French for the riddling process. A person or machine that performs remuage is a remueur.

Question 7

Remontage

Answer 7

Pumping Over

Question 8

Délestage

Answer 8

Racking in French

Question 9

Collage

Answer 9

French for Fining

Question 10

Sur Latte

Answer 10

the storing of bottles stacked on their sides

Question 11

Sur Point

Answer 11

The storing of bottles upside down, on their necks

Question 12

Cold Stabilization

Answer 12

The deliberate chilling of a base wine before bottling, in order to cause tartrate crystals to precipitate so that they don’t form later in the bottle.

Question 13

Mousseux

Answer 13

Sparkling [France]

Question 14

Pétillant

Answer 14

Slightly Sparkling [France]

Question 15

débourbage

Answer 15

After pressing, the juice is allowed to settle

Question 16

vin de cuvée

Answer 16

-First pressing (especially in Champagne) / free run juice

Question 17

vin de taille

Answer 17

• the 2nd pressing/remaining juice

- richer in pigment and tannin

Question 18

rebêche

Answer 18

• third extraction

- is required by law and must comprise 1-10% of the total

Question 19

liqueur de tirage

Answer 19

still wine, yeasts, sugar, and fining agents that will serve to ignite the second fermentation

Question 20

liqueur d’expédition

Answer 20

liquid mixture of sugar syrup and wine

Question 21

Transvasage

Answer 21

Transfer Method