Viniculture

Question 1

Stainless steel containers used for fermentation and aging are considered ______ because the vessel itself does not impact the flavor of the wine.

Answer 1

Inert

Question 2

Clarification via use of an ingredient such as egg whites, gelatin, or bentonite clay

Answer 2

Fining

Question 3

Type of wine produced using the juice of white grapes that have been allowed some skin contact

Answer 3

Orange wine

Question 4

The process of breaking open the grape berries and allowing the juice to flow

Answer 4

Crushing

Question 5

The process of allowing contact between grape skins and grape juice before fermentation starts

Answer 5

Cold soak

Question 6

The process of separating the grape juice from the skins and other solids

Answer 6

Pressing

Question 7

Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine

Answer 7

Must

Question 8

Considered to be the highest quality juice in the batch

Answer 8

Free run

Question 9

Italian term for “pomace brandy”

Answer 9

Grappa

Question 10

Adding sugar to the juice/juice mixture before fermentation

Answer 10

Chaptalization

Question 11

Typical strain of yeast used for winemaking

Answer 11

Saccharomyces cerevisiae

Question 12

Type of fermentation carried out by lactic bacteria

Answer 12

Malolactic fermentation

Question 13

Type of ester, created by MLF that smells “buttery”

Answer 13

Diacetyl

Question 14

Term used for expired yeast cells and other solid matter in a newly fermented wine

Answer 14

Lees

Question 15

A type of clarification used to prevent the formation of tartrates

Answer 15

Cold stabilization

Question 16

Alternative method of red wine fermentation that occurs inside whole, uncrushed grapes

Answer 16

Carbonic maceration

Question 17

Method used to produce very pale rose’, such as those made in Provence

Answer 17

Direct press

Question 18

The most highly regarded method of sparkling wine production

Answer 18

Methode champenoise (traditional method)

Question 19

French term for riddling rack

Answer 19

Pupitre

Question 20

Another term for prestige sparkling wines, literally translated to “cream of the crop”

Answer 20

Tete de cuvee

Question 21

Sparkling wine made using only white grapes

Answer 21

Blanc de blancs

Question 22

Sparkling wine made using only red grapes

Answer 22

Blanc de noirs

Question 23

French term for “juice settling”

Answer 23

Debourbage

Question 24

Mixture of base wine, sugar, and yeast that is added to induce the second fermentation of a sparkling wine.

Answer 24

Liqueur de tirage

Question 25

Term used for the decomposition of yeast cells during sur lie aging

Answer 25

Autolysis

Question 26

French term for riddling

Answer 26

Remuage

Question 27

Small amount of wine (and sometimes sugar) used to replace the volume lost in the digorging of Champagne

Answer 27

Dosage

Question 28

Alternative name for the “tank method” of sparkling wine production

Answer 28

Charmet Cuve Close

Question 29

Method used to produce Moscato d’Asti

Answer 29

Partial fermentation

Question 30

Process of halting fermentation by adding high-alcohol spirits while the must still has a significant amount of sugar

Answer 30

Mutage

Question 31

Two main styles of sherry

Answer 31

Fino and oloroso

Question 32

Complex series of barrels used for aging Sherry

Answer 32

Solera system

Question 33

Type of aging that occurs in a sherry that is aged with flor yeast

Answer 33

Biological aging

Question 34

Type of aging that occurs in sherry that is aged without the presence of flor yeast

Answer 34

Oxidative aging

Question 35

Lightly fortified sweet wines produced throughout the south of france

Answer 35

Vin doux naturel

Question 36

French term for juice settling

Answer 36

Debourbage

Question 37

Number of gallons in a 225-liter barrel

Answer 37

60

Question 38

Allowing a newly fermented wine to remain in contact with the expired yeast cells

Answer 38

Sur Lie Aging

Question 39

Stirring dead yeast cells and other solid matter in a recently fermented wine

Answer 39

Debourbage

Question 40

Clarification via gravity

Answer 40

Racking

Question 41

Clarification via straining wine through a barrier

Answer 41

Filtration

Question 42

Clarification via laboratory equipment and accelerated gravity

Answer 42

Centrifuge

Question 43

Managing the cap via moving juice from the bottom of the tank and spraying it over the top

Answer 43

Pumping over

Question 44

Managing the cap by physically pushing the cap down into the fermenting juice

Answer 44

Punching down

Question 45

The French term for rack and return

Answer 45

Delestage

Question 46

Alternative method of red wine production using whole, uncrushed grapes

Answer 46

Carbonic Maceration

Question 47

"Bleeding" method used to produce red wines and rose

Answer 47

Saignee

Question 48

French term for the blending stage of sparkling wine production

Answer 48

Assemblage

Question 49

French term for riddling

Answer 49

Remuage

Question 50

Removal of the dead yeast cells in a bottle of Chapagne

Answer 50

Degorgement

Question 51

Sweetness styles of Champagne, in order from driest to sweetest

Answer 51

``` Brut nature Extra brut Brut Extra dry Sec Demi-Sec Doux ```

Question 52

Production method used to produce Italy's sparkling Moscato

Answer 52

Asti Method (partial fermentation)

Question 53

Traditional production method used to produce France's sparkling Limoux

Answer 53

Ancestral Method

Question 54

Rhone Valley sparkling wine produced using the Ancestral Method

Answer 54

Clairette de Die | Methode Dioise Ancestral

Question 55

Halting fermentation via the addition of spirits

Answer 55

Mutage

Question 56

The "layers" in a solera system

Answer 56

Criaderas (nurseries)

Question 57

Type of blending system used a solera

Answer 57

Fractional blending (refers to the fact that the barrels are never completely emptied)

Question 58

Level of alcohol (after fortification) ideal for a wine that will undergo biological aging.

Answer 58

15%-15.5% abv (no higher)

Question 59

Aging of Sherry while NOT in the presence of flor yeast

Answer 59

Oxidative

Question 60

Style of fortified, sweet wine produced in the south of France

Answer 60

Vin doux naturel

Question 61

Country of production: Madeira

Answer 61

Portugal

Question 62

Country of production: Commandria

Answer 62

Cyprus

Question 63

Country of production: Marsala

Answer 63

Italy

Question 64

Region of production: Banyuls

Answer 64

Roussillon

Question 65

French term for wine produced by the fortification of grape must

Answer 65

Mistelle

Question 66

Spanish term for wine produced by the fortification of grape must

Answer 66

Mistela (no fermentation) Vino de licor (small amount of fermentation allowed)

Question 67

Fortified grape must used to sweeten Marsala

Answer 67

Sifone

Question 68

EU term for all fortified wines

Answer 68

Vins de liquors