VINIFICATION

Question 1

WHY IS SULFUR (S02) ADDED TO WINE

Answer 1

KILLS UNWANTED YEAST AND BACTERIA

PROTECT WINE FROM OXIDATION

Question 2

NATURAL PROCESS THAT CONVERTS TART MALIC ACID INTO SOFTER CREAMIER LACTIC ACID

Answer 2

MALOLACTIC FERMENTATION

Question 3

WHAT COMPOUND IS RELEASED IN WINE BY BACTERIA DURING MALOLACTIC FERMENTATION

Answer 3

DIACETYL (die ah see tahl)

GIVES WINE BUTTERY/CREAMY FLAVOR

Question 4

WHAT TYPE OF ALCOHOL IS IN WINE

Answer 4

ETHANOL

Question 5

ITALIAN TERM FOR LARGE BARREL

Answer 5

BOTTE

Question 6

WHY IS PH ADDED TO WINE

Answer 6

TO MEASURE THE RIPENESS AGAINST ACIDITY. LOW PH WILL TASTE TART, HIGH PH WINES ARE SUBJECT TO BACTERIA GROWTH

Question 7

WHAT GIVES WINE ITS TART AND SOUR TASTE

Answer 7

ACIDITY

Question 8

WHAT ARE THE THREE PRIMARY ACIDS FOUND IN WINE GRAPES

Answer 8

TARTARIC
MALIC
CITRIC ACIDS

Question 9

FRENCH TERM FOR STIRRING OF THE LEES

Answer 9

BATONNAGE

Question 10

WHY STIR THE LEES

Answer 10

DONE DURING AND AFTER ML TO 1) INTEGRATE YEAST COMPOUNDS TO HELP GET THE CREAMY FLAVOR AND 2) PREVENT FORMATION OF REDUCTIVE COMPOUNDS OR OXIDATION

Question 11

WHAT IS DELESTAGE

Answer 11

A FRENCH TERM FOR RACK-AND-RETURN PROCESS TO DEPORT SEEDS FROM WINE BY DRAINING TANK, REMOVING SEDIMENT AND REFILLING TANK

Question 12

WHAT REGION COMMONLY USES CARBONIC MACERATION TECHNIQUE

Answer 12

BEAUJOLAIS

Question 13

WHAT IS CARBONIC MACERATION

Answer 13

RED GRAPES SEALED IN A VESSEL FILLED WITH CARBON DIOXIDE/NO OXYGEN, BEGAN AN INTERCELLULAR FERMENTATION AND PRODUCE ALCOHOL AND OTHER COMPOUNDS THAT AFFECT FLAVOR.
-GRAPES ARE PRESSED TO RELEASE JUICES THEN GOES THROUGH NORMAL FERMENTATION RESULTING IN PALE COLORED RED WINE WITH LOW TANNIN AND HIGH FRUIT AROMAS.

Question 14

HEADSPACE IN A BOTTLE AND BARREL IS CALLED

Answer 14

ULLAGE

Question 15

FRENCH TERM FOR PERIOD BETWEEN FERMENTATION AND BOTTLING

Answer 15

ELEVAGE

Question 16

FRENCH TERM FOR BLEEDING OR REMOVAL OF SOME JUICE BEFORE FERMENTATION TO PRODUCE ROSE AND TO ALLOW THE REMAINING WINE TO BE RICHER AND MORE CONCENTRATED

Answer 16

SAIGNEE (sewn yay)

Question 17

WHAT PROVIDE COLOR TO WINE

Answer 17

ANTHOCYANIN

Question 18

MOG

Answer 18

“MATERIAL OTHER THAN GRAPES” LIKE LEAVES, STEM, DIRT

Question 19

MEASUREMENT OF CONCENTRATED SUGAR OR DISSOLVED SUCROSE

Answer 19

BRIX

Question 20

RACKING

Answer 20

SEPARATING WINE OFF OF SEDIMENT

Question 21

PRIMARY ALCOHOL IS OXIDIZED TO

Answer 21

ALDEHYDE

Question 22

ADDING CARBONIC GAS BEFORE BOTTLING TO REMOVE OXYGEN OR CO2

Answer 22

SPARGING

Question 23

FRENCH TERM FOR PUMPING OVER

Answer 23

REMONTAGE

Question 24

FRENCH TERM FOR RACK-AND-RETURN

Answer 24

DELESTAGE

Question 25

WHAT TYPE OF VESSELS ARE USED TO AGE WINE

Answer 25

WOOD, STAINLESS STEEL, and CONCRETE

Question 26

WHAT ARE THE MAIN REGIONS THAT PRODUCE SPARKLING WINE

Answer 26

1 FRANCE (Champagne, Crement, Saumur)
2 GERMANY (Sekt)
3 ITALY (Asti, Prosecco)
4 SPAIN (Cava)
5 SOUTH AFRICA 
6 CALIFORNIA 
7 AUSTRALIA 
8 NEW ZEALAND

Question 27

VOURAY: WHAT LEVEL OF DRY/SWEET IS MOELLEUX

Answer 27

MEDIUM SWEET “MELLOW”

Question 28

VOURAY: WHAT LEVEL OF DRY/SWEET IS DOUX

Answer 28

VERY SWEET

Question 29

VOURAY: WHAT LEVEL OF DRY/SWEET IS DEMI-SEC

Answer 29

DRY

Question 30

VOURAY: WHAT LEVEL OF DRY/SWEET IS SEC

Answer 30

VERY DRY

Question 31

FRANCE: WHAT DOES ROUGE ON A LABEL MEAN

Answer 31

SUPER JUICY AND SPICY

Question 32

WHITE WINE IS FERMENTED AT WHAT TEMPERATURE

Answer 32

53.6 - 71.6 F.

12 - 22 C.

Question 33

RED WINE IS FERMENTED AT WHAT TEMPERATURE

Answer 33

68 - 89.6 F.

20 - 32 C.

Question 34

STATE TRADITIONAL TERMS FOR PROTECTED DENOMINATION OF ORIGIN OF FRANCE, ITALY, SPAIN, GERMANY

Answer 34

AOC
DOC and DOCG
DO and DOCa
QUALITATSWEIN and PRADIKTSWEIN