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Gallo Wine > Winemaking > Flashcards

Winemaking Flashcards

(86 cards)

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1
Q

How many sulfites are naturally produced in the course of Fermintation

A

10ppm

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2
Q

What are the two principal end products of the fermentation process

A

Ethanol and carbon dioxide

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3
Q

Climate and seasonal weather patterns impact indigenous yeast populations true or false

A

True

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4
Q

Yeasts over winter in the soil true or false

A

True

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5
Q

Winery can build it local used populations by

A

Plowing pomace back into the vinyard after crush

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6
Q

Yeast are composed of 25 to 60% Nitrogenous substances true or false

A

True

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7
Q

What is one of the primary causes of a stuck fermentation

A

A nitrogen deficient must

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8
Q

All sugars are fermentable

A

F

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9
Q

What is the term used to describe a small portion of grapes that is picked in advance of the main harvest and crushed and allowed to begin fermentation

A

Starter culture

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10
Q

Seating the must is often done

A

All the above

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11
Q

There is no such thing as a sterile must true or false

A

True

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12
Q

Which of the following is not an attribute of a cultured yeast fermentation

A

Higher production of SO2

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13
Q

Which is the following is not an attribute of an indigenous yeast fermentation

A

Production of the wind that is clean and varietally true with a few off odors

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14
Q

Which of the following pairings does not represent winemaking country and its preferred method of sugar measurement or method of calculating alcohol production

A

France banyuis

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15
Q

The overwhelming majority of grape pulp juice is clear true or false

A

True

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16
Q

White wine made from black grapes is called

A

Blanc de noir

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17
Q

Which of the following processes releases more astringency and bitterness into the grape juice

A

Crushing

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18
Q

Why is sulfur added to grape must

A

All the above

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19
Q

Skin contact is a winemaking technique reserved for red wine production alone true or false

A

F

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20
Q

What is the purpose of debourbage

A

To initiate fermentation with a clean juice by illuminating gross particulate matter so that the finished why needs less cleanup in the end

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21
Q

To keep barrel fermentation temperature and check in warm climates casks are often placed in cool sellers caves or air-conditioned wineries true or false

A

True

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22
Q

The terms primary fermentation and Malo lactic fermentation refer to the same process true or false

A

F

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23
Q

The process of lees stirring it is called

A

Batonnage

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24
Q

Select the option that correctly lists the following white wine production steps in correct order

A

Crush juice settle ferment rack

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25
Which of the following wine making techniques is not part of the clarification process
Chapetilization
26
Which is not a fining agent
Phenyl ethanol
27
Cold stabilization removes proteins from the wine to avoid the formation of an unsightly white haze true or false
F
28
Maceration is another word for skin contact t or f
True
29
Less sulfur is required for white wine production then for red wine production true or false
F
30
Place the following skin contact techniques and proper order
Cold soak maceratio extended maceration
31
Which of the following is not a cap Management technique
Binning
32
Most red wines undergo malolactic fermentation true or false
True
33
Some red wines heat stabilize themselves true or false
True
34
The vast majority of red wines in today's market place are consumed less than a year after bottling true or false
True
35
Which of the following pairings does not represent a fermentation and the agent responsible for it
Whole berry fermentation bacterai
36
What to harvest parameters are key to a successfuly fermented sparkling wine
High acid low sugar
37
Which action is not employed in blank day noir sparkling wine production
Cold soak
38
Most champagne and traditional method sparkling wine is a blended product true or false
True
39
Which of the following does not name a method for sparkling wine production
Carbonic maceration
40
How Many ATMS of pressure are typically found inside a bottle of champagne
4.9 - 6.0
41
What is the minimum time spent aging sir lie for nonvintage champagne cuvées
12 months
42
Arrange the following terms in order from driest to sweetest
Extra brut Brut Extra sec Demi sec
43
How long does the dosage typically Mary with the sparkling wine in the seller before releas
3-9 months
44
Which of the following terms is not correctly matched with its French counterpart
Juice settling = degorgement
45
Which is the following terms is not correctly matched with its French counterpart
Crush=Poignetage
46
Which of the following terms is not correctly matched with its French counterpart
Skip
47
Which of the following French terms is not correctly defined
The dosage is a wooden shovel used in the champagne for us to cut the pomace
48
The Charmont process of sparkling wine production is also known as the cuvée close method of sparkling wine production true or false
T
49
Which of the following lines is fortified after primary fermentation is complete
Sherry
50
Which of the following lines is fortified during a primary fermentation
Marsala
51
Port Cherie Madeira Marcella are all considered generic wine terms according to the US label law true or false
F
52
Which of the following grapes is not used in Sherry production
Parellada
53
Which of the following pairings does not match as Sherry grape with its preferred soil type
Parellada = Alberiza
54
Which is not considered a key attribute of high-quality Sherry must
Pigmented juice
55
All Sherrie is fermented in stainless steel true or false
F
56
Which of the following variables is not important to high-quality Sherry production
Grapes grown on barro
57
The palest clearest most aromatic and least bitter juice is put into the Fino program true or false
T
58
Which of the following sherries was not classified as Fino before aging
Raya
59
Which of the following factors will inhibit the growth of the floor or film yeast
Residual sugar
60
Wines in the Oloroso program undergo biological aging true or false
F
61
What is the floors primary food source
Acid
62
In the physiochemical aging process Cherie is in the direct contact with air true or false
T
63
Which of the following sherries do not spend all their time in barrel
Manzanillas
64
The Solera is a set of casks arranged in tiers representing one type Cherie from many different vintages true or false
T
65
And Cherie production at bottling time when is pulled from the youngest year or scale which is in turn replace with an equal portion of wine from an older scale which is in turn replaced with an equal portion of wine from an even older scale and so on true or false
F
66
Milk cream brown and Pajarete styled cherries are sweet True or false
T
67
What is the name of the zone of production for port wines in Portugal
Duoro
68
At what point is port traditionally fortified
When 1/3 of its sugar has been converted to alcohol
69
Most Fords are blends of multiple grape varieties vineyard lots in vintages true or false
T
70
What is a single quinta port
A port made from one Vineyard usually bottled is a vintage port
71
Bottle aged port ages oxidatively
F
72
Bottle aged port never sees a barrel
F
73
Where have port wine is traditionally been classified matured blended
Vila nova de galla
74
Which of the following is not wood aged port
Single quinta
75
Which of the following is not a bottle aged port
Late bottled vintage port
76
Which of the following is not a grape variety used in the production of Madeira
Malvasia
77
Which two types of Madeira are fortified after fermentation is complete
Sercial and verdelho
78
Madeira Can be varietally labeled
T
79
The sweetest style of Madeira produced is bual
F
80
The driest style of Madeira produced is Verdelho
F
81
Which none noble grape is responsible for 40% of Madeira is wine production
Tinta negra mole
82
Which of the following grape varieties is not used in the production of Marcella
Mosto cotto
83
There are three types of Marsala Oro Ambra and esmeralda
F
84
Which of the following Marsallas have been aged for one year
Marsala fine
85
Marcella may be produced in dry semi dry and sweet versions
T
86
Hot fermentations produce wines with high alcohol levels
False

Gallo Wine (18 decks)

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