170 Matching questions
- What are the 2 main white grapes used in making late harvest sweet wines?
- Besides sulfur what else could postpone fermentation?
- What type of aging adds flavors to the wine?
- How long is fermentation of white wine?
- What is another name for delastage?
- What are the English words for "sur lie aging"
- Which process of cap management uses rotating paddles?
- In the making of white wine, how long is maceration using aromatic grapes?
- Between the new world and old world, which uses natural fermentation more often?
- What is the term for tannin molecules combined together?
- What are 3 main methods for making Rose wines?
- What are the 3 styles of Clarification?
- What is natural fermentation?
- Can grape sorting be partially mechanized?
- When berries gain sugars they usually loose what?
- What are 2 advantages of fermenting at higher temperatures?
- What is the famous wine which uses Carbonic Maceration?
- What is the main organization to certify organic wines in Europe?
- What process is more important for branded wines?
- What is inoculation?
- Which is faster, fermenting for red wines or fermenting for white wines?
- What is unique in the process of Orange wine making?
- Which method of Rose wine making is used for making red and rose wines?
- What is debourbage?
- What is delestage?
- Dry wines are usually about what percent alcohol?
- What is Pomace?
- Between red and white, which is usually fermented at lower temperatures?
- The first stop at the grape reception area in a winery is?
- Besides the juice, what else is left after crushing and destemming?
- Compared to other red wines, is maceration longer or shorter if the wine is meant to be consumed upon release?
- Sulfur is added after fermentation for 2 main reasons?
- Chapitalization and Acidification are part of what process in the wine making?
- Who can handle a Kosher wine after bottling and have the wine remain Kosher?
- How can you stop Malolactic Fermentation?
- What process is after Pre-Fermenation?
- Post Fermentation pressing is needed to?
- In the Saignee method of wine making, which is used for Rose wines, the early juice or late juice?
- Between red, white and rose, which 2 are usually fermented at the same temperatures?
- What happens to the top grapes in Carbonic Maceration?
- What is batonnage?
- What does Blush mean in a Rose wine?
- What is the usual length of time for Cold Stabilization?
- What is the range of temperature for fermenting white wines?
- How must the grapes be handled before bottling for Kosher wines?
- What is macerate?
- What is "sur lie aging"?
- What is the first thing that happens in Carbonic Maceration?
- What is the same effect as waiting until the grapes freezes on the vine?
- What are the 4 types of Cap Management?
- Between new world and old world, which has fewer regulations?
- How can you start Malolactic Fermentation?
- What is the term for winemakers who fly from North America to South America and back each year?
- What is the term for creating tiny bubbles in the alternative process to barrel aging?
- Between making red or white wine, which has pressing before fermentation?
- What other process would be needed to simulate barrel aging when using oak chips?
- What style of wine almost never has malolactic fermentation?
- What 2 white varietal wines benefit from oak aging?
- A 60 gallon barrel is how many liters?
- Beside stopping fermentation what else does adding sulfur do?
- What changes the flavor of wine from green apple to creamy?
- In the making of red wine, how long is maceration?
- Name 8 chemical by-products of fermentation?
- The sweet wines make from freezing in Germany are called?
- Where was the first Orange wines created?
- What percent of grapes must be certified to make organic wine?
- What is the ideal temperature for fermenting Pinot Noir?
- In the making of red wine, what do you need if maceration is before fermentation?
- In most vineyards what is pomace used for?
- What is the risk of adding sweetness to a sweet wine after fermentation has completed?
- What is the ideal temperature for fermenting strong Cabernet Sauvignon?
- What is press juice?
- Between making red or white wine, which has pressing after fermentation?
- What is the term for having the grape skins remaining in contact with the grape juice for weeks?
- What cannot be added to Kosher wines?
- What is the definition of Lees?
- Which method of Rose wine making is most common in Province, France?
- What can be added to the grapes before fermentation to stop any fermentation?
- What are the 2 common methods to stop fermentation after it has started?
- How long are grapes dried in the Dried Grape method for making sweet wines?
- What is removed in wine by using bentonite clay?
- What is the typical acid used in acidification?
- What is the benefit of batonnage?
- How is a cap formed?
- Compared to other red grapes, is maceration for Pinot Noir longer or shorter time?
- What type of wine making has a low impact on the environment but can have sulfur added?
- Would acidification be more likely used in hot years or cool years?
- Which viticulture area of Bordeaux is known for making sweet wines?
- Sweet wines are usually about what percent alcohol?
- In the making of white wine, how long is normal maceration?
- Is there pressure applied to the crushing process?
- What is fortification?
- What is removed at the sorting table?
- What is the purpose of barrel aging?
- What do winemakers do to the grapes en-route to the winery?
- What are the 3 main must adjustments?
- Beside stainless steel tanks, what else can be used for storing grape juice during the fermentation process?
- To make white wine, what is limited as compared to red?
- What 2 main products remove tannins in fining?
- What ester adds a buttery aroma?
- What is the pre-process step used instead of crushing?
- A new barrel is usually less than how many years?
- What is the temperature used for Cold Stabilization?
- What is chapitalization?
- What type of fermentation uses unbroken grapes in the absence of oxygen?
- What 3 things does the breakdown of sugar produce?
- Would chapitalization be more likely used in hot years or cool years?
- What is the German word for Rose?
- What aroma is unique in Beaujolais Noveau?
- What is the difference between crushing and pressing?
- What is the visual difference about an Orange wine?
- What are the 2 main effects of fortification?
- What does the term catalyzed mean?
- What is an alternative to barrel aging that could give similar results?
- What are 2 main differences between American and French oak barrels?
- When was Vin Biologique created?
- Gravity is used for which style of clarification?
- How can you speed up fermentation?
- Between new world and old world, which has few restrictions on must adjustments?
- What are the 4 methods for making sweet wines?
- What is the main benefit of sterile filtering?
- What is the next step after crushing-destemming?
- At what temperature does yeast start to die?
- What is the generic term, if the grape juice destined for fermentation is altered?
- What are the 3 main products that can be used in Fining?
- The Crush begins when?
- Define Mevushal?
- What are the 2 benefits of bladder presses compared to other presses?
- Late harvest sweet wines are best in which climate?
- What is the problem with leaving a cap alone?
- What aromas does Botrytis add to sweet wines made in the Loire Valley?
- What is the Spanish word for Rose?
- What is the chemical formula for Sulfur Dioxide?
- After fermenting, what is cold stabilization used for?
- What process may be needed after Carbonic Maceration?
- Which is more effective in barrel aging, larger or smaller barrels?
- What is phenol is usually lower in Carbonic Maceration compared to normal fermentation?
- What 2 methods can stop fermentation of sweet wines?
- The freezing style of making sweet wines is most common in which 2 countries?
- What are Pips?
- What is considered to be the highest quality of juice?
- What is the Italian word for Rose?
- Compared to other red grapes, is maceration for Syrah and Cabernet Sauvignon grapes more or less time?
- Fermentation involved what type of living biological agent?
- What varietal white wine benefits from Malolactic fermentation?
- What does a crushing-destemming machine do?
- In some unique cases what is pomace used for?
- What style of filtering removes solids?
- What process would be used for not optimally ripened grapes before fermentation?
- Dried Grapes are also used to make a dry, high alcohol wine in what region in Italy?
- Between red and white, which uses less Clarification?
- What is the French word for barrel?
- How does a bladder press work?
- What is free-run juice?
- What organic substance is capable of causing a chemical change?
- What is the scientific name for the yeast used in most wine fermentation processes?
- As long as the leaves are green, what is happening to the berries?
- What could be added to the grape juice which would not change the flavor of the wine, while bringing the wine more into balance?
- Which method of Rose wine making is known for limited contact with skins?
- What are 4 main advantages of stainless steel tanks in fermentation?
- What 2 types of trees are used for most barrels?
- What are the 2 main grapes used for making sweet wines in the Loire Valley?
- What process is unique to Kosher wines?
- What aging process is used after barrel aging?
- Temperature and timing is very important for this style of making sweet wines?
- Why would sulfur be added to grapes before fermentation?
- Pre-fermentation steps are also called?
- Malolactic Fermentation is part of what process in wine making?
- How long ago was Orange wines first created?
- What is the next step, after sorting in the pre-fermentation process especially for red and rose wines?
- a over 5000 years ago
- b drain the bottom of the juice and pump over the cap
- c whole-berry fermentation
- d early juice
- e August 2012
- f Acetobactor grow on the cap
- g republic of Georgia
- h Saignee
- i Diacetyl
- j barrique
- k 1. raise alcohol of wine
2. kill yeast
- l 1. Botrytis
2. Late harvest
3. dried grapes
- m create tiny bubbles for simulating the oxidation effect
- n 1. gelatin
2. egg white
- o new world
- p polymerized tannins
- q gelatin, eggs or any animal based products
- r white grape seeds spend a significant amount of time during maceration from days to weeks.
- s sulfur
- t 1. Punching down
2. Pumping over
- u Malolatic Fermentation
- v on the lees
- w red
- x 1. glycerol
3. higher alcohols
4. acetic acid
5. lactic acid
6 succinic acid
7. ethyl acetate
- y Malolactic Fermentation
- z rack and return
- aa making Marc or Grappa
- ab barrel
- ac Juice settling
- ad 60 to 70 degrees F
- ae days to weeks
- af increase the temperature
- ag honeysuckle and apricot
- ah No
- ai Must Adjustment
- aj acids
- ak leaves, stems, debris, underripe grape bunches, damaged fruit
- al 50 to 60 degrees
- am Red
- an The Crush
- ao removes bacteria that may cause spoilage
- ap slow oxidation and add complexity
- aq handled only male observant Orthodox Jew under supervision of a Rabbi
- ar stirring the lees
- as prevents juice from oxidizing and turning brown
- at CO2 pushes solids to the top
- au enzyme
- av Yes
- aw keep them cool and covered
- ax 7%
- ay 1. Sulfur
- az The first juice from the grape during crushing and before pressing
- ba Tannins
- bb adding sugar before fermentation
- bc the cake of dry compressed seeds and skins after juice is released
- bd Extended Maceration
- be micro-oxygenation
- bf Rose
- bg Mevushal which is flash pasteurization
- bh innoculate with a specific strain of lactic bacteria
- bi to stop fermentation
- bj 1. American is less expensive
2. American add more complexity
- bk white
- bl 1. Semillon
2. Chenin Blanc
- bm 2 to 3 weeks
- bn tropical fruit
- bo rosado
- bp Carbonic Maceration
- bq Vin Gris
- br add Sulfur Dioxide
- bs seeds
- bt blending
- bu risk of restarting fermentation
- bv Weissberbst
- bw wooden barrels
- bx white and rose
- by longer than 24 hours
- bz Freezing or Eiswein
- ca using the indigenous yeast
- cb less time
- cc The bottom grapes break and start to ferment
- cd Bottle Aging
- ce The top grapes are blanketed with CO2 from the fermentation of the bottom grapes. The enzymes will break sugars into alcohol
- cf shorter
- cg 1. gelatin
2. egg white
3. bentonite clay
- ch remove solids
- ci 1. will not crush seeds
2. will not burst skin cells
- cj contact time between skins and juice
- ck slightly sweet rose
- cl bring about
- cm sorting table
- cn 1. Racking
- co Biodynamic wines
- cp adding distilled spirits to a wine
- cq Pre-Fermenation
- cr 1. American Oak
2. French Oak
- cs Fermentation
- ct White
- cu 225 liters
- cv Direct Press method
- cw 1. Germany
- cx New World
- cy hot years
- cz 1. decrease spoilage
2. stop additional fermentation
- da 1. alcohol
2. carbon dioxide
- db Cold Soak
- dc has a coppery or orange hue
- dd 1. Chardonnay
2. Sauvignon Blanc
- de 1. sterile filter
2. add sulfur
- df yeast
- dg free-run juice
- dh fertilizer
- di cool climates
- dj Pressing
- dk centrifuge
- dl Juice from the pressing process and may or may not contain the free-run juice
- dm 100 degrees F
- dn They are gaining sugar
- do racking
- dp 1. Acidification
3. add Tannin
- dq Flying winemakers
- dr Tartaric Acid
- ds Beaujolais Noveau
- dt many months
- du flash pasteurization
- dv skins remain in contact with juice
- dw Old World
- dx minus 4 degrees F
- dy rosato
- dz adding oak chips or planks to tank
- ea smaller barrels
- eb juice having extended time with contact with lees
- ec 85 to 95 degrees F
- ed 100%
- ee Sauternes
- ef 1. faster
2. more phenols from skins
- eg anyone
- eh zero to less than 24 hours
- ei Crushing and destemming
- ej Eiswein
- ek adds yeasty aroma and creamy texture
- el Vin Biologique
- em 1. Chenin Blanc
- en skins and seeds
- eo fermenting for red wines
- ep cool
- eq Chardonnay
- er Post Fermentation
- es 12% to 14%
- et Chapitalization
- eu longer
- ev 4 years
- ew removes the grapes from the stems without crushing
- ex proteins
- ey Cooling or Cold Soak
- ez Saccharomyces cerevisiae
- fa adding a specific yeast strain to start the fermentation
- fb remove tartaric crystals also called white diamonds
- fc 1. Vin Gris
2. Saginee Method
3. Direct Press Method
- fd storing late harvest grapes in a freezer
- fe 2 to 6 weeks
- ff Crushing is first (if at all) and pressing uses pressure
- fg 1. inert
3. easy to clean
4. easy to control temperature
- fh Rotofermentation
- fi soon as harvest
- fj SO2
- fk a balloon is slowly inflated
- fl acid or acidification
- fm Any solid particles at the bottom
- fn Amarone in Italy