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170 Matching questions

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