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189 Multiple choice questions

  1. contact time between skins and juice
  2. create tiny bubbles for simulating the oxidation effect
  3. 1. Acidification
    2. Chaptalization
    3. add Tannin
  4. Post Fermentation
  5. smaller barrels
  6. 1. Racking
    2. Fining
    3. Filtering
  7. polymerized tannins
  8. August 2012
  9. 1. gelatin
    2. egg white
    3. bentonite clay
  10. 225 liters
  11. has a coppery or orange hue
  12. white grape seeds spend a significant amount of time during maceration from days to weeks.
  13. Juice settling
  14. risk of restarting fermentation
  15. 60 to 70 degrees F
  16. fertilizer
  17. barrel
  18. 2 to 6 weeks
  19. 1. inert
    2. airtight
    3. easy to clean
    4. easy to control temperature
  20. barrique
  21. Pre-Fermenation
  22. yeast
  23. barrel
  24. many months
  25. The bottom grapes break and start to ferment
  26. Juice from the pressing process and may or may not contain the free-run juice
  27. Malolactic Fermentation
  28. add Sulfur Dioxide
  29. No
  30. Old World
  31. 50 to 60 degrees
  32. cool
  33. Freezing or Eiswein
  34. 100 degrees F
  35. Pressing
  36. Rose
  37. barrel
  38. the cake of dry compressed seeds and skins after juice is released
  39. using the indigenous yeast
  40. 12% to 14%
  41. Bottle Aging
  42. early juice
  43. increase the temperature
  44. Chapitalization
  45. new world
  46. honeysuckle and apricot
  47. red
  48. Eiswein
  49. Beaujolais Noveau
  50. adding sugar before fermentation
  51. Mevushal which is flash pasteurization
  52. Carbonic Maceration
  53. removes bacteria that may cause spoilage
  54. 1. Botrytis
    2. Late harvest
    3. dried grapes
    4. freezing
  55. red
  56. Diacetyl
  57. adding oak chips or planks to tank
  58. slow oxidation and add complexity
  59. Fermentation
  60. SO2
  61. anyone
  62. 1. Vin Gris
    2. Saginee Method
    3. Direct Press Method
  63. The top grapes are blanketed with CO2 from the fermentation of the bottom grapes. The enzymes will break sugars into alcohol
  64. Diacetyl
  65. 1. Punching down
    2. Pumping over
    3. Delestage
    4. Rotofermentation
  66. on the lees
  67. soon as harvest
  68. 1. decrease spoilage
    2. stop additional fermentation
  69. 2 to 3 weeks
  70. Rose
  71. acid or acidification
  72. 1. Semillon
    2. Chenin Blanc
  73. shorter
  74. Crushing is first (if at all) and pressing uses pressure
  75. bring about
  76. Chardonnay
  77. acids
  78. Extended Maceration
  79. Malolatic Fermentation
  80. drain the bottom of the juice and pump over the cap
  81. Direct Press method
  82. CO2 pushes solids to the top
  83. cool climates
  84. Biodynamic wines
  85. red
  86. racking
  87. 1. Chardonnay
    2. Sauvignon Blanc
  88. red
  89. Vin Gris
  90. 1. American is less expensive
    2. American add more complexity
  91. less time
  92. 1. glycerol
    2. methanol
    3. higher alcohols
    4. acetic acid
    5. lactic acid
    6 succinic acid
    7. ethyl acetate
    8. acetaldehyde
  93. Rose
  94. Vin Gris
  95. 1. alcohol
    2. carbon dioxide
    3. heat
  96. rosato
  97. racking
  98. Acetobactor grow on the cap
  99. free-run juice
  100. Old World
  101. innoculate with a specific strain of lactic bacteria
  102. New World
  103. Weissberbst
  104. 1. will not crush seeds
    2. will not burst skin cells
  105. remove solids
  106. longer
  107. Tannins
  108. adding distilled spirits to a wine
  109. 1. raise alcohol of wine
    2. kill yeast
  110. gelatin, eggs or any animal based products
  111. flash pasteurization
  112. 1. gelatin
    2. egg white
  113. red
  114. juice having extended time with contact with lees
  115. Flying winemakers
  116. red
  117. centrifuge
  118. sulfur
  119. 7%
  120. zero to less than 24 hours
  121. minus 4 degrees F
  122. seeds
  123. The Crush
  124. white and rose
  125. skins remain in contact with juice
  126. proteins
  127. Yes
  128. Rose
  129. stirring the lees
  130. 1. Chenin Blanc
    2. Riesling
  131. sulfur
  132. rack and return
  133. wooden barrels
  134. enzyme
  135. Direct Press method
  136. Rotofermentation
  137. Cold Soak
  138. removes the grapes from the stems without crushing
  139. a balloon is slowly inflated
  140. leaves, stems, debris, underripe grape bunches, damaged fruit
  141. skins and seeds
  142. longer than 24 hours
  143. remove tartaric crystals also called white diamonds
  144. storing late harvest grapes in a freezer
  145. blending
  146. tropical fruit
  147. White
  148. adds yeasty aroma and creamy texture
  149. Carbonic Maceration
  150. Any solid particles at the bottom
  151. days to weeks
  152. 1. faster
    2. more phenols from skins
  153. over 5000 years ago
  154. Sauternes
  155. Malolactic Fermentation
  156. whole-berry fermentation
  157. Amarone in Italy
  158. Red
  159. 1. American Oak
    2. French Oak
  160. hot years
  161. 85 to 95 degrees F
  162. rosado
  163. 1. Sulfur
    2. refrigeration
  164. Saignee
  165. 1. Germany
    2. Canada
  166. to stop fermentation
  167. Tartaric Acid
  168. Cooling or Cold Soak
  169. 100%
  170. Vin Biologique
  171. republic of Georgia
  172. Crushing and destemming
  173. Must Adjustment
  174. keep them cool and covered
  175. handled only male observant Orthodox Jew under supervision of a Rabbi
  176. making Marc or Grappa
  177. sorting table
  178. fermenting for red wines
  179. Malolactic Fermentation
  180. Saccharomyces cerevisiae
  181. They are gaining sugar
  182. prevents juice from oxidizing and turning brown
  183. 1. sterile filter
    2. add sulfur
  184. 4 years
  185. The first juice from the grape during crushing and before pressing
  186. white
  187. adding a specific yeast strain to start the fermentation
  188. slightly sweet rose
  189. micro-oxygenation