Wine Education and Certification Programs An Educational Resource Published by the Society of Wine Educators CERTIFIED ANSWER KEY To Accompany the SPECIALIST 2015 CSW Study Guide OF WINE Work Book www.societyofwineeducators.org 202.408.8777 © 2015 The Society of Wine Educators All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. This publication is intended to provide accurate information about the subject matter covered; however, facts and figures regarding numbers of appellations, relative rankings of countries, and wine laws are all liable to change over time. Please contact the Society of Wine Educators if you have any questions or comments about the contents of this guide. Printed in the United States of America CERTIFIED SPECIALIST OF WINE ANSWER KEY SOCIETY OF WINE EDUCATORS • CERTIFIED SPECIALIST OF WINE WINE COMPOSITION AND CHEMISTRY CHAPTER ONE CHAPTER 1: WINE COMPOSITION AND CHEMISTRY Exercise 1 (Chapter 1): Wine Components: Matching Exercise 4 (Chapter 1): Phenolic Compounds and 1. Tartaric Acid Other Components: True or False 2. Water 1. False 3. Legs 2. True 2 4. Citric Acid 3. True CHAPTER ONE 5. Ethyl Alcohol 4. True 6. Glycerol 5. False 7. Malic Acid 6. True 8. Lactic Acid 7. True 9. Succinic Acid 8. False 10. Acetic Acid 9. False WINE COMPOSITION AND CHEMISTRY 10. True Exercise 2 (Chapter 1): Wine Components: 11. False Fill in the Blank/Short Answer 12. False 1. Tartaric Acid, Malic Acid, and Citric Acid 2. Citric Acid Chapter 1 Checkpoint Quiz 3. Tartaric Acid 1. C 4. Malolactic Fermentation 2. B 5. TA (Total Acidity) 3. D 6. The combined chemical strength of all acids present. 4. C 7. 2.9 (considering the normal range of wine 5. A pH ranges from 2.9 – 3.9) 6. C 8. 3.9 (considering the normal range of wine 7. B pH ranges from 2.9 – 3.9) 8. A 9. Glucose and Fructose 9. D 10. Dry 10. C Exercise 3 (Chapter 1): Phenolic Compounds and Other Components: Matching 1. Flavonols 2. Vanillin 3. Resveratrol 4. Ethyl Acetate 5. Acetaldehyde 6. Anthocyanins 7. Tannins 8. Esters 9. Sediment 10. Sulfur 11. Aldehydes 12. Carbon Dioxide WINE FAULTS CHAPTER TWO CHAPTER 2: WINE FAULTS Exercise 1 (Chapter 2): Wine Faults: Matching Chapter 2 Checkpoint Quiz 1. Bacteria 1. B 2. Yeast 2. D 3. Oxidation 3. A 4. Sulfur Compounds 4. B 3 5. Mold 5. D CHAPTER TWO 6. Bacteria 6. C 7. Bacteria 7. A 8. Oxidation 8. B 9. Yeast 10. Bacteria WINE FAULTS Exercise 2 (Chapter 2): Wine Faults and Off-Odors: Fill in the Blank/Short Answer 1. 2,4,6 Trichloroanisole (TCA) 2. Musty, moldy, or dank basement 3. Butyric Acid 4. Geranium 5. Maderized 6. Ascensence 7. Sweaty, horsy, Band-Aid, or medicinal 8. Mercaptan (Ethyl Mercaptan) 9. Nail polish remover 10. Sulfur dioxide (SO2) 11. Hydrogen Sulfide (H2S) 12. Vinegar GRAPE VARIETIES CHAPTER THREE CHAPTER 3: GRAPE VARIETIES Exercise 1 (Chapter 3): Grapevine Species and 12. True Varieties: Matching 13. False 1. Seyval Blanc 14. True 2. Cabernet Sauvignon 15. True 3. Species 4 4. Hybrid Exercise 4 (Chapter 3): Grape Varieties: CHAPTER THREE 5. Cross Fill in the Blank/Short Answer 6. Variety 1. Nebbiolo 7. Autochthonous 2. Malbec 8. International 3. Chardonnay 9. Clone 4. Pinot Gris 10. Mutation 5. Pinot Noir 11. Clone 6. Sangiovese GRAPE VARIETIES 12. Hybrid 7. Tempranillo 8. Trebbiano Exercise 2 (Chapter 3): White Grape Varieties: Matching 9. Gewurztraminer 1. Torrontés 10. Syrah 2. Viognier 11. Muscat 3. Semillon 12. Malbec 4. Chardonnay 13. Riesling 5. Muscat 14. Pinot Blanc 6. Trebbiano 15. Chenin Blanc 7. Sauvignon Blanc 8. Riesling Chapter 3 Checkpoint Quiz 9. Pinot Gris 1. C 10. Chenin Blanc 2. A 11. Albariño 3. D 12. Furmint 4. B 13. Sauvignon Blanc 5. D 14. Chenin Blanc 6. C 7. A Exercise 3 (Chapter 3): Red Grape Varieties: 8. C True or False 9. B 1. False 10. A 2. True 11. D 3. False 12. B 4. True 13. C 5. True 14. D 6. True 15. A 7. False 8. True 9. False 10. True 11. False VITICULTURE CHAPTER FOUR CHAPTER 4: VITICULTURE Exercise 1 (Chapter 4): Growth Cycle of the 6. Water tends to change temperature more slowly than Vine: Timeline soil, so vineyards situated close to large bodies of water 1. Winter Dormancy experience less temperature fluctuations. Their diurnal 2. Bud Break temperature range is less, summers are not as hot, and 3. Shoot & Leaf Growth winters are milder. The humidity can also provide for 5 4. Photosynthesis Begins morning or evening fogs as well as greater cloud cover, CHAPTER FOUR 5. Flowering rain, and dampness. 6. Berry Set 7. Veraison Exercise 5 (Chapter 4): Viticulture: True or False 8. Physiological Maturity 1. True 9. Harvest 2. False 3. False VITICULTURE Exercise 2 (Chapter 4): The Vine’s Metabolic Processes: 4. False Fill in the Blank/Short Answer 5. True 1. Translocation 6. True 2. Photosynthesis 7. False 3. Transpiration 8. True 4. Respiration 9. False 10. False Exercise 3 (Chapter 4): Vine Pests, Problems, and 11. True Diseases: Matching 12. True 1. Coulure 13. False 2. Phylloxera 14. True 3. Botrytis Cinerea 15. False 4. Oidium 5. Millerandage Chapter 4 Checkpoint Quiz 6. Peronospora 1. D 7. Pierce’s Disease 2. C 3. B Exercise 4 (Chapter 4): Terroir: 4. D Short Answer/Fill in the Blank 5. C 1. Climate refers to the historical, average weather of a 6. A certain place, or what is expected to happen in the long 7. C run. Weather is the actual meteorological conditions 8. A forecast in the short term, as well as what actually 9. B occurs. 10. B 2. Approximately 20-30 inches/51-76 cm. 3. Less fertile soils encourage the vine to produce less vegetation and fewer grapes, leading to well-ripened grape bunches rich in sugar and phenolics. 4. Clay (smallest), Silt, Sand, Rocks (largest). 5. A vineyard at higher elevations will be cooler, windier, and have less fog. The higher altitude vineyard will also have more intense sunlight and higher diurnal temperature swings. 9 FERMENTATION AND STILL WINE PRODUCTION CHAPTER FIVE CHAPTER 5: FERMENTATION AND STILL WINE PRODUCTION Exercise 1 (Chapter 5): Fermentation and Exercise 3 (Chapter 5): Fermentation and Still Wine Production: Timeline Still Wine Production: Matching 1. Harvest 1. Barrique 2. Sorting 2. Débourbage 6 3. Crushing 3. Chaptalization CHAPTER FIVE 4. Pressing (note: crushing and pressing is often 4. Sur Lie Aging done simultaneously in white wine production) 5. Bâtonnage 5. Must Adjustments 6. Must 6. Juice Setting 7. Diacetyl 7. Inoculation 8. Carbonic Maceration 8. Fermentation 9. Free Run AND STILL WINE PRODUCTION FERMENTATION 9. Sur Lie Aging 10. Pomace 10. Clarification 11. Racking 11. Barrel Aging (or aging in other containers) 12. Fining 12. Blending 13. Cold Stabilization 14. Bottling Exercise 2 (Chapter 5): Fermentation and Still Wine Production: Matching 1. Harvest 2. Sorting 3. Crushing/Destemming 4. Must Adjustments 5. Cold Soak 6. Inoculation 7. Fermentation 8. Cap Management (begins 1 – 2 days after fermentation begins, then proceeds simultaneously with fermentation) 9. Extended Maceration 10. Pressing 11. Clarification 12. Barrel Aging (or aging in other containers) 13. Blending 14. Bottling Exercise 4 (Chapter 5): Red, White or Rosé: Comparison Process Red? White? Rosé? 1. Saignée X X 2. De-stemming X X 3. Cap Management X X 4. Fermentation at 50°F (10°C) X X 5. Malolactic Fermentation X X 6. Sulfur Additions X X X 7. Barrel Aging X X 8. Fermentation at 95°F (32°C) X 9. Extended Maceration X 10. Must Adjustments X X X 11. Vin Gris X 7 12. Blending X X X CHAPTER FIVE Exercise 5 (Chapter 5): Special Wine Making Practices: Chapter 5 Checkpoint Quiz True or False 1. B 1. True 2. A 2. True 3. C AND STILL WINE PRODUCTION FERMENTATION 3. False 4. B 4. False 5. B 5. True 6. B 6. False 7. C 7. True 8. C 8. True 9. D 9. False 10. A 10. True 11. True 12. True 13. True 14. False 15. True SPARKLING WINE PRODUCTION CHAPTER SIX CHAPTER 6: SPARKLING WINE PRODUCTION Exercise 1 (Chapter 6): Sparkling Wine Production: Exercise 2 (Chapter 6): Sweetness Levels of Matching Sparkling Wine: Short Answer/Fill in the blank 1. Liqueur de Tirage 1. Brut Nature 2. Remuage 2. Extra Brut 3. Sous Tirage 3. Brut 8 4. Pupitre 4. Extra Dry CHAPTER SIX 5. Assemblage 5. Sec 6. Prise de Mousse 6. Demi-Sec 7. Autolysis 7. Doux 8. Liqueur d’Expédition 9. Dégorgement SPARKLING WINE PRODUCTION SPARKLING 10. Cuve Close Exercise 3 (Chapter 6): Traditional Champagne Bottle Sizes: Short Answer/Fill in the blank 1. Magnum Equivalent to 2 standard bottles. 2. Jeroboam Equivalent to 4 standard bottles. 3. Rehoboam Equivalent to 6 standard bottles. 4. Methuselah Equivalent to 8 standard bottles. 5. Salmanazar Equivalent to 12 standard bottles. 6. Balthazar Equivalent to 16 standard bottles. 7. Nebuchadnezzar Equivalent to 20 standard bottles. Exercise 4 (Chapter 6): Sparkling Wine Production: Chapter 6 Checkpoint Quiz True or False 1. B 1. True 2. D 2. True 3. A 3. False 4. C 4. False 5. D 5. False 6. B 6. True 7. A 7. True 8. B 8. False 9. C 9. False 10. A 10. True 11. False 12. True 13. True 14. False 15.