// Questions file created by MCBuilder © Mike Capstick
// It is a javascript file of data from capsticm@gmail.com
gametitle='Wine Terms';
questions=new Array();
questions[1]='Anthocyanin is~the coloured form of tannins present in the skin of black grapes responsible for the colour in red wines.~a process by which grapes are left whole and allowed to undergo a form of internal fermentation to make the wine fragrant and fruity, but lower in tannin.~the deteriorating effect on wine from exposure to air or excessive ageing.~a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.~added to the wine as a fining agent to clarify and remove harsh tannins from red wines.~A~1~1~ Anthocyanin is the coloured form of tannins present in the skin of black grapes responsible for the colour in red wines.
Austere is a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.
Carbonic Maceration is a process by which grapes are left whole and allowed to undergo a form of internal fermentation to make the wine fragrant and fruity, but lower in tannin.
Egg White is added to the wine as a fining agent to clarify and remove harsh tannins from red wines.
Oxidation is the deteriorating effect on wine from exposure to air or excessive ageing.
';
questions[2]='Assemblage is~french word used for the blending process of the different grape varieties to make the wine ready for bottling.~a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.~specialised regions on the tongue that possess receptor cells for taste sensation.~the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.~the coloured form of tannins present in the skin of black grapes responsible for the colour in red wines.~A~1~1~ Anthocyanin is the coloured form of tannins present in the skin of black grapes responsible for the colour in red wines.
Assemblage is french word used for the blending process of the different grape varieties to make the wine ready for bottling.
Barrel aging is the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.
Taste buds is specialised regions on the tongue that possess receptor cells for taste sensation.
Youthful is a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.
';
questions[3]='Astringency is~a dry, puckering effect on the gums and cheeks induced primarily by tannins and acids.~full in flavour and texture, mouth filling, plenty of appeal.~a 300 litre oak barrel.~a term used to describe the appearance and depth of colour of a wine.~a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.~A~1~1~ Astringency is a dry, puckering effect on the gums and cheeks induced primarily by tannins and acids.
Generous is full in flavour and texture, mouth filling, plenty of appeal.
Hogshead is a 300 litre oak barrel.
Hue is a term used to describe the appearance and depth of colour of a wine.
Stelvin is a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.
';
questions[4]='Austere is~a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.~this is the same as texture; the tactile qualities of a wine, often compared to the feel of fine materials.~the sensations of taste, texture and aroma you continue to perceive after the wine is swallowed.~a term that used to decribe a wine that is very typical or true to the particular grape variety.~the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.~A~1~1~ Austere is a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.
Barrel aging is the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.
Finish is the sensations of taste, texture and aroma you continue to perceive after the wine is swallowed.
Mouthfeel is this is the same as texture; the tactile qualities of a wine, often compared to the feel of fine materials.
Varietal is a term that used to decribe a wine that is very typical or true to the particular grape variety.
';
questions[5]='Barrel aging is~the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.~a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.~the deteriorating effect on wine from exposure to air or excessive ageing.~the perception of a wine having a smooth, velvety mouth-feel.~a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.~A~1~1~ Barrel aging is the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.
Luscious is a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.
Oxidation is the deteriorating effect on wine from exposure to air or excessive ageing.
Stelvin is a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.
Viscosity is the perception of a wine having a smooth, velvety mouth-feel.
';
questions[6]='Barriques is~a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.~a process by which grapes are left whole and allowed to undergo a form of internal fermentation to make the wine fragrant and fruity, but lower in tannin.~impression of weight and consistency in the mouth due to a combination of alcohol, tannin extract and fruit.~a dry, puckering effect on the gums and cheeks induced primarily by tannins and acids.~a wine that shows good expression of unadulterated fruit.~A~1~1~ Astringency is a dry, puckering effect on the gums and cheeks induced primarily by tannins and acids.
Barriques is a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.
Body is impression of weight and consistency in the mouth due to a combination of alcohol, tannin extract and fruit.
Carbonic Maceration is a process by which grapes are left whole and allowed to undergo a form of internal fermentation to make the wine fragrant and fruity, but lower in tannin.
Fruit-driven is a wine that shows good expression of unadulterated fruit.
';
questions[7]='Baume is~the common Australian unit for measuring grape sugar ripeness.~full in flavour and texture, mouth filling, plenty of appeal.~used to describe the vegetal characteristics of a wine, for example cut grass, capsicum, tomato leaf, gooseberry, lantana.~the aroma or flavour of coffee and chocolate found in wines that have usually spent some time in American oak.~the term used to describe the pleasant and characteristic fragrance when smelling a wine.~A~1~1~ Baume is the common Australian unit for measuring grape sugar ripeness.
Bouquet is the term used to describe the pleasant and characteristic fragrance when smelling a wine.
Generous is full in flavour and texture, mouth filling, plenty of appeal.
Herbaceous is used to describe the vegetal characteristics of a wine, for example cut grass, capsicum, tomato leaf, gooseberry, lantana.
Mocha is the aroma or flavour of coffee and chocolate found in wines that have usually spent some time in American oak.
';
questions[8]='Blind Tasting is~evaluating wines, but not knowing the identity of the wine being sampled.~a biologic form of wine deacidification whereby harsh malic acid is transformed into softer lactic acid.~the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.~refers to the nose of a wine when it appears a little closed.~a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.~A~1~1~ Austere is a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.
Barrel aging is the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.
Blind Tasting is evaluating wines, but not knowing the identity of the wine being sampled.
Dumb is refers to the nose of a wine when it appears a little closed.
Malo-lactic Fermentation is a biologic form of wine deacidification whereby harsh malic acid is transformed into softer lactic acid.
';
questions[9]='Body is~impression of weight and consistency in the mouth due to a combination of alcohol, tannin extract and fruit.~a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.~a winemaking practice whereby the lees left after fermentation are deliberately agitated to give the wine more flavour.~raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.~the term used to describe the pleasant and characteristic fragrance when smelling a wine.~A~1~1~ Body is impression of weight and consistency in the mouth due to a combination of alcohol, tannin extract and fruit.
Bouquet is the term used to describe the pleasant and characteristic fragrance when smelling a wine.
Cassis is raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.
Drive is a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.
Lees Stirring is a winemaking practice whereby the lees left after fermentation are deliberately agitated to give the wine more flavour.
';
questions[10]='Bouquet is~the term used to describe the pleasant and characteristic fragrance when smelling a wine.~the stage between the crushing of the grapes and the fermenting of the must.~a dry, puckering effect on the gums and cheeks induced primarily by tannins and acids.~a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.~a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.~A~1~1~ Astringency is a dry, puckering effect on the gums and cheeks induced primarily by tannins and acids.
Bouquet is the term used to describe the pleasant and characteristic fragrance when smelling a wine.
Fining is a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.
Skin contact is the stage between the crushing of the grapes and the fermenting of the must.
Youthful is a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.
';
questions[11]='Carbonic Maceration is~a process by which grapes are left whole and allowed to undergo a form of internal fermentation to make the wine fragrant and fruity, but lower in tannin.~relate to the aroma and flavour profile of a wine once it has spent time in the bottle.~the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.~a term to describe the pine needle, tea leaf, herbal and earthy characteristic found in red wines such as Pinot Noir.~a common term used to describe the animal, earthy or vegetable aromas that develop in mature wines.~A~1~1~ Carbonic Maceration is a process by which grapes are left whole and allowed to undergo a form of internal fermentation to make the wine fragrant and fruity, but lower in tannin.
Farmyardy is a common term used to describe the animal, earthy or vegetable aromas that develop in mature wines.
Forest Floor is a term to describe the pine needle, tea leaf, herbal and earthy characteristic found in red wines such as Pinot Noir.
Primary Fermentation is the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.
Secondary characters is relate to the aroma and flavour profile of a wine once it has spent time in the bottle.
';
questions[12]='Cassis is~raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.~a French term commonly used when comparing the characteristic differences between particular wines.~the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.~cheek-drying astringent compounds found in grape seeds, skins and stems.~fresh flower aromas commonly found on the nose of aromatic white grape varieties such as Pinot Gris, Riesling, Gewurztraminer.~A~1~1~ Barrel aging is the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.
Cassis is raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.
Floral is fresh flower aromas commonly found on the nose of aromatic white grape varieties such as Pinot Gris, Riesling, Gewurztraminer.
Tannin is cheek-drying astringent compounds found in grape seeds, skins and stems.
Terroir is a French term commonly used when comparing the characteristic differences between particular wines.
';
questions[13]='Cedary is~the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.~a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.~the aroma or flavour of coffee and chocolate found in wines that have usually spent some time in American oak.~a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.~super-ripe fruit characters found commonly in wines made from hot-climate wine regions or during hot-vintages.~A~1~1~ Cedary is the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.
Corked is a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.
Jammy is super-ripe fruit characters found commonly in wines made from hot-climate wine regions or during hot-vintages.
Mocha is the aroma or flavour of coffee and chocolate found in wines that have usually spent some time in American oak.
Youthful is a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.
';
questions[14]='Citrussy is~a combination of orange, lemon, lime and grapefruit aromas and flavours.~relate to the aroma and flavour profile of a wine once it has spent time in the bottle.~the deteriorating effect on wine from exposure to air or excessive ageing.~a biologic form of wine deacidification whereby harsh malic acid is transformed into softer lactic acid.~raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.~A~1~1~ Cassis is raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.
Citrussy is a combination of orange, lemon, lime and grapefruit aromas and flavours.
Malo-lactic Fermentation is a biologic form of wine deacidification whereby harsh malic acid is transformed into softer lactic acid.
Oxidation is the deteriorating effect on wine from exposure to air or excessive ageing.
Secondary characters is relate to the aroma and flavour profile of a wine once it has spent time in the bottle.
';
questions[15]='Corked is~a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.~the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.~the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.~used to describe the vegetal characteristics of a wine, for example cut grass, capsicum, tomato leaf, gooseberry, lantana.~a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.~A~1~1~ Cedary is the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.
Corked is a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.
Herbaceous is used to describe the vegetal characteristics of a wine, for example cut grass, capsicum, tomato leaf, gooseberry, lantana.
Luscious is a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.
Primary Fermentation is the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.
';
questions[16]='Drive is~a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.~the process of adding wine spirit to increase alcohol content and/or stop fermentation.~a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.~the study of scientific principles and practices in wine and winemaking.~a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.~A~1~1~ Drive is a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.
Fining is a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.
Fortification is the process of adding wine spirit to increase alcohol content and/or stop fermentation.
Oenology is the study of scientific principles and practices in wine and winemaking.
Youthful is a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.
';
questions[17]='Dumb is~refers to the nose of a wine when it appears a little closed.~added to the wine as a fining agent to clarify and remove harsh tannins from red wines.~the deteriorating effect on wine from exposure to air or excessive ageing.~one of the smells most commonly associated with ageing in new oak barrels.~a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.~A~1~1~ Drive is a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.
Dumb is refers to the nose of a wine when it appears a little closed.
Egg White is added to the wine as a fining agent to clarify and remove harsh tannins from red wines.
Oxidation is the deteriorating effect on wine from exposure to air or excessive ageing.
Vanilla is one of the smells most commonly associated with ageing in new oak barrels.
';
questions[18]='Egg White is~added to the wine as a fining agent to clarify and remove harsh tannins from red wines.~the stage between the crushing of the grapes and the fermenting of the must.~the study of scientific principles and practices in wine and winemaking.~a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.~the deteriorating effect on wine from exposure to air or excessive ageing.~A~1~1~ Egg White is added to the wine as a fining agent to clarify and remove harsh tannins from red wines.
Oenology is the study of scientific principles and practices in wine and winemaking.
Oxidation is the deteriorating effect on wine from exposure to air or excessive ageing.
Skin contact is the stage between the crushing of the grapes and the fermenting of the must.
Youthful is a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.
';
questions[19]='Farmyardy is~a common term used to describe the animal, earthy or vegetable aromas that develop in mature wines.~a winemaking practice whereby the lees left after fermentation are deliberately agitated to give the wine more flavour.~a term to describe the pine needle, tea leaf, herbal and earthy characteristic found in red wines such as Pinot Noir.~specialised regions on the tongue that possess receptor cells for taste sensation.~naturally occurring yeast found on grape skins in the vineyard or on winery equipment.~A~1~1~ Farmyardy is a common term used to describe the animal, earthy or vegetable aromas that develop in mature wines.
Forest Floor is a term to describe the pine needle, tea leaf, herbal and earthy characteristic found in red wines such as Pinot Noir.
Lees Stirring is a winemaking practice whereby the lees left after fermentation are deliberately agitated to give the wine more flavour.
Taste buds is specialised regions on the tongue that possess receptor cells for taste sensation.
Wild Yeast is naturally occurring yeast found on grape skins in the vineyard or on winery equipment.
';
questions[20]='Filtration is~employed to remove visible particles and haze, to prevent microbiological spoilage.~a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.~the common Australian unit for measuring grape sugar ripeness.~french word used for the blending process of the different grape varieties to make the wine ready for bottling.~a term that used to decribe a wine that is very typical or true to the particular grape variety.~A~1~1~ Assemblage is french word used for the blending process of the different grape varieties to make the wine ready for bottling.
Baume is the common Australian unit for measuring grape sugar ripeness.
Filtration is employed to remove visible particles and haze, to prevent microbiological spoilage.
Open Fermenters is a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.
Varietal is a term that used to decribe a wine that is very typical or true to the particular grape variety.
';
questions[21]='Fining is~a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.~one of the smells most commonly associated with ageing in new oak barrels.~a wine that shows good expression of unadulterated fruit.~added to the wine as a fining agent to clarify and remove harsh tannins from red wines.~the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.~A~1~1~ Egg White is added to the wine as a fining agent to clarify and remove harsh tannins from red wines.
Fining is a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.
Fruit-driven is a wine that shows good expression of unadulterated fruit.
Primary Fermentation is the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.
Vanilla is one of the smells most commonly associated with ageing in new oak barrels.
';
questions[22]='Finish is~the sensations of taste, texture and aroma you continue to perceive after the wine is swallowed.~the stage between the crushing of the grapes and the fermenting of the must.~the common Australian unit for measuring grape sugar ripeness.~a term referring to the acid component of a wine, it implies the wine has a re-freshing, crisp, lively acid structure.~a process by which grapes are left whole and allowed to undergo a form of internal fermentation to make the wine fragrant and fruity, but lower in tannin.~A~1~1~ Baume is the common Australian unit for measuring grape sugar ripeness.
Carbonic Maceration is a process by which grapes are left whole and allowed to undergo a form of internal fermentation to make the wine fragrant and fruity, but lower in tannin.
Finish is the sensations of taste, texture and aroma you continue to perceive after the wine is swallowed.
Skin contact is the stage between the crushing of the grapes and the fermenting of the must.
Zesty is a term referring to the acid component of a wine, it implies the wine has a re-freshing, crisp, lively acid structure.
';
questions[23]='Floral is~fresh flower aromas commonly found on the nose of aromatic white grape varieties such as Pinot Gris, Riesling, Gewurztraminer.~naturally occurring yeast found on grape skins in the vineyard or on winery equipment.~added to the wine as a fining agent to clarify and remove harsh tannins from red wines.~the perception of a wine having a smooth, velvety mouth-feel.~refers to the nose of a wine when it appears a little closed.~A~1~1~ Dumb is refers to the nose of a wine when it appears a little closed.
Egg White is added to the wine as a fining agent to clarify and remove harsh tannins from red wines.
Floral is fresh flower aromas commonly found on the nose of aromatic white grape varieties such as Pinot Gris, Riesling, Gewurztraminer.
Viscosity is the perception of a wine having a smooth, velvety mouth-feel.
Wild Yeast is naturally occurring yeast found on grape skins in the vineyard or on winery equipment.
';
questions[24]='Forest Floor is~a term to describe the pine needle, tea leaf, herbal and earthy characteristic found in red wines such as Pinot Noir.~the coloured form of tannins present in the skin of black grapes responsible for the colour in red wines.~a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.~this is the same as texture; the tactile qualities of a wine, often compared to the feel of fine materials.~fresh flower aromas commonly found on the nose of aromatic white grape varieties such as Pinot Gris, Riesling, Gewurztraminer.~A~1~1~ Anthocyanin is the coloured form of tannins present in the skin of black grapes responsible for the colour in red wines.
Floral is fresh flower aromas commonly found on the nose of aromatic white grape varieties such as Pinot Gris, Riesling, Gewurztraminer.
Forest Floor is a term to describe the pine needle, tea leaf, herbal and earthy characteristic found in red wines such as Pinot Noir.
Mouthfeel is this is the same as texture; the tactile qualities of a wine, often compared to the feel of fine materials.
Open Fermenters is a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.
';
questions[25]='Fortification is~the process of adding wine spirit to increase alcohol content and/or stop fermentation.~the process of adding wine spirit to increase alcohol content and/or stop fermentation.~naturally occurring yeast found on grape skins in the vineyard or on winery equipment.~a wine that shows good expression of unadulterated fruit.~the perception of a wine having a smooth, velvety mouth-feel.~A~1~1~ Fortification is the process of adding wine spirit to increase alcohol content and/or stop fermentation.
Fruit-driven is a wine that shows good expression of unadulterated fruit.
Viscosity is the perception of a wine having a smooth, velvety mouth-feel.
Wild Yeast is naturally occurring yeast found on grape skins in the vineyard or on winery equipment.
';
questions[26]='Fruit-driven is~a wine that shows good expression of unadulterated fruit.~a procedure where the fermenting juice is pumped over the grape skins to extract colour and tannin from the skins.~french word used for the blending process of the different grape varieties to make the wine ready for bottling.~the study of scientific principles and practices in wine and winemaking.~a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.~A~1~1~ Assemblage is french word used for the blending process of the different grape varieties to make the wine ready for bottling.
Barriques is a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.
Fruit-driven is a wine that shows good expression of unadulterated fruit.
Oenology is the study of scientific principles and practices in wine and winemaking.
Pumpovers is a procedure where the fermenting juice is pumped over the grape skins to extract colour and tannin from the skins.
';
questions[27]='Generous is~full in flavour and texture, mouth filling, plenty of appeal.~the term used to describe the pleasant and characteristic fragrance when smelling a wine.~the process of adding wine spirit to increase alcohol content and/or stop fermentation.~a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.~evaluating wines, but not knowing the identity of the wine being sampled.~A~1~1~ Blind Tasting is evaluating wines, but not knowing the identity of the wine being sampled.
Bouquet is the term used to describe the pleasant and characteristic fragrance when smelling a wine.
Fortification is the process of adding wine spirit to increase alcohol content and/or stop fermentation.
Generous is full in flavour and texture, mouth filling, plenty of appeal.
Open Fermenters is a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.
';
questions[28]='Herbaceous is~used to describe the vegetal characteristics of a wine, for example cut grass, capsicum, tomato leaf, gooseberry, lantana.~a wine that shows good expression of unadulterated fruit.~a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.~the term used to describe the pleasant and characteristic fragrance when smelling a wine.~the aroma or flavour of coffee and chocolate found in wines that have usually spent some time in American oak.~A~1~1~ Bouquet is the term used to describe the pleasant and characteristic fragrance when smelling a wine.
Corked is a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.
Fruit-driven is a wine that shows good expression of unadulterated fruit.
Herbaceous is used to describe the vegetal characteristics of a wine, for example cut grass, capsicum, tomato leaf, gooseberry, lantana.
Mocha is the aroma or flavour of coffee and chocolate found in wines that have usually spent some time in American oak.
';
questions[29]='Hogshead is~a 300 litre oak barrel.~a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.~the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.~one of the smells most commonly associated with ageing in new oak barrels.~a common term used to describe the animal, earthy or vegetable aromas that develop in mature wines.~A~1~1~ Barrel aging is the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.
Farmyardy is a common term used to describe the animal, earthy or vegetable aromas that develop in mature wines.
Hogshead is a 300 litre oak barrel.
Vanilla is one of the smells most commonly associated with ageing in new oak barrels.
Youthful is a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.
';
questions[30]='Hot Warm is~a term used to describe the perceived alcohol content of a wine.~the non-harmful material that accumulates in the bottom of a bottle.~a term to describe the pine needle, tea leaf, herbal and earthy characteristic found in red wines such as Pinot Noir.~a French term commonly used when comparing the characteristic differences between particular wines.~cheek-drying astringent compounds found in grape seeds, skins and stems.~A~1~1~ Forest Floor is a term to describe the pine needle, tea leaf, herbal and earthy characteristic found in red wines such as Pinot Noir.
Hot Warm is a term used to describe the perceived alcohol content of a wine.
Sediment is the non-harmful material that accumulates in the bottom of a bottle.
Tannin is cheek-drying astringent compounds found in grape seeds, skins and stems.
Terroir is a French term commonly used when comparing the characteristic differences between particular wines.
';
questions[31]='Hue is~a term used to describe the appearance and depth of colour of a wine.~refers to the nose of a wine when it appears a little closed.~a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.~a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.~a winemaking practice whereby the lees left after fermentation are deliberately agitated to give the wine more flavour.~A~1~1~ Corked is a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.
Dumb is refers to the nose of a wine when it appears a little closed.
Fining is a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.
Hue is a term used to describe the appearance and depth of colour of a wine.
Lees Stirring is a winemaking practice whereby the lees left after fermentation are deliberately agitated to give the wine more flavour.
';
questions[32]='Jammy is~super-ripe fruit characters found commonly in wines made from hot-climate wine regions or during hot-vintages.~a term referring to the acid component of a wine, it implies the wine has a re-freshing, crisp, lively acid structure.~an abbreviation for titratable acidity which is a measure of the level of acid present in the wine.~the deteriorating effect on wine from exposure to air or excessive ageing.~a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.~A~1~1~ Jammy is super-ripe fruit characters found commonly in wines made from hot-climate wine regions or during hot-vintages.
Open Fermenters is a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.
Oxidation is the deteriorating effect on wine from exposure to air or excessive ageing.
T.A is an abbreviation for titratable acidity which is a measure of the level of acid present in the wine.
Zesty is a term referring to the acid component of a wine, it implies the wine has a re-freshing, crisp, lively acid structure.
';
questions[33]='Lees Stirring is~a winemaking practice whereby the lees left after fermentation are deliberately agitated to give the wine more flavour.~cheek-drying astringent compounds found in grape seeds, skins and stems.~naturally occurring yeast found on grape skins in the vineyard or on winery equipment.~a 300 litre oak barrel.~the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.~A~1~1~ Hogshead is a 300 litre oak barrel.
Lees Stirring is a winemaking practice whereby the lees left after fermentation are deliberately agitated to give the wine more flavour.
Primary Fermentation is the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.
Tannin is cheek-drying astringent compounds found in grape seeds, skins and stems.
Wild Yeast is naturally occurring yeast found on grape skins in the vineyard or on winery equipment.
';
questions[34]='Legs is~columns of wine which trickle down the inside of a glass; caused by glycerol.~a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.~one of the smells most commonly associated with ageing in new oak barrels.~impression of weight and consistency in the mouth due to a combination of alcohol, tannin extract and fruit.~relate to the aroma and flavour profile of a wine once it has spent time in the bottle.~A~1~1~ Body is impression of weight and consistency in the mouth due to a combination of alcohol, tannin extract and fruit.
Drive is a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.
Legs is columns of wine which trickle down the inside of a glass; caused by glycerol.
Secondary characters is relate to the aroma and flavour profile of a wine once it has spent time in the bottle.
Vanilla is one of the smells most commonly associated with ageing in new oak barrels.
';
questions[35]='Luscious is~a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.~a procedure where the fermenting juice is pumped over the grape skins to extract colour and tannin from the skins.~the sensations of taste, texture and aroma you continue to perceive after the wine is swallowed.~a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.~a term that used to decribe a wine that is very typical or true to the particular grape variety.~A~1~1~ Fining is a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.
Finish is the sensations of taste, texture and aroma you continue to perceive after the wine is swallowed.
Luscious is a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.
Pumpovers is a procedure where the fermenting juice is pumped over the grape skins to extract colour and tannin from the skins.
Varietal is a term that used to decribe a wine that is very typical or true to the particular grape variety.
';
questions[36]='Malo-lactic Fermentation is~a biologic form of wine deacidification whereby harsh malic acid is transformed into softer lactic acid.~naturally occurring yeast found on grape skins in the vineyard or on winery equipment.~a 300 litre oak barrel.~the perception of a wine having a smooth, velvety mouth-feel.~a term used to describe the appearance and depth of colour of a wine.~A~1~1~ Hogshead is a 300 litre oak barrel.
Hue is a term used to describe the appearance and depth of colour of a wine.
Malo-lactic Fermentation is a biologic form of wine deacidification whereby harsh malic acid is transformed into softer lactic acid.
Viscosity is the perception of a wine having a smooth, velvety mouth-feel.
Wild Yeast is naturally occurring yeast found on grape skins in the vineyard or on winery equipment.
';
questions[37]='Mocha is~the aroma or flavour of coffee and chocolate found in wines that have usually spent some time in American oak.~a procedure where the fermenting juice is pumped over the grape skins to extract colour and tannin from the skins.~evaluating wines, but not knowing the identity of the wine being sampled.~a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.~fresh flower aromas commonly found on the nose of aromatic white grape varieties such as Pinot Gris, Riesling, Gewurztraminer.~A~1~1~ Blind Tasting is evaluating wines, but not knowing the identity of the wine being sampled.
Floral is fresh flower aromas commonly found on the nose of aromatic white grape varieties such as Pinot Gris, Riesling, Gewurztraminer.
Mocha is the aroma or flavour of coffee and chocolate found in wines that have usually spent some time in American oak.
Open Fermenters is a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.
Pumpovers is a procedure where the fermenting juice is pumped over the grape skins to extract colour and tannin from the skins.
';
questions[38]='Mouthfeel is~this is the same as texture; the tactile qualities of a wine, often compared to the feel of fine materials.~the perception of a wine having a smooth, velvety mouth-feel.~the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.~a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.~this is the same as texture; the tactile qualities of a wine, often compared to the feel of fine materials.~A~1~1~ Cedary is the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.
Luscious is a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.
Mouthfeel is this is the same as texture; the tactile qualities of a wine, often compared to the feel of fine materials.
Viscosity is the perception of a wine having a smooth, velvety mouth-feel.
';
questions[39]='Must is~used interchangeably with the term juice, it refers to freshly crushed grape juice, pre-fermentation.~the process of adding wine spirit to increase alcohol content and/or stop fermentation.~the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.~a common term used to describe the animal, earthy or vegetable aromas that develop in mature wines.~cheek-drying astringent compounds found in grape seeds, skins and stems.~A~1~1~ Barrel aging is the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.
Farmyardy is a common term used to describe the animal, earthy or vegetable aromas that develop in mature wines.
Fortification is the process of adding wine spirit to increase alcohol content and/or stop fermentation.
Must is used interchangeably with the term juice, it refers to freshly crushed grape juice, pre-fermentation.
Tannin is cheek-drying astringent compounds found in grape seeds, skins and stems.
';
questions[40]='Oenologist is~a person who has tertiary qualifications in the science and principles and practices of wine and winemaking.~the tactile quality of a wine, often compared to the feel of fine materials.~a biologic form of wine deacidification whereby harsh malic acid is transformed into softer lactic acid.~used interchangeably with the term juice, it refers to freshly crushed grape juice, pre-fermentation.~a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.~A~1~1~ Austere is a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.
Malo-lactic Fermentation is a biologic form of wine deacidification whereby harsh malic acid is transformed into softer lactic acid.
Must is used interchangeably with the term juice, it refers to freshly crushed grape juice, pre-fermentation.
Oenologist is a person who has tertiary qualifications in the science and principles and practices of wine and winemaking.
Texture is the tactile quality of a wine, often compared to the feel of fine materials.
';
questions[41]='Oenology is~the study of scientific principles and practices in wine and winemaking.~a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.~the aroma or flavour of coffee and chocolate found in wines that have usually spent some time in American oak.~the process of adding wine spirit to increase alcohol content and/or stop fermentation.~a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.~A~1~1~ Drive is a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.
Fortification is the process of adding wine spirit to increase alcohol content and/or stop fermentation.
Mocha is the aroma or flavour of coffee and chocolate found in wines that have usually spent some time in American oak.
Oenology is the study of scientific principles and practices in wine and winemaking.
Youthful is a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.
';
questions[42]='Open Fermenters is~a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.~a combination of orange, lemon, lime and grapefruit aromas and flavours.~a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.~the stage between the crushing of the grapes and the fermenting of the must.~a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.~A~1~1~ Citrussy is a combination of orange, lemon, lime and grapefruit aromas and flavours.
Drive is a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.
Luscious is a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.
Open Fermenters is a smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit.
Skin contact is the stage between the crushing of the grapes and the fermenting of the must.
';
questions[43]='Oxidation is~the deteriorating effect on wine from exposure to air or excessive ageing.~full in flavour and texture, mouth filling, plenty of appeal.~the process of transferring juice or wine from one vessel to another such as barrel to tank.~the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.~the process of adding wine spirit to increase alcohol content and/or stop fermentation.~A~1~1~ Fortification is the process of adding wine spirit to increase alcohol content and/or stop fermentation.
Generous is full in flavour and texture, mouth filling, plenty of appeal.
Oxidation is the deteriorating effect on wine from exposure to air or excessive ageing.
Primary Fermentation is the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.
Racking is the process of transferring juice or wine from one vessel to another such as barrel to tank.
';
questions[44]='Primary Fermentation is~the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.~employed to remove visible particles and haze, to prevent microbiological spoilage.~impression of weight and consistency in the mouth due to a combination of alcohol, tannin extract and fruit.~a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.~naturally occurring yeast found on grape skins in the vineyard or on winery equipment.~A~1~1~ Body is impression of weight and consistency in the mouth due to a combination of alcohol, tannin extract and fruit.
Filtration is employed to remove visible particles and haze, to prevent microbiological spoilage.
Primary Fermentation is the process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added.
Stelvin is a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.
Wild Yeast is naturally occurring yeast found on grape skins in the vineyard or on winery equipment.
';
questions[45]='Pumpovers is~a procedure where the fermenting juice is pumped over the grape skins to extract colour and tannin from the skins.~the coloured form of tannins present in the skin of black grapes responsible for the colour in red wines.~a term referring to the acid component of a wine, it implies the wine has a re-freshing, crisp, lively acid structure.~raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.~the non-harmful material that accumulates in the bottom of a bottle.~A~1~1~ Anthocyanin is the coloured form of tannins present in the skin of black grapes responsible for the colour in red wines.
Cassis is raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.
Pumpovers is a procedure where the fermenting juice is pumped over the grape skins to extract colour and tannin from the skins.
Sediment is the non-harmful material that accumulates in the bottom of a bottle.
Zesty is a term referring to the acid component of a wine, it implies the wine has a re-freshing, crisp, lively acid structure.
';
questions[46]='Racking is~the process of transferring juice or wine from one vessel to another such as barrel to tank.~used interchangeably with the term juice, it refers to freshly crushed grape juice, pre-fermentation.~relate to the aroma and flavour profile of a wine once it has spent time in the bottle.~a term used to describe the appearance and depth of colour of a wine.~a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.~A~1~1~ Corked is a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.
Hue is a term used to describe the appearance and depth of colour of a wine.
Must is used interchangeably with the term juice, it refers to freshly crushed grape juice, pre-fermentation.
Racking is the process of transferring juice or wine from one vessel to another such as barrel to tank.
Secondary characters is relate to the aroma and flavour profile of a wine once it has spent time in the bottle.
';
questions[47]='Secondary characters is~relate to the aroma and flavour profile of a wine once it has spent time in the bottle.~raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.~a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.~the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.~the sensations of taste, texture and aroma you continue to perceive after the wine is swallowed.~A~1~1~ Barrel aging is the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.
Cassis is raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.
Fining is a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.
Finish is the sensations of taste, texture and aroma you continue to perceive after the wine is swallowed.
Secondary characters is relate to the aroma and flavour profile of a wine once it has spent time in the bottle.
';
questions[48]='Sediment is~the non-harmful material that accumulates in the bottom of a bottle.~a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.~specialised regions on the tongue that possess receptor cells for taste sensation.~a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.~the deteriorating effect on wine from exposure to air or excessive ageing.~A~1~1~ Austere is a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.
Drive is a wine that moves across the palate with great intensity and immediate influence on the taste bud receptors.
Oxidation is the deteriorating effect on wine from exposure to air or excessive ageing.
Sediment is the non-harmful material that accumulates in the bottom of a bottle.
Taste buds is specialised regions on the tongue that possess receptor cells for taste sensation.
';
questions[49]='Skin contact is~the stage between the crushing of the grapes and the fermenting of the must.~relates to the year in which the grapes were harvested.~a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.~employed to remove visible particles and haze, to prevent microbiological spoilage.~one of the smells most commonly associated with ageing in new oak barrels.~A~1~1~ Barriques is a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.
Filtration is employed to remove visible particles and haze, to prevent microbiological spoilage.
Skin contact is the stage between the crushing of the grapes and the fermenting of the must.
Vanilla is one of the smells most commonly associated with ageing in new oak barrels.
Vintage is relates to the year in which the grapes were harvested.
';
questions[50]='Stelvin is~a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.~the non-harmful material that accumulates in the bottom of a bottle.~cheek-drying astringent compounds found in grape seeds, skins and stems.~a person who has tertiary qualifications in the science and principles and practices of wine and winemaking.~a 300 litre oak barrel.~A~1~1~ Hogshead is a 300 litre oak barrel.
Oenologist is a person who has tertiary qualifications in the science and principles and practices of wine and winemaking.
Sediment is the non-harmful material that accumulates in the bottom of a bottle.
Stelvin is a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.
Tannin is cheek-drying astringent compounds found in grape seeds, skins and stems.
';
questions[51]='T.A is~an abbreviation for titratable acidity which is a measure of the level of acid present in the wine.~a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.~a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.~a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.~evaluating wines, but not knowing the identity of the wine being sampled.~A~1~1~ Barriques is a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.
Blind Tasting is evaluating wines, but not knowing the identity of the wine being sampled.
Corked is a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.
Stelvin is a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.
T.A is an abbreviation for titratable acidity which is a measure of the level of acid present in the wine.
';
questions[52]='Tannin is~cheek-drying astringent compounds found in grape seeds, skins and stems.~the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.~the stage between the crushing of the grapes and the fermenting of the must.~the process of adding wine spirit to increase alcohol content and/or stop fermentation.~raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.~A~1~1~ Cassis is raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon.
Cedary is the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.
Fortification is the process of adding wine spirit to increase alcohol content and/or stop fermentation.
Skin contact is the stage between the crushing of the grapes and the fermenting of the must.
Tannin is cheek-drying astringent compounds found in grape seeds, skins and stems.
';
questions[53]='Taste buds is~specialised regions on the tongue that possess receptor cells for taste sensation.~a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.~relates to the year in which the grapes were harvested.~used to describe the vegetal characteristics of a wine, for example cut grass, capsicum, tomato leaf, gooseberry, lantana.~a wine that shows good expression of unadulterated fruit.~A~1~1~ Barriques is a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.
Fruit-driven is a wine that shows good expression of unadulterated fruit.
Herbaceous is used to describe the vegetal characteristics of a wine, for example cut grass, capsicum, tomato leaf, gooseberry, lantana.
Taste buds is specialised regions on the tongue that possess receptor cells for taste sensation.
Vintage is relates to the year in which the grapes were harvested.
';
questions[54]='Terroir is~a French term commonly used when comparing the characteristic differences between particular wines.~the stage between the crushing of the grapes and the fermenting of the must.~added to the wine as a fining agent to clarify and remove harsh tannins from red wines.~the process of transferring juice or wine from one vessel to another such as barrel to tank.~cheek-drying astringent compounds found in grape seeds, skins and stems.~A~1~1~ Egg White is added to the wine as a fining agent to clarify and remove harsh tannins from red wines.
Racking is the process of transferring juice or wine from one vessel to another such as barrel to tank.
Skin contact is the stage between the crushing of the grapes and the fermenting of the must.
Tannin is cheek-drying astringent compounds found in grape seeds, skins and stems.
Terroir is a French term commonly used when comparing the characteristic differences between particular wines.
';
questions[55]='Texture is~the tactile quality of a wine, often compared to the feel of fine materials.~a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.~a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.~added to the wine as a fining agent to clarify and remove harsh tannins from red wines.~a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.~A~1~1~ Barriques is a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine.
Egg White is added to the wine as a fining agent to clarify and remove harsh tannins from red wines.
Fining is a winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite.
Luscious is a wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character.
Texture is the tactile quality of a wine, often compared to the feel of fine materials.
';
questions[56]='Vanilla is~one of the smells most commonly associated with ageing in new oak barrels.~a term that used to decribe a wine that is very typical or true to the particular grape variety.~french word used for the blending process of the different grape varieties to make the wine ready for bottling.~a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.~a winemaking practice whereby the lees left after fermentation are deliberately agitated to give the wine more flavour.~A~1~1~ Assemblage is french word used for the blending process of the different grape varieties to make the wine ready for bottling.
Lees Stirring is a winemaking practice whereby the lees left after fermentation are deliberately agitated to give the wine more flavour.
Stelvin is a brand of screw cap increasingly being used by producers as their preferred bottle closure for wines.
Vanilla is one of the smells most commonly associated with ageing in new oak barrels.
Varietal is a term that used to decribe a wine that is very typical or true to the particular grape variety.
';
questions[57]='Varietal is~a term that used to decribe a wine that is very typical or true to the particular grape variety.~one of the smells most commonly associated with ageing in new oak barrels.~super-ripe fruit characters found commonly in wines made from hot-climate wine regions or during hot-vintages.~a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.~a term used to describe the appearance and depth of colour of a wine.~A~1~1~ Corked is a wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine.
Hue is a term used to describe the appearance and depth of colour of a wine.
Jammy is super-ripe fruit characters found commonly in wines made from hot-climate wine regions or during hot-vintages.
Vanilla is one of the smells most commonly associated with ageing in new oak barrels.
Varietal is a term that used to decribe a wine that is very typical or true to the particular grape variety.
';
questions[58]='Vintage is~relates to the year in which the grapes were harvested.~the tactile quality of a wine, often compared to the feel of fine materials.~a biologic form of wine deacidification whereby harsh malic acid is transformed into softer lactic acid.~relates to the year in which the grapes were harvested.~the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.~A~1~1~ Cedary is the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.
Malo-lactic Fermentation is a biologic form of wine deacidification whereby harsh malic acid is transformed into softer lactic acid.
Texture is the tactile quality of a wine, often compared to the feel of fine materials.
Vintage is relates to the year in which the grapes were harvested.
';
questions[59]='Viscosity is~the perception of a wine having a smooth, velvety mouth-feel.~a dry, puckering effect on the gums and cheeks induced primarily by tannins and acids.~a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.~the non-harmful material that accumulates in the bottom of a bottle.~the common Australian unit for measuring grape sugar ripeness.~A~1~1~ Astringency is a dry, puckering effect on the gums and cheeks induced primarily by tannins and acids.
Baume is the common Australian unit for measuring grape sugar ripeness.
Sediment is the non-harmful material that accumulates in the bottom of a bottle.
Viscosity is the perception of a wine having a smooth, velvety mouth-feel.
Youthful is a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.
';
questions[60]='Wild Yeast is~naturally occurring yeast found on grape skins in the vineyard or on winery equipment.~the process of adding wine spirit to increase alcohol content and/or stop fermentation.~the sensations of taste, texture and aroma you continue to perceive after the wine is swallowed.~the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.~impression of weight and consistency in the mouth due to a combination of alcohol, tannin extract and fruit.~A~1~1~ Barrel aging is the period of time between the end of fermentation and bottling where the wine is stored in oak barrels.
Body is impression of weight and consistency in the mouth due to a combination of alcohol, tannin extract and fruit.
Finish is the sensations of taste, texture and aroma you continue to perceive after the wine is swallowed.
Fortification is the process of adding wine spirit to increase alcohol content and/or stop fermentation.
Wild Yeast is naturally occurring yeast found on grape skins in the vineyard or on winery equipment.
';
questions[61]='Youthful is~a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.~relates to the year in which the grapes were harvested.~naturally occurring yeast found on grape skins in the vineyard or on winery equipment.~the non-harmful material that accumulates in the bottom of a bottle.~the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.~A~1~1~ Cedary is the smell of cedar wood, usually associated with red wine that has been aged in new oak barrels.
Sediment is the non-harmful material that accumulates in the bottom of a bottle.
Vintage is relates to the year in which the grapes were harvested.
Wild Yeast is naturally occurring yeast found on grape skins in the vineyard or on winery equipment.
Youthful is a wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development.
';
questions[62]='Zesty is~a term referring to the acid component of a wine, it implies the wine has a re-freshing, crisp, lively acid structure.~a common term used to describe the animal, earthy or vegetable aromas that develop in mature wines.~the coloured form of tannins present in the skin of black grapes responsible for the colour in red wines.~a term that used to decribe a wine that is very typical or true to the particular grape variety.~a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.~A~1~1~ Anthocyanin is the coloured form of tannins present in the skin of black grapes responsible for the colour in red wines.
Austere is a term is used when describing the firm, tingling, acid sensation usually associated with young white wines.
Farmyardy is a common term used to describe the animal, earthy or vegetable aromas that develop in mature wines.
Varietal is a term that used to decribe a wine that is very typical or true to the particular grape variety.
Zesty is a term referring to the acid component of a wine, it implies the wine has a re-freshing, crisp, lively acid structure.
';