Chapter 14: Maturation

Question 1

Barriques

Answer 1

A 225l barrel

Question 2

Bâtonnage

Answer 2

Lees stirring

Question 3

Blending

Answer 3

Refers to the mixing together or two or more batches of wine (not different substances, like Süssreserve for sweetening)

Question 4

Clove aromas

Answer 4

Created when oak seasoned outside and loses humidity

Question 5

Fine lees

Answer 5

Fine particles that slowly settle to the bottom

Question 6

Foudres

Answer 6

Large vessels for wine

Question 7

Gross Lees

Answer 7

Sediment that forms quickly after fermentation (within 24 hours); made of larger, heavier particles

Question 8

Lactones

Answer 8

A compound that gives coconut aromas; much higher levels in American oak than French oak

Question 9

Lees

Answer 9

Sediment that settles at the bottom of a wine vessel; made up of dead yeast, dying yeast, bacteria, grape fragments, precipitated tannins, nutrients, other insoluable compounds

Question 10

Racking

Answer 10

Process of transferring wine from one vessel to another with aim of removing sediment

Question 11

Toasting level

Answer 11

The temperature and length of heat exposure which heats staves so they can be bent into shape; 3 levels: light, medium or heavy toasted

Question 12

Absolute Filters

Answer 12

Stops particles bigger than the pore size of the filter they are going through; used in surface filtration