Chapter 16 Glossary of Terms

Question 1

Centrifugation

Answer 1

The process of placing wine in a rapidly rotating container which uses centrigal force to separate solids from liquids

Question 2

Flotation

Answer 2

1) Bubbling inert gas up through a must
2) Rising gas bubbles bring solid particles to surface which are then skimmed off
3) A fining agent must be used
4) Used on must only

Question 3

Fractions

Answer 3

Quantities of press juice of different concentrations, depending on pressure that has been applied during pressing

Question 4

Free Run Juice

Answer 4

Juice that can be drained off as soon as the grapes are crushed

Question 5

Hyperoxidation

Answer 5

Deliberately exposing the must to large quantities of oxidation before fermentation

Question 6

Orange wines

Answer 6

The wine that results when white grapes are fermented on their skins, similar to red grapes and red wine

Question 7

Pectins

Answer 7

Pectins: found in plant cells walls; breaking them down with pecto-lytic enzymes accelerates solid/liquid separation; clarifies must only, not wine

Question 8

Press Juice

Answer 8

Juice that runs off through pressing

Question 9

Sedimentation

Answer 9

A form of clarification: gravity causes suspended particles in the must/wine are left to fall over time; takes 12-24 hours; aka “settling”

Question 10

Skin contact

Answer 10

Process of leaving juice in contact with skins to extract compounds from the skins (similar to cold soaking in RWM)