Chapter 5-Table 1 Flashcards
The process of breaking open the grape berries and allowing the juice to flow.
Crushing
The process of allowing contact between grape skins and grape juice before fermentation starts
Cold Soak
The process of separating the grape juice from the skins and other solids
Pressing
Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine
Must
Considered to be the highest quality juice in the batch
Free Run
Italian term for “Pomace Brandy”
Grappa
Adding sugar to the juice/juice mixture before fermentation——
Chaptalization
French term for “juice settling”——
Debourbage
Number of liters in a 60-gallon barrel
225
Typical strain of yeast used for winemaking
Saccharomyces Cerevisiae
Type of fermentation carried out by lactic bacteria
Malolactic fermentation
Type of ester, created by MLF, that smells “buttery”
Diacetyl
Term used for expired yeast cells and other solid matter in a newly fermented wine——
Lees
The process of stirring the dead yeas cells and other solid matter into a wine while aging
Batonnage (Lees Stirring)
A gentle form of clarification that uses gravity, allowingsolids to sink to the bottom of the container.
Racking
A form of clarification that uses an inert material such as gelatin or bentonite to bind to solid particles ——
Fining
A type of clarification that involves straining the wine through a barrier with small openings ——
Filtering
A type of clarification that uses a large piece of laboratory equipment in order to accelerate gravity.——
Centrifuge
A type of clarification used to prevent the formation of tartrates ——
Cold stabilization
Term used for the extraction of color, tannin, and flavor components from red wine skins during wine production ——
Maceration
Method of cap manageemnt that involves movingjuice from the bottom of the tank and spraying it over the top of the cap
Pumping Over
The French term for “rack and return”——
Delestage
The “binding together” of tannin molecules as red wine ages and matures ——
Polymerization
French name for a 225-liter barrel——
Barrique
Alternative method of red wine fermentation sometimes referred to as “whole berry fermentation”——
Carbonic Maceration
Method used to produce both hearty reds and rose’ wines by “bleeding” off some of the juice. ——
Saignee
Method used to produce very pale rose’, such as those made in Provence ——
Direct Press
Type of wine made in German from frozen grapes ——
Eiswein
Adding distilled spirits to a wine
Fortification
Type of fungus present in the grapes used to make Sauternes ——
Botrytis Cinerea
