chapter five: fermentation/still wine production Flashcards
breaking the skins of the grapes
crushing
separating the grape juice from the skins and other solids
pressing
contact between grape skins and juice prior to the start of fermentation
cold soak
grape juice - or a mixture of juice and solids - destined for fermentation
must
the first - and the finest - juice from the grapes
free run
adding sugar prior to fermentation
chaptalization
french term for juice settling
debourbage
number of gallons in a 225-liter barrel
60
typical strain of commercial yeast used in winemaking
saccharomyces cerevisiae
secondary fermentation, initiated by bacteria
malolactic fermentation
buttery-scented chemical created via mlf
diacetyl
expired yeast cells (in a newly fermented wine)
lees
stirring dead yeast cells and other solid matter in a recently-fermented wine
batonnage (lees stirring)
clarification via gravity
racking
allowing a newly fermented wine to remain in contact with the expired yeast cells
sur lie aging