Chapter5 Flashcards
Virus vinifera Wine grape species Native to Europe Chardonnay Riesling Pinot noir Merlot
Rootstock species Vitis labrusca Vitis riparia Vitis berlandier Grapes species they are used for the natural resistance to the pest Used for the pests and soil conditions
Hybrid wine species
They are used for their hardiness and disease resistant vines
Vidal, baco noir , marchal Foch,
The way the grapes are grow are affected by the quality
Lower yields lead to a higher quality
Disease and pest management
Organic and bio dynamic
Vineyard maintence Sunlight Wind Better efficiency Harvest time Full ripened grape clusters
White wine Chardonnay Riesling Sauvignon blanc Pinot Gris
Red wine Carbernet sauvignon Merlot Shiraz Zinfandel Pinot noir
Terroir is the growing condition of vineyards sites . Latitude Altitude Slope Angle of the sun Nearby large bodies of water Climate Temperature Rainfall Day temp Night temp Soil condition Texture
Growing condition weather and vintage . The condition vary from year to year depending all on quality , quantity , year of the weather ,
With cooler climate higher acidity , lower sugars and alcohol . Light flavour and body . Often tree fruits
Hotter climate Lower acid Higher sugar and alcohol Fuller flavours and body Sometime jammy flavours
Different growing conditions affect the flavours in the grape and the result in wine
30-50 latitude north to south
Sloping site for water and frost drainage
The poor soils reduce vigor
Poor soil :good for grapes
Chemistry affects the mineral content and fertility .
Texture : sand , particle size, gravel , Liam or clay affects water holding ability
Growing conditions : a wine may come from a single vineyard. Or several vineyards in small region .
Wines might even come from variety of vineyard spread over a wilder area .
It’s good to know the origin of the wine because it will tell you about the quality of the wine .
Viniculture : winemaking process from harvest to distribution to consumer.
Harvesting is picking the grape
What is the process of winemaking :
De stemming
The woody stems are removed from the grapes.
Crushing : the skin of the grape is broken and the juice is let out .
White wine goes to press next
Red and rose wine goes straight to fermentation tank .
Pressing is when the grapes are squeezed under pressure to detonate the grape juice from the skin to seeds .
White wines are pressed and the skin moved and the seed before fermentation.
Red wine is fermented with the skin and the seeds than pressed.
Fermentation : the sugar in the grapes and the juice is converted into the alcohol by the action of the yeast .
Maceration: the grape skin is allowed to soak in the grape juice during fermentation in order to extract colour and flavour
White wine 1. Press to separate juice from skin 2.ferment juice only 3.age wine in star unless steel or oak 4.
Red wine and rose wine Ferment/ macerate juice and skin together 1-2 weeks Press to separate juice from skin Continue fermentation Age wine in a oak (maybe)
Yeast : fleishman”s
Many different strains
Wild and cultured
Many wineries have a microbiology lab to keep their own top secret strain
Racking : the wine is made clearer by siphoning the wine off of the sediments produced by fermentation
Maturing
The wine is stored in a stainless steel or oak barrels to improve the flavours before having it in a bottle
Lactic acid bacteria concert malic acid (green apple) to lactic acid (dairy products)
Produces butter flavours in white wine
Clarifying fining
Egg white , gelatin . Can be floating in wine
Filtering is the fine particles in the wine
The wine is bottle for sale and that’s the last step
The wine is stored for many years to develop additional flavours
Aging factories
Red wine age longer
Wineries usually age wines a short time before shipping
6 months for white and 12 months red before sale
California wine
The USA produce wine 43/50 states .
88 percent of wine takes place in California .
They were ranked 4th place in the wine world after franc Italy and Spain
And there are 5 regions , each has its on distinctive countries and Ava”/ within .
Sierra foothills
north coast (Napa valley, Sonoma country and mendocino).
central valley
central coast
and Southern California
Ava
American viticultural area
An area distinguished from surrounding areas by unique geographical ft such as soil slimy are elevation
And there are 206 Ava and half in Cali
Napa Typical low yields Major varietals Cabernet Sauvignon and Chardonnay Bordeaux of winemaking in America 150 different soil types 5 distinct Nuevo climate
Sonoma county
North of San Francisco and west of Napa
250 and wineries
Major varietals Chardonnay and Zinfandel
Mendocino North of Sonoma along the pacific Often included with lake county Most growing alone Russian river Wine crops are number 2
Central cost region
Huge appellation 1.5 million acres .
Cut in half north and south
