Chapters 1-3 Flashcards
Which of the following most prevalent type of acid
tartaric acid
Phenolic - Bitter taste and drying textural sensation
tannins
Type of molecule from joining acid and an alcohol
esters
Typical pH range found in table wines
2.9 - 3.9
What is a Wine diamond
small particle crystallization of tartaric acid
Cold stabilization used for?
eliminate wine diamonds
Methyl alcohol
secondary alcohol produced via fermentation
In the US, wine with more than 10 ppm of this, requires labeling:
sulfites
Which gives Red wines their color / red, blue, purple hues:
anthocyanins
Acids created during fermentation, found in vinegar:
acetic acid
Slow thick tears caused by
residual sugar
Wine odor from prolonged contact with dead yeast cells:
leesy
Wine faults come can occur as a result from sulfur compounds:
mercaptan
Wine faults from excess of Brett?:
sweaty / horsey odor
what is cork taint?
2,4,6 trichloroanisole
Too much ethyl acetate
nail polish remover
Incomplete Malolactic fermentation can cause
Geranium
Two compounds create ascensense:
acetic acid and ethyl acetate
Wine fault smells like rotten eggs
hydrogen sulfide
Typical taster, recognize sweetness with at least ____ residual sugar
1%
Humans are most sensitive to
bitterness
Yellow green hues from
young white from cool growing region
Ruby orange hues (garnet) more likely be found in:
high acid reds
Turbid appearance most likely to be found in what type:
unfiltered wine - turbid means cloudy/foggy
Substance to produce up to 3 sensations, heat, sweetness &pungency
alcohol
what is most likely to be a Astringent wine
young, napa cab
Seyval blanc and baco noir grapes
they are hybrids
Vinifera refers to which category
grapevine species
Autochthonous variety
nebbiolo - only found in piedmont
Grapes aks grauburgunder
pinot gris
Known for fruity, mineral and petrol while young, baking spice when mature
riesling - key giveaway is petrol
Wines mostly made from cabernet franc
chinon
Made from majority of merlot:
right bank bordeaux
leading grape in AUS
Syrah
Concord grape is member of:
vitis lambrusca
Hunter valley AUS:
best known for semillon
Chenin blanc, most widely grown in which country
South Africa
Grapes native to france but famous ins ARG
Malbec
Ugni blanc, is also known as
Trebbiano
Cannonau also known as
Grenache
Produces wine from malbec
Cahors
Photosynthesis:
Can only occur when the sun is shining
In general, how much water do vines need on annual basis:
20 to 30 inches
Best describes vine process of veraison
the grapes begin a sudden acceleration toward maturation and begin to take color
Favorite latitudes for grape growing
30 to 50 degrees
Vineyard diseases with glassy-winger sharpshooter
Pierces Disease
Correct progression of life cycle of grapevine:
bud break, shoot and leaf growth, flowering, berry set, veraison, harvest
Vine condition known as noble rot:
botrytis
Sugar broken down, converted into biological energy
Respiration
Bud break begins when temps get above
50 degrees F
Which soil has smallest particle size:
Clay
Soil best draining?
rocks
Soil worst draining?
Clay
Most likely to produce wine by saignee
1) deep red wines and 2) light rose
Saignee is
bleeding the juice off red grapes, but only part of it
Newly pressed juice to settle for a day before fermentation:
debourbage
Chaptalization:
adding sugar to the juice to boost alcohol content
Side effect of ML create butter aroma:
diacetyl
Cake of compressed grape skins and seeds after final pressing
Pomace
Whole uncrushed grape clusters:
Carbonic Maceration
Very pale rose of provence: made using
Direct Press
Processed used in Tavel
Saignee
What is Sur lie aging
allowing newly fermented wine to rest on dead yeast cells for a period of time
Mass of grapes that rises to the top of tank during red wine fermentation
The Cap
Highest level of potential residual sugar:
Demi-Sec
Which of following is the largest:
nebuchadnezzar
What is added to sparkling after wine is disgorged
liqueur d’expedition (the last thing that happens before it goes out on expedition / shipment) - dry wine and maybe sugar
Liqueur de tirage
yeast / sweet grape juice - added to initiate the second fermentation
White wine just white grapes:
Blanc de Blanc
most consistent / house style champagne?
non vintage
Second fermentation of a bottle
Prise de Mousse
Pupitre
riddling rack / wooden rack
Tete de cuvee
top of the line sparkling wine
French term for riddling
Remuage
Steps of traditional method of sparkling wine:
first fermentation, blending, bottling, second ferm, riding, disgorging, dosage (blending occurs before 2nd ferm)
Fortified wine from italy
marsala
Sherry is aged and blended in complex process:
Solera System
Lagares
big stones process used in portugal for port
Sherry aged in presence of flor year
Fino Sherry
Vin doux naturel france
muscat de beaumes
Fortified wines from cyprus
commandaria
Which is vin de liqueur:
pineau des charentes
Process of adding alcohol to fermenting wine, while it still has RS, is:
mutage (most commonly used for Port)
Oloroso sherry:
allowed to undergo oxidative aging
Dry madeira:
sercial (lightest and driest)
Airen
mostly used for spanish brandy
Grape most commonly used in sherry:
Palomino
