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ISG > Definitions > Flashcards

Definitions Flashcards

1
Q

Fermentation Process

A

Sugar + Yeast= Alcohol + heat

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2
Q

AVA

A

American Viticultural Area- USA system of geographical boundaries

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3
Q

Autolysis

A

Breakdown of yeast cells during lees aging of wines- commonly with Champagne

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4
Q

Batonnage

A

French term for lees stirring

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5
Q

Botrytis

A

Fungal disease that attacks healthy fully ripe grapes

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6
Q

Budding

A

Initial vine growth in early spring

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7
Q

Carbonic Maceration

A

Whole berry fermentation in a sealed container with CO2- produces a wine with bright color, fruit, and low tannin. Commonly done to Gamay.

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8
Q

Charmat

A

Tank method for sparkling wine- Second fermentation takes place in a sealed tank rather than in the bottle. Done to Prosecco and Asti

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9
Q

Corked

A

TCA- tainted cork must smell, wet cardboard

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10
Q

Cote d’or

A

Region in burgundy

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11
Q

Coulure

A

Weather malady where fruit does not develop properly and falls off after flowering

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12
Q

Degorgement

A

Step in traditional method of sparkling where a plug of dead yeast cells is removed from the wine- followed by dosage

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13
Q

Dosage

A

Traditional method sparkling wine production following disgorgement where bottles are topped up with a mix of wine and sugar

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14
Q

Fining

A

Step in winemaking where a material is added into the wine to remove unwanted substances or to clarify/stabilize the wine

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15
Q

Grey Rot

A

When grapes that are not matured start botrytis

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16
Q

Gyropallate

A

spanish machine that riddles wines during traditional method of sparkling wine production

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17
Q

Lagares

A

Troughs in Portugal which grapes are crushed by foot

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18
Q

Lees

A

Sediment that settles to the bottom of a container- dead yeast cells

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19
Q

Liqueur de Tirage

A

Sugar wine and yeast added to sparkling to start second fermentation

20
Q

Liqueur d’expedition

A

Topping up the bottle of sparkling wine following disgorgement with wine and or a wine and sugar mix

21
Q

Malolactic Fermentation

A

Where sharp malic acids are converted to soft lactic acids by bacteria

22
Q

Millerandage

A

Abnormal fruit set in the vine bunch where grapes are a different size and ripeness caused by adverse weather, disease, or nutritional deficiency

23
Q

Must

A

Unfermented liquid of crushed grapes, pulps, and skins

24
Q

Must weight

A

Measure of sugar content of grapes and grape juice used to gauge potential alcohol content

25
Q

Oldium

A

French term for Powdery Mildew

26
Q

Palomino

A

White grape variety key to production of Sherry

27
Q

Pedro Ximenex

A

Spanish grape important in Sherry

28
Q

Pierce’s Disease

A

Bacterial vine disease native to USA and spread by a glassy winged sharpshooter. Problem in USA today

29
Q

Pigeage

A

French term for pushing down and breaking up the cap of a fermenting vat of red wine (punching down)

30
Q

Pupitres

A

Traditional racks in which remuage for Champagne is conducted

31
Q

Racking

A

Moving wine off sediment by transferring wine from one vat or barrel to another

32
Q

Remontage

A

Wines at the bottom of the tank is pumped up and over the floating cap of skins (pumping over)

33
Q

Remuage/Riddling

A

Traditional Method sparkling wine where production where bottles are rotated and moved to concentrate sediment in the neck prior to disgorgement.

34
Q

Rootstock

A

The phylloxera resistant part of the vine

35
Q

Saignee

A

Bleeding off watery juice after brief skin contact to produce rose wines of concentrate must in red wines

36
Q

Schist

A

Rock high in potassium and magnesium that is considered desirable for fine wine.

37
Q

Scion

A

Upper part of vine where shoots, leaves flowers and fruits grow

38
Q

Spumante

A

Italian full sparkling wine

39
Q

Terra Rossa

A

Red earth- iron rich topsoil over limestone subsoil (common in South Australia Coonawarra for cab sauv)

40
Q

Tirage

A

Sparkling wine where second fermentation of base wines is added yeast and sugar leads to a sparkling base wine. Also, the length of time wine spends in contact with yeast after second fermentation.

41
Q

Transfer Method

A

Sparkling wine production in which second fermentation takes place in a the bottle but disgorging aging and clarification take place in a tank

42
Q

Triage

A

Sorting grapes

43
Q

TCA

A

Compound arising from chlorine on cork bark or wood that leads to a corked unpleasant smell.

44
Q

Tuffeau

A

Calcareous well draining rock type common in the Loire Valley

45
Q

Ullage

A

Air space inside a bottle or barrel

46
Q

Veraison

A

Period of ripening when grapes change color and increase sugar, decrease acid

ISG (24 decks)

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