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CWS > English Terms > Flashcards

English Terms Flashcards

1
Q

Acetadehyde

A

the most common aldehyde in wine, formed by the oxidation of ethanol

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2
Q

Acetic Acid

A

an acid most commonly created in wine by bacteria (acetobacter) when the wine is oxidized or exposed to air, generally considered a fault when above the recognition threshold

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3
Q

Acetobacter

A

the type of bacteria that causes wine spoilage in the presence of oxygen by producing acetic acid

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4
Q

Acid

A

the class of chemical compounds that produce a tart, sharp or biting character in wine

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5
Q

Acidification

A

adding acid to grape must or wine for the purpose of creating a balanced wine

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6
Q

Alcohol

A

the by-product of yeast and sugar; the intoxicating element in wine

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7
Q

Aldehyde

A

any of several chemical compounds caused by the oxidation of alcohol

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8
Q

American Viticulture Area

A

one of the officially recognized wine regions (appellations) in the United States

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9
Q

Anthocyanin

A

any of various phenolic compounds found in plants which give grapes a blue, purple, or red coloration

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10
Q

Appellation

A
  1. the name of an officially recognized quality wine region (especially in french-speaking countries)
  2. the region itself
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11
Q

Aroma

A

a sensory characteristic of a wine detectable by the olfactory senses of the nose

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12
Q

Ascensence

A

the resulting state of a wine when acetic acid and ethyl acetate combine

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13
Q

Aspect

A

relationship of the slope of a vineyard to the sun or compass; a vineyard with southern aspect slopes downward to the south

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14
Q

Autochthonous

A

native or indigenous

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15
Q

Autolysis

A

the disintegration of dead yeast cells in wine due to the action of their own enzymes

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16
Q

Balthazar

A

a traditional large bottle for sparkling wine that holds 12 liters, equivalent to sixteen standard bottles

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17
Q

Base Wine

A

wine after the initial fermentation, prior to further handling such as blending, fortification, or addition of liqueur de tirage

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18
Q

Berry Set

A

the transition of fertilized grapevine flowers into grapes (berries); also known as fruit set

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19
Q

Biodynamic Viticulture

A

a system of grape growing based on metaphysical principles

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20
Q

Blush

A

pink, referring to a rose wine that is usually off-dry to sweet

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21
Q

Botrytis (Botrytis cinerea)

A

noble rot; a fungus which, under appropriate conditions, draws water out of grapes and thereby concentrates the sugar content (while simultaneously adding distinctive flavor elements)

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22
Q

Brettanomyces

A

a member of the yeast family that can infect a winery and some or all of the wines; usually associated with a sweaty or horsy odor

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23
Q

Brix

A

a measure of the sugar level in grapes or juice

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24
Q

Brut

A

a sweetness category of sparkling wine with little or no perceptible sugar

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25
Q

Bud Break

A

the initial appearance of green shoots growing out of grapevines each spring

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26
Q

Cane

A

a one year old grapevine branch that will support new growth in the current year

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27
Q

Canopy

A

the upper part of grapevines during the growing season, comprising most of the leaves, shoots and fruit

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28
Q

Cap

A

the floating mass of grape skins and other solids formed during red wine fermentation

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29
Q

Carbonic Maceration

A

a procedure for fermenting whole, unbroken grapes in the absence of oxygen and without the use of yeasts

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30
Q

Chaptalization

A

adding sugar to grape juice before fermentation to increase the alcohol content of the finished wine

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31
Q

Clarification

A

the process of removing haze and particulate matter from wine to make it clear

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32
Q

Clone

A

a grapevine grown by rooting or grafting a cutting from another vine, which is therefore genetically identical to the original plant

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33
Q

Cloning

A

the process of producing large quantities of vines from a single parent by cultivating cuttings of the original

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34
Q

Cold Soak

A

a period of immersing grape skins and solids in juice prior to fermentation to draw out color and flavor, at a temperature low enough to prevent fermentation from beginning spontaneously

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35
Q

Cold Stabilization

A

the process of removing excess tartaric acid from a wine by chilling the wine to a very low temperature

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36
Q

Continental Climate

A

a climate typical of interior sections of large landmasses, characterized by hot summers and cold winters and precipitation throughout the year

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37
Q

Control State

A

a US state in which the state government performs the role of wine (or liquor) distributor and/or retailer

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38
Q

Cordon

A
  1. an arm or branch of a grapevine, from which fruit-producing shoots grow
  2. the wire of a trellis on which a vine cordon is trained
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39
Q

Corked

A
  1. sealed with a cork

2. affected by cork taint

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40
Q

Cork Taint

A

a characteristic undesirable aroma in wine sometimes caused by contamination of a wine cork with the compound TCA

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41
Q

Cross, crossing

A

the offspring of sexual reproduction of different subspecies within the same species eg. a variety produced by cross-fertilization one vinifera grape variety with another

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42
Q

Crusher-destemmer

A

a machine that breaks open harvested grapes to begin the extraction of juice for fermentation and/or removes the stems from grape bunches

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43
Q

Cultivar

A

a grape variety produced through selective breeding

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44
Q

Cuvee

A

a blend of many different wines; often used to refer to the base wine in the production of Traditional Method sparkling wine

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45
Q

Decanting

A

moving wine from a bottle into another container for the purposes of aeration or separating the wine from sediment

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46
Q

Delestage

A

french term for rack and return, a type of pumping over in which the fermenting juice is drained into a separate holding tank before it is returned to the original tank by spraying it over the now sunken cap

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47
Q

Denomination of Origin

A
  1. the name of an officially recognized quality wine region

2. the region itself

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48
Q

Dessert Wine

A
  1. a wine intended for consumption after a meal
  2. any sweet wine
  3. in the United States, any wine with more than 14% alcohol
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49
Q

Detection Threshold

A

the smallest amount of a stimulus necessary to be noticed but not necessarily identified

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50
Q

Disgorging

A

the process of removing dead yeast cells from bottle-fermented sparkling wine after the second fermentation (degorgement)

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51
Q

Distillation

A

the separation of ethanol and other components from wine by evaporation

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52
Q

Diurnal

A

daily

eg. temp range between the high and low temperatures in a single day

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53
Q

Dosage

A

the addition of sugar and base wine to sparkling wine after the second fermentation and disgorging to achieve the desired sweetness level

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54
Q

Downy Mildew

A

a serious fungal disease of grapevines; also known as peronospora

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55
Q

Dry

A

not sweet, lacking perceptible sugar

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56
Q

Enology

A

the science of winemaking

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57
Q

Estate

A

typically, a winery that owns and makes wine from the vineyards that surround it

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58
Q

Ester

A

any of various chemical compounds that result from the joining of an acid and an alcohol

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59
Q

Ethanol

A

the most common alcohol found in wine

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60
Q

Ethyl Acetate

A

a common ester formed through a reaction of ethanol and acetic acid; associated with the odor of nail polish remover

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61
Q

Extra Dry

A

a sweetness category of sparkling wine that is off-dry

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62
Q

Fermentation

A

a complex biochemical process by which yeast cells convert sugar to alcohol and other chemical compounds, with carbon dioxide and heat as by-products

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63
Q

Field Selection

A

cuttings taken from many vines in the same vineyard

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64
Q

Fining

A

a winemaking procedure for clarification in which a nonreactive material such as milk solids or bentonite clay is added to wine to attract suspended and electrically charged particles and draw them out of the liquid

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65
Q

Flavone (flavonol)

A

a phenolic compound found in plants that gives grapes a yellow coloration

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66
Q

Flavor

A

a sensory characteristic of a wine detectable as a taste, an aroma, or a combination of the two

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67
Q

Flor

A

a film-forming (floating) yeast most commonly associated with southwestern Spain that is responsible for the character of fino Sherry

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68
Q

Flying winemaker

A

a winemaker who makes wine in multiple, widely spaced location, especially in both the northern and southern hemispheres

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69
Q

Fortification

A

the addition of alcohol to a base wine

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70
Q

Fortified wine

A

wine to which alcohol has been added to raise the final alcohol level to 15 percent or higher

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71
Q

Foxy

A

a descriptor commonly used to describe the characteristic flavor of native American grape varieties

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72
Q

Franchise state

A

a US state in which state laws grant distributors exclusive relationships with suppliers brands, often giving them considerable leverage over wineries and importers

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73
Q

Fructose

A

one of the two most prevalent sugars in grapes

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74
Q

Fruit set

A

the transition of fertilized grapevine flowers into grapes; also known as berry set

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75
Q

Futures

A

wine offered for sale prior to bottling

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76
Q

Geographical indication

A
  1. the name of an officially recognized wine region

2. the region itself

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77
Q

Glucose

A

one of the two most prevalent sugars in grapes

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78
Q

Grafting

A

inserting a cutting from one grapevine into an incision on another so that they will fuse together and grow as one plant

79
Q

Gyropalette

A

a mechanical device to replace hand riddling of sparkling wine bottles as part of the disgorging process

80
Q

Half-bottle

A

a wine bottle containing 375 mililiters

81
Q

Hang time

A

the period between the earliest possible harvest date for a specific vineyard and the actual harvest date, allowing for additional ripening of the fruit

82
Q

Hectare

A

a metric unit of surface area, equal to 2.47 acres

83
Q

Hybrid

A

the offspring of sexual reproduction of different but closely related species
eg. a grape produced by cross-fertilizing one vinifera grape variety with another grape species such as labrusca or riparia

84
Q

Hydrogen sulfide

A

the odor of rotten eggs caused by sulfur compounds in the complete absence of oxygen

85
Q

Ice wine

A

a dessert wine produced by crushing frozen grapes and discarding the water ice

86
Q

Indigenous

A

varieties native to the area, not imported

87
Q

Integrated pest management

A

an approach to vineyard pest control that incorporates the use of beneficial insects and predators in addition to or instead of chemical pesticides

88
Q

International varieties

A

grape varieties that have been widely transplanted to vineyards on most continents

89
Q

Jerobaum

A

a traditional large bottle for sparkling wine that holds 3 liters, equivalent to four standard bottles

90
Q

Kimmeridgian chalk

A

a type of clay or chalk from the seabed of the late Jurassic era that now forms a classic soil ideal for Chardonnay in northern France

91
Q

Kosher

A

wine made according to strict Jewish dietary laws and therefore suitable for consumption by Orthodox Jews

92
Q

Labrusca (Vitis labrusca)

A

a species of wine grape native to North America

93
Q

Lactic acid

A

a mild acid that is not found in grapes but is present in many wines after malolactic fermentation

94
Q

Lees

A

sediment in wine after fermentation, consisting primarily of dead yeast cells and grape solids

95
Q

Legs

A

thick, viscous droplets of liquid that run slowly down the interior of a glass of wine after swirling

96
Q

Liqueur de Tirage

A

a mixture of yeast and sugar added to a base wine to initiate a second fermentation and create a sparkling wine

97
Q

Maceration

A

the soaking of grape skins and other solids in grape juice or especially wine in order to extract color, tannin, and other phenolics from the skins and into the liquid

98
Q

Maderization

A

the process a wine undergoes when subjected to heat and oxidation

99
Q

Magnum

A

a wine bottle with double the capacity of a standard bottle, 1.5 liters

100
Q

Malic acid

A

a moderately strong acid that is found in abundance in unripe grapes but which decreases as the grapes ripen; the primary input to malolactic fermentation

101
Q

Malolactic fermentation

A

a biochemical process by which lactic bacteria convert magic acid to lactic acid, thereby reducing a wine’s acidity and altering the flavor profile, with carbon dioxide as the primary by-product

102
Q

Maritime climate

A

a climate typical of coastal sections of large landmasses, characterized by warm summers and cool winters plus considerable precipitation and humidity throughout year

103
Q

Mediterranean climate

A

a climate typical of the southwestern quadrants of large landmasses in the temperate zone, characterized by hot, dry summers and mild, rainy winters, with low humidity

104
Q

Mercaptan

A

a sulfurous compound that is very malodorous and generally ruins a wine if it develops

105
Q

Mesoclimate

A

the climate of a relatively small area, such as a vineyard

106
Q

Methuselah

A

a traditional large bottle for sparkling wine that holds 6 liters, equivalent to eight standard bottles

107
Q

Mevushal

A

kosher wine that has its must or wine flash-pasteurized and is therefore permanently kosher

108
Q

Microclimate

A

the climate of a small, very specific area, such as a vineyard row or a single vine

109
Q

Micro-oxygenation

A

the introduction of minuscule amounts of oxygen into a tank of young wine to cause controlled aging, simulating the natural conditions in a wooden barrel

110
Q

Must

A

unfermented grape juice

111
Q

Must weight

A

the density or specific gravity of unfermented grape juice, which roughly equates to the juice’s sugar content and therefore the potential alcohol in the finished wine; measures of must weight include the widely used Brix scale, as well as Baume sometimes used in France, Oechsle in Germany, and KMW in Austria

112
Q

Mutation

A

a genetic change; a natural but random alteration to the DNA of a grapevine that results in traits unlike those of the plant’s parents or clone source

113
Q

Nebuchadnezzar

A

a traditional large bottle for sparkling wine that holds 15 liters, equivalent to 20 standard bottles

114
Q

Negociant

A

a middleman who buys grapes or finished wine for resale and who may also ferment, age, blend, and/or bottle the wine

115
Q

New World

A

for wine purposes, all countries outside Europe, or the wine styles of those countries

116
Q

Noble rot

A

botrytis

117
Q

Oenophile

A

literally, wine lover

118
Q

Off-dry

A

having a small amount of perceptible sugar

119
Q

Off-premise

A

away from the place of business; specifically, the segment of the wine industry that sells wine for consumption elsewhere, such as wine shops and supermarkets

120
Q

Oidium

A

powdery mildew

121
Q

Old world

A

for wine purposes, the countries of Europe, or the traditional wine styles of those countries

122
Q

Olfactory epithelium

A

the sensory organ for the sense of smell

123
Q

On-premise

A

at the place of business; specifically, the segment of the wine industry that sells wine for consumption on-site, such as restaurants and wine bars

124
Q

Organic viticulture

A

a practice of grape growing based on the avoidance of non-natural, manufactured chemicals such as pesticides and fertilizers

125
Q

Oxidation

A

chemical changes that take place in the presence of oxygen, both at a molecular level and in a more general sense, to a wine that is exposed to the air

126
Q

Oxidize

A

to undergo oxidation

127
Q

Peronospora

A

downy mildew

128
Q

pH

A

a measure of the strength of an acidic solution such as wine

129
Q

Phenolics

A

a class of complex carbohydrates molecules, including tannins, anthocyanin, flavonols, vanillin, and resveratrol; also known as polyphenolics or polyphenols

130
Q

Photosynthesis

A

a biochemical process by which chlorophyll in green plants stores the energy from sunlight, using it to convert carbon dioxide and water into simple sugar, with oxygen as a by-product

131
Q

Phylloxera (Daktulosphaira vitifoliae)

A

a root louse that sucks sap from grapevines, reducing their productivity and eventually killing them; one of the most serious pests in viticulture

132
Q

Pierce’s disease

A

one of the most serious vine diseases threatening vineyards today, caused by bacteria spread by the glassy-winged sharpshooter and other insects

133
Q

Polymerize

A

to join together two molecules to create a larger one

134
Q

Polyphenolics

A

long chain phenolic molecules

135
Q

Pomace

A

the residue left after grapes are pressed, consisting of skins, seeds, stems, and other solids

136
Q

Powdery mildew

A

a serious fungal disease of grapevines; also known as oidium

137
Q

Press

A
  1. to squeeze grapes in order to extract the juice from the solids
  2. the machine used to press grapes
138
Q

Protected designation of origin (PDO)

A

the general legal category of officially recognized quality-wine regions in the European Union

139
Q

Protected geographical indication (PGI)

A

the general legal category of officially recognized wine regions below the quality-wine level in the European Union

140
Q

Pruning

A

removing unwanted canes, shoots, and leaves from grapevines

141
Q

Pumping over

A

a method of cap management that involves drawing liquid from the bottom of a tank of fermenting juice and pouring it over the top of the floating skins to wet and break up the cap

142
Q

Punching down

A

a method of cap management that involves physically pushing the floating skins down into the tank of fermenting juice

143
Q

Quality wine

A

wine with superior characteristics

144
Q

Quality wine produced in a specific region (QWPSR)

A

the former general category of officially recognized quality-wine regions in the European Union, now being replaced by “protected designation of origin (PDO)”

145
Q

Racking

A

moving wine from one vessel (tank, barrel) to another in order to separate the clear wine from sediment

146
Q

Recognition threshold

A

the smallest amount of a stimulus necessary to be noticed and identified

147
Q

Reduction

A

the chemical opposite of oxidation in which oxygen is scavenged from various molecules

148
Q

Refractometer

A

a device that measures the refraction of light through a liquid, used to measure the sugar level of grape juice in Brix

149
Q

Rehoboam

A

a traditional large bottle for sparkling wine that holds 4.5 liters, equivalent to six standard bottles

150
Q

Reserve

A
  1. wine with superior characteristics compared with a winery’s other wines; may or may not be legally defined
  2. to hold back for future use
151
Q

Residual sugar

A

sugar that remains in a wine after fermentation, usually measured in grams per liter (g/L) or percent

152
Q

Respiration

A

the biological process of breaking down chemicals such as sugar to release stored energy

153
Q

Resveratrol

A

a phenolic compound found in grapes that is believed to have beneficial health effects in humans

154
Q

Riddling/remuage

A

shaking and repositioning bottles of sparkling wine in order to move dead yeast cells to the neck of the bottle for disgorging

155
Q

Rootstock

A

the portion of a grafted grapevine that is rooted in the soil

156
Q

Rose

A

pink colored wine

157
Q

Salmanazar

A

a traditional large bottle for sparkling wine that holds 9 liters, equivalent to twelve standard bottles

158
Q

Scion

A

the portion of a grafted grapevine that produces shoots, leaves, and fruit

159
Q

Sparkling wine

A

wine that contains dissolved carbon dioxide under pressure so that it produces bubbles spontaneously when its bottle is opened

160
Q

Species

A

a scientific grouping of grapevines that are genetically similar, have broad characteristics in common, and can produce viable offspring though sexual reproduction

161
Q

Split

A

a wine bottle containing 187 milliliters

162
Q

Still

A
  1. not sparkling

2. a machine for distillation

163
Q

Stuck fermentation

A

a situation in which the fermentation of wine stops on its own before the desired level of alcohol is produced

164
Q

Subspecies

A

a grouping of grapevines within a species that have considerable genetic and qualitative similarity; ore or less synonymous with variety

165
Q

Succinic acid

A

this acid is a minor component in grapes and a by-prodcut of normal alcoholic fermentation

166
Q

Sulfite

A

a category of sulfur containing chemical compounds

167
Q

Sulfur dioxide

A

the most common form of sulfur in wine, which acts as a preservative

168
Q

Sustainability

A

a philosophy of agriculture that focuses on indefinitely maintaining the viability of the land, the crops, agricultural businesses, and the agricultural workforce

169
Q

Table wine

A
  1. a wine intended for consumption during a meal
  2. any non sparkling, unfortified, and relatively dry wine
  3. in the US, any wine with 14% alcohol or less
  4. the former general legal category for wines with minimal restrictions on production in the EU, now simply referred to as wine
170
Q

Tannic

A

containing high levels of tannin

171
Q

Tannin

A

any of various phenolic compounds found in grapes that give wine a somewhat bitter taste and a distinctive mouth-drying feel

172
Q

Tartaric acid

A

the most common acid of grapes and wine

173
Q

Tartrate

A

a crystalline compound that is formed when wine contains more tartaric acid than it can retain dissolved in solution, usually when the wine is chilled

174
Q

Taste

A

a sensory characteristic of a wine detectable by the taste buds of the tongue and mouth

175
Q

TCA

A

2,4,6-trichloroanisole, the primary chemical responsible for cork taint

176
Q

Terroir

A

the all-inclusive physical environment of a vineyard

177
Q

Three-tier system

A

a regulatory sytem in the US and some other countries that requires separation between business involved in 1. making, 2. distributing, and 3. retailing wine

178
Q

Tonne

A

a metric ton, equal to 1,000 kilograms or about 2,200 pounds

179
Q

Total acidity

A

a measure of the quantity of all acids in a wine, usually in grams per liter

180
Q

Training system

A

a method of positioning and shaping grapevines to improve the quality of the fruit and/or the ease of harvesting

181
Q

Translocation

A

the movement of sugar and other compounds from one part of a plant to another, especially from leaves to fruit

182
Q

Transpiration

A

the evaporation of water through openings on the underside of plants leaves (stomata)

183
Q

Trellis

A

a physical structure to support grapevines as part of a training system

184
Q

Vanillin

A

a phenolic compound found in oak that gives barrel-aged wines a vanilla aroma or flavor

185
Q

Varietal

A
  1. realting to a grape variety

2. a wine made primarily with a single grape variety and named for a single grape variety

186
Q

Variety

A

a named type of grapevine with recognizable characteristics; more or less synonymous with subspecies

187
Q

Veraison

A

a biochemical change in grapes when color (other than green) first appears in the grapes, sugar and other flavor components are stored in the grapes, and the berries begin to enlarge and soften

188
Q

Vinifera (Vitis vinifera)

A

the species of wine grape native to the Middle East and Europe that is used to produce most wine

189
Q

Vinification

A

the process of winemaking

190
Q

Vintage

A
  1. the year in which grapes were grown or wine was made

2. a style of sparkling or fortified wine

191
Q

Viticulture

A

the science and practice of grape growing

192
Q

Volatile

A

prone to evaporation

193
Q

Yeast

A

single-celled organisms responsible for the primary alcoholic fermentation of wine

CWS (6 decks)

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