Flipcards - Defining Terms

Question 1

TCA

Answer 1

Trichloroanisole - a compound causing cork taint, resulting in musty or moldy aromas in wine.

Question 2

Négociant

Answer 2

A wine merchant who buys grapes or finished wine to blend and sell under their own label.

Question 3

Dosage

Answer 3

The addition of sugar to sparkling wine after disgorgement to balance acidity.

Question 4

Rootstock

Answer 4

The root system of a grapevine onto which a scion is grafted, chosen for its resistance to disease, pests, and soil conditions.

Question 5

Climate Change

Answer 5

Long-term changes in temperature and weather patterns, often linked to human activities, affecting viticultural practices globally.

Question 6

Cover Crops

Answer 6

Plants grown to improve soil health, manage weeds, and enhance biodiversity in vineyards.

Question 7

Aspect

Answer 7

The orientation of a vineyard slope, affecting sunlight exposure and temperature.

Question 8

Vine Density

Answer 8

The number of vines planted per hectare, impacting competition, vigor, and grape quality.

Question 9

Row Orientation

Answer 9

The direction in which vineyard rows are planted, influencing sunlight exposure and air circulation.

Question 10

Pests and Diseases

Answer 10

Organisms and pathogens harmful to vines, including phylloxera, downy mildew, and powdery mildew.

Question 11

Temperature

Answer 11

A climatic factor crucial to vine growth stages, grape ripening, and flavor development.

Question 12

Yield Restrictions

Answer 12

Limiting the quantity of grapes harvested to enhance grape concentration and quality.

Question 13

Old Vines

Answer 13

Vines that are typically 30-100+ years old, often producing lower yields with concentrated flavors.

Question 14

Diseases of the Vine

Answer 14

Common vineyard diseases, e.g., powdery mildew, downy mildew, and botrytis, threatening vine health and yields.

Question 15

Pruning

Answer 15

The practice of cutting back vines to control growth and influence grape yield and quality.

Question 16

Water Sustainability

Answer 16

Efficient use and conservation of water resources in vineyards, particularly in drought-prone regions.

Question 17

Wine Stability

Answer 17

The ability of a wine to maintain its quality and resist faults over time, affected by factors like acidity and alcohol levels.

Question 18

Inert Gas

Answer 18

Gases like nitrogen or CO₂ used in winemaking to prevent oxidation.

Question 19

Laboratory Analyses

Answer 19

Tests conducted on grape juice or wine, such as pH, Brix (sugar level), and TA (total acidity), prior to fermentation.

Question 20

Wild Fermentation

Answer 20

Fermentation initiated by native, non-cultured yeasts, often leading to complex and unpredictable flavors.

Question 21

Yeasts

Answer 21

Microorganisms responsible for alcoholic fermentation, converting sugars into alcohol and contributing flavors.

Question 22

Malolactic Fermentation (MLF)

Answer 22

A secondary fermentation converting malic acid to softer lactic acid, often used to soften acidity.

Question 23

Oxygen Management

Answer 23

Control of oxygen exposure during winemaking to prevent oxidation and preserve wine quality.

Question 24

Skin Contact

Answer 24

The period grape skins remain in contact with juice, extracting color, tannins, and flavor compounds.

Question 25

Final Sugar Levels

Answer 25

The amount of residual sugar remaining in wine, affecting sweetness and fermentation stability.

Question 26

Lees Ageing

Answer 26

The process of allowing wine to mature on dead yeast cells, enhancing texture and complexity.

Question 27

Extreme Heat

Answer 27

High temperatures that stress vines, affecting grape quality and yield.

Question 28

Precipitation

Answer 28

Rainfall levels during the growing season, which can impact vine growth and disease pressure.

Question 29

Nitrogen Deficiency

Answer 29

Low levels of nitrogen, an essential nutrient for vines, affecting vine vigor and grape quality.

Question 30

Ungrafted Vines

Answer 30

Vines grown without a rootstock graft, making them more susceptible to pests like phylloxera.

Question 31

Bulk Transport

Answer 31

The practice of shipping wine in large containers for bottling at the destination, impacting cost and quality.

Question 32

Sulphites

Answer 32

Compounds added to wine to preserve freshness and prevent oxidation, but often reduced to meet consumer demand.

Question 33

Filtration

Answer 33

The process of removing particles from wine before bottling, which can influence clarity and stability.

Question 34

Sunlight Exposure

Answer 34

The amount of sunlight vines receive, affecting photosynthesis and grape ripening.

Question 35

Fortified Wine

Answer 35

Wine to which spirits have been added, increasing alcohol content and preserving stability.

Question 36

Private-Label Wine

Answer 36

Wine produced by a winery but branded by a retailer or distributor, offering exclusivity and price control.

Question 37

Consumer Taste Preference

Answer 37

Trends in wine styles and flavors favored by consumers, shaping production practices.

Question 38

Scarcity/Rarity

Answer 38

Limited availability of certain wines, creating a perception of exclusivity and higher value.

Question 39

Slopes in Vineyards

Answer 39

The inclination or steepness of vineyard land, affecting water drainage, sunlight exposure, and temperature variation.

Question 40

Grape Quality

Answer 40

The overall condition of grapes, including factors like sugar content, acidity, and phenolic maturity, which influence wine quality.

Question 41

Brettanomyces

Answer 41

A yeast genus known for producing “Brett” aromas (e.g., barnyard, medicinal) that can add complexity or be considered a fault.

Question 42

What are Katabatic winds

Answer 42

Also known as fall winds, these winds flow downhill when cold, dense air moves over warmer air. They are often caused by gravity pulling denser air downslope. Katabatic winds are more common at night when the surface cools down. They can be very strong, reaching speeds of over 180 miles per hour.

Question 43

What are Anabatic winds

Answer 43

Also known as upslope winds, these winds flow uphill when warmer air rises above cooler air. They are caused by the sun heating a mountain slope faster than the surrounding air. Anabatic winds are more common during the day in calm, sunny weather. They are usually more calm than katabatic winds.