Flipcards - Defining Terms Flashcards
TCA
Trichloroanisole - a compound causing cork taint, resulting in musty or moldy aromas in wine.
Négociant
A wine merchant who buys grapes or finished wine to blend and sell under their own label.
Dosage
The addition of sugar to sparkling wine after disgorgement to balance acidity.
Rootstock
The root system of a grapevine onto which a scion is grafted, chosen for its resistance to disease, pests, and soil conditions.
Climate Change
Long-term changes in temperature and weather patterns, often linked to human activities, affecting viticultural practices globally.
Cover Crops
Plants grown to improve soil health, manage weeds, and enhance biodiversity in vineyards.
Aspect
The orientation of a vineyard slope, affecting sunlight exposure and temperature.
Vine Density
The number of vines planted per hectare, impacting competition, vigor, and grape quality.
Row Orientation
The direction in which vineyard rows are planted, influencing sunlight exposure and air circulation.
Pests and Diseases
Organisms and pathogens harmful to vines, including phylloxera, downy mildew, and powdery mildew.
Temperature
A climatic factor crucial to vine growth stages, grape ripening, and flavor development.
Yield Restrictions
Limiting the quantity of grapes harvested to enhance grape concentration and quality.
Old Vines
Vines that are typically 30-100+ years old, often producing lower yields with concentrated flavors.
Diseases of the Vine
Common vineyard diseases, e.g., powdery mildew, downy mildew, and botrytis, threatening vine health and yields.
Pruning
The practice of cutting back vines to control growth and influence grape yield and quality.
Water Sustainability
Efficient use and conservation of water resources in vineyards, particularly in drought-prone regions.
Wine Stability
The ability of a wine to maintain its quality and resist faults over time, affected by factors like acidity and alcohol levels.
Inert Gas
Gases like nitrogen or CO₂ used in winemaking to prevent oxidation.
Laboratory Analyses
Tests conducted on grape juice or wine, such as pH, Brix (sugar level), and TA (total acidity), prior to fermentation.
Wild Fermentation
Fermentation initiated by native, non-cultured yeasts, often leading to complex and unpredictable flavors.
Yeasts
Microorganisms responsible for alcoholic fermentation, converting sugars into alcohol and contributing flavors.
Malolactic Fermentation (MLF)
A secondary fermentation converting malic acid to softer lactic acid, often used to soften acidity.
Oxygen Management
Control of oxygen exposure during winemaking to prevent oxidation and preserve wine quality.
Skin Contact
The period grape skins remain in contact with juice, extracting color, tannins, and flavor compounds.
Final Sugar Levels
The amount of residual sugar remaining in wine, affecting sweetness and fermentation stability.
Lees Ageing
The process of allowing wine to mature on dead yeast cells, enhancing texture and complexity.
Extreme Heat
High temperatures that stress vines, affecting grape quality and yield.
Precipitation
Rainfall levels during the growing season, which can impact vine growth and disease pressure.
Nitrogen Deficiency
Low levels of nitrogen, an essential nutrient for vines, affecting vine vigor and grape quality.
Ungrafted Vines
Vines grown without a rootstock graft, making them more susceptible to pests like phylloxera.
Bulk Transport
The practice of shipping wine in large containers for bottling at the destination, impacting cost and quality.
Sulphites
Compounds added to wine to preserve freshness and prevent oxidation, but often reduced to meet consumer demand.
Filtration
The process of removing particles from wine before bottling, which can influence clarity and stability.
Sunlight Exposure
The amount of sunlight vines receive, affecting photosynthesis and grape ripening.
Fortified Wine
Wine to which spirits have been added, increasing alcohol content and preserving stability.
Private-Label Wine
Wine produced by a winery but branded by a retailer or distributor, offering exclusivity and price control.
Consumer Taste Preference
Trends in wine styles and flavors favored by consumers, shaping production practices.
Scarcity/Rarity
Limited availability of certain wines, creating a perception of exclusivity and higher value.
Slopes in Vineyards
The inclination or steepness of vineyard land, affecting water drainage, sunlight exposure, and temperature variation.
Grape Quality
The overall condition of grapes, including factors like sugar content, acidity, and phenolic maturity, which influence wine quality.
Brettanomyces
A yeast genus known for producing “Brett” aromas (e.g., barnyard, medicinal) that can add complexity or be considered a fault.
What are Katabatic winds
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.
What are Anabatic winds
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.
