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Terms and Aging MS > Jancis > Flashcards

Jancis Flashcards

1
Q

Diammonium Phosphate

A

Common yeast nutrient added during fermentation

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2
Q

Marcottage

A

French for ‘layering method of vine propagation in the vineyard’

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3
Q

Remuage

A

French for ‘riddling’

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4
Q

Handgerüttelt

A

German for ‘hand riddled’

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5
Q

Schillerwein

A

A rotling from Württemburg

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6
Q

Flaschengärung

A

Bottle-fermented sekt

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7
Q

Dekkera

A

French for ‘Brettanomyces’

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8
Q

Abfüller

A

German term for bottler or shipper who assumes the responsibility for the origin and quality of the wine

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9
Q

Name 4 countries Greywacke is found.

A
  • S Africa’s Western Cape
  • Russian River Valley
  • Mosel, Ahr, Mittelrhein
  • Hawke’s Bay, Marlborough, Waipara
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10
Q

Feinherb

A

half-dry, no legal definition

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11
Q

Autovinification

•AKA?

A

Designed to extract maximum color from red grapes, primarily used in the production of red port by automatic pumping over
•Developed in the 1960s

•AKA Ducellier system

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12
Q

Millerandage vs Coulure

A
  • Millerandage - seedless berries due to poor fruit set

* Coulure - excessive shedding of ovaries, results in very few berries per bunch

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13
Q

Coupage

A

French for ‘blending’

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14
Q

AXR1 is a hybrid of what two species?

A

Rupestris and vinifera

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15
Q

Name 2 Vitis labrusca grapes.

A
  • Concord

* Niagara

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16
Q

Délestage

A

French for ‘racking’

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17
Q

Engarrafado

A

“Bottled” in Portuguese

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18
Q

What is Manzoni Bianco?

A

A Riesling x Pinot Blanc crossing

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19
Q

Parral

A

Argentine for the overhead vine-training system

•AKA Tendone in Italy

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20
Q

Jahrgang

A

German for ‘vintage’

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21
Q

Name 3 effects ‘processing aids’ might be used for.

A
  • Clarification
  • Stabilization
  • Fining
  • Removal of off-flavors
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22
Q

Pigeage

A

French for ‘punching down’

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23
Q

Éraflage

A

French for ‘destemming’

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24
Q

Atypical Ageing

A

Heat and dry conditions immediately before and after veraison resulting in extreme water stress can lead to the development of this aroma/flavour defect
•Aromas/flavors: moth balls, wet towel, old furtniture varnish
•Particularly susceptible: Müller-Thurgau, Kerner, and Bacchus

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25
Q

Égrappage

A

French for ‘destemming’

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26
Q

Schneewein

A

Snow wine; used for an ice wine made from grapes gathered when snow covered the vineyards

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27
Q

Amelioration

A

To “improve,” typically to chaptalize, may include acidification or deacidification

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28
Q

Macroclimate vs Microcliamte vs Mesoclimate

A
  • Macroclimate - area or region
  • Mesoclimate - Site climate
  • Microclimate - Specific to a vine or row of vines
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29
Q

Pierre Galet

A

Father of modern Ampelography based in Montpellier

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30
Q

What is RDI?

•When is it applied?

A

Regulated Deficit Irrigation

•Generally, the DROUGHT is applied between fruit set and a week or so after veraison

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31
Q

Ernte

A

German for ‘harvest’

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32
Q

Name 3 way to protect against frost.

A
  • Wind Machines
  • Helicopters
  • Smudge Pots
  • Lazo Machine (new; gas-powered burner towed behind a tractor that blows air out at 1000ºC)
  • Aspersion
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33
Q

Name 3 hybrids grapes.

A
  • Baco Noir
  • Vidal Blanc
  • De Chaunac
  • Chambourcin
  • Marechal Foch
  • Leon Millot
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34
Q

Fertigation

A

The practice of mixing soluble fertilizers with irrigation water

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35
Q

Sécheresse

A

French for ‘dought’ and occasionally used for ‘water stress’

36
Q

Amurensis

A

An Asian vine species of the vitis genus which takes its name from the Amur valley of northern China

37
Q

Argols

A

AKA Tartrates

38
Q

Helmut Becker

A

German vine-breeder at Geisenheim until his death in 1964

39
Q

Tendone

A

Italian for the overhead vine-training system used in southern Italy, especially in Abruzzo

40
Q

Anreicherung

A

German for ‘sweetening must before or during fermentation’

41
Q

Wire cage on Rioja bottles

A

AKA “Red” or “Malla”

•Marques de Riscal was the first, to prevent counterfeitors

42
Q

Respiration vs Photosynthesis

A
  • Respiration - consumes oxygen and CO2 is released and energy is released (e.g. growth)
  • Photosynthesis - combines H2O and CO2 using the suns energy to form sugars
43
Q

Laccase

A

A powerful oxidative enzyme particularly associated with botrytis bunch rot which turns grape must brown.

44
Q

Kelter

A

German for ‘wine press’

45
Q

Bourgeonnage

A

French for ‘thinning of surplus buds before flowering’

46
Q

Épamprage

A

French for ‘desuckering’

47
Q

Shot Berry

A

A small, immature, usually seedless berry resulting from insufficient pollination

48
Q

Lieblich

A

Austrian labeling term for 19-45 g/l of RS

•AKA Moelleux, Medium Sweet, Amabile

49
Q

Débourbage

A

French for ‘settling out solids from must or wine’

50
Q

Schielerwein

A

A rotling from Sachsen

51
Q

Name 3 American vine species.

A
  • V. aestivalis
  • V. berlandieri
  • V. labrusca
  • V. riparia
  • V. rupestris
52
Q

En taça

A

Portuguese for gobelet training

53
Q

Verandah System

A

South African for the overhead vine-training system

•AKA Tendone in Italy

54
Q

Alberelli a vaso

A

Italian name for gobelet training

55
Q

Foulage

A

French for ‘crushing’

56
Q

OWC

A

Original Wooden Case, found in regards to wine sales

57
Q

Diatomaceous Earth

A

Widely used for filtration

58
Q

Federweisser

A

German for unfiltered must containing CO2 and yeast that is still in the process of fermenting
•An autumn specialty served with onion quiche or roasted chestnuts

59
Q

Name 3 types of grafting methods. (think broad)

A
  • Green grafting
  • Notch grafting
  • Cleft grafting
60
Q

3 terms for ‘producer’ bottled in German.

A
  • Erzeugerabfüllung - ‘producer bottling’ may be used by co-ops
  • Gutsabfüllung
  • Schlossabfüllung
61
Q

Parron

A

Chilean for the overhead vine-training system

•AKA Tendone in Italy

62
Q

Explain the reverse osmosis process.

A

A portion of high alcohol wine is passed through a reverse osmosis installation, which removes a colourless permeate that consists almost entirely of water and alcohol, and returns the retentate (rest of the wine) to the tank
•The alcohol may be removed from the permeate by distillation and the water returned to the wine to produce a wine of reduced alcohol, that can then be used as a blending tool for the final wine
•Typically, this is subject to less than 1/4 of the total production

63
Q

Métayage

A

French for ‘sharecropping’

64
Q

Palissage

A

French for ‘vine training’

65
Q

Albert Julius Winkler

A

US Davis scientist commonly associated with a particular method of climate classification involving heat summation
•Winkler Scale
•Along with Maynard Amerine

66
Q

Malvidin

A

The phenolic pigment primarily responsible for the color of red wine

67
Q

Soutirage

A

French for ‘racking’

68
Q

Einzelpfahlerziehung

A

A vine individually trained to a single stake

•Used on very steep slopes such as the Mosel

69
Q

Lagar

A

A term in Portugal for low-sided stone troughs where grapes are trodden and fermented

70
Q

Collage

A

French for ‘fining’

71
Q

Aoûtement

A

French for ‘cane ripening’

72
Q

Isoamyl Acetate

A

An ester present in all fermented beverages, at higher concentations it is associated with banana-like aromas

73
Q

LGKA

A

Lange Goldkapsel abbreviation that may be found on a German wine label
•Goldkapsel may be indicated by GKA

74
Q

Microbullage

A

French for ‘micro-oxygenation’

75
Q

What does ‘oxygen transmission rate’ refer to?

A

The interaction between wine and oxygen in regards to the bottle closures

76
Q

Gerstoff

A

German for ‘tannin’

77
Q

Badisch Rotgold

A

A rotling from Baden

•min 51% PG + PN

78
Q

Winzergenossenschaft

A

German for ‘co-op’

79
Q

Grosser Ring

A

Mosel growers association

80
Q

Name 4 different monoterpenes.

A
  • Geraniol
  • Nerol
  • Linalool
  • Citronellol
81
Q

Absetzen

A

German for ‘settling of solids’

82
Q

Zentralkellerei

A

A central co-op that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines

83
Q

Remontage

A

French for ‘pumping over’

84
Q

Tourne

A

A wine fault caused by bacteria which turn the wine brown and cloudy

85
Q

Maynard Amerine

A

US Davis scientist commonly associated with a particular method of climate classification involving heat summation
•Winkler Scale
•Along with

86
Q

Muzzle

A

AKA Muselet

Terms and Aging MS (2 decks)

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