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Green Pin Study 2 (imported Cards) > 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
Égrappage
French for 'destemming'
26
Schneewein
Snow wine; used for an ice wine made from grapes gathered when snow covered the vineyards
27
Amelioration
To "improve," typically to chaptalize, may include acidification or deacidification
28
Macroclimate vs Microcliamte vs Mesoclimate
* Macroclimate - area or region * Mesoclimate - Site climate * Microclimate - Specific to a vine or row of vines
29
Pierre Galet
Father of modern Ampelography based in Montpellier
30
What is RDI? | •When is it applied?
Regulated Deficit Irrigation | •Generally, the DROUGHT is applied between fruit set and a week or so after veraison
31
Ernte
German for 'harvest'
32
Name 3 way to protect against frost.
* Wind Machines * Helicopters * Smudge Pots * Lazo Machine (new; gas-powered burner towed behind a tractor that blows air out at 1000ºC) * Aspersion
33
Name 3 hybrids grapes.
* Baco Noir * Vidal Blanc * De Chaunac * Chambourcin * Marechal Foch * Leon Millot
34
Fertigation
The practice of mixing soluble fertilizers with irrigation water
35
Sécheresse
French for 'dought' and occasionally used for 'water stress'
36
Amurensis
An Asian vine species of the vitis genus which takes its name from the Amur valley of northern China
37
Argols
AKA Tartrates
38
Helmut Becker
German vine-breeder at Geisenheim until his death in 1964
39
Tendone
Italian for the overhead vine-training system used in southern Italy, especially in Abruzzo
40
Anreicherung
German for 'sweetening must before or during fermentation'
41
Wire cage on Rioja bottles
AKA "Red" or "Malla" | •Marques de Riscal was the first, to prevent counterfeitors
42
Respiration vs Photosynthesis
* 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
Laccase
A powerful oxidative enzyme particularly associated with botrytis bunch rot which turns grape must brown.
44
Kelter
German for 'wine press'
45
Bourgeonnage
French for 'thinning of surplus buds before flowering'
46
Épamprage
French for 'desuckering'
47
Shot Berry
A small, immature, usually seedless berry resulting from insufficient pollination
48
Lieblich
Austrian labeling term for 19-45 g/l of RS | •AKA Moelleux, Medium Sweet, Amabile
49
Débourbage
French for 'settling out solids from must or wine'
50
Schielerwein
A rotling from Sachsen
51
Name 3 American vine species.
* V. aestivalis * V. berlandieri * V. labrusca * V. riparia * V. rupestris
52
En taça
Portuguese for gobelet training
53
Verandah System
South African for the overhead vine-training system | •AKA Tendone in Italy
54
Alberelli a vaso
Italian name for gobelet training
55
Foulage
French for 'crushing'
56
OWC
Original Wooden Case, found in regards to wine sales
57
Diatomaceous Earth
Widely used for filtration
58
Federweisser
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
Name 3 types of grafting methods. (think broad)
* Green grafting * Notch grafting * Cleft grafting
60
3 terms for 'producer' bottled in German.
* Erzeugerabfüllung - 'producer bottling' may be used by co-ops * Gutsabfüllung * Schlossabfüllung
61
Parron
Chilean for the overhead vine-training system | •AKA Tendone in Italy
62
Explain the reverse osmosis process.
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
Métayage
French for 'sharecropping'
64
Palissage
French for 'vine training'
65
Albert Julius Winkler
US Davis scientist commonly associated with a particular method of climate classification involving heat summation •Winkler Scale •Along with Maynard Amerine
66
Malvidin
The phenolic pigment primarily responsible for the color of red wine
67
Soutirage
French for 'racking'
68
Einzelpfahlerziehung
A vine individually trained to a single stake | •Used on very steep slopes such as the Mosel
69
Lagar
A term in Portugal for low-sided stone troughs where grapes are trodden and fermented
70
Collage
French for 'fining'
71
Aoûtement
French for 'cane ripening'
72
Isoamyl Acetate
An ester present in all fermented beverages, at higher concentations it is associated with banana-like aromas
73
LGKA
Lange Goldkapsel abbreviation that may be found on a German wine label •Goldkapsel may be indicated by GKA
74
Microbullage
French for 'micro-oxygenation'
75
What does 'oxygen transmission rate' refer to?
The interaction between wine and oxygen in regards to the bottle closures
76
Gerstoff
German for 'tannin'
77
Badisch Rotgold
A rotling from Baden | •min 51% PG + PN
78
Winzergenossenschaft
German for 'co-op'
79
Grosser Ring
Mosel growers association
80
Name 4 different monoterpenes.
* Geraniol * Nerol * Linalool * Citronellol
81
Absetzen
German for 'settling of solids'
82
Zentralkellerei
A central co-op that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines
83
Remontage
French for 'pumping over'
84
Tourne
A wine fault caused by bacteria which turn the wine brown and cloudy
85
Maynard Amerine
US Davis scientist commonly associated with a particular method of climate classification involving heat summation •Winkler Scale •Along with
86
Muzzle
AKA Muselet

Green Pin Study 2 (imported Cards) (705 decks)

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