lesson 2 Flashcards
defineitoin of wine
the fermented juice of the grape used as a beverage
vitis vinifera, L
the main Eurasian species of the genus and the (basically) only one used to make wine
what’s up with grapes from American vines?
they are not used to make wine but most cultivated V. vinifera plants are grafted onto American rootstock
why is american rootstock used how it is?
the rootstock are resistant to Phylloxera
what is Phylloxera
a bug that attacks roots of the vine
importion point about exceptions in wine
almost everything in wine has exceptions
what color are pulps of grapes
clear
are all pulps of grapes the same color?
yes
what is red wine made with
red grades
what is white wine made with
red or white
pulp
water and sugar, tartaric acid and malic acid
are acids present in finished wine?
yes
what is the most abundant acid in pulp?
tartaric acid
seeds
contain tannins, high levels of bitter oils
stem
contains tannins, stems only available if handpicked (can make too bitter)
tannins
a large amount of chemical compounds; at Veraison tastes bitter and astringent and this decreases as grape ripens
which as a higher amount of tannins and color?
black grape
bloom/pruna
waxy surface that covers skin and contains yeast that can be used to fermentation
why is ‘wild’ yeast so special
its the reason grapes ferment so easily
skin
and immediate underneath contains high concentration of flavor (giving each grape its individual taste), has tannins and color components and anthocyanics
verasion
when berries start to change color (GREEN –> YELLOW/PURPLE)
as berries ripen, the amount of sugar in pulp…
increases
as berries ripen, the amount of acidity….
decreases
more sugar =
more alcohol
what do you do to get certain wines
harvest at different times
when is harvest
mid august to late october
international grape varieties (french origin)
cabernet, sauvignon, merlot, chardonnau, pinot noir
indigenous grape varieties
native as one specific area
aromatic grape varieties
typical floral aromas
have a chemical substance with floral arom in skin (ex. Moscato berries taste like Moscato)w
italy has a lot of ___________ wine
red, aromatic
liek Ruche, lacrima di Morro d’Alba
alcoholic fermentation
takes place in absence of oxygen
what happens if excessive exposure (oxidation)
during fermentation (and in general) can spoil the wine
what are saccharomyes cerevisiae/yeast used for
used for wine, beer and bread making
what are saccharomyes cerevisiae?
microorganisms belonging to the fungus kingdom
wild yeastq
found naturally on grapes but most winemakers use cultured yeast as they are more reliable
does all yeast make good wine?
no
what is the wine equation
sugar from grapes + yeast = CO2 + heat + ethanol (wine/alc)
first lesson of wine tasting
analyze it, remember the sensations, educate taste to capture a wide range of shapes/complexities, enjoy wine in full
