Midterm Flashcards

Question

resveratrol

Answer 1

a compound in wine believed to have several beneficial health effects in humans

Answer 2

oxidized alcohols that are from when wine is exposed to air.

Answer 3

represent the largest group of odiferous compounds. at low concentrations - fruity/flowery aroma; high concentrations - nail polish remover, varnish, or glue

Answer 4

- TCA - Sulfur - Bacteria

Answer 5

musty, moldy odor similar to that of a dank basement. referred to as being corked or as having cork taint. The culprit is a mold which can grow on and in the bark of the cork oak tree

Answer 6

- sulfur dioxiode (SO2) - Hydrogen sulfide (H2S) - Mercaptan

Answer 7

causes an acrid smell similar to that of burnt matches and can cause an unpleasant burning sensation in the throat or nose

Answer 8

causes an odor of rotten eggs. This happens most often when a barrel or tank of wine rests for a long time with a large amount of yeast sediment at the bottom

Answer 9

forms from a combination of sulfur and ethanol and causes a smell like garlic or onions

Answer 10

- lactic bacteria | - acetobacter

Answer 11

are responsible for malolactic fermentation intentional or otherwise

Answer 12

can convert alcohol into acetic acid

Answer 13

rancid butter or spoiled cheese

Answer 14

sauerkraut or goat cheese

Answer 15

crushed geranium leaves caused by incomplete malolactic fermentation

Answer 16

a member of the yeast family and causes a sweaty or horsy odor. Also described as Band-Aid like or medicinal

Answer 17

the smell of leaves usually resulting from the use of immature (under-ripe_ grapes

Answer 18

odor of nutty/caramelized character

Answer 19

a cooked or baked odor resulting from excessive heating or oxidization

Answer 20

odor resulting from the use of moldy grapes or barrels

Answer 21

odor associated w. very low acid wines or excess sulfur

Answer 22

stale water odor

Answer 23

better green odor of grape stems

Answer 24

a paper chemical odor associated w/ cork taint

Answer 25

may develop if dead yeast remains in contact with the wine too long

Answer 26

refers to a smell of rotten eggs, garlic, struck matches, cabbage, or burnt rubber

Answer 27

refers to an organism's neurological response to a stimulus in the environment

Answer 28

involves the brain's interpretation of the information gathered by the senses

Answer 29

any chemical, physical, or thermal activator that can produce a response in a sense receptor

Answer 30

indicates the smallest amount of stimulus needed to trigger an unidentifiable sesation

Answer 31

refers to the smallest amount of stimulus required to trigger an identifiable sensation

Answer 32

the sensory organ for the sense of smell is a small patch of special tissue located on the roof and wall of the inside of the nose

Answer 33

- sugars - acids - water

Answer 34

tannins color flavor

Answer 35

bitter oils

Answer 36

1. sweet 2. salty 3. acid/sour 4. bitter 5. umami

Answer 37

1. table wine - (7-15%) alcohol 2. Dessert wine - residual sugar 3. fortified wine - alc. added, 15-20% 4. sparkling wine - CO2 - natural or added 5. Aromatized - flavored w/ herbs & spices

Answer 38

1. Vinifera 2. Labrusca 3. Rupestis

Answer 39

Chardonnay Riesling Cab Sauv Blanc

Answer 40

Chardonnay - AXR1, Dijon 95 FPMS 4

Answer 41

``` grows in a range of climates made in wide range of styles characteristics vary with climate acidity high in cooler climates low in hotter climates ```

Answer 42

cool climate: citrus/green fruit, lemon, apple, pear moderate climate: stone/white fruit, melon, peach, hot climate: tropical fruit, banana, pineapple, mango malolactic fermentation: dairy, butter, cream lees contact: savoury, bread, yeast, creamy texture oak ageing: wood, toast, nuts, vanilla

Answer 43

France (Burgundy & Champagne), USA, Australia

Answer 44

Acidity: High Alcohol: Medium

Answer 45

- citrus - green (apple) - herbaceous

Answer 46

- France (Bordeaux & Loire Valley) - New Zealand - USA, - Chile - South Africa

Answer 47

- citrus - floral - stone fruit - petrol

Answer 48

Acidity: High to Very High Alcohol: Very low to High

Answer 49

Germany Alsace (France) Australia USA

Answer 50

grown throughout Italy dry light to medium body medium acid

Answer 51

delicate green & citrus fruit green apple lemon

Answer 52

classic region Alsace dry, medium or sweet full bodied

Answer 53

``` tropical fruit/spice banana melon ginger honey ```

Answer 54

``` needs a moderate or hot climate deeply coloured with high levels of tannins and acidity pronounced aromas produces wines for ageing oak often used to mature wines ```

Answer 55

``` moderate climate: black fruit blackcurrant bell pepper herbaceous hot climate: black fruit blackcurrant black cherry eucalyptus mint ```

Answer 56

needs a moderate to hot climate lighter in colour, acidity and tannins than Cabernet Sauvignon higher in body and alcohol oak often used to mature wines

Answer 57

``` moderate climate: red fruit red berry strawberry red plum hot climate: black fruit blackberry black plums black cherry fruitcake/chocolate ```

Answer 58

prefers a cool or moderate climate lightly coloured low levels of tannins most wines best consumed when young

Answer 59

Fruit character: red fruit strawberry raspberry red cherry best examples can age and develop gamey aromas

Answer 60

France (Burgundy) USA (Oregon & CA) Germany

Answer 61

needs a moderate or hot climate deeply coloured and usually full bodied medium or high levels of tannins and medium acidity oak often used to mature wines

Answer 62

``` moderate climate: black fruit/pepper blackberry black pepper hot climate: black fruit/sweet spice blackberry liquorice dark chocolate maturity vegetal leather ```

Answer 63

needs a hot climate lighter in colour full-bodied with high levels of alcohol and low acidity used for the production of rosé wines

Answer 64

``` hot climate: red fruit strawberry raspberry white pepper clove liquorice ```

Answer 65

-sight -smell -taste touch

Answer 66

an aphid-like insect which ravaged European vineyards in the 19th century and continues to wreak havoc worldwide

Answer 67

Grapes that are slightly different from their parent. This can occur when asexually reproduced grapevines are planted in new surroundings and slight genetic variations occur as the plant modifies itself to adapt to its new conditions.

Answer 68

``` grape variety environment grape growing winemaking maturation ```

Answer 69

sunlight water warmth nutrients

Answer 70

-more alc more tannin fuller body less acidity

Answer 71

less alc less tannin lighter body more acidity

Answer 72

lie between 30 degrees and 50 degrees north and south latitude

Answer 73

Managing the vines health free from disease and pests Guiding its growth thru the use of Pruning, Training & Trellising Manage the canopy and the yield

Answer 74

Viruses (plants) Bacteria (insects) Funghi (airborne - humidity)

Answer 75

phylloxera | deer

Answer 76

The resulting quantity from a specific measure of grapes or land ``` Examples: Tons of grapes per acre Hectoliters (26gal) per hectare (2.47 acres) Liters per marc Vines per acre ```

Answer 77

branch of agriculture that specifically deals with the intentional cultivation of grapevines

Answer 78

when grapes are grown specifically to make wine, as opposed to juice or table grapes

Answer 79

the grower can choose a healthy grapevine that is known for having desirable characteristics, cut off a short length of a young cane, place it in water where it will start to grow roots and then plant it in the vineyard

Answer 80

as long as the rootstock ( the trunk and major root system) is healthy, the grower can remove its existing brances, make a small incision into the trunk, and insert an unrooted cutting from a desirable vine from another vineyard. The cutting & rootstock will heal at the wound site and the cutting will begin to grow as if it had been planted in the ground, except that it will have have access to an extensive root network

Answer 81

the first crop of grapes to be used to make wine is normally harvested in their third year

Answer 82

with the emergence of new greenery in the spring, once temperatures start to get above 50F

Answer 83

tiny shoots called buds emerge from nodes in the vine's branches

Answer 84

the next critical phase that takes place 40-80 days after bud break. clusters of tiny flowers appear at intervals along the shoots, and each flower that is fertilized will become the foundation for one or more grapes

Answer 85

the transition from flower to berry

Answer 86

(shatter in english) can cause poor fruit set with many flowers failing to become fully developed berries

Answer 87

(abnormal fruit set) sometimes caused by bad weather during flowering, results in grape bunches that have a high proportion of small seedless berries mixed in with the normal larger seed-bearing grapes

Answer 88

signals a sudden acceleration toward maturation. it is most noticable in red grapes, which begin to take on color. white grapes also chance in appearance, remaining green but becomin translucent or golden

Answer 89

around 140-160 days

Answer 90

occurs as the plant breaks down sugar and related carbohydrates in order to release their energy for use by the plant for activities such as root and leaf growth

Answer 91

the process by which water evaporates through openings on the underside of the leaves known as stomata

Answer 92

the process by which materials are moved from one area of the plant to another

Answer 93

the actual meterological conditions experienced. It is the most chanageable and uncontrollable of the variables that go into making wine and is often the biggest factor that causes one vintage to be different from the next

Answer 94

the historal average weather of a place, what is expected in the long term

Answer 95

refers to the typical weather of a small area. Experts use the term to mean the environment within and directly surrounding a single vine's canopy or at most a section of a row

Answer 96

conditions of an entire vineyard

Answer 97

refers to the conditions of the overall region

Answer 98

a powdery mildew that is a damaging fungal disease

Answer 99

a downy mildew that is a damaging fungal disease

Answer 100

when it is present at the wrong time or on grapes that are detrimentally affected by it, it is known as gray mold and wreaks havoc with the ripening grapes. It is used to make fine sweet wines

Answer 101

referred to as the "crush" ecompassing not only the actual crushing (if any) of grapes but also everything that gets the juice ready for the initiation of fermentation

Answer 102

the first stop in grape reception where leaves, underripe bunches, damaged fruit, and other debris can be removed before processing begins. This is usually done by hand but it can be partially mechanized

Answer 103

this piece of equipment is designed to break open the berries and release the juice. at the same time the grapes are separated from the stem structure of the bunch which is then discarded. The result is a lot of liquid containing skins and seeds but no stems. Sometimes this step is eliminated for white wines

Answer 104

must be done gently as too much force can cause the release of tannins from the skins and seeds, whose astringency and bitterness are undesirable

Answer 105

fresh grapes, whether crushed first or not, are poured into the press in order to separate the solids from the juice; minimal skin contact is usually the standard. The skins could provide harsher tannins and flavors.

Answer 106

the juice that immediately drains out of the press caused by the movement of grapes since harvest. Is very high quality

Answer 107

the cake of dry compressed skins and pips that remains after the final pressing

Answer 108

grape juice that is destined for fermentation

Answer 109

the process of adding acid directly to the must to increase acidity. it is generally done with tartaric acid

Answer 110

sugar is cautiously added to the must to increase the sugar levels

Answer 111

the process of letting the juice settle for a day or two before allowing fermentation to begun

Answer 112

C6H1206 + yeast --> 2(C2H5OH) + 2(CO2) + heat

Answer 113

the must with the cultured eyast gets the fermentation off to a fast start and gives the cultured yeast a substantial advantage over any wild yeast that may be present in the must

Answer 114

the strain of yeast used for winemaking

Answer 115

if the fermentation gets out of control and the liquid goes above 100F the yeast will likely die and fermentation will stop prematurely

Answer 116

a conversion process that can take place simultaneously with the primary (alcohol) fermentation or after the primary fermentation is complete. It is carried out by a particular strain of lactic bacteria that decomposes the sharp malic acid in the wine and ends up converting into lactic acid. Gives the wine creamy characteristics and buttery aromas

Answer 117

the sediment of expired yeast cells and any other solid particles in the wine begin to sink in the bottom of the tank/barrel`

Answer 118

as the wine rests on the lees, the dead yeast cells begin to decompose, potentially imparting a yeast aroma, creamy texture, and increased complexity in the wine

Answer 119

the sediment is stirred back up into the liquid to amplify the effects of sur lie aging

Answer 120

added to the wine if necessary to decrease the chance of microbial spoilage or browning in the finished wine

Answer 121

involves allowing the suspended matter to settle to the bottom of the fermentation vessel and then carefully drawing the wine off the sediment and into a fresh container.

Answer 122

a gentle form of clarifying a wine by adding a clarifying agent: egg whites, bentonite

Answer 123

invloves straining the wine through a barrier with very fine openings in order to trap any particulates over a certain size

Answer 124

allows a slow oxidation that changes the wine and adds complexity

Answer 125

shortly before bottling many different vats of wine may be blended together to make a finished product. It is used to develop complexity, balance or create a particular type of finished wine.

Answer 126

to prevent wine diamonds from forming in the consumers refigerator the wines must be chilled around 25F and then held at this temp for 1-3 weeks racking the wine away from the precipitates

Answer 127

this process is done in order to break the grapes, free the juice, and allow the yeast to begin working

Answer 128

during red wine fermentation the skins remain in contact with the juice, the red and blue pigments are extracted out of the skins and into the darkening juice, along with tannins and flavor constituents

Answer 129

the carbon dioxide that is continuously produced during fermentation forms bubbles that push the grape solids and skins to the top of fermentation vessel in a fairly dense and compact mass

Answer 130

1. punching down 2. pumping voer 3. rack and return rotofermentation

Answer 131

physically pushing the cap down into the juice

Answer 132

pumping juice from the botttom of the tank and spraying it over the top of the cap

Answer 133

also known as délestage this is sort of an extreme form of pumping over in which the fermenting juice is drained into separate holding tank before it is returned to the original tank by spraying it over the now sunken cap

Answer 134

a process that occurs in a specialized fermentation vessel that either rotates on its own or contains an inner paddle that mixes the fermenting must. this eliminates the need for punching down or pumping over

Answer 135

the new wine may be allowed to remain in contact with the grape skins for several days to several weeks or even longer after fermentation is complete

Answer 136

in most reds high acidity is unnecessary so the added complexity is a plus. It results in a more microbially stable wine as some spoilage bacteria will attack malic acid

Answer 137

the slow infusion of oxygen that seeps through the wood and into the red wine will help the tannic molecules combine with each other

Answer 138

- new barrels add more flavor | - largre barrels have less of an effect than smaller barrels

Answer 139

also known as whole berry fermentation. it involves enzymatic fermentation that requires neither yeast nor bacteria. It occurs in whole, unbroken grapes in the absence of oxygen. primarily known for making Beaujolais Nouveau a light red wine from the Beaujolais region of france

Answer 140

the most common method for making a rosé that involves limited contact between the skins and the juice so that only a degree of color is extracted from the grape skins and makes it into wine.

Answer 141

method of rosé production where red grapes are crushed, destemmed and vatted anywhere from several hours to several days. Next a certain amount of the juice is run (or bled) to make rosé

Answer 142

rose production method where the grapes either destemmed or whole clusters are crushed and pressed at the same time resulting in very pale pink juice which is then fermented

Answer 143

1. botrytis cinera (noble rot) 2. late harvest 3. dried grapes 4. freezing

Answer 144

``` Latitude Elevation Topography Aspect Proximity to water ```

Answer 145

Chalk, clay, sand, gravel, limestone

Answer 146

Control vines desire to grow – vigor | Rock and slate act as heat collectors

Answer 147

``` Once received by the buyer, bottles should be stored: At a constant 55º Free from excessive light At 60 -75 % humidity On their side ```