Vini Flashcards
Toasting increases lactones. What process decreases them?
Open-Air Seasoning
What are lactones?
Compounds in oak responsible for the coconut-like flavor.
What are phenolic aldehydes?
Compounds in oak responsible for the vanilla flavor
What increases and decreases phenolic aldehydes?
Increase: low to medium toast, open-air seasoning
Decrease: barrel fermentation, heavy toasting
What is quercus alba?
American White Oak
wide grained, low tannin, sweet aromatics
What is quercus garryana?
White Oak from the Pacific Northwest.
similar to French oak
What is quercus robur?
European White Oak
wide grained, high tannin, fast-growing
found in Limousin, Balkan forests
What is quercus pedunculata?
quercus robur
What is quercus sessilus?
European White Oak
tight-grained, aromatic, slow-growing
found in Alliers, Vosges, Troncais, Nevers, Argonne, Bourgogne, Russian forests
What is quercus petraea?
quercus sessilus
What is quercus suber?
Cork Oak
What is the primary yeast used to ferment wine?
saccharomyces cereviseae
Why is sulphur usually added to the juice or fermenting must?
Prevent oxidation and bacterial contamination, and ensure rapid fermentation.
How does the size of the fermentation vessel affect the heat produced by the fermentation?
The larger the vessel (and therefore the volume of the must), the hotter the fermentation.
What are the temperature extremes beyond which yeasts will not act?
Below 50º F and above 113ºF
