Vini Terms Flashcards
hybrid
a creation of a new variety by cross-pollinating two vines of different species
volatile phenols
compound in oak that creates the All-Spice/Clove-like character. Euganol is the one most associated w/ wood (‘clove-like’). VP are not present in untoasted wood and ‘seasoning’ the wood will reduce the levels.
fining
the removal of a suspended matter in a wine by the addition of a foreign material (bentonite, egg whites, isinglass, etc)
ethanol
primary alcohol created in the process of fermentation
flotation
wine clarification where inert gas is pumped to the bottom of a tank causing suspended matter to float to the top, from here they are easily scooped out
isinglass
a pure form of gelatine obtained from the swimbladder of the sturgeon
mutage
process of halting fermentation of wine by adding distilled spirits
phenolic aldehydes
compound in oak responsible for the vanilla flavor. Low-to-medium toasting increases their levels, as does open-air seasoning of the wood. Barrel-fermentation & HEAVY-toasting decreases their levels.
must
unfermented grape juice (that will be used for wine production)
chaptalization
the addition of sugar to a grape must to increase the alcoholic strength of the finished wine, process “created” by Comte Chaptal- this is not done to sweeten the wine!
Quercus garryana
White oak found in Oregon and the Pacific Northwest. Similar to French oak at a much lower cost.
Transvasage
transfer of wine between bottles
soutirage
racking
Saccharomyces cereviseae
primary yeast used in the fermentation of must into wine
Quercus alba
American white oak- wide grained, low in tannins (when compared to European oak), sweet aromatics
autolysis
self-destruction of yeast cells after fermentation- contributes flavors, richness, and texture to the finished wine
albumin
a water-soluble protein found in egg whites, coagulates with heat, used for fining
ullage
the space above the liquid in a bottle or cask after extended aging- the better the storage conditions, the lesser the amount of ullage
Quercus robur (Q. pedunculata)
European white oak, tends to grow individually- wide grained, very tannic, fast growing- found in Limousin and Balkan forests
pellicular maceration
fermenting with skin contact, occasionally done with white grapes (Loire Valley, New Zealand…)
Quercus suber
Cork oak
Carbohydrate Degradation Products
complex group of compounds formed from (i.e. not present before) charring oak barrels. Incl Furfurals (bitter almond flavors), as well as the duo Maltol and Cyclotene (caramel-like flavor; also act as flavor potentiators, inhancing the perception of other present flavors)
micro-oxygenation
the process of adding a small amount of oxygen into a tank of young wine to cause controlled aging- this simulates the barrel aging process
Quercus sessilus (Q. petraea)
European white oak, tends to grow in forests- tight grained, very aromatic (compared to Q. robur), slow growing- found in Alliers, Vosges, Troncais, Nevers, Argonne, Bourgogne and Russian forests
lactones
compound in oak responsible for the coconut-like flavor. They are derived from the lipids in the oak & are in higher concentrations in Am. Oak. Toasting increases the flavor; open-air seasoning of the staves dereases the lactones.
acetaldehyde
most common aldehyde in wine, formed by oxidized ethanol
bentonite
an aluminosilicate clay that swells in water and has powerful properties of absorption
