Vini Terms

Question 1

hybrid

Answer 1

a creation of a new variety by cross-pollinating two vines of different species

Question 2

volatile phenols

Answer 2

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.

Question 3

fining

Answer 3

the removal of a suspended matter in a wine by the addition of a foreign material (bentonite, egg whites, isinglass, etc)

Question 4

ethanol

Answer 4

primary alcohol created in the process of fermentation

Question 5

flotation

Answer 5

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

Question 6

isinglass

Answer 6

a pure form of gelatine obtained from the swimbladder of the sturgeon

Question 7

mutage

Answer 7

process of halting fermentation of wine by adding distilled spirits

Question 8

phenolic aldehydes

Answer 8

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.

Question 9

must

Answer 9

unfermented grape juice (that will be used for wine production)

Question 10

chaptalization

Answer 10

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!

Question 11

Quercus garryana

Answer 11

White oak found in Oregon and the Pacific Northwest. Similar to French oak at a much lower cost.

Question 12

Transvasage

Answer 12

transfer of wine between bottles

Question 13

soutirage

Answer 13

racking

Question 14

Saccharomyces cereviseae

Answer 14

primary yeast used in the fermentation of must into wine

Question 15

Quercus alba

Answer 15

American white oak- wide grained, low in tannins (when compared to European oak), sweet aromatics

Question 16

autolysis

Answer 16

self-destruction of yeast cells after fermentation- contributes flavors, richness, and texture to the finished wine

Question 17

albumin

Answer 17

a water-soluble protein found in egg whites, coagulates with heat, used for fining

Question 18

ullage

Answer 18

the space above the liquid in a bottle or cask after extended aging- the better the storage conditions, the lesser the amount of ullage

Question 19

Quercus robur (Q. pedunculata)

Answer 19

European white oak, tends to grow individually- wide grained, very tannic, fast growing- found in Limousin and Balkan forests

Question 20

pellicular maceration

Answer 20

fermenting with skin contact, occasionally done with white grapes (Loire Valley, New Zealand…)

Question 21

Quercus suber

Answer 21

Cork oak

Question 22

Carbohydrate Degradation Products

Answer 22

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)

Question 23

micro-oxygenation

Answer 23

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

microbullage

Question 24

Quercus sessilus (Q. petraea)

Answer 24

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

Question 25

lactones

Answer 25

compound in oak responsible for the coconut-like flavor. They are derived from the lipids in the oak and are in higher concentrations in Am. Oak. Toasting increases the flavor; open-air seasoning of the staves dereases the lactones.

Question 26

acetaldehyde

Answer 26

most common aldehyde in wine, formed by oxidized ethanol

Question 27

bentonite

Answer 27

an aluminosilicate clay that swells in water and has powerful properties of absorption

Question 28

Aging

Answer 28

Élevage

Maturation period lasting several months to several years. Important changes to color, clarity, flavor, oak integration, and mouthfeel occur during this time.

Question 29

Blending

Answer 29

Assemblage

Component wines that differ by variety, vineyard, or vineyard parcel, or by winemaking, are combined to create a blend.

Question 30

Bottling

Answer 30

Mise en Bouteille

The final step of winemaking. Care must be taken to ensure that wine quality is preserved. High-speed, modern bottling lines are equipped with inert gas to reduce oxygen pickup.

Question 31

Cap

Answer 31

Chapeau

The layer of grape skins forced to the top of the tank by CO2 during fermentation.

Question 32

Cap Management

Answer 32

Any technique used to mix the tank and break up the cap to increase extraction and reduce temperature.

Question 33

Carbonic Maceration

Answer 33

Macération Carbonique

Intracellular fermentation by the grape’s own enzymes in the absence of oxygen. Fermentation will proceed to a few degrees alcohol. Lends characteristic flavors and aromas to the wine.

Question 34

Cold-soak

Answer 34

Macération à froid

Red grape must is held at low temperature (close to 0ºC) prior to fermentation, typically for 2 to 10 days. Believed by some to enhance color extraction.

Question 35

Crushing

Answer 35

Foulage

Grapes are intentionally crushed, either with a crusher or incidentally through pumping the must, to aid with extraction and promote a quick fermentation.

Question 36

Destemming

Answer 36

• Égrappage*
• Éraflage*

Grape berries are removed from the stem, generally using a destemming machine.

Question 37

Disgorgement

Answer 37

Dégorgement

Process to remove yeast collected in the neck of the bottle after second fermentation. The neck is frozen, the cap is removed, and pressure inside the bottle expels the yeast.

Question 38

Dosage

Answer 38

Liqueur d’expédition

A mixture of wine and sugar used to fill the bottle after disgorgement and adjust the sweetness.

Also, could be Esprit de Cognac AOC (Eaux de vie used in sparkling production)

Question 39

Draining

Answer 39

• Égouttage*
• Écoulage*

Removing the wine from the fermentation tank, leaving skins and seeds behind. Often occurs just after primary fermentation.