VINIFICATION Flashcards
WHY IS SULFUR (S02) ADDED TO WINE
KILLS UNWANTED YEAST AND BACTERIA
PROTECT WINE FROM OXIDATION
NATURAL PROCESS THAT CONVERTS TART MALIC ACID INTO SOFTER CREAMIER LACTIC ACID
MALOLACTIC FERMENTATION
WHAT COMPOUND IS RELEASED IN WINE BY BACTERIA DURING MALOLACTIC FERMENTATION
DIACETYL (die ah see tahl)
GIVES WINE BUTTERY/CREAMY FLAVOR
WHAT TYPE OF ALCOHOL IS IN WINE
ETHANOL
ITALIAN TERM FOR LARGE BARREL
BOTTE
WHY IS PH ADDED TO WINE
TO MEASURE THE RIPENESS AGAINST ACIDITY. LOW PH WILL TASTE TART, HIGH PH WINES ARE SUBJECT TO BACTERIA GROWTH
WHAT GIVES WINE ITS TART AND SOUR TASTE
ACIDITY
WHAT ARE THE THREE PRIMARY ACIDS FOUND IN WINE GRAPES
TARTARIC
MALIC
CITRIC ACIDS
FRENCH TERM FOR STIRRING OF THE LEES
BATONNAGE
WHY STIR THE LEES
DONE DURING AND AFTER ML TO 1) INTEGRATE YEAST COMPOUNDS TO HELP GET THE CREAMY FLAVOR AND 2) PREVENT FORMATION OF REDUCTIVE COMPOUNDS OR OXIDATION
WHAT IS DELESTAGE
A FRENCH TERM FOR RACK-AND-RETURN PROCESS TO DEPORT SEEDS FROM WINE BY DRAINING TANK, REMOVING SEDIMENT AND REFILLING TANK
WHAT REGION COMMONLY USES CARBONIC MACERATION TECHNIQUE
BEAUJOLAIS
WHAT IS CARBONIC MACERATION
RED GRAPES SEALED IN A VESSEL FILLED WITH CARBON DIOXIDE/NO OXYGEN, BEGAN AN INTERCELLULAR FERMENTATION AND PRODUCE ALCOHOL AND OTHER COMPOUNDS THAT AFFECT FLAVOR.
-GRAPES ARE PRESSED TO RELEASE JUICES THEN GOES THROUGH NORMAL FERMENTATION RESULTING IN PALE COLORED RED WINE WITH LOW TANNIN AND HIGH FRUIT AROMAS.
HEADSPACE IN A BOTTLE AND BARREL IS CALLED
ULLAGE
FRENCH TERM FOR PERIOD BETWEEN FERMENTATION AND BOTTLING
ELEVAGE
FRENCH TERM FOR BLEEDING OR REMOVAL OF SOME JUICE BEFORE FERMENTATION TO PRODUCE ROSE AND TO ALLOW THE REMAINING WINE TO BE RICHER AND MORE CONCENTRATED
SAIGNEE (sewn yay)
WHAT PROVIDE COLOR TO WINE
ANTHOCYANIN
MOG
“MATERIAL OTHER THAN GRAPES” LIKE LEAVES, STEM, DIRT
MEASUREMENT OF CONCENTRATED SUGAR OR DISSOLVED SUCROSE
BRIX
RACKING
SEPARATING WINE OFF OF SEDIMENT
PRIMARY ALCOHOL IS OXIDIZED TO
ALDEHYDE
ADDING CARBONIC GAS BEFORE BOTTLING TO REMOVE OXYGEN OR CO2
SPARGING
FRENCH TERM FOR PUMPING OVER
REMONTAGE
FRENCH TERM FOR RACK-AND-RETURN
DELESTAGE
WHAT TYPE OF VESSELS ARE USED TO AGE WINE
WOOD, STAINLESS STEEL, and CONCRETE
WHAT ARE THE MAIN REGIONS THAT PRODUCE SPARKLING WINE
1 FRANCE (Champagne, Crement, Saumur) 2 GERMANY (Sekt) 3 ITALY (Asti, Prosecco) 4 SPAIN (Cava) 5 SOUTH AFRICA 6 CALIFORNIA 7 AUSTRALIA 8 NEW ZEALAND
VOURAY: WHAT LEVEL OF DRY/SWEET IS MOELLEUX
MEDIUM SWEET “MELLOW”
VOURAY: WHAT LEVEL OF DRY/SWEET IS DOUX
VERY SWEET
VOURAY: WHAT LEVEL OF DRY/SWEET IS DEMI-SEC
DRY
VOURAY: WHAT LEVEL OF DRY/SWEET IS SEC
VERY DRY
FRANCE: WHAT DOES ROUGE ON A LABEL MEAN
SUPER JUICY AND SPICY
WHITE WINE IS FERMENTED AT WHAT TEMPERATURE
53.6 - 71.6 F.
12 - 22 C.
RED WINE IS FERMENTED AT WHAT TEMPERATURE
68 - 89.6 F.
20 - 32 C.
STATE TRADITIONAL TERMS FOR PROTECTED DENOMINATION OF ORIGIN OF FRANCE, ITALY, SPAIN, GERMANY
AOC
DOC and DOCG
DO and DOCa
QUALITATSWEIN and PRADIKTSWEIN
