Vinification/Basics Of Tasting/Viticulture Flashcards

1
Q

Five concepts of taste

A

Sweetness
Sourness
Saltiness
Bitterness
Umami
Kokumi (tbd)

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2
Q

Steps of tasting

A

Consider the taste and flavor
Assess the aroma
Gauge the body/weight
Feel texture
Focus on the finish
Confirm colour

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3
Q

Flaws and faults: canned asparagus

A

Grapes picked while unripe

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4
Q

Flaws and faults: dirty socks

A

Ranging from bacterial contamination to uncleaned barrels

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5
Q

Flaws and faults: fake butter/rancid vegetable oil

A

Excessive diacetyl produced in malolactic fermentation

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6
Q

Flaws and faults: nutty aromas

A

Shows oxidation, often with premature brown cast

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7
Q

Flaws and faults: volatile acidity

A

Vinegar aromas (commonly balsamic)

Acetic acid bacteria contact with oxygen

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8
Q

Flaws and faults: wet cardboard or damp basement

A

“Corked” TCA (2, 4, 6 - trichloroanisole)

Detectable at 5-10 parts per trillion

Also potentially “light strike” - UV exposure

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9
Q

Oak flavor compounds

A

Furfural - dried fruit, burned almond
Guaiacol - burn overtones
Oak lactone- woody, dill, coconut (US)
Eugenol - spices, cloves, smoke
Vanillan- vanilla flavors

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10
Q

Ullage

A

Resulting space from evaporation within barrel

Potentially harmful oxygen, typically barrels are topped up to prevent

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11
Q

Malolactic Fermentation

A

Same malic acid as in green apples

Secondary fermentation that transforms puckery malic acid into softer lactic acid

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12
Q

Bâtonnage

A

Stirring the lees in barrels

Lees are the dead yeast left from fermentation

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13
Q

Chaptalization

A

Addition of sugar to compensate for underripe grapes

Raises alcohol of final wine

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14
Q

Phenols, phenolic ripening

A

Phenols are the complex molecules that contribute bitter flavors

Includes tannins

Transition as the grape ripens

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15
Q

Phylloxera

A

Grape louse that destroys the root stalks of vines, killing the plant

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16
Q

Jeroboam

A

3L - 4 bottles

17
Q

Rehoboam

A

4.5 L

6 bottles

18
Q

Salamanazar

A

9 L

12 bottles

19
Q

Balthazar

A

12 L

16 bottles

20
Q

Nebuchadnezzar

A

15 L

20 bottles

21
Q

Melchior

A

18 L

24 bottles

22
Q

Growing season for vines (range in days)

A

150-190 days

23
Q

Maritime Climate (W, R, TC, S)

A

Near large body of water
Narrow temperature changes (not varied)
Moderate winters, warm summers
High than average rainfall
Longer growing season

24
Q

Mediterranean Climate

A

Dry, warm summers, wetter moderate winters

Heat tolerant grapes

High than average rainfall

25
Continental climate
Inland, far from large body of water Cold winters, hot summers Lower than average rainfall Shorter growing season
26
Macro \ Meso. |—-> Climates Micro /
Macro - wine region Meso - vineyard area Micro - around the individual vines
27
Smoke taint
Affect of forest fires near vineyards Mostly dangerous when the grapes are in veraison Smoky odors
28
Major Vine Diseases
Esca+Eutypa dieback (vine trunk disease Pierce’s disease (leaf hopper bacteria) Leaftroll virus (red leaves)
29
Organic vs. Biodynamic vs. Sustainable
All don’t use synthetic chemicals Bio incorporates the idea of the vineyard as an ecosystem (mesoclimate) Bio also uses the lunar cycles for harvest Sustainable uses renewable energy sources
30
Dry Farming
Never irrigate vineyards Idea is that the soil is responsible to provide moisture Forces vines to struggle and the roots to go deeper, become more resilient
31
Stages of the vine growing season
1) budbreak (early spring at ~ 50 •) 2) leaves separate (10 days later) 3) flowering (late spring/early summer) 4) flowering effects (10-14 days later) 5) veraison (summer) - softening grapes that turn red or yellow as they ripen
32
Millerandage
Different sized berries on the same bunch Cause of poor weather during flowering
33
Cordon Trained Vines
Spurs are supported to grow vertically so they end up 1-6 feet above ground Less risk of frost damage + grapes stay off ground Advantage in higher yields Disadvantage uneven ripening (apical dominance - high spurs take more resources)
34
Head Trained Vines
Trained so all the spurs are above the “head” or trunk, 1-2 feet from ground Used in south of France (goblet) and Australia (bush) Need less irrigation
35
Tons / acre vs. hectoliters / hectare
1 hectoliter = 100 liters = 26.4 gallons = 0.183 tons 1 acre (43,500 sq ft) = 0.405 hectares 2 tons/acre = 27 hectoliters/hectare
36
Mutage
Process of arresting fermentation of VDN by adding a natural grape spirit to preserve sugar levels
37
Appassimento
Process of raisinating the grapes by drying them Can be on vine, in drying rooms or on straw mats Makes dessert wines