Vinification Terms

Question 1

soutirage

Answer 1

racking

Question 2

collage

Answer 2

fining

Question 3

débourbage

Answer 3

• After pressing, the juice is allowed to settle (débourbage)
• Allows the juice to be racked off suspended solids and clarified prior to fermentation

Question 4

microbullage

Answer 4

MIcro-oxygenation

• Aeration technique in which small amounts of oxygen are allowed to enter a stainless steel tank during either fermentation or maturation of the wine
• May be combined with oak chips to approximate the effects of a new barrel at a fraction of the cost

Question 5

chauffage, cintrage, bousinage

Answer 5

• chauffage - warming
• cintrage - shaping
• bousinage - toasting

3 stages of applying heat to make a barrel