Vinification terms Flashcards

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1
Q

triage

A

process of sorting the grapes by hand on a table before crushing

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2
Q

maceration pelliculare

A

pre-fermentation maceration / cold soak

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3
Q

cuvaison

A

maceration of grape skins in the fermenting juice to extract color , tannins and flavour compounds

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4
Q

vin de goutte

A

free-run juice

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5
Q

vin de press

A

resulting wine after pressing

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6
Q

marc

A

resulting pressed dry skins and pips

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7
Q

chaptalisation

A

adding sugar to the must to increase final alcohol and glycerine content

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8
Q

reverse osmosis

A

process of dealcoholization

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9
Q

acidification

A

addition of tartaric acid (prior fermentation) or Malic acid

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10
Q

batonnage

A

process of stirring the lees sediment in a barrel with a paddle/stick to increase flavour extraction

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11
Q

buttage

A

stooping up of the soil near the rootstock to prevent frost damage

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12
Q

cryoextraction

A

method of making icewine pressing frozen grapes at -7C in coutries where it’s impossible due to warm climate

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13
Q

debourbage

A

processing of allowing the solids to settle at the bottom of the vat prior racking

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14
Q

passerillage

A

grapes dried either on the vine (vendange tardive) or after picking (appassimento method)

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15
Q

pigeage

A

punching down the cap

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16
Q

remontage

A

pumping over the cap

17
Q

soutirage

A

racking : transfer the wine from one vessel to another leaving the lees behind

18
Q

süssreserve

A

unfermented grape juice used to chaptilize german wines

19
Q

elevage

A

maturation period

20
Q

collage

A

fining

21
Q

Mutage

A

stopping fermentation by adding alcohol to fermenting must