Vinification terms Flashcards
triage
process of sorting the grapes by hand on a table before crushing
maceration pelliculare
pre-fermentation maceration / cold soak
cuvaison
maceration of grape skins in the fermenting juice to extract color , tannins and flavour compounds
vin de goutte
free-run juice
vin de press
resulting wine after pressing
marc
resulting pressed dry skins and pips
chaptalisation
adding sugar to the must to increase final alcohol and glycerine content
reverse osmosis
process of dealcoholization
acidification
addition of tartaric acid (prior fermentation) or Malic acid
batonnage
process of stirring the lees sediment in a barrel with a paddle/stick to increase flavour extraction
buttage
stooping up of the soil near the rootstock to prevent frost damage
cryoextraction
method of making icewine pressing frozen grapes at -7C in coutries where it’s impossible due to warm climate
debourbage
processing of allowing the solids to settle at the bottom of the vat prior racking
passerillage
grapes dried either on the vine (vendange tardive) or after picking (appassimento method)
pigeage
punching down the cap