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2021 > Wine > Flashcards

Wine Flashcards

1
Q

Static pipes at the winery

A

Hardlines

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2
Q

Injektordusen va hohlkeheldusen grosser Tropfen große weniger Abdrift

A

Injektordusen

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3
Q

Leitbündel Englisj

A

Vascular bundle

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4
Q

Glue Greek

Wine Art Festigungsgewebe ..

A

Kolla - Greek

Kolenchym

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5
Q

Move apart Latin

A

Secernere- secret- moved apart Latin => secretion

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6
Q

Sift out maghel

A

Excretion excernere Latin

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7
Q

Abgabe von Wasser in flüssiger Form

A

Gutattion

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8
Q

Agrobacterium vitis

A

Crown gall

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9
Q

the process of conveying a false impression or providing misleading information about how a company’s products are more environmentally sound.

A

Green washing

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10
Q

Pour from bottle into glass

A

To serve neat

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11
Q

Granit wine style

A

Bright, fruit focused wines

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12
Q

Granit

A

An igneous (volcanic) rock with a grainy composition, formed by the slow cooling and crystallization of magma below the surface of the earth. The composition can vary but usually includes feldspar, quartz and mica and it can be pink, grey or red in color

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13
Q

Xylem Greek

A

xulon- wood

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14
Q

Phloem Greek

A

phloos- bark

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15
Q

Acropetal Greek

A

Akron- tip, von unten nach oben

Petere- Latin - seek

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16
Q

Basipetal etymology

A

Von oben nach unten

Basis - Greek - stepping

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17
Q

Marstrahl parenchym

A

Ray parenchyma

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18
Q

Rhyzodermis etymology

A

Rhiza- Greek - root

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19
Q

Lebensgemeinschaft

A

edaphon

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20
Q

Edaphon etymology

A

Edaphos- Greek - Erdboden

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21
Q

Kalyptra

A

Kalyptro - Greek - I cover

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22
Q

Kalyptra Wurzelhaube

A

Root cap

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23
Q

Statolith

A

Statoloth - statos- Greek - standing

Specialized form of Amyloplast, involved in graviperception by plant roots, synonym otolith

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24
Q

Rupestris etymology

A

Latin rupes- rock; rupestris - found on rocks

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25
Q

Riparia etymology

A

Riparius - Latin - bank, shore

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26
Q

Cellula

A

Kämmeechen a small apartment Latin

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27
Q

Krankheitserreger

A

Causative agent

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28
Q

3 important bacterial diseases in Xylem

A

Pierce’s disease Xyllela fastidiosa
Bekteriennekrose (Xylophylus ampelinus)
Die Mauke crown gall Agrobacterium vitis

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29
Q

Wie sind Bakterienktankheoten der Rebe übertragen?

A

Alle propfübertragbar aber PD und Vergilbungskrankheiten auch durch Zikaden

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30
Q

Vergilbungskrankheiten besonders stark betroffene Rebsorten

A

Riesling, Chardonnaay

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31
Q

Kuchenfiltration

A

Cake or precoat filtration

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32
Q

Natriumhypochlorit

A 
NaClO
Sodium hypochlorite 
bei pH 4-6.5
Chlorbildung
Gegen Bakterien, Bakteriensporen, Viren
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33
Q

Peressigsäure

A

Per a tic acid
C2H4O3
bei pH 2-3.5
g. Bakterien, Bakteriensporen, Viren, Pilze
Schnell wirksam: mind 2 min Einwirkungszeit für vegetative Keime

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34
Q

Sterilisation

A

Max ein lebender MO in 10 hoch 6 sterilisierten Einheiten des Endprodukts

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35
Q

Arten von Sterilisation

A

Chemisch, thermisch, durch Strahlung

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36
Q

Thermische Sterilisation

A

15-20C 110-135C

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37
Q

Formaldehyd

A 
Formaldehyde 
CH2O
Colorless, strong smelling gas 
2-5% als einziges Gas geeignet für Bakterien und Bakteriensporen 
Krebs erregend 
Durchdringt PVC und Gummi
Denaturierung von Proteinen
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38
Q

Micrometer für Bakterien Hefen

A

Membrankerzfilter 0.22 Micrometer and 0.45 Micrometer für Bakterien, 0,65 Micrometer für Hefen

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39
Q

Asbest

A

Asbestos is a naturally occurring silicate mineral. Causes asbestosis and cancer. Was used in filters until 1980s!

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40
Q

Kieselgur

A

Diatomaceous earth - diatomite - kieselgur is a naturally occurring siliceous sedimentary rock. Consists of fossilized remains of diatoms ( a major group of algae

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41
Q

Calcium

A

Holger Calciumgehalte => Calciumpxalatkristallen Neben Trübung Gushing bei Bier und Sekt

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42
Q

Tiefenfiltration

A

Depth filter

Thick and fibrous
High dirt holding

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43
Q

Membranfiltration

A

Thin single layer film

Low dirt holding

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44
Q

Cartridge filtration

A

Integrity testable

Much of the removal is not done on the surface but rather in the depth of a membrane filter, it’s not 0.45 defined pore size but rather a matrix,

Membrane filters are absolute since they remove guaranteed particles bigger than their pore size,

Depth filters - nominal, higher holding capacity but lower retention

0.45 micron removes all bacteria in wine and beer - so for our industry it’s sterilizing grade .

In France they don’t do so much membrane filtration when they do they use 0.65-1 micrometer. In Italy, Spain, USA, Australia 0.45

Almost no one can reliably tell the difference between 0.45 vs 0.65 filtered wine.

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45
Q

Brett with how many microns can you filter it out?

A

1 micron

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46
Q

Dead-end filtration

A

We’re running the wine at a 90 degree angle against the filter, building a filter cake

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47
Q

Sorbic acid

A

Against enzymes, mostly against yeasts and molds, only partly against bacteria, doesn’t work against lactic acid bacteria

Lactic acid bacteria can build Sorbinol - Geranienton -Fehler

Vorzugsweise tritt der undissoziierte Säureanteil in die Zelle des MO ein

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48
Q

Velcorin

A

Di-methyl-do-Carbonat

Zerfallszeit 30C - 1 St, 10C 5St

Weißwein 250mg/l, Rotwein 400mg/l

Zerfällt zu Methanol und CO2

Inaktivierung von Enzmen in Zellinnere mit Imidazol -Gruppen

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49
Q

Mead

A

Mead is an alcoholic beverage created by fermenting honey with water sometimes with various fruits spices grains or hops
3.5-18 ABV

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50
Q

Boiling temp methanol ethanol

A

Methanol 64.5

Ethanol 78

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51
Q

1 acre

A

0.4 ha

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52
Q

CSR

A

Crowd-sourced rating

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53
Q

Insectary

A

Permanent insectaries

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54
Q

Spray pass

A

PSM Anzahl?

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55
Q

Wie viel % der Aromaverbindungen in LM sind schwefelhaltig?

A

10%

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56
Q

Mercury in German

A

Quecksilber Hg

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57
Q

Böckserentfernung

A

(R2S)2Cu Mercaptide

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58
Q

Potassium / Kalium prrmanganate

A

KMnO4

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59
Q

Johannisbeere Aroma

A

MMP 4-Mercapto-4-methyl-2-pentanon

60
Q

TSS

A

total soluble solids

61
Q

friche

62
Q

un trouble

A

Haze distress disorder

63
Q

SFE

A

Surface foliaire exposée

64
Q

aigrelet Fr

A

Rather sharp rather sour

65
Q

Tartaric etymology

A

Latin tartarum dépôt

66
Q

Malic tartaric etymology

A

Tartarum Latin depôt

Malum pomme

67
Q

Lactic acid

Levures

Bactéries

A

Levures L+ lactique

Bactéries D- lactique >0.1 g/l attaque bactérienne des sucres

68
Q

MLF

A

Les bactéries lactique transforment l’acide L- malique en L+ lactique et en gaz carbonique

1g d’acide malique forme 0,67g d’acide lactique

69
Q

KHT

A

Bit attrape de potassium

70
Q

Oversaturation

A

Sursaturation

71
Q

CaT

A

Tartrate de calcium

72
Q

Which tartaric acid can be used for acidification?

A

Tartaric L+

DL race mic is prohibited, it can cause precipitation of racemate of calcium

73
Q

Ébullition

74
Q

TAV calculate based on sugar g/l

A

(sugar g/l -1) / 16.83

75
Q

Brix

A

La masse de saccharose dissous dans 100ml d’eau à 17.5C

76
Q

TAV acquis

A

L’alcool présent dans le vin

77
Q

L’alcool métholique

A

N’est pas formé par la fermentation alcoolique à partir des sucres,

Il est formé à partie des pectines de raisin par voi enzymatique

Pectine acide galacturonique estérifiée par le méthanol

Enzyme PME pectine méthyle esterase hydrolyse libération de méthanol

Plus élevée pour certains cépages

78
Q

Crushing

A

Trituration

79
Q

OIV méthanol limites

A

Blanc et rosés 150mg/l
Rouges 300mg/l
500mg/l impropre à consommation

80
Q

Azote par cep par hectare

A

20-70kg/ha/an 30kg/ha/an

2-28g/cep/an 5-6 g/cep/an

Les grappes 10-30kg/ha le moût 1-3kg/ha

81
Q

Azote totale môut vin

A

Moûts 100-1200mg/l moyenne 400

Vins 100-700mg/l

82
Q

NH4+

A

Azote ammoniacal

Jusqu’à 80% de l’azoté tira de la baie avant véraison mais ce pourcentage chute à 5-10% à la maturité 20-150mg/l

La teneur finale dans les vins 20-30mg/l

Azote nitrique NO3- dans le vin 2mg/l

Azote nitreux traces négligeables 5-40 microgram/l

83
Q

Les principaux acides aminés des Moûts

A

La proline, l’Arginine, la glutamine, l’alpha-alanine, acide glutamique, la serine, la threonine

84
Q

Le total des acides aminés g/l

A

0.3-5g/l moyenne 2.5 g/l, 20-50% de l’azoté total

85
Q

Chardonnay vs Pinot Noir acides aminés

A

Chardonnay est plus riche que les Pinots noir et meunier

Plus proline pour le chardonnay, plus d’argon une pour les pinots

Proline n’est pas utilisé par levures

86
Q

Do protéines habe organoleptiques effets on vin

A

Indirectly only. They affect volatility of certain aromas they suppress some and attenuate others

87
Q

Flavonoids vs non-flavonoids

A

Noyaux flavane C6-C3-C6

Non-flavonoids noyaux simple C6

88
Q

Anthocyan étymologie

A

Greek Anthos fleur, kuanos- bleu

89
Q

Which grape was common in Barolo and Montalcinonin the past?

A

Muscat muscatel

90
Q

Membran contractor

A

KHT 60.000€ (nur Anton Paar sensor 15.000€)
Membran 5-7Jahre 5000-6000€
Druck 0-9 Bar

CO2 bitter, adsteingierend

Cold stabilization - O2 Eintrag! Mit CO2 überlagern

Membran max 85C

Je 1 Bar Erhöhung, 1.5 g/l CO2 mehr löslich

91
Q

La nouaison

92
Q

La floraison

93
Q

Deutsche Unterlagen x ?

A

Vitis berlandierei x Vitis riparia

94
Q

Braiding, weaving Wickeln

95
Q

How many MG/l Na is added to the wine in average through Natrium bentonite?

A

5-10mg/l

The musts have in average 10-30mg/l

96
Q

How much calcium do wines contain?

A

50-120mg/l

97
Q

Crusher

A

Fouloir le foulage

98
Q

Optical sorting

A

Le tri visionique

99
Q

Combien marc 100 kg raisin?

100
Q

Kalkung

A

Ca(OH)2 oder NaOH

Bei der Kalkung es geht um OH- die H+ zu neutralisieren

101
Q

2006 vintage Germany

A

Catastrophic, rain during harvest or right before. Turbo-Herbst jeden Tag 20-30% Verlust, starke Mineralisation.

102
Q

Ursache Sonnenbrand

A

Eher hohe C und nicht die Einstrahlung

103
Q

Traubenwelke

A

Grünes Stielgerüst um Reifebeginn

104
Q

K:Mg

A

2:1 - 3:1 K:Mg

Burgenland zu wenig K, zu viel Mg

Mit Kaliblattdünger arbeiten

15-25 Mg pro 100g

Unterlage: Größe Unterschiede, langfristige Maßnahmen.

Spätes Wintreten Symptome eher Temperatureffekt, nicht K-Mangel, Höhe Transpiration der Beerenhaut (Traubenwelke?)

105
Q

Schlepper Max Akh

A

10.000 etwa

106
Q

Mg

A

Aufnahme in gelöster Form Mg2+ oder Magnesium-Chelate
Baustein des Chlorophylls
Wichtig für Energie, Kohlenhydrat und Fettsäürewechsel
Steuert mit K Wasserhaushalt der Rebe
Höhere Kalkgehalt, höheres Auftreten Mg-Mangel
K:M optimal 2:1 3:1 , >5:1 Mg-Mangel
Junge Reben aneignen Mg schlecht, Mangelerscheinungen ein Paar Jahren nach der Pflanzung in
Beweglichkeit Mg in Pflanze hoch, in Böden mäßig
N-Mg Synergismus

107
Q

NOAEL
ADI
ARfD

A

No observed adverse effect level
Acceptable daily intake = NOAEL:100
Acute reference dose

108
Q

Average temp for vegetation period

A

North April-October 12-22C
South October-April 12-22C
But other factors!

109
Q

Winkler Index

A

Summe 01.04-31.10 (Tmax-Armin)/2 - Tbase (10C)

Benutzt für die Einteilung der Weinbauzpnen in EU, USA

110
Q

K to C temp

c to F

A

0C = 273,15 K OK = -273,15

100C = 373.15 K

K= (C+273,15) K

F = (1.4 x C +32) F

111
Q

Mannloch

A

Trou d’homme

112
Q

Deuxième chauffe aromatique

A

Bousinage ou brûlage ou recuisson ou toastage permet de fixer la forme définitive des rouelles en éliminant l’humidité apportée lors du cintrage,

113
Q

Chauffe blonde

A

Chauffe légère à 120C-130C pendant 30 minutes - augmentation des arômes de vaille, de caramel et une réduction des ellagitannins

114
Q

Chauffe moyenne

A

Entre 160C et 170C pendant 35 minutes, elle fait apparaître les notes épicées, empyrematiques mais elle préserve les arômes variétaux

115
Q

Chauffe moyenne forte

A

À 180C-190C pendant 40 minutes - les notes vanillées se font plus intenses, des notes légèrement torréfiées

116
Q

Chauffe forte

A

200-210C pendant 45 minutes - elle réduit la quantité de lactones, puis détruit les ellagitannins des deux ou trois premières millimètres. Des notes de grillé, des arômes torréfiées et fumés apparaissent. Pour vins très concentrés ou vins liquoreux. Pour le chien blanc d’Amérique cette chauffe atténuait les caractères négatifs liés à une trop grande richesse en whisky-lactone

117
Q

L’étanchéité

118
Q

De roulier

A

To get rusty

119
Q

Un robinet de soutirage

A

Racking faucet?

120
Q

Épais

121
Q

Les plots de foudrerie- thickness

A

50-65mm final 50-60 mm

122
Q

Foudrerie - grain

A

Le grain a moins d’importance qu’en tonnellerie, de par les volumes des contenants ce sont les qualités mécaniques qui sont cherchés

123
Q

La chauffe en foudrerie

A

3-4 heures préchauffage, suivi d’une chauffe de même durée pour le cintrage et le cerclage des rouelles des foudres.
Chauffe lente et pénétrante - un bois aux teintes blondes, légèrement caramélisé, aux arômes de miel et d’épices douces, se transmettant aux vins dans une volition lente et dans un matériau naturel

124
Q

Foudrerie Marc Grenier

A

Corberon pas loin de Beaune

125
Q

Tonneau pièce

A

Vide plein

126
Q

Feuillette

A

Demi-pièce 112-114l

127
Q

Foudre Moselle

128
Q

Quartaut

A

En principe une demi-feuillete 55-57 l

129
Q

is the process of applying a protective zinc coating to steel or iron, to prevent rusting.

A

Galvanization galvanizing

130
Q

La vidange

131
Q

the life and practice of highway robbery and plunder.

A

Le brigandage

132
Q

Qui a favor oder les céréales

A

Les Francs de V au IX siècle

133
Q

Les fléaux

A

Scourges, plagues

134
Q

Spring frost

A

Gel printanier

135
Q

La grêle

136
Q

Un puceron

137
Q

Phylloxera en France

A

1863 Le Gard

Orange 1866

Beaujolais 1874
Bordelaise 1875
Mersault 1878
Jura 1880

138
Q

Oidium mildiou phylloxera black-rot

A

France

Oidium, mildiou vers 1850
Black-rot 1890-1900
Phylloxera 1863

Phylloxera - Le Vignonle est détruit à 80%

139
Q

0-30cm Boden Gewicht

A

0.3x10.000x1400=4200000kg=4200 tons

140
Q

H2CO3- HCO3(2-)

A

Bicarbonate carbonate

141
Q

Thiole San Gewürztraminer

A

Gute N-Versorgung gut

142
Q

Malve

A

Mallow - höher Wasserverbrauch

143
Q

Tannins sensitivity temperature

A

Sensitive after bloom

Higher temperatures more tannins

144
Q

Ludwig Pavel

A

5% ABV - 100%
7,5ABV - 75%
9-25%?

145
Q

Appley note à la nature

2021 (10 decks)

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