Winemaking Flashcards
A standard size 225 liter barrel
Barrique
Letting the newly-pressed juice settle for a day or two before fermentation is allowed to begin
Debourbage
Allowing the wine to rest on the dead yeast cells after fermentation has completed
Sur lie
The stirring up of dead yeast cells back into the liquid
Battonage
An enzymatic fermentation that occurs in the absence of oxygen within whole unbroken grapes
Malo-lactic fermentation (MLF)
A chemical-byproduct that provides a buttery aroma to a wine
Diacetyl
Temperature range for fermentation
(55 postpones or delays) -60 to 95 degrees activates
The slow infusion of oxygen that seeps into the wine to help tannin molecules combine with each other
Polymerization
Juice settling in Sparkling wine production
Debourbage
Disgorging
Disgorgement
Riddling rack
Pupitre
Riddling of the bottles in traditional method
Remuage
Seizing the foam, or the secondary fermentation
Prise de mousse
The material added to initiate secondary fermentation
Liqueur de Tirage
Typical pressure in atmospheres in fully-sparkling wines
5-6 atmospheres (or 75-90 pounds per square inch)
Other names for Tank Method
Charmat, Cuve Close, Bulk method
187ml bottle
Split
375ml bottle
Half
750ml bottle
Standard
1500ml bottle
Magnum (2x750ml)
3000ml bottle
Jerobaum (4x750ml)
4500ml bottle
Rehobaum (6x750ml) *discontinued in 1989
6000ml bottle
Methuselah (8x750ml)
9000ml bottle
Salmanazar (12x750ml)
12000ml bottle
Balthazar (16x750ml)
15000ml bottle
Nebuchadnezzar (20x750ml)
Addition of alcohol to the wine before or while it is still fermenting and still has a significant amount of sugar in it.
Mutage
Types of fortified sequence in wines
Before/during fermentation (sweet) and after fermentation (dry).
What does flor feed on in a solera to produce a dry Sherry?
Survives in the presence of oxygen, feeding on sugars, glycerol, acetic acid. The result by-product of acetaldehyde is produced in this phase.
Fino or Manzanilla is fortified to what level of ABV?
15%-15.5% but not higher. 16% doesn’t allow flor development.
What is the minimum amount of time a wine can be aged under flor?
Two years
Define “running of the scales” in Sherry
The removal of no more than 1/3 of a wine from the various criaderas into each successive criadera. The process allows for the final solera to be refilled at bottling. New wine is added at the highest criadera, based on the house style (ie number of vintage criaderas used for their wines). This is also referred to as “fractional blending”
Pineau de Charentes and Floc de Gasgogne are considered what type of fortified wine?
Mistelle
Term for fortification during fermentation of a wine where sugars are still remaining in the must
Mutage
What two grape varieties are used for the dry wines of Madeira
Sercial and Verdelho
What year was the European Union founded?
1993
What date allowed for pre-existing designations of origin (ie AOC, DOCG) as long as they were registered by the EU
December 31, 2011
What year was the beginning of the Phyloxerra crisis in Europe
1860
