Winemaking Terms Flashcards
Macroclimate
Overall climate of a whole region.
Lees
Spent yeast cells, pulp, stems.
Passilerage
Grapes that have been shrivelled due the evaporation of water by strong winds while on the vine; or being dried after picking.
Pigeage
Punching down the cap
Remontage
Pumping the fermenting juice over the cap during the red wine making process
What is Pomace?
The cap formed during fermentation
Reverse Osmosis
Used to reduce the alcoholic content of a wine
Wine passes through a filter—a really, really tight filter. Water and ethanol are the smallest molecules in wine, so they pass through the filter most easily. Some forms of acid also pass through, but most elements—including color, tannin and, basically, flavor—do not. (These elements are saved for later use.)
Then the colorless and tasteless water and alcohol mixture is distilled to separate the alcohol from the water. The water is then recombined with the color, flavor and tannins. Result: a small batch of wine with reduced alcohol.
Soutirage
The transfer of wine from one container to another leaving the lees behind.
AKA:
Racking
Sussreserve
Unfermented grape juice used to sweeten wine.
Usually in German QbA.
Veraison
The stage in the grape cycle where the grape changes color and softens.
Marks the beginning of the ripening process.
What are synoynms for Gobelet?
Albarello
En Vaso
(Spain)
Bush Vines
(Australia)
(Italy)
Type of trellessing system is used for
Pinot Noir in Champagne?
One of the simplest spur-pruned/cordon-trained systems is the Cordon de Royat, the preferred training style for Pinot Noir in Champagne.
Synoynm for the tendone system?
Pergola?
Name the 6 main
Fungal Diseases?
Black Rot
- can be controlled,
Bunch Rot
- most common is Botrytis Bunch Rot
Downy Mildew
- affects green parts, no photosynthesis
Eutpya Dieback
- enters through pruning cuts
Esca
(Black Measles)
- earliest known disease
Powerdy Mildew
(Oidium Tuckerii)
- affects all green parts
Name the 3 Bacterial diseases?
Pierce’s Disease
- Caused by the bacterium Xylella fastidiosa Pierce’s Disease is a scourge, it renders vines incapable of producing chlorophyll and killing it within one to five years. There is neither a cure nor a chemical control for the disease, and authorities in other countries are maintaining strict quarantines to prevent its incursion.
- Most commonly transmitted by the glassy-winged sharpshooter—a leafhopping insect found near citrus orchards and oleander plants.
.
Crown Gall
(Black Knot)
- The Agrobacterium tumefaciens bacterium causes the Crown Gall disease in a wide variety of plant species. When affected, a vine develops tumors (galls) on its trunk, which girdle and essentially strangle the vine withering or killing outright the portions of the vine above. The bacteria thrives in colder climates, and systemically lives inside the grapevine. During winter freezes, when the vine’s trunk may be ruptured, the bacteria invade the outer trunk, rapidly multiplying and fomenting the onset of disease.
- Spread through the propagation of bacteria-infected budwood.
.
Bacterial Blight
- Caused by the Xanthomonas ampelina bacterium, Bacterial Blight often kills young grapevine shoots. They develop dark brown streaks in early spring, and eventually wither and die.
- Spread by rain and compromised pruning tools, the disease can be controlled by hot water treatments and copper sprays, such as the Bordeaux Mixture.
Name the 2 Viral Diseases?
Leafroll Virus: caused by a complex of at least nine different viruses, may be responsible for as much as 60% of the world’s grape production losses. Although affected vines display r_adiant shades of red and gold_ in the autumn, such beautiful colors, combined with a characteristic downward curling of the leaves, signal the virus’s malevolent side: reduced yields and delayed ripening. Spread through propagation of infected vines or by an insect vector like the mealy bug, is currently incurable but it will not kill the vine; thus, infected vines are not always removed.
Fanleaf Degeneration: a “nepovirus” spread by soil n_ematodes feeding on infected roots_, severely curtails yields and affected vineyards must be removed. A complex of similar diseases, deforms shoot growth, and leads to poor fruit set and shot (seedless) berries. The leaves on an infected vine are malformed, resembling fans in appearance, and may form yellow bands around the veins. The productive lifespan of the vine and its winter durability are diminished.
Phytoplasma Disease?
Flavescence Dorée:
A form of grapevine yellows, Flavescence Dorée first appeared in Armagnac in 1949. Leafhopper insects and propagation of infected vines spread the disease, which will initially delay budbreak and slow shoot growth, eventually causing bunches to fall off the vine and berries to shrivel. The disease will discolor leaves, cause pustules and cracks to form, and may kill young vines. No cure exists, although insecticides may be used to control leafhopper insect populations and retard its spread.
Collage?
Fining
Foulage?
Pressing
What are the types of yeast?
wild, natural, propagated, etc
At what temperature does fermentation take place?
White Wine?
Red Wine?
White
50° to 65° F
Red
68° to 90° F
Below 50°F, most yeasts will not act; above 113°F, yeasts will die.
White wine fermentations usually take place on the cooler end, as fruit and freshness are preserved at lower temperatures.
Red wine fermentations may reach into the 90s, although winemakers run the risk of volatized (lost) flavor compounds and stuck fermentations as the thermometer passes 95°F.
What is repiquage?
Removal of a small portion of tissue culture for bacteria or transplanted to a new environment where it will continue its growth.
Bottle Sizes
[Michael Jackson Makes Small Boys Nervous Sometimes]
Standard
= 0.75 Liters
= 1 bottle
Magnum
= 1.5 Liters
= 2 bottles
Jeroboam
= 3 Liters
= 4 bottles
Rehoboam
(no longer used)
= 4.5 Liters
= 6 bottles
Methuselem
= 6 Liters
= 8 bottles
Salmanzar
= 9 Liters
= 12 bottles
Balthazar
= 12 Liters
= 16 bottles
Nebuchadnezzar
= 15 Liters
= 20 bottles
Solomon
= 18 Liters
= 24 bottles
What is respiration?
process by which sugars and malic acid are broken down by the grapevine and used as energy
What is imparted into a wine with oak agining?
Lactones
- Butter
Vanillin
- Vanilla
Gualacol
- Smoke
Eugenol
- Clove
Furfural
- Butterscotch
Oak Tannin
What is a spinning cone?
- Reduces alcohol content
- Reduced ethanol content
What sprays fermenting must over the cap in Autovinification?
Ducellier Valve
What is reverse osmosis?
* Used for Alcohol Reduction and must concentration, as it removes water
* It is cross flow filtration, slower, only a portion of the wine needs to be done, not the entire lot
* Controversial
Racking
The transfer of wine from one container to another leaving the lees behind.
AKA:
Soutirage
Two sugars in a fully ripened grape?
Fructose
Glucose
What process softens tannins in wine?
Polmerization
“Natural fining” over time
Sulfur in wines
- Free Sulfur (S1) has an attraction to O2, so it is added early to prevent oxidation. Becomes SO2 (Sulfur Dioxide)
- Free sulfur (S1) smells like a burnt match
- H2S - ethyl acohol - mercaptans - smells like onion and/garlic
Thermovinification (Flash Detente)?
A really shitty way to make horrible wines
- Used exclusively for making “cheap” wines
- Grape must is heated to 150 F - to encourage rapid color extraction
- Berries are then pressed and fermented at a cool 54-66F, like it was a white wine
- Used to destroy enzymes present in botrytis
