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.
What is a spinning cone?
- Reduces alcohol content
- Reduced ethanol content
