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179 Cards in this Set
- Front
- Back
What degrees latitude do vines grow best?
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30 to 50 Degrees North
30 to 40 Degrees South |
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What is a trellis system?
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It is a network of stakes, posts, support wires & catch wires that position the vine's vegetative growth in space.
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What does the term "third leaf" refer to?
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The first crop of grapes that are harvested for the use of wine making. Generally when the vine is three years old.
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What is the average age of maturity for a grapevine?
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Six years
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When does a grapevine decline in vine vigor?
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After twenty years
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What plant genus to grapevines belong to?
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Vitis
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What is the species of grapevines that are used in wine production?
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Vinifera
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Where is vinifera a native species of grapevine?
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Europe & Western Asia
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What does the term "Variety" refer to in wine production?
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A sub-species of grape, Chardonnay would be an example of this.
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What does the term "Clone" refer to in wine production?
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Vines descended from a single plant by cuttings (asexual reproduction). In theory, each is an exact copy of the original plant.
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What does the term "mutation" refer to in wine production?
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A vine that has developed different characteristics through imperfect reproduction of cells as it grows.
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Name two mutant strains of Pinot Noir.
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Pinot Blanc, Pinot Gris
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What does the term "cross" or "crossing" refer to in wine production?
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The offspring of sexual reproduction of different subspecies within the same species. Cabernet Sauvignon is a cross between Cabernet Franc and Sauvignon Blanc.
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What does the term "hybrid" refer to in wine production?
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The offspring of sexual reproduction between two different species, such as Vitis vinifera and Vitis lambrusca.
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What is bud break?
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The start of the growth cycle of the vine. Average air temperature must be around 50 degrees Fahrenheit. Shoots appear.
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When does flowering take place? What weather is ideal for flowering?
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Flowering takes place 40-80 days after bud break. Warm, dry weather is best.
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What does "Berry set" refer to?
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The result of fertilization that marks the transition from flower to berry.
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What does "Veraison" refer to?
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The stage in the growth cycle after berry set, when the red grape skins begin to change color, grapes are softer, sugar levels increase, acidity decreases.
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What does "Ripeness" mean?
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Ripeness refers to the sunshine-derived sugar levels.
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What does "Maturity" mean?
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Maturity refers to the flavors that develop in the grape due to physiological changes. These include an increase in pH level, an increase in potassium level, a softening of grape tannins, or the lignification of the seeds inside the grape berries.
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When does pruning take place?
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Pruning is done during the winter months, after the first frost, after leaf fall.
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What is photosynthesis?
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Photosynthesis is the process by which chlorophyll in the leaves uses sunlight to convert CO2 into sugar and Oxygen.
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What is the optimal temperature and weather conditions for photosynthesis to take place?
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Temperatures between 70 and 85 degrees Fahrenheit, sunny.
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Describe transpiration.
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Transpiration is the process by which water evaporates through the stomata. Similar to perspiration in animals.
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What does "Stomata" describe?
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Stomata are the openings on the underside of the leaves.
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What is "Respiration"?
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Respiration is the process by which sugars are broken down and used by the vine as an energy source.
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What is "Tranlocation"?
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Translocation is the process by which materials are moved from one area of the plant to another.
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What is the microclimate of a grapevine?
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The microclimate of a grapevine is the environment within and directly surrounding the canopy.
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What is the mesoclimate of a grapevine?
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The mesoclimate of a grapevine is the typical weather experienced in a particular vineyard.
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What is the macroclimate of a grapevine?
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The macroclimate of a grapevine is the climate of the overall region.
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What happens during winter pruning?
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The removal of portions of the previous season's growth so that the vine maintains a desired shape and size.
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What occurs during shoot thinning?
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The removal of excess shoot growth during the spring.
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What is summer hedging/
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Summer hedging refers to the removal of the cane's growing tips in order to partition carbohydrates.
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What does shoot devigoration mean?
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Shoot devigoration is the natural slowing of shoot elongation.
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What is shoot positioning?
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Shoot positioning is the arranging of shoots so that the canopy has good sunlight penetration and good air circulation to all leaves.
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Describe leaf removal.
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Leaf removal is the systematic removal of leaves in the fruit zone so that the sunlight strikes the clusters, ensuring optimal pigment and flavor development. Considered a Band-Aid fix for poor canopy management.
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What fractions can compose a soil's structure?
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A: Clay
B: Silt C: Sand D: Minerals E: Rocks F: Organic matter |
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What is Leaf Roll?
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Leaf Roll is a viral disease turns vine leaves gold & red, rolls the blade downward and announces the delayed crop ripening/reduced yields.
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What is the remedy for Leaf Roll?
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The only remedy for Leaf Roll is vine removal.
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What is Fan Leaf?
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Fan Leaf is a viral disease that is responsible for unusual growth patterns in the vine, such as short internodes, abnormal branching, malformed leaves that look like fans, small clusters, poor fruit set, and seedless berries. Vine will have a shorter life span.
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How is Fan Leaf spread?
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Fan Leaf is a virus spread by the nematode soil pest Xiphinema index.
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What is the Esca disease?
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Esca (AKA Black measles) is a fungal disease that is a problem in warmer climates where it can kill vines suddenly in hot weather.
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What is Eutypa dieback?
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Eutypa dieback is a fungal infection caused by Eutypa lata. Occurs more often in Mediterranean climates. Fungus enters the vine through pruning wounds, releasing a toxin that stunts the shoots and cups the leaves, eventually killing the infected cane. Also know as "Dead Arm".
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How is Eutypa dieback treated?
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Eutypa dieback can be treated by applying fungicide to pruning wounds.
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What is Powdery Mildew?
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Powdery Mildew, AKA Oidium, is a fungal disease native to N. America. Only affects vitis vinifera vines. Clusters will not reach full size or achieve maximum pigment development. Hence, the fruit will have undesirable flavors.
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How is Powdery Mildew treated?
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Powdery Mildew is treated best by a sulfur spray.
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What is Downy Mildew?
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Downy Mildew, AKA Peronospera, is a fungal disease native to N. America, attacks Vitus vinifera. Infection will cause the vine to lose leaves, delaying ripening.
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How is Downy Mildew treated?
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Downy Mildew is treated with Bordeaux mixture spray (copper sulfate).
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What is Botrysis?
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Botrysis is a fungus that attacks grape clusters in warm & humid weather. Can turn to Bunch Rot, and ruin the crop if the berries are packed too close together.
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What is Botrysis Cinerea?
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Botrysis Cinerea, AKA Noble Rot, is a fungus that develops when dry weather follows moist warm weather. The mold will alter white grapes' compostion favorably to yield a honeyed nectar. Not favorable to red-skinned grapes.
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What is Black Rot?
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Black Rot is a fungal disease native to NE N. America that attacks the vine in mild, wet weather. Starts as a black spot on the shoot, leaves, or berries then spreads along vine tissues. Can be controlled by fungicides.
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What is Pierce's Disease?
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Pierce's Disease is a bacterial contamination of the host vine resulting in premature leaf fall.
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What is the carrier of Pierce's Disease?
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Several types of sharp-shooters or leafhoppers. Glassy winged sharpshooters are the best known example.
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What is Crown Gall?
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Crown Gall is a bacterial disease that causes large tumors to grow on the trunk of the vine. The tumors girdle the vine, strangling the portions above it so that the vine withers and dies.
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What spreads leaf roll virus?
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Mealy bugs
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What spreads fan leaf virus?
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Nematodes
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Who was the forefather of Biodynamic Viticulture?
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Rudolf Steiner (Austria)
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Chardonnay can be described as having aromas of ___________.
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Flint/Stone, Citrus, Melon, Pineapple, Banana, Apricot, Butter, Smoke, Burnt Sugar, Caramel, Green Apple, Pears, Nuts, Honey, Peach, GInger, Vanilla, Oak, Butterscotch, Nutmeg
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Describe an Old World Chardonnay.
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Citrus: Lemon, grapefruit
Granny Smith apples, butter, nutty, honey, minerals/flint Often very little wood, high acid, long lived |
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Describe a New World Chardonnay.
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Tropical fruit: Banana & pineapple
Apple pie, apple cobbler. Butterscotch, caramel, smoky, toasty Vanilla, ginger, nutmeg Very oaky, low acid, short lived |
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Sauvignon Blanc can be described as having aromas of ____________.
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Melon, Bell Pepper, Hay, Pineapple, Musk, Celery, Kiwi, Stone, Gunflint, Gooseberry, Herbs, Jalepeno, Pear, Fig, Grass, Cat's Pee, Lemon, Toast, Lemon Grass, Grapefruit, Asparagus, Nuts, Lemon-Lime
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Describe Loire Valley Sauvigon Blanc.
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Pungent, smoky, high minerality
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Describe Sauvignon Blanc from Bordeaux.
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Grassy & herbal (oregano & thyme)
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Describe New Zealand Sauvignon Blanc.
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Intense grapefruit & citrus, hints of asparagus and jalapeno.
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Describe California Sauvignon Blanc.
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Fig & melon.
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A Riesling can be described as having aromas of __________.
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Apple, Passion Fruit, Pineapple, Honeysuckle, Flint, Juicy Fruit Gum, Talc, Orange Blossom, Tarragon, Hyacinth, Slate, Stone, Peach, Lime, Honey, Apricot, Jasmine, Ginger, Lemon Curd, Fennel, Grapefruit, Kiwi, Minerals
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What flavor profile would be found in a Riesling grown on blue slate?
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Minerals, green apple
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What flavor profile would be found in a Riesling grown on iron-rich red slate?
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Peach, smoke
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What flavor profile would be found in Riesling grown on volcanic soil?
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Mango, papaya, tropical fruits
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Describe a Cool-climate Riesling.
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Lean, reserved
High, searing acidity Very dry to sweet Citrus fruits and apples Perfect for seafood & Pacific Rim cuisine |
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Describe a Warm-climate Riesling.
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Opulent, full-bodied
Round, dry to sweet Tropical fruit Perfect for rich dishes like venisaon and duck and/or spicy fare. |
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Chenin Blanc can be described as having aromas of __________.
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Creme fraiche, sour cream, plain yogurt, clotted cream, buttermilk, almond, straw flowers, hazelnut, ripe grain, marzipan, nuts, toasted bread, lemon, melon, apple, apricot, pear, dried flowers, orange peel.
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Chenin Blanc grows best on ______ soils.
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Tufa or chalk
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In South Africa, Chenin Blanc is known as ________.
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Steen
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Pinot Gris/Pinot Grigio can be described as having aromas of _________.
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Apple, Butter, Almond, Mineral, Steel, Honey, Peach, Lemon, Pear, Chalk, Flint, Orange Blossom, Honeysuckle, Cream
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What is Rulander/Grau Burgunder?
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Pinot Gris/Grigio
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Gewurztraminer can be described as having aromas of __________.
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Nutmeg, Citrus Peel, Lychee Nut, Bayberry, Grapefruit, Rose, Ginger, Sandalwood, Cardamom, Allspice, Pine
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Viognier can be described as having aromas of ___________.
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Grass, Honey, Apricot, Citrus, Orange Peel, Musk, Passion Fruit, Kiwi, Peach, Gooseberry, Ginger, Honeysuckle, Lemon Grass, Tangerine, Guava, Mango
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Muscat can be described as having aromas of ___________.
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Musk, Burnt Caramel, Honey, Orange Blossom, Honeysuckle, Rosewater, Peach, Lime Blossom, Apricot, White Raisin, Mango, Mousiness/Earthiness, Citrus, Fresh Grapes, Gardenia
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_______ is believed to be the ancestor from which all wine grapes descended.
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Muscat
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Describe an unfortified Muscat.
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Fresh Grapes, Fresh White Raisins, Mango, Apricot, Honeysuckle, Citrus, Orange Blossom, Rosewater
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Describe a fortified Muscat.
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Concentrated Must, Fresh White Raisins "in a rum", Dried Mango, Dried Apricot, Crystallized Honey, Citrus Peel, Orange Zest, Rose Petal.
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A Semillon table wine would smell of ______.
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Pear, Lanolin, Nuts, Flowers, Citrus, Wax, Honey, Minerals
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A Semillon dessert wine would have aromas of ________.
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Melon, Pineapple, Tropical Fruit, Citrus, Honey, Caramel, Minerals, Spice, Peach, Apricot, Nectarine, Butterscotch, Vanilla, Flowers, Nuts
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Semillon can be blended with _______ and _________ in Graves, Pessac-Leognan, and Sauternes.
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Sauvignon Blanc and Muscadelle
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Cabernet Sauvignon can be described as having aromas of _________.
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Black Cherry, Vanilla, Black Currant, Herbs, Blackberry, Mint, Blueberry, Lilac, Red Currant, Toffee, Cedar, Chocolate, Cigar Box, Pencil Shavings, Tobacco, Black Pepper, Tea, Eucalyptus, Coffee, Cocoa
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Describe a Warm-Climate Cabernet Sauvignon.
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Fruit Driven, Cherries, Milk Chocolate, Oak-Scented, Sweet Cigar Box, Vanilla, Supple, Eucalyptus/Mint
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Describe a Cool-Climate Cabernet Sauvignon.
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Spice-driven, Red Currant, Cocoa, Mocha, Cedar-Scented, Tobacco, Lilac, Chalky
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Merlot has been described as having the aromas of _______.
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Blueberry, Cigar Box, Blackberry, Mint, Cherry, Toffee, Black Cherry, Vanilla, Plum, Cocoa, Prune, Coffee, Fresh/Grapey, Spice, Black Pepper, Chocolate
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What is the most widely planted red grape in Bordeaux?
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Merlot
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Describe the aromas that may signal a Pinot Noir.
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Raspberries, Cherries, Strawberries, Blackberries, Plum, Earth, Sandalwood, Barnyard, Leather, Violets, Toast, Lilac, Clove/Cinnamon, Truffles, Smoke, Incense, Wet Forest Floor, Meaty-Gamey
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What is "Marl"?
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A soil mixture of clay and chalk. Pinot Noir grows best in this soil.
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Why is the cold-soak technique employed in Pinot Noir production?
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It promotes the aqueous extraction of pigment & tannin before fermentation begins, in order to craft a more richly colored & toothsome wine.
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Spatburgunder is a synonym for ______.
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Pinot Noir
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Describe a "Sweet" or "Fruity" Pinot Noir.
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Simple in flavor profile
Fruit driven: Raspberries, Cherries, Strawberries Delicate, light, hints of spice Floral: Violets, Lilac Silk & Taffeta Supple tannins |
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Describe a "Savory" Pinot Noir.
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Complex in flavor profile
Organics: Mushrooms, forest, earth, smoke, "barnyard" Full-bodied, weighty, moderate tannins Exotic: incense, sandalwood, spice Satin, brushed cotton, hints of flowers |
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Why are whole clusters put into the must when fermenting Pinot Noir?
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To cool the vat, while keeping the warm fermentation running long.
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What are the aromas to look for in a Zinfandel?
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Raspberry, Blackberry, Black Pepper, Nutmeg, Cinnamon, Anise, Tar, Jam, Black Raspberry, Raisin, Candied Fruit, Clove, Cedar, Sandalwood, Vanilla, Spice
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What is the "workhorse grape" of California?
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Zinfandel.
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Zinfandel and ______ are different clones of the same variety.
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Primitivo
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Plavac Mali is the offspring of ________ & ___________.
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Zinfandel & the Slovenian grape Dobricic
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What is the Slovenian ancestor of Zinfandel?
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Crljenek
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Aromas of __________ would define a Syrah/Shiraz.
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Smoke, Game, Tar, Toast, Pepper, Raspberry, Chocolate, Herb, Musk, Char, Black Olives, Mineral, Mint, Leather, Blackberry, Sweat, Baked Earth, Spice, Lavender, Anise, Jam, Rosemary
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Syrah/Shiraz is native to ________. it is a cross of _________ & _________.
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France
Dureza & Mondeuse Blanche |
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Describe a "Fruit-Driven" Shiraz.
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Fruit: Blackberry jam
Aromatics: Vanilla bean Organics: Baked earth, smoke Chocolate |
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Describe a "Spice-Driven" Syrah.
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Spice: Black Pepper
Aromatics: Rosemary, lavender Organics: Lathered pony, musk, game Mexican mole sauce |
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Describe the aromas of Sangiovese.
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Fresh Cherry, Toast, Sun-Baked Earth, Wood, Charcoal, Clove, Licorice, Chocolate, Thyme, Dried Cherry, Dried Orange Peel, Spice, Leather, Black Cherry, Sour Strawberry
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Translate "Sanguis jovis", and identify the grape name this relates to.
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"Blood of Jupiter", Sangiovese
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What are the two dominant clones of Sangiovese?
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Sangiovese Grosso & Sangiovese Piccolo.
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Prugnolo & Brunello are clones of _______.
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Sangiovese
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What is the grape in Vino Nobile de Montepulciano?
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Prugnolo
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What is the grape responsible for Rosso di Montalcino?
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Brunello
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What grapes (besides Sangiovese) were often used in the production of Chianti Classico?
|
Canaiolo Nero
Trebbiano Malvasia |
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What aromas would describe Gamay?
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Lily of the Valley, Raspberry, Cranberry, Rose, Cherry, Orange Peel, Iris, Banana, Strawberry, Violets
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The Gamay vine is most successful on _________ soil.
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Granitic
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What is Carbonic Maceration?
|
Whole berry/cluster fermentation, resulting in the enzymatic breakdown of grape sugars into alcohol.
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What aromas would describe Grenache?
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Strawberry, Ethyl Acetate, Sour Cherry, Black Pepper, Cranberry, Alcohol
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Name two synonyms for Grenache, and countries of origin.
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Garnacha-Spain
Cannonau-Sardinia |
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Describe the aromas of Barbera.
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Mulberry, Cherry, Vanilla, Sour Cherry, Plum, Cinnamon
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Describe the aromas of Cabernet Franc.
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Fresh Mushrooms, Fall Leaves, Violet, Humus/Potting Soil, Wild Strawberry, Cocoa, Cranberry, Sweet Herb, Mulberry, Moss, Tobacco, Wet Tree Bark, Tea
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What are some synonyms for Cabernet Franc?
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Bouchy-Southwest France
Bretton-Loire Valley Bouchet-Right Bank of Bordeaux |
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Cabernet Franc is native to _______.
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Bordeaux
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Cheval Blanc is dominated by this grape.
|
Cabernet Franc
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Nebbiolo can be described as having aromas of __________.
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Tar, Truffles, Cocoa, Twigs, Forest Floor, Bitter Chocolate, Roses, Iris, Violets
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What is the profile of Cabernet Franc?
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Moderate tannins
Moderate pigment Moderate to high acid Light to medium body |
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What is the profile of Nebbiolo?
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High acid
High tannin High extract High alcohol |
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What is the profile of Chardonnay?
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Naturally high in extract
Ripens to high sugar levels, this can equate to high alcohol levels in the wine Runs the risk of being low in acid |
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What is the profile of Sauvignon Blanc?
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Aromatic
High in acid |
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What is the profile of Riesling?
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High acid
Ripens to high sugar levels: often finished with some redisdual sugar in this wine Long lived |
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What is the profile of Chenin Blanc?
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High acid
High extract Aromatic Long lived Very dry to sweet |
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What is the profile of Pinot Gris/Grigio?
|
Low acid or high acid
High extract Pinot Gris/Grigio can have little or no aroma or can have subtle fruit & floral notes |
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What is the profile of Gewurztraminer?
|
Ripens to high sugar levels: this can equate to high alcohol levels in the wine
High extract Low acid Aromatic Very dry to sweet |
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What is the profile of Viognier?
|
Profoundly aromatic
Low acid Ripens to high sugar levels: this can equate to high alcohol levels in the wine High extract |
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What is the profile of Muscat?
|
High alcohol
High extract Highly aromatic Good acids |
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What is the profile of Semillon?
|
Subdued aromas
Waxy/lanolin texture Susceptible to botrysis Long lived |
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What is the profile of Cabernet Sauvignon?
|
High tannins
Moderately high acids High pigments High phenolics |
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What is the profile of Merlot?
|
Moderate tannin
High alcohol Short on acid |
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What is the profile of Pinot Noir?
|
Low to moderate tannins
Good acidity Broad, expansive aroma & bouquet |
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What is the profile of Zinfandel?
|
Densely pigmented
Moderately tannic Alcoholic High extract Good acid |
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What is the profile of Syrah/Shiraz?
|
Heavily pigmented
Highly tannic High alcohol Needs time to mature |
|
What is the profile of Sangiovese?
|
Low extract
Low pigment High acid Moderate tannins Moderate alcohol |
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What is the profile of Gamay?
|
Low tannins
High acids Low pigments Aromatic |
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What is the profile of Grenache?
|
Low pigment
Low tannin Low acid High alcohol |
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What is the profile of Barbera?
|
High acid
High pigments \Moderate tannins |
|
What grape name is derived from "Nebia", the fog?
|
Nebbiolo
|
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What is a synonym for Spanna & Chiavennasca?
|
Nebbiolo. Spanna is the name in Piedmont, Chiavennasca in Lombardy.
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What are the Piedmontese wines that consist of/or mostly of, Nebbiolo?
|
Barolo
Barbaresco Gattinara Ghemme |
|
What aromas would describe a Tempranillo?
|
Cherries, Vanilla, Strawberries, Vellum, Leather, Lanolin, Wood, Road Dust
|
|
What is the profile of Tempranillo?
|
Moderately tannic
Low acid High pigment Long-lived |
|
What is Tempranillo called in Catalonia?
|
Ull de Llebre
|
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What is Tempranillo called in Valdepenas?
|
Cencibel
|
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What is Tempranillo called in Toro?
|
Tinto de Toro
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What is Tempranillo called in n Ribera del Duero?
|
Tinto del Pais or Tinto Fino
|
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What is Tempranillo called in Alentejo, Portugal?
|
Aragonez
|
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What is Tempranillo called in Douro, Portugal?
|
Tinta Roriz
|
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What are grape sugars converted to through the fermentation process/
|
Ethanol (alcohol) & Carbon dioxide. Heat is given off in the process
|
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Whare are some by-products of fermentation/
|
Glycerol
Succinic Acid Acetic Acid Lactic Acid Acetaldehyde Ethyl Acetate |
|
Yeast can only metabolize the six carbon sugars ________ & __________.
|
Glucose
Fructose Both are C6H12O6 |
|
What is used to measure the degree of sugar in grapes, in the United States?
|
Brix are measured with a hydrometer or refractometer.
|
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Baume is a French measure of ______.
|
Potential alcohol level in ml per 100 ml of wine
|
|
What is the unit of measure of grape sugars used in Germany & Switzerland?
|
Oeschle
|
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Fermentation is difficult to initiate if the grape must is cooler than ___ and difficult to control at temperatures higher than ____.
|
Cooler than 57ºF and higher than 95ºF
|
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For yeast, _______ is a waste product that is toxic to them.
|
Ethanol
|
|
A yeast cell requires these nutritients. Name four.
|
1: Sugar
2: Minerals 3: Nitrogen 4: Vitamins |
|
Yeast cells need ______ to reproduce.
|
Nitrogen
|
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Yeasts are __________ microscopic fungi.
|
Unicellular
|
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What is the "must"?
|
Grape juice
|
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A high yeast count creates a wine with more ________.
|
Aromatics (esters)
|
|
What are some of the advantages of a controlled/inoculated fermentation?
|
-A rapid start of the fermentation process, predictable alcohol production
-Higher alcohol production due to the cultured yeast's lab-develoed higher tolerance to alcohol -An ability to ferment at lower temperatures due to the yeast's lab-developed tolerance to cooler temperatures -Less production of unwanted by-products such as acetic acid, H2S (Hydrogen sulfide), acetaldehyde, ethyl acetate, and higher alcohols -The production of a wine that is clean and varietally true with fewer off-odors |
|
What marks a wild yeast fermentation?
|
-Increased production of acetic acid, which adds a rustic note
-Increased production of ethyl acetate, which in small amounts adds complexity-but in moderate amounts, distracts from varietal character and, in large amounts, results in solvent aromas. -Increased formation of glycerol, an odorless sweet-tasting alcohol -Increased formation of higher alcohols, both pungent & fusel -Increased formation of phenyl ethanol, which imparts rose, floral, & honey aromas -Increased formation of H2S (Hydrogen Sulfide) -Increased production of acetaldehyde, which gives maderized sherry notes -Less efficient, less predictable alcohol production |
|
What are the sixteen steps in the making of white wine?
|
1: Crushing
2: SO2 addition 3: Skin contact 4: Pressing 5: Juice settling (Debourbage) 6: Must adjustments 7:Fermentation 8: Malolactic fermentation 9: Racking 10: Sulfur adjustment 11: Clarification 12: Heat stabilization 13: Cold stabilization 14: Aging (elevage) 15: Blending 16: Bottling |
|
Why is SO2 added to grape must?
|
-To inhibit wild yeast fermentation
-To slow the growth of spoilage bacteria -To prevent the juice from turning brown with oxidation |
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What might happen in the bottle if a wine is not cold stabilzed?
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You would find Tartrate crystals on the cork or in the bottom of the bottle.
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What causes malolactic fermentation?
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It is a secondary fermentation that can take place simultaneously or after the primary fermentation is complete. Through the action of bacteria, malic acid in the must is converted into lactic acid. End result, rich, buttery flavors.
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What is fining?
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A way of clarfiying wine, by drawing unwanted particles out of the juice with gelatin, egg white, casein attracting them.
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What is the purpose of Chaptalization?
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Sugar can be added judiciously to those musts derived from grapes that failed to achieve optimal ripeness. This is NOT a method of making wines sweet.
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How does maceration affect a finished wine's flavor & texture?
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Longer periods of maceration (red wine contact with skins) yield highly "extracted" wines that need time in the bottle to mature.
Shorter maceration periods yield softer, more accessible wines that are ready for consumption upon release. |
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What is typical range of temperatures for red wine fermentation?
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Between 60º and 95º F
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What is carbonic maceration?
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Whole berry fermentation which takes place when whole grape clusters are placed in a anaerobic (oxygen-free) environment in order to change their metabolism so that they break down sugars to create alcohol WITHOUT the intervention of yeast.
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