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33 Cards in this Set
- Front
- Back
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The term for wine juice destined for fermentation. |
Must |
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The general formula for fermentation? |
Glucose + yeast = alcohol, carbon dioxide and heat |
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The basic chemical formula for fermentation is? |
C6H12O6+yeast = 2 (C2H5OH) + 2 (CO2) + heat |
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The term for adding acid to must |
Acidification |
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What is typically used to increase the acidity of must |
Tartaric acid |
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The term for adding sugar to must. |
Chaptalization |
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Does Chaptalization result in a sweeter wine? |
No. Since the sugar is added to the must it will be fermented out. Chaptalization results in a higher alcohol in the finished wine. |
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French term for allowing grape juice to settle before fermentation |
Debourbage |
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Chemical formula for sugar molecules |
C6H12O6 |
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Chemical formula for ethyl Alcohol |
C2H5OH |
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The ideal temperature range to ferment white wines |
50-60 degrees Fahrenheit |
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The most typical cause of a "stuck fermentation" |
Temperatures above 100 degrees Fahrenheit |
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What level of alcohol by volume kills off typical yeasts |
14% abv |
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Term for secondary fermentation desired in most Chardonnays. |
Malolactic fermentation |
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The organism responsible for malolactic fermentation |
Lactic bacteria. |
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Malic acid in wine has what flavor characteristics? |
Tart, green apple |
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Malolactic fermentation does what? |
Breaks down malic acid in to lactic acid |
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Lactic acid adds what to wine? |
A creamy characteristic |
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What byproduct of malolactic fermentation is responsible for buttery notes in wine |
The ester known as diacetyl |
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What can bu used to prevent malolactic fermentation? |
Sulfur dioxide (SO2) |
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Term for the expired yeast and other solid particles that sink to the bottom of the tank or barrel after fermentation. |
Lees |
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The gentle clarification to remove wine from lees. |
Racking |
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The term for allowing the wine to have contact with lees for an extended period of time. |
Sur lie aging |
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lees stirring is also called? |
Batonnage |
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What does aging wine on lees do? |
Imparts yeasty aroma, creamy texture and increased complexity to the wine. |
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Name the four methods of wine clarification |
racking, Fining, Filtering and using a centrifuge. |
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The two most often used fining agents for removing excess tannin from wine. |
Gelatin and egg white |
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The fining agent used to remove proteins from wine |
Bentonite clay |
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The private organization regulating biodynamic wines is? |
Demeter International. |
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(True or false) A wine labeled as Certified Organic may not contain any sulfur additions by the winery. |
True. |
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(True or false) A wine labeled "made with Organic Grapes" may not contain any sulfur. |
False, up to 100 parts per million is allowed. |
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Wines produced from white grapes where the must spends a significant amount of time in contact with its skins is often referred to as? |
Orange wine. |
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(True or false) A kosher wine cannot be handled by a non-Jewish person. |
False, a wine can retain its Kosher status and be handled by non Jews from bottling to opening, but must not be handled by a non Jew or nonobservant Jew between opening and consumption. |
