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14 Cards in this Set

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Racking
When wine is drained off the lees or sediment into another vat or cask
Malolactic fermentation
biochemical conversion of "hard" malic acids into "soft" lactic acids
Benefits of Stainless steel fermentation vats
allows wine to stay pure
vats lasts forever
easy to clean
Benefits of wood fermentation vats
Allows evaporation, thus concentration
Adds complexity, especially if malolactic fermentation happens in oak
absorbs tannins from overly tanic wine
imparts wood tannin into non tanic wine
Fining
The addition of an agent to remove unwanted characteristics and to clarify the wine
Manta
Grape skin cap on red wine fermenting
Pigeage
the cap is manually pushed down into the juse
remontage
fermenting juice is pumped up and over the manta of grapeskins
Carbonic maceration
initial fermentation under the pressure of carbonic gass
vin de goutte
Free run juice
vin de presse
press wine
battonnage
lees stirring
micro-oxygenation
introduction of a constant stream of minuscule oxygen bubbles into a wine
Dr. Richard Smart
"father" of pruning