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17 Cards in this Set
- Front
- Back
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Stainless steel containers used for fermentation and aging are considered ___ because the vessel itself doesn't impact the flavor of the wine |
Inert |
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Clarification via use of an ingredient such as egg whites, gelatin, or bentonite clay |
Fining |
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Type of wine produced using the juice of white grapes that have been allowed some skin contact |
Orange wine |
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The process of breaking open the grape berries and allowing the juice to flow |
Crushing |
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The process of allowing contact between grape skins and grape juice before fermentation starts |
Cold soak |
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The process of separating the grape juice from the skins and other solids |
Pressing |
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Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine |
Must |
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Considered to be the highest quality juice in the batch |
Free-run |
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Italian term for "Pomace Brandy" |
Grappa |
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Adding sugar to the juice/or juice mixture before fermentation |
Chaptalization |
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Typical strain of yeast used for winemaking |
Saccharomyces Cerevisiae |
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Type of fermentation carried out by lactic bacteria |
Malolactic fermentation |
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Type of ester, created by MLF, that smells "buttery" |
Diacetyl |
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Term used for expired yeast cells and other solid matter in a newly fermented wine |
Lees |
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A type of clarification used to prevent the formation of tartrates |
Cold stabilization |
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Alternative method of red wine fermentation that occurs inside whole, uncrushed grapes |
Carbonic maceration |
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Method used to produce very pale rose, such as those made in Provence |
Direct press |
