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40 Cards in this Set
- Front
- Back
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Acre of Land
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450-2200 vines
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Vine Produces
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between 15-50 clusters
3-4 bottles of wine/15-20 glasses a year |
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1 ton of grapes
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60 cases of wine=720 bottles
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225 Liter barrel of wine
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25 cases/300 bottles/1500 glasses
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Bottle of Wine
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Contains 2.8 lbs of grapes
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5 oz glass of wine contains
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Little over 8 oz of grapes
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1 hectoliter=
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=100 liters=26 gallons
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Veraison
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The change in color in growing grapes that indicates the beginning of ripening
I.E. Green to Red |
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Viticulture
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The science and process of cultivating wine grapes
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Vintage
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"Harvest" usually associated with the year
I.E. If "2006" is listed on the bottle then 95% of the grapes used to make the wine were picked that season |
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Viniculture
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The science and process of making wine.
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Varietal
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The wine gets its name from the name of the grape as a certain minimum % is used(US 75%; Lowest in the world)
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Esters
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created or released during fermentation
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Grapevine Physiology: Nov-Feb
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Vegetation
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Grapevine Physiology: March
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Budbreak
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Grapevine Physiology: April-May
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Grand period of Growth;
Flower Formation Bloom |
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Grapevine Physiology: June
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Growth slows;
Green Harvest, Picking Leaves Set, Fruit bud differentiation |
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Grapevine Physiology: July-August
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Storage Roots-Wood;
Veraison Ripening |
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Grapevine Physiology: Sept-Oct
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Wood Maturity;
Fruit Maturity |
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Jug Wine
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Burgundy
Chablis Rose |
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White Grapes
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Chardonnay
Pinot Grigio Riesling |
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Red Grapes
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Cabernet Sauvignon
Merlot Pinot Noir |
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Vitus Lambrusca, Vitus Ripia
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Native American Grape
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Vitus Vinifara
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European
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Harvesting
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By hand(highest quality wines are)
Mechanical (1960) |
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Brix
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Measures sugar, Measured in degrees
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Refractometer
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Bends the light measures the sugar content in grapes
Table grapes:15-17 Wine grapes:21-23 |
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Acid
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pH is used to check acid in juice
0=Total acid, 7= No acid Wine Grapes: 3.2-3.6 |
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Crushing and De-stemming
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Skins, Pulp, Juice=Must
Skin and Juice are most important |
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Wild Yeast
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SO2 added to remove wild yeast; sulfites created.
WIld Yeast is white powder on grapes |
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Color
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All wine gets its color from the skin
Longer skin contact= Darker, more intense color |
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True or False: White Wine from a Red Grape
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True
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Tannin
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What allows the wine to age, ripen
Astringent chemical found in the skins seeds and stems of grapes and wooden barrels Adds structure and acts a natural preservative |
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Resveratrol
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antioxadant in wine believed to be effective in lowering cholesteral
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White Wines
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Pressed and skins removed prior; Pressed then fermented
45-55 degrees |
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Red Wines
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Fermented then Pressed
Free Run Wine vs Pressed Wine 75-85 degrees |
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Maceration
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Juice in contact with Alcohol & Skins
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Fermentation Vessels
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Large & Small Wooden Barrels
Stainless Steel Wooden Vat |
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Stainless Vessels
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Light to Medium Crisp
Clean Simple Fruit |
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Wood Vessels
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Fuller Richer Rounder, Softer complex fruit
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