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38 Cards in this Set
- Front
- Back
Wine Colors
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Red, white, rose', blush
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Price
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Jug $3
popular premium ("fighting varietals") $3-7 super premium ($7-14) ultra premium ($14-25) luxury premium ($25+) |
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Effervesence (CO2)
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Sparking (caused by fermentation)
Carbonated (CO2 added) Still (no perceptible CO2) |
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Alcohol Content
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<= 14%, Table Wine
14-24%, Dessert or Fortified wine |
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Legal Criteria
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CO2 and Alcohol content (in the US)
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Tax Rates
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(California)
$1.27 / gal for Table Wine $1.77 / gal for Dessert Wine $3.70 / gal for Sparkling Wine |
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US Wine Imports
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31% Italy
26% Australia 14% France US Consumes more than produces |
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Crush Varieties
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(2007)
Chardonnay 16% Cabernet 12% Zinfandel 11% Colombard 9% Thompson 9% Merlot 8% Other 35% |
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Biggest Sellers (US)
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Gallo 21.7%
Constellation 19.4% (Largest Globally) Wine Group 14.4% |
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Flavor Sources
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Grape variety
Fermentation Processing and Aging |
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Good Grapes
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Grape variety
Place where they are grown How they are grown |
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Why grapes?
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High sugar concentration
High nitrogen High other nutrients ...required by yeast |
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Main grape grown for wine
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Vitis vinifera (European wine grape)
5,000 different varieties of V. vinifera Native to Mediterranean and Black sea regions |
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Grapes first collected
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10,000 years ago (cited as "probably")
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Grapes first cultivated
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6,000 years ago
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Climate
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Mild winters; warm, dry summers.
Diseases caused by summer rainfall |
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US Wine Cultivation Locations
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Mostly in the west coast, and some locations in the northeast.
Most of the southern US is home to a bacterium that causes Pierce's disease. |
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V. Vinifera varieties
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Cabernet Sauvignon - Major red wine
Merlot - Major red wine Pinot noir - in expensive wine and champagne Zinfandel - red wine grape used to make both red and blush wines (White Zinfandel) Chardonnay - main grape of white wines, also important for champagnes and sparkling wines. Sauvignon blanc - white wine grape, sometimes called Fume blanc wines Riesling - classic white wine grape of germany |
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Other grape species
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Vitis Labrusca - native to NE US, and includes Concord grape.
Muscadinia rotundifolia - SE grape species, used for fruit/jelly Vitis riparia / Vitis rupestris - resistant to root pest phylloxera; useful as rootstocks. Vitis Californica - N. Californian, found along streams in the coast range and foothills |
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Phylloxera
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Aphid-like insect that attacks the roots of grapevines. Originated in US, transported to Europe; Hybrid Direct Producers created to combat it, then grafting of american species used.
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Diseases
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Fungus diseases
Powdery mildew Downy mildew Botrytis - fungus that infects the fruit cluster and causes bunch rot, can also cause better wine flavor (noble rot) -- sweeter wine |
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Vine Cycle
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CA: begins 4/1
Shoots Flowers Veraison - onset of ripening |
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Dormant buds
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contain the developing flower clusters that will produce the next year's fruit.
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Berry Structure
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Pigment is found in the skin of the berry
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Tannins
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In the seeds and skins, contribute bitterness and astringency to the flavor
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Berry compisition
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Sugar concentration 20-28%
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Brix Scale
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Equivalent to % sugar by weight.
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Acid Concentration
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Malic and Tartaric Acids
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Temperature
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Degree days - the sum of the number of degrees each day that > 50F
Most wine grapes require 2-4,000 degree days |
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Hotter Areas
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Higher temperature -> higher sugar concentrations, lower acidity - lower malic acid. Color and flavor intensity lower. ield is higher.
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Cooler areas
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Better quality, lower yield.
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Pruning
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Used to develop an appropriate ratio of foliage to fruit, and amount of light.
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Saccharomyces cerevisiae ("sugar fungus")
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Yeast used for winemaking. Advantage over wild yeast is that it has better alcohol tolerance and is not very sensitive to SO2.
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Disadvantages of wild yeast
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Off flavors
Alcohol intolerant (low alcohol %) Unpredictable SO2 sensitive |
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Good wine yeast
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predictable
Vigorous Complete fermentation Good alcohol tolerance (17-18%) High temperature tolerance Minimal off flavors SO2 tolerant |
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Good fermentation
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Sugar (glucose/fructose)
Nitrogen (DAP can be added as a nitrogen supplement) Vitamins (enough biotin) Minerals (phosphorus) Low pH (acidic) 50 < temp < 100 Ethanol below 16% |
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Acetobacter
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The bacterium responsible for producing vinegar
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Brettanonmyces
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Wild yeast that contributes to a sweaty, leathery smell to wine.
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