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38 Cards in this Set

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Wine Colors
Red, white, rose', blush
Price
Jug $3
popular premium ("fighting varietals") $3-7
super premium ($7-14)
ultra premium ($14-25)
luxury premium ($25+)
Effervesence (CO2)
Sparking (caused by fermentation)
Carbonated (CO2 added)
Still (no perceptible CO2)
Alcohol Content
<= 14%, Table Wine
14-24%, Dessert or Fortified wine
Legal Criteria
CO2 and Alcohol content (in the US)
Tax Rates
(California)
$1.27 / gal for Table Wine
$1.77 / gal for Dessert Wine
$3.70 / gal for Sparkling Wine
US Wine Imports
31% Italy
26% Australia
14% France

US Consumes more than produces
Crush Varieties
(2007)
Chardonnay 16%
Cabernet 12%
Zinfandel 11%
Colombard 9%
Thompson 9%
Merlot 8%
Other 35%
Biggest Sellers (US)
Gallo 21.7%
Constellation 19.4% (Largest Globally)
Wine Group 14.4%
Flavor Sources
Grape variety
Fermentation
Processing and Aging
Good Grapes
Grape variety
Place where they are grown
How they are grown
Why grapes?
High sugar concentration
High nitrogen
High other nutrients
...required by yeast
Main grape grown for wine
Vitis vinifera (European wine grape)
5,000 different varieties of V. vinifera
Native to Mediterranean and Black sea regions
Grapes first collected
10,000 years ago (cited as "probably")
Grapes first cultivated
6,000 years ago
Climate
Mild winters; warm, dry summers.
Diseases caused by summer rainfall
US Wine Cultivation Locations
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.
V. Vinifera varieties
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
Other grape species
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
Phylloxera
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.
Diseases
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
Vine Cycle
CA: begins 4/1
Shoots
Flowers
Veraison - onset of ripening
Dormant buds
contain the developing flower clusters that will produce the next year's fruit.
Berry Structure
Pigment is found in the skin of the berry
Tannins
In the seeds and skins, contribute bitterness and astringency to the flavor
Berry compisition
Sugar concentration 20-28%
Brix Scale
Equivalent to % sugar by weight.
Acid Concentration
Malic and Tartaric Acids
Temperature
Degree days - the sum of the number of degrees each day that > 50F
Most wine grapes require 2-4,000 degree days
Hotter Areas
Higher temperature -> higher sugar concentrations, lower acidity - lower malic acid. Color and flavor intensity lower. ield is higher.
Cooler areas
Better quality, lower yield.
Pruning
Used to develop an appropriate ratio of foliage to fruit, and amount of light.
Saccharomyces cerevisiae ("sugar fungus")
Yeast used for winemaking. Advantage over wild yeast is that it has better alcohol tolerance and is not very sensitive to SO2.
Disadvantages of wild yeast
Off flavors
Alcohol intolerant (low alcohol %)
Unpredictable
SO2 sensitive
Good wine yeast
predictable
Vigorous
Complete fermentation
Good alcohol tolerance (17-18%)
High temperature tolerance
Minimal off flavors
SO2 tolerant
Good fermentation
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%
Acetobacter
The bacterium responsible for producing vinegar
Brettanonmyces
Wild yeast that contributes to a sweaty, leathery smell to wine.