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9 Cards in this Set
- Front
- Back
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3 measuring scales to calculate the anticipated final alcohol/sugar level: |
1) degrees Brix 2) Baume 3) Oechsle |
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One of the fastest-growing segments of viticulture today, where there is an absence of manufactured fertilizers or pesticides. |
Organic Viticulture |
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A philosophy, developed in the early twentieth century by Rudolf Steiner, which holds that all parts of the universe are interconnected as an ecosystem. |
Biodynamic Viticulture |
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A targeted approach to dealing with pests that are present and causing damage in a vineyard. |
Integrated Pest Management (IPM) |
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Procedure in wine production designed to break open the berries and release the juice, while the grapes are separated from the stem structure of the bunch |
Crushing-destemming |
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A 24 hour process where grapes are chilled and their skins are permitted to macerate with the juice to extract aromas and desirable phenolics. |
"Cold Soak" |
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Grape juice destined for fermentation |
Must |
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Type of acid used in "acidification" |
Tartaric Acid |
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Training system where overhead vines are trained up tall supports an allowed to spread horizontally |
Pergola |
