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37 Cards in this Set
- Front
- Back
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What are phenolics
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tannnins, pigments, and flavore compounds... the 3 components of redn wine
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what is cryoextraction
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the process of freezing water out f grapes.. artificial icewine production
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what type of acid is added in acidification
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tararic acid
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what is a fuder
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upright oak cask, usually lined with tartratees and made of slavinian oak
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when yeast is put into contact with grape sugars it produces
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alchohol - heat - co2
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what is batonnage
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stirring the lees
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what is pigeage
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punching down the cap
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who origanally proposed chapilization and what is it?
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the addition of sugar to increase alchohol during fermetation
french agricultural minister jean-antoine chapat |
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what is the ideal cellat temp
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55 degrees ferinheight
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how many gallons are in a hectoliter
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22 gallons
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how many acres are in a hectare
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2.47
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descripe grey rot
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a form of botrytis fungus which imparts a moldy taste to the grapes
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what is a pip
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the seed of the grape
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what is the brush
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what remains attached to the stem when grape is picked
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What does salt do to red wines
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increases tannin
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What are the 5 taste receptors
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Salt, sweet, sour, bitter, umami
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What does the word sommelier come from
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Somme is a carrige to deliver or carry wine
Sommelier is the person who oversees the carrige |
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how many calories does a glass of wine have
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100-120 whites are lower reds are a little more, riesling and r.s. wines up with reds
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1. Name the European native vine species
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A: vitis vinifera
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2. Name 3 Different North American vine species
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vitis labrusca, vitis riparia,, vitis rotundifolia
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3. Name one native Asian vine species
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vitis amurensis
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4. What is meant by a “cross” and how is it different from a “Hybrid”
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A: a cross is crossings between grape varieties of the same species, typically vitis vinifera. A hybrid is a crossing between two different vitis species
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8. How much moisture does a vine generally require in the growing season
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A: 27 inches per year
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Eutypiose
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A fungal infection which withers the vine.
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10. Name 3 different systems of irrigation
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A: drip irrigation, flood, and sprinkler
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18. What are anthocyanins?
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A: Colour - the colour compounds, anthocyanins, are located in the skin of the black grapes. The anthocyanins need to be extracted from the skins to get the colour in red wines
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20. Explain different methods of harvesting grapes and offer 3 advantages and 3 disadvantages for both methods
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A: Hand Harvesting is genteler, can be preformed on steep inclines, and more selective
Machine harvesting requires less labor, faster, and more cost effective |
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23. What is the average temperature range of fermentation of white wines
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A: 64 degreres
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23. What is the average temperature range of fermentation of red wines
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A: 85 degrees
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25. How are Rose wines produced
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A: blending, pressing, or limited maceration
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29. Name 5 fining agents
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A: egg whites, gelatin, bentonite, isinglass, and casein
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30. What are some of the pros and cons of filtering?
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A: the pro’s are you get a nice clean commercial wine. Cons are some say that it takes away complexity. It is also expensive and time consuming.
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what are best humidity levels for the cellar
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70 - 75 % humidity is considered best
Too low causes evaporation – corks can dry and shrink …. what about screw caps or other non-cork closures? Too high can ruin labels and allow mold to form |
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What 5 things are needed in excess to make a wine age-worthy?
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Complex acids
Sugars Minerals and pigments Tannins Flavour compounds Great wines have loads of them It takes time and oxygen for these unresolved components to become harmonious |
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what about sulfites?
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Foods may legally contain sulfites at levels ranging from 6 to 6,000 parts per million
The legal maximum for wine is 350 ppm, but the average content in premium wine is under 40 ppm. White wines are generally higher in sulfites than red wines. Inexpensive wines generally have higher sulfur content than expensive wines. There are no wines that are entirely sulfite-free, even those labeled "organic". |
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what is a Vins de liqueur
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refers to grape juice fortified with grape spirit
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what are the 8 stages of red wine production
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1) picking, 2) destemming and crushing, 3) pumping into fermentation tanks, 4) fermenting of grape sugar into alcohol, 5) macerating, 6) racking, 7) putting the wine into oak barrels for aging, and 8) bottling the wine.
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