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12 Cards in this Set
- Front
- Back
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Maderization |
when wine is subjected to high temperaturesduring storage; should send it back |
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Fining |
addition of a precipitating agent to removesmall, suspended particles (ie. egg whites) |
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Vatting |
pumping ofskins, pulp and must into fermenting tank |
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Anthocyanin |
In skin of red grapes; gives red wine its color |
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Chaptalization |
theaddition of sugar to the grape must to boost the natural sugar level andproduce a slightly higher alcohol level in the finished wine (common practicein cool growing regions) |
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Malolactic Fermentation |
Highlevels of malic acid can beconverted to a softer lactic acidthrough secondary fermentation (creates buttery taste) |
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Acidification |
add acid; for warm climate wines |
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Amelioration |
addition of water and sugar to dilute acid and boost alcohol; for cool climate wines |
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Tannins |
providestructure and aging potential but also adds a bitter taste if too much(Astringent – sense of dryness from it) |
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Resveretol and phenols |
chemicals in red grape skins that add health benefits |
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Aroma |
smell with grape varietal |
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Bouquet |
smell with wine making and process |
