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89 Cards in this Set
- Front
- Back
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wine = drink of
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minority
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wine is ___ valued and____
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valued, imported
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Definition 1 wine:
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naturally fermented juice of the grape
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Definition 2 wine:
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An aqeous solution of ethanol with greater or lesser traces if sugars acids, esters and acetates and other substances occurring in grapes juice and derived form it through fermentation
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Ethanol =
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alcohol derived from grape sugar through anerobic fermentation
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Talmud
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whenever wine is lacking other drugs are necessary
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Keys to quality selection of wine
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site, variety, clone, fertizlier, pruning
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earliest cultivation of wine =
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5000 BCE - late stone age
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Vitis vinifera
ssp sulvestris = ssp sativa |
means wine bearing
original vines males and female perfect flowers hermaphrodites cultivated |
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Story of persia jamsheed
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jars kept grapes past their prime they smelled and foamed and were thought poisonous, harem girls tried it and was drizzy
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Dionysis
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Brought wine and theater to greeks
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Italy - Oenotria aka
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Land of the wine or the staked vine
Made Falernum wine |
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Pompeii
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Had 200 wine bars
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Charlemagne - what happened
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enacted wine laws, forbid foot trodding, wine in animal skins,
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Cistercian monks - council of aachen
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each cathedral had vineyard to be worked on by clergy
invented idea of terroir |
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Henry II marriage
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happened in 1152
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Bottles came in?
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late 1600s, along with cork
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The importance of bottles
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air is the enemy of wine!
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Wine grows in ___ and____ cultures
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temperate, western
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Viticulture =
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the science and art of grape growing
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Trunk
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main upright structure of the vine from which arise the arms, cordons, shoots and canes. Can have more than one trunk
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Arm or cordon
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an extension of grape vine trunk, usually horizontal, oriented and trained along the trellis wire
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canes
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mature woody, brown, shoot that developed after leaf fall
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shoots
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green, leafy growth developing from a bud on a cane, spur cordon or trunk. Developing growth is the source of leaves, stem, tendrils and fruit
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Vineyard site selection =
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single most important aspect of grape production in New and Old World
affects yield, quality and long term profitability |
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Macroclimate
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(region) temperature, hours of sunlight, precipitation
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Meso climate
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site climate
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Grape growing is a ____
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hillside phenomenon - further north you go you need a south facing slope
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Microclimate
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vine area
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Terroir
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total natural environment of any viticultural site - gives distinct wine style that can not be duplicated
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Cistercians were the first people to___
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realized concept of terroir
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5 Broad Groups of Wine Grapes
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1. Grapes with no special flavor - grenache
2. Grapes with recognizable flavors - noble grapes 3. Muscats - distinctive flavor 4. North American = Vitis Labrusca/french hybrids 5. Crosses muller |
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The first _____ years no fruit
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3 to 4
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The Vineyard Year
Dec - march = may = june= july = August to october= |
= dormant pruning, trellising
= FROST = vine and berry growth- veraison = Canopy mgmt |
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Dormant pruning does what
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balances load to vigor
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Forms of Canopy Mgmt
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1 and 1/2 leaves thick
shoot removal cluster thinning shoot trimming shoot orientation up or down leaf pulling |
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Powdery mildew - where and what does it o
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north america to europe - affects all parts of vine, sucks nutrients.
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Botrytis
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the Noble Rot can be good or bad - "grey mold"
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Phylloxera
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grape only host, attacks the roots and foliage, grafting is a soluton
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____ is key to rid diseases
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Sanitation
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Cistercians were the first people to___
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realized concept of terroir
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5 Broad Groups of Wine Grapes
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1. Grapes with no special flavor - grenache
2. Grapes with recognizable flavors - noble grapes 3. Muscats - distinctive flavor 4. North American = Vitis Labrusca/french hybrids 5. Crosses muller |
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The first _____ years no fruit
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3 to 4
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The Vineyard Year
Dec - march = may = june= july = August to october= |
= dormant pruning, trellising
= FROST = vine and berry growth- veraison = Canopy mgmt |
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Dormant pruning does what
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balances load to vigor
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Forms of Canopy Mgmt
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1 and 1/2 leaves thick
shoot removal cluster thinning shoot trimming shoot orientation up or down leaf pulling |
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Powdery mildew - where and what does it o
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north america to europe - affects all parts of vine, sucks nutrients.
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Botrytis
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the Noble Rot can be good or bad - "grey mold"
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Phylloxera
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grape only host, attacks the roots and foliage, grafting is a soluton
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____ is key to rid diseases
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Sanitation
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Sugars are measured in ____ which are ____
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brix
soluble solids almost all sugar increase can be 1% per day |
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Two most common acids
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Tartaric and malic
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what is malic used for
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grapes use malic for energy at night -the cooler the night, less energy, more malic left at harvest
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What is Veraison
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when berry starts to take on color (happens in august)
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What is the purpose of tannins
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add bitterness to wine
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Removing the juice
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break skins with minimal damage to seeds and stems
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Once white wine is crushed and destemmed it becomes
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Must (juice, seeds, stems, skins and other fermentable material
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What temp is white wine cooled to
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50-60 Degrees
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Why is sulfur dioxide added to wine before pressing?
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inhibits bacteria, prevents browning and loss of aromas and flavors,
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skin contact is done with what white wines?
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Chardonnay
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What is the purpose of pressing
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Squeeze the must to extract juice
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Free run Vs Pressed
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Free run produces 50 - 170 gallons
Pressed - 10 - 120 gallons |
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Settling
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allows matter to fall to bottom leaving lees particles behind
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Chaptalization
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add sugar to juice to raise alch level
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Fermentation is
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the chemical change in organics through microogranisms
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Fermentation takes place in absence of
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oxygen
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What is known as the wine yeast
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Saccharomyces - have ability to live in alcohol
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1 glucose =
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2 ethanol + 2 co2 -- no air - anarobic
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c6h1206 =
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2c2h5oh + 2co2 + heat
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sugar and glucose will turn to alcohol in the absence of
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air
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racking removes ?
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wine from the lees
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3 Forms of clarification
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racking, centrifuge, filtering
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What is fining and what are methods
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clarifies and changes flavor properties
- uses betonite, egg whites |
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Stabilization, warm vs cold
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Warm - betonite used to remove proteins
Cold - tartrate removal |
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proper amount of SO2 =
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50 ppm
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Blending -
what percent has to be from year? what percent has to be from grape? |
85% and 75%
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Red wines use more or less sulfur dioxide and why
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less due to tannins
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Fermentation is done ____ pressing in red wines
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BEFORE
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what is maceration
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color extraction in red wines -determines wine style
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What wine is cold soaking used for and why
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pinot noir - extracts colors and raises temp and yeast
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Explain the cap of red wine
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seeds, stems, and pulp rising to top of barrel
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What is punching the cap
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done 1 to 3 times a day, removes co2 and lets breathe
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Fermentation temperature of red wines?
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80 to 90 degrees
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what is the purpose of extended maceration
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reduced tannins- makes more complex aroma
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Yields of red wine
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free run - 80 - 150
press 10 - 80 160- 195 total More red than white |
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What is pomace
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left over skins, seedsetc
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What is grappa?
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take pomace and add water and distill
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What is malo-lactic fermentation
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wine goes through another fermentation, the malic acid turnst to lactic acid - makes a softer less acidic wine
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Ullage -what is and why done
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Open space at top of barrel, fill with water to decrease bacteria
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