Fundamentals 4 Flashcards
Define “Claret”
British term for the red wines of Bordeaux
A wine display at the Exposition Universelle of 1855 in Paris resulted in what famous document?
The Classification of 1855
Define “graben”
A rift valley created when land sinks between two parallel faults
As a general rule, grapes are picked how many days after véraison?
45
Define “macération peliculaire”
Skin contact in white wine making
What production method utilizes an anerobic environment to encourage an enzymatic fermentation?
Carbonic Maceration
What is the name for the process of adding sugar to a must to increase the final alcohol level?
Chaptalization
Define “stuck Fermentation”
A fermentation that accidentally stops before all of the sugar has been converted to alcohol
Define “lees”
Dead yeast cells
Define “bâtonnage”
Lees stirring
What is the name for the conversion of malic acid to lactic acid?
Malolactic conversion
Bentonite, Casein and Gelatin are common agents in what process?
Fining
What is the name for the “bleeding method” of rosé production?
Saignée
Why might a winemaker cold stabilize their wine?
To remove tartaric acid before bottling so that it does not precipitate out after bottling
What people introduced formal viticulture to the Celtic tribes of “Gaul”?
Phocaeans, Greeks from Asia Minor
