Vinification terms

Question 1

triage

Answer 1

process of sorting the grapes by hand on a table before crushing

Question 2

maceration pelliculare

Answer 2

pre-fermentation maceration / cold soak

Question 3

cuvaison

Answer 3

maceration of grape skins in the fermenting juice to extract color , tannins and flavour compounds

Question 4

vin de goutte

Answer 4

free-run juice

Question 5

vin de press

Answer 5

resulting wine after pressing

Question 6

marc

Answer 6

resulting pressed dry skins and pips

Question 7

chaptalisation

Answer 7

adding sugar to the must to increase final alcohol and glycerine content

Question 8

reverse osmosis

Answer 8

process of dealcoholization

Question 9

acidification

Answer 9

addition of tartaric acid (prior fermentation) or Malic acid

Question 10

batonnage

Answer 10

process of stirring the lees sediment in a barrel with a paddle/stick to increase flavour extraction

Question 11

buttage

Answer 11

stooping up of the soil near the rootstock to prevent frost damage

Question 12

cryoextraction

Answer 12

method of making icewine pressing frozen grapes at -7C in coutries where it’s impossible due to warm climate

Question 13

debourbage

Answer 13

processing of allowing the solids to settle at the bottom of the vat prior racking

Question 14

passerillage

Answer 14

grapes dried either on the vine (vendange tardive) or after picking (appassimento method)

Question 15

pigeage

Answer 15

punching down the cap

Question 16

remontage

Answer 16

pumping over the cap

Question 17

soutirage

Answer 17

racking : transfer the wine from one vessel to another leaving the lees behind

Question 18

süssreserve

Answer 18

unfermented grape juice used to chaptilize german wines

Question 19

elevage

Answer 19

maturation period

Question 20

collage

Answer 20

fining

Question 21

Mutage

Answer 21

stopping fermentation by adding alcohol to fermenting must