Chapter 5-Table 1 Flashcards Preview

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Flashcards in Chapter 5-Table 1 Deck (30)
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1

The process of breaking open the grape berries and allowing the juice to flow.

Crushing

2

The process of allowing contact between grape skins and grape juice before fermentation starts

Cold Soak

3

The process of separating the grape juice from the skins and other solids

Pressing

4

Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine

Must

5

Considered to be the highest quality juice in the batch

Free Run

6

Italian term for "Pomace Brandy"

Grappa

7

Adding sugar to the juice/juice mixture before fermentation ------ 

Chaptalization

8

French term for "juice settling" ------ 

Debourbage

9

Number of liters in a 60-gallon barrel

225

10

Typical strain of yeast used for winemaking

Saccharomyces Cerevisiae

11

Type of fermentation carried out by lactic bacteria

Malolactic fermentation

12

Type of ester, created by MLF, that smells "buttery"

Diacetyl

13

Term used for expired yeast cells and other solid matter in a newly fermented wine ------

 Lees

14

The process of stirring the dead yeas cells and other solid matter into a wine while aging

Batonnage (Lees Stirring)

15

A gentle form of clarification that uses gravity, allowing solids to sink to the bottom of the container.

Racking

16

A form of clarification that uses an inert material such as gelatin or bentonite to bind to solid particles  ------ 

Fining

17

A type of clarification that involves straining the wine through a barrier with small openings  ------ 

Filtering

18

A type of clarification that uses a large piece of laboratory equipment in order to accelerate gravity. ------ 

Centrifuge

19

A type of clarification used to prevent the formation of tartrates  ------ 

Cold stabilization

20

Term used for the extraction of color, tannin, and flavor components from red wine skins during wine production  ------

 Maceration

21

Method of cap manageemnt that involves moving juice from the bottom of the tank and spraying it over the top of the cap

Pumping Over

22

The French term for "rack and return" ------ 

Delestage

23

The "binding together" of tannin molecules as red wine ages and matures  ------

 Polymerization

24

French name for a 225-liter barrel ------ 

Barrique

25

Alternative method of red wine fermentation sometimes referred to as "whole berry fermentation" ------ 

Carbonic Maceration

26

Method used to produce both hearty reds and rose' wines by "bleeding" off some of the juice.  ------ 

Saignee

27

Method used to produce very pale rose', such as those made in Provence  ------

 Direct Press

28

Type of wine made in German from frozen grapes  ------ 

Eiswein

29

Adding distilled spirits to a wine

Fortification

30

Type of fungus present in the grapes used to make Sauternes  ------ 

Botrytis Cinerea