Flashcards in Chapter 5-Table 1 Deck (30)
The process of breaking open the grape berries and allowing the juice to flow.
The process of allowing contact between grape skins and grape juice before fermentation starts
The process of separating the grape juice from the skins and other solids
Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine
Considered to be the highest quality juice in the batch
Italian term for "Pomace Brandy"
Adding sugar to the juice/juice mixture before fermentation ------
French term for "juice settling" ------
Number of liters in a 60-gallon barrel
Typical strain of yeast used for winemaking
Type of fermentation carried out by lactic bacteria
Type of ester, created by MLF, that smells "buttery"
Term used for expired yeast cells and other solid matter in a newly fermented wine ------
The process of stirring the dead yeas cells and other solid matter into a wine while aging
Batonnage (Lees Stirring)
A gentle form of clarification that uses gravity, allowing solids to sink to the bottom of the container.
A form of clarification that uses an inert material such as gelatin or bentonite to bind to solid particles ------
A type of clarification that involves straining the wine through a barrier with small openings ------
A type of clarification that uses a large piece of laboratory equipment in order to accelerate gravity. ------
A type of clarification used to prevent the formation of tartrates ------
Term used for the extraction of color, tannin, and flavor components from red wine skins during wine production ------
Method of cap manageemnt that involves moving juice from the bottom of the tank and spraying it over the top of the cap
The French term for "rack and return" ------
The "binding together" of tannin molecules as red wine ages and matures ------
French name for a 225-liter barrel ------
Alternative method of red wine fermentation sometimes referred to as "whole berry fermentation" ------
Method used to produce both hearty reds and rose' wines by "bleeding" off some of the juice. ------
Method used to produce very pale rose', such as those made in Provence ------
Type of wine made in German from frozen grapes ------
Adding distilled spirits to a wine