Chapter Five: Winemaking and Still Wine Production Flashcards
(26 cards)
What is breaking the skins of the grapes called?
Crushing
What is separating the grape juice from the skins and other solids called?
Pressing
What is contact between grape skins and juice prior to the start of fermentation called?
Cold soak
What does one call grape juice (or a mixture of juice and solids) destined for fermentation?
Must
What does one call the first–and the finest–juice from the grapes?
Free run juice
What is adding sugar prior to fermentation called?
Chaptalization
What is the French term for juice settling?
Débourbage
How many gallons are in a 225-liter barrel?
60
What is the typical strain of commercial yeast used in winemaking?
Saccaromyces cerevisiae
What is the secondary fermentation, initiated by bacteria, called?
Malolactic fermentation
What is the buttery-scented chemical created via MLF?
Diacetyl
What are expired yeast cells (in a newly fermented wine) called?
Lees
What does one call stirring dead yeast cells and other solid matter in a recently-fermented wine?
Bâtonnage
What is clarification via gravity called?
Racking
What does one call allowing a newly-fermented wine to remain in contact with the expired yeast cells?
Sur lie aging
What is clarification via a substance such as gelatin or bentonite called?
Fining
What is clarification via straining wine through a barrier called?
Filtration
What is clarification via laboratory equipment and accelerated gravity called?
Centrifuge
What is clarification to prevent tartrate crystals called?
Cold stabilization
What does one call managing the cap via moving juice from the bottom of the tank and spraying it over the top?
Pumping over
What does one call managing the cap by physically pushing the cap down into the fermenting juice?
Punching down
What is the French term for punching down?
Pigéage
What is the French term for rack and return?
Délestage
What is the alternative method of red wine production using whole, uncrushed grapes?
Carbonic maceration
