English Terms Flashcards
(193 cards)
1
Q
Acetadehyde
A
the most common aldehyde in wine, formed by the oxidation of ethanol
2
Q
Acetic Acid
A
an acid most commonly created in wine by bacteria (acetobacter) when the wine is oxidized or exposed to air, generally considered a fault when above the recognition threshold
3
Q
Acetobacter
A
the type of bacteria that causes wine spoilage in the presence of oxygen by producing acetic acid
4
Q
Acid
A
the class of chemical compounds that produce a tart, sharp or biting character in wine
5
Q
Acidification
A
adding acid to grape must or wine for the purpose of creating a balanced wine
6
Q
Alcohol
A
the by-product of yeast and sugar; the intoxicating element in wine
7
Q
Aldehyde
A
any of several chemical compounds caused by the oxidation of alcohol
8
Q
American Viticulture Area
A
one of the officially recognized wine regions (appellations) in the United States
9
Q
Anthocyanin
A
any of various phenolic compounds found in plants which give grapes a blue, purple, or red coloration
10
Q
Appellation
A
- the name of an officially recognized quality wine region (especially in french-speaking countries)
- the region itself
11
Q
Aroma
A
a sensory characteristic of a wine detectable by the olfactory senses of the nose
12
Q
Ascensence
A
the resulting state of a wine when acetic acid and ethyl acetate combine
13
Q
Aspect
A
relationship of the slope of a vineyard to the sun or compass; a vineyard with southern aspect slopes downward to the south
14
Q
Autochthonous
A
native or indigenous
15
Q
Autolysis
A
the disintegration of dead yeast cells in wine due to the action of their own enzymes
16
Q
Balthazar
A
a traditional large bottle for sparkling wine that holds 12 liters, equivalent to sixteen standard bottles
17
Q
Base Wine
A
wine after the initial fermentation, prior to further handling such as blending, fortification, or addition of liqueur de tirage
18
Q
Berry Set
A
the transition of fertilized grapevine flowers into grapes (berries); also known as fruit set
19
Q
Biodynamic Viticulture
A
a system of grape growing based on metaphysical principles
20
Q
Blush
A
pink, referring to a rose wine that is usually off-dry to sweet
21
Q
Botrytis (Botrytis cinerea)
A
noble rot; a fungus which, under appropriate conditions, draws water out of grapes and thereby concentrates the sugar content (while simultaneously adding distinctive flavor elements)
22
Q
Brettanomyces
A
a member of the yeast family that can infect a winery and some or all of the wines; usually associated with a sweaty or horsy odor
23
Q
Brix
A
a measure of the sugar level in grapes or juice
24
Q
Brut
A
a sweetness category of sparkling wine with little or no perceptible sugar
25
Bud Break
the initial appearance of green shoots growing out of grapevines each spring
26
Cane
a one year old grapevine branch that will support new growth in the current year
27
Canopy
the upper part of grapevines during the growing season, comprising most of the leaves, shoots and fruit
28
Cap
the floating mass of grape skins and other solids formed during red wine fermentation
29
Carbonic Maceration
a procedure for fermenting whole, unbroken grapes in the absence of oxygen and without the use of yeasts
30
Chaptalization
adding sugar to grape juice before fermentation to increase the alcohol content of the finished wine
31
Clarification
the process of removing haze and particulate matter from wine to make it clear
32
Clone
a grapevine grown by rooting or grafting a cutting from another vine, which is therefore genetically identical to the original plant
33
Cloning
the process of producing large quantities of vines from a single parent by cultivating cuttings of the original
34
Cold Soak
a period of immersing grape skins and solids in juice prior to fermentation to draw out color and flavor, at a temperature low enough to prevent fermentation from beginning spontaneously
35
Cold Stabilization
the process of removing excess tartaric acid from a wine by chilling the wine to a very low temperature
36
Continental Climate
a climate typical of interior sections of large landmasses, characterized by hot summers and cold winters and precipitation throughout the year
37
Control State
a US state in which the state government performs the role of wine (or liquor) distributor and/or retailer
38
Cordon
1. an arm or branch of a grapevine, from which fruit-producing shoots grow
2. the wire of a trellis on which a vine cordon is trained
39
Corked
1. sealed with a cork
| 2. affected by cork taint
40
Cork Taint
a characteristic undesirable aroma in wine sometimes caused by contamination of a wine cork with the compound TCA
41
Cross, crossing
the offspring of sexual reproduction of different subspecies within the same species eg. a variety produced by cross-fertilization one vinifera grape variety with another
42
Crusher-destemmer
a machine that breaks open harvested grapes to begin the extraction of juice for fermentation and/or removes the stems from grape bunches
43
Cultivar
a grape variety produced through selective breeding
44
Cuvee
a blend of many different wines; often used to refer to the base wine in the production of Traditional Method sparkling wine
45
Decanting
moving wine from a bottle into another container for the purposes of aeration or separating the wine from sediment
46
Delestage
french term for rack and return, a type of pumping over in which the fermenting juice is drained into a separate holding tank before it is returned to the original tank by spraying it over the now sunken cap
47
Denomination of Origin
1. the name of an officially recognized quality wine region
| 2. the region itself
48
Dessert Wine
1. a wine intended for consumption after a meal
2. any sweet wine
3. in the United States, any wine with more than 14% alcohol
49
Detection Threshold
the smallest amount of a stimulus necessary to be noticed but not necessarily identified
50
Disgorging
the process of removing dead yeast cells from bottle-fermented sparkling wine after the second fermentation (degorgement)
51
Distillation
the separation of ethanol and other components from wine by evaporation
52
Diurnal
daily
| eg. temp range between the high and low temperatures in a single day
53
Dosage
the addition of sugar and base wine to sparkling wine after the second fermentation and disgorging to achieve the desired sweetness level
54
Downy Mildew
a serious fungal disease of grapevines; also known as peronospora
55
Dry
not sweet, lacking perceptible sugar
56
Enology
the science of winemaking
57
Estate
typically, a winery that owns and makes wine from the vineyards that surround it
58
Ester
any of various chemical compounds that result from the joining of an acid and an alcohol
59
Ethanol
the most common alcohol found in wine
60
Ethyl Acetate
a common ester formed through a reaction of ethanol and acetic acid; associated with the odor of nail polish remover
61
Extra Dry
a sweetness category of sparkling wine that is off-dry
62
Fermentation
a complex biochemical process by which yeast cells convert sugar to alcohol and other chemical compounds, with carbon dioxide and heat as by-products
63
Field Selection
cuttings taken from many vines in the same vineyard
64
Fining
a winemaking procedure for clarification in which a nonreactive material such as milk solids or bentonite clay is added to wine to attract suspended and electrically charged particles and draw them out of the liquid
65
Flavone (flavonol)
a phenolic compound found in plants that gives grapes a yellow coloration
66
Flavor
a sensory characteristic of a wine detectable as a taste, an aroma, or a combination of the two
67
Flor
a film-forming (floating) yeast most commonly associated with southwestern Spain that is responsible for the character of fino Sherry
68
Flying winemaker
a winemaker who makes wine in multiple, widely spaced location, especially in both the northern and southern hemispheres
69
Fortification
the addition of alcohol to a base wine
70
Fortified wine
wine to which alcohol has been added to raise the final alcohol level to 15 percent or higher
71
Foxy
a descriptor commonly used to describe the characteristic flavor of native American grape varieties
72
Franchise state
a US state in which state laws grant distributors exclusive relationships with suppliers brands, often giving them considerable leverage over wineries and importers
73
Fructose
one of the two most prevalent sugars in grapes
74
Fruit set
the transition of fertilized grapevine flowers into grapes; also known as berry set
75
Futures
wine offered for sale prior to bottling
76
Geographical indication
1. the name of an officially recognized wine region
| 2. the region itself
77
Glucose
one of the two most prevalent sugars in grapes
78
Grafting
inserting a cutting from one grapevine into an incision on another so that they will fuse together and grow as one plant
79
Gyropalette
a mechanical device to replace hand riddling of sparkling wine bottles as part of the disgorging process
80
Half-bottle
a wine bottle containing 375 mililiters
81
Hang time
the period between the earliest possible harvest date for a specific vineyard and the actual harvest date, allowing for additional ripening of the fruit
82
Hectare
a metric unit of surface area, equal to 2.47 acres
83
Hybrid
the offspring of sexual reproduction of different but closely related species
eg. a grape produced by cross-fertilizing one vinifera grape variety with another grape species such as labrusca or riparia
84
Hydrogen sulfide
the odor of rotten eggs caused by sulfur compounds in the complete absence of oxygen
85
Ice wine
a dessert wine produced by crushing frozen grapes and discarding the water ice
86
Indigenous
varieties native to the area, not imported
87
Integrated pest management
an approach to vineyard pest control that incorporates the use of beneficial insects and predators in addition to or instead of chemical pesticides
88
International varieties
grape varieties that have been widely transplanted to vineyards on most continents
89
Jerobaum
a traditional large bottle for sparkling wine that holds 3 liters, equivalent to four standard bottles
90
Kimmeridgian chalk
a type of clay or chalk from the seabed of the late Jurassic era that now forms a classic soil ideal for Chardonnay in northern France
91
Kosher
wine made according to strict Jewish dietary laws and therefore suitable for consumption by Orthodox Jews
92
Labrusca (Vitis labrusca)
a species of wine grape native to North America
93
Lactic acid
a mild acid that is not found in grapes but is present in many wines after malolactic fermentation
94
Lees
sediment in wine after fermentation, consisting primarily of dead yeast cells and grape solids
95
Legs
thick, viscous droplets of liquid that run slowly down the interior of a glass of wine after swirling
96
Liqueur de Tirage
a mixture of yeast and sugar added to a base wine to initiate a second fermentation and create a sparkling wine
97
Maceration
the soaking of grape skins and other solids in grape juice or especially wine in order to extract color, tannin, and other phenolics from the skins and into the liquid
98
Maderization
the process a wine undergoes when subjected to heat and oxidation
99
Magnum
a wine bottle with double the capacity of a standard bottle, 1.5 liters
100
Malic acid
a moderately strong acid that is found in abundance in unripe grapes but which decreases as the grapes ripen; the primary input to malolactic fermentation
101
Malolactic fermentation
a biochemical process by which lactic bacteria convert magic acid to lactic acid, thereby reducing a wine's acidity and altering the flavor profile, with carbon dioxide as the primary by-product
102
Maritime climate
a climate typical of coastal sections of large landmasses, characterized by warm summers and cool winters plus considerable precipitation and humidity throughout year
103
Mediterranean climate
a climate typical of the southwestern quadrants of large landmasses in the temperate zone, characterized by hot, dry summers and mild, rainy winters, with low humidity
104
Mercaptan
a sulfurous compound that is very malodorous and generally ruins a wine if it develops
105
Mesoclimate
the climate of a relatively small area, such as a vineyard
106
Methuselah
a traditional large bottle for sparkling wine that holds 6 liters, equivalent to eight standard bottles
107
Mevushal
kosher wine that has its must or wine flash-pasteurized and is therefore permanently kosher
108
Microclimate
the climate of a small, very specific area, such as a vineyard row or a single vine
109
Micro-oxygenation
the introduction of minuscule amounts of oxygen into a tank of young wine to cause controlled aging, simulating the natural conditions in a wooden barrel
110
Must
unfermented grape juice
111
Must weight
the density or specific gravity of unfermented grape juice, which roughly equates to the juice's sugar content and therefore the potential alcohol in the finished wine; measures of must weight include the widely used Brix scale, as well as Baume sometimes used in France, Oechsle in Germany, and KMW in Austria
112
Mutation
a genetic change; a natural but random alteration to the DNA of a grapevine that results in traits unlike those of the plant's parents or clone source
113
Nebuchadnezzar
a traditional large bottle for sparkling wine that holds 15 liters, equivalent to 20 standard bottles
114
Negociant
a middleman who buys grapes or finished wine for resale and who may also ferment, age, blend, and/or bottle the wine
115
New World
for wine purposes, all countries outside Europe, or the wine styles of those countries
116
Noble rot
botrytis
117
Oenophile
literally, wine lover
118
Off-dry
having a small amount of perceptible sugar
119
Off-premise
away from the place of business; specifically, the segment of the wine industry that sells wine for consumption elsewhere, such as wine shops and supermarkets
120
Oidium
powdery mildew
121
Old world
for wine purposes, the countries of Europe, or the traditional wine styles of those countries
122
Olfactory epithelium
the sensory organ for the sense of smell
123
On-premise
at the place of business; specifically, the segment of the wine industry that sells wine for consumption on-site, such as restaurants and wine bars
124
Organic viticulture
a practice of grape growing based on the avoidance of non-natural, manufactured chemicals such as pesticides and fertilizers
125
Oxidation
chemical changes that take place in the presence of oxygen, both at a molecular level and in a more general sense, to a wine that is exposed to the air
126
Oxidize
to undergo oxidation
127
Peronospora
downy mildew
128
pH
a measure of the strength of an acidic solution such as wine
129
Phenolics
a class of complex carbohydrates molecules, including tannins, anthocyanin, flavonols, vanillin, and resveratrol; also known as polyphenolics or polyphenols
130
Photosynthesis
a biochemical process by which chlorophyll in green plants stores the energy from sunlight, using it to convert carbon dioxide and water into simple sugar, with oxygen as a by-product
131
Phylloxera (Daktulosphaira vitifoliae)
a root louse that sucks sap from grapevines, reducing their productivity and eventually killing them; one of the most serious pests in viticulture
132
Pierce's disease
one of the most serious vine diseases threatening vineyards today, caused by bacteria spread by the glassy-winged sharpshooter and other insects
133
Polymerize
to join together two molecules to create a larger one
134
Polyphenolics
long chain phenolic molecules
135
Pomace
the residue left after grapes are pressed, consisting of skins, seeds, stems, and other solids
136
Powdery mildew
a serious fungal disease of grapevines; also known as oidium
137
Press
1. to squeeze grapes in order to extract the juice from the solids
2. the machine used to press grapes
138
Protected designation of origin (PDO)
the general legal category of officially recognized quality-wine regions in the European Union
139
Protected geographical indication (PGI)
the general legal category of officially recognized wine regions below the quality-wine level in the European Union
140
Pruning
removing unwanted canes, shoots, and leaves from grapevines
141
Pumping over
a method of cap management that involves drawing liquid from the bottom of a tank of fermenting juice and pouring it over the top of the floating skins to wet and break up the cap
142
Punching down
a method of cap management that involves physically pushing the floating skins down into the tank of fermenting juice
143
Quality wine
wine with superior characteristics
144
Quality wine produced in a specific region (QWPSR)
the former general category of officially recognized quality-wine regions in the European Union, now being replaced by "protected designation of origin (PDO)"
145
Racking
moving wine from one vessel (tank, barrel) to another in order to separate the clear wine from sediment
146
Recognition threshold
the smallest amount of a stimulus necessary to be noticed and identified
147
Reduction
the chemical opposite of oxidation in which oxygen is scavenged from various molecules
148
Refractometer
a device that measures the refraction of light through a liquid, used to measure the sugar level of grape juice in Brix
149
Rehoboam
a traditional large bottle for sparkling wine that holds 4.5 liters, equivalent to six standard bottles
150
Reserve
1. wine with superior characteristics compared with a winery's other wines; may or may not be legally defined
2. to hold back for future use
151
Residual sugar
sugar that remains in a wine after fermentation, usually measured in grams per liter (g/L) or percent
152
Respiration
the biological process of breaking down chemicals such as sugar to release stored energy
153
Resveratrol
a phenolic compound found in grapes that is believed to have beneficial health effects in humans
154
Riddling/remuage
shaking and repositioning bottles of sparkling wine in order to move dead yeast cells to the neck of the bottle for disgorging
155
Rootstock
the portion of a grafted grapevine that is rooted in the soil
156
Rose
pink colored wine
157
Salmanazar
a traditional large bottle for sparkling wine that holds 9 liters, equivalent to twelve standard bottles
158
Scion
the portion of a grafted grapevine that produces shoots, leaves, and fruit
159
Sparkling wine
wine that contains dissolved carbon dioxide under pressure so that it produces bubbles spontaneously when its bottle is opened
160
Species
a scientific grouping of grapevines that are genetically similar, have broad characteristics in common, and can produce viable offspring though sexual reproduction
161
Split
a wine bottle containing 187 milliliters
162
Still
1. not sparkling
| 2. a machine for distillation
163
Stuck fermentation
a situation in which the fermentation of wine stops on its own before the desired level of alcohol is produced
164
Subspecies
a grouping of grapevines within a species that have considerable genetic and qualitative similarity; ore or less synonymous with variety
165
Succinic acid
this acid is a minor component in grapes and a by-prodcut of normal alcoholic fermentation
166
Sulfite
a category of sulfur containing chemical compounds
167
Sulfur dioxide
the most common form of sulfur in wine, which acts as a preservative
168
Sustainability
a philosophy of agriculture that focuses on indefinitely maintaining the viability of the land, the crops, agricultural businesses, and the agricultural workforce
169
Table wine
1. a wine intended for consumption during a meal
2. any non sparkling, unfortified, and relatively dry wine
3. in the US, any wine with 14% alcohol or less
4. the former general legal category for wines with minimal restrictions on production in the EU, now simply referred to as wine
170
Tannic
containing high levels of tannin
171
Tannin
any of various phenolic compounds found in grapes that give wine a somewhat bitter taste and a distinctive mouth-drying feel
172
Tartaric acid
the most common acid of grapes and wine
173
Tartrate
a crystalline compound that is formed when wine contains more tartaric acid than it can retain dissolved in solution, usually when the wine is chilled
174
Taste
a sensory characteristic of a wine detectable by the taste buds of the tongue and mouth
175
TCA
2,4,6-trichloroanisole, the primary chemical responsible for cork taint
176
Terroir
the all-inclusive physical environment of a vineyard
177
Three-tier system
a regulatory sytem in the US and some other countries that requires separation between business involved in 1. making, 2. distributing, and 3. retailing wine
178
Tonne
a metric ton, equal to 1,000 kilograms or about 2,200 pounds
179
Total acidity
a measure of the quantity of all acids in a wine, usually in grams per liter
180
Training system
a method of positioning and shaping grapevines to improve the quality of the fruit and/or the ease of harvesting
181
Translocation
the movement of sugar and other compounds from one part of a plant to another, especially from leaves to fruit
182
Transpiration
the evaporation of water through openings on the underside of plants leaves (stomata)
183
Trellis
a physical structure to support grapevines as part of a training system
184
Vanillin
a phenolic compound found in oak that gives barrel-aged wines a vanilla aroma or flavor
185
Varietal
1. realting to a grape variety
| 2. a wine made primarily with a single grape variety and named for a single grape variety
186
Variety
a named type of grapevine with recognizable characteristics; more or less synonymous with subspecies
187
Veraison
a biochemical change in grapes when color (other than green) first appears in the grapes, sugar and other flavor components are stored in the grapes, and the berries begin to enlarge and soften
188
Vinifera (Vitis vinifera)
the species of wine grape native to the Middle East and Europe that is used to produce most wine
189
Vinification
the process of winemaking
190
Vintage
1. the year in which grapes were grown or wine was made
| 2. a style of sparkling or fortified wine
191
Viticulture
the science and practice of grape growing
192
Volatile
prone to evaporation
193
Yeast
single-celled organisms responsible for the primary alcoholic fermentation of wine
