Quiz 2 Flashcards
(31 cards)
extraction of aroma, flavor, color, and tannins from grape skins by skin contact usually during fermentation
maceration
the science of growing grapes
viticulture
an aging technique in wine that ages on the spent yeast cells
sur lie
a legally defined viticulture region
appellation
vine species of European origin
vitis vinifera
process where fermenting juice is circulated over the top of the must cap to create more contact with the skins
pump over
term for grape variety
varietal
winery grows grapes, makes and bottles win
estate bottled
the particular year in which the crop was harvested, or the actual process of the annual crop’s growth
vintage
the process by which clear wine is removed from the settled sediment or less in the bottom
racking
juice that runs from the grapes without pressing
free run
a secondary fermentation converting malic acid into lactic acid
malolactic fermentation
unfermented grape juice produced by destemming, pressing, or crushing
must
fermented in barrels rather than in stainless steel to impart a subtle oak character
barrel fermentation
grape solids and spent yeast cells that fall to the bottom of the wine after fermentation
lees
the above ground parts of the vine; especially its leaves
canopy
a cutting taken from a vine and cultivated to serve as a root system for a grafted vine
rootstock
the natural tartness of grapes and a main component of wine that adds structure
acidity
the total environment wherein a grapevine is cultivated including soil, climate, variety, and viticulture
terrior
natural grape sugar left in the wine by stopping the fermentation prior to the wine becoming totally dry
residual sugar
the science of making wine
enology
the point at which the berries begin to turn color
veraison
a substance found in the skins, stems, and seeds of the grapes and oak barrels leaving a tea-like impression on the palate
tannin
training of the vine
trellis
